The Importance of Theatre

I currently sit as President of Diversionary Theatre in San Diego. To get folks to the shows is, at times, like pulling teeth... well, unless there is nudity.. or music... WHY is it so important for us to attend local theatre and support the arts? That question is mirrored in the question: WHY is each show in any given production, such a different experience from day to day... Jokes are responded to differently depending upon who is sitting in the audience, tears shed, laughter shared, concern exuded, successes celebrated... When an actor is live, the experience of the story being told is molded by the actor's experience with the audience and the audiences experience with the actors. When you attend a movie.. your emotions and reactions to the story are manipulated by the technology, the music, the acting is static. When the story is being told live, the story lives and unfolds live, there are no retakes. The emotions and reactions that are occurring are in collusion with the people on the stage.. You don't sit back and be entertained.. You are enfolded and become a part of the entertainment... The work of the set designers, lighting designers, costume designers, the talent of the director in drawing out the strengths of each actor, each actor who responds to the tears, laughter, and applause of the audience... all are part and parcel to an EXPERIENCE. It is why after the theatre it is so important to sit and talk about what just occurred, whether it is a glass of wine at the after party or a coffee at the local coffee shop with friends, or on the drive home with your date, partner, or family.

To that end, I am going to use another tab in my blog to write about arts I love, theatre I love, and to hopefully encourage anyone of my readers to GO SUPPORT the arts. There cannot be life without art.

Comments

Post a Comment

Popular posts from this blog

Chicken Marsala INGREDIENTS Chicken: ·       1/2 cup all-purpose flour (plain flour) ·       1 teaspoon kosher salt ·       1 teaspoon garlic powder ·       1/2 teaspoon black cracked pepper ·       2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* ·       2 tablespoons olive oil, divided ·       4 tablespoons unsalted butter, divided Marsala Sauce: ·       1 tablespoon unsalted butter as needed ·       8 ounces (250g) brown or Cremini mushrooms, sliced ·       4-5 cloves garlic, minced ·       3/4 cup dry Marsala wine ·       1 1/4 cup low-sodium chicken broth (or stock) ·       3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** ·       2 tablespoons fresh chopped parsley INSTRUCTIONS 1.        Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. 2.        Heat 1 tablespoon oil and 2 tablespoo
Read more

Skillet Meatloaf

Ingredients 2   pounds   lean ground sirloin   (preferably 90% lean) 1/2   cup   barbecue sauce 1/2   cup   dry bread crumbs 2   large   beaten eggs 1/4   cup   diced onion 1/4   cup   diced green pepper 1   teaspoon   salt Additional barbecue sauce 2   tablespoons   brown sugar Instructions Preheat the oven to 325 degrees. In a large bowl, combine the ground sirloin, barbecue sauce, bread crumbs, eggs, onion, pepper and salt. Mix well. Spray an 8" cast iron skillet with cooking spray. Press the beef mixture into the prepared skillet. Using the barbecue sauce, make "spokes" on the top of the meat. Sprinkle brown sugar over the top of the meat. Bake for 50 minutes or until it is cooked through (160 degrees internal temperature). Serve warm
Read more

Braised Short Ribs

Ingredients 3  pounds  bone-in beef short ribs 2  tablespoons  vegetable or high smoking point oil Salt Freshly ground black pepper 1  large onion, sliced 4  cloves  garlic, minced 3  cups  liquid, such as beer, wine, or low-sodium broth 2 to 4  sprigs  fresh herbs, such as rosemary or thyme Equipment Pastry or basting brush Dutch oven or deep sauté pan with a lid Tongs Instructions Heat the oven and season the meat.  Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper. Brown the short ribs.  Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting th
Read more