Tuesday Tease: Coco Lectric and The Jigglewatts

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This week on the Tuesday Tease we feature Austin, Texas’ premier burlesque troupe The Jigglewatts Burlesque Revue.

Since 2006, the Jigglewatts have kept things hot and steamy in Texas and beyond. Members have headlined shows in New Orleans, Las Vegas, New York, Montreal, Toronto, Los Angeles, and Chicago. Founder Coco Lectric also founded the Austin Academy of Burlesque, is a board member of Burlycon and started the Austin Burlesque Alliance, which gives Austin burlesque performers a forum in which to share ideas and collaborate.

I find producers like Coco so inspiring. Her lack of ego and undying support for her community and art form ensures the survival of burlesque as an art form for years to come. It’s producers like her that help burlesque continue to evolve and flourish.

I see this a lot in the burlesque world: performers attending fellow performers shows and cheering them on, producers staggering their shows so that they’re not competing for audiences and performers sharing their techniques with each other. It’s inspiring and I think other artistic communties should take note. Contrary to the notion that competition encourages quality, I’ve found that, in burlesque’s case anyway, collaboration has been the key to its survival, especially in close-knit communities like Austin, New Orleans or Seattle.

Coco’s been busy preparing for the Jigglewatts first full-troupe tour but she was kind enough to take time out to answer some of my questions and to offer her valuable advice to all you burlesque newbies out there.

Oh, and if you want to help the girls’ fund this tour, of course attend one of their shows but also visit their Kickstarter page. The campaign ends on Saturday, August 17 so you still got time to throw a little cash their way and get some great perks in return.

So, enough from me. Ladies and gentlemen, Miss Coco Lectric!
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Arts >

Foodie Friday: Brunch Basics – Part 3

8248930619_a1e9fe73c4_zWelcome to the third installment of Brunch Basics. To be fair I could easily dedicate the entirety of Foodie Friday to the subject but then I wouldn’t be able to share all of the other great stuff with you from week to week.

This week I wanted to focus on the simple art of egg cookery. This subject can be very delicate for some of us that cherish a perfectly cooked over easy egg or a light, fluffy omelet and there are a few tricks to getting the results you are looking for. If you have ever been to a restaurant and got eggs that were over cooked, rubbery, or just bad, do yourself a favor and stop going there.

You can make the perfect egg in your own kitchen every morning with just a little extra care, a couple of tricks of the trade, and the right equipment. This week I will try to cover what I think to be the two most common ways people like their eggs. Enjoy!
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Food & Drink >

The Mid-Week Beat: LeeFest

leefestAt Brown Paper Tickets we love to work with community projects and those who have a DIY approach and mentality. This is why it is such a pleasure to be selling tickets for LeeFest this year.

This is a festival that started from humble beginnings with the right mindset, principles and ethics and has now become a major player in the annual festival calendar winning “Best Independent Festival” in 2012 at the Association of Independent Music awards.

It certainly has come a long way from starting in founder Lee Denny’s back garden with 150 people, whilst his parents were on holiday. This small community has grown over the years and now the festival will run over 3 days in 2013 with the community swelling beyond 3000. Despite the rise in number the organizers are keen to keep the same atmosphere. As the numbers have grown so have the demographic and the younger crowd has grown out to a real cross section of the population throwing their energy into the mix and making this such a unique event.

The growth of LeeFest over the years is a truly staggering achievement, a fact that is aptly demonstrated by this cheeky graphic aid which shows that logistically it has become a different animal over the years.


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