Most dancers’ meals are filled with healthy food choices. But splurges are also part of a well-balanced diet—and life.
Broadway performer and member of physical comedy troupe Parallel Exit
Typical meals: Eggs and yogurt in the morning; a salad or sandwich for lunch; chicken, veggies and couscous for dinner.
Splurges: Pad Thai or Domino’s pizza with pepperoni and banana peppers.
Tips: “Before I eat, I ask, ‘Do I really want or need this, or would I be full with some chicken and veggies?’ Or, ‘How will I feel onstage after I eat a pizza the night before?’ I try to realize when I’m thirsty versus hungry, which happens a lot! But you must reward yourself sometimes.”
Dancer with Alvin Ailey American Dance Theater
Typical meals: Boiled eggs and green juice or lemon juice with cayenne for breakfast; a bento box with teriyaki salad during the workday; and pasta and seafood (or steak, if she’s been dancing hard) for dinner.
Splurges: Pie. “I usually buy them at Magnolia Bakery. I also love Girl Scout Cookies!”
Tips: “When I’m fatigued, I’ll add carrots, nuts and cranberries for energy and drink more water. And whenever I feel the need to comfort or to treat myself, I do. And that’s healthy.”
Typical meals: Homemade green juices with kale, spinach, romaine, apple and cucumber. Chicken and veggies for lunch and dinner.
Splurges: “When I’m dancing a lot, I eat a lot of Domino’s pizza with pepperoni and pineapple—plus ranch for dipping! I try to keep it to once a week. Dove chocolate squares are also special—my mom had them at home when I was growing up, and now she sends them to me when I’m on tour.”
Tips: Winslow focuses on separating hunger from boredom. “If it’s been a hard day, I’ll eat healthy, but also get Lucky Charms or enjoy a couple of Oreos.”
Sarah Ricard Orza
Soloist with Pacific Northwest Ballet
Typical meals: Eggs, oatmeal or a bagel with cream cheese for breakfast; sandwich and fruit for lunch, with nuts and pretzels to snack on; organic vegetables and a Cuban pork roast for dinner.
Splurges: “I love to bake with my daughter, and we often make lemon bread or chocolate cake. I also love strawberry balsamic gelato or great coffee, like brewed espresso from Stumptown or Caffè Fiore in Seattle.”
Tips: Orza tries to only eat what she prepares at home. “It’s about a healthy and happy life. Splurging is a part of that. We have so much stress from our work, so when I want something, I’ll enjoy myself.”
Dancer with Alonzo King LINES Ballet
Typical meals: A substantial breakfast, like brown rice and kale; light lunch; and tropical fruit like oranges, bananas or mangoes for snacks. Dinner is a big meal of fish, veggies and some kind of grain, like couscous.
Splurges: Peanut butter. “My friends laugh because I put it on everything. My favorite is Peter Pan, from my childhood!”
Tips: “Cravings are a way of your body communicating: Honor that. And remember, everyone is different. Don’t let what other people look like or what they eat make you judge what works for you.”
Just four years ago, the University of Southern California's Glorya Kaufman School of Dance welcomed its first class of BFA students. The program—which boasts world-class faculty and a revolutionary approach to training focused on collaboration and hybridity—immediately established itself as one of the country's most prestigious and most innovative.
Now, the first graduating class is entering the dance field. Here, six of the 33 graduates share what they're doing post-grad, what made their experience at USC Kaufman so meaningful and how it prepared them for their next steps:
Every dancer knows there's as much magic taking place backstage as there is in what the audience sees onstage. Behind the scenes, it takes a village, says American Ballet Theatre's wig and makeup supervisor, Rena Most. With wig and makeup preparations happening in a studio of their own as the dancers rehearse, Most and her team work to make sure not a single detail is lost.
Dance Magazine recently spoke to Most to find out what actually goes into the hair and makeup looks audiences see on the ABT stage.
On a sunny July weekend, hundreds of Seattle-area dance fans converged on tiny Vashon Island, a bucolic enclave in Puget Sound about 20 miles from the city. They made the ferry trek to attend the debut performance of the fledgling Seattle Dance Collective.
SDC is not a run-of-the-mill contemporary dance company; it's the brainchild of two of Pacific Northwest Ballet's most respected principal dancers: James Yoichi Moore and Noelani Pantastico. The duo wanted to create a nimble organization to feature dancers and choreographers they felt needed more exposure in the Pacific Northwest.