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International Association of Jazz Educators Conference
January 8 -10, 1998
Buckyball Music Master Classes is renting an exhibition booth at the 25th annual IAJE Conference taking place January 8-10, 1998, at the New York Marriott Marquis, 1535 Broadway between 45th and 46th Streets. The exhibition hall will be open to all conference attendees Thursday, January 8, from 6 -7:30 P.M.; Friday, 1/9 from 10 A.M. to 5 P.M.; and Saturday, 1/10 from 10 A.M. to 5 P.M.
Buckyball Music will have the opportunity to promote Buckyball Music Master Classes to educators, musicians and students from around the world. Last year's conference attracted 3,000 people; this year's estimate is 5,000. BMMC will also be advertised in the 1998 Conference Program, which is distributed to all conference attendees and members of IAJE.
Buckyball Website
The Buckyball website is a work-in progress; we are now at the stage where we are ready to add sound files. We hope to have an icon next to each teacherıs bio from the BMMC roster where the viewer can click to hear a sample from that teacherıs music.
Buckyball Music Sound Library
In connection with the sounds on the website we are starting a data base of sounds to be available via the Internet. The sounds will be all inclusive, from environmental sounds to electronic samples, and leaning toward the unusual. It will be possible to exchange the sounds through the net or by mail and eventually we will release a CD with all of them.
Have Your Own Homepage
The concept of Buckyball Music is to do more with less; cut down costs so that the creative forces yield the benefits from their hard work. Teachers for Buckyball Music Master Classes can have their own homepage as an extension of the Buckyball Music website domain, and have an extra opportunity to let net surfers know about their upcoming gigs, CD releases, etc. The set-up and quarterly maintenance is no cost to the teacher. Call us if you are interested.
Maiden Voyage of
Buckyball Records
Buckyball Music has three subdivisions: Buckyball Music Master Classes, Buckyball Studios, and Buckyball Records. Our first release, ³Paper Cuts² is a selection of standards with singer Sarah Pillow, and features Dave Douglas, trumpet; Marc Wagnon, vibraphone; Van Manakas, guitar; Leo Traversa, bass; and Adriano Santos and John Romagnoli, drums. The CD was produced by Jim Mussen and Marc Wagnon Buckyball Records has 3 more releases scheduled for the next year. CDs are available for sale through our website: BuckyballMusic.com
Why Buckyball Music
A buckyball is the nickname for a Fullerene, a molecule that is the third form of carbon. It was discovered about 10 years ago, and has a shape similar to that of a geodesic dome, which was invented by the visionary philosopher Buckminster Fuller. Besides being an engineer, Fuller wrote many books and gave speeches on many subjects, including the comparison of the Earth to a spaceship traveling in space, and the inhabitants the managers of this spaceship. We have the planet, the tools, the knowledge; it is up to us to maintain the planet if we hope not to extinguish our species. How people
working in the fine arts find a place in this philosophy is two-fold: we are given the opportunity to offer something extraordinary, and are given the abilities to do so. Buckyball Music is the way to manage and control our own art.
Our goal is to create a company that will establish a place in the music business, offer profit sharing to its members, affordable access to services like health care and legal counsel, and be a rallying point for like-minded musicians who are valued members of society.
To learn more about Buckminster Fuller, visit the Buckminster Fuller Institute web-site at: http://www critpath.org/bfi/
The Well Fed Starving Artist
The recipes you will find in this and future newsletters are intended for working artists who have limited time to eat well. The following recipe has ingredients that you can find at your local market. This recipe is an adaptation from Eating Well Magazine, Oct. 1997.
Total cooking time is 25 minutes.
6 ounces dried spaghetti
1 clove garlic, crushed and peeled
3 flat anchovy fillets, rinsed
2 tablespoons capers, drained
10 black olives, pitted
1 tablespoon olive oil
1 14 1/2 ounce can plum tomatoes, drained
2 tablespoons chopped fresh parsley
Freshly ground pepper to taste
2. Meanwhile, finely chop garlic, anchovies, capers and olives.
3. In a large skillet, heat oil over medium heat. Add garlic mixture and cook,stirring, for one minute. Add tomatoes, mashing them into the flavored oil.Stir in parsley; season with salt and pepper. Reduce heat to very low and simmer, stirring occasionally, 5 - 10 minutes.
4. Drain spaghetti and add to sauce. Toss over high heat until hot. Adjust seasoning with salt and pepper. Makes 4 cups, for 2 servings. d
Cook spaghetti in boiling salted water until al dente, 8 - 10 minutes.
455 calories per serving: 15 grams protein, 11 grams fat (1.6 grams saturated fat), 73 grams carbohydrate; 1,470 mg sodium; 5 mg cholesterol; 2 grams fiber.
We recommend the following wines to accompany this meal:
Castoro Cellars Cabernet Sauvignon,1996, $8; Aziano Chianti, 1995, $9.
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