Posted on Thu, Jul. 8, 2010

Builder yields to a successor.

By Merilyn Jackson

For The Inquirer

Richard Boyd Photography

Donna Faye Burchfield, who has spent 28 years building the dance programat Hollins University, will take over in Philadelphia from the retiring Susan Glazer.

The nation’s largest undergraduate dance program – now 15 staff musicians, 30 full- and part-time instructors, more than 300 students – has been steadily expanding at Philadelphia’s University of the Arts under the nurturing eye of Susan Glazer, who retires this month after 29 years.

Succeeding her as the program’s director will be Donna Faye Burchfield, who is dean of the American Dance Festival (ADF) School in Durham, N.C., and has been responsible for building the dance department at Virginia’s Hollins University over almost three decades.

Pina Bausch: a personal memory

She made dance theater out of life

MERILYN JACKSON

While millions routinely mourn the death of burnt-out pop stars, the death of an artistic genius at her peak at 68 goes largely unremarked in these United States.

Josephine (Pina) Bausch, who died of cancer June 3o, 2009 at 68, was to dance what Brecht was to acting, Wagner was to opera, and Dali to painting. She changed our perception of ballet, of modern dance and of theater. In the nearly 40 years since she became artistic director of Germany’s Tanztheater Wuppertal, Bausch made dance into theater in two to three hour-long evenings. People who sat the same length of time for a play complained her programs were too long. But those are people who need to be told, not shown, who need to look, not see.

Whether in Japan (where she was awarded the 2007 Kyoto Prize for arts and philosophy) or in Italy (where she received the Golden Lion at the Venice Biennale, also in 2007), Bausch was treated like a rock star. Her death was front-page news in Europe’s major newspapers.

Pina traveled the world making dances. Wherever she went, she soaked up the essences of a community and then, as the best artist should, held what she absorbed back up to it like a mirror. In Turkey in 2003 she created Nefes, whose semi-erotic scenes drew us into a dream world that stays in our memory as if we’d been born in Constantinople.

An Arizona interview

In 1996, she made Nur Du (“Only You”) in collaboration with four universities, including Arizona State University in Tempe. And that’s how I had my magical morning with her.

I had flown in to Phoenix on an early October day to interview Pina for an advance story for the Phoenix New Times. I was nervous to meet this woman with her martyred, saintly serene face– and her formidable reputation for being remote and unapproachable.

Before my flight, I went to a farmer’s market and spied some beautiful Dinosaur Egg plums, striated in creamy white and purple. I bought two dozen, thinking to make a gift for Pina and her entourage. Directly from the plane, I met her in a most unlikely place: a desert golf resort in Tempe.

Here, strapping tow-headed dudes in chaps and red neckerchiefs served barbecue and beans to our highly amused group seated at a wood plank table. Sawdust covered the rough-hewn floors. The lighting was basement rec room.

Breaking the ice

After being introduced, I sat tongue-tied for a few moments. Then I remembered the delicate plums I had carried on the plane with me that morning. I withdrew one from the sack and held it out in my palm. Pina’s hands fluttered to her chest as she cried, “For me?”

The ice broken, I asked Pina what she knew about the Southwest. “Really, not very much,” she replied. “I am here to learn.”

“Oh,” I asked, jumping in feet first, “would you like to see a Yaqui Indian town where packs of dogs roam free in the dust, gaunt and taut as your dancers? Where the Yaqui dance their Easter Deer dances? Where they dance the rosary?”

Bausch met each question with the Garbo-esque flutter of hands across her chest.  “Really?” “Could I?” “Where?”

“It’s right down there,” I pointed to a spot in the distance. “We could see the Yaqui Temple tomorrow morning if you like.”

“So close?” she asked, drawing out her vowel.

More than anything, I wanted Bausch to see the inside of the temple where the townspeople keep icons of the Virgin of Guadalupe. I knew that her new work, as inexplicably as anything else in her vast oeuvre, would have an icon of the Virgin– but with the face of a man.

‘I too am a dancer’

The following morning, when we pulled up at 10:30, the temple doors miraculously yawned open to the sight of lit candles colonnaded along the dirt floor.

Adjusting our eyes to the dark interior, we noticed that a local resident had followed us in. I introduced Pina to him, explaining that she was a dancer from Germany.

“I too am a dancer,” he announced defiantly, training his Peyote-red eyes on ours. “I am Richard A. Valencia, head of the Matachini Yaqui dancers. I have 12 dancers. How many do you have?”

Pina’s hands crossed her chest and she bowed slightly, tipping her head as if to meet his height, “I have 28,” she answered apologetically.

Valencia received this information stoically. After Pina gave him a donation to the temple’s new roof fund and invited him and his dancers to her show, we crossed over to DeLeon’s Western Wear, chatting about our kids— she had one son, still in his teens at the time.

At DeLeon’s, a shop crammed with western wear and turista trinkets, Pina spied a basket of Mexican paper flowers and wanted to take some. She had difficulty choosing quickly from the vast palette of colors, so Guillermo DeLeon, a tall, striking man, gallantly flung hundreds of flowers at her feet. Kneeling among them, she picked the colors she wanted.

A journey with stops along the way

A few years later, the Wuppertal Tanztheater returned to Tempe to perform one of Pina’s most infamous pieces, Carnations (Nelken, in German), where the stage is studded with thousands of pink carnations, and four gaunt black mastiffs handled by brawny trainers roam among the dancers.

The day after the performance, most of the troupe had gone up to the Grand Canyon, leaving behind the veteran dancer Dominique Mercy, a Wuppertaler for more than 28 years and one of the world’s most brilliant comedic dancers. He asked if there was a place to swim. I drove him up to Canyon Lake. After his swim we ate pâté and what passes for French bread in Arizona that I had brought along. I told him about the dogs running wild in Guadalupe, the incident with DeLeon and how the carpet of paper flowers he threw out around Pina had reminded me of Carnations.

Nelken is like that,” Mercy said. “Like going through a little journey with little stops along the way. We make theater out of life.” Yes, wherever Pina ventured, dance and theater happened.♦

This originally appeared in Broad Street Review, June, 2009

By Merilyn Jackson

© Merilyn Jackson 2003

Director Lee Breuer and his Mabou Mines crew came over for supper after their last Peter & Wendy workshop/rehearsal at Arizona State University in 1992. It went on to win two Obie Awards and many others around the world. http://theater.nytimes.com/mem/theater/treview.html?res=9504E6DC143CF934A35751C0A961958260

First to arrive was the great Scots drinker and fast talker, Johnny Cunningham, (Nightnoise; Silly Wizard) composed and played his violin for Breuer’s show, Peter & Wendy. (Check out his brilliant CD on Itunes.) We had grilled salmon, black beans in dark rum, corncakes, and grilled eggplant in balsamic vinegar and a key lime tart. But Johnny ate nothing, having found our liquor supply early. He claimed to have gotten an upset stomach the night before and that only a few shots of tequila would stay down.

At the Pub

Everyone left by 11, so we took Johnny over to the Dubliner Pub. His dirty blond locks fell down between his shoulder blades and he constantly threw his head back like a horse tossing its mane.  He dressed in black with his shirt unbuttoned to the waist, but tucked into his jeans. Around the instep of his thick boots were heavy chrome chains, ready for riding or fighting, depending on which came first – a motorcycle or a moron.

At the pub, John sat in with the band for a few tunes, fiddling madly. Back at the table he picked up on the stories he’d been regaling us with at supper. His stories of a  recent gig with Hall and Oates held our attention.

In Vegas

“I was, I mean, there I was, in Caesar’s Palace, down the hall from Elvis Presley’s suite.  Sleepin’ in a huge bed that could’ve slept six.  It was so big they called it “The Four or More.”  So there I was, livin’ the life of Elvis, shit, with a huge sunken tub right next to me bed.  And I had me a wakeup call everyday at 5 PM and breakfast sent up shortly thereafter.

And at the wakeup call, the fuckin’ faucets to the tub go on so when they bring me me breakfast each evenin’ there I am, already in the tub waitin’ for me coffee and me International Herald Tribune. I mean t’say, I was livin’ the life of Elvis, sittin’ on, maybe, the very toilet seat where he’d once sat. And if I went out, the chauffeur would be waitin’ right outside t’take me anywhere.  Angelo was his name.

“Good evening, Mr. Cunningham, sir,” he’d say. “Where to?”

And then, West Virginia

“And then back in the room after the show, Darryl and me and some of the others would wind down. Hall went to his room with his young chippie — can’t be blamed — and there we all were, livin’ the life of Elvis. And when the gig is over I fly off to West Virginia, to this little coaltown college where I’m givin’ a master class and they show me to this little dormitory room with no air conditionin’ a’tall and they hand me sheets to make up me own bed!

“This, after livin’ the life of Elvis!

“I tell you,” he paused to down the fresh Tequila Sunrise that had just appeared before him, “I tell you,” he began again, “What I did was I got them to get me a refrigerator in the room and I unscrewed the fuckin’ light bulb and slept all night with the door of that refrigerator wide open on me. I mean, once you’ve lived the life of Elvis,” he winked, “there’s no turnin’ back.”

John Cunningham: 1957, Portobello, Scotland – 2003, New York, NY

Peter Pan: 1902, United Kingdom –

While the days are still cool, I need to make Barsch Czerwona like my Polish babci did, adding blood red beets to the loamiest of beef stocks I can brew. If I am lucky enough to have some dried white-capped Borowiki mushrooms from Poland, I can make the stock so dark you’d think nothing could penetrate it. But only a few beets redden and lighten the broth, heightening its flavors from the nether regions to ethereal ecstacy. If that seems hyperbolic, just watch someone’s face during the first deep sips. I’ve seen people close their eyes in what seems like prayer.

So at James one recent rainy night before the heat turned us sticky, I ordered the Borscht. Chef Jim Burke deconstructed the ingredients of a very faithful Borscht (the Russian spelling, there are Ukrainian and Lithuanian versions as well) and reconstituted them into a pretty plate painting.  Three rosettes of pale sorrel foam, snuggled inside a curved tangle of wilted bright green sorrel & shredded beef with bright red quartered and steamed baby beets nestled on top. When our server poured the hot dark consomme into my bowl, I nearly swooned from the aroma. It took me back to barschs past, especially to one I drank from the thinnest of china tea cups in a restaurant near Wawel Castle in Krakow…

Posted on Tue, Jun. 1, 2010

By Merilyn Jackson

For The Inquirer

In the Philadelphia/Washington D.C. Exchange concert over the weekend, Anne-Marie Mulgrew and Dancers Company joined with D.C.’s Human Landscape Dance, each presenting two works representative of their companies. Both have a reputation for working in site-specific arenas, each well-known for using parks, walls, even city sidewalks to create a mise-en-scene. In this case they brought their works to the Painted Bride stage, with some mixed results.


JENNIFER MUELLER
Alexander Short and Amanda Abrams performed in two Human Landscape works “January Night” and “Closet Dances.”


Daily Magazine

Posted on Tue, May. 18, 2010

By Merilyn Jackson

For The Inquirer

Before funders bowed to political pressure in the 1980s, they allowed grantees full artistic expression. You still see funder-driven work in the theater realm. But Terri Shockley, executive director of the 25-year-old Community Education Center, has valiantly given Philadelphia’s dance artists a safe place to take non-funded risks and try out works in progress.

Over last weekend’s annual New Edge Mix Performance Series run, Schockley stooped to a new high, helping mop up the floor after Nicole Bindler’s Sand in My Soda Pop, then promptly taking part as an onstage instructor in react/dance’s body/speak.


Steve Maturno
Shannon Murphy and Zachary Svoboda in “An Expectation of Violence” at the Community Education Center.

Something new for Philadelphia

Posted on Mon, May. 17, 2010

With more than forty dances notched in Brooklyn-born choreographer Nicolo Fonte’s dancebelt, how is it we’ve not seen one in Philadelphia prior to last Friday night? Aspen Santa Fe Ballet has commissioned six dances by him in as many years and is the third company to perform his 1999 In Hidden Seconds since he made it for Spain’s Compania Nacional de Danza. They gave the work its Philadelphia premiere at the Kimmel’s Perelman Theater over the weekend.

Twenty international companies offer Fonte’s works, and it would be great if Pennsylvania Ballet had several. His work is too important to be unknown to Philadelphia ballet lovers who jumped to their feet at its close.

Are You My Umami?

by Merilyn Jackson
New York, NY

The search for your true umami never ends.

For my three-year-old grandson last Christmas, I bought Maurice Sendak’s and Arthur Yorinks’ book, Mommy? an extremely intricate pop-up book in which a little boy looking for his mother approaches horrific monsters and asks Mommy? My cautious daughter put it away until he grows a little older. Apparently, I had confused Sendak and Yorinks’ book with a less macabre one by Carla Dijs, called Are You My Mommy?

Around Mother’s Day, you may know where your mom is, but finding and identifying umami, the fifth taste, can be just as confusing and, often as scary as the Sendak book or as benign as the Dijs version.

Reading about umami and getting a definitive description is like getting five different diagnoses for a skin rash. No one seems able to define it as easily as they can sweet, sour, bitter or salty. Early in the 20th century, a Japanese scientist first identified umami when he found that glutamate had a flavor distinctive from the known four. Many food writers have since described it as a marriage between sweet taste and glutamates. I liken it to what is called mouth feel, that sensation you get when something wonderful fills your mouth and the insides of your cheeks are already opening wide for the next bite.

It’s the taste that can drive you to eat wildly, furiously and with great gusto. I once secretly and sadly watched an anorexic friend, a dancer, in my kitchen shamelessly wolf down the cracklings from my ham. She disappeared before I set the by then cracklin’- free platter out for a party.

Asian, Mediterranean and Eastern European cuisines were on this eons ago, giving us fermented and cured foods like miso, soy and fish sauces, ham, prosciutto, sausages, cheeses and other dairy, like butter, kefir and buttermilk. Soup stocks often have the deepest, richest umami.

MSG is a glutamate product manufactured after the taste discovery and Asian cooks use it to achieve umami. In very small doses, it is not a bad thing for people who don’t have an intolerance. And as anyone who has ever put a spare shake of Accent on a steak before grilling knows, it is a flavor coaxer. But there are ways to reach umami without it.

An Architecture of Flavor

One is the blending, or building of flavors some might even think antithetical to each other. Another is the proper caramelizing of foods like bone-in roasted meats, roast chicken and turkey skin, mushrooms and vegetables like baby bok choy, grilled squashes, peppers and corn. The food’s sugars blend with natural glutamates and inosinates to make this fifth taste, often described as savory. In the right hands, caramelizing can give those and many more foods terrific, mouthwatering umami. Vegetarians love grilled portabellas because they are so steeped with umami they taste like meat.

The urge to define this tantalizing taste is like the urge to scratch that rash and remains no matter what you learn about it or how many definitions you hear. I know how to find my umami at home. My carefully chosen cookware caramelizes my dishes to bring them to the height of umami. And when I go out to eat, I look for it in many places.

I recently found it at Piano Due, in several entries on their tasting menu. Their butterflied Ecuadorian shrimp sat smartly on a sunchoke puree drizzled in a lemon and mustard sauce and the duck breast perched on an apple shallot puree over vanilla braised endives. Both sent my senses reeling. But the coconut sorbet with warm pineapple sauce brought me back to umami hominess again with two flavors that have had the longest and happiest of marriages.

Umamis I’ve lost

I’m still looking for a properly aged, runny brie. Cheesemongers rarely sell it ripe. The shelf life is too short and you cannot ripen a cut brie at home. It needs to sit out for days in the wheel, turned over daily, rolled along its edge to see if it’s runny inside and sniffed for the right floral bouquet. Even so, what France sends to the American market does not have much umami.

I yearn for deep and woodsy hot and sour soup made with pork bones, and not, for goodness sake, chicken broth. The fat police won out on that one. And hey, if you know where I can score some foie gras closer than Canada, I’ll sear it for you and serve it with my Chambord sauce, fat police be damned.

If you don’t recognize umami, you may be looking in all the wrong places. But if you think you found umami, let us know where. It’s the mother of all tastes. Take the mom in your life out for a umami hunt and give her a Happy Mother’s Day.

© Merilyn Jackson, 2007

Original version appeared in www.exploredance.com

KRISTA BONURA
A’aliyah Khan and Okewa Garrett of Eleone Dance Theatre, which used a Pew grant to develop the program.
Posted on Tue, May. 4, 2010

By Merilyn Jackson

For The Inquirer

Eleone Dance Theatre premiered a wonderful reconstruction of Katherine Dunham’s Americana Suite Saturday afternoon at Freedom Theatre, showing it can perform at a fully professional level, though most of the program did not rise that high.
Eleone, having received a $46,000 grant from the Pew Foundation’s Dance Advance to rebuild parts of Dunham’s revue-style suite, brought in former Dunham dancers Ruby Streate, of the Katherine Dunham Center, and Glory Van Scott to oversee the project.

A “Prologue” got it off on the right foot with a joyful demonstration of Dunham movement: the guys jumping higher than the gals’ heads, the gals rotating their wrists along with their hips, that rib-pumping thing goin’ on, a whole lotta stomping, and shimmying down to their knees.

READ FULL STORY

Yippee-Oy-Vey

I’d Like to Buy the World a Kosher Meal

By Merilyn Jackson Thursday, Mar 28 2002

When I was 16, I met a handsome guy with a perfect shiny black pompadour who told me his name was Alan Conti. Three weeks later he confessed that his real name was Alan Waldman. He was Jewish, not Italian, and had been afraid I wouldn’t go out with him if I knew he was Jewish.
Years later I told the story to my friend Doug Kahn, who asked if I continued to date Alan.
“Of course,” I said, “I had a big crush on him. And he was in hairdressing school, so he did my mother’s and aunt’s hair when he came over. By then, despite my family’s prejudices, he had inveigled his way into their hearts.”
Doug’s double takes were always swift. “He imbagled his way?”

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