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La Taguara creates fare derived from family Venezuelan recipes
Since the pandemic began, Jeykell Badell of La Taguara has been operating in survival mode.
March 9, 2021 9:23 AM Maija Inveiss
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Photo by Larry Chua
Pabellón is Venezuela s national dish (and a favorite at La Taguara), composed of black beans, shredded beef, rice, white cheese, sweet plantains and an arepita.
Since the pandemic began, Jeykell Badell of La Taguara has been operating in survival mode. He says this has been “the toughest thing since we opened in these seven beautiful, amazing years.” Badell says if the pandemic occurred in his first year, he would have been closed by now. At the onset, La Taguara’s catering opportunities for the university and companies like American Family Insurance were canceled. Then came the more than 25 summer events that didn’t happen, drastically impacting sales at the restaurant.
Incoming talent and shifting priorities guide University Opera’s upcoming repertoire
Some troupes, made more nimble by necessity, can and do successfully adapt as conditions warrant.
March 3, 2021 8:40 AM Michael Muckian
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Photo by Larry Chua
Social circumstances often govern the fate of performing arts companies. Consider 2020, when the COVID-19 pandemic forced many local and national groups to postpone or cancel productions outright. Some troupes, made more nimble by necessity, can and do successfully adapt as conditions warrant. David Ronis, the Karen K. Bishop Director of Opera at the University of Wisconsin–Madison’s Mead Witter School of Music, knows well how the strategy works.
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