Note:
Registration deadlines have passed, but we do still have space
for individuals. Please call or email
to register.
Registration
for Individuals
For
individuals, simply mail or e-mail your name, address, phone,
e-mail, and troupe affiliation (if any). The cost for individuals
is $90, which entitles you to performances both weekends and
all workshops (Scrapheapmaster classes are not included).
Spaces will fill up quickly so early registration is encouraged.
Deadline: Friday, October 1, 1999
Registration
for Troupes
Troupes
wishing to be considered for performance should send a videotape
of a recent show and any printed pr materials (press kits, reviews,
brochures) that you already have available (note: you do not
need to "prepare" material to apply). If you do not have a video
and prepared materials to send, please send a description of
your troupe and the kind of work you do, and, if possible, references
from someone in the improv or theatre community who has seen
a recent show. Troupes who are selected receive a discounted
rate of $45 per person for participation in the festival. Performance
slots are limited, so early registration is encouraged.
Deadline: Friday, September 10, 1999
Registration
for Scrapheap
Scrapheap
is our unique, one-time-only ensemble. This year, the Scrapheap
ensemble will work intensively in full-day master classes Monday
through Friday. Space is limited, with preference given to troupes
participating in the festival. Individuals not affiliated with
participating troupes may also participate, and will be selected
based on experience and contribution to what we hope to be a
diverse ensemble. Please contact us if you would like to be
considered for this unique opportunity. The cost for Scrapheap
is $195, and includes all festival events.
Deadline: Friday, September 3, 1999
Ready
to send us your info? Use
our convenient online
form!
send
all registration info to:
The
Brody Theater
Attn: Festival
1904
NW 27th Ave.
Portland, OR 97210
Questions?
Call (503) 224-0688 or email festival@brodytheater.com
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