November 15, 2013                                                                                                                                  Like us on Facebook  Follow us on Twitter  Find us on Pinterest

Enter the Harlequin Floors
Win $1,000 Scholarship 

    

Submit your video today to be one of four $250 winners in November!  The November contest will end on November 27th at 3pm.  The December contest will begin at 3:01pm on November 27th.  

 

In January 2014, all 48 winning videos from the 2013 Harlequin Floors Scholarship Monthly Video Contests and a few specially selected "wild card" videos will be eligible for the 2013 Harlequin Floors Video of the Year Scholarship contest. Four videos will be chosen - 2 Viewers' Choice winners and 2 Judges' Choice winners - for $1,000 cash scholarships. Enter the November Harlequin Floors Scholarship today! Win $250 now and qualify to win $1000 to start off your new year!  

 

 

 

Dancing and Technology 
 

Any art form must adapt over time to express the changing culture of which it's a part. Today's culture is unavoidably technological and the dance field is reflecting technology in diverse ways.  It may seem counterintuitive -- after all, dance is so essentially embodied --but the intersection of art and technology provides a fascinating new dimension of creativity, where innovation thrives and traditions are being preserved and made accessible in exciting new ways.

Yuzo Ishiyama's "QWERTY"

Tech-savvy choreographers are experimenting with new ways of incorporating digital media. For example, QWERTY, by Yuzo Ishiyama, explores the idea of digital extensions and representations of the physical self with an interplay of dancers, light, shadows, and computer animation. University dance programs have begun to embrace this trend. Many now offer conferences and certificates in dance and technology, teaching a mix of traditional classes alongside newer skills like video production, projection and digital sound editing.  

 

"Imagine waltzing with someone who is 1,000 miles away. Or watching a ballet with no dancers at all, where wisps of light form the illusion of dancers performing. At places like Arizona State University, the University of Wisconsin-Madison, and Texas Christian University dancers are using computers and other multimedia technology to do that and more," writes author and dance teacher Sheri LeBlanc.

 

Technology is making inroads with dance pedagogy as well. Videos make techniques and ideas from remote places (or times) more accessible through virtual demonstrations. The dance-tech interface also attracts different demographics of dance students. Young dancers who might bristle at the hierarchies and fairly rigid syllabi of ballet traditions may "be excited by a creative fusion of dance and technology. Since creativity is fuelled by experimentation, it is important to encourage students who think outside the box of traditional dance," writes dancer and dance coach Emma William.

 

Technology is also providing valuable tools for the preservation of dance. Traditionally, pieces have been passed down to upcoming generations from dancers and rehearsal directors who were involved in original performances and worked with the original choreographers. This system has obvious limitations. Film helps, but the recording quality is often low and the film itself endures for only so long. "We've got all these different ways that people have tried to preserve dance, but there isn't a way to preserve the spirit of dance....But some really exciting things are happening," says Doug Reside, Digital Curator for the Performing Arts at the New York Public Library. Motion capture of dancers, digitally recording performances from multiple angles, computerized notations, and digitally recorded interviews are some of the ways archivists and dancers are beginning to use technology to capture and "store" performances, choreography, and the "spirit" of dance pieces.

 

As more people become comfortable and creative assimilating dance and technology, it will be interesting to see what new artists, works and ideas emerge.

 

by Tamara Johnson   

 

Clive Barnes Awards Nominees  

  

Congratulations to all of the nominees for the fourth annual Clive Barnes Awards for young actors and dancers. Clive Barnes Foundation was established in 2009 to administer the prize.

 

Calvin Royal III, American Ballet Theatre

The dance nominees are Talli Jackson, of the Bill T. Jones/Arnie Zane Dance Company, Lloyd Mayor and Xiaochuan Xie, both of the Martha Graham Dance Company, and Calvin Royal III, of American Ballet Theatre.

 

The theater nominees are Aaron Clifton Moten ("The Flick"), Johnny Orsini ("The Nance"), Phillipa Soo ("Natasha, Pierre and the Great Comet of 1812") and Amber Iman ("Soul Doctor").

 

One winner from each field will be selected by a panel of experts.  The winners will be announced at a ceremony in New York City at the Walter Reade Theater on Jan. 6 at 3pm.

A Healthy Alternative to a Thanksgiving Classic  

  

Pear, Prosciutto & Hazelnut Stuffing

 

INGREDIENTS

  • 3 teaspoons extra-virgin olive oil, divided
  • 4 ounces prosciutto, thinly sliced, cut into ribbons
  • 2 cups onion, chopped
  • 2 cups diced fennel bulb
  • 1/4 cup minced shallot
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
  • 2 Bosc pears, ripe but firm, chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup chopped hazelnuts, toasted
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
 PREPARATION
  1. Preheat oven to 350�F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
  3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
  4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.
TIPS & NOTES
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
  • Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250�F until crisped and dry, about 15 minutes.
  • Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
NUTRITION

Per serving: 176 calories; 5g fat (1g sat, 2g mono); 

8mg cholesterol;  29g  carbohydrates;  9g protein; 6g fiber; 489 mg sodium; 

283mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat  

 
In This Issue
 
Harlequin Floors Scholarship
Congrats to the Clive Barnes Awards Nominees
A Healthy Thanksgiving Recipe
Featured Video
Daily Deal
Dance Inspiration
Featured Video
Mark Morris Dance Group - L'Allegro, il Penseroso ed il Moderato - IDFB 2010
Mark Morris Dance Group - L'Allegro, il Penseroso ed il Moderato - IDFB 2010

David H. Koch Theater - November 21-23











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