Vinyl Mag
Menu
  • About Us
  • News
  • Reviews
    • Music Reviews
    • Show Reviews
  • Interviews
    • All Interviews
    • Vinyl Video
  • Features
  • Vinyl Recommends
    • Playlists
    • Year-in-review
  • MBUS
Menu

Jacklyn Citero

It all started when a much younger Jackie dove into her parents’ record collection, grabbed that trippy Magical Mystery Tour album, and played “Strawberry Fields” over and over again until it was engrained into her soul. She grew up on the dreams and stories of Simon and Garfunkel, “Bleeker Street” being one of her favorites, the seduction of The Doors, Van Morrison, because “Brown Eyed Girl” is definitely her song, and the likes of Jefferson Airplane, The Who, Jimi Hendrix…you get the picture. It may not show on the outside, but Jackie has a hippie heart, and that reflects in her musical tastes today. While some of her favorites may or may not be jam bands, her taste in music feeds into many genres. From alternative, Brit, and indie rock - OK, maybe all rock - to pop, to rap, to electronic, she loves it all. As a northerner, she thought she would never understand country until she found herself on a Georgia farm in cowboy boots watching Luke Bryan shake it for her- yeah, she got that. She is a chronic wanderluster, she doesn't believe in guilty pleasures, enjoys a great Moscow Mule, and is an absolute music festival fanatic- you’ll find her wherever the music takes her.

Bonnaroo’s BonnaROOTS Community Dinner 2016

Posted on June 17, 2016 by Jacklyn Citero

IMG_6092

Prior to six o’clock on Thursday, Friday and Saturday evenings, a farm table is assembled under the winding pergola of Planet Roo, smack in the middle of Centeroo. Lace table cloths are draped, place settings are set, and behind the scenes volunteers are preparing a meal for 150 attendees. This is the scene of Bonnaroo’s BonnaROOTS annual locally-sourced, feast under the stars.

The BonnaROOTS Community Dinner helps support two  nonprofits: Oxfam America and Eat for Equity. “Oxfam’s mission  is to help with poverty and injustice,” stated Eat for Equity’s  Executive Director and co-founder Emily Torgrimson.

IMG_6080“They work  in 90 different countries to provide water, sanitation and housing  where disaster strikes. They also do a lot of policy work  nationally. Come up with solutions for poverty and injustice. And  Eat for Equity is based in Minneapolis and addresses inequity.  Not just organizations that revolve around food, but organizations that help better the environment.”

IMG_6081

Bonnaroo supports these dinners in so many ways, including paying for all of the food costs so 100% of the proceeds from each ticket sold go directly back to these organizations.

“We started working with Bonnaroo on this a few years ago,” Torgrimson said. “We did a pop-up test four years ago in the campground right outside of Centeroo with everything that I could fit into a Prius, driving down from Minnesota. So we did three dinners for 30 people. Bonnaroo knew that we were doing it and heard good things about it and they invited us to do something more formal. So that’s what started a couple of years ago and is  what we now call BonnaROOTS.”

This concept is based on bringing back the roots of America and local farming culture. It’s also a rare opportunity for Bonnaroovians to sit at the same table together, in the middle of all the festival chaos, and connect on a deeper level over one of the most unique meals they will ever enjoy.

Four course meals were served on both Thursday and Friday nights. The first course included fresh pickles (cucumbers, carrots, cauliflower), local pimento and Sequatchie Nickajack cheeses, Benton’s aged ham, Grilled Bread, and beet caviar.

b6c

The second course was a beautiful colorful mixed greens salad with herbs from the Bonnaroo herb garden, flowers, cucumbers, radishes, and drizzled with  golden dressing.

b7c

For the main course, barbeque Sea Island peas were served over parmesan grits, along with Benton’s pulled pork with a buttermilk herbed slaw on top.

IMG_6098

Last, but not least, the best course. We will never again have pies like the ones served that evening at the BonnaROOTS Community Dinner. Ice cold berry buttermilk pie, banana cream pie with the freshest and lightest whipped cream, and Coffee Country cream pie.

IMG_6103

On Saturday, there was a special salad-only course that was a visual feast and an unforgettable way to eat your vegetables. The rainbow of vegetables, greens, cheese, nuts and flowers come from as far away as 200 miles from Bonnaroo, to as close as a few steps away in the Bonnaroo Learning Garden.

b19c

“I always like to try something new every year,” said Torgrimson. “This is what we’re calling the ‘World’s Longest Salad.’ The salad is stretched from end to end of the table and is a really beautiful, artistic and fun way to get your vegetables.”

b20c

These unique meals were prepared by volunteers, not a team of professional chefs.

“A team of artists and furniture makers, college recruiters, and people coming together and volunteering their time, coming together to make a meal. People coming together regardless of their skill set because they love cooking and they love bringing people together,” Torgrimson stated.  “It’s a very rare experience, everybody is at the same table, enjoying the same meal. It really is accessible. And even through $50 can feel like a lot, it’s a lot of great food, a lot of great local food, and there are other ways you can get a seat at the table too, by giving a gift of your time.”

‘Breakfast’ with Lawrence: Bonnaroo 2016

Posted on June 16, 2016 by Jacklyn Citero

IMG_20160611_121324638_HDR

Siblings Clyde and Gracie Lawrence are serving up music that sounds like breakfast; a serving of fresh nostalgia with a side of bacon. Capturing the essence and sounds of a bygone era, their debut album Breakfast meets at the intersection of classic songwriting and modern production.

Produced by Eric Krasno (Lettuce, Soulive), Breakfast balances old-school classics and new-school vibes and sets a new standard for pop’s potential in the current landscape.

Prior to their Bonnaroo Music and Arts Festival debut this past Saturday, we sat down with Clyde and Gracie. Over a campsite breakfast of french toast, pancakes, bacon, watermelon, and a Bloody Mary or two, we chatted about the new album, working with Krasno, and, of course, all things breakfast.

Vinyl Mag: Since we’re eating breakfast, let’s get into how you guys chose the title Breakfast for the album.

Gracie – We’re big breakfast fans. I think the name from the album came because every morning we would be having breakfast, our dad would be playing music. It has a very homey feel. Breakfast is a very communal time in our family and there was always music playing at that time.

Clyde – And I think when we were trying to think of album names, we were trying to fish for things that felt like the band and felt like our family. We’re very casual people, most of our life is spent in our living room in sweatpants, snacking and hanging out. We thought about a bunch of names that thought about how we are casual, and other names that related to food, and things that related to home life. And we landed on ‘Breakfast.’ At first, we were like is that going to jump out at people, in a goofy kind of way or are people going to get it? I think think the response has been really good. People see the band name, hear the album, and are like ‘BREAKFAST, I get it.”

G – People say it sounds like breakfast.

C – Everyone loves breakfast, anytime of day.

VM – Do you have any favorite breakfast foods?

G – I feel like our dad was very particular about scrambled eggs. He would put cheese in the eggs in a specific way. He had a very specific technique. And we’re really big bacon people.

C – And our grandma makes the best french toast that I’ve ever had. I recently went to a restaurant in Long Island that specializes in french toast and everyone I was with said that it was the best french toast they have ever had, but to me it was the second best.

VM – Any favorite breakfast places?

G – Our grandparent’s house, our house, and then on our block in New York there are two places that we go. One is the Utopia Diner, and then there is a place that we call the G store, because there is a G in the window, but it’s called Giacomo’s and we go in there all the time. In this music video we just did called “Misty Morning” we went into the cafe and featured the cafe in the video.

C – And we have to give a shoutout to Woodbury Country Deli on Long Island. We always start our tours by everybody getting breakfast sandwiches from the Woodbury Country Deli, which is honestly is one of the best delis I have ever been to.

VM – Since first starting the band, have you learned anything new about each other that you may not have known before starting this process.

G – I feel like we have naturally learned each other’s strengths and what we’re best at. We treated the band like a start-up to make it like a business sort of. And I think we even identified even in social media, ‘Oh Clyde is really good at running this and I’m really good at doing this.’ There’s the business things we’ve learned about each other and the musical things and strengths, songwriting wise.

C – I think that anytime you do something new with someone your close with, I think it doesn’t change your perception of them but it builds on it. That has definitely been the case, growing up together and making music together, but then when we actually get in the studio with each other that’s a new experience, and when we’re writing songs together that’s a new experience, and now we’re living on the road together, that’s a whole new experience. But we also have six other guys who are with us in the band. It’s a big eight piece and band and they are our friends, so it’s fun.

VM – With a large eight piece band, what is that energy like for you and being on that stage performing with all those different people?

G – We used to do shows that were just the two of us, and sometimes we still do that. But there is such a difference with playing with the whole band, a whole new energy that is really exciting.

C – Having everyone around and we’re on the same page, we have been playing these songs for so long now, and we have been playing together, we just know that we’ll pick each other up. and that’s the thing with Gracie, it used to be more me in the front and then since Gracie and I have become two people who are just switching it up, we try to switch off every single song, and it’s really cool to build the flow of the set.

IMG_6211

VM – What was it like working with Krasno?

G – It was pretty great, because we were fans. It was a really great experience because of the background, what his sound was versus what our sound was. We have similarities, but we also have differences. I think we came in and we were very confident in our songwriting abilities, but Kras has this funk and soul sound that he can magically put onto our songs. And in the songwriting I think it’s already there, but the fact that he was able to bring it out and really solidify our sound and make it cohesive for the whole album, because the songs are very different, we have a lot of different types of songs on the album.

C – He helped it to become cohesive and he also has some great notes on the songs and songwriting itself. This was a unique situation, you usually go into the studio, work with the producer and begin to put together songs. This was a situation where Kras found out about us and we were already planning to go in an try to record some stuff while the songs were already written, and for him to come in and hear all the songs and give us a bunch of notes on what we should change about the songs, in a way that came through to us while we had been living with these songs for years.

VM – Tell me about the other artists that Krasno brought in to help out on the album.

G – We have have Adam Deitch on “Do You Wanna Do Nothing With Me?” and we have Cory Henry. That was pretty funny because we were like, ‘Wouldn’t it be fun to have Corey Henry on it?’ and Kras was like, ‘Do you want me to text Henry?’

C – We have Dap-Kings horn players and Tedeschi Trucks’ Maurice “Mobetta” Brown.

IMG_20160611_121035784_HDR

VM – The album has such a sound that brings you back, it has an old sound but it’s fresh. What was the creative process behind capturing that sound?

C – A lot of it is about getting to that point was handing it to Kras, but that was our goal. Every song has a reference of new and old, and you need to feel good about this song about putting in on before or after another. So for “Do You Wanna Do Nothing With Me?” that needs to sound cohesive if it comes on at a party after a Stevie Wonder song or also after a Beyonce song. And then for “Cold” that needs to sound good if it comes on after a Beatles song, but also sounds good if it comes on after a Frank Ocean song, or something like that. I think that was something we were very aware of, and we wanted to walk that line.

G – And I think that a big reason of why it walks that line is that we kind of come from this background of listening to music that has a very specific songwriting structure like the Beatles or Carole King or a lot of Motown, Randy Newman…very specific songwriting structure that we love because it is a vehicle for telling really good stories. And I think that we write in that style because we know that’s what we know. But being that we’re “kids” we really like modern production that’s on the radio and I want what we play to fit in with that. I think it’s a really cool intersection between what we listen to, of old songwriting structure with modern production.

C- In short, it needs to tell the stories the ways music used to, but bang as hard as music does now.

CATCH LAWRENCE ON TOUR THIS SUMMER
Jun 21 — White Plains, NY – White Plains Solstice Concert
Jun 30 — Washington, D.C. – Songbyrd Music House
Jul 01 — Cleveland, OH – Grog Shop
Jul 03 — Minneapolis, MN – 7th Street Entry
Jul 04 — Maquoketa, IA – Codfish Hollow Barn (W/ KT Turnstall)
Jul 06 — Chicago, IL – Schubas
Jul 07 — Milwaukee, WI – Summerfest
Jul 09 — Kansas City, MO – The Riot Room
Jul 10 — Denver, CO – Larimer Lounge
Jul 11 — Salt Lake City, UT – Kilby Court
Jul 13 — Seattle, WA – Barboza
Jul 14 — Portland, OR – Lola’s Room
Jul 15 — Eugene, OR – HIFI Music Hall
Jul 16 — Squaw Valley, CA – Wanderlust
Jul 18 — San Francisco, CA – The Rickshaw Shop
Jul 20 — Los Angeles, CA – The Satellite
Jul 21 — Phoenix, AZ – Valley Bar
Jul 23 — Austin, TX – 3Ten @ Austin City Limits Live
Jul 24 — Dallas, TX – The prophet Bar
Jul 27 — Little Rock, AR – Stickyz Rock ’N’ Roll Chicken Shack
Jul 28 — Nashville, TN – The High Watt
Jul 29 — Charlottesville, VA – The Southern
Jul 30 — Castleton-On-Hudson, NY – Camp Springer Music & Arts Festival

Bonnaroo 2016: Day in the Life of Quickie Mart

Posted on June 15, 2016June 15, 2016 by Jacklyn Citero

In his ninth year at the festival, Martin “Quickie Mart” Arceneaux has certainly seen the evolution Bonnaroo. 

“This year is a little different,” said QM. “When I first did Bonnaroo it was more like a jam-band scene, but now it’s a more energetic crowd. It seems like they have been doing a good job catering to the new generation of Bonnaroovians and this new generation is loyal to Bonnaroo and will come back every year.”

For two nights, QM fed this spirited audience as he graced the festival on Thursday at the Silent Disco and then again Saturday at his current favorite stage, Kalliope.

Between sets, QM took us on a behind the scenes adventure to show us what a Day In the Life of Quickie Mart looks like at the celebratory 15th year of Bonnaroo.

Keep an eye and ear out for some of his new releases on Subway recordings and his project with Computa Games. Quickie Mart also has a couple of more festivals and shows after Bonnaroo- catch him at Timbuktu Music & Arts Festival at the end of July.

Bonnaroo 2016 Photo Gallery

Posted on June 14, 2016June 14, 2016 by Jacklyn Citero
[tps_header]

This past weekend, Bonnaroovians danced, high fived, and radiate positivity for four days all over the Bonnaroo farm. The Bonnaroo era began in 2002 and this year marked the festival’s 15th anniversary. To celebrate the monumental occasion, the lineup boasted the likes of Pearl Jam, two sets from Dead & Company, LCD Soundsystem, J. Cole, Ellie Goulding, Macklemore & Ryan Lewis, Tame Impala, Death Cab For Cutie, and many more. While the music is still the main draw, there are also experiences within the spectacular 700-acre farm attendees can immerse themselves in. Take a peek at some of happenings form Roo 2016.

[/tps_header]

b1c

Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29

Hangout 2016: Chef Wesley True & Chef Ford Fry x Festival Foodie

Posted on June 7, 2016 by Jacklyn Citero

IMG_5921

Behind two security checkpoints, past the VIP oasis of stage-side pools, up the stairs through more security and onto an even more exclusive deck area (fully equipped with private hot tubs), we made our way to the inconspicuous white tent that housed Hangout Fest’s ultra private Super VIP dining room.

A rush of air-conditioning blasts you as you open the door to the blue hued area. Palm trees tower over communal and intimate barn wood tables. In the center of the massive tent space there are comfortable couches where you can put your feet up as you sip on the cocktail of your choosing. Tucked away in the right front corner are white cabana pods for anyone seeking more privacy, but to the left you will find the main feature of this heavenly paradise: the gourmet food bar.

H6 c

Gourmet food bar seems like a more fitting description because the dishes served here are unlike anything you would find on your average buffet line, or at any other music festival. Each day a menu is crafted by some of the Southeast’s most acclaimed chefs. On Friday, Chef Wesley True, Executive Chef of Atlanta’s The Optimist and two-time semifinalist for the James Beard Award for “Best Chef of South,” (you may also recognize him from Bravo’s ‘Top Chef’ Season 13) fired up his Big Green Eggs and served an impressive menu featuring grilled tuna, roasted Chilean sea bass, and a cascading raw bar of shrimp, oysters, and snow crab claws. Chef Ford Fry, chef-owner of Atlanta’s Jct. Kitchen, No. 246, The Optimist and Oyster Bar, King + Duke, St. Cecilia, and founder of Ford Fry Restaurants, took over the culinary stage on Saturday with an impressive lineup of poached lobster deviled eggs, Gulf Coast cioppino, roasted chermoula leg of lamb, and pan seared Ahi Tuna, just to name a few…

H7 c

This year marked Chef True’s second Hangout appearance; a couple of years ago, he joined forces with Chef Martie Duncan. For Chef Fry, this was his first time at the festival.

“[The festival] called me the past three years,” stated Chef Fry. “I didn’t even know anything about it when they first started calling. We’ve opened a bunch of restaurants in the past few years, so each year they’ve asked us to come and do this and I haven’t been able to. This year they asked Wesley, I guess they stopped asking me, so Wesley said [to them] ‘you should ask Fry now’ and I’m like okay, if Wesley’s going I’ll come down.”

While both chefs have notable careers, Chef True and Chef Fry share similar culinary beginnings.

“About 15 or 16 years ago I was at Oxford, Mississippi” shared Chef True. “I was a collegiate pole vaulter, believe it or not, but I didn’t really know what I wanted to do, so I decided to try cooking. People said I was good at it cooking at home, so I went and worked for the best restaurant in Oxford and the rest is history.”

“Well it’s funny because I’m learning a lot now,” stated Chef Fry. “Simply there are two different ways to learn. I was never someone who could actually focus, I was only interested in what I was interested in. So I went to college, joined a fraternity, lived in the fraternity house, majored in business, and I had no idea what I wanted to do. I always loved cooking but never thought about it, that was back in the 90s where being a chef wasn’t necessarily ‘cool.’ But my parents suggested that since I loved to cook I go to culinary school, so I did that in Vermont and loved it ever since. That’s how I got in.”

ford

Chef True and Chef Fry also shared a comparable culinary belief: the older you get, the more simple the food.

“A few months ago [Chef True] was ‘Mr. Intricate’ and wanted to something really crazy for this weekend, but today he was like, ‘I just want to cook over coals, and I just want really simple food,” said Chef Fry.

“I used to be into… well, I’m still into the really “chefy” type food that’s kind of weird and doesn’t make sense typically, but it still works somehow. But I think the older we get, the simpler we get,” shared Chef True. “I just like simplistic stuff. We’re burning things now, burning carrots, and taking the char off and serving those. We had a dish last year that was burned turnips, buried in charcoals, cut the top off, and you eat it with a little spoon. Just doing really simple food. I heard that as you get older, you want more simple food. That’s really true. I just want simple, clean flavors. But boldness too. I love bold flavors like coriander and things like that.”

Chef Fry agrees. “I think as I get older I get more minimal, more less and less. So for this I had to think because it’s like for 500 people, all at one time so I tried to think about something I could do that’s really big boosts of flavor. So I wanted something really strong on the flavor side, plus it’s right on the Gulf so I wanted to do some outdoor grilling and showcase a lot of the seafood from around here as well.”

Not only did the menus for the weekend showcase outdoor grilling, local Gulf Coast seafood, and the pure creativity of Chef True and Chef Ford, but they also highlighted some talent we may have not been introduced to yet.

“I was talking to Ford the other day about accomplishments and ‘where you are in your career,’ and I think it used to be that I wanted to show everybody how much bad ass food I could make. And after you get nominated for awards, and being on ‘Top Chef’… you do all this stuff to feel like you proved it, but you don’t feel any different,” shared Chef True. “So I’m like what’s next?  What do you do now? You accomplished all these things, you don’t feel any different. You wanted to prove to the world you’re some great chef and you start doing that and you still feel the same, I think the next step and what I’m doing now is teaching other people how to do this stuff. One of the dishes that we’re doing today my sous chef came up with. And I would have never done it before, and it’s a great dish. It’s one of the better dishes on the menu right now. So just showing other people how to work their stuff is the next step, and that’s where I am.”

H10 c

When our conversations had ended and cocktails were finished, Chef True and Chef Fry exited to man their outdoor grills and continue preparation for that evening’s meal. Fortunate Super VIP attendees with wide eyes and hungry stomachs began to enter the dining room and formed a line. As we opened the door to exit the the blue hued tent we were once again hit with that Alabama sunshine and the mouthwatering aroma from Chef True and Chef Fry’s grills.

MAYfest 2016 Photo Gallery

Posted on May 31, 2016May 31, 2016 by Jacklyn Citero
[tps_header]

Stepping onto the grounds of Surprise Lake Camp this Memorial Day weekend brought a sense of nostalgia; a longing to re-live those care-free childhood summers. Lucky for us and the attendees of MAYfest, or MAYfesters if you will, we all had three full days where we could tap into our inner child and immerse ourselves in whatever activities our hearts desired. From live music to yoga, from art classes to water activities, MAYfest had something for just about everyone. Below are some of our favorite moments captured from MAYfest.

[/tps_header]

MF1 c

Pages: 1 2 3 4 5 6 7 8 9 10 11

Hangout 2016 Photo Gallery

Posted on May 30, 2016May 31, 2016 by Jacklyn Citero
[tps_header]

From the aquamarine waters and white sandy beaches, to an impressive lineup that will get you dancing in the sand, to eats from top chefs, to kissing puppies all afternoon long, and to everything else in between…Hangout Music Festival is a magical place. Take a look back at this sun-kissed weekend and channel those beach vibes with a couple of shots from the festival.

[/tps_header]

H1-CC

Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Hangout 2016: PHASES x Vinyl Mag

Posted on May 26, 2016 by Jacklyn Citero

Phases Hangout

We’re fans of PHASES…For Life. It’s as simple as that. And if you have yet to give PHASES a listen, we guarantee that their pulsating celebratory allure will pull you in and never let you go.

Since the release of their 2015 album For Life, Z Berg (The Like), Jason Boesel (Rilo Kiley/The Elected/Bright Eyes), Alex Greenwald (Phantom Planet), and Michael Runion, have been extremely busy promoting the album, touring, releasing their 2016 EP Afterparty, running a contest that invites fans to remix the second single from For Life, “Cooler,” and (of course) hanging with us down in Gulf Shores, AL, at this year’s Hangout Music Festival.

VM: Your album has been out for a little bit and it has been very well-received. Can you go into the contest details?

Jason: It’s kind of just putting the stems, putting the tracks out there for anyone who wants to remix it can do so, and it’s been a wide range. I feel like there are some people that kind of barely understand music in any way, and there are people that I’m sure do it professionally. It’s been very interesting, we will get all the submissions in next week, so we’ll choose a winner then.

VM: How did the idea come about?

Alex: Our record label helped us with the idea but in the beginning we wanted remixes of all the songs. We’re very eager to get remixes done. And we’re just really happy with the way every single end track of the songs came out, so we’re really confident in saying anybody can do a remix. And other artists also have have other ideas to make the tracks better.

Z: Also, remixes are a really cool thing. But to see what your music sounds like in someone else’s head. Because everyone has their own totally distinct take on it. Take the raw materials and turn it into their own vision, it’s a pretty interesting thing to do.

VM: Do you have any artist in particular that you would love to hear what they do with your music in a remix?

Z: I really want, and this is a possibility, we just have to pin him down, my friend Oliver. Also Skrillex. I LOVE Skrillex. I didn’t even realize for a long time that I loved Skrillex until I figured out that every time it comes on, I’m like “FUCK YEAH!”

Alex: Disclosure would be a fun one, love Disclosure. And if we’re talking about dreams here mine would be Daft Punk. They’ve been a huge influence on us.

VM: So with For Life, what kind of meaning did the album have for you guys, individually?

Michael: A celebration. It’s about slithering out of our exoskeleton and emerging new.

Alex: I think one of the things that we enjoyed experimenting with on the record was starting from a different place than we’re used to because we all just write songs traditionally on an acoustic guitar, and this one came more from what groove makes us feel with our bodies.

VM: It makes you want to dance.

PHASES: That was the whole point.

VM: You know, you turn it on and you just can’t help but dance.

Z: One of my snap chat bros sent me a snap earlier today saying “I should be studying, but I just keep listening to “New Illusion.” And I was like you could do both and the same time, and she was like “But it makes me want to dance!”

PHASES had some pretty solid answers when they shared their "Favorite Beach Eats" with us.
PHASES had some pretty solid answers when they shared their “Favorite Beach Eats” with us.

VM: You guys are busy traveling, playing at Hangout and you’re on tour now, what do you guys do personally to keep you balanced and be in love with your life?

Z: Alex meditates every morning.

Alex: Runion and I have dogs that we love to come home too, but we don’t bring our dogs on tour. Not yet.

Z: Exercise, for me is really the thing.

VM: Since we are at Hangout, will you guys get a chance to just hangout and enjoy the festival?

Z: I think so. We’re here tonight.

Jason: We’re out rocking, with our friend BORNS. We just got off tour with him.

Alex: It’s interesting, at a lot of festivals, including this one, we play right before him as if we’re still on tour.

VM: You guys have some tour dates coming up, any cities in particular you’re looking forward to playing?

Z: We fucking love Boise.

Jason: Portland. Every stop…Eugene, Oregon.

Z: I haven’t played Vancouver in a really long time but I played there when I was 16 with my old band and two of the girls from the L word came to the show.

VM: We are still celebrating your last album, anything in the works for this year?

Z: We have an EP, Afterparty. And then we are music machines. I feel like as much music as possible we can put out we would like to. We wrote about 50 songs for this record so any time anyone will let us put out music we’ve got it.

MAYfest Food Vendor Preview

Posted on May 23, 2016May 20, 2016 by Jacklyn Citero
[tps_header]

1459136045_11140345_1182623845089069_4757742612423152908_n

Set in the picturesque Hudson Valley, MAYfest returns to Cold Spring, NY, this Memorial Day Weekend for three days of music, art, yoga, and, of course, delectable eats. With a musical lineup including the likes of Trevor Hall, Turkauz, Pink Talking Fish and American Idol contestant Elise Testone, and the return of some high profile instructors like Sadie Nardini, Marti Nikko, and Elena Brower, there will be no shortage of activities at this festival. To keep all “MAYfesters” fueled between the music, yoga, and mediation time, MAYfest’s food vendors are there to bring a delicious balance to the day.

[/tps_header]

OFF THE BONE BBQ

MENU:

BREAKFAST
Wake-n-Bake Breakfast Frittata
Breakfast Sandwich
Coffee

LUNCH/DINNER
Slow Smoked Pulled Pork
Smoked Beef Brisket
Grilled Chicken Leg Quarter
Burger
Cajun Bacon Mac N Cheese
BBQ Loaded Tater tots
Baked Beans
Pages: 1 2 3 4

Southern Ground Festival 2016 Eats

Posted on April 21, 2016April 21, 2016 by Jacklyn Citero

[tps_header]

Contributions by Laura Burnett & Megan Provost

SG Beer Cheers

Over the past five years, Southern Ground Music & Food Festival has become a music and foodie paradise in Charleston, SC. From the unique dining experiences of the Stage Boxes, to the gourmet and local food vendors, to farm-to-table (or tent, if you will) options, at times it seems like you may only be at Southern Ground for the food. We tried a multitude of delectable dishes over the course of the weekend, and some eats even had us coming back for seconds.

[/tps_header]

Leon’s Fine Poultry & Oysters : Fried Oysters Rockefeller & Day Tripper
Festival Foodie Rating: forkforkforkforkfork

Leon's
There is nothing like starting your weekend off than with some oysters. We arrived in Charleston for Southern Ground the night before the festival and ended up at Leon’s (and we’re certainly glad we ended up here). This unique fried version of Oysters Rockefeller was gorgeous. The oysters were beyond fresh, the batter was fried to perfection, and the blend of spinach and herbs was just right. Accompanying this dish was Leon’s Day Tripper cockatail; a refreshing concoction of vodka, Jack Rudy Tea Syrup, Lavender, and Lemon.

 

Pages: 1 2 3 4 5 6 7 8 9
  • Previous
  • 1
  • …
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • …
  • 12
  • Next

The Latest

  • COACHELLA RECAP: the comeback of Coachella?
    by Jacklyn Citero
  • UGA MBUS Student Ritika Sharma Forges Her Own Pathway
    by Jacklyn Citero
  • Staff Picks to Satisfy Your Inner Choir and Band Nerd
    by Jacklyn Citero
  • Staff Picks for Your Perfect Granola Playlist
    by Jacklyn Citero
  • ‘It’s Only Life After All’: The Legacy of the Queer Folk Women Duo, Indigo Girls
    by Jacklyn Citero
  • Contact
  • Work With Us
© 2026 Vinyl Mag | Powered by Minimalist Blog WordPress Theme