yodel lady who?
Originally published 3/26/2008
Oh boy, I get to yodel! Often I slip a yodeling number or two into my regular sets but this is the first time I've been asked to do an all-yodel show. Don't worry, it's only a 15-minute set. 9 to 9:15 p.m. April 10 at the World Famous Kenton Club, 2025 N Kilpatrick (north of Lombard and just off of N. Denver). It's part of Honky Tonk Night, a new regular feature there. I'm opening for Johnny Cash tribute group called Counterfeit Cash.
Now, if you know me and my blues purism, you might wonder, Why is Cheseborough yodeling? Isn't that like, a hillbilly thing, not a blues thing?
Good question! But actually the yodel's place in American music was established by Jimmie Rodgers, the Singing Brakeman. Also known as the Blue Yodeler, Rodgers was a white man from Mississippi who became a huge national star in the 1930s with his songs, which were basically blues with yodeling added. He's considered the Father of Country Music, but he also could just as easily be called the first white blues star. And if you listen to the bluesmen he would have listened to, both on records and in person as he worked on the railroads before becoming a music star, you hear some yodel-like sounds coming from them. Especially from Tommy Johnson, who grew up not far from Rodgers and in the same years. Johnson's falsetto breaks surely must have inspired Rodgers, who made them somewhat more Alpine-sounding. And once Rodgers became a star, he in turn influenced late bluesmen -- in particular Howlin' Wolf (who also grew up in that same region of the state). Wolf was a big Rodgers fan, and said that his howls were based on Rodgers' yodels.
So when I yodel I respect all this tradition. I'll include songs by Rodgers and Johnson at the Kenton Club. Come check that out or ask me for a yodeling number at any of my other shows. Cheers, SC
Monday, April 28, 2008
keep music at McCormick & Schmick 2008
keep music at McCormick & Schmick
Originally published 2/20/2008
The Original McCormick & Schmick, 235 SW 1st Ave, Portland, is a wonderful old Portland business. Lots of wood and history. And a loft, where a pianist always played. Until the company discontinued the music. McCormick & Schmick has grown into a big national chain. Doing fine without live music, I guess. But Beverly Edwards, the current manager at the original restaurant, brought back the live music a year or so ago. Three nights a week at first. But the company told her to cut it to two, and then to one. It's only on Fridays now. And she's afraid they might tell her to cut it again, down to 0 nights.
You can help keep the music going. First, you can email Bev (she asked me to ask you to email her, so that she can pass on to her bosses the messages of support for live music). Her email address is ms03@msmg.com . Just tell her, in your own words, that you like the music there and would like it to continue.
And second, you can help by coming to hear me there! And you can go hear other musicians there, too, if you want. There is music, for now, every Friday from 6-9 p.m. I play Feb. 29 and March 14, so come on one or both of those dates if you can! Another reason to come: They have great happy-hour food, including the best deal on the best burger in town. Cheers and hope to see you there, SC
Originally published 2/20/2008
The Original McCormick & Schmick, 235 SW 1st Ave, Portland, is a wonderful old Portland business. Lots of wood and history. And a loft, where a pianist always played. Until the company discontinued the music. McCormick & Schmick has grown into a big national chain. Doing fine without live music, I guess. But Beverly Edwards, the current manager at the original restaurant, brought back the live music a year or so ago. Three nights a week at first. But the company told her to cut it to two, and then to one. It's only on Fridays now. And she's afraid they might tell her to cut it again, down to 0 nights.
You can help keep the music going. First, you can email Bev (she asked me to ask you to email her, so that she can pass on to her bosses the messages of support for live music). Her email address is ms03@msmg.com . Just tell her, in your own words, that you like the music there and would like it to continue.
And second, you can help by coming to hear me there! And you can go hear other musicians there, too, if you want. There is music, for now, every Friday from 6-9 p.m. I play Feb. 29 and March 14, so come on one or both of those dates if you can! Another reason to come: They have great happy-hour food, including the best deal on the best burger in town. Cheers and hope to see you there, SC
keep music at McCormick & Schmick 2008
keep music at McCormick & Schmick
Originally published 2/20/2008
The Original McCormick & Schmick, 235 SW 1st Ave, Portland, is a wonderful old Portland business. Lots of wood and history. And a loft, where a pianist always played. Until the company discontinued the music. McCormick & Schmick has grown into a big national chain. Doing fine without live music, I guess. But Beverly Edwards, the current manager at the original restaurant, brought back the live music a year or so ago. Three nights a week at first. But the company told her to cut it to two, and then to one. It's only on Fridays now. And she's afraid they might tell her to cut it again, down to 0 nights.
You can help keep the music going. First, you can email Bev (she asked me to ask you to email her, so that she can pass on to her bosses the messages of support for live music). Her email address is ms03@msmg.com . Just tell her, in your own words, that you like the music there and would like it to continue.
And second, you can help by coming to hear me there! And you can go hear other musicians there, too, if you want. There is music, for now, every Friday from 6-9 p.m. I play Feb. 29 and March 14, so come on one or both of those dates if you can! Another reason to come: They have great happy-hour food, including the best deal on the best burger in town. Cheers and hope to see you there, SC
Originally published 2/20/2008
The Original McCormick & Schmick, 235 SW 1st Ave, Portland, is a wonderful old Portland business. Lots of wood and history. And a loft, where a pianist always played. Until the company discontinued the music. McCormick & Schmick has grown into a big national chain. Doing fine without live music, I guess. But Beverly Edwards, the current manager at the original restaurant, brought back the live music a year or so ago. Three nights a week at first. But the company told her to cut it to two, and then to one. It's only on Fridays now. And she's afraid they might tell her to cut it again, down to 0 nights.
You can help keep the music going. First, you can email Bev (she asked me to ask you to email her, so that she can pass on to her bosses the messages of support for live music). Her email address is ms03@msmg.com . Just tell her, in your own words, that you like the music there and would like it to continue.
And second, you can help by coming to hear me there! And you can go hear other musicians there, too, if you want. There is music, for now, every Friday from 6-9 p.m. I play Feb. 29 and March 14, so come on one or both of those dates if you can! Another reason to come: They have great happy-hour food, including the best deal on the best burger in town. Cheers and hope to see you there, SC
Me on Oregon Art Beat 2008
Me on Oregon Art Beat
Originally published 1/24/2008
Well, it's exciting to be featured on a TV program anytime but it's totally thrilling when the program turns out so well: http://www.opb.org/programs/artbeat/videos/view/67-Steve-Cheseborough
Check it out! My thanks and praise to Shawn Hutchinson and his crew for boiling down my life and work to a fine eight-minute piece.
Originally published 1/24/2008
Well, it's exciting to be featured on a TV program anytime but it's totally thrilling when the program turns out so well: http://www.opb.org/programs/artbeat/videos/view/67-Steve-Cheseborough
Check it out! My thanks and praise to Shawn Hutchinson and his crew for boiling down my life and work to a fine eight-minute piece.
Day job 2007
Day job
Originally published 10/17/2007
Flying back home to Portland from the Delta, after King Biscuit. I break into song as everyone stands to get off the plane at the Portland Airport. It had been a long and difficult trip, although wonderful in many ways. We had gotten stuck overnight in Salt Lake City the night before, so it was good to finally make it back home. So I started singing out loud, a Ma Rainey tune. Taizz joined in. And a guy standing near us says, “Don’t quit your day job.”
“I don’t have a day job. I am a professional singer,” I told him. “Yes, he’s a national act,” Taizz said. The guy made some kind of little joke and skulked away from the conversation.
Maybe I should have explained to him that that is never a nice thing to say, regardless of whom he’s talking to. People think they’re being funny or at least cute when they say that. But they are actually quashing joy. Other similar, common, mean and joy-killing sayings: “There’s no (singing, dancing, laughing, other happy activity) allowed here!” “You two are having too much fun!” Maybe there are others but you get the idea. Such statements discourage fun, creativity, music and happiness. And reinforce conformity, dullness and dumbness. Of all of them, though, “Don’t quit your day job” is the worst. It tells you to be conformist, dull and dumb not just now, but for the rest of your life.
So let’s eliminate that phrase from our vocabularies. When you see someone laughing, singing, dancing or doing some other fun, creative activity, instead try one of these responses:
1) Compliment the person and suggest that he quit his day job.
2) Join in.
3) Quit your own day job – if you go around saying things like that, you’ve been at it way too long!
Originally published 10/17/2007
Flying back home to Portland from the Delta, after King Biscuit. I break into song as everyone stands to get off the plane at the Portland Airport. It had been a long and difficult trip, although wonderful in many ways. We had gotten stuck overnight in Salt Lake City the night before, so it was good to finally make it back home. So I started singing out loud, a Ma Rainey tune. Taizz joined in. And a guy standing near us says, “Don’t quit your day job.”
“I don’t have a day job. I am a professional singer,” I told him. “Yes, he’s a national act,” Taizz said. The guy made some kind of little joke and skulked away from the conversation.
Maybe I should have explained to him that that is never a nice thing to say, regardless of whom he’s talking to. People think they’re being funny or at least cute when they say that. But they are actually quashing joy. Other similar, common, mean and joy-killing sayings: “There’s no (singing, dancing, laughing, other happy activity) allowed here!” “You two are having too much fun!” Maybe there are others but you get the idea. Such statements discourage fun, creativity, music and happiness. And reinforce conformity, dullness and dumbness. Of all of them, though, “Don’t quit your day job” is the worst. It tells you to be conformist, dull and dumb not just now, but for the rest of your life.
So let’s eliminate that phrase from our vocabularies. When you see someone laughing, singing, dancing or doing some other fun, creative activity, instead try one of these responses:
1) Compliment the person and suggest that he quit his day job.
2) Join in.
3) Quit your own day job – if you go around saying things like that, you’ve been at it way too long!
"Philadelphia" Jerry Ricks needs help 2007
"Philadelphia" Jerry Ricks needs help
Originally published 9/9/2007
"Philadelphia" Jerry Ricks has been diagnosed with a brain tumor. The tumor is operable and he is scheduled for surgery this week. He and his significant other, Nancy Klein, are expatriate Americans living in Croatia, which (like the United States) does not have socialized medicine. So they need help with medical expenses.
Ricks is a terrific acoustic blues player who absorbed the styles of John Hurt, Furry Lewis, Gary Davis, Skip James and many other masters as a young man in the 1960s, when he was booking them and accompanying them (and often putting them up at his home) when they played at the Second Fret Coffeehouse in Philadelphia. Ricks has lived overseas for much of his adult life. He returned to the U.S. to record a couple of fine albums on Rooster, and lived in Clarksdale, Miss., while he was working on those. He also has taught and performed several times at the Port Townsend (Wash.) Country Blues Workshop & Festival.
Below is a message Nancy sent to the couple's friends, along with a U.S. bank address and account where you can send donations if you want. Thanks! SC.
Dear Friends,
Both Jerry and I wish to express our deepest gratitude for all the
calls of concern and best wishes received for Jerry's full recovery.
The operation to remove his brain tumor is expected this week; we all
hope and pray for the best results.
Since hearing of so many offers for support, accounts have been
established to accept donations for Jerry to help defray the medical
expenses and the costs of the following treatments and rehabilitation.
Again, our deepest appreciation for all your concern through these
difficult times, these miles of Blues...
Sincerely Yours,
Nancy Klein and "Philadelphia" Jerry Ricks
---------------------------------------------------------
Donations may be sent to:
The "Philadelphia" Jerry Ricks Assistance Fund
Account # 004612096194
Bank of America
100 Federal Street
Boston, Ma 02110
Originally published 9/9/2007
"Philadelphia" Jerry Ricks has been diagnosed with a brain tumor. The tumor is operable and he is scheduled for surgery this week. He and his significant other, Nancy Klein, are expatriate Americans living in Croatia, which (like the United States) does not have socialized medicine. So they need help with medical expenses.
Ricks is a terrific acoustic blues player who absorbed the styles of John Hurt, Furry Lewis, Gary Davis, Skip James and many other masters as a young man in the 1960s, when he was booking them and accompanying them (and often putting them up at his home) when they played at the Second Fret Coffeehouse in Philadelphia. Ricks has lived overseas for much of his adult life. He returned to the U.S. to record a couple of fine albums on Rooster, and lived in Clarksdale, Miss., while he was working on those. He also has taught and performed several times at the Port Townsend (Wash.) Country Blues Workshop & Festival.
Below is a message Nancy sent to the couple's friends, along with a U.S. bank address and account where you can send donations if you want. Thanks! SC.
Dear Friends,
Both Jerry and I wish to express our deepest gratitude for all the
calls of concern and best wishes received for Jerry's full recovery.
The operation to remove his brain tumor is expected this week; we all
hope and pray for the best results.
Since hearing of so many offers for support, accounts have been
established to accept donations for Jerry to help defray the medical
expenses and the costs of the following treatments and rehabilitation.
Again, our deepest appreciation for all your concern through these
difficult times, these miles of Blues...
Sincerely Yours,
Nancy Klein and "Philadelphia" Jerry Ricks
---------------------------------------------------------
Donations may be sent to:
The "Philadelphia" Jerry Ricks Assistance Fund
Account # 004612096194
Bank of America
100 Federal Street
Boston, Ma 02110
No-knead no-preheat sourdough bread 2007
No-knead no-preheat sourdough bread
Originally published 4/8/2007
OK, I have to admit I've converted. A longtime sourdough home baker, I was skeptical of this no-knead craze. But I've been doing it for a few months now and the only drawback is that it makes only one loaf at a time (I used to make two and slice-and-freeze one). Of course I could double the recipe. But it's easier to make, so now I just make it twice as often and don't freeze any. No knead, no preheat, no oven-spray, no slash!
I use:
2 cups unbleached bread flour
1 cup mixed whole-grain flours (whole wheat, rye, barley, whatever you like)
2-1/2 tsp salt (yes, I thought it was excessive when I read that number in The Oregonian's no-knead article but it works great)
Mix those dry ingredients, then mix in
1/3 cup (recently recharged) liquid sourdough starter with enough water added to total 1-1/2 cups liquid.
Stir it up well, cover with plastic wrap, wrap bowl with blanket, leave about 15-20 hours, until risen and bubbly. Take it out and fold it over a few times (on well-floured or nonstick surface, with floured hands), cover with wrap, let sit 15 min, shape into ball, cover well with coarse cornmeal, wrap in towel, let it about 3-6 hours, until risen. Flop into cast-iron dutch oven, cover with lid, place into cold oven, turn oven on to 450. Bake 45 min covered, then remove lid and bake another half hour or so, until browned and hollow-sounding when tapped top and bottom. Let cool and eat.
Originally published 4/8/2007
OK, I have to admit I've converted. A longtime sourdough home baker, I was skeptical of this no-knead craze. But I've been doing it for a few months now and the only drawback is that it makes only one loaf at a time (I used to make two and slice-and-freeze one). Of course I could double the recipe. But it's easier to make, so now I just make it twice as often and don't freeze any. No knead, no preheat, no oven-spray, no slash!
I use:
2 cups unbleached bread flour
1 cup mixed whole-grain flours (whole wheat, rye, barley, whatever you like)
2-1/2 tsp salt (yes, I thought it was excessive when I read that number in The Oregonian's no-knead article but it works great)
Mix those dry ingredients, then mix in
1/3 cup (recently recharged) liquid sourdough starter with enough water added to total 1-1/2 cups liquid.
Stir it up well, cover with plastic wrap, wrap bowl with blanket, leave about 15-20 hours, until risen and bubbly. Take it out and fold it over a few times (on well-floured or nonstick surface, with floured hands), cover with wrap, let sit 15 min, shape into ball, cover well with coarse cornmeal, wrap in towel, let it about 3-6 hours, until risen. Flop into cast-iron dutch oven, cover with lid, place into cold oven, turn oven on to 450. Bake 45 min covered, then remove lid and bake another half hour or so, until browned and hollow-sounding when tapped top and bottom. Let cool and eat.
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