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18 March 2025 | Story Litha Banjatwa | Photo Supplied
Fiesta winners 2025
Ons wag vir Godot shines at the 2025 kykNET Fiësta Awards, winning three major accolades and cementing UFS’s reputation for world-class theatre excellence.

Ons wag vir Godot, a groundbreaking stage production from the University of the Free State (UFS) Department of Drama and Theatre Arts, was one of the biggest winners at the 2025 kykNET Fiësta Awards, which celebrate the best of Afrikaans theatre.

The awards ceremony was held at the Kirstenbosch National Botanical Garden in Cape Town on 27 February 2025.

Ons wag vir Godot, an Afrikaans translation of Irish writer Samuel Beckett’s celebrated 1953 play Waiting for Godot, won three of its four nominations: Best Director for Dion van Niekerk, Best Translation for Naomi Morgan, and Best Supporting Actor for Gerben Kamper. This haul positioned Ons wag vir Godot as the second biggest winner of the evening, and marked an unprecedented achievement for a Free State production at the Fiësta Awards.

This success builds upon the play’s earlier triumphs at the Free State Arts Festival, where it received accolades for Best Director, Best Translation, Best Supporting Actor (Peter Taljaard), and Best Ensemble.

Director Dion van Niekerk said what set Ons wag vir Godot apart was its unique origin: it is the first Afrikaans translation of Beckett's masterpiece directly from the French original. Securing the translation rights was no small feat, requiring a special appeal to the notoriously selective Samuel Beckett Estate.

“The production’s greatest challenge lay in making the play accessible to a South African audience,” Van Niekerk said. “We aimed to find a stage language with visual imagery that would situate the play within a recognisable South African context."

This was achieved through Naomi Morgan’s “immaculate translation work, which captured the existential concerns of the play with precisely the right Afrikaans vocabulary and turns of phrase”. The production team further grounded the play in South African reality through the creation of characters, setting, and costuming that evoked the stark beauty of the Karoo landscape.

The success of Ons wag vir Godot has profound implications for the UFS Department of Drama and Theatre Arts. It firmly establishes the department among the nation’s leading drama institutions, showcasing its ability to contribute high-quality, meaningful work to the South African artistic landscape. “This production highlights the importance of performing translated classics,” Van Niekerk said. “Works like Waiting for Godot are part of the canon of great international theatrical works. South Africa was banned from producing this play during apartheid, and it has been rarely seen since, predominantly in English.” This production, therefore, offers Afrikaans-speaking South Africans and others a unique opportunity to engage with Beckett’s timeless work.

The impact of this success extends to the department’s students. Sibabalwe Jokani, a student cast member, shared in the nominations for Best Ensemble at both the Free State Festival and Fiësta Awards. Jokani said the play’s success has inspired the student body and reaffirmed the department’s commitment to high standards and industry access.

When asked about the future of Afrikaans theatre, Van Niekerk said, “This production will hopefully inspire others to continue to reconsider the value that great theatrical works that have been created in other languages might have in a contemporary Afrikaans context.”

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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