This is an exciting time for fans of live music in Kitchener-Waterloo. Part of this excitement is NUMUS (New Music Now) which is embarking on its 30th season of adventurous, artistic music performances. From their own website, “NUMUS showcases established and emerging talent from across Canada and the globe in Waterloo’s world-class venues. Diverse musical genres, traditional and experimental instruments and scored and improvised elements come together to create unique concert going experiences that capture the fluidity and relevance of contemporary music.”
To go with this 30th anniversary, NUMUS has selected a new Artistic Director, whom I have managed to secure an interview with. Kathryn Ladano is very busy these days, but fortunately I had an inside track to getting hold of her. This is what she had to say about NUMUS, new music, and the 30th year.
1. Let’s start with a basic question, since the majority of my readers are not from Canada – what exactly is NUMUS?
NUMUS is a presenter and producer of cutting edge contemporary music concerts in the community of Kitchener-Waterloo. By contemporary music, I primarily mean music by living composers within the Western art music tradition, however, we do move beyond that as well. For example, this season we are also featuring freely improvised music, music that blurs the line between composition and improvisation, and this Sunday we’re featuring Korean improviser-percussionist and vocalist Dong-Won Kim with guests.
2. You have said that NUMUS has “has put Kitchener-Waterloo on the new music map”. Can you describe what “new music” means to you personally?
To me, new music simply means compositions from the Western art music tradition written within the past 50 years or so. While many consider new music to be anything written after 1900, I consider it to be newer than that. This is music that needs to be better supported by the public. It’s different, and can be challenging for your average listener, which is why symphony orchestras for example have a hard time moving forward and getting their audiences to readily accept this type of music being programmed. The alternative, however, is music that is literally hundreds of years old, and while that music is great, there is also great music being made here and now. This is the music I’m interested in listening to, performing, producing, and presenting.
3. This year is NUMUS’ 30th, but your first as artistic director. What pressure does that add, if any?
NUMUS has an impressive list of past Artistic Directors (Peter Hatch, Glenn Buhr, Jesse Stewart, Jeremy Bell, and Anne-Marie Donovan), and it is intimating to be following in the footsteps of those individuals. I personally find that more intimidating than properly celebrating our 30th year. Plans are in place to celebrate this milestone though, and these include bringing back each of the previous Artistic Directors to curate a unique program throughout 2015. I will also be curating a celebratory program, and I think all of these concerts strongly reflect the strengths and artistic personalities of each of NUMUS’ Artistic Directors.
4. You have said that you would like to reach out to a younger audience. What do you think will attract young people to the shows?
This year, NUMUS has officially added a side series to its programming called The MIX Music Series. Tickets for this series are about half the price of our main series tickets, and the series itself focuses on improvisatory music and emerging artists. I am hopeful that this series will really resonate with younger audiences as many of the artist we present in the series will be very recent post-secondary graduates just starting to embark on their careers. There are also very few places where young audiences can regularly support emerging artists outside of educational institutions. I feel that the MIX Series has the most potential for growing our younger audience base and getting these people out to experience high quality, affordable live music.
5. Affordable is a plus. But what appeal will NUMUS offer to open-minded rock fans and musicians in the KW area?
Any open-minded music lover will find something attractive in NUMUS’ 2014-2015 program offerings, whether it be multi-media concerts that celebrate music and film, a world-class percussion quartet, a concert of improvised vingnettes with guitar and electronics, or a concert featuring a new instrument called the reactable (a digital sampler with a tangible user interface on an illuminated tabletop) that also features video projections and recordings from the Voyager golden records.
6. Wow, is that cool! That’s definitely something I’m interested in hearing. Now, you have stressed that you believe in support for young artists. What support did you receive when you were starting out?
It was difficult when I started out, and I really had to be very proactive and create a lot of my own opportunities. I was at a huge disadvantage in that I played a relatively unpopular instrument (the bass clarinet) without a lot of traditional job opportunities, and I also wanted to focus on new music and free improvisation. I had a lot of support from the educational institutions I attended, and I also received a couple of grants early in my career which allowed me to study with Lori Freedman in Montreal, and also do my first mini-tour, performing new music pieces I studied in grad school. Both of these opportunities led to new connections and helped me to advance.
7. Lastly, can you please share your spice cookie recipe?
1 cup sugar
1 cup butter
1 egg, beaten
4 tbsp. molasses
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
extra sugar for dipping
- Cream sugar and butter. Blend egg and molasses with the creamed mixture.
- Combine dry ingredients and add to creamed mixture – mix well.
- Put dough in refrigerator until firm (about 1-2 hours) – or put in the freezer if you are pressed for time – this makes the dough easier to form.
- Take small amounts of dough, form into balls, and roll in sugar, Place these on an un-greased cookie sheet about 2″ apart.
- Bake for 8-10 minutes at 325F – they should be moist and chewy.