_C3 - Friday, September 21, 1984 - North Shore News "NEWS photo tan Smith Come blow your horn o PLAYING at. their first rehearsal is the North Shore Chamber Orchestra, conducted by John Matthews, who also plays with the Van- couver Orchestra. The group is anxious for more members and especially need two french horn and woodwind players so the repertoire can be expanded. For fur- ther information, call Gillian Taylor at 926-5813. Dance company needs support From page C1 a repertory company, not just of my work but.é@thér choreographers as well,’’ Marcuse continues, ‘‘the status of a major arts institu- tion. There is a huge untap- ped audience for live dance in this city.’’ Originally from Montreal, Marcuse has a long list of dancing credits. She trained in Montreal, New York, Banff’s School of Fine Arts and England’s Ballet Rambert. She has danced professionally since 1965, with both classical and con- temporary companies, in- cluding Les Grandes Ballet Canadiens, Ballet de Geneve, Bat-Dor Dance Company of Israe!i and Ballet Rambert. Marcuse feels her most in- fluential training came from the Israeli dance company and the English Ballet Rambert, both contem porary companies” which acted as ‘“‘important in fluences to me as a thinker in my work °’ To her ‘ist of choreography credits, Mar cuse has worked with Les Grand Ballets Canadiens, Dennis Wayne's” Dancers, the National Ballet of Canada, the Stratford and Shaw Festivals and the Van- couver Opera. Her work has taken her throughout Canada, the United States and Europe. ‘‘For the last 7% to eight years I have been busy doing commissions for other com- panies. It made it harder to get the dancers | wanted for the company.’’ But Marcuse has aquired 10 professional dancers, each with different backgrounds in contem- porary and classical dance. Marcuse considers herself lucky to have contracted the dancers she has, because she says, ‘‘It’s hard to lure Ca- nadian dancers away from a $2-week contract. I’m only offering a four-month con. tract, but [I’m hoping for more.’’ Already, Marcuse has had European offers to tour, but she stresses the survival of the dance com. pany will depend on finan. cial support from the com munity. In creating the dance company Marcuse says she and her husband wanted to establish something that has never grown in Vancouver before ‘‘Vancouver has a history of exporting dancers We're (Marcuse’s company) paying our dancers more than anyone else in the city. If you want quality, you have to pay for it. We're cutting corners in other ways to make the most beautiful at the best price.”’ Marcuse describes her dance inspiration as ‘inef- fable’, as she finds it dif- ficult to put her process into words. ‘‘lt’s always a mystery. Sometimes | don't know what the piece will be until it’s finished.’’ Despite her hesitation to describe the process, Mar- cuse makes the effort. ‘*Ideas are usually what come first. What | want to explore, need to do. As Leonard Cohen said about his poetry, ‘it’s a verdict rather than a decision’, a compulsion.’" Whether the ideas inspire the steps, or the steps inspire the music or the music inspires the = steps, Marcuse says it changes every time The dancers are very im portant in) Marcuse’s cre. ations, because they are the tools) for interpreting the piece “‘lt’s my creation and their interpretation In case of middle-of-the might inspiration, Marcuse keeps ai notebook by her bed, but she stresses that she Oe Oe Or Oe a Ee Or Or Oe) Greensleeves celebrales vur Bur} LQ am m rma ~ 9p re é never plans steps before the studio work. ‘‘In the early stages of choreography, I’m hard to live with. My hus- band can attest to that. I’m half in this world, half out. And now with the baby, she’s a big part. There’s not enough hours in a day. | don’t think about choreography creation § as much as | used to. I’m more concerned with the lumps in 12 Grain Bread Mix Peanuts Roasted Salted Roasted No Salt Bakers Chocolate Sultana Bran Miltet Seeds Rolle Flour D0: her peas.’” If it gets off to a healthy start, the company, now working out of Turpsicord studio downtown, will be looking for a new home. ‘‘If we survive the first season, we'll need office and studio space, and we’d like to see it in North Vancouver.’’ A fundraising celebration will take place after the debut performance at the Aye tour Calitornia $112 Ib Hot $2 47 Ib Special ING red & Arts Club Theatre. Tickets for the champagne party with food and entertainment are $50, and an official tax receipt will be issued for $30. Tickets are $15 for 18 and under. For fundraising or regular ticket information, call the Arts Club Box Of- fice at 687-1644. Or for donations, call Richard Marcuse at 921-8436. INGREDIENTS Unbdteached Flour Water, Stone Ground Whote Wheat Flour Whole Oats. Wheat riticale Flakes Hutlted Sunflower: Oats Corn Meat Cracked Wheat Vegetable Ou SnNortening Brown Sugar Whey Powder Sprouted Wheat & lakes Buckwheat Four 25: Yeast Sat Bartley Flakes Vila Wheat Gluten Sprouted Hye Flakes flax Meal Soy Natural Almonds gm $2.65 Ib Chocolate Powder (plain oF marsnmatiow) Fruit Mix reen melon cubes 1 5¢ cul ocange & iemon citron peel 67* Ib glace chermnes pineapple wedges Prices in effect Ull Sept 22 #109 ~ 260 Wet Erplanade North Vancouver » .980~ 3922 2 COs: Raisins 9 $1.26 Ib ; Mon-Tues 9-6, Wed-Fri 9-9, Sat 9-6, : SO Fo lf ~ ChAmsOnas cards €- accoralions . ” LOW LOW PRICES, a a2 %o fr ~ mos slock LO Fo Pia ~ (cards, paper, G slalionery 1400 MARINE DR: N. VANCOUVER PH. 988-588 1 FREE AMPLE PARKING INREAR PSG TRO FORE CHING CPR THRE CHR (Foe FRR FIG CTR CHRRECPIG CRI