Organizing a High School Musical
by Gary Ewer
So you're school has decided to do a musical. Musicals can be
very exciting and rewarding experiences for both staff and
student alike. It's a great way to teach the arts to students,
and to bring together visual arts, music, drama and dance in a
unique way.
The success of a high school musical will depend mainly on your
good planning of the event. You need to start early. The
following is a musical timeline for putting a typical high
school musical together:
(Months/Weeks/Days Before Show):
12 Months: -Create production team (producer, stage manager
musical director) -Contact rental company. -Estimate of price.
-Hire a director; negotiate price. -Meet with school admin.
-Obtain performance venue.
6 Months: -Production meeting - Chose the show. -Contact rental
company, obtain rights. -Arrange to obtain piano/vocal score
right away. -Reserve performance venue.
5 Months: -Announce auditions. -Hire rehearsal pianist for
auditions and rehearsals. -Choose audition music and make
available.
4 and a Half Months: -Hold auditions/call-backs. -Choose main
characters. -Post cast list. -Advertise within school for
backstage crew (building sets, paining scenery, assembling
props).
4 Months: -Read through script with entire cast. -Props crew:
Begin constructing sets. -Begin onstage and music (singing)
rehearsals.
3 Months: -Form the following committees: Constume/Make up,
Publicity/Ticket sales, Lighting/Sound. -Contact extra musicians
for pit.
9 Weeks: -Hold pit orchestra auditions.
8 Weeks: -Begin advertising campaign. -Cast should now have
costumes. -Post pit orchestra member list.
7 Weeks: -Begin pit rehearsals -Optional production meeting
(communication between production team and all committees)
4 Weeks: -Production meeting - Plan final week of rehearsals,
stage use by various teams. -Acquire necessary permission to
excuse students from class for any schedule conflicts. -Invite
area schools to preview show.
2 Weeks: -Rehearsal with pit and cast (Sing through). -Pit
rehearsal(s) of dance music with dancers. -Run-thru of show with
onstage cast/ piano.
1 Week: -Props and scenery complete and ready for use. -Run of
scene changes with stage crew. -Complete run of show with pit
orchestra and cast.
5 Days: -Final pit rehearsal to iron out problem spots.
-Cue-to-cue: work out lighting cues.
4 Days: -Technical run of show with sound, all props, light
cues, scene changes.
3 Days: -Complete run of show with orchestra. Give notes after
run.
2 Days (or day before show): -DRESS REHEARSAL
(Give one day before public run as a day off, to rest the cast.)
General Advice for Doing Good School Musicals:
Administrative: 1) Delegate! Don't try to be the onstage
director, musical director, producer, chief bottle-washer, etc.
Find as many different people within your school as possible to
fill these roles. The people you will need, at a minimum:
Director Music Director Producer Stage Manager Props & Scenery
Coordinator Choreographer Lighting & Sound Director Costume
Coordinator Publicity Coordinator
2) Know your venue. Do not plan a musical without knowing where
you will be performing it.
3) Auditions: -Be good to your students when they come in for
their audition. Remember that many students are doing the first
audition of their lives, and are probably terrified. Set them at
ease - be lighthearted and friendly, not austere and demanding.
-Encourage students to sing out with a full voice at the
audition.
-Congratulate them after auditioning, and always find something
positive to say to them about how they performed.
4) Onstage: -Begin rehearsing chorus early in the process.
There is a need to get the main characters' part of the show
worked out early of course, but you will benefit from the
excitement generated by rehearsing chorus early. Chorus numbers
tend to be energetic and exciting, and much momentum can be lost
by ignoring chorus at the beginning of the rehearsal run. Chorus
members are very important. They are your "townspeople", your
various unnamed characters that give vital atmosphere to a show.
Tell chorus members to invent a character name, and to develop a
short one or two-paragraph biography. This will help to
eliminate that "onstage furniture" look that so many high school
students have.
-All singers should sing in their character's voice. If the
character speaks with a southern drawl, he/she should sing with
a southern drawl.
-Chorus should sing with eyebrows raised and backs straight.
-A musical theatre voice is a big voice with distinctive
character, not a choir voice. Invite a singing professional to a
rehearsal to teach young singers how to safely project their
voice.
5) Miscellaneous Onstage/backstage -Teach students to never
touch props or scenery unless specifically instructed to do so.
This applies even to props that are used by that character.
Unless it is show time or rehearsal time, props should be placed
and moved only by backstage crew.
-Onstage characters must be taught to be mindful and respectful
of backstage crew. Backstage crew have an important job to do
during runs of a show. The precise timing of scene changes
requires actors to stay out of the way.
-Actors must never appear in house in costume or make-up.
During the show's intermission, no actors should be meeting
public, family or friends.
-Backstage during a show must be very quiet. Actors waiting in
wings to make an entrance must stay well off to the side to
prevent being seen until entering the stage.
-Be sure to tell students to thank any professionals you have
invited to perform in your pit orchestra, or who are involved in
other aspects of the show. Point out to the students how lucky
they are to have people donating their time and efforts to their
show.
A musical will provide lifelong memories for you and your
students. And it will provide a unique opportunity to bring
together various aspects of the fine arts in your school. You
will also find that musicals will engage people in an artistic
endeavor who might not normally involve themselves in the arts.
Enjoy the experience! -Gary Ewer The Essential Secrets
of Songwriting, Gary Ewer's Easy Music
Theory
__________________
Sunday, June 20, 2010
Quick Organizing Tips From Assistance For You
Quick Organizing Tips From Assistance For You
by Yvonne Thompson
by Yvonne Thompson
Keeping on task and getting organized starts with a basic plan that can be implemented into everyone's daily life. Just by following these simple steps you can be on your way to a more productive and friendly work environment. Below are some quick tips to get you started on the right track towards self improvement and a better work style.
Organize Your Office
Keep all frequently used items within arms reach. Make your workspace work for you. You shouldn’t have to work for space. Create a simple, yet friendly, filing system (tickler) that you will use everyday. File continuously. Don’t stockpile stack of paper. always put things back where you intend on storing them for easy retrieval in the future.
Plan Your Day Everyday
Plan your tomorrow today and always stick to the plan. Keep a calendar or daily planner so you can pre-plan meetings, tasks and appointments. Use your calendar or daily planner to check off each task as they accomplished. Schedule blocks of time for specific tasks. Plan a “clean-up” day at least once a month.
Don’t Procrastinate
Always address any task that can be done immediately first.
Follow-up on tasks as needed on the day you specified.
Get ahead of tasks when time permits and reward yourself for your diligence.
Reduce Paper
Keep a trash container handy. Throw away envelopes and junk mail immediately. Limit unnecessary subscriptions. Remove your name from mailing lists* Use e-mail and online resources as much as possible. Print only when needed. Incorporate the three "R" rule: Reduce, Recycle, Reuse when possible.
Get Support
Don’t be afraid to ask for assistance. We all can use some help at times. Incorporate family and friends into your daily tasks. Utilize experienced outside support services such as Virtual Assistants. If you need help with business tasks, events, mailers or seasonal tasks, Virtual Assistants can lend a helping hand.
*Assistance For You Quick Tip*
Did you know you that you can get your personal contact information removed from marketing lists through the Direct Marketing Association and by contacting each credit-reporting bureau in writing.
© Yvonne Thompson, Assistance For You All rights reserved. Permission is granted to use this article, as long as the entire article is posted and the "About the Author" section, including all links, remain intact and an email is sent advising me of it’s use.
About The Author
Yvonne Thompson owns and operates Assistance For You, a Virtual Assistant Support Service which specializes in assisting small businesses and individuals in becoming more efficient throught diverse administrative support. For more information visit Assistance-For-You.com
“Too Much Stuff” Syndrome Or How Decorating And Organizing Can Help Your Sanity
“Too Much Stuff” Syndrome or How Decorating and Organizing Can Help Your Sanity
by Lisa DeClue
by Lisa DeClue
This area of home life is different from others in that it involves all the senses and to that degree it is successful, engendering varying emotions. Decorating isn't really a hobby, nor is it merely an activity; it's a driving force of many people to live in comfortable and pleasing surroundings while they regenerate from a stressful world.
Yet, decorating by itself is not nearly as completely satisfying as having an organized home that is rich in beautiful detail. Decorating and organizing go hand-in-hand, like a one-two punch of home completion.
In an effort to motivate you to action, use these suggestions to help you on your way to an organized home this spring and summer.
Paper Clutter
1. If you’re like my dear Mother and you still have newspapers from 1978 because you haven’t read them all: Don’t walk, RUN to the sanitation department and rent an industrial sized dumpster to leave in your driveway for a week.
2. I’m giving you permission to touch your incoming mail and papers more than once – only if the second “touching” is on the way to the dumpster.
3. You know that pile of “things to file” that keeps growing? Guess what – dump that too. You can always print off another copy or send away for the info. over the Internet. (This, coming from the daughter of a paper monster…)
Clothing
Twice a year, my mom would make me try on clothes for the upcoming season. She would invariably choose cold mornings to try on summer things and the hottest day on record to slip into woolens and flannels… (If your kids give you flack for trying on clothes in the comfort of air conditioning, you may use this as your own example.) If you haven’t worn something in the time it took you to have your second child, it’s probably not worth hanging on to (unless, of course, the dumpster is full).
Use a great tip I just discovered: Pick three nights a week to try on 5 items in your closet, then go to your dressers and do the same thing. At this rate, the average American woman should be able to go through all her clothes in about 3 years, 9 months and 14 days. No need to worry, it’ll be a different season then!
Kids’ Toys
1. You could try to “limit” the number of toys they play with each month and cycle them to and from the garage so your little ones get variety.
2. That takes too much effort. I just threatened my boys if they left toys out on their floor at bedtime, they would be in the dumpster the next day (the toys, silly!). Do this twice, and you’ll have this hot spot under control.
I hope these points have given you some new ways to look at the problem of clutter and refreshing methods to deal with them. Given the fun you’ll have with that dumpster, you might want to consider renting a second one for the hubby’s stuff.
I’ll tell you what. If you really do rent a dumpster (okay, it can be the smaller version) I’ll have a reward for your diligence. Ladies – Email me that you filled your dumpster to the very tippy top and something funny that happened during the process. I’ll send you a coupon for a discount on a Fragrance Lamp that will fill your home with lovely aromas. Gentlemen – Email me the same (that is, that you actually rented the thing and filled it, and an amusing related story) and I will send you a Gift Certificate for your wife. Such a deal!
Publishing Guidelines:
You may publish this article with the article and resource box
intact and unchanged provided any links are hyperlinked.
A courtesy copy of your publication would be appreciated.
(The challenge paragraph may be omitted for space.)
Lisa DeClue is a WAHM and really does love her Mother. She owns Decorating with HGPgal, a website incorporating interior and garden/patio decorating resources, articles, tips and a monthly newsletter in addition to a unique business opportunity. Subscribe to the newsletter at http://HGPgal.com/newsletter.html and be entered into the monthly prize drawing.
Saturday, June 19, 2010
Take Up Smoking - Your Food Will Love It
Take Up Smoking - Your Food Will Love It
by Michael Sheridan
by Michael Sheridan
Newsflash: there is a world beyond olive oil.
Look, I like olive oil as much as the next person and I use it extensively in my cooking. However, there are alternatives and there are very good reasons for using some of them. But let’s just stay with olive oil for a second or two longer.
How often have you seen this statement in a recipe; ”use the best olive oil you can afford.”
Well I’m here to tell you that is nonsense. The quality of olive oil is not determined by its price, nor by its fancy packaging. It’s determined by its flavor and what you propose using it for.
For example, while extra virgin olive oil is perfect for salads, there is absolutely no point in using it for high temperature cooking. When heated beyond a certain point it loses its flavor and most of its characteristics, although not its nutritional value. You might just as well use the home brand oil of the store you’re shopping in.
What’s more, the store’s own brand of extra virgin olive oil will be every bit as good as those costing many dollars more. I never buy anything else, and I have yet to come across anyone who can tell the difference. Just don’t let them see the bottle.
Adding flavor
I mentioned before that with high temperature cooking, such as frying, olive oil quickly loses its flavor. Fortunately, all fats are not the same and the best way to overcome this problem is to mix the olive oil with something else.
You could use sesame oil for example, or add a knob of butter which will not burn because, although the oil reaches its smoking point at a higher temperature than animal fats, the overall cooking temperature will be reduced by the butter.
This is not always a disadvantage and I frequently use butter instead of oil for much of the cooking I do. However, I use clarified butter, or “Ghee”, which is simply the Asian form of clarified butter and is usually sold in tins.
Clarified butter is butter with the milk solids removed so that it can be heated to a high temperature without burning. It’s also much better for you than the full fat alternative.
You can make it yourself simply by bringing ordinary butter to the boil, skimming off the solids which rise to the surface and then filtering the remainder. But for the life of me I cannot imagine why you would want to do that when you can buy a tin of it that will just about last for ever if kept in the fridge.
The great thing about using Ghee is that it retains its flavor no matter what temperature you cook it at without overpowering the rest of the ingredients.
Dangerous liaisons
Despite what the recipes may tell you, olive oil is worse than useless when used in egg liaison sauces. It makes them taste bitter.
For things like mayonnaise and hollandaise sauce, I invariably use grape seed oil. I find this has a light, clean finish and produces perfect results every time. Corn oil and canola, which is called rape-seed oil in Britain, tend to be rather too oily and I also find them very bland.
As a matter of fact, I never cook with either of them. Even my deep fat frying is done with olive oil. Which brings me to another point.
Fats and oils in cooking are mainly used for either deep or shallow frying. In both cases the food that results, with just a few exceptions such as omelets, should be crisp and fat free. The main reason this doesn’t happen is because the fat was not able to get hot enough before the food was added.
Don’t let this happen to you. Heat your frying pan until it begins to smoke. Then remove it from the heat for a minute before adding food. Do the same with your wok, and make sure that your deep fat fryer has reached full temperature before you even think about adding the tiniest morsel.
If you have any trouble judging the correct temperature, drop a small scrap of fresh bread into the fat and see what it does. It should sizzle immediately and crisp up in a couple of seconds.
Remember that all fats are not the same. Refined oils such as sunflower, peanut and corn are best for frying because they reach a smoke point of 450°F, while olive oil – which is what I use for general cooking – comes in at 410°F.
To give you some idea of the difference in cooking temperatures, ordinary butter has a smoke point of around 300°F.
One more point. Don’t try to cook too much food at once. If you do, you will find that the temperature will drop rapidly, the food will shed water and instead of frying your chicken or whatever, you will stew it.
Better by far to cook small amounts at a time, allowing the oil to reheat between each batch. Do this, and you will avoid the limp vegetables and soggy chips (French fries) that bedevil so many home cooks.
Michael Sheridan is a head chef and published author on cooking matters. This article is one of a series which may be obtained free from his website at http://thecoolcook.com
Vitamin C - The Most Common Health Food Supplement
Vitamin C - The Most Common Health Food Supplement
by Lorna Mclaren
by Lorna Mclaren
Vitamin C or Ascorbic Acid was first isolated from lemons in 1932. The
C in this very important vitamin is debatable and may stand for citrus,
cold, or collagen for the following reasons.
Fruits found with the highest concentration of Vitamin C are citrus fruits,
rose hips, cherries, papayas, cantaloupes, and strawberries. Common
vegetable sources are red and green peppers, broccoli, sprouts,
tomatoes, asparagus, parsley, dark leafy greens, and cabbage.
The most important function of Vitamin C is the formation and
maintenance of collagen, the basis of connective tissue, found in skin,
ligaments, cartilage, vertebral discs, joint linings, capillary walls, bones,
and teeth.
Vitamin C is an antioxidant vitamin. It blocks the oxidation of water-
soluble molecules, which lead to the creation of free radicals, the culprits
responsible for making our bodies prone to cellular injury and disease.
A most popular disease associated with Vitamin C deficiency is scurvy.
Lack of Vitamin C in the body impedes collagen formation, causing
reduced health of the tissues. Early symptoms are poor resistance to
infection and very slow wound healing. In addition, many medical
problems have been found to be associated with low blood levels of
Vitamin C. These are common infections, colds, depression, high blood
pressure, arthritis, vascular fragility, allergies, ulcers, and even
cholesterol gallstones.
The RDA for adults is 60 mg. Only 10 to 20-mg. of Vitamin C are
required to prevent scurvy, and there is more than that in one portion of
most fruits or vegetables. For most people the minimum dosage is
between 100–150 mg. daily.
Vitamin C is the most commonly consumed nutrient supplement and is
available as regular or chewable tablet or as time-release capsule, as
well as in powder, effervescent, and liquid forms.
Lorna Mclaren has an informational website http://www.123-nutrition.com where you can find out all about health food supplements and vitamins.
Casino Food 101
Casino Food 101
by Mansi Aggarwal
by Mansi Aggarwal
Over the years, the various gambling games and the gambling joints or the casinos have undergone a change, making the experience riskier, adventurous and unique in itself. An often overlooked, but yet important component in the entire casino experience is the food. The casino towns have a variety of buffets and joints to offer to its tourist population. Cities like Las Vegas, Atlantic and Monte Carlo are revolutionizing their food regime.
Las Vegas, the God of all gambling cities has moved from being just a casino city to has now become a complete recreational hub. The city’s primary focus for ages had on casinos. Incidentally, it left out the entire food experience. Consequently, it lost many of its tourists who were non serious gamblers. Investors and casino owners have now realized that with state lotteries and Indian casinos soon catching up, they need to diversify. Many resorts and casinos have now come up which promise a complete holiday. If this is not enough, restaurants with celebrity chefs coming from all over the world have a wide range of cuisines to offer. While Caesar’s Palace now has two dozen restaurants, Bellagio has the one of the best cuisines of the place. Numerous other dining joints offer a mix of various cuisines, like the Olives which has exotic Mediterranean – American dishes on its menu.
Vegas also has the famous Emeril Lagasse’s restaurants. The renowned chef, who has an entire range of cooking accessories attributed to him, opened the New Orlean’s Fish House in the MGM Grand Hotel. The menu chiefly comprises sea food. Delmonico’s Steakhouse, another grand experience is well known for its bar and cigar collection. This Lagasse brainwave specializes in steaks.
Wolfgang Puck is another brand name in food design. Spago, a chain of hotels opened by Puck started business in Vegas in 1992. This famous chain is the Synonym of wealth and style. Situated in the Caesar’s Palace, this hotel offers both, light dishes and dinner. The menu includes oven pizzas and pastas. Postrio another one of Puck establishments offer the New American menu. The list comprises fish and other sea food dishes. It also has a good wine collection. Other Puck restaurants in Vegas include Lupo and Chinois.
A factor that perhaps forced Atlantic City to catch up with the ‘new casino experience’ was its geographic location. New York and Connecticut have both seen an escalation in the number of casinos in the past years. This in turn has forced many gamblers to stay home and visit these weekend joints. The first step in the evolution of the Atlantic City’s casino front was the opening of a casino cum resort in 2003. The sea food buffets in the Atlantic are similar to those found in the Vegas. The Caesar’s Palace is the venue of a number of award winning restaurants of the place. Some of them include the Primavera, which is hugely dominated by the Italian Cuisine, Bacchanal which is a mini Rome, and Nero’s Grill , a famous steak and seas food restaurant.
Monte Carlo is situated between France and Italy, along the French Riviera. The city is a luxury niche which advertises its luxurious gambling experience. It boast various villas and secluded beaches, providing ultimate European comfort. Louis XV, a name that stands for wealth, royalty and prestige is an exclusive dining experience. The menu comprises fish and local vegetables cooked in French style. Le Grill, another restaurant, popular for its Mediterranean view has grilled sea food on its food list.
For years, the gambling destinations have offered cheap sea food and buffets for the serious gamblers who visit these cities. The new resort concept, complete with its multi cuisine dining rooms, now promise to offer something more than just slot machines.
Mansi aggarwal writes about casino food topics.
Safe Food Handling Practices - 10 Simple Tips For Cooking At Home
Safe Food Handling Practices - 10 Simple Tips for Cooking At Home
by Lisa Barnes
by Lisa Barnes
Many times you and family do not feel well, because you’ve eaten food that was handled or prepared in an unsafe manner. This can be avoided when preparing food at home, by keeping the following in mind during food preparation.
According to the Centers for Disease Control, the single most important thing you can do to prevent getting sick is "WASH YOUR HANDS." Clean hands, as well as clean cooking utensils and surfaces are your first defense against food-borne illness. Like washing your hands, most of the things you can do to help prevent a food-borne illness are really easy.
Here are 10 simple food safety tips, that together spell
F-O-O-D S-A-F-E-T-Y.
Fight bacteria by washing your hands often. Wash for about 20) seconds (sing “Row, Row, Row Your Boat” twice) with hot, soapy water BEFORE fixing or eating foods and AFTER using the bathroom, changing diapers, handling pets, gardening, coughing or blowing your nose.
Only thaw perishable food in the refrigerator or the microwave. Never defrost food on the kitchen counter. Cook food immediately after thawing in a microwave.
Order perishable hot takeout foods so they're delivered shortly before serving. Whether takeout or prepared at home, avoid letting foods such as meat, poultry, seafood, dairy products, eggs, cut and/or peeled fruits and vegetables sit at room temperature longer than two hours.
Divide leftovers into small, shallow containers for rapid cooling in the refrigerator.
Set your refrigerator to run at 40 F and your freezer at 0 F to help stop harmful bacteria from growing. Keep an appliance thermometer in your refrigerator/freezer to monitor temperatures.
Avoid cross-contamination. Wash cutting boards, knives and other utensils in the dishwasher or with hot soapy water and rinse with hot water after they come in contact with raw meat, poultry and seafood, and before using them for another item. Avoid placing cooked food on a plate that held these raw foods. Multiple, colored cutting boards can help keep food types separate, to avoid cross contamination.
Fruits and vegetables should be thoroughly cleaned before eating. Wash fruits and vegetables thoroughly with running tap water just before eating. There are also special fruit and vegetable washes that can be purchased at health and grocery stores. Wash fruits and vegetables that you peel or cut, such as melons, oranges or cucumbers. Bacteria adhere to the surface of these and can be transferred to the part you eat when it is cut or peeled.
Eat foods that you know are safe. Most of the bacteria that commonly cause food-borne illness can't be seen, smelled or tasted. When in doubt, toss it out!
Take the temperature of perishable foods such as meat, poultry and seafood to assure harmful bacteria are destroyed. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 F and ground poultry to 165 F. Beef, veal and lamb steaks and roasts may be cooked to 145 F for medium rare and to 160 F for medium. Whole poultry should be cooked to 180 F as measured in the thigh; breast meat to 170 F. All cuts of pork should reach 160 F. Thoroughly cook fish until it is opaque and flakes with a fork.
Yolks and whites of eggs should be cooked until firm to avoid possible food-borne illness from salmonella. Store fresh eggs in their original carton and use within three weeks for best quality. Use hard-cooked eggs within one week -- do NOT return them to the egg carton for storage. Refrigerate them in a clean container.
Due to food quality and special preparation methods in restaurants and homes, some of these rules may not be adhered. Your favorite Caesar salad dressing may contain raw egg yolks, and a restaurant chef may recommend your pork chop be cooked to only 145 degrees. Usually your food server or menu will warn you about such items, so you can make an informed decision regarding your food choices. These items will probably not hurt you, however children are more susceptible to illness because they do not yet have the enzymes to fight some bacteria, thus your choices for them should be more cautious. If you are concerned about a certain food or food preparation method, avoid those items.
Lisa Barnes is the owner of Petit Appetit, a cooking service devoted to the health and palates of babies and toddlers. She is the author of The Petit Appetit Cookbook (Penguin, March 2005) and a certified safe food handler. For more information and to sign up for a free newsletter, visit http://www.petitappetit.com
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