Give me produce or give me rock!
I like to think that my band doesn’t fit a lot of rock band stereotypes. While there are some “I’m in a band” boilerplates I’ve grown to accept (we will always argue about whose turn it is to buy beer, for instance), I’m particularly excited about the most recent realization of a distinctive band-habit.
Milkmachine spent Valentine’s Day weekend in the studio at American University recording five new tunes. On Sunday, after 14+ hours spent in the basement of McKinley, piles of dressing-coated Tupperware said it all: we eat a ton of salad.
How did we acquire this unquenchable yet uncoordinated taste for mixed veggies? Who knows… but if you’re into it, try out our signature salad combinations below, and stay tuned for details about our soon-to-be released five-track EP.
- Russ (accordion): shredded red cabbage, cubed cooked acorn squash, radishes, tomatoes, carrots, avocado, salmon, shrimp
- Jared (drums): kale, green-leaf lettuce, red bell pepper, avocado, blue cheese, cucumbers, cherry tomatoes, chicken
- Johnny (trumpet): baby spinach, tomatoes, jicama, corn, cucumbers, avocado, steak
- Emily (tuba): mixed spring greens, cilantro, black beans, beets, butternut squash, black sesame seeds, hard boiled egg
(A salad shout-out of gratitude to Cameron, our AU sound guy. He recommends baby spinach with dried cranberries, mandarin oranges and slivered almonds.)
