- “We don’t do short form, we do long form. It’s much more sophisticated and interesting.”
- “Improv? I don’t do improv comedy. I do improvisational theater!”
- “You know how they are so obsessed with game? Well we just follow our gut and let what’s funny take care of itself.”
Odds are, if you are an improvisor, you have said something like this when describing your work. You might even have some statement like this in the description of your group or show, maybe even your personal bio. And maybe you have heard someone else say something similar, contrasting what they do with what you do and casting your work in a negative light. Chances are you have felt that defensive lurch in your belly, a wave of anger as you think of things to say in response, to put them in their place.
Me? I’ve been on both sides of this. Continue reading “How to excel at scenework and influence improvisors – part 3”
by David Kessler, former head of the FDA in the first Bush and Clinton administrations. In it he argues that the primary driver of our current obesity epidemic is the ubiquitous availability of large portions of hyperpalatable foods. What are hyperpalatable foods? Open a Chili’s menu or visit your local Panda Express or Cinnabon and you will see plenty of examples. These are highly processed foods with layers of suger, simple carbs, fats, salts and flavoring designed to be irresistible to consumers. They are foods that we crave, that we have become accustomed to eating in huge portions, that are dense in calories and often have strong flavors. The food and restaurant industries have become very good at making foods that we want to eat and the result has been millions of people essentially addicted to fattening foods.