It's fighting, dancing, exercise. Learn about capoeira at this Tacoma studio
In a sunny, wood-floored studio space above the shops in Tacoma's antique row lie the practitioners of a centuries-old cultural art form.
At once a style of martial arts, a spiritual practice and a form of self defense, it came together from an amalgamation of dances, fighting techniques and rituals from people across Africa who were enslaved and brought to colonial Brazil. Called capoeira, it has continued to foster a sense of community and belonging for participants in Tacoma since 2011.
The organizers behind the Tacoma Capoeira Center hope a new studio space at 755 Broadway in downtown that opened last month will draw more participants who will maintain the art form's traditions – all free of charge.
Thanks to a sponsorship from Tacoma Creates, True 'De Verdade' Emeka teaches Capoeira Angola – a more traditional style of capoeira – to the center's wide variety of participants. Emeka said some are drawn to capoeira because of its similarity to other forms of martial arts and the spirit of resistance it's steeped in.
Its origins in various aspects of West African culture meant that the art form was outlawed for a time in colonial Brazil to discourage enslaved people from continuing to preserve their culture. But capoeira has endured, and that same mission is what drives its practitioners today.
'The ways in which those aspects of culture, elements of resistance, survive despite oppression just is really salient to today's life here in America – a strong need for liberation as art, and resistance as art,' Emeka told The News Tribune during a recent interview. 'That's what gets me into it. That's what keeps my heart.'
Syed Taqi, or Mestre Syed as he is known to his students, first discovered capoeira as a teenager in Seattle and came to the art form after leaving a harsh childhood in Chicago. The center's work to keep capoeira classes in Tacoma free, he said, is part of his effort to give back to people who come from poor and working-class backgrounds as he did, so they might also benefit as he did.
'It was just so different from what I was used to, and just learning about the history, what it was about, profoundly changed my outlook and life,' he said.
Taqi, who founded the Tacoma Capoeira Center, said a typical class includes both movement and music, where students practice particular moves or techniques and also learn to sing in Brazilian Portuguese or play the berimbau, a single-stringed traditional Angolan musical instrument.
'Without music, there is no capoeira, and it would end up becoming more of like a fight,' Taqi told The News Tribune. 'The music helps create the environment of a game, and we listen to the music and to the pace music, so we play to the pace of the music.'
Others are drawn to it for the coordination, movement and exercise it promotes. Israel Alvarez, a regular student at the Tacoma Capoeira Center, said he began learning capoeira when he was serving in the military in South Korea and practicing other forms of martial arts in his spare time. When he was later stationed in Washington, Alvarez switched to the Tacoma Capoeira Center, and has been there ever since.
Not only has he enjoyed the community, it has served as a form of calisthenic exercise for him.
'It supplements my regular training, because it keeps me very agile, keeps me thinking in an unconventional way,' Alvarez said.
The Tacoma Capoeira Center offers classes two to three days a week for kids, teens and adults. Visit tacomacapoeiracenter.com to learn more and sign up for a class.
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Time Business News
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Black America Web
4 days ago
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Yahoo
4 days ago
- Yahoo
'Top Chef' tearful elimination in Milan determines the chefs moving on to the Season 22 finale
We reached a big location change for Top Chef, with the remaining four competitors landing in Milan, Italy. They met host Kristen Kish near the famous Duomo di Milano, where this week's competition started with a Quickfire Challenge. The chefs had to present their own version of a risotto dish in 35 minutes and there was $15,000 up for grabs for the winner. But the challenge was not being taken into account to determine who moves through to the finale. Tristen won the challenge making a West African risotto with heirloom tomatoes and charred buttered greens. Moving on to the elimination challenge, Kirsh introduced the three-part heat-to-head tournament, with the chefs tasked with featuring ingredients from Milan, Cortina and places in between. Round 1 was centred around polenta and the winner of that round automatically secures their spot in the finale. The three remaining chefs compete in the next round, focused on beet dishes, and the winner of that round moves on to the finale. Finally, the remaining two chefs move on to the third round of cooking, presenting a dish with gorgonzola cheese. Four Olympians and Paralympians joined Top Chef in Milan. Elana Meyers Taylor, five-time U.S. Olympic medalist in bobsled, Red Gerard, U.S. Olympic gold medalist in snowboarding, Declan Farmer, three-time Paralympic gold medalist in sled hockey, and Oksana Masters, 19-time U.S. Paralympic medalist in para biathlon, para cross-country skiing, para cycling and para rowing. Joining the judges panel was Ali Ghzawi from Top Chef World All Stars, and chef and owner of Alee, and Andrea Aprea, chef and owner of Andrea Aprea Ristorante Milano. Round 1 dishes were as follows: Tristen — Cou cou with pwason nan sos and epis-marinated mackerel César — Polenta cake with black walnut ice cream and candied prosciutto Shuai — Five-spice roast duck on creamy polenta Bailey — Creamy polenta with roaster mushrooms, hazelnuts and herbs Each judge held a paddle for the polenta dish they liked the best. Tristen and César each got one vote, Bailey got two votes and Shuai won with three votes, securing his spot in the finale. Ali said it was brilliant and the polenta really stood out. Tom Colicchio said the duck was beautifully cooked. Moving on to the second round, the chef had to complete their beet dishes in 30 minutes, while Shuai got to watch his competitors cook. Tristen — Glazed beets, smoked beet purée, beet pikliz and pork belly César — Beet tostada with chipotle mayo and salsa verde Bailey — Grilled beets with brown butter caper vinaigrette and whipped ricotta At the end of that round, Tristen got a whopping six votes, with César getting three votes for the best dish, and Bailey couldn't get any votes. Kristen said Tristen's dish was "technically flawless," while Tom said Bailey's big flaw was the dish was more cheese forward than beet forward. In the final round to get a spot in the finale, Bailey and César had 30 minutes to make a gorgonzola dish. César — Butternut squash casserole with gorgonzola sauce and sage pesto Bailey — Polenta gratinata with brûléed gorgonzola And in the final deliberation, César was eliminated from the competition. Tom said Bailey's dish was more "focused" on the gorgonzola, which pushed her ahead. And that takes us to the final cook of Top Chef Season 22.