Caribou teaming up with Owen Pallet. Canadian at its best. Dream. Love. Dream.
The artwork is by Jason Evans / Matthew Cooper.
Showing posts with label violin. Show all posts
Showing posts with label violin. Show all posts
Sunday, 7 September 2014
Wednesday, 9 January 2013
biking to Palios
“I have an old-fashioned idea about music videos—I think the videos
should relate to the music. Some videos seem as if you could swap out
the music and no one would be the wiser, but I didn’t want that to be
the case with Ryan and Mira’s video. I wanted to make something that was
a specific expression of their music. It was a bit tricky, inasmuch as
their music is instrumental. So what’s it about, really? How to visually
express it? Firstly, I knew they’d taken this trip to Greece together,
and guessed it must have been an important trip, because hell, Ryan
named the album after it: ‘Road to Palios.’ So it seemed like an obvious
choice to make the video some kind of journey to idyllic Palios,
probably starting from the urban hell-scape of Portland, Oregon (where
he lives).” Matt Kresling, director
Road To Palios by Ryan Francesconi and Mirabai Peart is out now via Bella Union.
Road To Palios by Ryan Francesconi and Mirabai Peart is out now via Bella Union.
Saturday, 15 September 2012
some people like their oysters raw
It was a typical wet and windy London Winter's day made for staying
indoors but Darius and Oshan, with Matt and Joe, were eager to busk for
the crowds at Columbia Road Flower Market. Escaping the rain, after
some cheeky negotiating with the owner, the guys performed in a tiny
nook of a market stall Oyster Bar for customers and passers by. Read more on the The Turbans' session here.
Some people like their oysters raw; and for them your job is easiest, for you have merely to pick out a dozen natives from the barrel, swill the brine from them, and place them, with a piece of parsley or cress, upon a plate. But for those who took their oysters stewed, or fried - or baked, or scalloped, or put in a pie - my labours were more delicate. Then I must open each oyster, and beard it, and transfer it to Mother's cooking-pot with all of its savoury flesh intact, and none of its liquor spilled or tainted. Sarah Waters, Tipping the Velvet
Some people like their oysters raw; and for them your job is easiest, for you have merely to pick out a dozen natives from the barrel, swill the brine from them, and place them, with a piece of parsley or cress, upon a plate. But for those who took their oysters stewed, or fried - or baked, or scalloped, or put in a pie - my labours were more delicate. Then I must open each oyster, and beard it, and transfer it to Mother's cooking-pot with all of its savoury flesh intact, and none of its liquor spilled or tainted. Sarah Waters, Tipping the Velvet
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