‘MARCHING ON’ IS A MUST-SEE PRODUCTION CRE AND WALLIS THEATER COLLABORATE TO EMPOWER THOSE WHO’VE SERVED
In June, we shared some of the amazing things that CRE is doing in the LA community, and the incredible news continues. At the end of June, CRE debuted “Marching On,” an original play written by and starring eight military veterans. It gave a firsthand view of the experiences of these veterans, many of whom are part of CRE’s Veterans Empowerment Theatre (VET). VET is a form of art therapy that encourages patients to use artistic expression to overcome addiction, deal with PTSD, and reintegrate into society.
after noticing the way veterans were being underrepresented in art or media. “I saw the need with members of our organization that military veterans were just not being given a chance to share their stories.” Greg and CRE looked to change that with their production and debut of “Marching On.” In collaboration with Wallis Annenberg Center for the Performing Arts, “Marching On” gave audiences insight into the challenges faced by veterans returning from deployment. When asked about the importance of “Marching On,” actor and veteran Judy Levisy states, “There are so many things that we as veterans
go through that a lot of people don’t understand and probably never will — until they hear our story.” Another actor and veteran of the show says that he wants “the audience to come in here and feel a sense of camaraderie.” It seems it hit its mark. “Marching On” showed to sold-out audiences and impassioned applause. According to Levisy, “This is our life. I look at this as a healing process for all of us.” Keep a lookout for CRE’s next production by following their Facebook page and visiting their website at CREoutreach.org.
Greg Shane, co-founder of CRE, says he was struck by the need for this program
SUDOKU
CHANA MASALA
This classic Indian dish of chickpeas in tomato sauce is a great vegan main course. It’s perfect for weeknight dinners. Serve it with basmati rice.
Ingredients
• 1 28-ounce can peeled whole tomatoes, crushed • 1 15-ounce can chickpeas, rinsed • Salt and pepper, to taste • Chopped cilantro, for garnish
• 1 onion, chopped • 1 garlic clove, sliced • 2 tablespoons fresh ginger, peeled and chopped • 2 tablespoons olive oil • 1 teaspoon curry powder
Instructions
1. Over medium heat, cook onion, garlic, ginger, olive oil, and curry powder for 8–10 minutes, until onion is soft. 2. Add chickpeas and can of tomatoes with juice. Simmer 25–30 minutes. 3. Season with salt and pepper. Serve over rice and top with cilantro.
Inspired by Bon Appétit magazine
3
www.lawwithasmile.com • 310-577-9104
Published by The Newsletter Pro • www.newsletterpro.com
Made with FlippingBook - professional solution for displaying marketing and sales documents online