The St. Augustine Music Festival
jun 16 – 18 & 23 – 25 The St. Augustine Music Festival – the USA’s largest free classical music festival, is celebrating its 10th season in June. Hailed as “a gift to the city,” it has gained national acclaim for world-class concerts in the acoustically superb Cathedral Basilica. Music by Mozart, Bach, Tchaikovsky, Copland, Beethoven and other classical composers are on the programs this year, along with the...
The Blue Trees
Greenscape of Jacksonville, founded over forty years ago to enrich Jacksonville through planting, protecting and promoting trees, invited internationally known artist Konstantin Demopoulos to add Jacksonville to his list of social/environmental art installations (including Singapore, London and Vancouver). The Blue Trees is a provocative addition to the conversation about deforestation and its global impact. Designed to raise...
Jennifer Muller / The Works at JU
april 22 Jennifer Muller / The Works is celebrating its 40th Anniversary, presenting the unique spirit of its performances to world audiences, educating youth and serving the community with vital outreach. Applying a multidisciplinary technique that weaves dance, theater and visual arts, the company creates dances that illuminate the human spirit. The Works has electrified world audiences in 39 countries on four continents, 30 states...
Hue: Colorful Art, Colorful Artists
Stellers Gallery at Ponte Vedra presents Hue – an exhibition of just that “Who doesn’t love color?” asks Courtney Tinnesz Hill, director of Stellers Gallery at Ponte Vedra. Hue, Stellers at Ponte Vedra’s spring exhibition, is a celebration of the bold, playful, and powerful ways in which color can enrich our walls and our spirits. This exhibition, opening April 29, will feature works by artists Michelle Armas, Shawn Meharg, Enrique...
Mindful Dining Part Two: Produce
The Growing Art of Growing.
In the first installment of Mindful Dining (Mindful Dining Part One: Proteins, Arbus Jan/February 2016) we asked an esteemed group of local chefs and restauranteurs who espouse the slow food, farm-to-table movement about how they source and use proteins – meat, poultry, eggs and dairy. So, now we will hear from this same group on the backbone, er, base, of the meal – produce and grains. We asked them about their sourcing, growing, and use of these items on their menus, and asked them, along with specialty growers, what trends they see and predict for food and farming.
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