Do you agree with their list? Do you have a tip of your own?
Leave a comment below!
Do you agree with their list? Do you have a tip of your own?
Leave a comment below!
Happy New Year! Beginnings are my favorite. There’s so much hope and there hasn’t been time for discouragement yet. There hasn’t been time yet for failure or hurt. There hasn’t been time to hurt others. It’s clean and everyone is trying to be his or her best self. I wonder, why can’t each new day have the promise of the new year? I think it requires stepping beyond the past.
2014 has been a fabulous year for us at Frame Dance, and so much because of the support of our audience, friends, donors, and family. It’s not easy creating something out of nothing, and now in our fifth year, we feel like we really have something to be proud of. The dancers and collaborators have worked so hard, and I am truly in awe of how much of themselves they have put into the work we’ve done. Sometimes it can be lonely figuring out how, exactly, to lead a new arts organization– how to
pursue a vision, but be smart and strategic in the practicalities, thinking of the artists and how to challenge them and showcase their strengths, thinking of our community and the art that would enrich it. There are a lot of moving pieces I consider in how to make Frame Dance a thriving, growing, relevant arts organization serving its community.
The dance we’ve made has the fingerprint of so many artists. Frame Dance is a manifestation of dancers, composers, photographers, writers, children, parents, musicians, chefs…(shall I go on?) It is the manifestation of the board and of myself and the many, many people who have fought for it. It is the manifestation of those who have given us opportunities, spoken and written supportive words, commissioned new works, and those who have given us a critical eye, and a corrective voice.
While it is cleaner to let go of the past while embarking on this new year, I choose to remember the past, with gratitude and a breath of distance. Onward and upward, soldiers. There’s more art to be made. You are a part of it whether you create it, support it, experience it, or share it. We need all of you.
With an expectant heart of gratitude,
Whether you are having a Christmas Party, impressing the in-laws, planning a romantic dinner or simply looking for a fun place to dine with your closest friends, Houston has a wide selection of amazing restaurants perfect for your special occasion!
Don’t forget to make a reservation!
A modern twist on classic American cuisine. Our culinary team crafts a unique menu, with an emphasis on local, seasonal fare, including Texas prime steaks and seafood from the Gulf. Located in the prestigious 024 zip code and in the heart of the Memorial City District, adjacent to the thriving Energy Corridor, 024 Grille additionally offers four intimate private dining rooms, a sophisticated wine list and a signature cocktail menu.
(Check out their Holiday Menu!)
Buca Di Beppo is the Perfect Party Venue for all Your Special Occasions. When it comes to celebrations, Buca is known as party central! Our hearty Italian dishes are served family-style, making them perfect for sharing. Plus, the eclectic décor, lively music and engaging staff, all add to the fun. From a communion, anniversary and holiday party to a prom dinner, military event and retirement banquet, throwing a great party is what Buca does best!
Seafood is what we’re known for, but our specialty is excellence. Fish arrive daily from pristine waters around the world including Swordfish from Block Island, Scallops from Georges Banks, and Yellow Fin Tuna from the Caribbean. USDA Prime steaks are hand cut and specially aged for over 28 days to ensure peak flavor. Devotion to excellence is the guiding principal in all that we do. From making fresh tortillas by hand daily for our lobster tacos to including a full half pound of Jumbo Lump crab meat in our crab cakes, we strive to go above and beyond in every step of preparation.
Founded in 1998 by restaurateurs Paul Fleming and Bill Allen, the first Fleming’s opened in Newport Beach, California. The vision was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the very finest aged USDA Prime beef.
In addition to inspired service and expertly prepared Prime Steak, our founders focused on an exceptional selection of wines for Guests to explore. The Fleming’s 100® — our award-winning collection of 100 wines by the glass — was born.
Seasons 52 is a fresh grill and wine bar that provides our guests with a fresh dining experience. Our restaurant offers a seasonally inspired menu, an award-winning international wine list, knowledgeable and approachable service and a casually sophisticated ambiance that feels comfortable and inviting.
Merry Christmas and Happy Hanukkah!
Here are some fun recipes to help you get ready for the holidays!
Looking for fun and quick dishes to make for that upcoming Christmas party or family gathering?
Check out this amazing site full of appetizers, cocktails, desserts and more!
I’ve been thinking a lot about what the MFA degree means for artists in our country right now. We’re living in a world so heavily driven by capitalism that any artist struggles with the effects of commercialism and mass production values. Is it really valuable to obtain a degree in the fine arts right now? Obviously, my answer is yes but it is worth recognizing the issues and struggles artists deal with on a daily basis. I’m going to approach this from the ways I’ve dealt with financing my own art, but please feel free to comment and add any advice you may have.
“Fine” art doesn’t necessarily (or hardly ever) generate a lot of cash flow. Artists aren’t usually creating in order to fund an end result, we are looking for an outlet of expression. Some artists are very interested in words of our critics and ticket sales, and some are not. It just depends on what kind of work you are making and why you’re making the work. Certainly the MFA program will give you a good bit of help in both of those directions. The feedback I received from my peers and professors in my choreography classes pretty much spanned the entire spectrum, ranging from questions of how the eyes were directed to asking questions directly to the dance, not me the choreographer (thank you Larry Lavender!) I found that considering my work through these multiple lenses was extremely valuable and gave me much more information about what kind of artist I am.
However you do view your art, if you can find a position at a University that supports creative work as research, you will probably find that funding opportunities are available for travel to conferences, festivals, performances, or wherever it is you decide to take your art. Of course, value is placed on adjudicated works, so when you are competing against other faculty for travel grants, it is important to consider. If full-time faculty work isn’t your cup of tea, it is possible to receive grant money, but it is becoming increasingly more difficult. Individual artists are mostly ineligible to receive grants from most agencies nowadays, you must be affiliated with a nonprofit corporation and an element of community outreach is becoming almost a requirement, with a few exceptions. This is great news for our youth and our communities as it strengthens our audiences and community appreciation for what we do, though it adds one more thing that gets in the way of just making the art. For anyone considering the MFA (or any artists in the field) I would highly recommend taking coursework in arts administration, particularly covering grant writing and non-profits. It was a course I have used time and again in working to fund my own travels and productions since I’ve left school.
For those artists that do depend on ticket sales and contributions (commercial or otherwise) the issue of creating art that is “accepted” is a very real one. The internet has made things so readily available that people can make a few clicks and have world class dancers right in front of them for free. Television has commercialized dance in a way that is boosting support for dance in a positive way, but also in a way that is confusing and misleading for many. In competitive shows like So You Think You Can Dance, audiences see brilliant dancers perform short dances (2-3 minutes) that tell entire stories on high production budgets and they can understand them! It’s not really SYTYCD’s fault – its commercialism as a whole. We get blasted everyday the same – ads, music, tv shows. Its simplified and you understand exactly what you’re supposed to. This makes things incredibly difficult for the abstract artists who aren’t always making art specifically “about” something, thus causing problems when we do get people in seats and they expect to see what they saw on television. I’m not saying there isn’t merit to what the choreographers and dancers do on SYTYCD, because they truly are amazing at creating captivating, well performed, well rehearsed dances in one week for two minutes. It is making our jobs a little more difficult to feel that we have the freedom to say what we want to say in more time and with much less money.
Sarah Wildes Arnett is Founder/Artistic Director of SWADanceCollective and Assistant Professor of Dance at Valdosta State University in Georgia. She received a Master of Fine Arts in Dance Choreography at the University of North Carolina at Greensboro in 2012 and a Bachelor of Arts in American Studies from Vanderbilt University in Nashville, Tennessee. Sarah’s interests are interdisciplinary as she enjoys integrating her talents in film-making, photography and music composition into her choreography while also expanding boundaries of genre and style. She continues to perform professionally with various companies and artists in the southeast. Most recently, she has performed and shown work at the MAD Festival (Atlanta), Alabama Dance Festival (Birmingham), NC Dance Alliance Annual Event (Greensboro) and RE:Vision by Forward Motion Theatre (NYC). http://www.swadanceco.com/
The United States of Thanksgiving
Here are 11 Healthy Thanksgiving Side Dishes great for the big Thanksgiving feast!
Don’t have any plans for Halloween? Now you do!
October 31, 2014 at 7:00 pm
114 Vintage Park Blvd, Houston, TX 77070
BEWARE: Halloween is near and Alamo Drafthouse Cinema Houston has a ghoulishly good surprise!
Alamo Drafthouse Cinemas Houston is showing Halloween horror classics at both its Houston-area theaters this Friday as part of its Friday Night Fright! Both Vintage Point and Mason Park theaters are inviting Houstonians to show up in their scariest ensembles.
While its encouraged everyone dresses up as characters from the frightening flicks being shown, any costume earns participants a FREE ticket to the Friday Night Fright movie! So start your costume shopping early and get ready to have a frightfully fun Friday night with Alamo Drafthouse Cinema!
September 20, 2014 – January 04, 2015 (Recurring daily) from 9 a.m. – 5 p.m.
1515 Hermann Drive, Houston, TX 77008
It’s the science of what’s eating you! Discover the biological wonders of creatures that eat blood through encounters with live species and interactive stations.
October 31, 2014
701 4th Street, Kemah, TX 77565
For the entire month of October, Kemah is hosting Boo on the Boardwalk where families can enjoy an array of Halloween themed activities. For the braver souls, face the dungeon of doom while the kids enjoy the Little Boo Haunted Fun house. Other attractions include pumpkin decorating, live entertainment and costume contests.
Price: Go to their website for more details. In other words, I don’t know.
October 31, 2014 from 7pm to 2am
Houston’s biggest & best Halloween event returns for its 8th year! First get your costume on, then get your drink on as the Crawl hits 12 restaurants & bars between Dunlavy & Montrose on Westheimer, including Brasil, Poison Girl, Pistolero’s, Boondocks, Stone’s Throw, Etro Lounge, Catbirds, Royal Oak, Doc’s Motorworks, Slick Willie’s, El Real Tex-Mex, and Hay Merchant, with special appearances by Koagie Hots and The Golden Grill.
As always, there’ll be no covers & no tickets, plus drink specials all night long. And prizes will be awarded for the best outfits at each stop, with a grand costume prize awarded by this year’s honorary Grand Crawler.
October 31, 2014 from 6:30 PM to 9:30 PM
Memorial Park near the rugby/soccer field parking lot
Get your spooky with BCO as we hike and slither our way through Memorial Park with our closest pals on Halloween! We will nourish ourselves afterwards with pizza and beverages, for those who make it out of the forest. Tap into your inner wolf or go all vampy on us, or come as a traditional ghoul (or, hey, wear your office attire– that could be scary enough!) Leave the bars to the zombies and join us in the woods for some quality and creepy exercise and socializing at Memorial Park.
We meet at 6:30 and depart at 7 PM sharp from the rugby/soccer field parking lot (click for map) (For you chickens out there – just come to the after-party starting around 8 PM in the rugby/soccer field parking lot).
What to Bring:
Don’t get left in the dark and don’t forget to wear walking shoes (it is a hike no matter how dead you are), a flashlight, bug spray, and a little money just in case. Open to members, guests and the public (we love fresh meat) – bring a friend or come alone, if you dare. You’ll be sure to find a devil or two to talk to. (Please no dogs at this hike).
RSVP at http://www.BayouCityOutdoors.com Additional info call 713-524-3567 or e-mail to Kelly@bayoucityoutdoors.com
¼ cup unsalted butter, softened
½ cup white sugar
1 tsp vanilla
1 ¾ cup all-purpose flour
2 tsp baking powder
2 Tbsp milk
2 Tbsp red cake-decorating sugar
20 whole blanched almonds OR 20 pieces banana chips
1. Preheat oven to 350ºF.
2. Line baking sheet with parchment paper.
3. In bowl, using electric mixer, beat butter until fluffy. Gradually beat in sugar. Beat until mixture is no longer “scratchy” sounding against bowl.
4. Beat in egg, vanilla and salt.
5. In separate bowl, mix together flour and baking powder (tip for measuring flour: stir flour, spoon into measuring cup, then level).
6. Gradually beat flour mixture into butter mixture.
7. Switch to working in flour mixture with hands when dough gets too stiff to beat.
8. Knead into smooth dough. Roll into 3/4-inch thick “ropes”. Break ropes into 3-inch sections. Pat one end smooth. Dip tip of other end of each piece into milk then red sugar.
9. Place on lined baking sheet. Pressing in sides of rope to prevent flattening, insert almond or piece of banana chip into rounded end. Repeat process to make 20 fingers.
10. Bake on middle rack of oven 17 minutes, or until dough is lightly golden.