Aside 12 @ the Red Room  SATURDAY, JANUARY 30, 2015, 6:30PM – 10:00PM
RED ROOM INTERNATIONAL VILLAGE
Reservations required 須留定位. http://goo.gl/forms/GwukRLPbn8
Your Patronage 開支攤提費 $500NTD.

Rose Najia // Awareness and Improvisation Teacher
Rose Najia is an international teacher, healer, performer, and facilitator of co-creative space. She is the founder of The Garden of Radical Presence, A School Exploring Nature, Art, and Healing, where she teaches collaborative improvisation, nature-based healing and plant spirit medicine, Tibetan meditation practices, non-violent communication, dream work, and a group visioning practice called Attentive Stillness Toward the Emergence of the Unknown. Rose also designs and facilitates interactive learning-events, performances, and healing rituals for groups and individuals interested in nature, healing, perception, and creativity.
Rose Najia 是一個創意空間的國際老師、治療師、表演者和協調人。她創辦了The Garden of Radical Presence，一間探索大自然、藝術、與療癒的學院並在那教導協作性即興演出、自然療癒法、植物精神醫學、藏式禪修、和平性溝通、夢境造作以及領導一個叫做Attentive Stillness Toward the Emergence of the Unknown的預卜團體。Rose 同時也為對大自然、療癒、及創作有興趣的個人及團體設計與協調一些互動型的學習活動、演出與治癒儀式。
Synopsis:
This performance is an interactive improvisation which explores two ways of using our senses: Grasping the World and Receiving the World. The audience will be invited to participate in sensory explorations and to consider what is sacred in their experiences of the Five Elements and the Five Senses.
這會是一場互動型的即興演出，而會探索兩種使用覺知的方法：掌握世界 與 接受世界。觀眾們會被邀請來做覺知的探討而思考自己對五個元素和五個感官中有何密切的關聯。

E:rosenajia@hotmail.com

Spencer Huang // Liquid Jedi
Spencer Huang is one of the founders of R&D Cocktail Lab, a craft cocktail bar in the heart of Taipei that focuses on made-to-spec libations. Being of mixed heritage and having been raised between California and Hawaii, Spencer naturally found his niche bridging two cultures, specializing in finding ingredients and flavors that accentuate both Eastern and Western styles.
Spencer Huang 是 R&D Cocktail Lab 的創辦人之一，而R&D是間位於台北市中心的雞尾酒吧，專精於創造客製化的飲品。由於本身來自多元的背景又長大於加州和夏威夷兩地，Spencer很簡單的就能銜接兩個不同的文化，也能輕易的用材料與調味強調東方及西方的特色。

Synopsis: “The Journey of Flavor” is an interactive visceral presentation that will focus on the links between geography, basic gastronomic chemical reactions, and the physiological influences that all come together to create what we know as “flavor.”
“The Journey of Flavor” (風味之旅）會以具互動性及原始性的呈現方法專注於地理、基本化學作用及實體影響來結合創造出我們所了解的 “口味”。

Tina Ma // Singer & Red Room Muse 歌手 & 紅房繆斯
Tina Ma is the Red Room resident muse. She has attended nearly every single Aside the Red Room has had, crossing themes and genres with her poise and grace. Tina performs traditional music in several Chinese dialects, and she has recently been pursuing the ancient art of Shamanism, taking her experience to an even farther realm.
Tina Ma 是紅房的常駐繆斯。她參與了將近每一個紅房舉辦過的Aside，以優雅的姿態及氣質結合各種題材及類型。Tina 以各種不同中文方言表演傳統音樂，而最近更開始學習薩滿古教以增進自己的經驗。

Synopsis: Tina’s performance will include ritual, song, and the art of human spirit.
Tina 的表演會包括儀式、歌曲、及人類靈魂的藝術。

Billy Chang 張逸軍 // Natural Kind Spirit 樸質友善的靈魂
Choreographer and dancer, Billy loves to share the joy of dance in nature and appreciates the moment of compassion. Born and raised in Hsinchu, Taiwan, Billy joined Cirque du Soleil as a dance soloist for one of the principal roles, “Yao”, in the production, “Dralion”. After touring the world with Cirque du Soleil, Billy grew to appreciate the forgotten beauty of his homeland, Taiwan. In 2012, he returned to Taiwan and founded “Natural Kind Inspiration Garden”, hoping to raise public’s awareness on human destruction of nature, and to reflect on the beauty of Taiwan through his performances.
同時身為編舞家及舞者，Billy熱愛分享在自然中舞蹈的愉悅而欣賞和藹的當下。在台灣新竹出生長大的 Billy 以獨舞者 “Yao” 的身份加入了Cirque du Soleil (太陽劇團) 的 Dralion (“超越極限”)。跟著太陽劇團巡迴演出之後，Billy 開始重新欣賞家鄉台灣之美。他在2012年返回台灣並創辦了 “Natural Kind Inspiration Garden” (仁山仁海藝想堂)，並希望可以藉此喚起大家保護大自然的覺知而透過他的表演來展現台灣的美麗。

natural.kind.spirit@gmail.com
www.facebook.com/natural.kind.spirit

Vicky Sun // Singer / Poet 歌手 / 詩人
Born and raised in Taipei, BA’d and MBA’d in New York, and Erasmused in France.
Although Vicky was educated in the disciplines of International Politics, French Literature, and Business Management, she derives the most joy in her life from good food, good company, and good art. Notable hobbies include snort-laughing, doing headstands, and making a killer chimichurri.
在台北出生長大，在紐約讀大學及研究所，在法國交換一年。
雖然Vicky的教育背景是國際政治、法文文學與企業管理，她在生活中最大的樂趣是優質食物、優質朋友及優質藝術。值得提的興趣包括響鼻大笑、頭倒立和做超好吃的阿根廷青醬。

SynopsisVicky’s performance will include a spoken word piece and a few songs accompanied by guitar.
Vicky的表演會包括朗讀一段詩文及唱幾首有吉他伴奏的歌。

vickypsun@gmail.com 0972-756-857
http://www.linkedin.com/vickypsun

Eric Shen // Blues Guitar藍調吉他
Eric Shen is a Software Engineer by day and a guitarist by night. He has been playing guitar and devoting himself to music for many years. There is no question that music is his life. He has performed in music houses and clubs with musicians from Taiwan and other countries. His passion and desire to learn more about music and guitar influenced him to enroll at the Musicians Institute in LA next year. He is an enthusiast of blues, swing jazz and rockabilly.
白天的 Eric Shen 是個軟體工程師，而夜晚的 Eric Shen 是吉他手。他已經歷了多年的吉他演奏，也很認真的把自己奉獻給音樂。不用質疑：音樂就是他的生命。Eric經常在各個音樂場地及俱樂部與各國的音樂家合作演出。他想多學習音樂並讓吉他更上一層樓的激進心啟發他明年去LA的Musicians Institute就學。Eric喜歡的音樂包括藍調、搖擺爵士及鄉村搖滾樂。

Synopsis: Eric will be performing and collaborating with Vicky Sun on a couple of Blues/Jazz pieces.
Eric 會與 Vicky Sun 一起合作表演幾首藍調/爵士樂曲。

Alina Lin // Gourmet Chef美食廚師

Raised in the countryside of Kaohsiung, BF’d and commercial cookery in Hospitality in Taiwan, and Sydney, Australia.
Since childhood my mom taught me all about Chinese cooking. Now I love to use different methods to present food and share experiences with my friends.
在高雄鄉下長大，在台灣及澳洲雪梨念了金融學及商業烹飪與管理。
自從小時候我媽媽就教我中式料理。現在的我喜歡用各種方法呈現食物並與我的朋友分享各種經驗。

Synopsis: Flavor is the basis of good food but presentation and smell also attracts people. When I create a special menu, I focus on these elements and like to also take advantage of the seasonal selections.
口味是美食的基底，但是外表的呈現與香味也是吸引人的關鍵之一。當我創造特殊菜單的同時，我也會專注於這些元素並特別利用當季的食材。