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Preparatory Division String Camp, June 20-24, Ages 6-9 and 9-12. Registration deadline is May 20th. Preparatory Division, Tanner Dance and Youth Theatre Arts Passport, June 27 - July 1, Create an original performance work to be presented at the Tanner Dance Building. Preparatory Division International Piano Festival, July 26 - July 29, Musicianship, ukulele, and choir classes. University of Utah, School of Music.

Home in Their Eyes: Images and Stories of Home by Residents in Rural China, Friday, March 25 – Thursday, June 2, 2016, J. Willard Marriott Library 3rd Floor

Salt Dance Fest 2016 brings together internationally renowned dance artists and dance makers Jeanine Durning, Alex Ketley and Jennifer Nugent, along with esteemed SLC dance artists Daniel Charon, Molly Heller and Stephen Koester for two weeks of moving, collaborating, dance making and the lively exchange of ideas, June 6-17, 2016.

Summer Chamber Music Workshop, Matt Zalkind, June 26 - 30, 2016, Hasse Borup, Director, Open for serious string and piano players, age 12 - 26,  School of Music, University of Utah

University of Utah Department of Ballet Summer Intensive, June 20 - July 15, 2016. Join us for an exciting four-week ballet intensive with internationally recognized faculty and guest artists.

Performance Calendar of 2015 - 2016 Season, Department of Ballet, University of Utah

Performance Calendar of 2015 - 2016 Season, Department of Modern Dance, University of Utah

Natural History Museum of Utah 2015 Lecture Series

College of Fine Arts, University of Utah

Tomorrow’s Meatball: What We All Could Be Eating 20 Years From Now

Tomorrow's Meatball is a visual exploration of the future of food made by IKEA's Research Lab Space10 - exploring the many ways we could be eating in the not-too distant future. The exploration focus on alternative ingredients, technological innovations and uncharted gastronomic territories, that we need to consider to combat our unsustainable appetite for meat and the explosive demand for more food in the future.

“We used the meatball's shape and size as a canvas for future foods scenarios, because we wanted to visualise complicated research in a simple, fun and familiar way. There’s hardly any culture that does not cook meatballs - from the Swedish meatball, to Italian/American spaghetti meatballs to spiced up Middle Eastern kofta,” says Kaave Pour from Space10.

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