Anthology

An Interview with Aja Graydon of Kindred the Family Soul

by: Casey Pukl

I have to admit, this interview may be one of the most interesting ones I’ve done yet from a completely personal perspective. Any time you get to speak to someone who is as open about their personal struggles as these two incredible musicians are, you’re bound to gain a new perspective on your own life and relationships. With that said, I hope that you all enjoy reading this interview just as much as I enjoyed conducting it.

Kindred the Family Soul is a husband and wife duo made up of former solo artists Aja Graydon and Fatin Dantzler. Their latest album is titled Love Has No Recession, and the concept is certainly something that many of us can relate to. Kindred has long been known for their deep grooves and conversational lyrics, and their latest album is no exception. The record explores their personal struggles as a family trying to make it through one of the most difficult financial periods of our time. Needless to say, it’s intimate. I had the opportunity to chat openly with Aja about her and Fatin’s journey through the music business, and just how they maintain a balance between their career and their family. Read on to hear about how they work together, what inspired their latest record, and how they explore their personal struggles. Read the rest of this entry »

An Interview with Craig D’Andrea

by: Casey Pukl

Boutique label, Candyrat Records, is known world-wide for featuring some of the most gifted instrumentalists today. D’Andrea is no exception. This acoustic guitarist may still be in his twenties, but his playing ability far exceeds his years. Named the Canadian Fingerstyle Champion in 2006 & 2007, D’Andrea was influenced by guitarists like Lindsay Buckingham, Don Ross, and Leo Kottke. Now three releases into his career, he’s out on the road with fellow Candyrat guitarists Ewan Dobson, Gareth Pearson, and Matthew Santos. Read on to find out what they’ve enjoyed most about this tour, what’s on deck for D’Andrea this year, and what they’re most looking forward to about returning to Anthology.

CP: How’s this tour going so far?

CD: It’s going great. Just driving to Kansas City right now.

CP: How long have you guys been out on this tour?

CD: Well, this group of guys, we all did this tour last year, but as of right now, we’ve been out on the road since March 8^th. We met up in Milwaukee, and we just worked our way south and now west. It’ll be a total of two months on the road by the end. Read the rest of this entry »

San Diego’s Signature Crop

by: Casey Pukl

If you’re native to San Diego, this fact may not shock you, but 95% of the United States’ avocados are grown in Southern California. However, what’s even more impressive about that is that 60% of that is grown right here in San Diego county!

Avocados are wonderful for both sweet and savory dishes. From guacamole to milkshakes (yes, you read that right), different countries throughout the world have found their perfect use for this fatty fruit. In Indonesia, avocados are blended with milk, sugar, ice, and chocolate syrup to make a sweet dessert shake. Here in California, ordering anything “California” style pretty much guarantees the presence of avocado. Trust me, that’s a beautiful thing. Not only is the avocado delicious, but it’s also packed with Omega 3’s, potassium (they actually contain 35% more potassium than bananas), and B vitamins. Consumption of this wonder-fruit has also been shown to reduce cholesterol levels, so be sure to dig into this week’s recipe! It’ll be good for not only your heart but your taste buds as well!

Sous Chef Kristen Williams and beverage manager Marc Canzoneri have come up with two unique recipes to highlight this mild flavored fruit’s strengths. Read on to learn more! Read the rest of this entry »

An Interview with Lizz Wright

by: Casey Pukl

Lizz Wright has come a long way since she released her debut album, Salt, in 2003. Back then, critics pinned her down as a jazz artist, but Wright knew that she had many more genres inside. Growing up in a household filled with gospel and blues, her influences ran deep. Her latest release, 2010’s Fellowship, explores her musical roots and features performances from her close friends and collaborators Me’Shell Ndegeocello and Angelique Kidjo. While Wright admits that she’s not in any rush to put out another record just yet, she’s still been keeping busy! Read on to find out who she has been collaborating with, what she’s been doing to ground her personal life, and why Anthology holds a special place in her memory.

Read the rest of this entry »

Bring On the Guinness

by: Casey Pukl

I don’t know about you, but when I think of St. Patrick’s Day, I get a little queasy at the thought of eating and drinking green colored everything for the entire day. It’s one thing to have ingredients that are naturally green, but once people start dyeing the beer, the chips, the pasta (since when is that even Irish?), I start checking out of the whole thing.

Fortunately this year, Chef Todd Allison, Sous Chef Kristen Williams, and beverage manager Marc Canzoneri have some Irish dishes and beverages that are not only delicious, but leave out the green food coloring!

Marc recommends starting off with the classic Guinness stout. Dating back to the 1700’s, this dry Irish stout is one of the most successful and beloved beers in the entire world. This beer is characterized by the thick and creamy head of foam followed by its distinctive bittersweet burnt flavor. It’s the number one selling alcoholic beverage in Ireland, and it is still the preferred beverage of all St. Patrick’s Day celebrations.

Not a beer drinker? Don’t worry— Marc has the perfect alternative for you. Two words: Baby Guinness. While this shot couldn’t taste any different than an actual Guinness, it looks just like it. All you need to make it is some Kahlua coffee liqueur and some Baileys Irish Cream. Baileys is an Irish Whiskey and cream based liqueur that makes this taste like an Irish coffee with cream.  To make it, simple pour 1oz of Kahlua into a small shot glass, then pour the Baileys over a bar spoon to float it on top of the Kahlua so it looks like the foam head on an actual Guinness. This shot is sweet and delicious— great for dessert. Read the rest of this entry »