Composer Rima Snyder lives in Culver City, California. She has a BA in music from Pomona College and an MFA in music composition from the California Institute of the Arts, where she studied with Mel Powell, “Lucky” Mosko and Morton Feldman. She has written pieces for solo instruments, small ensembles and chorus. She is currently working in collaboration with choreographer Donna Sternberg to produce a dance piece called “Bodies of Water” that explores our human relationship to and dependency on water. The piece will debut in Culver City on November 5 at the Helms Bakery complex.
Rima is currently serving as Vice President on the Board of Directors for NewTown Arts, a non profit organization that specializes in bringing music, dance, performance and visual art to Los Angeles audiences in unusual ways and surprising places. She created the soundscape for NewTown’s “CitySpeaks” series sponsored by the City of Pasadena, a sculptural and sonic installation featuring poetry written for the site by local poets. http://newtownarts.org/portfolio/city-speaks
Rima has an extensive background in audio, and worked for 12 years at National Public Radio, where she was a sound engineer and assistant producer. She currently works as a freelance audio editor for radio documentaries, music and arts features, and has also done sound effects editing for film. Rima sings in the choir at the Unitarian Universalist Community Church of Santa Monica under Dr. Zanaida Robles and has done many arrangements and compositions for the choir. She lives in the “Heart of Screenland” with her husband Norb Gallery and their amazing Australian shepherd dog Merlin.
RECIPE: Watermelon and Tomato Summer Salad
1 medium watermelon
1 cup yellow cherry tomatoes
1 container of feta cheese
2 tablespoons balsamic vinegar
3 tablespoons olive oil
juice of one small lemon
Slice watermelon in half lengthwise. Carefully slice and remove melon from one half without cutting through rind. This will be your serving bowl.
Cut watermelon into cubes, slice tomatoes in half (remove stems). Place in large mixing bowl and crumble feta cheese into bowl. Mix gently.
Whisk together olive oil, vinegar, mint leaves, lemon and salt. Drizzle over other ingredients and put into watermelon half. Serve chilled.
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