sirenhag777

[blubushie]

Any thoughts on how good pimican(sp?) is as an actual ration?

I assume you mean pemmican?

It's basically mincemeat, but dried and portable. So yeah, it's excellent. You have to use the right meat for it though. White meat like chicken or rabbit doesn't dry or keep well. You can make it out of any red meat really, but I prefer venison when I can get my hands on it. Luckily there's a lot of feral deer in Australia, so there's not much a shortage of venison. You can even use fish (in my experience white fish doesn't work well, red fish like salmon works & dries excellently). For the fruits I usually use ginger berries, midgim berries, or rarely native plums or quandong diced into small chunks. If I'm very lucky, it's lilly pillies.

If you make a stew of it (boil it in water with some flour and veggies if you've got them) it's called rubaboo. If I'm honest I find it preferable to raw pemmican. I usually just add potatoes, onions, and whatever edible tubers I can find, along with whatever seasoning I got on hand.

But as a survival food? Yeah, it's excellent. You can live off that shit. It's got all the necessary things you need for your health—protein (from the meat), fat (from the tallow), sugars and vitamins (from the fruit). The only thing it doesn't have is greens, but you can last a summer without them if you're in a drought and can't find fresh greens, and if there's not a drought shit like stinging nettle is edible (seriously, all you have to do is dry them over a fire or boil them) and found readily around freshwater.

Pro tip: If you plan to eat it raw, add crushed nuts. I use bush peanuts. As I assume most of you aren't Australian, so use whatever nuts you like. But it's better with nuts.

[withwherewithal]

The next Magic the Gathering set is called Outlaws of Thunder Junction and it is a wild west inspired setting. It has a lot of returning characters including everyones favourite shirtless menace Oko who has a habit of turning people into elks.

Anyways as I am very excited about Magic and wanted to do something creative I decided I would make provisions, and put together Old West trail rations leading up to the set release. So today I went to the butchers and bought pork belly for salt pork and also some ground elk and beef suet that I will use to make elk pemmican. I will also make hardtack, dried fruit, cowboy coffee and then use the salt pork to make pork & beans and the pemmican to make a rubaboo!

[jminter]

Picks of the Week - April 19, 2023

These April showers are getting tedious so let's amuse ourselves some entertaining picks of the week. Tastes: Tonight, Vancouver Foodster and Tasting Plates YVR take patrons on an exploration of flavours around Vancouver on the Asian Eats Tasting Tour. Trailblazer: There's still a few days left to see Gateway Theatre's presentation of the critically-acclaimed musical Hey Viola! starring Krystle Dos Santos as Canadian civil rights icon Viola Desmond before it closes April 22.   Bloom: The Fraser Valley’s annual burst of spring colour returns today, Wednesday, April 19 with the 17th annual edition of the Chilliwack Tulip Festival bursting into bloom for the next few weeks.

17th Annual Chilliwack Tulip Festival opens today Festival: Continuing until May 28th, Urban Ink and The Cultch welcome new works and past favourites to a free, all-digital TRANSFORM Cabaret Festival focuses on empowering Indigenous artists and encouraging collaboration with non-Indigenous artists. Cabaret: At The Arts Club Granville Island Stage, until April 30, Rubaboo is a theatrical indigenous cabaret, guided by powerhouse Métis performer Andrea Menard, an acclaimed singer-songwriter and actor. Featuring the sounds of drums and guitar, this grand musical feast includes songs of reconciliation, unity, love, frustration, and resilience. Improvise: The Improv Centre on Granville Island debuts its spring show, Bring Back The ‘90s!, on Fridays and Saturdays at 7:30pm from April 21 to May 27, with a special opening night on Thursday, April 20 at 7:30pm. Concert: Friday at Christ Church Cathedral, Early Music Vancouver presents La Rêveuse in The Birds Concert, an association of birdsong with the music of the 17th and 18th centuries Dance: The April edition of The Dance Centre’s Discover Dance! series features Lamondance in a double bill of vibrant contemporary works on Thursday April 20th at 12 noon Scotiabank Dance Centre Laughs: Deconstructing a chef’s journey from food to comedy, Canadian Comedian Ali Hassan is bringing his hilarious show titled Does This Taste Funny?  to Anvil Theatre in New Westminster, April 19. 

Exhibition: From this Saturday, April 22 to June 11, Richmond Art Gallery, in partnership with the Richmond Public Library, presents A Small but Comfy House and Maybe a Dog the first major solo exhibition by Amy Ching-Yan Lam, guest curated by Su-Ying Lee, featuring sculptures made in collaboration with HaeAhn Woo Kwon, with objects from the collections of the Gallery and the neighbouring Richmond Public Library. Femme: The Cultch’s sixth annual Femme Festival features seven performances from women in music, theatre, dance, comedy, and circus, on its three stages continuing until May 14, 2023. Gallery: On display until May 14, Polygon Gallery presents As We Rise: Photography from the Black Atlantic Curated by Elliott Ramsey, the exhibition is organized by Aperture and features more than 100 photographs from the Wedge Collection — Canada’s largest privately owned collection committed to championing Black artists. Comedy: Running to May 7, The Firehall Arts Centre and Savage Society present the remount of Taran Kootenhayoo’s White Noise, a comedy about two families who have dinner together for the first time during Truth and Reconciliation week.

White Noise - Braiden Houle & Anais West photo from 2022 production, credit: Moonrider Productions Photography: Keep your eyes open until April 30 for the the Capture Photography Festival, Western Canada’s largest lens-based art festival, pops up at dozens of galleries and other venues throughout Metro Vancouver, also including an extensive Public Art Program, an Events Program including tours, films, artist talks, and community events as well as an educational partnership with Emily Carr University. Hawaii: You only have until April 23rd to take off to the sun as Hawaii From Above takes flight at Fly Over Canada, bringing its lush forests and flowing waterfalls to sandy beaches and dazzling shorelines to the Canada Place attraction Read the full article

[rickchung]

April Fool’s 2023

Metro Vancouver Events Calendar:

Now-Apr. 2: Sense and Sensibility @ Stanley Industrial Stage / Our Ghosts @ Firehall Arts Centre / Pretty Woman: The Musical @ Queen Elizabeth Theatre / Paradise or the Impermanence of Ice Cream @ The Cultch

Now-Apr. 10: West Coast Amusements @ Lansdowne Centre

Now-Apr 15: Black & Rural @ Pacific Theatre

Now-Apr. 30: Hastings Park Farmers Market (Sundays) / Rubaboo @ Granville Island Stage

Now-May 29: Skin: Living Armor, Evolving Identity @ Science World

Apr. 1-23: Vancouver Cherry Blossom Festival

Apr. 1-28: Riley Park Farmers Market / Trout Lake Farmers Market (Saturdays)

Apr. 1-30: Capture Photography Festival

Apr. 2: Richmond Cherry Blossom Festival

Apr. 8: Pink Mountaintops @ The Cobalt

Apr. 10-16: World Ski & Snowboard Festival @ Whistler

Apr. 12-16: Vancouver Fashion Week FW23 @ Chinese Cultural Centre

Apr. 12-23: Stupid F*cking Bird @ The Cultch

Apr. 13-23: Hey Viola! @ Gateway Theatre

Apr. 14-15: Billie Jean King Cup @ Pacific Coliseum

Apr. 15: Crazy8s Gala Screening @ The Centre for Performing Arts

Apr. 15-May 7: White Noise @ Firehall Arts Centre

Apr. 15-16: Coyuntura 2023: A National Latinx Theatre Gathering @ SFU Goldcorp Centre for the Arts

Apr. 16: Depths of Wikipedia Live! @ Rio Theatre / Drag N’ Dim Sum @ Cold Tea Restaurant / Vancouver Sun Run

Apr. 18: Said the Whale with the VSO @ Orpheum Theatre

Apr. 20: After Dark @ Science World

Apr. 20-May 21: The Legend of Georgia McBride @ Stanley Industrial Alliance Stage

Apr. 20-May 27: Bring Back the '90s @ The Improv Centre

Apr. 22: Vancouver Etsy Spring Pop-Up @ Heritage Hall

Apr. 22-30: Vancouver International Wine Festival

Apr. 27: Science of Cocktails @ Science World

Apr. 28-Oct. 9: Richmond Night Market

[yegarts]

Artist David Garneau to Create 400 Paintings for Edmonton’s Tawatinâ Bridge

Canadian Métis artist David Garneau is the commissioned artist for Edmonton’s Tawatinâ Bridge. The bridge will link the south side and downtown portions of the Valley Line LRT. The Request for Proposals asked Canadian Indigenous artists to submit their ideas for the Percent for Art project that will accompany the bridge. Garneau was chosen from a shortlist of three artists to complete the $295,000 commission.

The artwork will consist of more than 400 panels installed on the ceiling of the pedestrian walkway under the LRT tracks. Each will be shaped and painted to refer to Indigenous aspects of the region. One panel, for example, will feature the silhouette of a Northern Pike while the interior will show a map of 1880s Edmonton. Another will have the form of an ancient pot with the inside depicting local medicines. Ranging from 16cm x 5cm to more than 2.5 x 2.5 m, the paintings will be arranged to suggest the flow and interconnectedness of people, animals, the river, clouds, and time.

David Garneau is an Associate Professor in Painting and Drawing studies at the University of Regina. He holds an MA in American Literature and BFA in Painting and Drawing with Distinction from the University of Calgary and has exhibited widely throughout Canada as well as internationally. He is a greatly sought after speaker at conferences and symposia. This commission represents a homecoming for him and is his first public artwork in Edmonton.

“My interest in this project is personal and professional. I was born and raised in Edmonton and spent my youth exploring the River Valley. My great, great grandparents were Laurent and Eleanor Garneau (Métis) after whom the nearby Garneau district was named. That the Tawatinâ Bridge is so near to their river lot inspires me to return to this site with a proposal that honors our connection to this place, embodies some of the uses and teachings attached to this site, and engages the Indigenous community to co-create a work of art that is at once accessible and sublime.”

Garneau will engage with Edmonton’s Indigenous communities as he refines and creates his artwork.

Edmonton Arts Council Public Art Director Katherine Kerr says; “We are delighted that an artist of David Garneau’s stature brings his personal story as well as artistic inspiration to this project. We anticipate that the completed artwork will stand as a living reminder of the many currents that connect our shared stories and histories.”

David Garneau will present an artist talk at the 2017 Rubaboo Festival on February 3, 2017 at 6:00 pm in La Cite Francophone – 8627 Rue Marie-Anne Gaboury (91 street). Rubaboo is presented by Alberta Aboriginal Arts.

[ttruth-dispositionn-blog]

Hello From far, i can see your halo Don't be a malo I'll tell Lolo Let's drink a cup of milo Watching sunrise in Hidalgo With chicken marengo Goin to Tokyo I see Camila Cabello Standing alone in porteco In her have magneto My heart bounce like a yoyo I get vertigo I can feel pampero She gives me rubaboo Together we're creating momento Llama llama red pyjama on radio In the version of despacito We go to Palazzo Holding hands, i say te quiero She says, siento que a cada momento Se desaparece el tiempo Cuando estoy contigo

@ttruth-dispositionn

[fenxshiral]

Dalish Food Preservation: Jerky, Pemmican, and Hot-Pot

For most cultures throughout Thedas, preserved foods are a necessity. For the peoples of the Anderfels, and the Elves of the Dalish Clans, this is especially true. The Anders have to deal with the volatile climate of the Anderfels, and the Dalish must deal with their nomadic lifestyle which leaves little room for fresh food storage of any meaningful value.

One thing many cultures have in common throughout Thedas, and even our own real world, is that each cultures has some variation of dried meats. In Thedas, two kinds of dried meats are very ubiquitous throughout most cultures that still make liberal use of preservation: Jerky, and Pemmican.

Jerky

Jerky is meat that has been sliced or pounded very thin, and then dried with the aid of liberal amounts of salt and seasonings. In the modern era, we usually use nitrates of some kind to aid in the curing of meats like Jerky. In Thedas, and our own middle ages, however, they would have used only salt.

The Dalish typically make their jerky using salt, ironbark syrup (which is similar in flavor to mollasses), fermented rashvine sap and various herbs and spices that are native to the area in which they are staying. For example, Dalish clans in Ferelden and the Free Marches typically use a lot of borage, bay leaf, mint, juniper berries and parsley in their jerky.

Pemmican

Pemmican is essentially a loaf of dried/cured meat, mixed with fat and sometimes other ingredients. Some cultures add fruits and grains, whereas others use only meat, fat and seasoning.

In our own world, it is unknown who truly invented pemmican, but the word comes from the language of the Cree, one of the many indigenous peoples of North America.

Likewise, in Thedas, it is unknown who invented Pemmican. But almost every culture has, or used to have, a variant of it. The Dalish variation is known as ghial’bradh and incorporates a lot of dried berries and wild grains.

Hot-Pot

Hot-pot, hochepot, or hodgepodge is a stew made of a mixture of various ingredients, usually whatever the cook has on hand at the time. In many cultures throughout thedas, hot-pot is made with pemmican or some other cured or preserved food as its base.

Most cultures througout thedas have a variant of Hot-Pot. In Fereldan and the Free Marches, it is known as either hodgepodge, or rubaboo. In Orlais it is known as hochepot. In Antiva it is known as either mezcolanza or misto. In Nevarra it is known as miktí, and in Tevinter it is known as farrago. 

Among the Dalish, it is known as grid’iathe. It is typically made with Dalish ghial’bradh along with whatever fresh vegetables, grains and herbs that Dalish clan is able to forage.

DALISH MEAT JERKY (Dil’Selem)

Dalish jerky is usually made from wild ram, bear, sheep or boar meat. However, some clans will trade with human settlements for mutton, pork and beef.

Ingredients yield: about 1.5 lbs of jerky

3/4 cup hickory salt (about 6 oz by weight) (pickling salt will work fine)

1/4 c ironbark syrup (Maple syrup, molasses, or honey will work fine)

1 large amrita vein bulb or 4 arbor blessing bulbs, crushed (4 spring onions or 4 cloves of garlic will work fine)

2 large spoonfuls purified and fermented rashvine sap (2 tbs Worcestershire sauce plus 2 tbs black pepper will work fine)

5 pounds fresh meat

spices of choice (vary by clan, so just use your favorites, or none at all)

Process

Rub the meat with the salt, making sure to cover every inch of meat in a thin layer of slay. If you need to use more than 3/4 cup, do so. However, do not use less than 1/2 cup. 

Lay the meat on a rack in a large container and allow to rest in a cold place for at least 12 hours (the Dalish usually use tightly packed snow or ice, but i’m pretty sure a fridge will work fine). Do not allow the meat to rest for more than 48 hours.

Check the meat every day to check to see if any liquid needs to drained from the container. Make sure that any liquid that is drawn from the meat does not touch the meat. While there is enough salt on the meat to prevent bacterial formations, the same cannot be said for any liquid that is leeched out by the salt. Make sure to remove liquid when necessary. 

After 12 hours, remove the meat and wash thoroughly, making sure to remove all salt. Then vigorously pat dry until the surface of the meat is completely dry.

Once dry, slice meat into long, thin strips no larger than 1/4 inch thick. Make sure to slice the meat with the grain, otherwise your jerky will fall apart once dried.

Combine syrup, crushed bulbs, rashvine sap and any other spices of choice in a bowl until you form a smooth paste.

Dip each piece of meat into your seasoning paste, making sure that each piece is thoroughly coated in a very thin layer of seasoning.

Dry your meat using a wire rack over a low burning fire for at least 24 hours, or until fully dried.

In the real world: use a food dehydrator, making sure the temperature stays between 130 and 140 degrees at all times. Dry your jerky until it is firm and stiff but not ready to fall apart.

Alternatively, you can dry your jerky in the oven, making sure to use your oven’s lowest setting and leaving the oven door slightly open.

DALISH PEMMICAN (Ghial’bradh)

Similar to Dalish jerky, Pemmican or ghial’bradh is typically made with ram, bear, sheep or boar meat. Unlike jerky, however, it is not as salty, and usually incorporates dried fruit and grains. What results is a thick, dry meat ‘bread’ that is usually stored and then sliced to be heated and eaten later. 

Many Dalish clans will store ghial’bradh is bags made of animal hide. These bags can be made to be air-tight and oftentimes clans will bury bags of excess ghial’bradh and leave specific markers so that other Dalish clans can make use of their good fortune later.

Ingredients

yield: about 3 lbs of pemmican

5 lbs of fresh meat

1.5 lbs of suet (animal kidney fat, specifically of beef, venison and pork)

2 oz (by weight) dried fruit

1 oz (by weight) cup cooked, drained and dried wild rice, or wild wheat berries

Process

Slice meat very thin against the grain.

Dry meat on a wire rack over a very low smokey fire for about 24 hours until completely dry. (alternatively, dry on your oven’s lowest setting with the door slightly open for about 10-12 hours. If you use a dehydrator, bake your meat strips in the oven for 30 minutes at 200, and then use your dehydrator normally). Meat should be completely dry and brittle once done.

Using a mortar and pestle, ground your dried meat into a coarse powder (alternatively, you can use a food processor in the modern world).

Make sure the amount of dried meat is equal (in weight) to the amount of rendered fat you have. Adjust if needed.

Melt your rendered fat completely, but do not allow it to become too hot.

In a large bowl, combine the cooked grain, dried fruit and meat powder.

Add your rendered fat and stir until combined into a smooth paste.

Pour your paste into molds of your choice (the dalish use clay bread pans) and pat down to get rid of any air bubbles. Store in a cool place until set and firm.

Remove pemmican from your mold and wrap in cloth (or use plastic wrap if you live in the real world). 

Your pemmican will keep for longer if you choose to omit the fruit and grain. Many Dalish clans would choose to leave out the fruit and grain until it was time to eat, and then they would mix the pemmican with the fruit and grain in a large bowl before eating.

Do remember that pemmican is very high in calories. 1 pound of pemmican typically contains 3000 calories, so it is very much not a food that you want to snack on. This is, however, the perfect food to take when you go backpacking or camping (or if you’re a constantly travelling nomadic Dalish clan).

Additionally, I recommend buying pre-rendered suet if you can get it, but if you’re interested in being a bit more traditional, check out this instructional video on how to render your own suet.

DALISH HOT-POT (Grid’iathe)

Ingredients

yield: about 8 portions

1 pound Dalish pemmican (ghial’bradh)

1 large bowl rashvine nettles, boiled, drained and washed (feel free to using stinging nettles or fiddleheads instead. Learn how to prepare stinging nettles here, and how to prepare fiddleheads here. Warning: Never EVER eat fiddleheads or nettles raw.)

1 large bowl fresh elfroot, washed and drained (you can use spinach or kale instead)

1 pound potatoes, peeled and diced

6 large Amrita Vein bulbs, roughly chopped (or 2 large onions)

Any other fresh vegetables and herbs you can forage (or buy at ye olde grocery store)

1/2 pound fresh wild rice or wild wheat berries (you can use farro or rye berries if you like)

1 spoonful of lard or butter (you can use vegetable oil as well)

Salt to taste

Process

Roughly chop your pemmican

Heat the butter or lard in a large pot. Once the butter has started to brown, add your onions. Cook until translucent, and then add all of your other vegetables.

Put in another water to cover all of the vegetables by at least 2 inches.

Add in your chopped pemmican and wild rice. Cook until stew has reduced to a thick consistency and pemmican and rice are fully cooked.

Add your rashvine nettles, elfroot, and any other fresh greens and herbs that you wish. Cook just long enough for them to wilt and release their flavor.

Season to taste and serve immediately with a large mug of fresh Dalish ale.

Your stew should have the consistency of thin chowder. If you wish for a thicker soup, simply use more grains.

Bon Appétit, or as they say among the Dalish: Son’ava!

[foodreceipe]

How to Make a 5,000-Year-Old Energy Bar

Eat like ancient Great Plains hunters with this simple recipe. by Sam O'Brien April 30, 2020

In Secrets of Polar Travel, explorer Robert Peary spends several pages waxing poetic about the merits of a ration he brought on his expeditions to the Arctic between 1886 and 1909. In addition to ranking it “first in importance” among his supplies, he genuinely enjoyed the food, writing that it was the only meal “a man can eat twice a day for three hundred and sixty-five days in a year and have the last mouthful taste as good as the first.”

Peary was talking about pemmican, a blend of rendered fat and powdered, dried meat that fueled exploration and expansion long before his attempts to reach the North Pole. Archaeological evidence suggests that as early as 2800 BC humans hunted the bison that roamed North America’s Great Plains and blended their meat, fat, and marrow into energy-dense patties with a serious shelf-life. A single pound of pemmican lasted for years and might’ve packed as many as 3,500 calories.

“Pemmican is a legit ancient indigenous energy bar,” says Shane Chartrand, a chef from the Enoch Cree Nation in central Alberta. Chartrand’s cookbook, tawâw (which, in Cree, means “come in, you’re welcome, there’s room”), contains a recipe for salmon-based pemmican, but he believes the food’s value lies in function more than flavor.

“Some things are not meant to taste good; they’re meant to make you survive. I’ve hunted all my life. When you’re way out there and you’re starving and you can feel your body breaking down and you’re tired and your sugars are low, it doesn’t matter if it tastes good. You want something that helps you live and helps you keep moving. That was pemmican.”

Archaeologists theorize that it was pemmican’s ability to help early Plains cultures keep moving that allowed them to spread and develop into the many indigenous groups that exist across the Northern United States and Canada today. As different cultures—from Cree to Ojibwe to Blackfoot to Sioux—made their own versions over subsequent millennia, names and recipes varied. Most makers used bison, while others opted for venison or fish. Some blended in dried chokecherries or saskatoons, while others cooked the final patty into a stew known as rubaboo. The end result was always high-octane, easily-portable nourishment. .

https://www.atlasobscura.com/articles/how-to-make-energy-bars-at-home

[vishalpateltumb]

How to make a super food "Pemmican" that last a life time without refrigeration - https://tinyurl.com/ybgqdwvu .

Q: What is pemmican food / Recipe? A: Pemmican food/recipe consists of lean, dried meat which is crushed to a powder and mixed with an equal amount of hot, rendered fat. Sometimes crushed, dried berries are added as well.

Q: From where the Pemmican word come? A: The word comes from the Cree word pimîhkân, which itself is derived from the word pimî, "fat, grease". It was invented by the native peoples of North America.

Q: What ingredients used for pemmican? A: Mostly bison, deer, elk, or moose as a meat. Sometimes cranberries and Saskatoon berries were added as a fruits. Blueberries, cherries, choke berries, and currants were also used, but almost exclusively in ceremonial and wedding pemmican.

Q: How pemmican food was cooked? There were two ways it cooked: i: one a stew of pemmican, water, flour and, if they could be secured, wild onions or preserved potatoes. This was called "rubaboo".

ii.the other was called by the plains hunters a "rechaud". It was cooked in a frying pan with onions and potatoes or alone. Some persons ate pemmican raw, but I must say I never had a taste for it that way.

For more information about ultimate survival food - Please visit - https://tinyurl.com/ybgqdwvu .

[gercarriere]

Absolutely incredible performance tonight!! Got to meet the incredible @santeesmith at the Rubaboo presents NeoIndigenA I cannot wait to see what the rest of the week has in store ⭐���⭐️⭐️#artists #art #creative #performance #movement #mesmerizing #capivating #energy #yeg #rubaoofestival #indigenous #culture #connection #creators #feminine #wildwoman (at La Cité Francophone)

[rickchung]

March Madness 2023

Metro Vancouver Events Calendar:

Now-Mar. 5: Teenage Dick @ BMO Theatre Centre / Starwalker @ York Theatre

Now-Mar. 25: Vancouver International Dance Festival / Riley Park Winters Farmers Market (Saturdays)

Now-Mar. 26: Vancouver Mountain Film Festival

Now-Apr. 30: Hastings Park Farmers Market (Sundays)

Mar. 2: Rise Film Festival @ Capilano University

Mar. 2-12: The Wrong Bashir @ Firehall Arts Centre

Mar. 2-Apr. 2: Sense and Sensibility @ Stanley Industrial Stage

Mar. 3: Black Space Jam @ Biltmore Cabaret

Mar. 3-5: Canada Sevens Rugby @ BC Place

Mar. 3-May 29: Skin: Living Armor, Evolving Identity @ Science World

Mar. 5: Raised in Chinatown @ Chinatown Storytelling Centre

Mar. 5-11: Vancouver Cocktail Week @ Fairmont Hotel Vancouver

Mar. 7-11: Vancouver International Women In Film Festival @ VIFF Centre (Mar. 12-25 online)

Mar. 7-12: Anastasia @ Queen Elizabeth Theatre

Mar. 8-10: UBC Players Club: Festival Dionysia @ PAL Studio Theatre

Mar. 9-19: Prophecy Fog @ Gateway Theatre / My Little Tomato @ The Cultch

Mar. 11: The Cedar Sage & Sweetgrass Indigenous Art Show @ Massy Arts

Mar. 16-18: Ballet BC: Horizons @ Queen Elizabeth Theatre

Mar. 16-19: BC Home + Garden Show @ BC Place

Mar. 17-18: CelticFest Vancouver @ Vancouver Art Gallery

Mar. 17-19: Monster Jam @ Pacific Coliseum

Mar. 19-Apr. 2: Our Ghosts @ Firehall Arts Centre

Mar. 21: Music on Main: Capilano String Quartet @ Fox Cabaret

Mar. 29-Apr. 2.: Pretty Woman: The Musical @ Queen Elizabeth Theatre

Mar. 30-Apr. 30: Rubaboo @ Granville Island Stage

Mar. 31-Apr 15: Black & Rural @ Pacific Theatre

[scarletnlght]

rubaboos replied to your post: Theme Feedback

it’s trash

die(=

[yegarts]

David Garneau Art and Artist Talk!

We are hugely excited for this project, and for David Garneau’s artist talk at the Rubaboo Festival tomorrow evening over at La Cité Francophone (8627 Rue Marie Gaboury [91 street]). David is part of the group exhibition at Gallérie Cité, running concurrently with the festival. His talk will touch on all aspects of his art, including in-progress shots of the 400 paintings to adorn Tawatinâ Bridge.

The talk is at 6pm and admission is $10 at the door.  Performances by Red Leather Yellow Leather and Folk Lordz will follow.

Click here to read more about David & Tawatiná Bridge

[peopleofthepast-blog]

chill rubaboos

[wands4rent]

delete ur blog st*pid

slay me!