Tuesday, September 13, 2005

Kenny Cox Blue Note Recommended


Kenny Cox

Introducing the Kenny Cox Quintet

This is a really good record from the unknown and rare ish Blue Note side of life

Well worth a listen for its innovation as is his other Blue Note release Multidirection.

Sadly neither are on CD...yet although rare copies can be hunted down for not alot of wonga...enquiries to me!

Here is some more info from a site about the quintet which got named the Contempary Jazz Quintet from http://www.brickhaus.com/deepdish/snuck_in&which_way_what--compositions.htm

The CJQ (Moore/trumpet, Leon Henderson/Tenor, Kenny Cox/Piano, Ron Brooks/Bass, Danny Spencer/Drums) was a very exciting and innovative ensemble active in Detroit in the late 60's/early 70's, They were also involved in sustaining a important artist-run perfomance space in Detroit called the Strata Concert Gallery where I went to hear them every chance I could get.
The CJQ played original compostions (usually by Cox or Moore) that were much more than just tunes, but overall concepts of how an entire ensemble would improvise. This had an expressive as well as formal impact upon the music because the demands of this approach necessitated raising the degree and intensity of group concentration beyond average, habitual common denominators. They were generating music from deeper levels of what's possible in this music. The rhythm section's role and development of the music was as important and as out front as that of the winds. The thinking and impact in this sense was more interactive and more truly orchestral.
The existing recordings don't reveal the actual breadth and energy of what I remember hearing (especially the centrality of Danny Spencer's exuberant and inventive drumming), and unfortunately for us here in posterity, you just had to have been there.
(Recently, Charles told me that MULTIDIRECTIONS was to be the group’s breakout concept album. There was a wholistic layout that allowed the compositions to be extended along the lines of Miles Ahead, Sketches of Spain, etc.. However, how the CJQ had actually wanted to present this music on MULTIDIRECTIONS didn't exactly get the most supportive response from Blue Note as it turned out, and this approach had to be deconstructed for the recording.)
Aethetically African derived musics may be perceived in terms of their close relationship with movement, either in a direct conjunction with dance or as kinetically sculptural in the sense of “dancing in your head” (to borrow Ornette Coleman's title). The CJQ, among other things, was particularly involved with opening up the potentials of what might be expressed and experienced in terms of motion.
(When I was listening to their music back then, I could feel the impact all of this, but what they were actually doing was still over my head. After some years of experimenting with getting to these kinds of sensations through my own music, I got a copy of MULTIDIRECTIONS from Danny and checked it out again.)
The special momentum of Snuck In develops from the dynamic tension among three different varieties of motion:
A 6/4 Vamp
Walking 4/4
3/4 marked by dotted half notes
Each of these states of motion, especially when placed side by side in contrast with each other, carries a distinctive sensation,
Vamps often have an effect of making time psychologically stand still, A vamp defines the size, shape and flavor of a moment, and it keeps coming back, over and over again. Time is going around in a circle. It doesn't go anywhere. Vamps can also function as Spirals in which energy builds up with each repetition, much as water accumulates behind a dam, or as a bow is drawn more taut.
Swinging 4/4 clearly goes straight ahead. In Snuck In, the 4/4 functions as the release of that stationary tension.
The impact of the episodes of 3/4 feels like the brakes coming on, of time moving almost backwards, crashing against breaking waves and such.
Put them all together in sequence at a quick tempo and you get an effect different than any of these particular grooves alone, but something that results only from their combination, Each of the states of motion collides and ripples across each other, as would our own listening dance/metronome sense also ripple across these brisk alterations in pattern, (The asymetrical groupings of 5 measures of 4/4 and 3/4 respectively makes each of these particular episodes a bit more unstable, and the slipping between meters arrives more unexpectedly.) The exact calibration and total effect of these specific alternations between contrasting rhythmic sensations, the overall rhythm of the movements between these varying states of movement, might be called Snuck In’s own particular metagroove.

WHAT A STINKER!


Stinking Bishop lives in fear of the Wallace & Gromit effect

Steven MorrisTuesday September 13, 2005

Guardian

Piglets are snuffling in the perry pear orchard, and cows grazing in the meadows down in the valley. It is hard to imagine a lovelier scene than this, in a tranquil corner of Gloucestershire yesterday.

But Charles Martell, cheesemaker and self-confessed ageing hippy, is worried. His cheese, Stinking Bishop, is about to become world famous by taking a starring role in the new Wallace & Gromit film. Mr Martell, 59, fears that fans may clamour for his product, as they did when Wensleydale cheese featured in an earlier film.

"I won't be able to cope," he said. "I don't know what's going to happen. We're a small farm, a microbusiness really, and we simply can't produce more cheese."
"I'm quite happy with what I've got at the moment. I don't need more money. I can only wear one suit at a time, or drive one car. And I certainly don't want fame."

The cheese, produced in Dymock, 15 miles north-west of Gloucester, is bathed in perry - pear cider - made from a fruit called Stinking Bishop. This produces a bacterium that flavours the cheese. Mr Martell employs two cheesemakers who produce about 100 rounds a day.
Aardman Animations approached Mr Martell this year to ask whether it could use his product in The Curse of the Were-Rabbit, which is out next month. The role of the cheese is a closely guarded secret. Mr Martell agreed, but did not realise what he was letting himself in for.

The people at the Wensleydale Creamery soon put him right. Their business was under threat, but some 10 years ago the animation's creator, Nick Park, decided the cheese would be his characters' favourite. The creamery now employs 200 people and its turnover has quadrupled. The company's spokesperson, Jennifer Middleton, said: "I may be to blame for worrying Charles, but I'm sure he'll do well, and it's good for all cheesemaking."



NOTE! Charles Martell moved to Laurel Farm, Dymock in 1972. He had a keen interest in the Gloucester breed of cattle and at that time only 68 cows remained in the entire world. Charles bought as many as he could, revived the Gloucester Cattle Society, of which he is now the patron, and set about making cheese with the milk. The making of cheese was not undertaken at first for the cheese itself but for the publicity it might bring to the cattle. The total number of female cows has now recovered to 450 and his own herd has grown to twenty-five.Stinking Bishop is said to be derived from a cheese once made by Cistercian monks in the village of Dymock. Monks have always been associated with the production of 'washed rind' cheeses. These are cheeses which are washed in a variety of liquids. They are generally full-flavoured with lively aromas. Stinking Bishop is no exception and uses perry as its wash. It has a sticky yellow-orange rind and smells of old socks. The paste is soft and creamy, the flavour is delicious and, although full and distinctive, it is not quite as pungent as the odour may imply! At certain times of year the paste becomes firmer and slightly crumbly. The cheese is similar to the famous French Epoisses which has been banned from the public transport system in Paris. In fact, at a recent cheese show in France they were amazed to discover that Stinking Bishop was made in England.The cheese takes its name from the variety of pear used to make the washing solution. Stinking Bishop pears are one of over 100 varieties which are grown on the Gloucestershire-Herefordshire border. During the cheese-making process the curds are washed in perry before being ladled into moulds. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheeses are removed from the moulds. The cheese is then washed in more perry as it matures. This process takes six to eight weeks.Charles is only able to make a limited amount of cheese using milk from his own cattle. Keeping this small operation financially viable requires him to buy an amount of Fresian milk from a neighbouring farm and, because of this, Charles pasteurises his milk.Each cheese is approximately 20cm in diameter, 4cm deep and weighs 2kg.