What intrigues me is that you get a good bunch of musicians together, and interesting things will happen.
Italian food is my favorite food. It's the most sophisticated eating system.
I didn't leave the band to go solo so much as to stop feeling like a production item.
As you get older, some top notes drop off and bottom notes appear, which I quite like. You listen to Leonard Cohen or Johnny Cash, and you see the advantage of the lower end.
One thing that really appeals to me is this idea of music being a living thing that has an evolution that, in a way, enables the artist to sell a process rather than a piece of product.
I think one of the things about writing in the studio is that the song hasn't matured, if you like, so quite often the vocals are early attempts. Whereas once you've taken it out on the road a bit, you learn more about a song.
I'm trying to enlarge what I do with my voice, not through technique but just through the sounds. I think we all make noises, and particularly when we get involved or emotional about something, the colors and the tones of those noises change.
I think the rhythm is like the spine of the piece. If you change that, then the body that forms around it is changed as well.
