18 Boyne City GAZETTE July 28, 2010
Call for young singers and actors
CALL FOR YOUNG SINGERS AND ACTORS UofM Director’s Workshop to use Local Talent as Subjects Area students who want to refine their musical theatre abilities are asked to contact the Northern Michigan Youth Theatre (NMYT) for
a chance to participate in a new workshop for theater educators. The workshop is titled, “How to Inspire Star Performances from K-12 Students,” and is scheduled to run August 19 – 22, 2010 at Voorheis Theater in Bay View. Student actors who are selected will have the opportunity to work with a director under the guidance of workshop facilitator, Mr. Bill Irwin, Assistant Professor of Musical Theatre at the University of Michigan-Flint. Students will perform on the final day of the workshop when each director’s technique will be graded. Roughly ten students of
varying skill levels will be needed. “This is an amazing opportunity for our local youth. We know we have a lot of talent, and I’m excited that some of them will have a chance to work with some of the best directors in our community” said Karen Mazzoline, Executive Director of NMYT. Ann Chatterson, a local parent volunteer, was able to get the University of Michigan-Flint Department of Theatre, Bay View, NMYT and the Char-Em Intermediate School District to work together to create the workshop. The workshop is open to any
adults who want to learn more about directing student casts. UofM-Flint agreed to develop the curriculum and offer the workshop for one graduate credit at a reduced rate for certified teachers while Char-Em agreed to help promote the program to its members and to help in arranging for the workshop to count for 2.2 SB CEU’s (State Board Continuing Education Units). Bay View agreed to supply the venue while NMYT agreed to supply the students for the workshop participants to coach. If the workshop is a success, there is a chance a summer theater
institute with more offerings could be developed for next summer and promoted regionally. There is a charge to take the workshop for CEU’s or for graduate credit. ($180 and $325 respectively). Adults interested in enrolling in the workshop may contact Ann Chatterson at 231-487-0036 for more information. Youth interested in participating (free) as subjects should contact Karen Mazzoline at 231838-6320. The class syllabus may be viewed at http://www.umflint.edu/ graduateprograms/online/ apply/events/bay-view.htm
The right to offend and the right to be offended
» GOHS, FROM pg. 2 Lenny Bruce was jailed for of the tongue and snap of than the chains which bind Modern Caveman Magazine. His
25 years ago, didn’t help a white farmer as much as she could have out of spite. She then went on to say she had a change of heart and ended up helping the man as much as she could. It amazes me that in a country of folks who constantly pat themselves on the back for our alleged freedom of speech, we are so quick to destroy one another for daring to engage in said freedom. What is it about words that scares us so? And oh how subjectively and arbitrarily the castigation over comments is enforced. Don Imus says “nappyheaded hoes” and loses his job, but the Rev. Jeremiah Wright screams “god damn America” and no one dares call for his resignation. Even worse in this selective and self-inflicted tyranny are those folks who jaw about America’s freedoms and then scream “get out if ya don’t like it!” when you dare protest a domestic injustice. Expressing oneself in the land of the free has always been a dicey proposition.
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meet new friends and have fun. These rides are sponsored by the North Country Bicycle Club in the Boyne City Area. The rides begin on June 7th and meet every Monday at 9:00 AM either starting from the Harborage Marina parking lot or on the Little Traverse Wheelway. For a complete schedule and more information, contact Donna Moll at 582-7242 or pickup a copy at North Country Cycle Sport, Bike Fix, No Boundaries Shops or at the Chamber Office in Boyne City.
daring utter so-called profanity during his comedy routine, Larry Flint was shot in the spine for daring to publish an adult entertainment magazine and Howard Stern fined millions for daring utter words … words, ladies and gentleman … on the radio. I get it, we all have our idea of what freedom is. I can only guess that not one of us would consider ourselves anti-liberty. Yet, some among us are not content to simply hold their self-righteous opinions. They must work to make their opinions law, thereby saving the rest of us from the horror of the most vile syllables a flick
the mind. column appears, occasionally, in synapse can create. None of us, regardless of Benjamin Gohs is the Publisher of the Boyne City Gazette. how hard we lie to ourselves, is as politically correct as those careful tyrants would have us. We tell off-color jokes. We make insensitive remarks about weight, gender, race, sexual orientation, attractiveness, physical deformity, religion, height, skin color, income level and intelligence to name a few. You have the right to offend and be offended, but when you prevent, or even worse, punish, someone for vocalizing their thoughts, you become a member of the thought police. No greater slavery exists
Seasoning key to healthy, flavorful meat » Flavors, pg. 9 rosemary 1 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons balsamic vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 teaspoons chopped fresh thyme 2 teaspoons low-sodium soy sauce 6 garlic cloves, minced 1 (4-pound) whole chicken Cooking spray 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Combine the first 11 ingredients in a 13 x 9-inch baking dish. Remove and discard giblets and neck from chicken. Trim excess fat. With a sharp knife or kitchen shears, remove the wings at the first joint; discard wings. Split chicken in half lengthwise. Remove and discard skin; pierce entire surface of chicken with a fork. Place chicken in the dish, turning to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
Remove chicken from dish; discard marinade. Coat chicken with cooking spray; sprinkle chicken evenly with salt and pepper. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Maintain temperature at 400°. Wrap 2 bricks with aluminum foil. Place chicken, breast side down, on grill rack coated with cooking spray on unheated side. Place 1 prepared brick on each chicken half. Cover and grill 1 hour or until a thermometer inserted into the thickest part of the thigh registers 165°. Carefully remove hot bricks; remove chicken from grill. Let chicken stand 5 minutes. Carve chicken. I was going to be done, but I thought I better add a recipe for Pork as well. This recipe can be used for a Pork or Beef Roast. Honey & Herb Grilled Pork Roast 3 lb. boneless pork loin roast 1 c. beer or ginger ale 1/2 c. each honey and French’s Dijon mustard 1/4 c. vegetable oil 2 tbsp. French’s onion powder 1 1/2 tsp. French’s rosemary
leaves, crushed 1 tsp. each salt and French’s garlic powder 1/4 tsp. French’s ground black pepper Place pork in heavy plastic bag. Combine remaining ingredients: pour over pork. Seal bag. Marinate in refrigerator one (1) hour. Remove pork from marinade. Place over drip pan (filled with 1 inch of water) on grill. Grill, covered, or bake at 350 degrees, 30 minutes per pound or until 160 degrees internal temperature, basting occasionally. Simmer any leftover marinade 5 minutes, serve with roast. Makes 8 to 10 servings. Grilled peppers and apples: Toss 3 peppers and 3 apples, cut in wedges with 2 tablespoons oil, 1 teaspoon French’s onion powder, 1/2 teaspoon French’s rosemary leaves and 1/4 teaspoon each French’s garlic powder, salt and French’s ground black pepper. Broil or grill 15 minutes. With all the meat recipes, just one last thought. Do you know the “suggested” cooking temperatures ? If not or you are really not sure, I am going to put them in the article for everyone to know. Plus,
it will guarentee from over cooking. Beef Steak: medium 145 to 150 degrees; well-done: 160. Burgers: well-done 160 degrees Chicken breast: well-done: 160 degrees Fish fillets: Flakes when tested with a fork inserted into the thickest part of fillet. Shellfish: Opaque and somewhat firm to the touch Pork tenderloin/roast: welldone is 160 degrees Pork chops: well-done 160 degrees Another thought to remember is that meat will continue to cook after it is removed from the grill. A large piece of meat cook another 5 degrees while it is sitting on the plate once removed from the grill. So, if you are like my daughter Amanda, and want your meat well done, remove it 5 degrees below the suggested temperature of wellness. Ladies, don’t forget about our Try it Tuesdays at Curves! We look forward to having you come in and try out the circuit. I know once you come on in, you are going to enjoy it and look forward to the results you will see. Give us a call at 5820699.