Community Culture
UMMA art inspires digital short films, 'Many Voices'
BY JULIA KLINE
This winter, UMMA art will inspire a collaborative short film called "Many Voices." Once finished, the abstract project will be available for viewing at the UMMA in a dynamic, digital interface.
Multidisciplinary 'U' class to present John Cage-inspired works
BY LENA FINKEL
Though students enter the Dance and Related Arts class thinking it’s just like any other class, the resulting performances, exhibited in the Dance and Related Arts show, turn out like nothing they’ve ever created before.
Botanical Gardens to host world foods-themed dinner party, holiday exhibition
BY JOHN BOHN
“Feast! A Cross-Cultural Culinary Tour of Plants Around the World,” a dinner at the Grese Gardens, will feature a variety of activities, including troll and fairy villages for children to discover, live music and a world dinner party, which is the main event of this year’s exhibit.
Nathan Wood: Finishing touches and true meaning of the Thanksgiving meal, part five
- Illustration by Amy Mackens
BY NATHAN WOOD
In this last installment of my Thanksgiving series, we’re putting the finishing touches on our spread so that Thanksgiving 2012 will be one to remember.
Nathan Wood: Dressing up Thanksgiving sweet potatoes, part four
- Illustration by Amy Mackens
BY NATHAN WOOD
In this fourth installment of my five-part Thanksgiving series, we’re rounding out the meal with a couple of my favorite turkey dinner side dishes: sweet potatoes and dressing.
Nathan Wood: Mulling over mashed potatoes and gravy, part three
- Illustration by Amy Mackens
BY NATHAN WOOD
No Thanksgiving meal is complete without a pulvinate portion of potatoes and a generous glug of gravy. But worry not! By following these simple recipes, you’ll be well on your way to a table of smiling faces and satisfied stomachs.
Nathan Wood: Cooking the perfect turkey is all about the temperature, part two
- Illustration by Amy Mackens
BY NATHAN WOOD
In this second installment of my five-part Thanksgiving series, we’re finishing up the star of the spread: the turkey. The rule of thumb is to then cook the turkey for 12 minutes per pound, meaning we should be able to pull the bird out after three hours.
Nathan Wood: How to make a Thanksgiving turkey that tickles taste buds, part one
- Illustration by Amy Mackens
BY NATHAN WOOD
Though praising and bashing the eats in Ann Arbor is my customary modus operandi, I’m shifting course a bit this time around in honor of Turkey Day. In this first installment of my five-part Thanksgiving series, we’re getting to the meat (Get it?) of the matter: turkey.
Knight-Wallace Fellow Kate Brooks to discuss decade-long work in Middle East
- Schilt
BY JOHN BOHN
Brooks has been all over the Middle East, from Afghanistan to Lebanon to Iraq, photographing and documenting the wars, revolutions and political movements that have shaped the course of events in the region over the last decade.
Stefan Sagmeister talks finding happiness in design
BY JULIA KLINE
Stefan Sagmeister’s work is simultaneously playful and profound. The Austrian-born design luminary began his career at a youth magazine at the age of 15.
The B-side
Gamer's paradise
The walls are covered with graffiti-esque murals of Mario and Megaman. The shelves contain every imaginable object of the gaming world, from the latest PlayStation 3 releases to the rulebooks to the latest edition of “Dungeons & Dragons.” Welcome to Ann Arbor's gaming Mecca.
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