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Show S.L. Art Center The Newspaper Thursday, February 4, 1982 Page B3 Series focuses on animation, great loves Great movies came from pairings like Astaire and Rogers, Tracy and Hepburn and the animation artist and his pen. For the month of February, Febru-ary, the Salt Lake Art Center presents a pair of festivals-one, festivals-one, Great Movie Love Teams, and the other, on animation. The first festival plays every Saturday and Sunday night at 7:30. The second will be featured on the same days at 9:30 p.m. Fred Astaire and Ginger Rogers star in "Shall We Dance" on Feb. 6 and 7. The plot, about a dance team pretending to be married, Live music features the usual mixed-up identities, romantic misunderstandings, mis-understandings, and songs like "Let's Call the Whole Thing Off". The co-feature that night is "The Fifth International Tournee of Animation." On Feb. 13 and 14, Katharine Kath-arine Hepburn plays a female fe-male super-athlete (who better bet-ter for the part) and Spencer Tracy is her manager mana-ger in the 1952 film "Pat and Mike". Following that is a French science-fiction cartoon car-toon feature, "Fantastic Planet", about a race of men dominated by supermecha-nized supermecha-nized beings. "The Long Hot Summer", based on the William Faulkner Faulk-ner novel, is screened on Feb. 20 and 21. Paul Newman New-man portrays the roving troublemaker Ben Quick. Co-star Joanne Woodward, went on to become Newman's New-man's long-time and current leading lady off screen. Also starring are Orson Wells, Anthony Franciosa, and Lee Remick. The co-hit is "Fantastic "Fan-tastic Animation Festival". Woody Allen and his most frequent co-star, Diane Kea-ton, Kea-ton, appear in "Love and Death" on Feb. 27 and 28. This elegant film, spoofs Allen's more cerebral influ- Could be best winter yet by Jay Meehan Sawmill Creek, Montana, Pure Prairie League and Tim Weisberg. Not too shabby at all. It would seem that if the Cowboy Bar and Park City Performances keep it up, this might be Park City's best winter season of live music yet. "Sawmill Creek," out of Jackson Hole, and "Montana" "Mon-tana" (formerly the Mission Mountain Wood Band), out of Missoula, are two examples of the excellent bands to come out of the Inter-mountain Inter-mountain area in the last eight to 10 years. Southern Idaho's "Tarwater" and Salt Lake City's "Cow Jazz" also come to mind. Sawmill Creek's performance perform-ance last Friday at the Cowboy Bar, their fourth of five straight nights at the Main Street establishment, was typical of this fine four-piece group. They kept the dance floor packed, and (save for the usual out-of-towners who would rather discuss their heroics on the slopes loud enough to impress im-press the girls at the next table) they had the crowd hootin', hollerin' and stomp-in' stomp-in' feet. What more could you want from a country-bluegrass-swing band. Bruce Hauser, lead singer and guitarist, founded the band eight years ago in Colorado Springs before moving to that area termed the "spiritual center of the planet" by an oid Crow Indian chief who was into such things. And Hauser swears that the same aura still permeates the Jackson Hole-Cody area. Hauser's excellent accous-tic accous-tic guitar and five-string banjo work, coupled with his deeply resonant vocal style, remains the band's centerpiece. center-piece. But it is when he is trading lead riffs with steel guitarist-dobroist Jimmy Christensen that the group's togetherness and instrumental instru-mental virtuosity is most impressive. And it's this togetherness, this tightness of arrangement arrange-ment and familiarity with each other's approach, that gives the group's sound its unique texture, a texture which gives each number in their very eclectic repertoire the "Sawmill Creek Sound". During the middle two sets Friday evening one was able to hear selections spanning over 50 years of American music: Billy Joe Shaver's "Old Five and Dimers Like Me", Cindy Walker and Bob Wills", "Bubbles In My Beer," Sam Cooke's "Cupid" "Cu-pid" in a nifty medley with the pre-reggae "Kingston Town", Paul Simon's "Gone at Last," Mickey Newbury's "The Future's Not What it Used to Be" and A. P. Carter's "Wabash Cannon-ball". Cannon-ball". There was much more of course, including a flock of original tunes and bluegrass breakdowns. But then again, their's is not a sound to analyze. Sawmill Creek is a band one has fun to. A whole bunch of it. Upcoming, the Cowboy Bar has booked Pure Prairie League, Monday through Saturday Feb. 8-13. And Tim Weisberg, through the auspices aus-pices of Park City Performances Perform-ances will grace the stage of the Egyptian Theatre Feb. 14 and 15. Wnimepiresg W-., by Rick Lahman 'Wine is a food' Wine is a drink with many attributes, yet most debated are its claims as a health drink. As we have noted in past columns, Louis Pasteur considered wine, with good reason, to be the most healthful and hygienic of all beverages. We suspect however that quotes from historic figures often fall short of their good intentions; fortunately, this is not . the case with wine. When exposed to the chemist's analysis, wine has yet to be broken down completely. While the main components are well known, microscopic esters, contributing to the taste and smell of the wine have yet to be isolated. The production methods employed also allow for great variance between samples: the various oak barrels and use of pips and stalks allow foreign bits of matter to enter the wine. Nonetheless, what we do know about the chemical make-up of wine is fascinating and we here divulge these innermost secrets to you. With light wines gaining marketplace importance, calories are of obvious importance. impor-tance. One liter of wine contains between six hundred and one thousand calories depending depend-ing upon grape variety. A fifth (the typical bottle size), contains seven hundred and fifty milliliters (one thousand milliliters equals one liter). Consequently a typical glass of wine may contain sixty to one hundred calories, unless you are drinking a so-called "light" wine. Lichene, in his encyclopedia on wine, reveals that over one hundred chemical ingrediants have been isolated in wine. The vitamins A, B and C are present as well as all thirteen minerals necessary to sustain human life. These include: calcium, phosphorus, phos-phorus, sodium, potassium, chlorine, sulfur, iron, copper, zinc, iodine, cobalt, manganese and magnesium. An astonishing array of minerals for one beverage to say the least, and they all come in good supply. In most cases, greater concentration of these elements show up in red wine over white. But the Vitamin B content is very high in both red and white wine, an oddity considering the different way in which the two wines are produced. When making red wine, skins, pips and stalks are left in contact with the juice, thereby imparting more nutritional substances. When fermenting ferment-ing white wine, of course, the skins are removed immediately to prevent discoloring of the wine. Yet equal amounts of Vitamin B turn up in red and white wines, a fact that still bewilders chemists. White wines lead in riboflavin, some containing two thirds of the amount found in fresh milk. Riboflavin, part of the Vitamin B complex, contributes significantly to the diet and can be destroyed in non-alcoholic grape juice. Those who assert that drinking unfermented grape juice is as healthy as consuming wine are quite wrong. The freezing or pasteurizing needed to preserve unfermented grape juice will deteriorate and destroy Vitamin B, including Riboflavin, although the Vitamin B complex will remain intact. The German biologist, Neumann, has Oliver Wendell Holmes proven that the natural sugars produced by grapes are readily absorbed by the body and important to its diet. Further, alcohol contributes immediate energy to the body with only five percent retained by the fat cells: this statistic would seem to take direct aim at the light wines. The alcohol is apparently carried by the blood to every part of the body and burned up immediately within the tissue. An exception to this is the person who drinks on an empty stomach: then a greater portion of the alcohol converts to fatty tissues. Moral don't drink on an empty stomach. If wine is considered only as food, the average person engaged in manual labor could drink one bottle (about 750 ml a day) and receive about one-sixth of all required nourishment. At this rate no weight would be gained whatsoever. The desk-bound person could drink slightly less, about 500 ml, or three quarters of a bottle and receive the same nourishment and again, gain no weight. However, when consumed in the proper amounts, wine will actually excite the taste buds and encourage your appetite.) Your first glass of wine at a party should by theory make you hungry, even if your appetite had previously been sluggish. This trend will continue until you overload on the wine (a common situation at a party), and your hunger will then subside. Dr. Carl Bergen of the Louisiana Health Institute compares the situation to that observed with sexual excitement. At first the alcohol will arouse interest within the drinker for the opposite sex. As the optimum consumption point is passed, however, interest and biochemical reaction subsides to a point where sleep may be reached. Consumption of large quantities of wine over a short period of time at a party will simply overload the system. The blood, unable to carry the alcohol to the body tissues, will deposit it in the stomach and the drinker, already inebriated, will in addition become fat. Finally, wine is considered a germ killer as well: not mearly because it contains alcohol, but because its many acids will kill a variety of germs as well. Typhus, for example, may be killed in small quantities by the acids in wine. Ordinary wine is capable of killing dysentery bacteria and consequently many societies have mixed wine with their drinking water for centuries. White wine and oysters have been a popular combination for years and well they should; wine will kill many of the germs found on uncooked shellfish and fresh vegetables like lettuce. (Perhaps most interesting, wine will either delay or entirely prevent the activity of trichinosis within the body.) While we have revealed some interesting facts let us hope we have put some myths to rest as well. Wine, consumed in proper auantities, is a most healthy drink and leaves no ill effects. We may also conclude one benefits bene-fits little from drinking light wines, products generally lacking in character and bouquet. Drinking wine may indeed by the most interesting way to receive your Vitamin B. ences (Tolstoyesque melodrama, melo-drama, Bergman, dark 19th-century 19th-century philosophies.) The second film is "Watership Down", among the finest animated fantasies of recent years. The movie follows a band of rebel rabbits searching search-ing for a new home in the English countryside, led by the heroic Hazel (voice by John Hurt) and aided by a cockamamie Russian seagull sea-gull (voice by Zero Mostel). Admission is separate for each film. The charge is $2 for adults, $1.50 for members of the Salt Lake Art Center, and $1 for children. The Art Center is located on 20 South West Temple. Ballet West to open Swan Lake Feb. 10 When the curtain rises at the Capitol Theatre on Wednesday, Feb. 10, Ballet West will unveil its most lavish production to date its first full-length production of Swan Lake. It will run Feb. 10 through Feb. 20 (except Sunday) at 8 p.m. with matinee performances scheduled for 2 p.m. on Feb. 13 and 20. The production of Swan Lake will be the largest and most spectacular ballet ever produced by Ballet West, one of America's leading ballet companies. "To most people, Swan Lake is ballet," says Artistic Director Bruce Marks. "In all the classical literature, there is no work of greater appeal or importance. The haunting and romantic story, the magnificent Tchaikovsky Tchai-kovsky score and the brilliant bril-liant dance have made this ballet a favorite of audiences and dancers alike for the past century. Our landmark premiere will represent the first time Swan Lake has been seen in its entirety in Salt Lake City." Ballet West has been preparing for the premiere during months of rehearsals with Ballet Mistress Denise Schultze and Ballet Master Louis Godfrey. Sets and costumes have been designed by international interna-tional designer Peter Caza-let. Caza-let. The Utah Symphony, under the direction or Ar-dean Ar-dean Watts, will perform the Tchaikovsky score. The Ballet West production produc-tion of Swan Lake will reach an estimated 860,000 people and is expected to play in Denver, Portland, and cities in Arizona, California and throughout the United States, in addition to its Salt Lake City run. For more information regarding re-garding tickets for Swan Lake, contact the Ballet West Box Office at (801) 533-3333. li I SMEW, - HOLIDAY VILLAGE MALL, PARK CITY, UT 649-6541 $100 Wednesday is Family Night All seats only one dollar $1 ) PAUL NEWMAN SALLY FIELD f nosEnsE of Ml Sat Sun 2 15 4 30 6 45 9 00 She showed us the limitless ways of love. Now, she's back. ..for the final act, jt 5:00 7:00 9:00 A I S7 I I I 1 1 k 'J M Sat Sun 2:00 3:50 5:40 7:30 9:20 r &1 "A great love story..." -NEWSWEEK WARREN BEATTY mm. fv DIANE KEATON 7tt Mon -Fri II 114 11 Sat Sun t&U&y 2:00-7:15 Ipc 11 V II This is a white Saab in a Swedish snowstorm. Please note that it isn't stuck. On certain rare occasions, even front-wheel drive Saabs get stuck in the snow. More often, however, they excel in it. Over the years, in fact, front-wheel drive Saabs have won more international winter rally championships than any other car. SAI"rHt There are cars with perhaps more -fr; 1 The most intelligent car llllUrcSblVc idClIll; IcCUIUb. ever built. A But none with a record so relevant to . , i ji J.1 -Cw; - I&oto? (CeEatesr Stale a! 600 South SLC. Utah 841il (801)355-6057 C3 (SairSfi : t |