Ballet Stars
From left: Jennifer Stahl, Lonnie Weeks and Sasha De Sola in rehearsal for Trey McIntyre's new work. Photo by Christian Peacock for Pointe.

Photography by Christian Peacock

Summer is always a lively time at San Francisco Ballet, as the dancers return from vacation and launch into rehearsals for the upcoming season. But last July through September felt absolutely electric with creativity as the company created 12 world premieres for Unbound: A Festival of New Works, a cutting-edge program that will run April 20–May 6 at the War Memorial Opera House.

Artistic director Helgi Tomasson invited a wish list of international choreographers to participate: David Dawson, Alonzo King, Edwaard Liang, Annabelle Lopez Ochoa, Cathy Marston, Trey McIntyre, Justin Peck, Arthur Pita, Dwight Rhoden, Myles Thatcher, Stanton Welch and Christopher Wheeldon. Each got about 12 dancers, three weeks' studio time and, aside from a few general guidelines, total artistic freedom.

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Everybody seems crazy for kale right now. Some experts even argue that it's the superfood of superfoods. One cup has only 33 calories, but contains over 100 percent of your daily value of vitamin C, 200 percent of vitamin A, 10 percent each of folate and calcium, and even a couple grams of protein. But the vegetable in its raw form can be a bit rough (it's known as a go-to digestive aid for a reason). How can you make it tastier? San Francisco Ballet soloist Jennifer Stahl (not this author, we just share the same name!) fries them up into crunchy chips. Here's her recipe, which she recently shared with Pointe:

 

1. Chop one bunch of kale into inch-long strips.

2. Heat coconut or olive oil in a pan over medium heat.

3. Add minced garlic cloves to the oil. (Stahl loves garlic, so she adds three or four cloves, but others may prefer just two.) Let garlic brown slightly.

4. Add chopped kale.

5. Squeeze the juice of half a lemon (or more if you love lemon!) onto kale.

6. Season with salt and pepper.

7. Stir for just a few minutes until kale softens. Remove from heat, cool and enjoy!

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