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Photoblog: Different in Unison

A scholar sets out on a 1,000-mile journey with a single step. But when our group of 90 artists embarks on a 10,000-mile journey, it’s good to start off on the same foot. We have matching itineraries, yet still find different ways to make the most of our travels.

Photoblog: Different in Unison

“Practice makes perfect” - here’s a driving philosophy shared by dancers and musicians alike. (Left) Shen Yun double bass player Tigran Voskanyan fine-tunes his articulation, while Principal Dancer Tim Wu (right) takes flight at the Cheer Zone Tigers Gym in Evansville, IN. (Photos by TK [L] and Gary Liu [R])

This season, we’ve performed at venues with both traditional and modern designs. Compare, for example, Knoxville's Tennessee Theater to the left and Memphis’ Cannon Center to the right. (TK)

And we've also had our share of weather extremes. In Memphis, we partook in the national chill when temperatures plunged down to single digits in Fahrenheit. Just as we fled from the frostbitten city, we stole a snapshot of this petrified water fountain. But then, we also went to Orlando, FL. Here, we spent a day at Wekiwa Springs, receiving a mild Jurassic-Park-without-the-dinos experience. Dancer Sam Pu. (Gary Liu)

Whenever we have a day off, we find different ways to relax. Here, conductor William Kuo launches a neon Frisbee (right), while Principal Dancer Tim Wu takes the shot (left). (Gary Liu [L] and TK [R])

…and we met a few friends along the way—some old, some new. Dancer Sam Pu with man’s best friend (right), and cellist Jiazhen Wu with the mighty Monkey King (an old friend indeed… did you know that his 2,591st birthday is coming up?). (Gary Liu [R] and Kelly Zheng (L)) Of course, how can we forget our culinary expeditions? In Little Rock, our “meatscapaders” ventured out to try Gus’s World Famous Fried Chicken. In Baltimore, our female dancers were treated to Spanish tapas for lunch. (Angie Huynh)

Two ways to “sea food.” To the left, dancer Ethan Huang dines on a Korean dish of seaweed and tofu; to right, dancer Eric Lam feasts on crayfish galore. (Gary Liu)

What makes tour so memorable are the little joys we get to share, including hellos and goodbyes. In Orlando, our local presenters warmly welcomed us with this scrumptious cake (…mmm… ever wondered how a Shen Yun poster would taste?). (TK)

Three days later, it was time to say goodbye, but not without leaving a present backstage. It means, “Thanks for having us here. We’ll be back soon!” (Xin Chen)

A scholar sets out on a 1,000-mile journey with a single step. But when our group of 90 artists embarks on a 10,000-mile journey, it’s good to start off on the same foot. We have matching itineraries, but still find different ways to make the most of our travels.

Alison Chen

Contributing writer

February 14, 2014

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