Word: patron
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...Balanchine?s greatest transformations was on the other side of the footlights. When he and his patron Lincoln Kirstein founded the New York City Ballet in 1948, the audience for ballet in the U.S. was on a par with that for, say, dog shows or jai alai. Today, although support for orchestras and theater companies is wavering, ballet is booming, with new companies proliferating and talented youngsters springing up continually. Much of the credit goes to Balanchine, to the brilliance of his 400-plus works and to the seminal influence of the NYCB and its satellite School of American Ballet...
...Carmelite friar, was chaplain of Santa Margarita convent in Prato when he ran off with a beautiful nun named Lucrezia Buti. Their illegitimate son, coached by a Florentine painter, became one of the most famous artists of his age, known for the imagination and versatility of his work and patronized by the rich and powerful. The twist in the tale came four centuries later: Filippino's fame had long since faded when England's Pre-Raphaelites "discovered" the genius of his forgotten teacher, lavished praise on his lyrical style and rhythmic lines, and elevated him to the status...
...Otto Coontz, a resident tutor in Adams House and long-time patron of the store, doubts that the store’s successor could fill the off-beat niche...
...nights, the narrow streets of old Seville are traversed by more than 120 processions, each led by a group of hooded devotees known as Nazarenos. The floats, which take weeks to prepare and often weigh several tons each, display biblical figures or saints (notably La Virgen Macarena, the patron saint of bullfighters) festooned with flowers, lace and candles. The floats are carried through the night to mesmerizing drum beats and short bursts of melancholic flamenco from brass bands marching alongside. The processions start on Palm Sunday and continue through Easter Sunday. To join the festivities, start at the Gothic Seville...
...Minturn Country Club in Minturn, Colo., Kobe beef costs $49.95--uncooked. Still, restaurateurs insist that the customer knows best. "Who knows what to them is rare?" says Mikulic, owner of Vinoklet. "This way, if they screw it up, I get no complaints." Back at Chung Kiwha in Florence, patron Puckett sees it this way: "We don't have to clean...