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February 7th, 2009

  1. Pi-Leau: The Video Preview

    February 7, 2009 by Gail

    I went to Nathan Phillips Square tonight to check out a street theatre performance called “Pi-Leau” by the Dutch troupe Close Act as part of the annual WinterCity Festival. I took photos most of the time and pulled out my video digicam for a few clips until the batteries shut down. Flickr only shows 90 seconds of video at a time, so here’s my 90-second preview of the show until I get through the batch of photos:

    Here’s a synopsis from the city’s WinterCity website:

    Dutch street theatre troupe, Close-Act, transforms Nathan Phillips Square into a mythical under-water world that floats high above the audience. Themes of global warming and environmental struggles are evident, but at its heart this spectacular open-air production of Pi-Leau is a story of forbidden love that combines theatre, music, fire, dance and incredible props.

    Dazzling mermaids frolic and swim, unaware of the imminent danger of melting ice caps, rising sea levels, and the flooding of all land. Hearty fishermen struggle to survive on the sea and often resort to hostile acts. The story’s hero, the last of the peaceful fishermen, discovers the mermaid’s secret world and falls in love with the beautiful Sirene. He must decide whether to stay close to his new love, or return to the surface in order to save Sirene and the sea, never to see the mermaids again.

    Formed in 1991, Close-Act is well known for their large-scale street theatre spectacles where the audience becomes part of the performance. This extraordinary show includes the talents of more than 30 actors, musicians, dancers and technicians, and has toured in Italy, the Netherlands, Germany and Spain.

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  2. Friday Night Persian Food: Tempus

    February 7, 2009 by Gail

    lamb shank

    2009 Friday Night Dinner Venue #5: Darvish Restaurant Tempus (a long name for a small place)

    I had a craving for Persian food, so I convinced the Friday night diners to take a small departure from their usual fare to try something new. Persian cuisine is very easy on the North American palate, relying on fragrant herbs and fruits such as saffron and pomegranates for flavour rather than spices, which require hardier constitutions. I’ve introduced many cuisine-conservative people to Persian food because it’s “exotic” yet mild, and I have yet to encounter anyone who’s come away disliking it.

    Come to think about it, my introduction to Persian food wasn’t from restaurants, it was from my best friend’s Iranian (ex-)boyfriend’s cooking. He turned out to be a complete jerk of a boyfriend, but he was a smashing cook. When they were living together in Edinburgh we always wanted him to make traditional Persian food and he’d usually put together a big dinner for four of us once a week. This was in 1993 and even today, 16 years later (!) I can still remember how it tasted. It was a weekly ritual for about a year.

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