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73 Educators providing Other courses in Rothwell delivered Live Online

Beacon Music Education

beacon music education

London

So I'm reading David Byrne's book, How Music Works, and last night I get to a chapter called "Amateurs!" — and I had to put down the book so I could take a minute and write to all of you. If you want to know why I started Beacon Music Factory in this amazing little Hudson Valley town, the desire to celebrate amateurs has a lot to do with it. I think everyone deserves to make some music, because making music will lift you up to the rafters. If music moves you, making music will move you even more. Byrne writes, "The act of making music, clothes, art, or even food has a very different, and possibly more beneficial effect on us than simply consuming those things." In modern society, we have tended "toward the creation of passive consumers, and in many ways this tendency is counterproductive." What he's referring to is the idea that for a bazillion years people made music. Then in the 20th century we created a recording industry, out of which has come a recorded-music world in which most people participate by merely consuming music. Feh. "Maybe, like sports," says Byrne,"making music can function as a game—a musical "team" can do what an individual cannot." Exactly. Long before there was ever a recording industry, music-making was a way of socializing, or being on a team. In the back forty, on the front porch, in the parlor, on a street corner, in church, in a pub. A hundred years ago, if you wanted to hear some music you got together with your peeps and you made some music. When I rave to anyone — parent, student, teacher, whomever—about why I think our Rock Band Boot Camp program is so incredible, so inspiring, so important, it's because no matter what you, the student, bring to it, you can—and we will—put it to use. And in the process, while you're in rock camp, as a contributing member of this team, of this group, of this band that you're in, you share a common goal with your crew. You're in it together. Suddenly the music you're making is more fun, more engaging, and more interesting to you than anything on Spotify or whatever on Brooklyn Vegan. The songs you're working on might be cheesy as hell, but all of a sudden you find yourself inside the music looking out—maybe for the first time. And because you're a vital part of the band, some part of that arrangement depends on you. What a rush. Byrne quotes anthropologist Ellen Dissanayake: "Prehistorically, …all art forms were communally made, which had the effect of reinforcing a group's cohesion, and thereby improving their chances of survival." Communal cohesion, tell me about it. If you were at any of the Adult Boot Camp final shows over the past year (London Calling, Arena Rock, Ziggy Stardust, Marquee Moon, Odd Man Out), the community support and enthusiasm rocked as hard as the bands. In our Rock Band Boot Camps, we are so dedicated to providing an opportunity for any and all kinds of people to rock out (our way of saying make music while having the time of your life). Of course, BMF diligently serves its serious students with instruction in a wide range of instruments, yes. But there is this other part of our mission: and that is to let the person with desire (and perhaps no experience) get his or her ya-yas out. As long as you've got desire, you really ought to give yourself the chance to rock out. And what better way to rock out than to make real music with real people like yourself. I really believe in what we're doing with these rock band camps, and I'm grateful to our teaching staff and to all of you, our students and supporters, for making this thing so real.

The Sourdough School

the sourdough school

5.0(13)

Northampton

WHAT WE DO The Sourdough School is a research institute for the study of the nutrition and digestibility of bread. The school is run by Vanessa Kimbell – baker, best-selling author, a regular contributor to the BBC4 Food Programme, researcher and teacher. It is at the Sourdough School that we research, develop and create sourdough bread – but it is more than just bread, and it’s more than just a school. Over the last few years, the gut microbiome and its role in supporting digestion and our mental and physical health has been one of our main areas of research. HOW WE TEACH YOU TO MAKE SOURDOUGH The Sourdough Club is where we teach you how to make our amazing bread. It is the part of The Sourdough School where we share our recipes, tutorials, tips, lessons and support you so that you can learn how to make Sourdough where ever you are. WHY ARE WE DIFFERENT? Here at the school Vanessa and the team have taken the most up to date scientific findings and applied them to sourdough and other fermented foods, working towards our mission to scientifically prove that sourdough and gut-friendly nutritious food can have a positive impact on our physical and mental health. THE SCHOOL: The Sourdough School is more than a cookery school. It’s about sharing incredible scientific knowledge about the connection of bread and our gut microbiome. It’s supported by a network of medical professionals, scientists, wheat breeders, nutritionists, specialist bakers, researchers, academics and we’ve been pooling the research on sourdough & fermentation from all over the world into a central point. We develop recipes, techniques and formula’s as our aim is not just to study, but conduct our own research on formula’s & grains and fermentation and to share what we find. It’s about applying evidence and the practical application of fermenting and baking into delicious, affordable nutritious bread recipes to bake, to eat and to enjoy. The Sourdough School has featured in the 3 BEST courses in the UK in the Sunday Times and in The Telegraph top ten baking courses in the UK, as well being included in the London Evening Standard top course in the UK. Each year the Sourdough School has: Research and development workshops working on different themed areas from bread and guts, sourdough for non-coeliac gluten sensitivity, IBS, blood sugar management, sports and mental health. An annual week-long diploma focusing on in-depth analysis on bread and guts. Research study groups with renowned neuroscientists, wheat breeders, microbiologists, scientists and medical professionals. Her own research development kitchen applying the scientific findings about bread and fermented foods to create new bread formulas and recipes. A clinical study as part of her PhD working with De Montford University and baking innovation group Puratos. The school also has an online offering called the Sourdough Club where people can learn how to make sourdough online via in-depth video masterclasses hosted by Vanessa. Until easter this year our we held RCGP accredited for our nutrition and digestion of bread diploma. We decided not to renew our subscription to allow for longer courses that included more baking.