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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

Wow! Blowing Dough into Balloon

Recently chef Wenju Zhang of Zhengzhou University in Henan Province of China caused a sensation on internet, because he can blow a dough into a balloon. Not only that, he is able to cut vegetables and make paintings on dough balloons. On April 30, 2013, in a performance, he set a Guinness world record: blew a dough into a balloon with diameter of 1.8 meters and height of 0.66 meters. In December 2013, during a visit in Malaysia, he made an even bigger balloon with diameter of 2.2 meters.

The 25-year-old chef went to learn cuisine and bakery after dropping out of high school in 2005. During the study, he found that a dough could be blown to a balloon. After hundreds of failures, he made a very big dough balloon.

Last week he demonstrated to the public how to blow a dough balloon: first mix salt, water and sugar well, then add flour and blend the dough well; leave the dough untouched for 30 minutes, then make it into a bum shape with an opening; using mouth, blow air inside through the opening evenly.

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