I have worked with Transcend Dance Company on a few occasions. I am currently in a research and development process with the company for a new work to be premiered in 2020. They are a contemporary dance company based in Hebden Bridge and they offer fantastic classes. You can find/contact them through the following links:
Hello all! I have some slots available for private tuition in ballet, contemporary and lyrical styles. I am based in Huddersfield, West Yorkshire but I have my own transport so can come to you easily. I have good connections to studios in Huddersfield and Brighouse but I am also happy to do home visits (if you have enough space of course!)
There is no limit on age or ability, you just need to have a passion for dance! Please call/text 07504633211 or E-Mail email@example.com with any enquiries you may have. X
“Weaving the Future is a stunning new exhibition commissioned by the 2019 Saltaire Festival. It combines photography, film and performance to explore how the innovative spirit that once powered the textile industry is alive and well, as textile technologies are transformed for the 21st century. It will be staged at the iconic Salts Mill as the flagship arts event of the annual festival, now in its 17th year.”
A Short Journey Into Folded Space Link to the full piece: https://www.youtube.com/watch?v=QQoJc3x6oRI The Team: Concept, Direction & Production: Studio Biscoe Choreographer & Co-Producer: Jana Bitterova Co-Producer: Benjamin Goodway Original Music Composition: Anthony Fiumara Dancers: Maitane Sarralde Ussia, Bruno Ramri, Laia Mora, Erica Mulkern, Paula Carmona Jimenez and Margherita Bergamo Visual Art, Scenography & Technology: Studio Biscoe Lighting: Matthew Tyler Barcelona Network Support: Maria Isabel Gandia Carriedo Barcelona Audio Visual Support: Pedro Lorente Adamuz, Fco Javier Iglesias and Gracia Alicia de Manuel Lozano. Birmingham Network Support: Anthony Ryan Birmingham Audio Visual Support: ICC Recording Musicians: AMPA Saxophone Ensemble Conductor: Andreas van Zoelen Supported by: Jisc; Consorci de Serveis Universitaris de Catalunya (CSUC); Barcelona Musuem of Contemporary Art (MACBA); Fundación Epica, Badalona; Academy of Music and Performing Arts (AMPA), Tilburg; Associação Desportiva e Cultural da Raposeira.
So excited to say that my solo ‘Les Noces’ inspired by Preljocaj will be revived and performed at Transcend Collective Platform on Saturday 19th October in Hebden Bridge. This solo will always have a special place in my heart and the issues of forced underage marriages is an issue I will passionately fight against for the rest of my life. ALSO this is my first time EVER performing as a solo artist not under a company name or choreographer. I am sure I will learn a lot from this experience.
I am honoured to be performing in tribute shows to the Olympic Champion and skating legend John Curry.
“The Creative Spirit of John Curry”. Booking information:
for Billingham shows 16/17th August:
01642 551381 (Forum Ice Arena), 01642 553220 (Festival Office) http://www.billinghamfestival.co.uk/store (book online)
For Sheffield Ice Show on Tuesday, 20th August at 7.30 pm
Box office tel no. 0114 223 3777
Delighted to announce that I have received funding to create ‘Swan Lake’ the Equine Ballet! This will be performed at Liverpool International Horse Show 2020 every night between 28th-31st December. Thank you to the team at LIHS for this opportunity and to Theraplate UK for introducing me to the wonderful world of horses and for allowing me to be a part of your athlete family.
This piece will be a trio between myself and a beautiful dressage horse and rider. The rider and horse will be the White Swan, the graceful Odette and I will portray the Black Swan, the evil Odile.
I have written the recipe out for you to quick scan, there is a lot of information about chia seeds in the website link so I do recommend reading it as well.
How To Make Easy Chia Jam
Makes 1 1/2 to 2 cups
What You Need
2 cups chopped fruit
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons honey, agave, maple syrup, or sugar, to taste
2 tablespoons chia seeds, plus more if needed
Measuring cups and spoons
Potato masher, optional
Glass jars or other storage containers, for the finished jam
Prepare the fruit as needed: Remove stems, pits, seeds, and skin, as needed. Chop large fruits into small pieces. Berries can be left whole.
Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.
Stir in the chia seeds.
Let stand 5 minutes, until thickened: This won’t quite reach the firm consistency of regular jam, but it will noticeably thicken. If you’d like a thicker consistency, especially with very juicy fruits, stir in more chia seeds 1 teaspoon at a time.
Transfer to a jar or other storage container: Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.
No-cook chia jam: Mash the fruit with a fork until pulpy and juicy, then stir in the rest of the ingredients. You can also combine all the ingredients in a blender, or use an immersion blender, and blend until the jam is completely smooth. Uncooked chia jam tends to be a bit looser and more sauce-like than the stovetop version; add extra chia seeds if you’d like a thicker consistency.
Getting rid of visible chia seeds: If you’d prefer not to have visible chia seeds in your finished jam, puree the jam in a blender or with an immersion blender. If you’d like to keep a somewhat chunky texture, blend just a portion of the jam with the chia seeds, then stir it back in with the rest of the jam.
On Saturday morning I made this recipe by Jamie Oliver and I thought that I needed to share it with you all! I could not find a website link so I have typed it out and the book it is from is called ‘Everyday Superfood’
They are yummy and make breakfast even more interesting!
320g blueberries or raspberries
1 ripe banana
170ml semi-skimmed milk
1 large egg
250g wholemeal self-raising flour
4 tablespoons natural yoghurt
30g mixed unsalted chopped nuts, such as walnuts, pecans and hazelnuts
Blitz half the berries, the peeled banana, milk, egg and flour in a blender to make a smoothie pancake batter. Tip into a bowl and fold in the remaining berries. Place a large non-stick frying pan on a medium-high heat. Once hot, put your batter into the pan to make large pancakes or little ones, whichever you fancy. Either way cook for a couple of minutes on each side, or until crisp or golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super-crispy. Serve as and when they’re ready, while you get on with more.
To serve, I like to slice my pancakes in half so you can see all that lovely fruit. Top with a dollop of yoghurt, a sprinkling of cinnamon and scattering of toasted nuts, then finish with a little drizzle of honey.
Side note: once you’ve made the pancake batter, you can cook it right away or pop it into the fridge to keep for up to 3 days, to use each morning. Takes 20 minutes to cook.