Tix Now On Sale for Return of Annie Baker’s Pulitzer Prize Winner The Flick


first_img The Flick View Comments Related Shows Show Closed This production ended its run on Jan. 10, 2016 Tickets are now available for the off-Broadway return of Annie Baker’s 2014 Pulitzer Prize-winning drama, The Flick. Directed once again by Sam Gold, the production will play a limited engagement May 5 through August 30. Opening night is scheduled for May 28 at the Barrow Street Theatre.Set in a rundown movie theater in central Massachusetts, The Flick tells the story of three underpaid employees who mop the floors and attend to one of the last 35 millimeter film projectors in the state. Their battles and heartbreaks, more gripping than the lackluster second-run movies on screen, play out in the empty theater aisles.Alex Hanna, Louisa Krause, Matthew Maher and Aaron Clifton Moten will reprise their performances in the production. The play previously ran at Playwrights Horizons in 2013.last_img read more

Perfect Arrangement Rounds Out New Primary Stages Season


first_img View Comments The New York Premiere of Perfect Arrangement, written by Topher Payne, will play Primary Stages off-Broadway this fall. The comedy joins the previously announced Informed Consent, The Body of an American and Exit Strategy. Performances will begin on a September date to be announced. Michael Barakiva will direct.The play takes place in the midst of the Red Scare, in which the worlds of I Love Lucy and Edward R. Murrow clash as a U.S. State Department worker disrupts the corny and complacent lives of the Martindales and the Baxters. The play received th 2014 American Critics Association Osborn New Play Award.The season begins in August with Deborah Zoe Laufer’s Informed Consent, directed by Liesl Tommy. Jo Bonney will direct Dan O’Brien’s The Body of an American in February 2016, and Ike Holter’s Exit Strategy will begin the following month under the direction of Kip Fagan.last_img read more

This Week’s Picks: Lesli Margherita, Hamilton & more!


first_imgSet Sail with Dames at Sea Begins September 24 at Helen Hayes TheatreWho doesn’t like tap dancing? Who doesn’t like Busby Berkeley-style musicals? Who doesn’t like Lesli Marghertia? If only there were a musical that met all three needs. Well, we have one! Dames at Sea, which opened with Bernadette Peters back in 1968, returns. This time, Eloise Kropp plays the young lady who lands a role in her first Broadway show—only to find the stage is about to be demolished. Click for tickets! See Singing Songwriters and Stars September 21 at 54 BelowAn evening with singer-songwriters conjures images of mugs of herbal tea and talks about life’s grand adventure. Well, not this time. Will Van Dyke and Jeff Talbott, the duo behind Imagine Harry and the upcoming Wintersong will perform highlights from those shows and songs from their upcoming EP A View of the River supported by stars galore—including Annaleigh Ashford and Kate Baldwin! Sit in on The Gin Game Begins September 24 at John Golden TheatreCicely Tyson and James Earl Jones starring in The Gin Game is an idea that makes too much sense. We can only hope that the producers don’t ruin the revival of D.L. Coburn’s Pulitzer Prize-winning gem by inserting a rapping dinosaur or an Elvis impersonator or some other atrocity in the name of creative enhancement. The achingly personal dialogue and powerhouse performances are all you need. Click for tickets! View Comments Take Hamilton with You Available September 25Lin Manuel-Miranda’s Hamilton has transfixed New York audiences—and various celebrities—for months. Now you can take a bit of the show with you as the original Broadway cast recording (executive produced by the Roots’ Ahmir “Questlove” Thompson and Tariq “Black Thought” Trotter) becomes available digitally. The bad news is that one idea-deprived aunt won’t have a CD to buy you for the holidays. We’re sure you’ll come up with other ideas. Lesli Margherita Pope Up the Jam with Gloria, JHud & More September 25 at Madison Square GardenIt’s good to be the Pope. You get your own city, a flock of followers and there’s that whole infallibility thing. Plus, when you tour the U.S., people throw concerts for you. Before Pope Francis’ mass at MSG, there’s a two-hour pre-show featuring prayer and devotional music. And it’s no joke. Scheduled to appear: Norm Lewis, Gloria Estefan, Kelli O’Hara, Harry Connick Jr. and Jennifer Hudson. If you want tickets, head to your local parish. Star Files Hey, you, still bawling that Hedwig and Mamma Mia! are in that big wrap party in the sky. It’s going to be OK. You just need some time to mourn, which ends now. Only a dope would mope. There’s so much great stuff happening this week, including two star-studded concerts and two new plays. Dry your eyes—and get ready for this week’s picks!last_img read more

Congrats to George Takei & Lea Salonga as Allegiance Officially Opens


first_img Allegiance View Comments About the Artist: With a desire to celebrate the magic of live theater and those who create it, and with a deep reverence for such touchstones as the work of Al Hirschfeld and the wall at Sardi’s, Squigs is happy and grateful to be among those carrying on the traditions where theater and caricature meet. He was born and raised in Oregon, lived in Los Angeles for quite a long time and now calls New York City his home. Show Closed This production ended its run on Feb. 14, 2016center_img George Takei, Lea Salonga, Telly Leung and more will pledge their Allegiance as they officially open in the new tuner on November 8. Directed by Stafford Arima, the production, which is based on Takei’s childhood experience in a Japanese-American interment camp, is playing at Broadway’s Longacre Theatre.To celebrate the Great White Way premiere of this tale of family, love and patriotism set during World War II and beyond, Broadway.com resident artist Justin “Squigs” Robertson penned this portrait. In addition to the leading trio, the sketch features Katie Rose Clarke, Michael K. Lee, Christopheren Nomura and Greg Watanabe, along with a few “wishes on the wind.”Oh my! Broadway.com wishes the cast a happy opening! Related Showslast_img read more

Broadway Revival of Cats Begins Previews


first_img‘Cats'(Photo: Alessandro Pinna) Star Files Cats Related Shows View Commentscenter_img Show Closed This production ended its run on Dec. 30, 2017 Jellicle cats come out tonight, Jellicle cats come one, come all! The Broadway revival of Andrew Lloyd Webber’s Cats will begin preview performances at the Neil Simon Theatre on July 14. Directed by Trevor Nunn and choreographed by Hamilton’s Andy Blankenbuehler, based on the original choreography and associate direction by Gillian Lynne, Leona Lewis is set to take on the role of glamour cat Grizabella in the production. Opening night is scheduled for July 31.The cast will also include Broadway.com vlogger Tyler Hanes as Rum Tum Tugger, Ricky Ubeda as Mistoffelees, Quentin Earl Darrington as Old Deuteronomy, Eloise Kropp as Jennyannydots/Gumbie, Giuseppe Bausilio as Carbucketty, Jeremy Davis as Skimbleshanks, Kim Faure as Demeter, Sara Jean Ford as Jellylorum, Lili Froehlich as Electra, Daniel Gaymon as Macavity, Shonica Gooden as Rumpleteazer, Christopher Gurr as Gus/Bustopher Jones, Andy Huntington Jones as Munkustrap, Kolton Krouse as Tumblebrutus, Jess LeProtto as Mungojerrie, Georgina Pazcoguin as Victoria, Emily Pynenburg as Cassandra, Arianna Rosario as Sillabub, Ahmad Simmons as Alonzo, Christine Cornish Smith as Bombalurina, Corey Snide as Coricopat, Emily Tate as Tantomile and Sharrod Williams as Pouncival.Featuring a score by Lloyd Webber and lyrics by T.S. Eliot, Nunn and Richard Stilgoe, Cats follows a clowder of jellicles and each cat’s quest to be selected to ascend to the Heaviside Layer. The show, based on Eliot’s Old Possum’s Book of Practical Cats, ran for 21 years in London and 18 years on Broadway, where it won seven Tony Awards including Best Musical. This production will be the first Main Stem revival.Rounding out the company will be Richard Todd Adams, Aaron Albano, Callan Bergmann, Claire Camp, Francesca Granell, Jessica Hendy, Harris Milgrim, Madison Mitchell, Nathan Patrick Morgan and Megan Ort. Leona Lewislast_img read more

Jeremy Benton Will Return to Cagney Off-Broadway


first_img View Comments After taking a temporary leave of absence, Jeremy Benton will return to the off-Broadway musical Cagney. He steps back into the role of Bob Hope, taking over for Jeffry Denman beginning January 11 at the Westside Theatre.Benton recently concluded his stint in the national tour of White Christmas. His additional credits include 42nd Street on Broadway and Anything Goes on tour.Cagney follows the life of James Cagney (played by Robert Creighton, who also contributed original music with Christopher McGovern) from the streets of New York to his rise from a vaudeville song-and-dance man to one of the brightest stars of Hollywood. The score features the classic George M. Cohan favorites “Give My Regards To Broadway,” “You’re A Grand Old Flag” and “Yankee Doodle Dandy.”In addition to Creighton, the current cast includes Danette Holden, Josh Walden, Ellen Zolezzi and Bruce Sabath. Robert Creighton and Jeremy Benton in ‘Cagney'(Photo: Carol Rosegg) Cagneycenter_img Related Shows Show Closed This production ended its run on May 28, 2017last_img read more

Buy Seasoned Firewood


first_imgNothing can make firewood sales go up quite like temperatures goingdown. But University of Georgia scientistssay buying firewood to burn right away can lead to problems if you don’tget seasoned wood.It isn’t always easy to tell if firewood is dry enough to burn well,said Julian Beckwith,an Extension Service wood productsspecialist with the D.B. Warnell Schoolof Forest Resources at UGA.The best indicator, he said, is weight.”When firewood is cut, it holds a lot of water — up to 50 percent ofits weight,” he said. “In fact, one fresh-cut cord of oak firewood cancontain nearly enough water to fill six 55-gallon drums.”In a wood-burning stove or fireplace, that wood has to dry out beforeit will burn, he said. And boiling off the water steals a lot of heat awayfrom the house.”The critical word when buying firewood is ‘seasoned,'” Beckwith said.”Seasoned means the wood has been dried to a level that will allow it toburn easily, and to give up a high proportion of its heat value.”Because of the water in it, unseasoned wood is heavier than dry wood.If you don’t know whether your firewood is seasoned, Beckwith suggestscomparing its weight to seasoned wood of the same type. Use a bathroomscale to weigh a fixed volume, such as a cardboard boxful, of each.There are other signs of wet, fresh-cut wood.”Split a fireplace log and look at the split surfaces,” Beckwith said.”Recently cut wood will have a darker, wet-looking center with lighter,drier-looking wood near the edges or ends that have been exposed sincecutting.”Wet wood will be easier to split than dry wood, too. And when firewoodis very fresh, he said, the bark will be tightly attached. Bark on verydry logs usually can be pulled off easily.Pound for pound, all seasoned firewood produces about the same heat,Beckwith said, although pine may yield slightly more heat per pound becauseof natural resins in the wood.But woods vary greatly in density. Oak and hickory logs weigh more thansweet gum or pine logs of the same size. So it takes more pine or sweetgum logs to produce the same heat as oak or hickory.Beckwith said the gum-like resins in pine wood lead people to thinkpine produces more residue or buildup, called creosote, than hardwood.But it doesn’t. Burning any seasoned wood in full, hot fires will avoidcreosote buildup.”Creosote buildup on fireplace or wood-heater walls, chimneys and fluepipes,” he said, “seems more a result of burning wood at relatively lowtemperatures.”When wood is heated, he said, some of its chemical ingredients are firstchanged to gases and then ignited if the fire is hot enough. At temperaturestoo low for them to burn, though, they become part of the smoke.”If these gases contact a cool-enough surface, they condense back toa liquid or solid there,” he said. “Over time, they form a thick layerof creosote that a hot fire can ignite, causing a dangerous chimney fire.”Filling a wood stove at night and closing the damper to reduce airflowcan keep a fire burning slowly until morning. But it can also help creosoteto form. So can building little fires just to “knock the chill off.””Burning wood that hasn’t been seasoned long enough favors creosotebuildup, too,” Beckwith said, “because evaporating water cools the burningprocess.”last_img read more

2003 review


first_imgAnother year comes to an end. Want to look back on what happened? From news to use about Georgia Family, Agricultural, Consumer and Environmental Sciences, here are2003’s biggest stories related to agriculture, business, environment, food & health, technology and weather, sorted by date andlinked to the story in our archive. AgricultureBusiness EnvironmentFood & HealthTechnologyWeatherlast_img

Planning for emergencies


first_imgPreparing GeorgiaAs officials in Mississippi and Louisiana now know firsthand, anaction plan is needed to make sure food is available during adisaster.”We typically have about a seven-day food supply in our grocerystores,” said Wade Hutcheson, a UGA Extension agent in SpaldingCounty. “That’s not including the items that are supplied dailylike milk and bread. When there’s snow or a hurricane headed ourway, those items just fly off the shelves.”Hutcheson said the main goals of the agrosecurity trainings areto educate responders on possible threats and to encouragecommunities to prepare disaster plans.”Georgia’s farmers and farm workers must be aware of the damageforeign plant diseases and pests can do to their crops,” he said.”A safe, secure and inexpensive food supply is the foundation ofour society. An increased awareness of crop biosecurity couldkeep Georgia’s food secure in the short and long term.” Ag – big contributor to state’s economyIn Georgia alone, two-thirds of the state’s counties reportagriculture as the largest or second largest sector of theeconomy, Lynch said.Threats to food production can come from terrorists, naturaldisasters and accidental and intentional diseases, Lynch saidduring a recent training for 60 emergency workers from fivemiddle Georgia counties.Trainings like this are being taught statewide by experts fromthe Georgia Department of Agriculture and UGA College ofAgricultural and Environmental Sciences. More than 3,000emergency first responders should be trained by the year’s end.”Ag workers and traditional responders need to be ready torapidly and effectively resolve an emergency situation beforecatastrophic consequences occur,” Lynch said.In addition to the loss of crops and herds, an agriculturaldisaster can also affect a producer’s mental state. Emergencypersonnel must also be prepared to deal with these issues aswell, she said. In agricultural emergencies, improper disposal of diseased animalcarcasses can have environmental and economic consequences, Lynchsaid. If a poultry disease strikes in Georgia, the entire nationwould be affected. By Sharon OmahenUniversity of GeorgiaAlong the Gulf Coast, the nation has seen firsthand how a naturaldisaster can quickly destroy food supplies. In Georgia, farm anduniversity experts are teaching emergency workers and people inagriculture how to identify and handle threats to the foodproduction.”Our food supply … needs to be protected,” said Dana Lynch, aUniversity of Georgia Cooperative Extension nutrition specialist.”Our nation is the largest exporter of food products. And about17 percent of all the jobs in the U.S. are linked to the foodindustry.”center_img Plants, animals must be protected”Georgia produces 24.6 million pounds of chicken meat in oneday,” said John Pope, UGA Extension agent for Monroe County. “Ifdiseases like avian influenza and Exotic Newcastle strike thepoultry industry, they would have a serious negative impact.”Plant diseases are a threat, too. UGA plant pathologist MilaPearce says most people don’t realize that ornamental plantdiseases can also affect production.”You may say, ‘Who cares about what’s killing Ms. Johnson’sgeraniums?’ ” Pearce said. “Geraniums and potatoes are from thesame family, and you probably do care about french fries andmashed potatoes.”Pesticide costs and yield losses from plant diseases cost theU.S. $20 billion a year, Pearce said.”We fight a constant battle against diseases every day,” shesaid. “Never mind what some terrorist has up his sleeve.”Pearce does have good news. Intentional introduction of a plantdisease is a “very, very difficult” task.”Introducing a plant disease into our food production would notbe a very good tactic for a terrorist,” she said. “It’s virtuallyimpossible to do. Spreading disease is an abominable task. It’svery hard for even us to do in our research labs.”last_img read more

Short courses


first_imgBy Stephanie SchupskaUniversity of GeorgiaUniversity of Georgia food scientists will share their knowledge with food industry representatives during two upcoming short courses set for July.The first course, In-Plant Control of Microbial Contamination for Ready-to-Eat Foods, will be held July 12-13. The second course, Meat and Poultry Marination, is set for July 18-20. Both courses will be presented by the UGA College of Agricultural and Environmental Sciences and will be held on the main UGA campus in Athens, Ga. During the microbial contamination course, UGA food scientists will show how to use microbial test results to anticipate potential plant problems. Industry specific examples will be used to demonstrate how plants can save money and increase profits through plotting and analyzing statistical data.The class is designed for ready-to-eat food industry personnel and will feature UGA faculty, Arthur Liang of the Centers for Disease Control and Prevention’s food safety office and Jeff Kornacki of Kornacki Food Safety Associates.The marination short course will cover such topics as functional ingredients and delivery systems, browning agents and smoke flavors, coating systems, packaging and herbs and spices for flavor and visual effects. The course is designed for plant managers, supervisors and operations managers, as well as those who work with new product development, food safety and quality assurance.Participants will also learn through hands-on laboratory lessons and pilot plant activities.Lead instructors for this course will be UGA College of Agricultural and Environmental Sciences food scientists Romeo Toledo, Estes Reynolds, Rakesh Singh, William Hurst and James Daniels. The registration deadline is July 3 for the microbial course and July 7 for the marination course. For more information or to register, call Marian Wendinger at (706) 542-2574, e-mail her at marianw@uga.edu or visit the registration Web site at www.EFSonline.uga.edu. (Stephanie Schupska is a news editor with the University ofGeorgia College of Agricultural and Environmental Sciences.)last_img read more