June 20, 2009
One could say that the Austin’s loss is Springfield’s gain. While Southwest Missouri native, Seth Truett had dreams of making the Austin music scene, he quickly learned just how difficult that would become. Austin is filled to the brim with musicians striving to have their music heard, and make a living at it. According to Seth, even your run-of-the-mill bar bands in Austin already had at least 3 CDs under their belt. He decided that in order to get attention and compete in that music scene, he would need to record a CD as well. Hence, his return to Springfield, to record his first solo project with legendary producer and recording engineer, Lou Whitney. Seth had grown up watching The Skeletons, the studio band at Whitney’s recording studio. It was at this point Seth decided to return to Springfield, after spending 2 1/2 years in Austin. In preparing for the album, Seth realized he would need a band. After recommendations from mutual friends, the four-piece band came together, but has since added a fifth member. Truett & the Traitors is now comprised of lead singer, Seth Truett; guitarist, Dave Price; bassist, Chris Greig; lead guitarist, Adam Cochrun; and drummer, Rick Gates.
Their sound is largely influenced by music of the 60s’, mainly the Beatles, as well as some Chuck Berry, though his music came a few years earlier. Yet, Truett & the Traitors refuse to be pigeon-holed into one or two genres. Seth explains that their music is a spin of genres, taking from 70s punk, while mixing it with a little bit of Americana, and throwing in some uptempo. Seth also points out some more modern influences, namely the Strokes and Coldplay. He believes these two bands have had the greatest influence on music over the last 10 years, along with a resurgence of the garage band sound earlier in the decade. Additionally, Seth credits modern bands such as Jet, White Stripes, and other British bands as having an influence in his music.
While all of their music is original, the band has found that audiences generally like a few cover songs thrown into the mix at shows. Seth says he tends to favor the songs that typically do not get the appeal of the fans, as much as some of the other songs. While discussing upcoming shows, Seth shared his thoughts regarding the ordinance which prevents those under the age of 21 from attending live performances in venues that serve alcohol. He explains that since the passing of this law, the attendance at live shows of most bands has been cut in half. In a city where there is an abundance of local music, the competition can be rather stiff. It also causes more difficulty in booking shows. Basically, the bands now have two groups to which they must cater: the over-21 “bar crowd,” and those under the legal drinking age. The result is they have to book more shows, at different types of venues.
In listening to the music, one can definitely pick up on the 60’s and 70’s vibe. Take It Back seems to be a fun mix of pop combined with a 70s punk sound. It is a song that will definitely get you moving. However, all of the songs are solid, and each has its own appeal. Fans will soon be in for another treat, as Truett & the Traitors are currently recording four more songs. While the songs are being newly recorded, Seth actually started writing them several years ago. His band members recently helped polish the songs off, and get them ready for recording. These songs have also been played at area shows.
In addition to recording the new music, Truett & the Traitors can be seen live in three upcoming performances in Springfield. They are scheduled to play the Outland on May 23rd, along with John Henry & the Engine. Next, they will be playing at a lucky fan’s birthday party at Lindberg’s on June 13th, though Seth did stress the show is open to the public. Finally, they will return to Lindberg’s on June 27th, where they will be playing with Holstein, who will be holding their CD release party. Merchandise, including CD’s, t-shirts, and stickers are available at shows, as well as their online merch store. On a rather fun note, the t-shirt designs are derived from pictures that fans doodle on napkins during live shows. If you are looking for some new music that is solid, timeless, and downright fun, you will definitely want to check out Truett & theTraitors. You just might get hooked. I did. I just spent the last 3 hours listening to their catalog of songs, over and over.
May 24, 2009
Growing up in South Dakota farm country, I was raised on plain old meat and potatoes. One popular delicacy in that area at the time, was “tiger meat.” Don’t think of the orange and black striped animal. The “tiger meat” I am talking about comes from a cow. It is basically raw ground beef and seasonings. Some recipes also call for raw eggs. I look back at this, and some other things I ate growing up, and wonder how it was that I DID NOT ever get e.coli, or salmonella poisoning. I would never eat this now! Tiger meat used to be available in the meat departments at local grocery stores. Alas, that is no longer the case.
There are different recipes for Tiger Meat, using different seasonings. This one has more kick than some of the others.
1 lb extra lean ground beef
1 small onion diced
2tsp Tabasco sauce
2tsp garlic powder
1 tsp cayenne pepper
2 tsp pepper
Mix all ingredients together in a bowl; cover with plastic wrap and let stand for 8 hours. Spread on crackers. Awesome! Do not eat after 2 days.
Sounds tasty, doesn’t it?
May 24, 2009
1/2 C. Ketchup
2 1/2 tsp seasoned salt
2 tsp Worcestershire sauce
1/4 tsp ground mustard
1/8 tsp pepper
3/4 lb ground beef, lean
3/4 lb ground veal
3/4 lb ground pork
1/3 C. onion, chopped
3/4 C. bread crumbs
1 (17 1/4 oz) pkg frozen pastry, thawed
1/4 C butter
5 T all-purpose flour
2 C beef consomme
1 T tomato sauce
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed
1/4 tsp browning sauce (optional)
1/2 C. Madeira wine or beef broth
2 C. fresh mushrooms, sliced
2 T olive oil or vegetable oil
In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard, and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into 2 loaves. On a lightly floured surface, roll out each pastry sheet into an 18 x 16 inch rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. Place, seam side down on a rack in a 15 x 10 x 1-inch baking pan. Beat remaining egg; brush over pastry. Bake at 350 degrees for 60 to 70 minutes, or until a meat thermometer reads 160 to 170 degrees. Meanwhile, for sauce, melt butter in a saucepan. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired, and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth. In a skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce over meat loaf slices. Yield: 2 meat loaves. Servings: 12.
Note: I omitted the ground veal, and used a little more of the ground beef and ground pork. I also substituted dry oats for the bread crumbs.