Is There a Veggie Crisis in the U.S.?
Bill T. Jones/Arnie Zane Dance Company member Shayla-Vie Jenkins gets creative in the kitchen with veggies. Photo by Kyle Froman for Dance Magazine.
Eating a balanced diet is key to getting the nutrients you need to fuel your dancing body. But here's something you may not have considered: Is there enough healthy food to go around? The U.S. Department of Agriculture recommends that we eat 2.5 to 3 cups of vegetables daily, but according to research released by the group last week, there's only 1.7 cups per person available.
And as of 2013, nearly half of what's available is potatoes and tomatoes, and lettuce takes third place. Man—and when I say "man" I mean "dancer"—cannot subsist on potatoes, tomatoes and lettuce alone. Aside from scouting your regular grocery's produce section, what can you do to make sure you're getting the variety you need?
- Head to your local farmers' market and stock up. Depending on where you live, many seasonal markets are open into October and November. Buy large amounts of produce, eat what you need and freeze the rest. Blanching—boiling and then submerging vegetables in an ice water bath—before freezing them will help lock in the freshness and nutrients for later. I promise you, it only takes a few minutes. And farmers' markets typically offer the most in-season veggies!
- Gather a group of friends and go pumpkin picking. Yes, it's nostalgic (I shamelessly go every year), but pumpkins are packed with goodness, like vitamin A, which helps with eye health; a high ratio of fiber to calories per cup, to keep you feeling full; and more potassium in one cup than a banana.
- Grow your own veggies. City dwellers, you don't need to have a green thumb or a backyard to dabble in gardening. Windowsill and fire-escape plots count, too, and are particularly good for beans, carrots, tomatoes, cucumbers and scallions.
- And if the kid inside of you still hates broccoli or isn't keen on certain veggies, kick things up a notch and add spices to create more flavor. Experiment with roasting, grilling and steaming for slight differences in taste, too.
On August 19, 1929, shockwaves were felt throughout the dance world as news spread that impresario Sergei Diaghilev had died. The founder of the Ballets Russes rewrote the course of ballet history as the company toured Europe and the U.S., championing collaborations with modernist composers, artists and designers such as Igor Stravinsky, Pablo Picasso and Coco Chanel. The company launched the careers of its five principal choreographers: Michel Fokine, Vaslav Nijinsky, Léonide Massine, Bronislava Nijinska and George Balanchine.
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:
Yes, we realize it's only August. But we can't help but to already be musing about all the incredible dance happenings of 2019.
We're getting ready for our annual Readers' Choice feature, and we want to hear from you about the shows you can't stop thinking about, the dance videos that blew your mind and the artists you discovered this year who everyone should know about.
Chiara Valle is just one of many dancers heading back to the studio this fall as companies ramp up for the season. But her journey back has been far more difficult than most.
Valle has been a trainee at The Washington Ballet since 2016, starting at the same time as artistic director Julie Kent. But only a few months into her first season there, she started experiencing excruciating pain high up in her femur. "It felt like someone was stabbing me 24/7," she says. Sometimes at night, the pain got so bad that her roommates would bring her dinner to the bathtub.