Monday, December 15, 2008
So Many Miles
Performed on May 30/31, 2008 at Pima Community College Center for the Arts
Choreography: Kimi Eisele, Amanda Morse, and dancers
Dancers: Amy Barr-Holm, Renee Blakeley, April Douet, Janine Holton, Amanda Morse, Laura Reichhardt, Tammy Rosen, Katie Rutterer
Chile & Salt
Performed on April 27, 2008 at the Tucson Botanical Gardens.
Choreography: Kimi Eisele and dancers
Dancers: Amy Barr-Holm, Amanda Morse, Katie Rutterer
Video: Jamie A. Lee
Pods to Pancakes
Performed on April 27, 2008 at the Tucson Botanical Gardens
Story: Amy Schwemm
Choreography: Kimi Eisele, Amanda Morse and dancers
Dancers: Maggie Barnes, Barbara Eiswerth, Varga Garland, Kimi Eisele, Michelle Kuhns, Jill Lorenzini, Julie Ray, Tammy Rosen, Kieren Smyers, Kelly Watters
Video: Jamie A. Lee
Sunday, April 27, 2008
Comment on We Are What We Eat
If you are one of our audience members, we'd love to hear from you!
What did you enjoy about the show?
What surprised you?
Did the performance make you think differently about the food you eat and/or the food system? If yes, how so?
What did you want to see more of?
What did you want to see less of?
Do you have any questions for us?
Post a comment or question and include your email address so we can respond.
Thanks!
What did you enjoy about the show?
What surprised you?
Did the performance make you think differently about the food you eat and/or the food system? If yes, how so?
What did you want to see more of?
What did you want to see less of?
Do you have any questions for us?
Post a comment or question and include your email address so we can respond.
Thanks!
Friday, March 21, 2008
3 Performances of We Are What We Eat
We Are What We Eat will be shown to the public on 3 occasion:
Thursday, April 24 5:00 pm (free, excerpts only)
Santa Cruz River Farmer’s Market (new location)
1390 W. Speedway Blvd.
Saturday, April 26 2:30 pm (free)
Community Food Bank, 3003 S. Country Club Rd.
Sunday, April 27 6:00 pm ($12/$15)
Tucson Botanical Gardens, 2150 N. Alvernon Rd.
Come early to enjoy the gardens, learn about Tucson food organizations,
and sample tasty food. Performance begins at 7:00 pm.
Tickets $12 in advance, $15 at the door. Available at Antigone Books,
411 N. 4th Ave. or online at www.newarticulations.org.
Information: 405-4138 or 882-6092
Supported by Tucson Pima Arts Council, Punch Woods Endowment Fund,
Community Food Bank, NEW ARTiculations, DanceLoft, and generous individuals.
Thursday, April 24 5:00 pm (free, excerpts only)
Santa Cruz River Farmer’s Market (new location)
1390 W. Speedway Blvd.
Saturday, April 26 2:30 pm (free)
Community Food Bank, 3003 S. Country Club Rd.
Sunday, April 27 6:00 pm ($12/$15)
Tucson Botanical Gardens, 2150 N. Alvernon Rd.
Come early to enjoy the gardens, learn about Tucson food organizations,
and sample tasty food. Performance begins at 7:00 pm.
Tickets $12 in advance, $15 at the door. Available at Antigone Books,
411 N. 4th Ave. or online at www.newarticulations.org.
Information: 405-4138 or 882-6092
Supported by Tucson Pima Arts Council, Punch Woods Endowment Fund,
Community Food Bank, NEW ARTiculations, DanceLoft, and generous individuals.
Tuesday, March 11, 2008
One-liners about food
Dancers:
We're looking for some one-liners (or two) to help capture some of your food stories. Please respond to the prompts below, all four or just those that grab you. Keep your answers brief, as in a sentence or two...
1. A childhood memory of a food, food experience, or food relationship (either recurring or one-time, either eating or preparing or something else, either pleasant or unpleasant, could be something you were told, were fed, were prevented from eating, etc. ) Try to be as specific as possible.
2. Your favorite food and why.
3. Your comfort and/or temptation food. Please write a sentence about it...(e.g. when you reach for it, what it is, how it is that it became your comfort food, why you think you should or shouldn't eat it, etc.)
4. "I remember when I found out that... " (some food discovery you made, e.g. tuna was actually a HUGE fish and not something that originated in a can)
We're looking for some one-liners (or two) to help capture some of your food stories. Please respond to the prompts below, all four or just those that grab you. Keep your answers brief, as in a sentence or two...
1. A childhood memory of a food, food experience, or food relationship (either recurring or one-time, either eating or preparing or something else, either pleasant or unpleasant, could be something you were told, were fed, were prevented from eating, etc. ) Try to be as specific as possible.
2. Your favorite food and why.
3. Your comfort and/or temptation food. Please write a sentence about it...(e.g. when you reach for it, what it is, how it is that it became your comfort food, why you think you should or shouldn't eat it, etc.)
4. "I remember when I found out that... " (some food discovery you made, e.g. tuna was actually a HUGE fish and not something that originated in a can)
Thursday, February 21, 2008
First Community Rehearsal Begins
Our first community rehearsal on Sunday counted 15 enthusiastic participants. Thank you all for your ideas and movements. We are thrilled to be working with you and we commend your willingness to dive into the "pot," so to speak.
We would like to use this space as a place for sharing, feedback, ideas, comments, and questions. Please check back regularly and post your thoughts!
A RECAP of Sunday's rehearsals:
After a brief warm up and introductions, we got to work discussing with partners one of the following topics: 1) how we feel about cooking, or 2) "Around the dinner table, we always..."
From those conversations our partners chose the most salient detail, recorded it on a recipe card, and added to the "pot." Each participant chose a card and created a single movement to represent the concept or word on the card.
Then we worked in groups to combine those single gestures into movement phrases and presto we had the beginning of a dance.
We'd love to hear from you about your experience....
POST AWAY.
We would like to use this space as a place for sharing, feedback, ideas, comments, and questions. Please check back regularly and post your thoughts!
A RECAP of Sunday's rehearsals:
After a brief warm up and introductions, we got to work discussing with partners one of the following topics: 1) how we feel about cooking, or 2) "Around the dinner table, we always..."
From those conversations our partners chose the most salient detail, recorded it on a recipe card, and added to the "pot." Each participant chose a card and created a single movement to represent the concept or word on the card.
Then we worked in groups to combine those single gestures into movement phrases and presto we had the beginning of a dance.
We'd love to hear from you about your experience....
POST AWAY.
Friday, February 15, 2008
Community Rehearsals start SUNDAY
A reminder to community participants that WAWWE rehearsals start this Sunday, Feb. 17, 3:30-5 at the Dance Loft. Please wear comfortable clothing to move in. Our videographer will be there as well.
We'll be meeting every Sunday until show time, unless we tell you otherwise.
Looking forward to working with you all.
See you then!
We'll be meeting every Sunday until show time, unless we tell you otherwise.
Looking forward to working with you all.
See you then!
Sunday, January 27, 2008
Community Rehearsals to Begin
Want to dance? Have some good food stories to share? Feel passionate about what you eat? Want to think and talk about the food system in a new way? Join “We Are What We Eat,” an innovative project about you, the food you eat, where it comes from, what it means to you, and how you prepare it and share it. A collaboration between NEW ART and the Community Food Bank, the project uses modern dance and community stories to reveal how food connects us to each other, our environment, and our everyday lives. The project is now seeking community participants.
Participants of all ages and abilities are welcome to share their stories, shape performance material, and perform with NEW ARTiculations. No prior dance experience is necessary!
Rehearsals will take place Sundays, 3:30-5:00 pm, beginning with a mandatory introductory session on Sunday, Feb. 17, 2008.
All rehearsals will be held at The DanceLoft, 620 E.19th St., Ste. 150 (warehouse unit on the corner of 19th St. and Euclid Ave.).
Photos from work-in-progress
NEW ART debuted "We Are What We Eat" work-in-progress at the Family Arts Festival on Jan. 11. NEW ART choreographer Renee Blakeley also shared work-in-progress, a piece which will be completed for NEW ART's "Works of Art" show, May 30-31 at PCC's Proscenium Theatre.
Local photographer, Josh Schachter, took these amazing pictures of the performance:
Local photographer, Josh Schachter, took these amazing pictures of the performance:
Wednesday, January 9, 2008
I am what I eat
In our workshops with community members and rehearsals with NEW ART dancers we've been gathering poetry about food and identity. Below are a few samples:
I am what I eat. I am curiosity.
I am spicy and watery.
The taste of the soil still clinging to a shape
I am the garden, the farm, the sunset
I am the crunchy texture
The sting on the tongue.
-Katie Rutterer, NEW ARTiculations
I am what I eat. I am part of the Berard family. I am the big orange shop. I am what I eat. I am boiled crawfish, corn and potatoes. I am what I eat. I am too much pepper that burns within the pores of my fingers. I am music, laughter, family, excitement. I am hot muggy Coteau Holmes, with kids everywhere. I am what I eat I am Paw Paw, Gan Gan, Mamma and Daddy. I am newspaper covered tables, cans of beer and dancing.
-April Douet, NEW ARTiculations
I am what I eat
I am sloshing around, a bear in the lake reaching for blueberry bushes
I am little glass canning jars all lined up, empty
I am perspiration to the extreme
I am a jersey peach too big for my mouth
too big for my body
I am what I eat
I am sticky with fuzzy skin like fur
I am pure enjoyment
-Kitty Ufford-Chase, Community Food Bank
I am Passover celebration stuffed with simple exodus
I am what I eat I am sexy velvety basil in Gianni’s bright Tuscan kitchen
I am what I eat
I am homey chicken soup
I am passion with mineral goodness
I am the basket filled with deep green
I am Raoul’s farm
Friend, rich with nourishment
-Dana Hefler, Community Food Bank
I am what I eat. I am fleshy hills of squash. I am firm and soft. I am energy. I am tradition revitalized. I am basic. I am versatile patches. I am sweet and juicy, slimy and chewy. I am rainbow—red, orange, yellow, green and blue. I am in a pot with soil. I am in a pot on the stove. I am a potluck. I am family and friends satiated with love.
-Bryn Jones, Native Seeds/SEARCH
I am my favorite holiday
I am laughter and snow outside
I am what I eat. I am mom, dad, tordie, Mona, Grandma, Gramma & Grandpa
I am the blue house dining room and the ceramic dish with blue metallic marbling
I am what I eat. I am Uncle Don and Aunty Na, Quin, and Keith
I am connected
I am laughter
I am the phone being passed around the room for the missing person
I am missing home.
-Janine Holton, NEW ARTiculations
I am what I eat
I am a burro from the barrio
The barrio where mi mama was raised
made with homemade tortillas
I am what I eat
-Victor, City High School (gardening class)
I am what I eat
I am my family's cooking
I am the banana leaf and twine
that wraps the dong like a present.
I am what I eat
When I eat my aunt's cooking
I am
happy
surprised
hungry
I am what I eat.
-Carrie Soohoo, City High School (gardening class)
I am what I eat
I am the apple on the tree
I am the sun that ripens me
I am the girl who picked the fruit
I am the one who cherished each bite
I am the apple inside of me
-Lydia Davis, City High School (gardening class)
I am dusty, spiny, rocky slopes
I am parched arroyos with hidden moist sand
I am fuschia coyote poop
I am sugary, bloody nectar
I am grainy liquid on a hot black square
I am crispy, round, satiated
-Amy Schwemm
I am what I eat
I am a wild creamy Santa Cruz blueberry
I am a tart kitchen
I am a happy Gloucester amazake
I am a childhood bursting with almonds
I am sweet summertime
I am satisfying purple juice
I am a cold chunky family
I am me
-Julie Ray
I am what I eat
I am red and white
I am sweet and crunchy
I am happy
I am what I eat
-Abdikadir, age 7 (Somalia)
I am what I eat
I am spaghetti
I am hot
I am wiggly
I am what I eat
I am an apple
I am from Somalia
-Gamara, age 9
I am what I eat
I am hot
I am excited
I am an island
I am what I eat
I am home
I am brown, hard, full of juice
I am Madagascar
I am adopted.
-Cannelle, age 9 (Madagascar)
I am what I eat. I am strong, I am essential. I am my dad. I am what I eat. I am a craving, a burst of flavor. I am my mom. I am what I eat. I am longing, I am guilty. I am what I eat. I am energetic, satisfied I am me.
I am what I eat
Mama Maria’s kitchen warm
I am what I eat
Happy, sad, hopeful
I am what I eat.
Yellow kitchen, warm food, garlic, chili
I am what I eat
The sound of rock against rock in her molcajete
I am what I eat
Tortillas being kneaded and rolled out on the table,
Rolling, thumping, stretching
Every year I wait to eat
In Santa Rosa we meet
Just so I can have just one
I could eat a whole tone
The meat inside of it
there isn't just a little bit
All of us sit and wait
anxious like your first date
They're so good
I'd make them myself if I could
The masa so nice
we also have it with rice
Just gotta wait another year...
-Gabriella Enos, City High School (gardening class)
I am what I eat. I am curiosity.
I am spicy and watery.
The taste of the soil still clinging to a shape
I am the garden, the farm, the sunset
I am the crunchy texture
The sting on the tongue.
-Katie Rutterer, NEW ARTiculations
I am what I eat. I am part of the Berard family. I am the big orange shop. I am what I eat. I am boiled crawfish, corn and potatoes. I am what I eat. I am too much pepper that burns within the pores of my fingers. I am music, laughter, family, excitement. I am hot muggy Coteau Holmes, with kids everywhere. I am what I eat I am Paw Paw, Gan Gan, Mamma and Daddy. I am newspaper covered tables, cans of beer and dancing.
-April Douet, NEW ARTiculations
I am what I eat
I am sloshing around, a bear in the lake reaching for blueberry bushes
I am little glass canning jars all lined up, empty
I am perspiration to the extreme
I am a jersey peach too big for my mouth
too big for my body
I am what I eat
I am sticky with fuzzy skin like fur
I am pure enjoyment
-Kitty Ufford-Chase, Community Food Bank
I am Passover celebration stuffed with simple exodus
I am what I eat I am sexy velvety basil in Gianni’s bright Tuscan kitchen
I am what I eat
I am homey chicken soup
I am passion with mineral goodness
I am the basket filled with deep green
I am Raoul’s farm
Friend, rich with nourishment
-Dana Hefler, Community Food Bank
I am what I eat. I am fleshy hills of squash. I am firm and soft. I am energy. I am tradition revitalized. I am basic. I am versatile patches. I am sweet and juicy, slimy and chewy. I am rainbow—red, orange, yellow, green and blue. I am in a pot with soil. I am in a pot on the stove. I am a potluck. I am family and friends satiated with love.
-Bryn Jones, Native Seeds/SEARCH
I am my favorite holiday
I am laughter and snow outside
I am what I eat. I am mom, dad, tordie, Mona, Grandma, Gramma & Grandpa
I am the blue house dining room and the ceramic dish with blue metallic marbling
I am what I eat. I am Uncle Don and Aunty Na, Quin, and Keith
I am connected
I am laughter
I am the phone being passed around the room for the missing person
I am missing home.
-Janine Holton, NEW ARTiculations
I am what I eat
I am a burro from the barrio
The barrio where mi mama was raised
made with homemade tortillas
I am what I eat
-Victor, City High School (gardening class)
I am what I eat
I am my family's cooking
I am the banana leaf and twine
that wraps the dong like a present.
I am what I eat
When I eat my aunt's cooking
I am
happy
surprised
hungry
I am what I eat.
-Carrie Soohoo, City High School (gardening class)
I am what I eat
I am the apple on the tree
I am the sun that ripens me
I am the girl who picked the fruit
I am the one who cherished each bite
I am the apple inside of me
-Lydia Davis, City High School (gardening class)
I am dusty, spiny, rocky slopes
I am parched arroyos with hidden moist sand
I am fuschia coyote poop
I am sugary, bloody nectar
I am grainy liquid on a hot black square
I am crispy, round, satiated
-Amy Schwemm
I am what I eat
I am a wild creamy Santa Cruz blueberry
I am a tart kitchen
I am a happy Gloucester amazake
I am a childhood bursting with almonds
I am sweet summertime
I am satisfying purple juice
I am a cold chunky family
I am me
-Julie Ray
I am what I eat
I am red and white
I am sweet and crunchy
I am happy
I am what I eat
-Abdikadir, age 7 (Somalia)
I am what I eat
I am spaghetti
I am hot
I am wiggly
I am what I eat
I am an apple
I am from Somalia
-Gamara, age 9
I am what I eat
I am hot
I am excited
I am an island
I am what I eat
I am home
I am brown, hard, full of juice
I am Madagascar
I am adopted.
-Cannelle, age 9 (Madagascar)
I am what I eat. I am strong, I am essential. I am my dad. I am what I eat. I am a craving, a burst of flavor. I am my mom. I am what I eat. I am longing, I am guilty. I am what I eat. I am energetic, satisfied I am me.
I am what I eat
Mama Maria’s kitchen warm
I am what I eat
Happy, sad, hopeful
I am what I eat.
Yellow kitchen, warm food, garlic, chili
I am what I eat
The sound of rock against rock in her molcajete
I am what I eat
Tortillas being kneaded and rolled out on the table,
Rolling, thumping, stretching
Every year I wait to eat
In Santa Rosa we meet
Just so I can have just one
I could eat a whole tone
The meat inside of it
there isn't just a little bit
All of us sit and wait
anxious like your first date
They're so good
I'd make them myself if I could
The masa so nice
we also have it with rice
Just gotta wait another year...
-Gabriella Enos, City High School (gardening class)
Performance/Workshop at Family Arts Festival
We'll be performing and conducting a food workshop at the Family Arts Festival on Sunday, Jan. 13, Presidio Park/La Placita/TCC.
We perform at 12:30 inside the Leo Rich Theatre.
From 2:00-4:00 we'll be offering a workshop in the TCC where you, the public, can share your food stories!
If you come at 11 am, you'll see the ceremonious procession led by Flam Chen and Batucaxe, the Brazilian drum orchestra!
More info here http://www.familyartsfestival.org/
We perform at 12:30 inside the Leo Rich Theatre.
From 2:00-4:00 we'll be offering a workshop in the TCC where you, the public, can share your food stories!
If you come at 11 am, you'll see the ceremonious procession led by Flam Chen and Batucaxe, the Brazilian drum orchestra!
More info here http://www.familyartsfestival.org/
Subscribe to:
Posts (Atom)