Celebrating 10 Years of Pointe Magazine

With calm elegance, feminine strength and rock-solid technique, Houston Ballet principal Sara Webb galvanizes audiences’ attention. She was only a corps member when Pointe featured her in its very first issue—in spring 2000. “I was so excited that there was going to be a new ballet magazine,” remembers Webb. “I wanted to read it, but I was also very honored to be selected to be in it, especially the first issue. It felt like a huge deal.”

Having grown up in her ballet dancer sister’s shadow, Webb never expected to make it to principal. She credits her success to hard work, unwavering focus and the ability to make each role her own. Much has changed in the past decade for Webb, now the mother of a one-year-old son, Joshua. “The minute that curtain goes down, I am back in mom mode, but while I am dancing, I am giving it my all,” she says. “I never want to cheat technique; I have to give ballet what it needs. I like to think that I am doing the best I can at this moment in my life.” —Nancy Wozny

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Left to right: Dance Theatre of Harlem's Daphne Lee, Amanda Smith, Lindsey Donnell and Alexandra Hutchinson in a scene from Dancing Through Harlem. Derek Brockington, Courtesy Dance Theatre of Harlem

Dancers Share Their Key Takeaways After a Year of Dancing on Film

Creating dances specifically for film has become one of the most effective ways that ballet companies have connected with audiences and kept dancers employed during the pandemic. Around the world, dance organizations are finding opportunities through digital seasons, whether conceiving cinematic, site-specific pieces or filming works within a traditional theater. And while there is a consistent sentiment that nothing will ever substitute the thrill of a live show, dancers are embracing this new way of performing.

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Alexandra McMaster

Start Your Dance Day With This Delicious Berry Breakfast Crisp Recipe

When it comes to breakfast, I want it to be easy and convenient but still taste delicious. My Berry Breakfast Crisp is just that. You can bake the crisp on the weekend as meal prep, then enjoy it throughout the week cold or warmed in the microwave. It freezes well, too!

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