In the vein of our guide on how to behave at a disco or restaurant here is a guide on various sub-cultures from what we can only guess is from the late 70s or early 80s. Maybe someone could make one for our more current musical tribes? Dubsteppers, deep-housers, daggerers…
Musical and fashionable persuasions
Sardonic truisms mock and euologise the fashion world with eye-opening results. Great fashion blog I HURT I AM IN FASHION. Thanks to Miss W for the heads up.
IT SEEMED REMARKABLE HOW ACCURATELY THE LIST REFLECTED WHAT THE INDUSTRY INSTILLS IN EVERY YOUNG GIRL.
SHE FROZE IN TERROR AS THE THREE EYED MONSTER REACHED TOWARD HER EYEBALLS.
NEVER UNDERESTIMATE THE LONELINESS OF THE CATWALK
Above you can stream or download Greg Wilson‘s set from our We Love Leeds night held on New Year’s eve. It’s a party mix in the truest sense of the word with exclusive edits a plenty. While you listen, take a read below of Greg’s philosophy of the importance of “living to music”. In our accelerating post-everything age the idea of sitting with friends and listening to an album from start to finish may seem quaint and romantic but Greg puts across a great case for an enriching experience which is both communal and individual. If you make a New Year resolution this year, it should probably be this.
Reel-to-reel-to-reel-to-reel-to-reel...
Read the rest at Greg’s insightful blog, here…
Weatherall-for-One
Although Peel’s boots are big and some would say beyond anyone to fill, Weatherall shares a certain brand of musical enthusiasm which has stood out in his seminal production work ranging from Primal Scream (check out The Music That Made Screamadelica) to Fuck Buttons. You can sign up to the Facebook page signifying your “Like” of the whole idea, here. Apparently Weatherall himself is not pushing himself forward for the gig but as Ashley Beedle is only too happy to say: “Andrew Weatherall taking over the John Peel slot would be so natural and so righteous – this man has knowledge, scope, a deep love of music and is one of the great raconteurs of our generation. Come on people – let’s make this happen before Andrew decides to turn left!”
Check the video out below for thoughts from a youthful (and longhaired) Weatherall on the subject of “substance” in music.
Our friends Catherine and JP Sanchez from chic boutique reVOLVER are having an end of season sale on Thursday, expect bargains on everything from extrovert Vivienne Westwood to the more restrained and chic See by Chloé. It’s all available with cava, mince pies and mulled wine before items go on general sale the next day. Get down early to avoid disappointment but we won’t be anticipating Primark style scenes, hopefully.
Hush-hush
You can find reVOLVER on facebook
…play on! The importance of sustenance at home, rations on the road and the dreaded promoters dinner. Culinary memories of Kraft macaroni and slaughtering your own meal with Ivan Smagghe, Simian Mobile Disco, Deepgroove, Shaun Reeves, Bones and Heidi.
Featuring performances from 2020Soundsystem live at We Love – Ministry of Sound London, Ivan Smagghe in the Discoteca for We Love Space and DJ Hell in London also.
The Vain Collective is a fashion blog and resource of the chicest order. Curated by friend of the family Kellydeene Skerritt based in London. The concept is vain vs pain i.e. good veers bad. It’s full of cult labels as well as the more well known designers. There’s also a couple of articles on home-made fashion which can teach you how to customize some basic one-we-made-earlier type pieces. There’s even some fashion analysis of pop music videos to peruse too.
J'aime la discoteque
From a man whose appetite knows ever increasing bounds. Be unsurprised that this consumption occurred over the course of just seven days. He is eating for two now after all, with Stella on the way. Regards to La Bodega, Forno Antico, Cafe Sidney, La Vinera and Croissant Show.
A pizza de action
I scream
Cake club
A lily bit too much to drink
Never meagre in Bodega
Cheese meats bread
Birthday buns
Choco-late than never
Food is a blessing and a curse. It comforts, it coaxes but it bites and after the childhood years of eating food for fun we use food as a crutch and it’s payback…or a fat back. Equally depressing. Thing is diets are dumb and there are few things more soul destroying than calorie counting, low fat dairy or ‘portion control’. If you can’t eat for pleasure, what is the point of living?
I couldn’t have put it better myself. Shelly Preston’s fledgling Shelly and Ice Cream blog talks about food and cooking in a way which resonates with my own deep love for all things gastronomical. Her recipes are clear, concise and personable and along with the tempting introductions are sure to get even the novice chef in the mood for cooking. Take, for example, her Peas Louise version of the English classic:
God I love pea soup but it’s a real divider, especially when it’s made with ham hock. It’s a love hate soup for sure. I mostly associate pea soup with summer which is daft because we don’t have to wait until then. Frozen peas are a dream in soups; much better in fact that pod-fresh. Peas contain a high level of complex carbohydrates and bags of fibre. It’s the carbohydrates that make them naturally sweet which is why babies will happily have them introduced to their plate before any other green vegetable. I used to make this for my husband all the time before we got married…I think it sealed the deal and admittedly, it’s lifted directly from my friend Jane’s book. It’s an all-round nutritional and winter winner because it’s made with fresh fennel bulb. The aromatic, anise like flavour of fennel just clicks with peas and not unlike celery it has a warming effect on the body. When I eat this soup I end up with cheeks like belisha beacons as the embers of the fennel glow, rest and digest in my stomach. Packed with vitamin C and phytonutrients, it’s a bumper boost for your immune system too. Glow make it, it’s dead easy.…continue reading.
easy peasy
Along side her savoury selections Shelly is also a master chocolatier. Founder of Boutique Aromatique, her fine fragrant chocolates are now available at Nottingham’s Speciality & Gourmet Food Market. They are delicate and light but with the deep and heady flavours required for any truly good chocolate. Gizzi Erskine says about them:
Boutique Aromatique are masters of artisan chocolates. You can taste the best ingredients and Shelly has her finger on the pulse with inventive and well thought out flavours. The chocolate of the future.
Having previously worked with world class aromatherapists and perfumers, Shelly has transposed many of the same techniques and subtleties into her chocolate making; garnering praise, and orders, from connoisseurs and sweet toothed celebrities alike.
When I left music 8 years ago I went on an exploratory mind/body odyssey, taking all kinds of classes from anatomy & physiology to herbalism, reading everything in sight and became a bit of a yoga and whole foods obsessive. I started a new career as Product Developer in the holistic/wellbeing industry conceptualising/developing/researching and sourcing everything from green tea and incense to vitamins and essential oils. I was concerned for a long time about the provenance, grade and ethics of the ingredients and materials I was using and it was through meeting and collaborating with some of the real authorities in aromatherapy and essential oils, herbs and natural perfumery that I developed my own affinity for top drawer aromatics – it became a case of, only the best will do. Alongside my work I was also becoming aware of the (then) underground fine chocolate movement and ‘real’ chocolate became my all-consuming passion. I researched cocoa like a demon, trained to be a chocolatier, built a lab in my house and three years ago decided to move in to chocolate full-time and founded Boutique Aromatique – fine fragrant chocolate – which fuses my love of aromatics and chocolate. I work only with the finest, ethical chocolate and the most flavoursome and complex, single origin beans and the finest, top drawer aromatics (that are blended to scale as in perfumery) herbs, fruits and spices. The result is an aromatic encapsulation of the two things I love the most and thank goodness people seem to like what I’m doing…so far! – Shelly Preston
