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When I pair food and wine I start with the food. If I have a beautiful roasted bird I might choose a Cabernet or Pinot Noir or maybe a Syrah depending on the sauce and what is in my cellar.
I think artists can influence only through making music that challenges people, excites them and flips them out. Music that repeats what you know in ever-decreasing derivation, that's unchallenging and unstimulating, deadens our minds, our imagination and our ability to see beyond the hell we find ourselves in.
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