I'm a big fan of fermented foods and drinks: sauerkraut, tempeh, kombucha, rejuvelac, kim chee, wine, beer and more. It's fascinating to me how completely new nutrients and beneficial bacteria develop when we let things settle for awhile. And then how new food and drink is created, not necessarily better than what was originally there, but different and fulfilling other needs. I'm realizing that I love fermented art too. When a project first appears to complete on closing night, I
My current favorite definition of the word "dance" is: "Impermanence made visible." That seems to cover the immensity and the minutia of this slippery form. I'm particularly in touch with impermanence as Dandelion moves into our premiere of Friend tonight. It strikes me as odd how performance is what I pour my most extreme efforts and longings and strivings into--and then it's gone so quickly after it arises. This is particularly true in the experimental dance world wherein we often
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Jan. 24th, 2025 @ 8:00PMEvent Detail Button
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