This week we chat with Eric Garcia, a co-founder of his own dance company, drag performer, and all around lover of the arts. Listen as we discuss:

• How he didn’t start dancing until college and the hit TV show that inspired him
• Bringing people together and fostering community through performance art
• The pros and cons of committing to being an artist in the Bay Area
• Why his dance company hosts a short film festival every year
• How he got started in drag and what you can learn about yourself when exploring other personas

Follow up links:

www.detourdance.com

http://freshmeatproductions.org/

http://dancersgroup.org/

Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka

RECIPE: Red Thai Curry with Chicken
Servings: 3

Ingredients:

1 cup of tri-colored quinoa (or grain of your choice)
1 can of coconut milk
2 tbsp thai red curry paste
1 tbsp coconut palm sugar
1 tsp coconut oil
2 chicken thighs
1 yellow onion
1/2 carton of mushrooms
1 bell pepper
1 lime
1 bunch of cilantro

Cook the quinoa using your favorite method (I used a rice cooker). Roast the chicken thighs at 400 degrees for about 20 minutes. Be sure to season them with salt and pepper.

In a medium-sized pot, heat coconut oil over medium heat. Add onion and cook until slightly translucent (about 4 mins). Add the curry paste and stir. Let cook for about 30 seconds then add the rest of the chopped veggies. Stir to coat in the paste, then add coconut milk. Cover and let cook on medium for about 15 minutes. 

Remove chicken from oven when cooked. Remove bones and skin and cut the meat into bite-sized pieces. Add to the curry. Add coconut palm sugar and squeeze lime to taste.

Add the quinoa to your plate, and add the curry. Garnish with cilantro and lime.