Should You Be Eating…Insects?!
Warning to anyone squeamish: Bugs are about to become the next health craze. In 2013, the U.N. recommended edible insects as an eco-friendly way to provide enough protein to an ever-growing population. Now, nutrition experts have gotten on board for the critters’ many health benefits: Because they’re eaten whole with their exoskeleton and internal organs, insects contain all nine essential amino acids, plus omega-3 fatty acids, calcium, insoluble fiber and B vitamins.
Before you cringe, know that there may already be several bugs in the processed meals and snacks we eat. Many companies have long used insects for purposes like dyeing foods and coating candy. And the U.S. Food and Drug Administration allows packaged food to contain certain amounts of “accidental insect fragments”—up to 90 fragments per 100 grams of chocolate, for example—because these bits and pieces are essentially harmless.
Today, aside from the occasional grasshopper taco, entrepreneurs are mostly grinding up farm-raised insects (typically crickets, which have a nutty, toasted flavor) into a flour that can be used in baked goods and protein bars. Want to try a taste? Check out products like Exo’s cricket-flour protein bars or the cookies from Bitty Foods.
Power Through Cramps
Menstrual cramps are never a welcome visitor, but on a performance or audition day, they can be especially distressing. To help them pass more quickly, increase your core temperature with an easy warm-up, like a few yoga moves or a gentle jog. The heat will speed the breakdown of the inflammatory compounds that make your uterine muscles contract, shortening the amount of time you’re in pain.
It's not often that a dance video provokes bona fide cackling in our office, but this new episode of BroadwayWorld TV's improv-based series "Turning the Tables" is just too real. For this episode, seven Broadway pros were invited to a mock dance call. With series regulars Ellyn Marie Marsh, Andrew Briedis, Andrew Chappelle and Julia Mattison running the "audition," disaster and hilarity (mostly hilarity) ensue.
First of all, it's amazing to see Broadway dancers like Neil Haskell, Eloise Kropp and Samantha Sturm try to keep straight faces with the amount of deadpan shenanigans happening at the front of the room. And if you've ever been to a Broadway dance call, you're going to be struck by just how on point the jokes are. Plus, it's just really, really funny.
Watch now. Thank us later.
"I don't cook for just one or two people," says James Whiteside, stirring a pot on his stove. "My mom taught me to cook and she had five kids. So when I do cook, I go in!"
Aside from breakfast (usually bacon, egg and cheese on an English muffin), the American Ballet Theatre principal rarely cooks for himself during ABT's seasons. He prefers to "forage" for his lunch and go out or order in for dinner, saving the real cooking for when he has friends or colleagues to feed. "I like to have a lot of people tell me my food is delicious," he quips.
We're not sure what we did to deserve the livestream generosity the dance world is giving us these days, but this weekend, it's getting even better.
PC Joe Toreno
L.A. Dance Project, Benjamin Milliepied's trendsetting contemporary troupe, has been in residence at The Chinati Foundation for the past few days. This weekend, they're showing us what they've come up with—for three days straight.
To create great work, choreographers need the freedom to tackle difficult subjects and push physical limits. But when your instruments are human beings, is there a limit to how far you should go? Five choreographers open up about where they draw the line.
Restaurants have always been a great source of survival gigs for dancers. But today's top chefs aren't just looking for waiters to carry dishes to the table. They're hiring choreographers to give the staff dance-like skills and compose a sort of choreography for the dining room.
Leslie Scott, artistic director of dance theater company BODYART, is one of those choreographers. After working in more typical food industry jobs for 10 years, she's been tapped by top restaurants in both New York City and Los Angeles to lead workshops that finesse servers' non-verbal communication and navigation of tight spaces.
Back in 2002, dancer and choreographer Jonah Bokaer founded an art space in Brooklyn called Chez Bushwick. As Manhattan and Brooklyn were quickly becoming unaffordable, and many studio spaces were closing, Bokaer seized upon "creative placemaking"—the idea that the arts can play an integral role in community-building—before it became a buzzword. "We have been sustaining and maintaining one of the most affordable dance studios in New York State since the very beginning of my career," he says.
Fifteen years later, the challenges for choreographers in expensive urban centers continue unabated, and Bokaer has found his original mission magnified. While Chez Bushwick remains a haven for the next generation, there is also a growing number of young dancemakers who have been inspired to create their own residencies, communities and, ultimately, opportunities.