{"id":1070,"date":"2012-08-31T13:00:06","date_gmt":"2012-08-31T17:00:06","guid":{"rendered":"http:\/\/www.fmeat.org\/blog\/?p=1070"},"modified":"2017-08-14T15:22:40","modified_gmt":"2017-08-14T15:22:40","slug":"day-one-first-impressions","status":"publish","type":"post","link":"https:\/\/www.fmeat.org\/blog\/day-one-first-impressions\/","title":{"rendered":"Day One&#8230;First Impressions"},"content":{"rendered":"<p>All that talk about emergency ponchos, and what do I fail to bring?<br \/>\nIn actuality, by the time it began showering intermittently toward the end of the night, it was time for a cool down. You would never know the summer was on it&rsquo;s way out by the mid July-like sun and humidity that we enjoyed all day. Perfection.<br \/>\nFME&rsquo;s opening day is always a day of anticipation, reunions and new introductions.<br \/>\nAfter a brief visit to the bustling FME nerve center,\u00a0\u00bbLa Maison En Sol Mineur\u00a0\u00bb, to pick up our passes, we headed back to the outside venue at 7e Rue.<br \/>\n&#8230;Just in time to witness the opening ceremony. A beautifully bizarre pagan procession led by an 8 foot tall, hooved ballerina with massive antlers and a sandpipers bill. This stunning chimeric symbol of this year&rsquo;s festival, and indeed the whole unified artistic vision from typesets to set dressings is the brainchild of Karine Berthiaume. She is one of the founders of FME and it&rsquo;s Artistic Director&#8230;<\/p>\n<p>&#8230;more shortly,<\/p>\n<p>Zeus<\/p>\n","protected":false},"excerpt":{"rendered":"<p>All that talk about emergency ponchos, and what do I fail to bring? In actuality, by the time it began showering intermittently toward the end of the night, it was time for a cool down. You would never know the summer was on it&rsquo;s way out by the mid July-like sun and humidity that we &hellip; <a href=\"https:\/\/www.fmeat.org\/blog\/day-one-first-impressions\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Day One&#8230;First Impressions<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[622,1],"tags":[],"class_list":["post-1070","post","type-post","status-publish","format-standard","hentry","category-fme12","category-non-classe"],"_links":{"self":[{"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":2,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":3633,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/posts\/1070\/revisions\/3633"}],"wp:attachment":[{"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmeat.org\/blog\/wp-json\/wp\/v2\/tags?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}