Thursday, July 30, 2009

Sunbaked




Like a blast of hot sunlight through the cold July clouds, the new sun-bleached Son of the Sun Ep arrived just in time to breath new life not only into the summer, but into the local indie rock scene as well.

Retroists Son of the Sun have been slumming it in the garage now for a while now, making meticulous sounding yet slightly derivative guitar based rockers. Like so many other local bands they leaned heavily on retro swagger and vintage tones for their appeal.

However, the new Ep Before the After finds the band hitting a different stride. The meticulous production is still there, but the new album has the band trading their tight jeans for board shorts, cranking up the reverb and finding a real knack for writing timeless, lazy surf gems. The new songs are just as '09 as they are '59 and can be added to Buffalo's bizarrely strong surf cannon that includes songs from locals such as the Irving Klaws, Bloody Hollies, the Waves, Blue Rocket Trio, Dimetrodon, Skate Korpse and Mockba.

Songs from the new Ep can be downloaded here or streamed here.

Friday, July 24, 2009

Redwater DIY: part 1


When Redwater enters the studio this fall, the band will be determined as ever to put hits to hard drive and release a full, proper album.

"Plain and simple, this record is going to happen because, for us to be together for as long as we have and not actually have something to show for it-- is one of the most frustrating things." states singer, guitarist and de facto frontman Kevin Di Lucente.

Di Lucente, like the rest of the band, carries himself as easy going-- almost to the point of reluctance. Rounded out by guitarist Tony Nash and the rhythm section of drummer Mike Dicioccio and bassist Jay Czuba, the band members maintain an understated, yet ebullient confidence, holding conversation as easily as cracking a cold beer.

The band's primary sound is based around a trio of classic rock, grunge and country. Loud, catchy, up-tempo, blues-based hooks and riffs have been the band's meat and potatoes. As the songs shift gears and change palettes they tend to highlight Nash's technical flourishes and Di Lucente's vocal swagger.

Nash, with his beard and shoulder-length hair, comes across at first impression as a rockist through to the bone. He says when they first started playing together almost three years ago, they first gravitated to a "raw, rock" sound that was a "common denominator." However, he adds that the group's sound has begun to evolve into something more complex, less immediate.

"We've had that time to get through that, just that debut period, where it's just hungry... but after a while you don't have to scream. Slower songs-- basically what it translates to-- different tempos, trying different things... we don't just listen to hard rock, or rock 'n roll and you know, alternative."


The band practices and records in a converted basement in the last house on a dead end road in Orchard Park, just a stone's throw from the Stadium. Set back from the road and bordered on one side by a small patch of woods, the space is far removed from the downtown bars where they regularly play. The sincerity of the Southtowns comes across in the band's music and attitude. Describing themselves as an "honest band" looking to reach a "broad audience", they bristle at the thought of elitism or pretension in their music.

In looking to keep their music honest, especially on the upcoming record; the group is setting the goal of giving it a raw, live sound. While Nash cites the layered production of Pink Floyd as an influence, he says the band must walk a fine line and keep the recorded songs true to their live versions.

"Kind of like Zeppelin and Beatles, all these classics, they revolutionized recording with crazy panning and all this stuff," he says. "But at the end of the day, there was a [good] song underneath all that and it was easy to see."

"We don't want it over produced, but we don't want it to sound like we just threw a tape player down," says drummer Dicioccio.

They plan on recording the entire album themselves, in their neon-sign lit basement space, with Nash's recording equipment. It's an approach the band has used before on their previous two Eps. Nash, who takes the helm with respect to engineering and producing the band's sessions, has been recording music for around 10 years and says he has a good feel what will work and what doesn't.

Jay Pagano, an engineer at Select Sound Studios in Kenmore, says bands that hone their sound live can sometimes experience pitfalls when entering the studio.

"The big difference between playing live and playing in the studio is what you can hear," he says. "[Some bands] might feel that they're well rehearsed, but when they're in the studio they might be totally off key, they're playing their pitches too high or too low, their tempos are way off-- you don't really hear that in a live aspect that much, but in the studio you hear the slightest little thing," says Pagano.

He notes that newer bands are also not set in their ways and tend to "go with the flow" more over groups who have logged more studio time.

Redwater has an ambitious agenda, setting the goal for the upcoming release at 10 to 12 songs. They say the ratio of new-to-old songs will be about 4-to-1, with the "newer" songs being played out only a handful of times. Fully embracing the idea of changing or writing songs in the studio, they say they will take full advantage of the control and time they have in Nash's ad hoc studio.

The band, currently in the pre-production stage, is posting updates on their mySpace site. Expect silo3 to follow the band through the process as a look at a local band recording their first full-length in a DIY setting.

Friday, July 10, 2009

“The Economics Of Fast Food”




chit-chat from the Chainsaw--
an irregular feature
by a. cerda






As a Dollar Menuaire, the McDouble pisses me off. And not just because it robs me of an extra piece of cheese. It’s because… well, okay, it’s because it robs me of an extra piece of cheese. But I refuse to be hoodwinked by the clown. Why does getting that extra piece of cheese cost me 19 cents when a regular cheeseburger only costs 10 cents more than a regular hamburger?

The math doesn’t add up, especially the more you break it down. Okay, let’s assume each slice of cheese really costs 19 cents. Now a McDouble is only a penny more than a regular cheeseburger. That means each patty only costs a penny. So that leaves 79 cents covering the bun, pickle, ketchup, mustard, and whatever other condiments they throw on there.

Now, we know condiments really can’t cost much otherwise restaurants and sporting venues across the nation wouldn’t offer them so freely. Let’s give an estimate of about 10 cents for condiments. Now, we’re down to 69 cents for bun and pickle.


An 8-pack of hamburger buns generally goes for about $1.50, meaning each bun is about 19 cents. If my math is correct (which it is, unlike my logic), that means the pickle is costing me about 50 cents. That’s outrageous! Especially since I order mine without a pickle. I want my 50 cents back, clown.

By the way, why is it that two 4-piece pack of chicken nuggets is not only cheaper than one 6-piece pack, but you also end up getting two sauces instead of one? Maybe if McDonalds wasn’t losing money hand over fist in the McNugget department, they could put the double cheeseburger back on the dollar menu.


from the McDonald's official Web site FAQ:
"What if I order a McDouble with an extra slice of cheese. Then it would only be $1, right?
No. If you order the McDouble with an extra slice of cheese, you will be charged for the extra slice of cheese. Nice try, though!"

(Ed. Why the dickish tone?)

About Us

Buffalo, NY, United States
I am an online journalist/blogger/ freelance writer with a strong background in science and deep interest in indie rock.