fotofono


3 x 2 and 2 x 3

Once again, time has run awfully short on me, so this post will have to be a little masterpiece of conciseness. Two Fotofono events are joined here, twelve artists in total out of which four were visiting from various parts of Europe. Except for the duo Fraufraulein, which has been around for some time, the other encounters were first-off, or at least pretty new combos.

February 27, 2011 – three duos
Fraufraulein: Anne Guthrie (french horn), Billy Gomberg (synthesizers and computer) [29 min. 39 sec.].
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Maria Chavez (turntable), Daniel Neumann (piano soundboard, microphone, computer) [9 min. 40 sec.].
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Chuck Bettis (computer), Berangère Maximin (computer) [43 min. 34 sec.].
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March 22, 2011 – two trios
mpld (Gill Arno) (modified and amplified slide projectors, computer), Ben Owen (objects, electronics), Ignaz Schick (turntable, objects, electronics) [42 min. 18 sec.].
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Andrea Belfi (drums, percussion, electronics), Attila Faravelli (computer through speakers), Byron Westbrook (Korg MS-10 Synthesizer) [32 min. 20 sec.].
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Download zipped files:
February 27 (3 duos) – ogg [273.9 MB]; 320 kbps mp3 [182.9 MB]
March 22 (2 trios) – ogg [254.4 MB]; 320 kbps mp3 [164.1 MB].

February 27 recorded by Richard Kamerman, March 22 recorded by Byron Westbrook. All mastered by Gill Arno. Thanks to Richard, Byron, and everyone else who played, attended the performances, made pizza, brought wine, shot photos and in any way took part in the events. Additional thanks to Ben Owen for the photo just above. Finally, a special praise to those who during the March event made a donation to the Japan Tsunami Relief Fund (via Keiko Uenishi and Japan Society).

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101130 Keiko’s bday, with music and recipes


Seijiro Murayama
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Various factors happened to be aligned quite interestingly last month, somehow giving me a sense of urgency about organizing this Fotofono event, the last of 2010.
Patrick McGinley (a.k.a. murmer) from Framework was stopping by in NY while on his way to New England (Tartu, Estonia, is the place he currently calls home). Percussionist Seijiro Murayama was visiting from Paris for just a few days. And in those same days Keiko Uenishi (o.blaat) was going to celebrate her birthday, giving us a nice pretext for a party.
I decided to call up Ben Owen and ask him if he was into helping me to assemble the lineup for a couple of sets, in the well established tradition of the New York Phonographers. Such guidelines are simple — each participant presents a 10-minute selection of field recordings, segueing into the next one for cycles of about 50 minutes-one hour.
As a matter of fact, such standard form tends to be quite open to individual interpretation, becoming an open ground for various experimental approaches. For example, on this particular occasion, Patrick McGinley and Richard Garet decided to share their individual time slots, improvising together for 20 minutes instead of playing separate sets of 10 minutes each. o.blaat performed with feedback generated in the studio, capturing and manipulating it in real time. Daniel Neumann played selections culled from recordings made by Patrick Franke (who was not present).

As usual, the FF evening began around the dinner table – so, I have decided to take on Patrick’s joke and use recipes to complement and give context to the music posted here. I have collected most of them below, as told by their contributors. Somehow it seems like a nice and fitting way to wrap up this wonderful year at Fotofono.

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Civyiu Kkliu, Anne Guthrie, Eric Laska, Patrick McGinley/Richard Garet [51 min. 27 sec.].
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Seijiro Murayama [43 min. 00 sec.].
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Daniel Neumann (presenting recordings by Patrick Franke), o.blaat, Richard Kamerman, Gill Arno, Ben Owen [56 min. 52 sec.]

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Download zipped files: ogg [494.4 MB]; 320 kbps mp3 [330.8 MB].

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Happy birthday, Keiko!
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And now… cooking session!

The bread [Theres]

This recipe is probably not new to many of you but anyway here it comes:
In the evening mix:
3 cups bread flour
1 1/4 tsp salt
1/4 dry yeast (more in cold weather) or 20g fresh yeast
1 1/3 cups cool water

The dough will look very moist and sticky. No need to knead it, just let it raise overnight and during the day.
In the early afternoon shape the bread and place on a towel dusted with flour and let raise for 2 more hours.
Heat oven to 450F and place cast iron pot in it. When oven is heated take the pot out and invert the dough into it.
Bake in the pot for 30 min and then remove the lid. Bake for about 15 minutes more.
Let the bread cool on a rack.
Enjoy

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Minestrone Partigiano, vegetarian version. [Gill]

There is not one single right way to go about it. What’s really important is to keep track of what each ingredient will add to the whole, and also about how long each ingredient will take to cook so as not to end up with mushy peas, or hard beans, etc.

I prefer using dry beans – cannellini and borlotti, but lima and pinto beans will work just as fine. Dry beans need to be soaked separately for 24 hours or maybe more, and in the meanwhile the water changed two or three times.
Beans bring protein substance, flavor and starch, which makes the soup dense. Potatoes will also add density and also some chunky bites, but their flavor is a bit dull. Garlic, onion, celery, turnip, pumpkin and any other available vegetables may bring more depth to the soup’s flavor. It is not as much a matter of the more the better, as one of personal taste. Something that I always use in this kind of soup is carrots and sweet peas, which add sweetness and color. To increase the flavor and protein content sometimes I add a few pieces of Parmesan crust to the simmering soup. Kids in northern Italy call them ‘crostoloni’, and to find a crostolone in their own dish makes them happy.

Spices are important too. Some people have an almost spiritual relationship to them. For this soup I would carefully mix a very finely ground blend of coriander seed, bay leaves, pepper corn, rosemary, basil, nutmeg and an almost undetectable hint of cinnamon and cloves.

I like to have everything ready and chopped beforehand so once the soup is on the fire I can just check it every now and then, keep adding ingredients and adjusting the stove fire as the soup keeps gently simmering for several hours. If the broth is not quite dense when I believe that everything is perfectly cooked, I just take out a cup of beans with a slotted spoon, mash them with a fork and add them back to the pot.

Salt is traditionally added towards the end.
Commonly used finishing touches: grated Parmesan, and a little bit of some good olive oil, added to each dish according to individual taste.

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carne mechada [Richard Garet]

buy a big chunk of beef brisket.
boil it for long time until it is fully cooked and it is tender
remove from heat and let it become room temperature, and separate it by treads.

in a separate pan sáte one full head (or two) of chopped garlic with olive oil.
when the garlic starts to get golden add a big red onion either chopped or in thin rings cut in half.
after the onions gets cooked and lose their water and before they get fully soft add a crushed tomato from a mid-to-big can (something like 2 full pints of it).
then cook on low fire.

additionally, add some cumin, a touch of curry, salt, and two soup spoons of raw sugar.
basically it should look and feel like there is more sauce than meat.
then put the meat in the sauce and make sure that it’s well mixed together.
as for the wine: uruguayan red wine.
i don’t remember the name though.

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baked potatoes [Ben]

kinda too simple to mention- cut, boil, roast with olive oil salt and pepper.

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Super easy Shugiku (edible chrysanthemum leaves) Salad [Keiko]
– too easy! I’m ashamed to write as a ‘recipe’! ;p

Get:
1 bunch of Shungiku (avail from Sunrise Mart, JAS Mart, etc.  – Japanese supermarkets)
1 box of tofu (medium firm or whatever the firmness you’d prefer…) – better to be dried on paper towel if you have time (for 10 min?!)
bits of Yuzu pepper paste (green pepper version & red pepper version is avail. I used the green pepper one. – also avail from the above-mentioned Japanese supermarkets, or order online like this.
bits of Ponzu shoyu (yuzu shoyu), that is traditionally using bonito extracts in it, but the one I used is not w/ bonito, but w/ yeast extracts – pre-made bottles avail (also from the Japanese supermarkets above) & this one looks good (but never get one called ‘Aji-pon’ from Kikkoman! MSG in it.). Gluten-free version (but not w/ yuzu, it’s w/ lemon juice).

direction:
– Wash & rince the Shungiku bunch.
– Cut the clean Shungiku in 1 inch length & put aside.
– Cut the tofu in small & thin cubes (cut in half of the height, then cut in 4th of the short-side, and finally slice approx less than 1/2 in thickness of the long-side.
– mix above ingredients together. (never mind if some of the tofu would break.)
– sprinkle the Ponzu shoyu (start w/ small amount, and wait ’til you’d mix the next ingredients before adding more.)
– add fingertip-size of Yuzu pepper paste (one again, start w/ small amount. It’s very spicy!)
– Keep adjusting the balance of Ponzu & Yuzu pepper paste. It’s also recommended to leave the marinaded salad for approx 10 min to soak up the flavor before serving.

That’s it!!
It’s best to make your own home-made Ponzu but a bottle purchased from market works just fine!
Enjoy!!!

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Ok – So now I hope that everyone will be able to make their own FF events at home ; )

Final acknowledgments – recorded by Billy Gomberg, Eric Laska and Gill Arno at Fotofono, November 30 2010. Mastered by Gill Arno.
Thanks to everyone for their great contributions of one sort or another, and a special thank you to Billy Gomberg for invaluable recording help. Thanks also to Ricky Laska for handling the recorder during the last set.
Happy 2011, folks!



100313 – lucre trio and daniel neumann
March 18, 2010, 10:23 pm
Filed under: Bryan Eubanks, Chris Cogburn, Daniel Neumann, events, Lucre trio, Vic Rawlings


Lucre (L to R: Eubanks, Cogburn, Rawlings)

The last event here was the kickstart of an East Coast tour by Chris Cogburn, Bryan Eubanks and Vic Rawlings. The three have been friends and collaborators for some time now, however the two improvisations that they recorded last week document their first time together as a trio. As Bryan wrote, “Building on lengthly playing relationships as duos and in larger groups, we’ll be discovering common ground and developing our music throughout [the tour] through improvisations”.
See the tour page for the trio here.

The evening was opened by Daniel Neumann who presented his piece titled “The Sound of 500 Speer 9 mm. Luger Shells & O Between Fans plus Modular Extensions”, a concert for stereo speakers, room microphone, computer and tape or other extensions.

In Daniel’s own words: “In the electroacoustic live concert The Sound of 500 Speer 9 mm. Luger Shells & O Between Fans two initial sounds are played back. The playback is recorded with a room microphone on to a multitrack sampling tool. From there it repeatedly processes through different modules, one being the room itself, which functions as a filter and is used as an instrument. Other Modular Extensions are carefully added as simultaneous external processes, which influence the narrative. As the two initial sounds are both very aggressive, but in opposite ways, the process of the concert is the struggle between those two sounds about which one gets established in the room. Daniel Neumann leads this struggle between The Sound of 500 Speer 9 mm. Luger Shells Dropped from a Height of 119 Inches at 550 West 21st Street New York, NY, 10011, on April 8th, 2009, 10:37 p.m. – an installation by Ben Turner and a recording of Zilvinas Kempinas’ sculpture O Between Fans.”


Daniel Neumann
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1. Daniel Neumann
2. Chris Cogburn, Bryan Eubanks and Vic Rawlings (a.k.a. Lucre);
3. Chris Cogburn, Bryan Eubanks and Vic Rawlings (a.k.a. Lucre)

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Download zipped files of all three pieces: ogg; 320 kbps mp3.