What I did on my summer vacation

20 08 2013

Lotus at Buddha Buddha ©2013 Rebekah LukeSo very fortunate am I to have experienced the genius of two brilliant teachers in performing arts this month.

I learned from among the best, if not the best, in their craft: Rod Eichenberger, for choral conducting, and Mark W. Travis, for play-writing and acting.

How about that for “what I did on my summer vacation?!” 🙂

The creative voice in me said to seek out their coaching to develop my skills in music and writing.

I had taken their workshops once before, so I knew ahead of time I liked their methods and that they would not let me fail.

The music workshop was in Cannon Beach, Oregon, and the writing workshop was in Hauula, Oahu.

I decided to invest the time and the tuition. I left the studio and family behind for a few weeks for the adventure. Please know I am not looking for a job or a new career. Rather, I find it exciting to learn new things. In the end, it is satisfying to know that I can do it, thanks to excellent and caring mentors.

Going back into the classroom at my age was healing as well. In Reiki terms, “healing” means “the feeling of being whole.”

I recommend to anyone interested in singing and choral work at any level, or writing of any kind, that they learn technique from Rod and Mark. With many, many years of professional and teaching experience, both men have a following of disciples that enrolls annually.

The workshops were full when I inquired, but at the last minute spaces opened up, and I was invited to attend. I was lucky and so very grateful.

The Choral Conductors Professional Development Workshop with Rod Eichenberger is described in my earlier post.

In Mark’s new class “Write Your Life/On Your Feet,” he teaches students how to convert a biographical short story to a script, how to develop characters, and how to stage a show. He applies his experience as a film director and his knowledge of camera angles to staging actors for a live audience. He directs the characters, not the actors.

Both mentors will show you successfully how to get rid of any bad habits in performing and show you new tricks. At the end of five days you will be transformed! That’s what they promise, and they’re right. Each and every time.

Thanks to George Fox University and Alice Anne Parker for sponsoring these fantastic and amazing opportunities.

Next stop: L’Italia! Please check back in September when I’ll be posting from Toscana, Roma, and Napoli! ~ RL

Copyright 2013 Rebekah Luke




Tying a couple-3 important loose ends

28 12 2011

The average person spends the end of the year trying to tie up loose ends, I think, and for me they have to do with seeds some of my friends planted in my brain this week, between Christmas and New Year’s. What I mean is, each expressed an interest in something I have first-hand knowledge about, and I feel I should get back to them. But why not share it with visitors to the Rebekah’s Studio too?

One is a recipe, the next is a travel tip, and last is someone’s bucket-list item.

For my hanai brother Brian, here’s “Oven Kalua Turkey” from A Hundred Years of Island Cooking by Hawaiian Electric Co. Valerie, a sister member of Hale Kūʻai Cooperative some years ago, gave it to me. During the holidays she always has this on hand for guests, she said. I made it for Christmas Day (omitting the banana leaf because I didn’t have one) and Mom served it alongside a ham. I bought a frozen turkey and started thawing it in the refrigerator four days before cooking it. After Julia Child, I used butter.

OVEN KALUA TURKEY

12-lb. turkey
12 ti leaves or foil
1 banana leaf
1/2 cup butter or margarine, softened
3 tablespoons Hawaiian salt
2 teaspoons liquid smoke

Rinse and drain turkey. Line a large baking pan with foil. Wash ti leaves and banana leaf; remove fibrous part of the veins. Line baking pan with ti leaves radiating from center; place half of the banana leaf in bottom of pan. Place turkey on leaves. Rub remaining ingredients on inside and outside of turkey. Place remaining half of banana leaf over turkey; fold leaves around turkey. Crimp foil around turkey and cover pan lightly with additional foil. Roast in electric oven at 375 degrees Fahrenheit for 6 hours. Shred turkey, adding enough of the pan liquid to moisten meat. Makes 8 to 10 servings.

For my Kaaawa neighbor Ted, who is more senior than I and who is curious about ship travel because as a member of his family has airline privileges he and his wife Dorothy have always flown, I highly recommend river cruising, and here’s the web link: http://vikingrivercruises.com. Go ahead, click on it. With the money you have saved on airfare, you can afford being pampered.

I booked a Viking River Cruise for DH and me on a whim when I quit my last job, and the trip became our 25th anniversary present to ourselves. I thought I’d better do it while I still had money in the bank. It was our first real cruise — the kind where you unpack just once — and we loved it. We rode on the Danube River on a 150-passenger longship across Austria in the December snow, stopping at the river towns and traditional Christmas markets between Germany and Hungary. Unlike us, you don’t have to go in winter.

For my alumni glee club sister Linda, who is newly retired from 9-to-5 and has painting on her bucket list, here’s a big announcement: I’ve decided to give formal lessons in how to paint, starting February, to you and a small group at my studio, following my teacher the late colorist Gloria Foss. Yes! 😉 Before I change my mind, I’m posting it here! Registration will open soon.

Linda kept whispering painting questions to me between songs in rehearsal every week, so I figured she’s serious. “I can teach you that,” I said. Teaching a course in painting will be a first for me. I’m not sure what took me so long to take this step in my journey, but I’m excited! Mahalo, Linda, for inspiring me to share what I’ve learned.

Copyright 2011 Rebekah Luke







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