Community vibes – how do you grow a crew?

Ah, that most perennial of questions.

I’ve recently started teaching lindy hop again, and while mostly it’s been a lot easier than when I first set up a business and class, there are the same usual challenges: how to get students to stay for the whole block, how to be welcoming without making it weird, how to balance the work with the fun for me.
I actually feel ok about the teaching itself, and the marketing and promotion side of things. The interesting bit for me is figuring out where I, my class, and the peeps in my class fit into the bigger local scene. How and when do I look at running social dancing? How do I stop my social dancing being some weird stand alone thing instead of a natural progression from classes? How do I make the right conditions for community?

Or as I said to my friend, it’s like I’m asking myself, “How do I make friends?!” I am not a shy person. I should know this. But I’m curious to see how other people do this.

What are the things about your club/class/party/crew that make it fun and somewhere people want to be?

I know from experience that the way to build a cohort and a little group of peeps is to use my social skills so they can make friends. Welcome everyone individually. Learn names. Ask them about themselves. Drinks and snacks after classes, time to talk and make friends in class. Spend more time on making connections with the students who come to class than with trying to sell classes to people who haven’t come.

Ideally, I’d like to just have them all get into trying out ‘social dancing’ ie, just dancing, in the space right after class. And also taking time to eat snacks (the snack table is where people chat), have a drink, get to know each other. The dancing part is lovely, but the getting to know each other part is essential.

Anyway, Julia Loving just put me onto this fantastic panel session they did in NY in 2019. They spend a bunch of time in the question time talking about how to get young folk, especially young Black folk into lindy hop. Once again, white girl me should be listening to Black elders to learn. The things I see and hear them say:

  • Providing food, Ronald Jones says. A basket of chicken for some kids in a basement. A buffet dinner in the room where the panel is held. This makes complete cultural sense to me from my family and background.
  • Respect the young people, Ronald says. Don’t treat them like babies or fools. Treat them like thinking, responsible people.
  • If you’re a young person, sit with the elders, Mickey Davidson demonstrates. Listen to them, learn from them, earn their respect. ie show respect. And you’ll be gradually included.
  • Play music at the party.
  • Make your gig physically accessible (ie not way over the outside of town).
  • Make some jokes, laugh at some jokes.
  • If someone’s talking to you (whether it’s in a mic on a stage or at the snack table), make the active listening noises: hello! Oh yeah! Whaat? The Black audience listening to the panel session demonstrate. We don’t like a silent, stiff crowd, right?

30 foods a day

I quite like these stories about lunch times in Japanese schools.
The bit that western journalists seem to fixate on is the lower obesity rates in Japanese kids. The bit that I’m really interested in is the ’30 foods a day’ rule. Followed closely by the importance of sitting down at a shared table to talk and eat and enjoy each other’s company. It’s my most favourite thing, as an adult (though it was torture a teenager).

If you’re a friend on instagram, you’ll have seen that I’ve been going hard on the home cooking in the last 8 or 9 months. I started with Ottolenghi’s Simple, worked my way through Tammimi’s Falastin (fucking amazing book), through modern Indian cooks like Meera Sodha, and back to the queen, Madhur Jaffrey. With stops in books like Durkhanai Ayubi’s Afghanistan book ‘Parwana’.
I’ve been kind of obsessed with ‘middle eastern’ and ‘indian’ cooking. Though those two words are ridiculously small for such enormous and diverse cultures.

What do I like about them?
They have a lot of things in common, which makes shopping easier: rice, spinach, yoghurt, eggplant, tomato, coriander, fresh white cheese (whether fetta and haloumi or paneer), garlic, flat bread, onion, okra, lentil, capsicum, chilli, chickpea, salt…. and so many more.

In both cuisines, I’ve tended towards the vegetarian side of things. At first because that’s just where my recipe books led me. But after a while, I realised that it was easier to shop to this sort of dish (meat is more expensive, harder to get if you’re eating ethically, and makes washing up harder), and that both big families of eating leant heavily on a _range_ of dishes, not one central plate.

I think this is the key part of eating these sorts of food: variety. The ingredients are often quite samey (rice, eggplant, tomato, chilli, garlic), but the mode of preparation varies (pilaf or steamed, charred or stewed, pulped or grilled, fresh or dried, chopped or crushed). And each meal is a combination of dishes: a ‘salad’ (ie chopped fresh vegetables), a yoghurt dish or condiment, fresh herbs (so many fresh herbs!), something hot and tasty (a stew or baked dish or curry), a bread or rice, and as many pickles or chutneys as you have in the fridge.

So even though you’re sitting down to one simple main dish, it’s a very exciting feast for the senses to eat: colours, flavours, the balance of acid and base, sweet and salty. I learnt a lot about the importance of salt for balancing chilli (thank you Samin Nosrat), and when to add herbs vs when to add the spices.

This is where I think that the ’30 foods a day’ rule shines. Thirty different dishes a day is very simple when you’re eating fresh fruit and veggies, a good carb, pickles, and chutneys. I thought it would mean a lot of extra work to prepare all these new dishes. Sometimes it does. But I set aside an hour to prepare each meal, and I eat earlier in the evening (I start cooking at 5pm). Luxuries, really. I cook the full quantity of a recipe, and I freeze at least half. This means that on the nights when no one can be fucked cooking, we can dig out a little pot of ‘sour pickle chicken curry’, put the rice cooker on, and half an hour later we’re eating a delicious dinner with spoonsful of yoghurt, chutney, and quick salad.

All of this is _interesting_. It tastes good, but in so many different ways. It’s exciting to the palate, to use a hackneyed phrase. But I find, particularly as someone who looooves sweets, that this variety slows me down at meal times, has me paying more attention to the meal. Talking about it.

I’ve recently started getting very excited about chutneys. And this began with ‘Cooking with Kurma’ (Kurma Dasa), a cheap and excellent vegetarian book I bought from Community Aid Abroad twenty years ago. Kurma made chutneys easy. And they are: you just throw fresh herbs, some nuts, some salt, some chilli, some lemon juice into a food processor and mash it all up. This year I’ve been obsessing over Meera Sodha’s coriander chutney. The perfect balance of sweet, salty, chilli, acid. All these chutneys can be added to your bowl at the table, or cooked into ingredients in the pan. And if you can’t be bothered making your own (though you really should – they are super quick and easy), the local Indian grocer will have at least five shelves of chutneys in varying degrees of heat, and with a million different ingredients.

Next I move on to flat breads.

But all this is to say that the way I was raised, eating white foods prepared by English people, was completely unlike this experience. The foods my family ate had no variety. Meat and three veg from the freezer. Salt if you’re lucky. And honestly, who wouldn’t seek out a lovely big dollop of sugar, fat, and salt at the end of a sad meal like that?

Books I’ve mentioned:
Ottolenghi’s Simple
Tammimi’s Falastin
O and T’s Jerusalem
-> https://ottolenghi.co.uk/shop/hampers-and-gifts/books

Durkhanai Ayubi’s Parwana
-> https://www.simonandschuster.com/authors/Durkhanai-Ayubi/188556258

Meera Sodha’s Fresh India and Made In India
-> https://meerasodha.com/books/
-> her coriander chutney

Madhur Jaffrey (all of them, but I’m really into Curry Easy Vegetarian atm)
-> https://www.penguin.co.uk/authors/100/1006748/madhur-jaffrey.html

Samin Nosrat’s Salt Fat Acid Heat (start with the tv show)
-> https://www.saltfatacidheat.com/

Kurma Dasa’s Cooking with Kurma
Someone I forgot to mention, for which I’m ashamed: CLAUDIA RODEN.
So many brilliant books. I’ve got quite a few, but the one that introduced me to her books is ‘Tamarind and Saffron: Favourite Recipes from the Middle East’. I recommend:
-> The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day (we call this ‘The Big Book Of Jewish Fun’ in our house)
-> Arabesque – Sumptuous Food from Morocco, Turkey and Lebanon

TV shows I recommend (all on netflix i think):
-> High On the Hog
(A limited series about African American food – the bits about African heritage in Black American food are really interesting. Rice. Chilli. Beans. This makes sense geographically, but also in terms of trade routes)

-> Raja, Rasoi aur Anya Kahaniyan
(A limited series about regional cuisines in India. A bit tourist-bloggish, but truly fascinating to watch, and a good place to whet your appetite for the topic)

-> Salt Fat Acid Heat
Zoe recommended this one, and it’s a great intro to the way these elements are used in cooking, internationally. The ‘acid’ ep, set in Mexico, was my favourite, as I love sour things, but I’m also fascinated by the science of acid.

Drawing a line from pathologising Black bodies to lindy hop

What if Doctors Stopped Prescribing Weight Loss?

Women, and particularly women of colour, are less likely to have their health concerns addressed by medical professionals. Doctors and health care workers are more likely to emphasise weight loss as a ‘cure’ for various ailments than any other therapy.

This interesting article discusses how medical discourse pathologises fat or unskinny bodies, and works to control the appearance of women. If we go a step further and think about how this ‘ideal’ female body is marked by race and presented as ‘healthy’, we can also see how Black women’s bodies are therefore positioned as unhealthy. And of course, a woman who doesn’t fit this skinny white ideal is also branded lazy, weak-willed, even amoral.

If we think about Grey’s brilliant piece about vintage wear in the jazz dance world, we can see how an emphasis on ‘vintage aesthetics’ (which aren’t vintage at all, but contemporary bodily values mapped onto an imaginary past) not only penalises Black women’s bodies, but punishes Black women’s pride and joy in their embodies Blackness. In other words, a Black woman who feels happy and good when she’s dancing is punished for this joy by modern lindy hop culture. Her ‘weight’ is seen as a moral failing, and her body shape literally doesn’t fit into the ‘acceptable’ costumes (and choreography) of ‘popular’ white lindy hop.

Most importantly, she’s taught to mistrust her own joy and pride. She is told that her body is proof of a moral failing. That pleasure she finds in her body is misplaced. She is encouraged to doubt herself and her body, and to punish herself with starvation.

You can see, of course, how a person in this state of mind, doubting her thoughts, mistrusting her body’s feedback, is perfectly positioned for sexual and physical abuse.

This article is good for the way it discusses Dr Metz’ respect for and centering of her patients’ thoughts and feelings, rather than arbitrary medical rules.

They talk a little more about Towne’s diet as Metz thoughtfully frames the conversation, asking, “Does your body give you feedback after you eat that?” instead of offering prescriptive advice about what to eat or avoid, as a different doctor might have. (source)

I’m going to go a step further, and ask you to think about how the way lindy hop is taught repeats these patterns. Are we given arbitrary rules about how to hold our partner’s hand, or are we asked to experiment with what feels good, and trust our own bodies and feelings?

And then I’m wondering: how can we truly decolonise lindy hop, and other popularised Black dance, when we are pathologising the Black bodies and Black ways of being in the world that created them?

References:
I’ve written more about the issue of ‘vintage wear’ and dance in Vintage fashion and lindy hop: let’s add race, 14 February 2018.

Virginia Sole-Smith, What if Doctors Stopped Prescribing Weight Loss?, Scientific American, July 2020.

Grey Armstrong, Dance Communities and Time Travel, February 2018.

Bunya pines and murri knowledge

There are a bunch of bunya pines in Ashfield park, and a huge one up on Charlotte Street. The pine cones are epic huge. HUGE. And edible.

They only grow wild in Gubbi Gubbi, Waka Waka, and Yuggera country, places which have been called South East Queensland since invasion.
A story about Bunya Dreaming festival.

Queensland is a huge state, and the land it covers now is the country of a whole host of Aboriginal and Torres Strait Islander people.
The Bunya Pine grows in only a small part of this territory, in country cared for by three people (Gubbi Gubbi (aka Kabi Kabi), Waka Waka, and Yuggera.
I used the AIATSIS map and the The Australasian Virtual Herbarium map to figure this out.

There are other stands of Bunya Pines in other parts of Australia, but they are much smaller.
Bunya pines fit into the ‘bush tucker’ family of noms, and I know my local Sydney foody friends have been experimenting with using their nuts to make pesto.

This website is a useful tool for learning about agreements treaties and negotiated settlements in Australia.

Food and Dance; as ordinary as oxygen

Soul Food Junkies (broadcast version) from Sonia Gonzalez-Martinez on Vimeo.

This is a really great little docco. As you’ve probably figured out, one of my favourite ways of experiencing the places I visit is to see what people eat, how they eat it, and where they get it. I especially like ‘ordinary’ or ‘everyday’ food – supermarkets, greengrocers, delis, markets. The places where people buy their everyday food.

Sitting here in Herrang, at a dance camp devoted to black dance history, I’m struck (once again – for the millionth time) by just how selective this ‘history’ is. It’s heavily vetted by middle class white people, and barely touches on the everyday lives of black people in the 20s/30s/40s, let alone today. One of the very real consequences of this, is that lindy hop and tap and all those other black dances are even more clearly separated from the black vernacular.

The other night there was a library talk about lindy hop, with the provocation: “lindy hop: a dance to preserve or develop?” All three of the people on the panel were white, middle class Swedes. I find this thought more than a little troubling. This was clearly a statement of ownership of black dance. By white business owners. I couldn’t attend, and frankly, I couldn’t quite bear the thought of another belaboured discussion where white people give endless excuses and reasons for why what they are doing is ok, because this one time a black guy told them so. To paraphrase an important movement in lindy hop today: the voices of black lindy hoppers matter. Time to stop talking and listen, white lindy hoppers.

Anyways, this documentary is about the way black families can both preserve and innovate, by focussing on community development (specifically in terms of addressing food deserts and access to ingredients in black communities, as well as cooking). Here, the cultural practices and products – cooking, eating and food – are clearly marked as central to black family life, and therefore of vital importance to black cultural life. This filmmaker makes it clear that stepping aside from the commodification of processed food and black eaters’ engagement with food only as consumers is a serious issue. Growing your own greens is as important as dancing your own dances and making your own music; it is soul food.

Fart cauliflower

We have had a lot of cauliflower in our veggie box recently, so we’ve made a lot of fart cauliflower. It freezes beautifully, is easy to make, and is quite soothing if you are feeling a bit niggeldy. Exclude the chilli if you don’t like it too spicy. Eat it with rice and yoghurt. Sorry it’s in a photo not text. Sorry it’s rotated 90*. It’s called fart cauliflower, because that’s what it smells like when it’s cooking. Yummy.

fartcauliflower

(from Madhur Jaffrey’s book ‘The Madhur Jaffrey Cookbook’. All praise Madhur!)

(Note my helpful tip: vegetables get smaller as they cook. Cauliflowers have lots of water in them.)

Another shit-stirrer post about teaching

I’ve been thinking quite a bit lately about why people teach, and what they get out of it (for obvious reasons).

There is this idea in the lindy hop world that we should all sacrifice lots ‘for the community’. As though ‘the community’ was this really huge thing, larger and more important than all of us, and yet somehow not including us at all. I’m not sure where this idea that we should sacrifice our own health and spare time for the sake of other people’s dancing came from. I sometimes think it has to do with the revivalist impetus: that we have to keep lindy hop alive no matter what. Which is problematic for so many reasons. Starting with a) It wasn’t actually dead before busy white people started getting into it in the 1980s; b) If the communities that developed it have moved on to other things, perhaps a vernacular dance has lost its utility, and social dances should be useful and relevant above all else.

This is what I think:

  • communities must be sustainable. Culturally, socially, economically, environmentally… and so on.
  • The people in the community are that community. That includes the teachers and volunteers and event organisers and so on… all the people who are working their bums off to ‘keep the dance alive’. This means that their lives and work have to be sustainable: they have to earn enough money to pay their bills; they can’t ruin their health and relationships and lives with overwork; they have to find joy their work – it cannot be a burden. ie NO MARTYRS.
  • The ‘community’ is not a discrete bubble. All ‘communities’ overlap and interact with other ‘communities’. So the ‘lindy hop community’ is also a part of, or overlapping with, the ‘jazz community’, and the ‘vintage lifestyle’ community, and the ‘live music industry’, and the ‘wider local community’, and the ‘national community’, and so on. We are no better or worse than the people who don’t dance lindy hop. Lindy hop doesn’t make us special; we are already special. And so are the people who don’t dance lindy hop.

I know that a lot of lindy hop teachers I’ve met and worked with in Sydney and Melbourne feel as though the value of their teaching is assessed by the number of students in their class. As though they somehow fail to be good or important or useful teachers if they aren’t funnelling hundreds of new lindy hoppers onto the floor every year. I used to feel this way. But now I don’t.

I think that we all realise that huge classes are not good learning or teaching environments. Students don’t get the time or attention they need from teachers, nor do they develop the social bonds that help make a good community. Their learning and sense of ‘group’ is focussed on the teacher, and often, on the larger school identity. Rather than on the smaller, more important relationships with other people in their class, and on the social dance floor. Further, classes that focus on rote learning, on running through a sequence of steps over and over again until the students have it ‘perfect’ is not great learning.
It’s as though this sort of class deliberately undoes the culture and practice of social dancing. If you are pushing through a rote sequence of steps, no matter what, you cannot stop and listen to your partner, you cannot adjust your dancing to work with your partner and make it work, and you definitely cannot listen to and respond to the music. And that is very sad. It is also the opposite of lindy hop: this is not preserving a vernacular dance.

I see students come out of dance classes unable to ‘start’ dancing on the social dance floor until someone ‘counts them in’ or helps them ‘find one’. As though there was this rule that we HAVE to start dancing ‘on one’, or that steps have to perfectly align with an 8 or 6 count sequence. More importantly, those same students haven’t learnt how to make a real connection with a dance partner, because their attention in class is so focussed on the teachers; they’ve never learnt that it’s ok to just bop about on the spot with a new friend, chatting, and enjoying the music. They feel that they have to execute that series of prescribed moves perfectly if they are to be ‘good dancers’. And of course, those prescribed moves are only available (for a price) from a dance class.

This isn’t the students’ fault. Or even the teachers’, really. It’s the fault of a pervasive ideology of ‘learning through memorisation’, and a push to acquire huge class numbers as an indicator of ‘success’ – primarily financial. It’s also accepted that the retention rate of any class will be low – that people will find lindy hop really hard in their first class, and that they won’t ever come back. And, to be blunt (as though I was ever anything else), I’d be scared off by a huge class focussed on rote-learning a series of strictly ‘perfect’ steps.

The saddest thing about all this, is that this is not what lindy hop – or jazz – is all about. It makes me sad that teachers feel they have to push their classes to become bigger and more ‘successful’, instead of taking time to enjoy the time they spend with students in class. They are so intent on acquiring the ‘sexiest’, most ‘sellable’ steps from the latest round of competition videos, that they forget that dancing is actually lots of fun, particularly when the steps are simple and the focus is on the music and your partner.

I’ve recently shifted my own focus – in a very determined way – to classes which are all about social dancing. That means great music. That means learning to work with a partner – and not just for a 30 second rotation in class, but for a whole song in class. I don’t teach fixed patterns of steps; I teach a pattern, and then build on it, encouraging the students to figure out their own combinations. With Marie and Lennart’s example in mind, after the first few partner rotations in class, I don’t ‘count students in’ any more. I let them find their own way into the music. To me, these are the real skills social dancers – lindy hoppers – need. Nobody needs that latest trick that Famous Dancer X pulled out in a comp. A competition is not social dancing; the skills are quite different.

The nicest part of this shift in focus is that I find teaching so much more satisfying, and so much less anxiety-making.

So why am I writing this post now? It’s because this story about Stefan Grimm has been making the rounds in my academic network. I used to work in academia, but gave it up because it just wasn’t any fun. The students were neglected by shitty class environments, the research wasn’t fun any more because it was squeezed into restrictive grant-getting processes.

Reading this piece about universities as anxiety machines, I was struck by the similarities between the ‘dance class industry’ and universities. And not just because they’re both centred on pedagogy (or are they? What university still prioritises learning – whether through research or teaching?) The discussion about unpaid labour (normalised by the idea that ‘that’s what you do to get ahead’), sounds a lot like the exhaustion and exploitation in the lindy hop world justified by ‘doing it for the community’. The

…normalised surveillance of performance in class through attendance monitoring, learning analytics, retention dashboards and text-based reminders about work/labour/doing, and in the entrepreneurial demands of attending careers fairs and employability workshops and cv clinics, and in attempting to find the money to eat and live.

…sounds a lot like lindy hop today.
Get bigger classes. Where are you on the leader board? Have you hunted down the latest marketable step or move from the latest round of competition videos on Youtube? Did you go to that workshop and ‘collect’ moves?

And for ‘professional’ lindy hoppers (as though we aren’t professional unless we are traveling the world every weekend), the pressure is far higher. Not teaching on a repetitive injury? Not working hard enough. Not disguising disordered eating as ‘eating healthy’, ‘the paleo lifestyle’, or, most ironic of all, ‘keeping well’? Not truly committed to dance. Haven’t taken up a dozen ‘strength and maintenance’ exercise regimes on top of your lindy hop training? Just aren’t trying hard enough.

…this form of overwork and performance anxiety is a culturally acceptable self-harming activity. …My culturally acceptable self-harming activities militate against solidarity and co-operation that is beyond value…

(all these quotes are from ‘Notes on the University as anxiety machine’)

This is, of course, the bottom line. Because teachers (especially the highest profile ones) don’t spend quality time with anyone other than other teachers for extended periods of time, this stuff is all normalised. And they aren’t allowed the time and quiet to question the working conditions of their ‘jobs’. They are expected to work and work and work ‘for the community’. And if they do ask event organisers for things like, oh, a quiet room with a door that closes and a real bed to sleep, there is this niggling perception of them as ‘difficult’.

I don’t know where I’m going with this, really. Beyond arguing that we should shift our focus to more socially sustainable practices. And we should question the ‘for the community’ ethos that justifies socially and physically unsustainable work practices. Also, we should teach lindy hop like a vernacular dance, not like you’re going to be sitting an SAT test.

Lemon parsley sauce

Make this and serve it with roasted veggies, some greens and poached eggs, or with salmon.

  • 1 bunch flat leaf parsley
  • 6 anchovy fillets
  • 2 tbsp capers
  • grated zest 2 lemons
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • ground pepper

Whizz everything except the olive oil and pepper in the food processor. Then add the olive oil gradually as you whizz, til it’s mixed in properly. Then add some pepper.

If you’re a vegan or a vegetarian and you don’t eat anchovies, I’m not sure what you can do. Or what can be done for you. You’ll need to up the salt without them. And, well, look. Just don’t bother. Don’t bother. You need anchovies.

The Rules of Connection: I think about pedagogy, lindy hop and ideology

Once again, Bug’s Question of the Day has my brain working.

Recently there was a paper published in Research and Dance Education on “frame matching” where it is proposed that there is a “universal” methedology of lead/follow that can apply to all partner dances.

http://www.joeandnelle.com/assets/frame_matching_and_pted_by_joe_demers.pdf

However is it really Universal? I often hear complaints from blues dancers about “Lindy Connection”, and likewise from Lindy Hoppers about how “heavy” blues connection is.

Likewise, some say that the concepts of frame matching are different for different dances anyhow.

So, do the concepts of frame matching really apply universally to all partner dances?
Do these efforts help codify Lindy and Blues at least to the level of tango, or at least is a step in the right direction?
Or is it simply another step in the evolution of partner dancing in the swing/blues genres?

Wednesday 30th May

(full article reference: DeMers, Joseph Daniel, “Frame matching and APTD: a framework for teaching Swing and Blues dance partner connection,” Research in Dance Education (2012).)

I have lots and lots to say about this article. But I can’t fit them all into one post. Well, I could, but this post is already reeeeally long for a blog post. Only 2.5 thousand words, which is way short for a journal article (~5000 words). So I (may) return to this topic later, in other posts. Or not.

Sadly, DeMers’ article triggered my ‘marker’s brain’. Reading this, I’d assume the author was an undergraduate or in the early stages of a postgraduate degree (in the arts or humanities). But the author has a background in science, education and educational psychology, so I should be a little easier on him, as those fields don’t pursue such rigorous approaches to critical inquiry. But if you’re publishing a journal article, you really need to step up, yo. There are some problems with written expression which occasionally obscure the author’s point. There are problems with the construction of the argument as well as with the communication of this argument: it is too simple, and does not exhibit sufficiently rigorous critical engagement with the topic.

In other words, it is thinking in short, straight lines, rather than around corners and back and forth. My background is in cultural studies, which is all about thinking round corners. Further, I was into feminist cultural studies, which is about thinking around corners, asking difficult questions and refusing to shut up when some fuckwit tells you you “think too much.” So I’m sorry, DeMers, but this is going to be a fairly close criticism of your piece. But, before I get into it, I need to ask: “should I read scholarship from the dance world the way I read academic articles?”

I think there’s a clear cultural divide between the way arguments are constructed and communicated in the university world and in the dance world. In the latter, consensus, cooperation and empathy are valued far more than a ‘right’ answer. I think that this is – largely – a result of the influence of Frankie Manning, a man who was determinedly disassociated from local scene politics. His emphasis on the idea that ‘for three minutes you are in love with your partner’, on ‘bowing to the queen of the world’ and on humility make it clear that he felt dance (‘as the happiest thing on earth’) is about peace and fraternity, not conflict. I’ve found this approach frustrating when reading about his responses to racism in the American south in the 30s and 40s in particular (because I do think dance is a vehicle for radical political resistance as well), but I also deeply admire it as a truly pacifist response to cultural and physical violence. What better way to combat hate, than with love?

Writing this response, I was struck by a conflict in the two methods of discursive engagement I’ve used in the past. In the academic world, a forceful, even aggressive tone was important as a woman writing in a patriarchal, highly regulated and heirachical discourse. But in the dance world, where a harsh word or aggressive line has immediate real world consequences and runs in direct conflict with the ethos of international lindy hop ideology (ie Frankie would not have liked it). I’ve lately decided that one of the reasons I didn’t like academia very much was that it privileged aggressive, combative discourse. I feel that part of being a feminist is (to clumsily paraphrase Germaine Greer) to practice fraternity as a response to patriarchy.

So I’m going to try to do like Frankie did. But I’m also going to remember Norma Miller and her fury. Speak up, but be gentle. Mostly.

So let’s get to it. Let me engage with the article, point by point, with the fundamental premise of this article (this has gotten too long for just one post, so I’m just going to do one thing here).

The piece presents “frame matching” as a

codified theory of partner-dance connection (abstract, pg 1)

. Ok, yeah, that’s not such a problem. If you’re ok with the whole concept of ‘codified’ dance practice. In this context a ‘codified theory’ is a ‘set of theoretical rules or guidelines’. So this paper is establishing a set of rules for teaching and practicing partner dance, specifically in terms of connection (part of me wants to argue that there’s very little in partner dancing that isn’t about connection, whether you’re touching your partner or not). There are some useful aspects to this approach. As DeMers points out, adopting a code

…gives instructors a framework for creating a well-organized partner-dance curriculum, and gives them a means of assessing students’ working knowledge and execution of connection (pg 3)

This is such an appealing notion. Right now, as I’m trying to figure out exactly how I teach, and what I want to teach, the thought of a formal, fixed and reliable teaching tool kit is just so tempting. It’d be so much easier to just discover this foolproof, ‘right’ way of teaching the ‘right’ stuff. But this sort of approach also rings my alarm bells. I’ve done a heap of courses focussing on pedagogic practice in tertiary education over the years, and one of the most exciting ideas was that of the teacher as a guide to learning. Rather than adopting a ‘chalk and talk’ approach (where the teacher stands at the front of the room, dispensing knowledge), the student-centered class room sees the teacher (or tutor) as facilitating the student’s discovery of knowledge. Inherent to this approach is the idea that each student learns in different ways, and has different interests. By god that’s hard work. It’s really hard to work with thirty unique hoomans with thirty different ways of learning (all of which are changing constantly). Teaching would be SO MUCH EASIER if I could just pretend students were standardised units. And yet, that idea is also REALLY SCARY because it means that there’re also very wrong ways of teaching. PRESSURE!

Most usefully for me – as both a postgraduate learning to tutor and lecture and now as a dancer learning to teach dance – this student-centered model does not assume the teacher carries all the learnz around inside them. Rather, the teacher encourages and assists students in their discovery. For me, this means that I don’t have to be the cleverest person in the room, or the best dancer on the dance floor. I do have to be the person who manages the group, who guides the discussion of concepts and challenges (whether in verbal discursive exploration or in physical exploration), who encourages and supports new ideas and new ways of thinking. Granted, it’s fairly important for a teacher – in both a dance class and a university tutorial – to know a heap of things. But there will always come a point where the student reaches the edges of the teacher’s knowledge, ability, or experience.

For me, the most empowering thing I learnt about teaching was that it’s totally ok to say “I don’t know the answer to that. Why don’t we find out together?” It’s the same with dancing: I need to know some things, but it’s ok for me to reach a point at the limits of my physical ability or experience and then say “I don’t know why that works like that. Why don’t we find out together?” The delightful thing about dance is that it requires whole-bodied experimentation through play: lindy hop and swing music are all about having fun while learning stuff. One of the things I like most about lindy hop (and I extrapolate from DeMers’ work to assume that he feels his code can be used across the panopoly of jazz and swing era dances) is that it prioritises individual improvisation. Making stuff up. Breaking rules. But in a social way.

This is why I’m not entirely ok with the idea that we need a codified approach to dance practice or dance pedagogy. It presupposes a final, finite rule book for how we teach, how we learn, and how we dance. And that doesn’t sit well with me. I’d be heart broken to discover that everything there is to know about dance had already been written down. For me, the very best part of teaching has always been that moment when a student presents an idea that had never occurred to me (or anyone else), or moves their body in a way that is utterly unique. Suddenly I’m inspired and excited about teaching and learning. Hoomans are amazing: we are wonderful and surprising. I don’t want to forestall that with dancing rules.

In a practical sense, though, accepting that different teachers teach in different ways, and different students learn in different ways makes good financial and promotional sense. I work within a large dance scene with lots of teachers. I’ve realised that students don’t come to class and stay with that class just for the dance knowledge they’re developing. They come because they like that class’s culture (the people in the room, the way they interact, the physical space, the music, and so on and so on). In a market crowded with ‘dance experiences’, it makes sense to differentiate, to offer something unique. We are all teaching lindy hop (well, mostly… :D ), but we all teach in different ways.
The most powerful promotional tool we have at our disposal is the effective communication of that difference. Dancers’ best promotional tool is their own dancing body: we attract new students who see us dancing at public gigs; we attract existing dancers who want to learn ‘new’ things when they see us dancing in competitions or performances or on the social dance floor. But we also make extensive use of online, paper and face to face media and promotions. We have developed a language for selling our teaching, and this language is not politically or ideological neutral or ‘just descriptive’. The way we talk about dance and articulate what we feel in dance expresses the way we think about dance, and about our dance partners.

Arthur Murray’s pedagogic practices worked on a premise in direct opposition to this ‘diversity rocks’ idea. The assumption was/is that dance a) could be codified; and b) that it could be sold as a consistent, quality-controlled product in many different venues by many different people. It was a profoundly effective way of selling dance. But it was also a profoundly effective way of stifling individual creativity and the development of social dance practice as a living, breathing, changeable art.

I think about this approach as being the McDonalds approach to dance. Sure, you get the reassurance of consistent ‘food’, no matter where you are in the world, and the model ensures a high food safety standard. But that consistency has led to a preponderance of factory-farmed product where that quality is controlled by chemicals and cruel farming practices. The mundaneness of this consistency is countered with unnatural sensory experience: extra salt, extra sugar, extra fat, all efforts to replace the pleasures of a simple, authentic ‘flavour’ with artificial ‘taste’. Sometimes that’s how I feel about aerials: if your basic swingouts and footwork and rhythms are dull and pedestrian, you need air steps to make it interesting. This is why Skye Humphries and Todd Yannacone and Naomi Uyama and Ramona Staffeld and Frida Segerdahl and Lennart Westerlund are so amazing: they don’t need air to excite your palate (though they can certainly bring it if they need to).

I’m a big fan of the Montessori or free school learning and teaching model. I’d like to be able to encourage students to discover their own way of moving and expressing themselves, where they try to figure out what they love, and how they feel, and then work on expressing that with their bodies. There are physiological limits to what we can do with our bodies, but because all our bodies (and lifestyles) are unique, the bodies we work with are all unique. So the dancing we do, and the ideas that we have, are all unique. And that is what I think we should be working towards.

I have similar feelings about teaching dance. I recently organised a workshop weekend here in Sydney with some visiting teachers. We had one day of general workshops, and one day of ‘teacher training’. The teacher training was set up in two parts. One session where dancers worked on their own dancing specifically to improve their teaching (eg looking at how clearer lines or sharper footwork made it easier for students to see how the movement worked in demonstrations). The second session more a ‘skill share’ session where everyone shared their favourite teaching tools, asked specific questions about how other people taught particular things, and then experimented with these.

The presumption in this day of ‘teacher training’ was that the dancer/teachers involved were all skilled professionals with unique ways of working. The session was not to enforce a ‘preferred’ teaching code or to ‘improve the standard of teaching’, but to encourage reflexivity in teachers’ practices. To share ideas so that each teacher (and teaching partnership) could refine and develop their teaching practice in their own way. Inherent to this was the idea that teaching practice is mutable, flexible and responsive to the students’ needs, and to the teachers’ interests and needs. In other words, teaching different things in different ways to different people by different people. The end goal was of course unique pedagogic cultures and practices within the broader dance scene. Organic, gmo-free, visually unique, sensorily exciting.

I think the sessions went well, for a first-run. I had good feedback from participants (and I like to encourage all sorts of feedback), and from what I observed in the session, people enjoyed the experience. I do think that it takes time to learn how to participate in this sort of session, and that it takes a degree of trust: you need to trust your peers to support your ideas and not dismiss them. So I’d think that you’d really need to do this a few times to get the best results.

I have seen this approach used by other dance scenes and at other dance events. But my problem with some of those models is that though they ostensibly encourage individualised teaching practice and dance, they effectively maintain hierarchies and power. Most specifically, some of the people involved are established as ‘authorities’ and the collaborative setting is ultimately working to shore up the power of the organising person or ideologies. I’m certain this (inevitably, perhaps) happened in our setting this past weekend. But I’m hoping the organising ideology was ‘diversity and flexibility through collaboration’ not ‘uniformity and ‘correctness’ through collaboration.’
I do think that the best way to encourage a diverse, lalala learning environment is not to preach about it explicitly, but to sneak it into the process. So Herrang, for example, encourages dancers to interact in casual, friendly ways with old timers, with teachers, with each other not through formal ‘sessions for hiearchy-free interaction,’ but by setting up large communal eating areas where people share tables. I do think the shared table is an excellent metaphor for community, and it’s not just pragmatics that encourages many dance events to build meals into their programs.

Having said all that, part of me wants to know how can we do all this lovely hippy work and still be involved in a project of historical recreation and preservation? In a practical example, my teaching partner and I are currently figuring out exactly what type of swingout we want to teach to our class over the next month or so. We both have different preferences and ideas, but we’re both dance supernerds with an interest in biomechanics, a commitment to individual self expression, an emphasis on safety and pleasure, and we’re both guided by history. In a perfect world we’d work with the students to develop their awareness of their own bodies and and their basic skills so that they can choose how they dance their swingouts. In that same perfect world we’d introduce them to particular swingouts from lindy hop history, working with examples by particular dancers at different times. The ultimate goal would be to have each dancer being aware of what they’re doing in the swingout, and consciously choosing the way they move and respond to their partner. We both have particular favourites and dancers (both historic and contemporary) which we admire and want to emulate. But we also want our students to develop their own flavah flave.

The challenge, of course, is this: how do you actually run a class (or classes) which are historically grounded (and preserving/recreating lindy hop from the past) and also encouraging and allowing students to follow their own interests and personal creative instincts?

Interestingly, dance teachers like the Harlem/Rhythm Hot Shots are in an easier position: they are determinedly into historical preservation, and they position their classes and performances this way. They often say “This is our way of dancing a swing out, which we learnt from/modelled on Al Minns/Frankie Manning/Anne Johnson/Norma Miller, so we want you to learn to swingout this way.” The caveat is of course that once you’re done with the class you can just put aside that particular swingout and never do it again. But actually learning to dance precisely that way has taught you something about your body (and history) and more importantly, given you the ability to choose the swingout(s) you will do.
But my dilemma is this: how exactly do you do balance historical recreationism/preservation with student centeredness and principles of ‘natural’ movement and biomechanics in a weekly one-hour class that really has to be promoted in a clear, simple, accessible, totally-fun way, with a goal of maximum student numbers possible and mad dancing skillz? Week after week after week.

I guess the answer is that you don’t. Unless you really are a high-status, highly-skilled dancer like (my heroes) Asa Palm or Lennart Westerlund. In those cases what you are selling is historical accuracy, and students may choose to attend or not attend class. And as highly skilled, well respected dancers, students are likely to attend just because you’re teaching.
Or are they?
This is where we must balance pedagogic ideals with promotional and economic sustainability, individual creative self expression with historical preservation. To pull this stuff off, you just have to be one shit-hot teacher. Which is what the Hot Shots are: they are shit hot teachers and dancers.

Ok, so you can see, right here, that I’m going to have trouble with DeMers’ article. I can’t accept the basic premise of the thing: that there is a single codified theory for teaching connection, and that this is desirable, useful thing. I just don’t think that this is a useful approach: it doesn’t accommodate the complexity of hoomans in motion. But that doesn’t mean I’m not interested. I discovered the other day that Al Minns used a swingout that didn’t involve triple steps. This makes me freak out a little in my brain, but it also makes me intensely curious. HOW EVEN DID IT WORK? If I rely on triple steps to generate and maintain momentum and stuff syncopation into a swingout, if I rely on triple steps for covering more ground, how did Al Minns and his partners achieve all these things without triple steps?! I NEED TO KNOW. I MUST ACQUIRE ALL THE LEARNZ.

That’s how I feel about this article. The basic premise unsettles me, but it also invites my engagement.

No Meat Week continues… and continues…

Laura linked me up with the Guardian article “Hugh Fearnley-Whittingstall: the joy of veg” and it reminded me that I’d been talking about our no meat week here and not reported on it recently.
We are still not cooking meat at home for dinner. It’s been ages, and we’ve only cooked meat perhaps 6 times since we started the no meat week thing. And we like it that way. We didn’t plan to go vegetarian, or even to keep not cooking meat, but we just like it. We like the way it makes us feel, we like the food, and the variety of the food, and the fact that we are eating seasonally simply because veggies taste better in season. I think we make more interesting meals, and I’m certain we’re eating more balanced meals.
The transition was pretty simple for us because I’ve lived in vegetarian households before, and know how to cook quite a lot of vegetarian dishes. And The Squeeze prefers eating vegetarian food and hates handling meat, so he preferred the change. Since we stopped cooking meat (98% of the time) our house smells much better (that was something we noticed straight away), it’s easier to wash up and we stopped relying on the fats in meat to make good flavours in our meals. Win!

I’d say we were spending less on groceries, but we seem to have replaced meat with things like organic juice and milk, simply because the taste is incomparable. You really cannot get better milk than organic milk. It’s amazing. So we’ve replaced meat with ‘luxury’ veggie products. Things we certainly don’t ‘need’ to eat, but things we are going to eat because they are DELICIOUS. So, budget wise, things are pretty much the same as the way they were before, except we’re eating better quality food. If we had access to a close organic veggie store, I’m sure we’d blow our budget on organic veggies. Because they are much tastier.
If we do buy meat, we only buy free range, organic stuff. That’s the deal. It stops us eating meat regularly (partly because other stuff doesn’t taste as good) and it makes us think more carefully about the meat we eat – we don’t just sling some mince onto pasta because we can’t be bothered. I’ve noticed that we don’t let veggies rot in our fridge the way we did before (and that was even though we have always been big veggie eaters), and we are definitely much pickier about the quality of the fruit, veggies and herbs we eat (and we were pretty picky before). No supermarket veggies for us (yucky – no has a flavour!).
I don’t know if we’re healthier. Meat isn’t particularly bad for you, unless you’re eating poor quality meat too often, and we’re certainly not avoiding other foods which are laden with sugar and fats. Not that there’s anything wrong with sugar and fat. But we have never been particularly big on processed foods (besides dairy foods and bought juice), and we’re a bit more interested in baking cakes and biscuits these days. The Squeeze definitely prefers the way he feels on this less-meat menu, but then he didn’t really like meat before. I love meat, I love good quality, well-prepared meat. But I quite like the way I feel eating less of it. I don’t feel ‘less full’, because we make filling, intensely flavourful meals that make us want to eat more. I haven’t ‘lost weight’ or ‘gotten skinnier’, because I’m still doing the same amount of exercise and eating the same quantities. But those things definitely weren’t on my list of reasons for dropping meat.

Basically, eating less meat makes me feel a bit less selfish. I couldn’t live with the thought of the way animals are treated by the food industry any longer. So I decided to opt out, a little bit at a time. We might go entirely vegetarian eventually, but for now we’re just easing towards ethical eating. And we like it.