No sensible history of the ’60s would begin with Herb Alpert, but any that’s worth reading needs to include him. Yes, that Herb Alpert: as in the Tijuana Brass, “Whipped Cream & Other Delights,” mariachi-meets-mohair. How less ’60s can you get? The Beatles the Brass were not. Except . . .
“We’re more popular than Jesus,” John Lennon said in 1966. So what did that make the Brass? They sold over 13 million records that year, more than the Beatles did (and, ahem, the Brass cover of “A Taste of Honey” — that kick drum! — makes the Beatles version sound waxen). Fourteen Tijuana Brass LPs went platinum during the ’60s. Like the Ford Mustang and Kodak Instamatic and NASA, Alpert and his band aren’t part of the decade as remembered, the canonical ’60s. What they were was the decade as experienced, the workaday ’60s.
Herb Alpert on tour with the Tijuana Brass.Abramorama
Herb Alpert’s music tapped into the dreams of more people than the Summer of Love or Woodstock did. True, that music was as authentic as a Tang-topped burrito (speaking of NASA). But it sure was infectious. It still is. As Questlove somewhat sheepishly says in John Scheinfeld’s documentary “Herb Alpert Is . . .,” "It’s the happiest music in existence. If I feel down or whatever, I have a Herb Alpert mix and that sort of brightens my —” he starts to laugh, realizing what he’s about to publicly admit “— I feel silly saying [this], but . . . it makes me happy.”
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The ellipsis in the film’s title is meant to remind us how much more Alpert — still sprightly and performing at 85 — has on his resume than just “Tijuana Taxi” and “Mexican Shuffle." He helped compose Sam Cooke’s “Wonderful World.” Is there a simpler, sweeter love song? He’s had number one hits on his own, as singer (“This Guy’s in Love With You,” 1968), and trumpeter (“Rise,” 1979), making him the only artist to have done that as both vocalist and instrumentalist.
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Herb Alpert at the wheel of an A&M Records van. He was the "A" in A&M.Abramorama
Alpert is the "A" in A&M Records, the biggest independent label in the industry — until he and Jerry Moss, the “M,” sold it to Polygram, in 1989, for $500 million. The range of artists A&M recorded is jaw-dropping: the Brass, of course, but also the Carpenters, Cheech & Chong, Peter Frampton, Quincy Jones, the Police, Squeeze, Janet Jackson. Richard Carpenter, Jones, and Sting are among those heard in the documentary singing Alpert’s praises.
That Polygram payday (which would be worth slightly more than $1 billion today) has helped underwrite Alpert’s most important accomplishment, as a philanthropist who’s given tens of millions to fund education and the arts. Speaking of arts, Alpert’s also a painter and sculptor, though the amount of attention his artwork gets in the documentary may be, let us say, disproportionate to its aesthetic impact.
The documentary begins with its subject painting and, a nice touch, uses brushstrokes as a transitional device between scenes. Alpert goes in for big, colorful abstract canvases. It’s a very different style from his understated, slightly aloof, trumpet playing. He’s never been a virtuoso, but virtuosity was never the point. “It’s all about feel," Alpert says Sam Cooke taught him. "That’s all there is.”
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Appropriately, “Herb Alpert Is . . .” has a nice feel of its own. The first two-thirds is lively in pace, all of it is amiable in tone and sun-splashed in appearance. The final half hour gets a bit gushy. It’s mostly devoted to Alpert’s blissful second marriage, to singer Lani Hall — they’ve been married nearly 50 years — and his philanthropic largess. But since there’s a lot to gush about, that’s okay.
Herb Alpert framed by two of his sculptures.Dewey Nicks/Abramorama
★★1/2
HERB ALPERT IS . . .
Written and directed by: John Scheinfeld. Available for streaming via Regent Theatre, Arlington, at www.regenttheatre.com/details/herb_alpert_is and as video on demand. 113 minutes. Unrated (as PG-13: a few casual obscenities, some wink-wink, nudge-nudge reminiscences about that “Whipped Cream” cover).
EXCLUSIVE: Indie distributor Abramorama has launched Abramorama Selects, a new label that will aim to shepherd global digital distribution and marketing for nonfiction feature films and TV series. As part of the new venture, it has expanded its existing partnership with Giant Pictures to make it a preferred partner, and will kick off the initiative this week with a title fitting for the music doc-focused Abramorama: Herb Alpert Is…, the John Scheinfeld-directed documentary about the music icon.
The deal means Abramorama will have access to Giant’s marketing service and support around encoding, QC, subtitling, storage and delivery. It starts a slate of several Abramorama Selects features and episodic series to be released to theaters, networks, VOD, streaming services and transportation providers starting later this year. That list includes The Public Image is Rotten (11/3), Carmine Street Guitars (12/1), Kaye Ballard – The Show Goes On! (12/8) in 2020, and The Con, Bang: The Bert Berns Story and Parkland Rising in 2021.
“Giant Pictures is the natural partner for Abramorama because of its rock-solid technical foundation, deep experience distributing genre content, and its global reach,” Abramorama COO Karol Martesko-Fenster and strategic advisor Joe Cantwell said Wednesday. “These strengths have become even more valuable to our company as digital delivery and marketing become the predominant method of reaching audiences around the world.”
Added Giant Pictures GM Nick Savva: “Giant and Abramorama share a passion both for high-quality documentary and nonfiction content as well as innovation in distribution models. We are thrilled to partner on the Abramorama Selects imprint to provide seamless access to OTT and streaming platforms worldwide.”
As for Herb Alpert Is…, Abramorama is hosting tomorrow’s world premiere, a live global screening on Twitter, YouTube and Facebook followed by a Q&A with Alpert and Scheinfeld. In addition to its theatrical release Friday, via Abramorama Selects the film will be available nationwide as a Watch Now @ Home cinema release and on VOD through Amazon Prime Video in the U.S., UK and Germany, and on Apple TV in Germany, France, Latin America and Japan for subtitled versions. The English-language version will be available 54 countries.
The Abramorama Selects deal was negotiated on behalf of Abramorama by Cantwell and Martesko-Fenster with Giant’s Savva and Jeff Stabenau.
CHESHIRE, CT - (From Alderson-Ford Funeral Home) Herbert "Herb" Campbell, age 86, of Cheshire and formerly of Wallingford and New Hampshire passed away suddenly on Wednesday, September 23, 2020 at MidState Medical Center in Meriden.
He was the devoted husband of Marilyn Hewitt Campbell for over 59 years. Herb was born on February 18, 1934 in Norwich, son of the late Herbert and Florence (Boileau) Campbell.
Herb graduated from Bryant College, earning his Bachelor's degree in business management and was involved with sales and marketing of leather goods and China and Crystal for various companies throughout the US and Europe.
He and his family relocated several times, but spent most of their years in Wallingford and New Hampshire before he and Marilyn came to Cheshire and became part of the Elim Park community one year ago.
Herb served his country with honor and pride with the US Navy and was an avid sportsman, enjoying hunting and fishing.
Herb is the beloved father of Douglas Campbell of Bristol; Steven Campbell and his wife, Betsy of San Antonio, TX; Jeffrey Campbell and his wife, Kathryn of Charleston, SC; and Trevor Campbell and his wife, Rachel of Apex, NC.
He is also survived by his cherished grandchildren, Delaney, Ellis, Evan, Ryan, Hadley and Owen; and his sister, Beverly Kelsey of St. Petersburg, FL. Herb was predeceased by his sister, Shirley Zingus.
A Memorial Service with Full Military Honors for Herb will be held on Saturday, October 3, 2020 at 3PM at the Alderson-Ford Funeral Home of Cheshire, 615 So. Main Street, Cheshire, CT 06410. Friends may greet his family before the service from 2PM until Herb's service at 3PM. Burial will be private and at the convenience of his family.
In Lieu of flowers, memorial contributions may be made the American Heart Association, by visiting www.heart.org To leave condolences for Herb's family or view his tribute video, please visit www.fordfh.com.
Many of us have herbs in our home gardens. This time of year, herb growth gets ahead of fresh consumption, leaving material to harvest and store for winter use. The colder weather also threatens to freeze annual and tender perennial herbs, ending their season.
Herbs contain fats, oils and volatile chemicals that give the plants their qualities such as a smell, taste or a purported medicinal property. These chemicals are concentrated in the root, leaves, flowers or seeds and are fragile in nature. An improper harvest technique or preservation and storage method can decrease their abundance and decrease the quality of the stored product.
Harvest herb leaves any time during the season, but just prior to blooming is a period of peak flavor and fragrance. Gather herbs in the morning on a dry, sunny day after the dew has dried from the plants. Hot afternoon temperatures dissipate the essential oils. Harvest leaves and small shoots with a sharp knife or pruning shears. To stimulate new growth, do not cut into any woody growth. The more regularly the plants are harvested, the more the new growth there will be to use.
Annual herbs and established perennials can be harvested in quantity (cut to within 4 to 6 inches of ground level) at least twice in the season. To not be damaged by cold winter weather, perennials need time to prepare for dormancy, so do not cut them severely late in the fall. Annuals and tender perennials that will not overwinter should be cut to the ground before the first fall frost. If the plants freeze in the garden, they will lose most of their herbal value. If there is any doubt about the weather, cut the herbs, as they will not grow much more during the cooler weather anyway. The flavor of some herbs, such as sage, is improved by a couple of light frosts. Not until a deep freeze occurs will the productive cycle of these plants end for the year.
If you are harvesting for flowers, as in the case of lavender, cut the flower stalks before the blooms are fully open since they will continue to open as they dry. Herbs harvested for seed, such as dill, coriander, anise and fennel, need to be cut after the seeds are ripe, but before the seeds begin to shatter from the heads. Roots such as sweet flag or orris should be dug in the autumn, after the plant compounds have made their way down to the roots in preparation for cold weather. Scrub the roots clean before preparation for storage.
The most common way to store herbs is dried. To dry herbs, hang them in loose bunches upside down in an evenly warm (70 degrees F), well ventilated spot. An attic or shed may be ideal. Air drying should be done out of any direct sunlight. Suspend plants in paper bags, if necessary, to accomplish this. Drying will take three days to several weeks, depending on the herb and the plant part. Room drying on trays also will work. Kitchen oven drying is tricky. The heat given off by the pilot light of a gas oven or an oven light is often enough to dry an herb crop. Take care not to “cook” your herbs with too much heat (above 100 degrees F). Adjust the oven control to warm, insert the filled tray and leave the oven door partially open. Microwaving between two paper towels for 2 to 3 minutes will dry herbs and any type of food dryer can be used.
When leaves are brittle enough to crumble easily, or when seeds or roots cease to lose weight, they are dry. Store dried herbs in any type of airtight container in a dark, dry place. The ideal storage temperature is less than 60 degrees F. Crush or grind just before use, to preserve the flavor. Bottling even one slightly damp branch will ruin your whole crop, so check your harvest carefully before setting it aside. Under this type of storage, herbs will stay potent for six months to a year. Dried or fresh herbs can also be frozen for future use. Store frozen herbs in freezer bags or glass jars with screw top lids. The flavor and aroma of herbs can also be preserved in vinegars, jellies and other condiments. Edible flowers can be candied.
During the long winter nights, herbs from your garden will add a special touch to meals. With just a little effort this fall, you can enjoy the flavor and potency of your own homegrown herbs all winter long.
Garden Wise is presented by the Magic Valley Master Gardener Association. We will try to answer questions of general interest submitted by the community. Email questions to gardenwise@cableone.net.
WALLINGFORD, CT - (From Alderson-Ford Funeral Home) Herbert "Herb" Campbell, age 86, of Cheshire and formerly of Wallingford and New Hampshire passed away suddenly on Wednesday, September 23, 2020 at MidState Medical Center in Meriden.
He was the devoted husband of Marilyn Hewitt Campbell for over 59 years. Herb was born on February 18, 1934 in Norwich, son of the late Herbert and Florence (Boileau) Campbell.
Herb graduated from Bryant College, earning his Bachelor's degree in business management and was involved with sales and marketing of leather goods and China and Crystal for various companies throughout the US and Europe.
He and his family relocated several times, but spent most of their years in Wallingford and New Hampshire before he and Marilyn came to Cheshire and became part of the Elim Park community one year ago.
Herb served his country with honor and pride with the US Navy and was an avid sportsman, enjoying hunting and fishing.
Herb is the beloved father of Douglas Campbell of Bristol; Steven Campbell and his wife, Betsy of San Antonio, TX; Jeffrey Campbell and his wife, Kathryn of Charleston, SC; and Trevor Campbell and his wife, Rachel of Apex, NC.
He is also survived by his cherished grandchildren, Delaney, Ellis, Evan, Ryan, Hadley and Owen; and his sister, Beverly Kelsey of St. Petersburg, FL. Herb was predeceased by his sister, Shirley Zingus.
A Memorial Service with Full Military Honors for Herb will be held on Saturday, October 3, 2020 at 3PM at the Alderson-Ford Funeral Home of Cheshire, 615 So. Main Street, Cheshire, CT 06410. Friends may greet his family before the service from 2PM until Herb's service at 3PM. Burial will be private and at the convenience of his family.
In Lieu of flowers, memorial contributions may be made the American Heart Association, by visiting www.heart.org To leave condolences for Herb's family or view his tribute video, please visit www.fordfh.com.
The change of season definitely means a change in the daily needs of your organism. Changes in your environment like weather, temperature, and amount of daylight will affect your system, in ways that are obvious and not so apparent. It is logical, if you consider that the human being is the only organism living in all kinds of environments on Earth, from Africa to the North Pole. He is everywhere.
In the COVID era, a small ache or cough or light fever may cause panic. Don’t worry. It make sense that you should experience them, but don’t overreact. This is a tough situation, but you must always listen to “what your body says to you.”
Have you been overworking after a break? Did you wear a mask for a long time? Have you been stressed or depressed for some reason? Do you have a healthy diet?
Regarding diet, start with your daily beverages. Replace some coffees with herbal teas at home. Remember that always preparing your own food is worth the time and can be good for your budget. Try to find a good ‘herb provider’ for bigger quantities at a lower price. Empty a small space in your kitchen, a shelf or a drawer, and define a budget. Replace the budget for a new sweater with this space in your kitchen. You do not need to find fancy expensive herbs, just try to find as many organic substances as you can. Herbicides and herbal teas are not a good combination.
Start with the basics: chamomile, mountain tea (or something similar like linden or local ‘tea for coughs’), sage, rosemary, mint, thyme, marjoram and oregano. You can use all these in a mix of your preference and even in your cooking. ‘Invest’ in a good honey rich in aroma (meaning rich in volatile substances boosting your immune system). Tincture of bee propolis may be a little expensive but remember that you will use just a few (5-10) drops daily. All the above can support a system adjusting to environmental changes and small fall colds.
Some delicious and helpful recipes follow (in 1/2 litre of water=2-3 cups). For coughs: 2 tbsp of chamomile or linden, ½ tbsp of rosemary, 1 tbsp of mint, ½ tbsp thyme, 1-2 teasp of honey, 4 drops of propolis. For stomach ache: 2 tbsp of marjoram, ½ oregano, 1 teasp of honey. For stuffed nose: 2 tbsp of mint, 1 tbsp of thyme. If you find the taste too strong or too light try to raise the quantities or the opposite, in these formulas. And remember: Do not stress, and enjoy tea!
* The above is not medical advice but mere suggestions for improving your diet. Before reach herbal use you should consult your doctor, especially those who have health issues, are pregnant or are under the age of 6.
Evropi-Sofia Dalampira is an Agriculturist-MSc Botany-Biology and PhD Candidate in Agricultural-Environmental Education and Science Communication
Brookline, MA– The Herb Chambers Companies announced completion of its renovation project transforming Audi Brookline into a modern luxury dealership.
The Herb Chambers redesigned and expanded Audi Brookline showroom that showcases the location’s dynamic two-story layout, modernized high-tech service reception and elegant, comfortable waiting areas. Audi Brookline is totally reimagined to provide the definitive shopping experience and level of care Audi owners deserve.
Audi Brookline now has ample parking and easy access service drive entrances. Guests will experience a first-class luxury environment with all the proper safety protocols in place, while having access to an enormous inventory of new and pre-owned vehicles. From sedans such as the new Audi A3 and Audi A4 to the spacious line up Audi SUVs, Audi Brookline has the perfect model to fit every Audi enthusiast.
This all new expanded location also boasts a generous selection of pre-owned vehicles and Certified Pre-Owned Audi models as well, allowing customers to choose the luxury-car-owner lifestyle that best fits their needs. Audi Brookline continues to provide a team of financing experts who are always on site and happy assist in finding the most attractive financing and leasing arrangements desired by owners.
The transformed Audi Brookline dealership not only sells the finest new and pre-owned vehicles, but also maintains and repairs them within its fully equipped Audi Service Center. The Herb Chambers team of certified Audi experts is ready to service the needs of all owners, regardless of where they purchased their Audi. From taking care of minor maintenance requirements to performing major service repairs, our team of Audi Certified Specialists are ready to assist. Owners seeking genuine Audi parts, or Audi accessories to customize their vehicle, will also find assistance and an unmatched selection at Audi Brookline.
The Herb Chambers Audi Brookline dealership is located at 308 Boylston Street, Route 9, in Brookline, MA., just a short drive away for residents of Cambridge, Brighton, Somerville and downtown Boston.
This Thursday, October 1st, preeminent global theatrical distributor Abramorama will host the world premiere of the documentary Herb Alpert Is.... The global LIVE event will feature a Q&A with Herb Alpert and director John Scheinfeld moderated by the Grammy Museum's Artistic Director Scott Goldman immediately following the film. Fans can tune in at 5PM PST/ 8PM EST on October 1st via Facebook, Youtube, and Twitter and www.herbalpertis.com and those that join the live premiere will be treated to a pre-show with some of Herb's illustrious friends. On October 2nd, the film will then be available via a nationwide Watch Now @ Home cinema release and globally on demand through Amazon, iTunes and other video-on-demand providers. The film will also be available via manufacturing on demand on DVD on Amazon and other retailers. Blu-Ray to be available later next month. A companion box set of the same name. Herb Alpert Is... will also be available on October 2nd, digitally, in LP format featuring a coffee table book and a five-piece 180 gram vinyl set, and on CD as a 3-disc set. Both physical formats will feature 63 songs spanning 5 decades, 180 pages of vintage photos, liner notes and an essay from music journalist Bud Scoppa. The box set is available for preorder today here.
One of the most accomplished artists in the music industry, Alpert has sold over 72 million records and co-founded A&M Records, one of the most successful independent music labels in history and home to such artists as Janet Jackson, The Police, Cat Stevens and Peter Frampton. Herb Alpert Is... celebrates the life and work of Herb Alpert and the impact he has had on American culture. His latest album, "Over the Rainbow" was released in October 2019 and debuted at #1 on the Billboard Jazz and Contemporary Jazz album charts.
Filmmaker John Scheinfeld's (Chasing Trane: The John Coltrane Documentary, The US vs John Lennon) documentary Herb Alpert Is... a passionate and inspiring exploration of Alpert's personal and creative journey that reveals the critical events, experiences and challenges that have shaped an extraordinary life and instilled deep within the Grammy-winning trumpeter the desire to make a difference each and every day. Colleagues ranging from Questlove to Sting to Bill Moyers bring their unique voices and perspectives to telling this remarkable story.
In all, Herb Alpert has earned 15 gold and 14 platinum records; won nine Grammys between 1966 and 2014 and received the National Medal of Arts from President Obama in 2012. In 1962 Herb co-founded the indie label, A & M Records (with Jerry Moss) which recorded artists as varied as Carole King, Cat Stevens, The Carpenters, Janet Jackson, Peter Frampton, Quincy Jones, Sergio Mendes, and The Police. A&M would go on to become one of the most successful independent labels in history. Less known is his striking work as an abstract painter and sculptor. Mostly below-the-radar is his significant philanthropic support of educational programs in the arts nationwide, from the Harlem School of the Arts and Los Angeles City College to CalArts and UCLA.
Says Scheinfeld, "Herb is a true artist who did things the right way, achieved success on his own terms, and brought much joy to the world in the process. I wanted to make a documentary that would reflect this and, most importantly, to be a "Feel Good" film that will uplift, inspire and bring audiences together exactly as does Herb's music."
Cooking time: 10 to 15 minutes; cooling time: 30 minutes
INGREDIENTS
3 pounds red potatoes, unpeeled, cut into 1-inch pieces
2 tablespoons white vinegar
1/2 teaspoon coarse salt, plus salt for cooking potatoes
2 teaspoons lemon zest plus 3 tablespoons juice
1/2 teaspoon pepper
1/3 cup extra-virgin olive oil
1/2 cup finely chopped green onion, rinsed
3 tablespoons minced fresh tarragon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
2 tablespoons capers, minced
Combine potatoes, 8 cups water, vinegar and 1 teaspoon salt in Dutch oven; bring to a boil over high heat. Reduce heat to medium and cook 10 to 15 minutes at a strong simmer until potatoes are just tender. Meanwhile, whisk lemon zest and juice, pepper and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until emulsified; set aside. Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle 2 tablespoons dressing over hot potatoes and gently toss until evenly coated. Let potatoes cool about 30 minutes, stirring once halfway though cooling. Whisk dressing to recombine; stir in onions, tarragon, parsley, chives and capers. Add cooled potatoes to remaining dressing and gently stir to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature.
Per serving: 209 calories, 4 grams protein, 10 grams fat (40% calories from fat), 1.3 grams saturated fat, 29 grams carbohydrate, no cholesterol, 232 milligrams sodium, 3 grams fiber.
Carb choices: 2.
Black bean lasagna
Makes 8 servings
Preparation time: 15 minutes
Cooking time: 40 to 45 minutes; standing time: 15 minutes
INGREDIENTS
1 (15-ounce) can reduced-sodium black beans, rinsed
1 (28-ounce) can no-salt-added or regular crushed tomatoes, with puree
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup medium salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup reduced-fat ricotta cheese
1/8 teaspoon garlic powder
1 egg
10 no-cook-style lasagna noodles
6 ounces shredded reduced-fat cheddar cheese
Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In large bowl, mash beans slightly. Stir in tomatoes, onion, bell pepper, salsa, chili powder and cumin; mix well. In small bowl, combine ricotta, garlic powder and egg; blend well. Spread 1 cup of tomato mixture over bottom of dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheddar cheese, then with remaining noodles, tomato mixture and cheddar cheese. Cover with nonstick foil; bake 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.
2 cups chopped cooked chicken breast, or 1 (10- to 12-ounce) can chicken breast, drained
1 1/2 cups frozen corn
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon coarse salt
1 (14 3/4-ounce) can no-salt-added cream-style corn
Melt butter in a Dutch oven over medium heat. Add onion, celery and jalapeno pepper; cook 4 minutes or until vegetables are softened, stirring often. Add flour and cook 1 minute, stirring constantly. Stir in milk, chicken, frozen corn, thyme, cayenne pepper, salt and creamed corn. Bring to a boil; cook 5 minutes or until thickened.
Combine 8 boneless pork chops (3/4 inch thick) with 1 1/2 cups balsamic vinaigrette in a resealable plastic bag. Refrigerate 2 to 24 hours. Remove chops, pat dry and discard marinade. Grill over medium heat 8 to 10 minutes, turning once.
On the side, (packaged) rice pilaf and green peas (from frozen). Add whole-grain rolls.
Grilled pork and provolone paninis
Spread 1 teaspoon pesto on each of 8 slices Italian bread. Top 4 slices with thinly sliced cooked pork and 4 (1-ounce) slices provolone cheese. Top with remaining 4 bread slices. Lightly brush outer surface with olive oil; grill in skillet on medium until toasted on each side.
Chili cheese pierogies
Heat oven to 400 degrees. Layer 1 package (thawed) frozen onion pierogies in a 7-by-11-inch baking dish; top with 1 (15-ounce) can vegetarian chili and bake 15 to 20 minutes. Sprinkle with 4 ounces shredded 50% light cheddar cheese and bake 5 more minutes or until cheese is melted. Garnish with reduced-fat sour cream before serving.
Herb Alpert might be best known for kitschy '60s instrumentals with The Tijuana Brass, like "Spanish Flea," "Tijuana Taxi" and "A Taste of Honey" and ""The Lonely Bull," but he's led a fascinating life, having co-founded A&M Records in 1962 (which would be home to Sting, Janet Jackson, Supertramp, Soundgarden and more over the years), sold millions of records (he had five albums in the Top 20 at one point in 1966), and later in life became known as an accomplished visual artist and a philanthropist. New documentary Herb Alpert Is... looks back at his life and career, featuring new interviews with Alpert as well as Sting, Questlove, Quincy Jones, Richard Carpenter, Bill Moyers, and more.
Herb Alpert Is... premieres Thursday, October 1 at 8 PM Eastern via YouTube and will be followed by a livestream Q&A with Herb Alpert and director John Scheinfeld. The documentary will then be available to rent digitally via Virtual Cinema on Friday (10/2). You can watch the trailer below.
Also out Friday is the companion Herb Albert Is... box set, which is available as a five-LP vinyl set with a coffee table book, and as a three-CD set. You can pre-order that now and check out a trailer for box, as well as the tracklist, below.
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Herb Alpert Is - Boxset Tracklist:
1. The Lonely Bull - from the album The Lonely Bull
2. Winds Of Barcelona - from the album Volume 2
3. Mexican Corn - from the album Volume 2
4. South Of The Border - from the album South Of The Border
5. Mexican Shuffle - from the album South Of The Border
6. All My Loving - from the album South Of The Border
7. A Taste Of Honey - from the album Whipped Cream & Other Delights
8. Green Peppers - from the album Whipped Cream & Other Delights
9. Bittersweet Samba - from the album Whipped Cream & Other Delights
10. Whipped Cream - from the album Whipped Cream & Other Delights
11. Tijuana Taxi - from the album !!Going Places!!
12. I’m Getting Sentimental Over You - from the album !!Going Places!!
13. Spanish Flea - from the album !!Going Places!!
14. 3rd Man Theme - from the album !!Going Places!!
15. Zorba The Greek - from the album !!Going Places!!
16. What Now My Love - from the album What Now My Love
17. Memories Of Madrid - from the album What Now My Love
18. So what’s New? - from the album What Now My Love
19. Magic Trumpet - from the album What Now My Love
20. Brasilia - from the album What Now My Love
21. If I Were A Rich Man - from the album What Now My Love
22. The Work Song - from the album S.R.O.
23. Mame - from the album S.R.O.
24. Flamingo - from the album S.R.O.
25. Bo-Bo - from the album Sounds Like…
26. Town Without Pity - from the album Sounds Like…
27. Treasure Of San Miguel - from the album Sounds Like…
28. Casino Royale - from the album Sounds Like…
29. A Banda - from the album Herb Alpert’s Ninth
30. Panama - from the album The Beat Of The Brass
31. Slick - from the album The Beat Of The Brass
32. This Guy’s In Love With You - from the album The Beat Of The Brass
33. The Sea Is My Soil - from the album Warm
34. Hurt So Bad - from the album Summertime
35. Jerusalem - from the album Summertime
36. You Smile - The Song Begins - from the album You Smile - The Song Begins
37. Up Cherry Street - from the album You Smile - The Song Begins
38. Skokiaan - from the album Herb Alpert / Hugh Masekela
39. Rise - from the album Rise
40. Rotation - from the album Rise
41. Beyond - from the album Beyond
42. The Factory - from the album Beyond
43. Fandango - from the album Fandango
44. Route 101 - from the album Fandango
45. Keep Your Eye On Me - from the album Keep Your Eye On Me
46. Diamonds - from the album Keep Your Eye On Me
47. My Abstract Heart - from the album Abstract Heart
48. Just A Dream Away - from the album Abstract Heart
49. I’ve Grown Accustomed To Her Face - from the album Midnight Sun
50. Second Wind - from the album Second Wind
51. Sneakin’ In - from the album Second Wind
52. Magic Man - from the album Colors
53. Puttin’ On The Ritz - from the album Steppin’ Out
54. La Vie En Rose - from the album Steppin’ Out
55. Night Ride - from the album Come Fly With Me
56. Human Nature - from the album Human Nature
57. I’m Yours - from the album Music Vol. 1
58. Strike Up The Band - from the album Music Vol. 1
59. The Lonely Bull - from the album Music Volume 3: Herb Alpert Reimagines The Tijuana Brass
60. Whipped Cream - from the album Music Volume 3: Herb Alpert Reimagines The Tijuana Brass
61. A Taste Of Honey - from the album Music Volume 3: Herb Alpert Reimagines The Tijuana Brass
62. Wade In the Water - from the album Music Volume 3: Herb Alpert Reimagines The Tijuana Brass
63. What A Wonderful World - from the album Over The Rainbow
PHOENIXVILLE, PA — Parsley, sage, rosemary, and thyme are only a few of the herbs that can be grown at home and used for cooking and fragrance, and Phoenixville Public Library is adding herb gardening to the list of library learning.
Phoenixville Public Library series, Community Gardening Around the Village, will begin on Oct. 8 at 7 p.m. with a program on growing and using herbs.
Martha Cownap, head herbal gardener at Camphill Village Kimberton Hills, will bring a virtual presentation on how to grow your own herbs and ways to use them.
The series is sponsored by Phoenixville Public Library, Penn State, Phoenixville Communities That Care (CTC), Phoenixville Department of Recreation, Camphill Kimberton Hills, Phoenixville Hospital, Phoenixville Area Transition, Phoenixville Area Positive Alternatives (PAPA), SteelTown Village, and Chester County Food Bank.
This Thursday evening event is free and open to the public, and will be held online via Zoom.
Registration is required, and can be done here or by calling 610-933-3013, x132.
Each fall, Oakland-based herbal pharmacy Five Flavor Herbs stocks up on mullein, marshmallow root, and wild cherry bark. These herbs are tools to protect against fire season, an annual necessity since nearby Santa Rosa was devastated by a series of wildfires in 2017.
In 2020, over 3.5 million acres have burned in California alone—and brush fires continue to rage across the state and Oregon. The unprecedented scale of blazes sweeping across the West Coast, coupled with the COVID-19 pandemic, has infused new urgency into lung protection. Mutual aid organizations are stocking community fridges with free herb bundles, and herbalists are sharing tutorials for how to steam kitchen herbs like rosemary and thyme.
Five Flavor Herbs’ cofounders, Ingrid Bauer, M.D., and husband and licensed acupuncturist-herbalist Benjamin Zappin, experienced the blaze firsthand. “We evacuated from our home here in Nevada City in mid-August when the Jones fire broke out a half mile from our house,” Bauer says. “When we came home, we experienced a couple weeks of very intense smoke from the Loyalton Fire and North Complex Fire.”
Bauer and Zappin relied heavily on their herbal knowledge throughout the ordeal. Here, they share their best tips for using plant allies to cope with the effects of fire season.
Make a cold-water extraction
When the air is really filled with hot particulate matter, mucilaginous herbs like mullein, marshmallow root, and licorice root are useful tools for soothing irritated respiratory tissue. And no, they don’t have anything to do with mucus.
“At a biochemical level, mucilaginous herbs have a high content of something called mucopolysaccharides, which is a long chain sugar that forms a goopy material in liquid,” Bauer says. “[Drinking them] will soothe both the respiratory and digestive tracts, which is helpful if your stomach is burning or irritated because you’re stressed out or not eating the ideal diet while evacuated.”
Mucilages are a great candidate to brew at home because they can be extracted in cold water with very little effort. Put a heaping tablespoon of dry shredded marshmallow root into a quart jar, cover it with cold water, and soak overnight. In the morning strain the thick liquid and drink it, sweetened with a bit of honey if you like.
Target your sinuses
“My main problem was sinus congestion and allergic response to all the dust and smoke in the air,” Bauer says. “I was using a neti pot with a saltwater rinse and taking allergy-support herbs to reduce reactivity in the airway, like ambrosia (Editor’s note: It is also known as ragweed—beware if you’re allergic!) and a tincture blend that we make with that called Clear Passage. Sometimes, if things are really congested, I’ll put a few drops into the neti pot along with the salt water.”
Steam smartly
Herbal steams are one of the most popular forms of plant-based respiratory support being shared online right now. Whether you’re using a diffuser, humidifier, or simply boiling a pot of water on the stove, the essential oils in plants like thyme and eucalyptus can help loosen up the phlegm so your body can naturally cough it out—and the steam is hydrating too.
Stovetop steaming is perhaps the easiest method to nourish lungs. Fill a large pot with water and your preferred herbs, then boil. Bauer and Zappin recommend enlisting common herbs like rosemary, thyme, and eucalyptus—check a grocery store, or look for a local herbal mutual aid organization that might be coordinating deliveries of herb bundles, like Portland-based Herbs for Activists.
Let the steam fill your room, or carefully drape a towel over your head to directly inhale for five minutes. “You have to be very careful not to burn yourself, especially if you’re using a towel as a tent over your head,” Bauer says. Make sure the water is turned off and test the steam temperature with your hand before putting your face over the pot. Avoid this technique if you have asthma or weakened lungs as the essential oils can be intense.
Consider an oxymel
Oxymel—literally “acid and honey” in ancient Greek—is an herbal tonic made by infusing vinegar and honey with a wide variety of dried or fresh herbs, from parsley and thyme to ginger and garlic. Five Flavor Herbs has this recipe designed to support lungs with dried elecampane root, wild cherry bark, and mullein. “Elecampane is an important herb to highlight because it’s a wonderful respiratory support herb and expectorant to loosen up the phlegm—its warm and spicy flavor profile helps cut through,” Bauer says.
Use herbs for your emotional health too
“Dealing with a fire on top of COVID-19, everyone is really concerned, and it amplifies that sense of vulnerability,” Zappin says. He cites adaptogens as a useful way to cope with emotional distress while strengthening the body’s response to particulate matter, the microscopic matter found in smoke. “I find adaptogens like rhodiola, cordyceps, and holy basil really useful because they benefit respiration and aid in the body’s ability to get more oxygen,” he says.
From the Monday, Sept. 29, 1952, edition of The Wilson Daily Times
Posted 9/29/20
Herb Thomas took the lead on the 31st lap and stayed in front for the remainder of the 100-mile Grand National Late Model Stock Car race at Wilson Speedway.
"This summer was unlike any other we've experienced in previous years, so we're getting back to what we know, love and appreciate this fall with familiar flavors that we hope can offer some much needed comfort and security", stated Randy Miller, President of Boston Market. "That is why we are so excited to be bring back our fan favorite chicken flavors just in time for fall, offer guests something familiar and delicious to enjoy with loved ones this season."
The returning and new seasonal menu items are available at participating Boston Market restaurants nationwide and include:
Tuscan Chicken: Slow-roasted rotisserie chicken seasoned with Tuscan-inspired herbs and spices.
Chicken Marsala: Rotisserie chicken sautéed with cremini mushrooms, garlic, fresh herbs and finished with sweet Marsala wine.
Roasted Garlic & Herb Rotisserie Chicken: Signature rotisserie chicken topped with herbs, parmesan cheese and a light garlic cream sauce, sprinkled with a toasted herb crunch.
Cilantro Lime Rice: Long Grain Rice flavored with refreshing Lime and Cilantro.
Warm Apple Cobbler: Crisp cinnamon apples topped with a sweet cinnamon streusel.
The new seasonal menu items from Boston Market are available for delivery and contactless curbside pickup by visiting BostonMarket.com or via the Boston Market app.
Boston Market fans can also get an extra bonus when enjoying the seasonal menu items thanks to the "Rotisserie Rewards" program. The loyalty program, available via the new Boston Market mobile app for iOS and Android, online at BostonMarket.com or in-restaurant, allows customers to earn one point for every dollar they spend, which can be redeemed for free food and other exciting prizes – like a free holiday meal for 12.
For additional information on Boston Market, the seasonal menu offerings, brand news or to find your nearest location, please visit BostonMarket.com. Follow us @BostonMarket.
About Boston Market Headquartered in Golden, Colorado, Boston Market Corporation has given time back to busy families and individuals for more than 30 years with quality, home style meals at a convenient value in more than 350 U.S. locations. Known as the experts in rotisserie cooking, the company prepares fresh chicken and USDA choice Prime Rib in signature rotisserie ovens and features an extensive selection of home style sides and made-from-scratch cornbread. As one of the country's largest providers of catering services, Boston Market offers convenient, same-day orders and delivery for corporate and personal events of all sizes. In January 2017, Boston Market officially launched its "Quality Guarantee," which acts as a continued commitment to all guests that Boston Market will serve all-natural and fresh, never frozen, gluten-free, whole chicken with no added hormones, steroids, antibiotics or MSG. For more information, visit the company's website at www.bostonmarket.com. For the latest news and deals, follow @bostonmarket on Twitter or join us on Facebook.
September 29, 2020 at 07:30PM
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Boston Market Invites Guests To "Fall in Love With Flavor" This Autumn With The Return of Chicken Marsala, Tuscan Chicken, and Roasted Garlic & Herb Chicken - PRNewswire
Legendary recording artist Herb Alpert is the kind of guy who gives you keen, friendly marriage advice just because he cares. He’s kind and smooth and insightful. Alpert’s Tijuana Brass sound took over the 1960s (outselling The Beatles for a stretch) and along the way he started the famed A&M record label, which worked with artists from The Carpenters to Sérgio Mendes. Alpert is also a philanthropist. When the Harlem School of the Arts was going to close, he made sure it wouldn’t with a huge financial donation.
This year, Herb Alpert Is…, a new documentary about the artist’s life, will hit streaming screens. In it, viewers see a window into his life, not only as a musician, but also as a painter and sculptor. It’s accompanied by a 63-song box set of the same name.
We caught up with the lifelong creative soul—who recently released a cover version of “Smile” (co-written by Charlie Chaplin and memorably also performed by Nat King Cole)—to ask him about his days in music, his thoughts on the importance of art, and feeling.
Jake Uitti (Under the Radar): I know you were introduced to the trumpet early on in grade school. And you picked it up from a group of instruments in class one day and it spoke to you. But independent of that experience, when did first discover music in a personal way?
Herb Alpert: I did have that moment when the trumpet was talking for me. That’s only because I was starting to make noise on it. [Laughs] I wasn’t really making music. I was just making a sound and that was the sound I couldn’t really get out of my mouth. But I guess it took about three or four years before I started, you know, being able to play some songs and have some fun doing that. Then I joined the little band that was in my junior high school. And when I was in high school, I was part of a little trio. We started playing parties and weddings and it became rather successful because we were on this High Talent battle show that was new in Los Angeles in the beginnings years of television. We won this show about 12 weeks in a row. Because of that we became, like, a known quantity. People started coming up to me and saying, “Hey, I like the way you play!” So, I got encouragement but at the same time, I was insecure, you know, like most artists are. And I started trying to play a little bit like my favorite musicians and then I had the ah-ha! “Who wants to hear that? These guys have already done it.” I was looking for my own voice. That’s when the breakthrough happened.
I wonder also, in a supplementary way, when did you discover music? Not even playing or the trumpet. Just music in general. How did it first appear in your world as a young person—was it hearing records from across the room or your parents singing in the house?
Yeah, I guess it was creeping up on me. My dad came to this country from Russia when he was 16 years old. He didn’t speak the language at all. But he brought his mandolin with him. He used to play mandolin by ear. Not with his ear. [Laughs] He didn’t quite know what he was doing but he was doing it by feel. Every time I saw him and heard him play his nostrils would flare out. He’d be into it. That’s when I started to get that the feeling of music is more than just sound. It’s a feeling, you know? Once I started to get that on the trumpet, I understood how seductive it was to be able to play an instrument. The beauty of it is, you never get to the end product. You’re always searching for that next way of being able to find something to accomplish. So, I think that’s the thing that keeps me going. Because I love the process.
When you begin to write a song, does it generally start with the trumpet or can it be any inspiration, piano lick, a bird’s song?
Well, I learned how to play the piano, as well. So, I would be writing, you know, and you’d hit some chords. You hit a couple sequences of chords and all of a sudden you’ve got the start of a harmonic structure that leads you to want to write some kind of melody over the top of that. And that’s what I did. And when I met Lou Adler—he had some poetry that I put music to. And the music and the poetry kind of matched nicely, so we went into a studio and we recorded some demos. With those demos, we went around to—well, I didn’t. Lou was the one that knocked on doors. I was following. And he got us a job at Keen Records as staff writers. That’s when I met the great Sam Cooke and worked with him for a while and learned a lot from him.
There was that great moment in the documentary when you realized, thanks to Sam, that a great song isn’t necessarily dependent on technical ability but that it’s more about style or how you do something.
I think all art is the same. I think all the art forms, whether you’re a dancer, poet, actor, sculptor, painter, musician—it’s all about feel. I think it’s all about feel. I don’t think anything else matters. Of course, you have to have a good song and you have to have put in the time to learn your craft. But if you have that under control to some degree, I think it’s all about feeling. It’s not about how pretty you are. It’s not about how technical you are as a musician. I hear a lot of musicians that are just whizzes. They play fast and loud and up and down and they play all the changes and all the chords and all the modes, they know all that stuff. But you listen to them and you’re kind of staring out the window. The other guys like Miles Davis plays three notes and you go, “Whoa! Wow! Where’d you find those notes!?” It’s a different world.
Listening to your music—like Whipped Cream & Other Delights, for example—there is so much nuance and also so much whimsy. Did you think about that balance as a way of creating a genuine, authentic joy in your music?
I didn’t think about it. But you said the magic word: authentic. That’s what I’ve always tried to be. If you can be authentic and do whimsy, do serious, do whatever. But as long as it’s authentic, that’s what resonates with people. That’s what I learned from Sam Cooke. He was a great gospel singer and he was authentic. Whatever he was singing, whether it was a corny song or a deep song, it was authentic.
What is your relationship with self-doubt when you’re being creative? There’s a great moment in the documentary when you talk about getting that calm feeling, that’s when you know a project is done. But what about during the process, do you self-analyze often?
Oh, yeah, man. I met some great musicians in my day that all have that. That’s all part of the game. You never think you got it covered totally—at least, I’ve never met anyone that has. And I’ve met the great ones. Yeah, they’re all wondering if the next note is going to come out right. It’s fun, though! I think that’s the thing that keeps you going.
Do you have the same feeling when you’re sculpting or painting that you have with music?
Absolutely, I do. I try to be as authentic as I can. I try to rise up to my own water level, whatever that happens to be. And I try not to judge myself with others. I went through that and it doesn’t work. Am I as good as Miles Davis? Can I play like Louis Armstrong? And all these other, you know, favorites of mine. When I finally came to the realization that, “No I can’t. And they can’t do what I do. So, let’s leave it at that!” It’s an easier way to approach it.
Comparison is the thief of joy.
It’s a tough road because when I played in Italy and Rome and I went to the Sistine Chapel one day and coming out the other end, I was like, I couldn’t believe what Michelangelo accomplished as a painter, as a sculptor. You think to yourself, “Man, what am I doing sculpting? What am I doing painting?” You get trapped in that and then you say—you got to get beyond that, is what I’m trying to say. You can’t compare yourself to others.
What is it like for you to have a documentary now about your life?
You know, it was kind of frightening and it was a lot of things I learned on the route. I wasn’t eager to do a documentary. I honestly—I’ve had my time in the sun. I feel great about that. I feel like things that happen in my life could be helpful to others. The idea that I had the American dream come true, at least I thought I did. I thought I had the brass ring. I was rich, I was famous. But I wasn’t happy. There’s something wrong with that equation. I had to work through that and I think just putting that out there in the documentary, for the most part, I think is a helpful experience for others, maybe.
It was great seeing the relationship you and your wife have. The moment where you really break down emotionally in the movie and you talk about how important she is to you, how she sees you as a person not as a commodity. That was a really deep moment.
I really met somebody who was totally honest. She didn’t pull any punches. She didn’t do anything in a mean way, she was just being herself and real. We’ve been married for 47 years now and together for probably 50. But she’s an angel. She changed my life. She actually changed my life.
I was recently married and having been through some not great relationships and now landing in an incredible one, I think I have an idea what you mean.
Well, I was married before. I was too young. I wasn’t mature enough to really understand the relationship. But love is lovelier the second time around! I really believe that, you know?
You’ve very good at combining things, genres, people, music groups. Where do you think that skill comes from?
I think I’m a real sensitive guy, you know? I’m 85-percent in the right side of my brain. And I don’t think real hard about all this stuff. I kind of try to just let it be a feel and I can—I have a jazz, well not a jazz background. I have a classical background, actually. Then I transferred over into that jazz feeling that I have. And I respond to things. I was the first one to record Waylon Jennings. I did his first record. Because I liked Waylon’s voice. And not because he was a “country artist,” or whatever. I just liked his voice. And when I heard The Carpenters in 1969—and everybody in Los Angeles, all the record companies, had rejected them. I heard that voice of Karen’s and I thought, “Hmm, Wow! That’s an interesting voice!” It reminded me of Patti Paige, when I was going to high school. But it had a ring to it. And then when I met them and Karen actually didn’t even know she was a singer. She thought she was a drummer. But when I met them and I realized that what they were doing was reflecting exactly how they feel musically. They weren’t affecting it. They weren’t trying to, you know, score any points by doing something that you think people might like. They were just being themselves and that’s what I’ve always responded to. Artists that are special in their own way. When we auditionedSérgio Mendesin Brazil, it was the same thing. I heard that sound. That was a new thing for me because I remember the record Stan Getz had with “The Girl From Ipanema” but that was, you know, 1962. And then when I heard Sergio in 1966, that was, like, a flashback to that bossa nova-type of feeling. I don’t know, it just touched me.
You mentioned your father. He was an immigrant who came to the U.S. at 16. For you to live your dream, he had to be successful and did it with flying colors. When you think of that as the backdrop, what does the idea of America mean to you today?
Oh man, it means there’s that amazing potential that we have as a society. It’s called freedom—freedom of expression and freedom of idea, which we all have. That’s what we should always strive for. I think musicians are the heart and soul of our democracy. Artists, in general, are the heart and soul of our democracy. That’s something that we have to nurture. Also, I think, especially musicians but artists, as well—musicians are the second responders. We all want to feel something, that we are not alone and we are okay. And musicians can do that. They’re certainly not the first responders—we need them desperately and they do an amazing job. But we need that also, that other thing—I think when you’re listening to music or when you’re watching a good movie or seeing a good piece of sculpture or panting, you’re kind of in a meditation that let’s you stop analyzing and thinking for a while. You become—it’s a meditation, to some degree. And I think that’s what the artists bring to the world. A meditation that’s, I think, something that’s super necessary. Especially in the world as we know it now.
What made you want to record the song, “Smile”? I believe Charlie Chaplain had a hand in the original version, which has some symmetry given that the A&M offices used to be on an old Charlie Chaplain lot?
I’ve always liked the song. Charlie Chaplain supposedly wrote the melody, he didn’t write the lyric. But I wanted to do something that was uplifting, something that was positive. Obviously, I’m not a politician. But if I could put something out there that makes people think and feel and feel good about what they see and hear. Because I think people—that song has lasted for years and years and years. It was sung in a movie in the ’20s, I believe. The late ’20s or early ’30s and that melody lingers on. I’ve always liked it. I’ve played it before. But that lyric is fabulous. And the combination and trying to put something visual together—I think people, for the most part, they don’t listen with their ears or their eyes. They listen with their heart and when you hear a song that touches you—it’s moving you. And you can’t analyze what you like about it. You might say, “Well, I like the melody.” “Okay, so what. Now what about that melody do you like?” “I don’t know! I like the way the chords feel when the melody hits.” You know, you can’t get to it. You can’t get to analyze jazz. You can’t analyze a Jackson Pollock painting. You stand in front of it and you try to analyze it and you’re lost, man. And you’ll never get it. It’s all about a feel, as I see it. And the art ork is a bit—not that you’re asking me this [laughs]—of smoke and mirrors, you know? Picasso nailed it, you know? I’ve been painting for 50 years and sculpting and I’ve had really great success doing it. But what he said was, you take an average painting and put it into a room with some great paintings and everyone will walk around thinking that average painting is wonderful. Because it’s in that room with that great painting. He says, you take that same painting and put it in a room with a bunch of dog paintings and they’ll think it’s terrible. “Why did that person paint that!” Do you know what I mean? It’s tricky!
What do you love most about music, or art, in general?
What I personally like about it is that it transports me. It takes me to a place that’s peaceful. When I’m making music, painting, or sculpting, I’m in another world. I’m not thinking about politics or anything else that’s happening. I’m certainly not oblivious to, you know, danger. But I just feel like it takes me to a place—it’s a meditative place that feels great. I would hope to think more people can access that. But a lot of people, they have the ability to do something creative but they think too hard about it. They think if it’s good or bad. I got beyond that. I just started painting and feeling like this is getting up to my own water level, what I can do, and leave it at that. If somebody else likes it—and I feel that way about music. This sounds, maybe, pretentious. But I never thought of making hit records. Believe it or not. “The Lonely Bull,” I worked that out. That was the first record that started A&M. After that, with the Tijuana Brass, I was trying to make records that made me feel good, you know? And explore this sound that I had. I knew I had an identifiable sound on the trumpet and I tried to make music that made me feel good. I felt that if it was making me feel good, maybe someone else might like it. But I never was desperate to try and make a hit record. That was the truth. The people that tried to copy my sound, that Tijuana Brass sound, which I sold um-teen-million records. They put it down verbatim. Note for note. But when they played it back, it was kind of like, to me, it was very stiff. And it didn’t have the feel—back to the feel word. And when I played it, I never looked at the music. I just kind of interpreted the music each time I played it. The nuances are very slight but that’s the way I approached the horn. I approached it like a jazz musician. If you try too hard to attract attention with what you’re doing or if you’re playing for musicians or if you’re playing for someone other than your own self—it has to be of the moment or else it doesn’t make any sense.
Amazon is now offering the AeroGarden 9-Pod Bounty Indoor Herb Garden for $229.99 shipped. Also matched as part of Best Buy’s Deals of the Day. Originally $400, like it still regularly fetches at Best Buy, this model usually sells in the $320 range and is now at a new Amazon all-time low. This Wi-Fi-enabled and Alexa-compatible indoor garden will have you growing fresh herbs and veggies all year round. Alongside the included nine seed pods (Genovese basil (x2), Thai basil, curly parsley, Italian parsley, thyme, chives, dill, and mint), it features a 3-step water indicator, a soil-free growing system, and “Smart Garden” technology that automatically turns the included 40 watt LED grow lights on and off as needed. Rated 4+ stars from over 1,000 Amazon customers. More details below.
Now, if you don’t need the Alexa compatibility or a 9-plant crop, take a look at the more affordable 6-pod options. The AeroGarden Harvest 360 comes in at $100, or $130 less than today’s lead deal, carries stellar ratings, and comes with much of the same feature set otherwise.
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