>> PRODUCTION OF BROAD & HIGH IS FUNDED BY THE GREATER COLUMBUS ARTS COUNCIL, CONNECTING TO PERFORMANCES, EXHIBITIONS, CONCERTS, PUBLIC ART, AND MORE AT COLUMBUSMAKESART.

COM.

FROM THESE CONTRIBUTING SPONSORS, AND FROM VIEWERS LIKE YOU.

THANK YOU.

> >> THIS TIME ON BROAD & HIGH.

WE HEAD INTO THE KITCHEN TO DISCOVER WHAT IT MEANS TO PINCH, PRUNE, AND WIRE.

MEET AN ARTIST WHO FULLY EMBRACED AN ART FORM THAT REQUIRES PATIENCE AND CONFIDENCE, AND DISCOVER HOW A FORMER PROFESSOR USED ART IN HIS WORK AND HIS LIFE.

THIS AND MORE RIGHT NOW ON BROAD & HIGH.

> >> WELCOME TO BROAD & HIGH.

I'M YOUR HOST, KATE QUICKEL.

IN OUR FIRST SEGMENT, WE ARE HEADED INTO THE KITCHEN TO LEARN ABOUT A SOCIETY THAT HAS BEEN PROMOTING THE LOVE OF BONSAI SINCE 1972.

COLUMBUS BONSAI SOCIETY NURTURES BOTH MASTER AND BEGINNER CREATIVES IN THIS UNIQUE ARTFORM.

> >> JOINING ME IN THE KITCHEN TODAY IS MARK PASSERRELLO, PRESIDENT OF THE COLUMBUS BONSAI SOCIETY, LONG-TIME BONSAI GROWER AND POTTER.

THANK YOU FOR BEING IN THE KITCHEN WITH ME.

>> GLAD TO BE HERE.

THANK YOU FOR INVITING ME.

>> WHAT IS BONSAI?

>> IT'S A JAPANESE ART, MINIATURE TREES.

GROWING SOMETHING ALIVE IN A POT THAT LOOKS LIKE A TREE, GIVES YOU THE IMPRESSION OF A TREE.

>> THAT TOTALLY TRACKS WITH MY INTERPRETATION OF BONSAI AND WHAT I HAVE SEEN.

>> THAT'S WHAT IT IS.

>> TELL ME ABOUT THE COLUMBUS BONSAI SOCIETY.

TELL ME WHAT YOUR ORGANIZATION IS LIKE AND WHAT THEY OFFER TO THE COMMUNITY.

>> WE ARE A COMMUNITY AND SOCIAL ORGANIZATION FOR PEOPLE TO LEARN MORE IF THEY WOULD LIKE TO TRY IT THEMSELVES, A WAY FOR PLANT NERDS TO GET TOGETHER AND SHARE INFORMATION AND ENCOURAGE ONE ANOTHER, AND IT'S A GROUP THAT HAS BEEN AROUND CLOSE TO 60 YEARS.

>> THAT'S AMAZING.

>> YEAH.

>> YOU REALLY CELEBRATE EVERYTHING ABOUT BONSAI.

TELL ME ABOUT THE ARTFORM BEHIND THE PLANT.

>> IT'S A LIVING SCULPTURE.

YOU ARE FAMILIAR WITH HEIGHT, WEIGHT, AND DEPTH FOR A SCULPTURE.

ADD ON TIME.

IT'S A LIVING THING THAT WILL BE CONTINUALLY CHANGING, AND YOU HAVE TO MAINTAIN IT.

BONSAI IS TWO THINGS, YOU'RE DOING SOMETHING WITH DESIGN.

YOU'RE DOING SOMETHING WITH YOUR ARTISTIC BRAIN, AND THEN THE CRAFT OF IT WHERE YOU'RE KEEPING THE PLANT ALIVE AND HEALTHY.

>> THAT'S INCREDIBLE.

YOU'RE NEVER QUITE FINISH.

IT'S NOT I'M DONE.

LET ME PUT IT ON THE PEDESTAL.

>> IT GOES ON THE PEDESTAL, BUT THERE'S TWEAKING.

YOU START WITH THE SEEDLING OR CUTTING AND TAKE SOMETHING SMALL AND MAKE IT BIGGER AND IMPRESSIVE, BUT THE MAINTENANCE PHASE, YOU STILL HAVE TO KEEP THE PLANT HEALTHY.

IT'S ALIVE.

THAT'S KEY DEFINER, IT'S ALIVE.

IT'S NOT ONE OF THE MINK TREES WITH THE JADE LEAVES THAT YOU PUT ON THE SHELF AND ALL YOU HAVE TO DO IS DUST IT.

>> IT'S A LIVING ARTFORM.

>> ABSOLUTELY IS.

>> THAT'S INCREDIBLE.

I'M GETTING A LITTLE HUNGRY, AND I'M EXCITED TO TALK ABOUT WHAT WE ARE MAKING TODAY.

TELL ME ABOUT THE DISH.

>> IT'S BASED ON MY FAVORITE DISH, SESAME NOODLES, COLD SESAME NOODLES.

A LOT OF VARIATIONS ON IT.

I LIKE NOODLES.

EASY DINNER TO PLAN OR A SNACK SPUR OF THE MOMENT, IT'S EASY TO DO BECAUSE USUALLY EVERYBODY HAS SOMETHING LIKE THIS IN THEIR PANTRY, READY TO GO.

>> I CAN'T WAIT TO GET STARTED.

TELL US WHAT WE WILL NEED FOR THE RECIPE TODAY.

>> 16 OUNCES OF PASTA, ONE TABLESPOON OIL, ONE CUP CREAMY PEANUT BUTTER, 4-TABLESPOONS SOY SAUCE, A THIRD OF A CUP TO ONE CUP OF HOT WATER.

TABLESPOON OF RICE VINEGAR.

TABLESPOON OF GARLIC.

1 TABLESPOON OF SESAME OIL.

TABLESPOON OR TWO OF MAPLE SYRUP OR HONEY, RED PEPPER FLAKES, CHOPPED PEANUTS, 2- TEASPOONS CHILI GARLIC SAUCE.

>> ANY TIPS TO MAKE THE DISH?

YOU MENTIONED IT'S SIMPLE.

>> IT IS SIMPLE.

IF YOU WOULD LIKE TO USE SOMETHING LIKE A SUGAR FREE PEANUT BUTTER OR LOW SALT SOY, IF YOU'RE WATCHING YOUR DIET FOR WHATEVER REASON, I CAN USE ANY PASTA.

>> OKAY.

>> COULD BE ITALIAN, AMERICAN, OR IF YOU WOULD LIKE TO BE MORE AUTHENTIC AND USE SOMETHING LIKE UDON OR SOMETHING LIKE THAT, ANYTHING IS GOOD WITH THIS SAUCE.

>> GOOD TO KNOW.

>> IF YOU HAPPEN TO HAVE LEFTOVERS FROM A ROAST CHICKEN OR PORK ROAST OR ANYTHING LIKE THAT EVEN SOME VEGETABLES FROM LAST NIGHT'S DINNER, ANYTHING GOES GOOD ON TOP.

>> GREAT WAY TO USE UP LEFTOVERS.

>> USE THE LEFTOVERS AND BEEF IT UP MORE IF YOU WANT.

>> I LOVE THAT.

LET'S GET STARTED.

WHAT'S THE FIRST STEP?

>> LET'S START COOKING OUR PASTA.

WATER BOILING HERE.

>> CAREFUL.

>> WATCH MY FINGERS.

GET SOME OLIVE OIL.

>> HEAT THAT UP A LITTLE.

>> YOU COULD USE ANY OIL YOU HAVE AVAILABLE.

I'M HOPING IT'S ITALIAN OLIVE OIL.

WE HAVE SOME GARLIC.

>> FRESHLY CHOPPED GARLIC.

>> FRESHLY CHOPPED GARLIC.

I DON'T KNOW ABOUT YOU, BUT I LIKE GARLIC.

WE WILL USE ALL OF IT.

>> ANY TIME A RECIPE CALLS FOR A CERTAIN NUMBER OF CLOVES, I DOUBLE IT.

>> IT'S AN ASIAN RECIPE, BUT ITALIAN COOK.

THAT'S A SMALL AMOUNT OF GARLIC.

I WILL HAND THAT TO YOU, AND WE WILL GET THIS MOVING A LITTLE BIT.

>> ONCE YOU GET YOUR GARLIC NICELY SOFTENED, WHAT HAPPENS NEXT?

>> WE WILL START WITH THE SAUCE INGREDIENTS.

A LITTLE BIT OF WARM WATER.

>> UH-UH.

REALLY THE TWO MAIN COMPONENTS ARE NOODLES AND SAUCE.

THAT'S WHAT YOU ARE WORKING ON.

>> YES.

>> LOOK AT THAT.

NOW WE HAVE SOMETHING HAPPENING.

>> THAT LOOKS LIKE SOY SAUCE.

>> IT'S HARD TO TELL ONCE IT'S ALL -- >> THERE'S THE RICE VINEGAR.

I'M GOING TO SAY THAT'S THE SESAME OIL.

THAT'S THE --AND THEN HERE'S SOME KETCHUP.

>> IS THIS LIKE SPICIER?

>> WHAT DID WE USE TODAY?

>> SIRACHA TO GIVE IT A LITTLE KICK.

YOU COULD USE KETCHUP IF YOU DON'T LIKE SPICE.

>> YOU WILL DEFINITELY KNOW NOW.

>> IT'S SIRACHA.

IT'S GOOD.

>> IF YOU HAVE KETCHUP AT HOME -- >> I FOUND TASTING IT OUT OF THE DISH OR THE BOTTLE T WILL TASTE HOT.

ONCE YOU MIX IT WITH THE OTHER ITEMS AND GET IT ALL OVER THE NOODLES, IT WILL SORT OF MELLOW.

>> SOUNDS LIKE THE DISH IS VERY CUSTOMIZABLE TO YOUR SPICE LEVEL?

>> ABSOLUTELY.

THAT'S A GOOD ADVICE FOR MOST RECIPES.

>> FOLLOW THE RECIPE ONE TIME?

>> AND THEN SEE WHAT YOU THINK.

>> GET THE PEANUT BUTTER IN THERE.

>> I'M GOING TO TURN THIS WAY DOWN SO WE DON'T -- >> YOU WANT IT TO MELT AND THICKEN?

>> YEAH.

YOU CAN MIX THIS AS MUCH AS YOU WANT, BUT ONCE WE DUMP THE NOODLES IN, IT'S GOING TO BE THE HEAT.

>> COOKS THE NOODLES?

AND WHAT IS YOUR PRACTICE HERE?

DO YOU ADD NOODLES TO SAUCE OR SAUCE TO NOODLES?

WHAT'S YOUR PHILOSOPHY?

>> MY PHILOSOPHY IS THE FEWER PANS -- >> YOU DON'T WANT TO GET A BOWL OUT?

>> YOU DON'T.

IT CAN BE MIXED UP, ALL OF IT CAN BE MIXED HERE.

IF YOU SAUTE YOUR GARLIC, LIKE GARLIC POWDER, THAT'S THE REALLY EASY WAY, BUT NOTHING LIKE FRESH GARLIC.

>> AS THIS IS ROASTING, DO YOU ADD WATER?

>> I DO THE TRICK OF RESERVING THE PASTA WATER.

ONCE IT SITS FOR AWHILE, IT GETS TOGETHER.

>> CLUMPS UP?

>> IT WILL CLUMP.

>> PRETTY COLOR, ALMOST CARAMELIZED.

>> I WAS JUST THINKING THAT.

>> WHY DON'T YOU TELL ME OVER WAYS PEOPLE CAN EXPERIENCE THE COLUMBUS BONSAI SOCIETY AS WE WAIT FOR OUR NOODLES.

>> WHAT AN EXCELLENT SEGWAY.

THAT'S WHAT I YOU ARE THE PROFESSIONAL.

IT'S A SOCIAL ORGANIZATION, MONTHLY MEETINGS.

YOU DON'T HAVE TO BE A MEMBER TO COME TO MEETINGS.

WE WELCOME GUESTS.

USUALLY THERE'S AN ORGANIZED PROGRAMMING GOING ON, WHETHER WE BRING IN AN EXPERT TO PRESENT ON VARIOUS TOPICS, AND A LOT OF TIMES GUEST ARTISTS WILL COME, AND WE WILL SPEND SOME MONEY ON A PIECE OF PLANT MATERIAL, AND THEY WILL DO SOME INITIAL STYLING OR RUN A WORKSHOP.

WORKSHOPS ARE OFTEN TIMES A GOOD WAY FOR SOMEONE WHO IS CURIOUS TO GET STARTED BECAUSE YOU WILL GET INSTRUCTION, AND YOU WILL END UP WITH A BONSAI TREE.

>> THEY GET TO GO HOME WITH THEIR BONSAI?

>> MOST WORKSHOPS, YES.

SOMETIMES WE HAVE DONE WORKSHOPS IN THE PAST WHERE WE HAD SOMEONE COME IN WHO WAS KNOWLEDGEABLE ABOUT JAPANESE PAINTING AND THEY LEARNED PAINTING TECHNIQUES AND WENT HOME WITH A SCROLL.

IN JANUARY, WHEN IT'S HARD TO WORK ON PLANTS, WE WILL DO A POTTERY WORKSHOP.

PEOPLE HAVE MADE THEIR OWN POTS.

>> THERE'S A LOT OF ADJACENT ARTWORK WITH IT.

>> THERE ARE A LOT OF THINGS THAT GO WITH IT, AND YOU LEARN THESE NERD RABBIT HOLES YOU GO DOWN.

PART OF DISPLAYING A BONSAI IN A FORMAL SETTING, YOU MAKE SORT OF A TRIANGLE.

THE TREE WILL BE IN ONE PLACE, AND THERE WILL BE A SMALLER ITEM LIKE AN ACCENT PLANT IN ONE PLACE HERE, AND THEN YOU MAKE A TRIANGLE WITH A SCROLL OR ANOTHER VERTICAL ELEMENT, AND THERE'S PEOPLE WHO SPECIALIZE JUST IN CREATING THE LITTLE ACCENT PLANTS.

>> WOW.

SO IT IS A VISUAL SETUP?

>> EXTREMELY VISUAL.

BECAUSE IT'S BASED IN JAPAN, THERE'S A LOT OF TRADITION GOING WITH IT.

YOU LEARN SOME OF THE ESTHETICS AND LEARN TO APPRECIATE WHY JAPANESE CULTURE FINDS CERTAIN THINGS APPEALING, BUT WHAT'S INTERESTING, TOO, IS THAT THERE'S BONSAI GOING ON IN EVERY CONTINENT.

>> REALLY?

>> TO ME WHAT IS REALLY INTERESTING, PEOPLE WHO ARE DOING BONSAI HAVE LOOKED AROUND THEM FOUND THE THINGS THAT LIVED IN THEIR AREA AND ARE PRACTICING BONSAI ON THEM.

IT'S AN EVOLVING ART, TOO IN THAT YOU'RE TAKING JAPANESE -- THE JAPANESE BASE, A TREE IN A CONTAINER, AND USING WHATEVER YOU SEE AROUND YOU.

A NATIVE SPECIES WHEREVER PEOPLE LIVE.

>> HOW DID YOU GET INTO BONSAI?

>> I HAVE ALWAYS BEEN A PLANT PERSON.

HAD AN INTEREST IN JAPANESE PLANT CULTURE AND HISTORY.

WE HAD BEEN TALKING BEFORE ABOUT THE KARATE KID MOVIE.

>> THAT'S MY ENTRY POINT TO BONSAI.

>> RIGHT?

AND MY SORT OF MEDIA TOUCHPOINT WAS THE ORIGINAL SHOGUN MINI SERIES.

SEEING THAT AND THAT VIEW INTO JAPAN, I WAS LIKE, THAT'S FASCINATING.

AT SOME POINT, BEING INTERESTED IN THE CULTURE, AND ALSO BEING INTERESTED IN PLANTS, IT WAS INEVITABLE.

>> RIGHT.

THAT'S WONDERFUL.

GREAT.

LET'S SEE, HOW ARE WE DOING ON OUR NOODLES?

>> I THINK WE MIGHT BE ALMOST THERE.

>> MARK, THIS LOOKS AMAZING.

>> I'M GLAD YOU LIKE IT.

>> WE CAN ADD GARNISHES, DOES IT MATTER HOW WE DO THIS?

TO THE MAIN DISH OR ON YOUR OWN?

>> I LIKE TO DO IT ON MY OWN SO EVERYONE GETS WHAT THEY WANTED.

CHOPPED PEANUTS, SESAME SEEDS, AND CHILI PASTE?

>> UH-UH.

>> GREAT.

>> BEFORE WE DIG IN WITH OUR MOUTH FULL OF DELICIOUS NOODLES, WHAT YOU WANT FOLKS TO KNOW?

>> THERE'S A WEBSITE.

COLUMBUS BONSAI.

ORG.

WE HAVE A FACEBOOK GROUP, AND OUR EVENTS AND WHAT IS GOING ON ARE ALWAYS POSTED THERE, AND ALSO SOME PICTURES TO KEEP YOU INSPIRED.

LOOK FOR US OUT IN THE COMMUNITY.

WE PARTICIPATE IN THINGS LIKE THE BURLINGTON ARTS FESTIVAL ON LABOR DAY WEEKEND, WE HAVE AN INFO BOOTH.

EVERY YEAR WE DO AN ANNUAL SHOW.

COME LOOK FOR THAT.

YOU CAN WALK AROUND AND SEE BONSAI ON DISPLAY.

WE HAVE VENDORS, WORKSHOPS, AND DEMOS.

IF YOU ARE CURIOUS, WE ARE HERE TO ANSWER QUESTIONS AND TELL YOU EVERYTHING YOU WANT TO KNOW.

>> WONDERFUL.

THERE'S LOTS OF WAYS FOR EVERYONE TO GET INVOLVED.

>> ABSOLUTELY.

>> I THINK WE SHOULD EAT NOODLES.

>> LET'S EAT NOODLES.

>> WE NEED TO SCOOP THEM OUT.

>> THEY ARE A BIT THICK.

>> YEAH.

THEY WILL BE EXTRA FLAVORFUL.

THIS WOULD FEED A CROWD.

>> IT WOULD.

>> IT'S SO EASY.

PANTRY ITEMS, REALLY FLEXIBLE.

I'M GOING TO DO A LITTLE GARNISH.

>> PEANUTS?

>> MAY I?

SPRINKLE THAT ON.

>> PEANUTS GIVE YOU SORT OF A PAD THAI FLAVOR.

>> I LOVE THE SESAME SEEDS.

YOU CAN ADD GREENS OR SCALLIONS?

>> I'M WISHING WE HAD SAUTEED SOME SHRIMP.

>> THAT WOULD BE GOOD.

OKAY, CHILI FLAKES.

LET'S GIVE IT A TASTE.

I HAVE TO DO THE NOODLE TWIST.

>> WHAT DO YOU THINK?

>> SO GOOD.

>> I'M GLAD YOU LIKE IT.

TO LEARN MORE CHECK OUT COLUMBUS BONSAI.

ORG.

> >> FOR MANY A CREATIVE PRACTICE CAN PROMOTE HEALING.

AFTER LIFE-ALTERING SURGERY, ROB HOFFMAN WAS ABLE TO FIND PEACE IN BONSAI.

HE HAS TURNED A HOBBY AND PASSION INTO A DREAM GARDEN.

>> BONSAI IS A REALLY GREAT HOBBY TO GET INTO.

IT'S HELPED ME WITH PATIENCE.

IT'S HELPED ME FIND MY ARTISTIC EYE.

IT'S REALLY DONE QUITE A LOT FOR ME.

ANYMORE, IT'S NOT LIKE A HOBBY TO ME.

IT'S MORE LIKE A LIFESTYLE.

I DISCOVERED BONSAI THROUGH MY WIFE.

I HAD MY LEG AMPUTATED, OBVIOUSLY, ABOUT 12 YEARS AGO, AND IT WAS MORE OF A ROUGH PROCESS THAN I THOUGHT IT WOULD BE.

AND, YOU KNOW, I KIND OF GOT DOWN IN THE DUMPS A LITTLE BIT, AND SHE WANTED TO GET ME SOMETHING THAT WOULD KIND OF KEEP MY MIND OFF OF IT.

SHE BOUGHT ME A LITTLE JUNIPER FROM HOME DEPOT OR COSTCO OR SOMETHING LIKE THAT, AND I FELL IN LOVE WITH IT.

IT ACTUALLY GOT ME UP.

I WAS BEDRIDDEN FOR ABOUT A YEAR AND A HALF.

IT GOT ME UP AND WANTED TO LEARN ABOUT IT.

I DIDN'T WANT IT TO DIE.

I STARTED TO GET ON THE COMPUTER AND LOOK HOW TO TAKE CARE OF IT.

FROM THAT ONE LITTLE TREE, NOW I HAVE GOT ALL OF THIS.

>> BONSAI IS NOT A VERY SPECIFIC THING.

THERE'S VERY MANY DIFFERENT CHARACTERISTICS AND ASPECTS OF IT.

THIS IS A BLACK PINE.

I PROBABLY HAVE 75% OF MY TREES ARE BLACK PINES THEY ARE BY FAR MY FAVORITE.

YOU CAN JUST DO SO MUCH WITH THEM IN A SHORT AMOUNT OF TIME.

TIPS AND TRICKS AND STUFF AND THINGS I DO DIFFERENTLY, NOT REALLY, BUT BLACK PINES ARE PRETTY MUCH MY FAVORITE TREE TO WORK ON, BUT I MEAN, I LIKE WORKING ON A LOT OF DIFFERENT STUFF.

I WOULDN'T SAY THERE'S A CERTAIN TYPE OF TRADEMARK I HAVE.

SO FOR ME, IT'S MORE ABOUT JUST SHOWING WHAT YOU HAVE DONE, WHAT YOU CAN DO TO A TREE AND HOW NICE YOU CAN MAKE IT.

IT'S NOT SO MUCH ABOUT --DON'T GET ME WRONG.

I'M A VERY COMPETITIVE PERSON, BUT WHEN IT COMES TO THIS, TO ME IT DOESN'T SEEM LIKE IT SHOULD BE SO COMPETITIVE.

IT SHOULD BE MORE THOUGHT PROVOKING.

WHEN YOU SEE A TREE, IT SHOULD MAKE YOU FEEL SOMETHING.

THAT'S WHERE I'M AT.

I WOULD RATHER DO THAT THAN TRY TO WIN AN AWARD.

DON'T GET ME WRONG, IT'S FUN TO WIN AN AWARD, BUT I'M NOT SO MUCH INTO THE COMPETITIVE ASPECT OF IT.

SO I NEVER REALLY TALK THAT MUCH.

I GUESS I DO AT WORK A LITTLE BIT, BUT WHEN I STARTED MY BUSINESS AND STARTED TEACHING, I FOUND OUT I REALLY, REALLY ENJOY DOING IT.

IT'S FUN TO GO OVER THINGS WITH PEOPLE AND GIVE THEM THE CONFIDENCE TO DO IT.

WITH BONSAI, A LOT OF IT IS ABOUT CONFIDENCE.

YOU BUY A TREE, AND THEN YOU HAVE TO CUT HALF OF IT OFF, IT'S KIND OF DAUNTING TO THE FIRST-TIME USER.

IT'S HARD TO DO, BUT ONCE YOU START WORKING ON TREES AND PUT YOUR HANDS ON THEM, IT MAKES IT SO MUCH EASIER TO WORK WITH PEOPLE, GO TO CLUBS, DO WORKSHOPS, AND IT BUILDS YOUR CONFIDENCE TO BE ABLE TO WORK ON YOUR TREES, BECAUSE JUST STARTING OFF, IT'S OFTEN PRETTY HARD TO WORK ON YOUR OWN TREE.

YOU KNOW?

MOST OF THE TIME, AND I WILL SAY THIS KIND OF EASILY, BUT MOST OF THE TIME PEOPLE ARE GOING TO KILL THEIR FIRST TREE.

IT'S JUST GOING TO HAPPEN.

YOU LEARN FROM YOUR MISTAKES.

IT'S KIND OF THE PROCESS.

I DON'T KNOW HARDLY ANYONE WHO HAS BEEN IN BONSAI FOR A LONG TIME THAT STILL HAS THEIR FIRST TREE.

THERE MIGHT BE A FEW OUT THERE, BUT IT'S PRETTY RARE.

PRETTY AMAZING.

YOU CAN TRAVEL ACROSS THE COUNTRY AND MEET WONDERFUL PEOPLE AND REALLY LIKE-MINDED PEOPLE, PEOPLE WHO ARE ARTISTIC, AND PEOPLE WHO, YOU KNOW, ENJOY NATURE.

IT'S A GREAT HOBBY TO GET INTO.

>> TO LEARN MORE, FIND HIM ONLINE AT YUME-ENBONSAI.

COM.

> >> IRANIAN BORN HOOSHANG AMIRAHMADI HAS SEARCHED FOR OUTLETS FOR HIS CURIOSITY.

WE LEARNED HOW HE DISCOVERED SOLUTION IN HIS ARTS AND HOW HE USED THIS IN BOTH HIS PERSONAL AND PROFESSIONAL LIVES.

>> WHEN I WAS A CHILD, I REALIZED THAT SOMETIMES I HAD A LOT OF ENERGY, AND TIMES I HAD NO ENERGY.

AT THAT TIME, I DIDN'T REALIZE THAT MY ATOMS WERE BIPOLAR, AND SO, THERE'S TIMES WHEN A LOT OF ENERGY CAME, I REALIZED THAT IF I DON'T CHANNEL THIS ENERGY, THEN IT'S GOING TO GET ME IN TROUBLE.

I SAID, WELL, MEDICINE IS A GOOD FIELD TO INVEST ALL MY ENERGY, BUT IF WE DO IT, THERE'S STILL NEED FOR MORE.

WITH THAT CONCLUSION, I ALSO REALIZED THEY DIDN'T HAVE THE PHYSICAL COURAGE TO FACE DISEASES OR SUFFERING, SO THIS BECAME A PROBLEM FOR ME, UNTIL I CAME TO THE UNITED STATES.

AT THAT TIME, JUST STARTED TO HAVE COMPUTERS.

SO FROM THERE IF I INVEST MY ENERGY IN MEDICINE IN COMPUTERS, THERE WON'T BE ANY BLOOD.

THERE WON'T BE ANY SUFFERING, SO I DECIDED OF ALL THINGS THAT HEALERS DO, OR ARE ALL ABOUT, MOVEMENT IS THE SIMPLEST.

WE CAN MEASURE IT.

WE CAN LOOK AT IT.

I DECIDED I WOULD INVEST IN MOVEMENT.

AND THEN I DECIDED I WOULD GET MY PhD.

THAT WAS A VERY HARD PROCESS.

SO THE QUESTION WAS, WHERE WOULD I GET SOME ENERGY FROM?

I HAD FOUR CHANNELS TO GET MY ENERGY.

ONE WAS THE UU CHURCH.

UNITED UNIVERSALIST CHURCH, AND I HAD BEEN GOING THERE FOR MORE THAN 50 YEARS.

THE OTHER ONE WAS MUSIC.

AT THAT TIME, I THOUGHT MAYBE I WOULD LISTEN TO ALL MUSIC, BUT I REALIZED THEY ARE NOT ALL THE SAME.

I REALIZED ALSO THEY HAD ONLY FOUR COMPOSERS THAT CONTROLLED MY EMOTIONS AND FEELINGS.

BEETHOVEN FOR THE LEFT SIDE.

MOZART FOR THE RIGHT SIDE.

BACH FOR THE BRAIN, AND IDEN FOR OLD AGE.

AND THEN WRITING ALSO.

I HAVE WRITTEN SOME POETRY AND OTHER THINGS, BUT THE MAJOR PART OF THE RELAXATION OR THE RELIEF CAME FROM PAINTING BECAUSE I COULD DO WHAT I WANTED TO DO.

I WAS VERY INTERESTED IN COLOR, AND COMBINING COLORS AND, YOU KNOW, MODIFYING THEM AND SO FORTH.

THE THING ABOUT PAINTING, IT DIDN'T NEED MENTAL THINKING.

IT JUST WAS MORE NATURAL.

I HAVE SPENT ABOUT 60 YEARS OF STUDYING MOVEMENT, AND THESE WERE SOME WAYS OF TRYING TO -- RATHER THAN FORMULATE EQUATIONS, TO LOOK AT THE MOVEMENTS.

YOU KNOW, ACTUALLY, I HAVE 175 ARTICLES ABOUT HOW MOVEMENTS ARE PRODUCED, AND HOW THEY ARE CONTROLLED AND SO FORTH.

SO THESE ARE SOME WAYS OF TRYING TO REPRESENT THAT STYLE IN A MORE VISUAL OR UNDERSTANDABLE WAY.

IF I HAD TO CHOOSE, SOMETHING MORE TO DO, AND I DON'T HAVE THE ENERGY FROM IT ANYMORE, BUT I WOULD LIKE TO LOOK AND SEE HOW THE BRAIN CONTROLS THE MOVEMENTS OF THE BODY.

> >> WELL, THAT'S OUR SHOW.

REMEMBER YOU CAN FIND ALL OF OUR STORIES ONLINE ON WOSU.

ORG AND OUR YOUTUBE CHANNEL.

FOR ALL OF US HERE AT WOSU, I'M KATE QUICKEL.

THANKS FOR WATCHING.

> >> PRODUCTION OF BROAD & HIGH IS FUNDED BY THE GREATER COLUMBUS ARTS COUNCIL, CELEBRATING EXPRESSION, AND CONNECTING THE COMMUNITY TO ARTISTS, PERFORMANCES, EXHIBITIONS, CONCERTS, PUBLIC ART, AND MORE AT COLUMBUSMAKESART.COM.