We Are in Tech!

We’ve been in tech this week, preparing for our opening showon Friday, March 23rd.

Here’s a sneak peak at what we’re up to. Check out the full slideshow on the Company One Facebook page.

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Refined Costume Ideas

Designer Cara Pacifico shared the next step in her costume plot with us.

Cara says: “We had talked about wanting the characters to have a connection to Jess but, after hearing from Lauren, I think we [also] want to get a greater sense of Lexi’s isolation and discomfort.  [So,] all of the female characters should have a connection to JESS; we should see elements of her in every other female character (and I’m hoping Lexi, as part of her time-warp of grief, sees those elements too.)”

It’s still in process of course, but here’s a sneak peek!

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It’s All Pizza There

Lexi: (re: In ‘N Out) I miss this. We don’t have this at school, It’s all pizza there.  //  Jess: You’re the one who wanted to go to school on the east coast.

UCONN is in Storrs, CT, and though the cult of Connecticut Apizza (yeah, that’s right, apizza, which is pronounced “a-beetz” by the way) is based in New Haven, Lexi is still a stranger in a strange culinary land.

Some background on the CT Pizza Obsession via the blog Slice:

“Perhaps the most crucial hallmark of the style is its thinness and chewiness. Though crust thickness varies among different New Haven–area pizzerias, they’re often noticeably thinner in the center than New York–style pizzas. And much chewier. The closest thing I can compare it to for those who haven’t eaten it is a very thin slice of ciabatta bread; a New Haven–style crust is crisp-tough on the exterior with a sort of spongey-chewy interior. Other characteristics (or quirks, depending on your viewpoint) are that pies are served whole (no slices); that they are often (but not always) cooked in large coal-fired bakery ovens; and, maybe most crucial to out-of-staters, the fact that a “plain” New Haven apizza is crust, tomato sauce, oregano, and a little bit of grated Romano cheese. Mozzarella cheese is a topping; you have to order it, and it costs extra.”

The heart of the apizza debate centers of three institutions that all lay claim to being the original CT pizza joints: Frank Pepe’s, Sally’s, and Modern. The Slice blog  has a nice write-up of the differences in these three, and the NYT Dining Section has also engaged the question.

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Impressions from prospective students visiting UConn (where Lexi goes to school):

• “WOW…..best ice cream I’d had in a long time!! Made with milk from the UConn dairy cattle right there on campus. You can look in the back and see the equipment they use! The worst part was choosing which flavor to order; there were so many that sounded delicious! So if you like ice cream, you NEED to stop at their dairy bar.”

• “One other thing I like about UConn is that students can join their band more easily than at other large public colleges. I love band but don’t play at a state level. In fact, the instruments I play are not used in marching bands in college so I’ll need to learn another one for college. UConn will let me join the band as a beginning tuba player. To me, this is a huge plus. If you’re into band, your might be interested in this.”

• “I thought this would be in a city and was surprised by the small-town feel the campus has. It feels safe. If you want to go to a college in a large city with all that stuff, this isn’t for you.”

• “Typical new engand yankee atmosphere, friendly to each other but no eye contact or talking to anyone outside the clique of students, especially not campus tour participants.”

• “This would be a great state school for residents. You would get a great education value. For out of state, though, it is expensive, over 30K with room and board. For such a renowned athletic school, student facilities for sports activities were surprisingly small, although there is updating going on.”

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