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(02/16/10 2:56am)
____simple_html_dom__voku__html_wrapper____>Stuffy nose. Ridiculously sore throat. All-over exhaustion. I have a really annoying cold, and since I just got it, nothing seems to be making it better.One unfortunate side effect of my illness is a lack of appetite.Even though I know I need some food to get better, I can’t exactly say I want a full meal. All I had to eat Sunday, for instance, was a sandwich and carrot sticks dipped in hot sauce.This may not have been the healthiest thing to eat while ill. In fact, I can see my parents cringing, resisting the urge to call me up as soon as they read my column to ensure that I have enough tea and honey and am actually eating something. Fear not, parents - I have been drinking fluids steadily to try and flush this thing out.There are foods out there, other then carrots, which might help fight off a nasty illnesses. Since we are still in the midst of winter, we are nowhere near being done with cold and flu season. If you eat the following foods, you could be feeling better soon.Chicken broth — A classic. Heat it up and eat like soup, or pour into a mug and drink. What is it about chicken broth or chicken noodle soup that makes us feel better? Typically this classic cold and flu dish is served heated, so your nose will clear up. Also, because of the high sodium content, it soothes the throat when it’s sore and raw. The protein from the soup will also give the body more strength.Honey — I know that a lot of people don’t actually like honey, but it greatly helps the immune system. Ingredients in honey make it an antioxidant, which helps your body build up strength to fight off any illness. It also coats your throat, to help end your cough.Ginger — A miracle spice. Ginger can be used to cure a variety of health problems, from nausea to fever. It’s best to eat fresh ginger if you can find it. But generally, when I’ve had bad tummy aches, candied ginger is just a bit more soothing.Garlic — Yet another miracle spice. Garlic has a bunch of antioxidants as well to help the body fight any nasty invaders. It also has long term positive effects; it’s been proven to help prevent cancer, heart disease and diabetes. Citrus fruits — Why do you think lemon tea is so popular? High levels of vitamin C boost the immune system greatly, which is why there are so many over-the-counter medications and tricks to help you get over your colds sooner. Also, the flavors tend to sooth sore throats.One note of caution, however. Ingesting too much of any of the foods mentioned may cause further health issues. For example, the high acidity of citrus fruits can lead to a further upset stomach. Never force yourself to eat more than you can, because it will only weaken your body’s defenses.In moderation these five foods can greatly help you feel better in a shorter amount of time. Just remember to keep drinking water and tea as well, to flush the icky feelings out of you.Get well soon!
(02/09/10 1:56am)
____simple_html_dom__voku__html_wrapper____>Valentine’s Day – a time for couples to get away with public displays of affection and sickeningly sweet cuteness.And really, is there a better way to display your relationship status than by going out to eat?But in all seriousness, eating is an important part of this Hallmark holiday. Whether you’re determined to cook at home for your loved one or treat them to whatever restaurant they like, food is bound to be a major component of your time spent together.And why not? It’s a special occasion, even if it’s overplayed by the chocolate and teddy bear industries. Last week, I provided a couple of culinary suggestions for those who dared to enter the kitchen in hopes of impressing their significant other. Now I’d like to share some of my favorite places around Bloomington to eat – especially for Valentine’s Day.Let’s start off with a Bloomington classic, Mother Bear’s Pizza. I know, it’s a pizza joint, but they have been voted numerous times as Bloomington’s best pizza.It’s really hard to go wrong here unless your significant other is expecting white tablecloths. From various pizzas, ranging from the basic to the eccentric, to salads and pasta dinners, it’s easy to find something that will appeal to your sweetheart.If you want to keep the Italian theme but with a more varied menu, I recommend Grazie! Italian Eatery.The restaurant has delicious appetizers that you can split and a great number of pasta dishes as well as regular entrees. It’s easy to fill up, but try and save room for dessert.Another local favorite of mine is The Uptown Café. I highly recommend it, especially for brunch. Their Cajun-style dishes are sure to warm your heart and stomach.You can get dinner here as well, but because Uptown closes at 2 p.m. on Sundays, I recommend celebrating Valentine’s Day earlier to avoid the crowds, or brunch is always a plausible option.If you like the brunch idea, you might also want to consider FARMBloomington Resturant.Only a few minutes from Uptown, FARM provides delicious meals made with local ingredients. They provide a similar menu to Uptown, but with less Cajun and more Southern cuisine.Looking for a cozier environment and really good coffee? The Runcible Spoon has always been a favorite dining place of mine. You can get anything from brunch to dinner there, as well as home-made desserts.Be sure to get one of their signature coffee drinks. Their roasts are almost all organic and free-trade, so you can feel good purchasing any of their drinks. Try the Blind Dave’s Mocha, made with ice cream.If you are looking to impress, and if money is not a problem, I highly recommend Restaurant Tallent. Although not open on Sunday, this restaurant is worth visiting Saturday if you can. Tallent has dishes to satisfy any palate, especially the more curious and open-minded ones. With all of these and others, be sure to call and see if reservations are needed. You don’t want to walk in only to discover you can’t be seated.I hope this serves you well and that you and your loved one eat well this weekend. And best of luck to those who hope to cook.
(02/02/10 4:00am)
____simple_html_dom__voku__html_wrapper____>Valentine’s Day – a daunting holiday for many men and one of the roughest to get through. If you’re single, you’re not exactly pleased to see all the couples flaunting their relationship. And if you’re taken or going after someone, you need to get the right gift or have reservations at the perfect restaurant, right?Well, not necessarily.Guys, listen up. Girls love it when you cook for them. So, if you have the right budget and enough time to prepare, why not make them a meal?There are so many easy recipes out there you can conquer to melt a girl’s heart. You don’t even have to cook everything from scratch. As long as you can show that you put effort and care into the preparation of a dish, you will win major points.A favorite blog and recipe site of mine is thebachelorchefs.com, which I referred to when looking for possible meals guys would want to make and eat themselves. One of my favorites on the site is goat cheese and chive stuffed chicken breasts. The main ingredients are listed in the title, and nearly all other ingredients required can likely be found in your kitchen. I recommend a roasted pepper salad on the side, prepared with olive oil and capers. And, if you’re looking to save a little time, you can do most of the prepping the day or night before.Dating a vegetarian? No problem. Pasta is an easy dish to cook up. And, you’re going to need some kind of sauce. If you want to make your own, go right ahead. Make sure you have tomatoes, garlic and olive oil.Chop up and seed the tomatoes and mince the garlic. Heat up a skillet with some olive oil and pour the tomatoes and garlic in. Stir carefully, make sure the flame is lower than medium, and let it simmer for a while.If you are too timid to attempt making a sauce from scratch, you can always rely on canned sauces. One note of caution – alfredo sauce, whether it’s made from scratch or from a jar, can end up bland if you’re not careful.To avoid this problem, add fresh garlic and a considerable amount of parmesan reggiano to the sauce when making it in order to thicken the sauce and add a kick.Now, you have only one more item to worry about – dessert. This is a crucial part of the meal, but it can be easy if you follow instructions.Once again I will refer to thebachelorchefs.com, which has a ridiculously easy chocolate cake recipe that you can make in the microwave from scratch. Stir all the ingredients, found online, together in a coffee mug and microwave it for about two and a half minutes. Your significant other will surely appreciate the effort, and if all goes well, you will both have an excellent meal.If you fear the kitchen and don’t know where to take your lover for Valentine’s Day, I will be providing you with a couple of restaurant suggestions next week.For those who will dare to cook, make me proud. Just remember, the way to anyone’s heart is through their stomach.
(01/26/10 4:04am)
____simple_html_dom__voku__html_wrapper____>There’s something really soothing about baking: The heavenly aroma of vanilla, the warmth of the oven, the smiles of familiar faces crowding you as you gently remove baked goods from their respective trays.I spent last Monday evening with friends, making Funfetti cookies with ridiculous amounts of sprinkles and canned buttercream frosting. It might not sound like an ideal weeknight for a student, but I felt fulfilled.But I can see why professional chefs and bakers feel stressed and often appear unhappy: They’re working for customers, most of whom don’t appreciate the level of difficulty these culinary artists work with. When contemplating owning my own bakery sometime in the future, I always return to a question – why would I put myself through all the hard stress and labor to not be thanked or appreciated? Why does any pastry chef put him or herself through the trouble?Generally, I am not a morning person, and as a baker I would have to wake up early – probably around 3 a.m. Combined with the fact that customers aren’t always so nice when they walk into a store and budgeting money has never been one of my strengths, this makes me feel unsure of what I want. My heart feels a tug-of-war between passion and common sense. I love the chemistry of baking, the smells, the texture of the dough and the feeling of accomplishment after I take perfectly golden-brown cookies from the oven. But none of this beats the satisfaction of seeing the reactions of those who smell my handiwork.Both nights I baked this week I received compliments from many people because they recognize the comforting scent of freshly baked cookies. I was happy to give the cookies to anyone who asked.Maybe it’s just the shy, insecure girl in me who wants to be liked by everybody.I don’t think it’s bad to feel great about myself each time I bake. There have been very few instances where I have screwed up recipes, but when mistakes occur, friends seem appreciative of the hard work just the same.The look of joy on people’s faces has to be a reason for pastry chefs to pursue their passion. After all, what chef wouldn’t feel fulfilled after bringing a twinkle to the eye of a young girl who picked out a cupcake?Perhaps there is the occasional strange individual who enjoys waking before dawn to make a pot of coffee and begin a whole menu’s worth of baked goods.I might never get to own my own bakery, but that won’t stop me from buying ridiculous amounts of vanilla and cookbooks.I want to make people happy, and I know that even the simplest chocolate chip cookie, made from scratch with a heaping serving of love, can erase frowns and make people feel at home. After all, is nothing sweeter than kinship?
(01/19/10 2:48am)
____simple_html_dom__voku__html_wrapper____>Anyone can cook.
This is the simple premise behind the ingenious Pixar film “Ratatouille” released in 2007.
My boyfriend and I watched the film the other night while snacking on what was definitely not gourmet French food.
But, I ate with such enthusiasm while sitting on the floor, squealing
in delight at the gleaming copper pans, the steam rising from plates,
the perfect green of leeks and lettuces in the movie. I blurted out
almost every memorable quote as a warm, fuzzy feeling grew inside of my
heart and stomach.
“Ratatouille” has become a personal favorite film, not just because of
love for French culture and cuisine or adoration for all things Pixar,
but because the creators instilled a simple idea into the minds of
their audience. Anyone with the right frame of mind can conquer a
kitchen.
Maybe not every audience member wanted to go home and cook after
viewing the film. In fact, several peers of mine have told me that
“Ratatouille” disgusted them because a rat was cooking food that humans
ate.
Fair enough. But look beyond the animated French rat cooking up a storm in a gourmet restaurant.
The creators tried to show us we can do anything we put our minds to as long as we are passionate about it.
This film is not only about a rat with big dreams to own his own
restaurant – it’s about a soul searching for inspiration and faith to
help him discover his passions.
Now I realize that not everyone reading this has access to an adequate
kitchen. But you might be surprised at what you can do with even the
simplest of cooking materials.
I am still a dorm dweller and therefore limited to a microwave and a
fridge. Last year, Residential Programs and Services policies also
allowed the use of George Foreman Grills, but this rule has since
changed – not that many people have noticed or really cared.
Dorm room cooking can seem rather limiting, but one must have an open mind, heart and mouth when contemplating what to cook.
For example, the Betty Crocker Warm Delights Desserts are pretty
delicious to begin with, for some simple cake mix and a sauce packet.
Add water, stir, then microwave until cooked through and you have
instant dessert.
But what if you substituted the water with another liquid, such as milk?
Milk makes the cake taste a touch more homemade. My personal favorite
idea is adding a drop or two of vanilla, which adds even more moisture
and a heavenly aroma and taste. Don’t forget, the Betty Crocker Web
site has tips for their products if you want to spice it up.
Another dorm standby is macaroni and cheese. Kraft Easy Mac can be made
with water in a microwave and a simple packet of bright yellow cheese
powder.
Yet again, substituting milk for water can do wonders.
Cook the noodles just as you would with the water, but don’t put as
much in or carefully drain the noodles. Then add a spoonful of butter
and a splash of milk before adding the cheese sauce. This makes the
sauce itself thicker and creamier.
Another suggestion? If you want a bit more texture than microwaved
noodles and cheese sauce, crumble crackers on top for a touch more of
that homemade feel.
I could suggest other ways to spice up a simple noodle dish, but
because I have not officially tested anything out yet, I’m wary of
giving potentially disastrous suggestions.
Of course, don’t let me limit you. Be willing to take risks and try new things if you believe they will suit your tastes.
As Chef Auguste Gusteau said in the film, “Your only limit is your soul.”
(01/12/10 2:23am)
____simple_html_dom__voku__html_wrapper____>As I wrote this column, I was mentally floating on a cloud made of the finest vanilla, my mother’s cranberry sauce, tons and tons of garlic and many other dishes that I feasted upon over break. Oh holidays, how you spoil my inner culinary child. I savor those memories, having since returned to the dorms and readjusted to RPS cuisine. One of my first days over break was spent with an old friend, baking batches of sugar cookies after eating the most delightful crab cake and almond chicken sandwiches. The heavenly aroma of sugar cookies gracefully flowed through the house as I curled up under blankets later that evening, having caught a nasty bug. But no illness could ruin my appetite. By Christmas Eve, my stomach was ready for anything. Because my parents and I had no company for the evening, it was no extravagant meal. However, extravagance is never needed to prepare, or present, a good dinner. My father, the griller extraordinaire, stayed out in the cold to perfectly grill a beautiful salmon. My mother stole a recipe from a present of mine, “Mastering the Art of French Cooking” by Julia Child, to make the most delicious spinach I have ever tasted. The two dishes melted so superbly in my mouth that I was able to forget my bothersome cold for a while. Christmas day was traditional as usual. My dad’s family has done a turkey dinner for Christmas ever since I can remember. While everyone did a fabulous job preparing everything, from the glorious golden brown turkey to the perfectly mashed potatoes, we all yelped when we nearly forgot my mom’s cranberry sauce.This cranberry sauce has cured me of colds and wintertime blues and is the most requested dish at our family get-togethers. Made from scratch with orange juice and fresh ginger, the sauce adds a zingy “pow” to every meal it accompanies.Every other meal over break tasted so fresh and full of life. Even late-night snacks from my fridge were full of delight and happiness. And now it appears as though my holiday cloud is beginning to break apart, as the more ominous dorm food clouds appear to make a storm. Needless to say, I am not the biggest fan of the food served here on campus. Sure, I could go out to eat every night, but like most I lack the ability to fund offcampus meals everyday. I love my dorm, but since I have inadequate storage and a questionable kitchen, I am not able to prepare my own meals. Dorms don’t always have the worst food, though. The meals at Collins Living Learning Center are fairly well known for being the best on campus. The dorm serves a greater variety of vegetarian and vegan meals, as well as other culinary fare that satisfies my cravings better than the fried fast food delights served at Wright Quad Food Court or Gresham Food Court at Foster. That being said, I’m not a huge fan of southwestern tofu or bagelplant parmesan or the inexplicably popular “calzone night.”I’m happy to return to Bloomington and I’m happy to be returning to Collins, but it is difficult to become acclimated to my second home because my palate has been so attuned to the beauty of my parents’ cooking. Christmas was a tease, and now its back to reality.Maybe someday I will find complete unity with the dorms and their food, but until then I will have to get by with grilled cheese and tomato soup with a side of mediocrity.
(12/09/09 5:45am)
____simple_html_dom__voku__html_wrapper____>A concertmaster is defined as the leader of the first violins in an orchestra; someone who makes decisions in bowings and other technical aspects of the violins.This year, junior Alexander Boissonnault fits the definition of concertmaster for the Jacobs School of Music’s Philharmonic Orchestra.“I’ve been concertmaster since the beginning of the year,” Boissonnault said. “We had auditions during the first few weeks.”Boissonnault has been playing the violin since he was three, when his mother started giving him lessons.“My mom’s a violinist and teacher,” Boissonnault said. “She taught me for a couple of years and put me with a local teacher when I started to get proficient.”Boissonnault’s skills led him to join the Philharmonic his freshman year at IU. He has had two different concertmasters during his time with the orchestra.“There’s one audition every year,” Boissonnault said. “My first year we had a junior, and my second year we had a grad student.”Typically concertmasters are more experienced students who have had at least two or more years with the Jacobs orchestras, but no student that auditions is ruled out because of age or class rank.“I’m not aware of many who are freshmen or sophomores, although it does happen,” Boissonnault said.The members of the Philharmonic Orchestra have had a ruthless schedule all semester, keeping busy with rehearsals and performances the whole way through.“We have one to two weeks of rehearsal, a concert, a small break and then we go right back to it,” Boissonnault said. “This semester we’ve had three concerts and an opera.”Each rehearsal lasts about two hours with the conductor. However, if the conductor feels that the orchestra needs more time to work, the rehearsals are extended. Boissonnault said the musical selections of the Philharmonic have been very challenging this semester, which affects guest performers as well as rehearsal time.“It’s been a year of guest concertmasters because we’ve had lots of difficult pieces,” Boissonnault said. On Tuesday, the Philharmonic had its final performance of the semester at the Musical Arts Center. Two different orchestras, a guest cellist, a guest conductor and a guest concertmaster all came together on stage to share their passion for music and play for a large audience of students, faculty and other Bloomington residents.Though Boissonnault did not serve as concertmaster for the performance, it was clear that he was in tune with his section and orchestra. A big smile grew on his face as he listened to the guest cellist Francisco Vila play a solo.When the violins began to play again, Boissonnault’s facial expressions almost seemed to explain his interpretation of the story through the music. He tenderly held his violin, as gently as a child, nodding in time to the music as his bow gracefully seemed to fly across the strings. His energy and emotions helped bring his fellow musicians together to play beautifully for the audience.“It was pretty intense,” said audience member and freshman Madeline Hall.Hall and her friend freshman Anthony Mast talked about the performance and how well each musician did, including the guest performers. They said they were impressed by the quality of the concert and were looking forward to seeing more shows next semester.“It was outstanding,” Mast said.
(12/07/09 3:57am)
Winter ballet warms hearts with classic tale.
(12/04/09 5:22am)
____simple_html_dom__voku__html_wrapper____>Visions of sugarplums will sparkle from the stage of the Musical Arts Center this weekend, as the IU Opera and Ballet Theater opens its annual production of “The Nutcracker” on Friday.“It is fun to be part of such a holiday tradition,” junior Caitlin Kirschenbaum said.Kirschenbaum will perform as the Sugar Plum Fairy for the first time in her IU ballet career, though she has performed in choreographer Michael Vernon’s production for three years now. However, many dancers in the ballet, such as junior Vincent Brewer, have had multiple roles in past “Nutcracker” productions at IU.“In previous years, I have been a mouse, a party parent, Spanish, Chinese and Snow King,” Brewer said. “This year I am doing Cavalier, Trepak, Flower Couple, Doll and Drosselmeyer.”Main dancers in the production take turns in the major roles in each performance.The story itself is based off of E.T.A. Hoffmann’s tale, “The Nutcracker and the Mouse King,” which was later adapted for ballet by Alexandre Dumas. Peter Ilyich Tchaikovsky also composed a score for the adaptation, and the ballet began its journey to popularity.In the tale, a young girl named Clara receives a nutcracker doll from her godfather at a family Christmas party. The doll is broken, and her godfather fixes it. After the party, Clara has strange visions of the nutcracker and mice fighting before the nutcracker prevails and shows wondrous things to Clara. Later, the young girl meets the Sugar Plum Fairy, who dances for her.The dancers started rehearsals for the production in mid-October. Junior Grace Reeves said she enjoys being a part of the Nutcracker every year.“I love it because it is fun to learn a lot of different parts and build on it each year,” Reeves said.She will also be performing as the Sugar Plum Fairy for the first time. In addition, Reeves will dance as the Lead Mirliton and Lead Waltz.“It is good that everyone gets a chance to dance different roles, but there is pressure because you only get one chance,” she said.Reeves said she enjoys the experience and appreciates the lessons from rehearsals.“I have loved learning the Sugar Plum because it is new and requires a lot of control in my movement,” Reeves said.Kirschenbaum said she is looking forward to her chance to perform, even though the journey to the stage has been challenging.“The rehearsal process can be exhausting, but all the hard work pays off when you get to do what you love on stage in front of a large group of people,” Kirschenbaum said.
(11/10/09 5:43am)
The Jacobs School of Music Percussion Ensemble performed five percussion pieces for its final semester concert Monday at Auer Hall.
(11/05/09 2:35am)
____simple_html_dom__voku__html_wrapper____>The term “choir” typically means singers dressed in some kind of robes or matching attire, standing on risers in a semi-circle belting their hearts out. But Jacobs School of Music brass department professor Carl Lenthe has given another definition to the term with the Jacobs Trombone Choir, whose 12 members will perform for the first time this year at 8:30 p.m. today at Recital Hall.“A trombone choir presents a sumptuous sound that can go from luxurious and soothing to upbeat and jazzy,” Lenthe said.Associate director and graduate student Sarah Paradis said the size can vary from ensemble to ensemble.“There really is no limit on how many trombones can play together at once,” she said. Lenthe has kept the group small since joining the Jacobs faculty in 1998. He said he has worked hard since then to give the ensemble an official Jacobs small ensemble title, which helps students kill two birds with one stone: earning credit hours and gaining performance experience.“It allows the students to participate for chamber music credit toward their degree requirements,” Lenthe said.When a significant number of trombones are put together, the sound can be large and powerful. “It has many timbres,” senior choir member Richard Townes said. “It can be rich, warm and soothing. It can also be dirty, crass and terrifying.” Due to the trombone choir’s musical flexibility, many musical genres are played by the ensemble. This is partly due to the lack of trombone ensemble music. “We tend to study all of our standards and borrow music from other instruments,” Paradis said.In recent years the number of trombone choirs has grown internationally, she said, and more trombone pieces have come into existence.“Composers are commissioned to write works for the ensemble, and trombone players even arrange music themselves,” she said.Lenthe said he chooses the pieces for the choir to perform, and this semester they are focusing on pieces by Johannes Brahms. The ensemble also performs each year at the Jacobs School of Music “Chimes of Christmas” program, after being invited by Singing Hoosiers director Michael Schwartzkopf in 1998.“I believe that these experiences both motivated and elevated the group,” Lenthe said about the variety of pieces the trombone choir plays.Townes encouraged students to come to their performance so that they can have a good time and learn a greater appreciation for the trombone.“The only way that a person would not get something out of our concert is if they don’t come to it,” he said.
(11/02/09 4:55am)
____simple_html_dom__voku__html_wrapper____>As the Gingold Celebration Orchestra warmed up onstage for its performance, the everlasting spirit of former Jacobs faculty member Josef Gingold rang true throughout every string tuned and played.“Josef Gingold: A 100th Birthday Celebration for a Musical Legend” took place at the IU Auditorium on Sunday. The orchestra accompanied Jacobs faculty members Joshua Bell and Jaime Laredo at the birthday performance. The Jacobs School of Music’s Violin Virtuosi also performed.Students such as freshman Ben Hauser attended because the show was free.“It’s free tickets,” Hauser said. “You can’t pass that up.”Many other students, such as freshman Lauren Raby, came because of their appreciation of Bell’s talent.“I saw Bell at the ASO last year,” Raby said. “He’s awesome.”The concert consisted of five classical pieces, along with remarks by Gingold’s former colleagues and a rememberance video. Jacobs faculty member Mimi Zweig reminisced about working with Gingold at his home. His violin room was described as a shrine to violin legends and the beauty of the instrument.“His room was always a hub of activity,” Zweig said.Zweig went on to talk about Gingold’s lasting presence in her life as an instructor.“I still feel he is present, whispering in my ear,” Zweig said.All speakers noted how important the violin was to his life and how music brought joy to his ears. Zweig told the audience about Gingold requesting a 5-year-old girl to repeat a piece for his wife on the phone, after the first performance made him smile.“He had a lifelong love affair with the violin,” Zweig said.Between remarks, all musicians played a variety of pieces by Johann Bach, Peter Tchaikovsky and Camille Saint-Saens. As the bows flowed with ease over the strings, a quiet harmony grew across the stage and through the audience. The musicians swayed along to the music, as though they became one with their own bows, and as if they were the bows Gingold used to play his beloved violin tenderly beneath his chin.Thomas Beczkiewicz, executive director of the International Violin Competition of Indianapolis, worked with Gingold when creating the competition. He said that Gingold’s appreciation of music was a religious experience.“Playing the violin was a form of prayer,” Beczkiewicz said. He added that Gingold’s involvement in music did not exist purely out of love for the instrument. Gingold affected each of his students in a positive light, and Beczkiewicz said this became a way to better help all musicians.“Music was not just a matter of aesthetics,” Beczkiewicz said. “Music was more of an ethical act.”All of the people who knew Gingold said they recognize that as long as the music world continued its appreciation of the violin, his presence will remain.“His generous spirit will never die,” Beczkiewicz said.
(10/28/09 4:48am)
Musical pieces range from classical style to contemporary.
(10/26/09 2:26am)
“Romeo et Juliette” opened Friday at the Musical Arts Center as the
second opera in the 2009-10 IU Opera & Ballet Theater season. Guest
conductor Ronald Zollman led the Jacobs School of Music Philharmonic
Orchestra for the performance.
(10/23/09 4:00am)
____simple_html_dom__voku__html_wrapper____>“Never was there a tale of more woe than this of Juliet and her Romeo.” The final line of the classic Shakespearean play sums up the tragic tale of Romeo and Juliet, which opens 8 p.m. Friday at the Musical Arts Center. “Romeo et Juliette” is presented by IU Opera Theater as the second opera of the season.According to the Jacobs School of Music Web site, the opera itself, created by Charles Gounod,is an adaptation from the classic Shakespeare play. “It’s almost like a paraphrase,” graduate student Lacy Sauter said.Sauter, who plays the role of Juliette, said the production does justice to the story with help from the director.“Michael Ehrman has done a wonderful job directing,” she said.The cast has been rehearsing since the first week of classes, said doctoral student Daniel Shirley, who plays Romeo.“We typically rehearse for five hours a day,” Shirley said.The familiarity of the story line eased cast members into the difficulty of learning the arias and acts.“Everything has to be ready to perform in a short period of time,” graduate student Andrew Kroes said.Kroes plays the role of Frere Laurent, who consults Romeo and weds him to Juliette.He added that the familiarity of the story line will also help audience members follow along with the subtitles displayed on a screen above the stage.“When there was a monologue in the play, there is an aria in the opera, and the scenes are in general the same,” Kroes said.The cast members said they encourage students to come see the performance because of its similarities to the original play.“The opera stays faithful to Shakespeare with a few significant deviations,” Shirley said.Sauter added that the beauty of the music and the action on stage creates a performance that everyone can enjoy.“This opera has something for everyone,” she said.
(10/15/09 4:09am)
____simple_html_dom__voku__html_wrapper____>The musicians and conductor all appeared to sway with the rhythm, as though the music itself was a strong wind blowing through the stage. The audience gave thunderous applause to the orchestra and its conductor after the piece concluded.On Wednesday, Jacobs School of Music faculty member David Effron conducted the IU Symphony Orchestra at the Musical Arts Center. The audience gasped in amazement and admiration after the conclusion of each classical piece that was performed.“Effron draws out the musicianship,” graduate student Lindsay Flowers said. “People work really hard for him, and it pays off.”Flowers also works at the MAC as an usher for performances through the Jacobs School of Music. She said she enjoyed watching and listening to the Symphony Orchestra.“They have a lot of energy,” Flowers said.While the audience consisted of an older crowd, students as well as families also came to the concert. Audience member Lessie Frasier brought her three children to shows at the MAC this week.“They’re on fall break this week,” Frasier said. “They really like it.”Jasmine Lennon, one of Frasier’s children, was eager about the performance and the musicians.“I like the sound of the violins,” she said. Her younger sister, Maya Lennon, said she liked all parts of the show, but especially when the audience applauded.“I like it when people clap,” Maya Lennon said.The orchestra performed three different classical pieces, including Bach’s Toccata and Fugue in D Minor. “It’s exciting when you see fellow students perform,” Flowers said.She contrasted the recorded version of the piece, which was featured in the 1940 Disney film “Fantasia,” to the live performance. Flowers said the energy is different in the live performance.“It ingrains it in your head,” Flowers said. “It brings it alive.”
(10/14/09 3:42am)
____simple_html_dom__voku__html_wrapper____>The Jacobs School of Music Concert and Symphonic Bands treated their audience to a variety of classical pieces Tuesday night at the Musical Arts Center. Jacobs graduate student Joni Greene composed the piece, “Circean Waters” while studying under Dr. Paul Popiel, who conducted the Concert Band.The Concert Band also performed pieces by Karel Husa, Johann Sebastian Bach and Gustav Holst. The Symphonic Band captured the ears of the audience after intermission with pieces by John Estacio, Anthony Iannaccone and Jules Massenet. Junior Zach Jakubiak said he enjoyed the music because he appreciates the selection. Jakubiak, who is also studying the horn, said he came to the concert to lend support to the musicians.“Half of the people onstage are my friends,” he said.Junior Ryan O’Connell said that most students associate the Concert and Symphonic Bands with being the lowest rated of the student bands at Jacobs. He said that he didn’t understand that because all of the bands do a good job.“The players are fantastic,” O’Connell added.The audience also had the chance to meet and talk with Greene, who attended the concert to hear her piece premiered. Green said that she enjoyed taking the tale of Homer’s “The Odyssey” and transforming it into a powerful piece of classical music.“It’s a really good opportunity to write force,” she said.Greene added that being a saxophone student led her to love highlighting different colors and textures in music, while the background of the Siren enchantresses was good inspiration.“It’s something I’ve always loved,” she said.
(10/06/09 3:34am)
____simple_html_dom__voku__html_wrapper____>Classic musical numbers, Chicago blues and rural folk music filled the auditorium at the Monroe County Public Library Monday night during the panel discussion titled “Dealing with Hard Times: Popular Music During the Depression.”Jacobs faculty members Constance Cook Glen, Andrew Hollinden and Glenn Gass lectured as part of the IU Library series “Brother, Can You Spare a Dime?”, which continues through the end of October. All three included music from the Depression era, as well as music that was influenced and had influence during the time period.“Some songs depict a very painful existence,” Cook Glen said.Cook Glen lectured about musicals and film from the Depression era. She provided the audience with cuts of performances from famous 1920s musicians, who had great influence during the Broadway scene in the next decade.“The music of the ‘20s so directly connected to the music of the ‘30s,” Cook Glen said.While many people tend to associate sad songs with the Depression, she said there were several uplifting songs from the era to give the country hope in a time of despair.“There’s so much in them that’s glamorous and escapist,” Cook Glen said.Hollinden went on to lecture about blues music from the Depression era.“Nobody really knows when the blues was born,” he said. “Most assume the blues came directly from slavery.” Hollinden talked about how the blues gained popularity in the 1920s because of Bessie Smith and other similar singers. He added that the blues changed as more musicians started recording with microphones and electricity.“Records became more soulful, bluesy, rural sounding,” Hollinden said.Gass covered the folk music portion, mainly speaking about rural folk music legend Woody Guthrie, whose songs have been popularized by Bob Dylan. Dylan, along with his generation, related to the folk music of the Depression era because of the messages songwriters made, Gass said.“It was a road map for generations later,” he said.Gass later mentioned how the longing to question the government reemerged in the Cold War and McCarthy era, which led to the popularity of folk music from the Depression.“There was real nostalgia for folk music in the ‘50s,” Gass said.He explained that these folk songs were questioning government and capitalism back in the ‘30s. “This was really radical music,” Gass said. “There’s this sense of, ‘Okay, who’s on whose side?’”
(10/05/09 3:40am)
____simple_html_dom__voku__html_wrapper____>A concert hall hidden away from the campus slowly filled last night as the IU Chamber Orchestra performed for the first time this year.The Chamber Orchestra, conducted by Scott Sandmeier, performed in Auer Hall, a 400-seat auditorium in the Simon Music Center. The orchestra performed pieces by Ralph Vaughan Williams, Maurice Ravel and Joseph Haydn.“I loved Ravel’s,” senior Michael Buschbacher said. “It’s like an exquisite blend of colors and has a warm sound.”The Williams piece appeared as light and airy as it sounded. Sandmeier’s fluid movements looked like a gentle breeze moved his arms as violin bows moved in exact synchronization.“There’s a variety of sounds and moods,” graduate student Cole Tutino said in reference to the orchestra. Many of the students in the audience, such as junior Dani Williams, came to support friends. Williams said she came to watch a friend play viola.The orchestra is the smallest student orchestra in the Jacobs School of Music, Tutino said.“This is a unique orchestra in IU,” Tutino said. “You can do a lot of things that you can’t do with the other orchestras.”The audience was older, with few students who attended the performance. Buschbacher said he thought many students are just unaware of the shows. Tutino added he was equally unaware of the concert.“I’m in the music school, and I didn’t even know about it until just a bit earlier,” Tutino said.Williams said students aren’t likely to come to the shows because of ignorance of classical music.“People don’t understand the variety,” Williams said. “They just think of what they hear in the elevator.”
(09/29/09 4:01am)
____simple_html_dom__voku__html_wrapper____>Jazz solos and applause filled the Musical Arts Center on Monday night.The Jacobs School of Music Jazz Ensemble, directed by Jacobs faculty member David Baker, performed for the first time this year. Several audience members said they attended the show because of the legendary director.“David Baker is such a legend,” sophomore Amelia Smith said. “He’s the most remarkable person.”Baker, an IU alumnus, has been nationally and internationally recognized as a jazz master. He is also currently the conductor and artistic director of the Smithsonian Jazz Masterworks Orchestra.“He’s just amazing,” sophomore Liz Gorman said.Many students who attended the concert, which is part of the “Live and Free at the MAC” series for the 2009-10 season, were Jacobs students or former and current jazz history students. Sophomore Vineecia Buchanan, member of Singing Hoosiers, said she attended because one of the percussionists had worked with the singing group.“Our director told us to go,” Buchanan said. Adding that she enjoyed the concert very much.Between pieces, Baker introduced the different songs and gave brief background information. Much of the audience also kept time with the pieces, tapping their feet with the rhythm.“It makes me want to dance,” Buchanan said.Smith said she was very relaxed from listening to the concert.“It’s a really chill time,” she said.Buchanan said she liked attending the concerts to avoid homework while enjoying great music performances.“It’s a good procrastinator,” Buchanan said. “But really, the music – that’s why I’m here.”The Jazz Ensemble performed nine different jazz pieces, including one composed by David Baker. The second half of the concert featured pieces by Thelonious Monk.Gorman said she recognized some of the students in the ensemble and was impressed with what she heard.“The people in lower ensembles are younger, but there’s lots of talent,” she said.While not everyone in attendance said they knew about jazz, many students said they were able to appreciate the art and form of the music.“It’s just so creative,” Gorman said. “There’s so much raw emotion and a lot of personality.”Students such as Buchanan said they were moved by how personal the ensemble members made their instruments sound.“It’s like they really are talking through the instruments,” she said.