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Posts Tagged ‘cruel’
Cruel Shoes Update, Old World Edition: “These are pretty high for the airport!” – Plus, San Francisco Ballet UpdateMonday, May 14th, 2012
Our San Francisco Ballet is on the road after just completing its 79th season.
This week it’s San Francisco>London>Moscow>Yekaterinburg.
Indeed, these are pretty high for the airport.
Here’s your ballet update for May 2012:
“The 80th Season
A world of dance awaits you as part of San Francisco Ballet’s 80th Season. The 2013 Season includes world premieres by Yuri Possokhov, Wayne McGregor, and Alexei Ratmansky; Onegin— back by popular demand! Hamburg Ballet performing John Neumeier’s epic dance-theatre work, Nijinsky; the return of audience favorites by Robbins, Wheeldon, and Balanchine; and the U.S. premiere of Christopher Wheeldon’s Cinderella, a production you don’t want to miss!
View the 2013 Season Overview
Subscribers, renew now to reserve your seats, or call415.865.2000, Mon through Fri, 10am to 4pm.
If you’d like to join the SF Ballet family as a subscriber, call 415.865.2000, Mon through Fri, 10am to 4pm, and you’ll have access to the best seats in the house when seating begins in July.”
SF Ballet School Student Showcase
May 30 – June 1
Each year, the SF Ballet School Student Showcase gives Bay Area audiences the rare opportunity to experience the extraordinary talents of the next generation of world-class dancers, many of whom will go on to perform with SF Ballet and other companies around the world. The performance highlights not only the breadth and depth of the School’s students — ranging from youngsters to SFBallet’s pre-professional Trainees — but also the outstanding caliber of its world renowned faculty. The performances are held in the intimate Novellus Theater at Yerba Buena Center for the Arts.
Watch highlights of the 2011 SF Ballet Student Showcase
Purchase tickets to Student Showcase
SF Ballet School 2012 Student Showcase Dinner and Performance Thu, May 31
Performance: 6pm, Novellus Theater at YBCA
Reception: 7:30pm, The St. Regis Hotel
Dinner: 8:30pm, The St. Regis Hotel
Hosted by the San Francisco Ballet Auxiliary, the Student Showcase Dinner celebrates the SF BalletSchool. The event raises funds to support the scholarship and financial aid programs of the School, one of the leading ballet schools in the world. The evening features the Student Showcase performance in the Novellus Theater at YBCA, followed by a reception and seated dinner across the street at The St. Regis Hotel.
Information and tickets for Student Showcase Dinner and Performance
“Get in Front” Benefit Performance June 6 featuring SFBallet Dancers
The “Get in Front” Performance is the first-ever event of its kind, featuring performers from 11 of the Bay Area’s most respected dance companies. The creative team behind this event are SF BalletSoloists Garen Scribner and James Sofranko. They have partnered with the Cancer Prevention Institute of California to “Get In Front” of cancer with this one-night-only benefit. Enjoy performances by Yuan Yuan Tan, Maria Kochetkova, Sarah Van Patten, Frances Chung, Pierre-Francois Vilanoba, Joan Boada, and others in the intimate Herbst Theater.
Performance tickets start at $35. The After Party and Silent Auction, to be held upstairs in the Herbst Green Room, are included in tickets priced at $125 or higher. Buy tickets online or call 415-392-4400.
Watch a “Get in Front” video featuring Garen Scribner and James Sofranko
Artist Spotlight: Vito Mazzeo
This month’s artist spotlight video features Principal Dancer Vito Mazzeo. Enjoy exclusive performance footage, and learn more about Vito’s life growing up in Italy, his training and career, and how he came to become a member of SF Ballet.
Watch Vito Mazzeo’s Artist Spotlight video.
You know what Napa needs? A nice foie gras protest at The French Laundry, the finest restaurant in the West.
“The Animal Protection & Rescue League and several animal protection groups will be protesting outside Thomas Keller restaurants in three cities across the country on Saturday due to the company’s sale of “foie gras” – liver from cruelly force fed ducks. The groups will be displaying graphic banners showing scenes from inside Thomas Keller’s supplier, Hudson Valley Foie Gras, and other producers of this barbaric product. The coalition of groups, which includes the Animal Protection & Rescue League, Orange County People for Animals, In Defense of Animals, and Compassion Over Killing, have launched a campaign website at www.foie-gras-industry.com.”
So keep that in mind if you have reservations for May 8th at any of Thomas Keller’s joints nationwide.
Ah yes. Peppery melba toast, fruits, sea salt, and le hockey puck du plaisir in the middle – that’s how Tom Keller rolls in suburban Napa:
All the deets:
Thomas Keller Targeted for Animal Cruelty. Protests in NYC, Beverly Hills and Napa
NEW YORK, May 6 — The Animal Protection & Rescue League and several animal protection groups will be protesting outside Thomas Keller restaurants in three cities across the country on Saturday due to the company’s sale of “foie gras” – liver from cruelly force fed ducks.
The groups will be displaying graphic banners showing scenes from inside Thomas Keller’s supplier, Hudson Valley Foie Gras, and other producers of this barbaric product. The coalition of groups, which includes the Animal Protection & Rescue League, Orange County People for Animals, In Defense of Animals, and Compassion Over Killing, have launched a campaign website at www.foie-gras-industry.com.
Protest locations and times on Saturday May 8:
Per Se, 10 Columbus Circle, New York, NY 10019 – Time: noon
Bouchon, 235 N. Canon Dr. Beverly Hills, CA 90210 – Time: 7:30pm
French Laundry, 6640 Washington St., Yountville, CA 94599 – Time 7pm
“As a veterinarian, I find foie gras to be a disease rather than a delicacy,” states Elliot Katz, DVM, President of IDA. “The liver’s function is to process toxins, and a liver in this grossly enlarged state from force feeding cannot function properly.”
To make the livers fat enough for foie gras, workers restrain the ducks, force long metal pipes down their throats, and pump up to two pounds of food into them per day. After three weeks, their livers swell up to 12 times their normal size.
“The conditions I have witnessed in Hudson Valley Foie Gras are appalling,” states Bryan Pease, Esq., Board Chair of APRL. “In visiting there and other farms to document conditions, I saw ducks panting incessantly and showing great difficulty walking and breathing in the later stages of force feeding, and I saw trash barrels full of dead ducks killed by the process.”
Animal cruelty investigations by APRL and a lawsuit filed by APRL and IDA led to enactment of Cal. Health & Safety Code section 25980, banning the sale or production of foie gras in California effective 2012. The cities of San Francisco, Berkeley, West Hollywood, Solana Beach and San Diego have recently passed resolutions in support of the ban.
Early last year, the National Advertising Division of the Better Business Bureau found that D’Artagnan, a major U.S. foie gras distributor, was engaging in false advertising by claiming the livers are not diseased and implying the animals are treated humanely.
More information is available at www.foie-gras-industry.com.