BUDZINE #2

Editors in Chief

Mia Ojapalo (Dykeburner) & Anna Viertiö

Design Lead

Anna Viertiö

Graphic Design

Matias Ylikangas, Sara Laurila

Publisher BUD & BBO Creative

Contributors & Special Thanks

Antti Angeria, Adam Tickle, Roni Rekomaa, Christopher Dare, Samuel Ashcroft, Tiina Palm, Heikki Rönkkö, Antti Sepponen, Jenni Kanerva, Joonas Jansson, Petra Vallila, Ville Verkkapuro, Rebekka Lily, Benjamin Suomela, Marko Ylitalo, Nick Tulinen, Lonely Hearts Club, Riina Tanskanen

More Thanks!

Advertisers who helped to make BUDZINE happen: Makia, ROOF, ONAR, ABL Laatat, LAB Helsinki Athletic, Budscription

All rights reserved

BUD & BBO Creative

Wanna be part of next BUDZINE?

We all love good stories that bring out fiery visionaries, interesting misfits, moving phenomena and art with a message. If you’ve got an original story idea that you’d love to be presented on the pages of BUDZINE, send us a message to bud@hellobud.fi and let’s find a way!

BUDZINE wouldn’t exist without our growing fam of advertisers and creatives – from writers to photographers, illustrators and artists. Our biggest thank you’s to ya’ll and let us know, if you want to be part of BUDZINE 3

welcome to the world of bud!

Dose of colorful curiosity in your hands – now that’s exciting! BUDZINE 2 is filled with people who’ve created something unique from a mere idea, be it new kinda business, design, ad agency, lifestyle, book, corporate poetry, club concept, or a lil’ porn store with a story to tell.

To create a life of your own making, you need to have a dose of punk rock attitude. Legendary rock icon Patti Smith said in her memoir Just Kids (2010): “To me, punk rock is the freedom to create, freedom to be successful, freedom to not be successful, freedom to be who you are. It’s freedom.”

This free spirit attitude is very much visible on the pages of BUDZINE, too. We’ve gathered an inspiring bunch of doers and thinkers; bold and visionary people who dream the world better, and then go & do it. This magazine is oneof-a-kind love story about the beauty of creativity and the colorful and passionate people of Punavuori and beyond.

We hope it sets something original aflame in you, too. Enjoy!

Independent & nonprofit for the glory of makers & doers of Punavuori and Universe.

six hour stroll:

Iso Roobertinkatu, Punavuori’s iconic party street, buzzes life. It’s time to throw our writer-photographer duo to the flowing river of cementcovered street life, with no plan and no pre-organised meetups. Now let’s see what’s up with people of Iso Roba.

TEXT DYKEBURNER PHOTOGRAPHY ANTTI ANGERIA

14:00 Black Door

It’s a greyish autumn afternoon on a very basic Wednesday. We start our stroll by walking straight to Black Door, a British style bar that serves “bad humor and excellent beers”. We have a chat ‘n’ shoot with Kusti, Black Door’s bar manager.

“It’s a good day; we have our own trusted clientele in the house and good vibes. There’s not really a one specific group of people coming around though – all sorts of people are warmly welcome. Beer trends? Well IPA boom is still alive, lagers & sours sell great, too. Last words? Welcome to Robacabana to party!”

14:30

Sinne

Galleria Sinne is a free-entry gallery space for modern art. We step in and find curator Markus Åström in his office. We talk about Sinne and enjoy a lil’ swing in the art hammock.

“AtSinne, we wish to stir things up in people. Our program scale is quite large – from young artists to established ones, with a Nordic scope. A weird fact? Well, there was this cat incident; someone’s cat was lost and after a lot of searching it was spotted here one night. Police got involved and all sorts of calls were made here and there – I was in US traveling and not understanding a thing...  Back to art – in general, I’m inspired by art that I don’t quite understand. So, a sense of mystery fascinates me and tends to draw me in. Last words? Come around, it’s free to step in and enjoy art!”

15:00

King’s Sex

At the back room of legendary King’s Sex, porn emperor Tom Sjöberg sits all-comfy in his armchair, listening to politics news in TV. Our visit turns out to be a longer stop. After the chat, our photographer Antti buys a legit King’s Sex t-shirt.

Read the full interview on page 34.

“I’m the last calcified memory of the old Rööperi, which had charm but also violence, crimes, guns, all sorts of things…”

16:00 Lalli Savolainen

We wander down full 2 meters and find Lalli Savolainen, a multi-talented creator of cloths, interior pieces, hair, and style. We shoot a quick portrait and hear about his latest goings.

“My fall is feeling quite amazing, I’m just getting started with a new knit manufacturer in Köyliö. As a place, Roba is exciting – just like Punavuori in general. The area is full of small little spots, like ours where you can get everything from hair to make-up to styling, coffee, and shoes. All sorts of people visit us. A weird fact? I found this place through a psychic, it’s a longer story but this is where we ended up.”

16:15

Jackie’s

Time for a second beer. We head to Jackie’s and buy some from Mikko Lehtovaara. Jackie’s used to be the iconic We got beef, so it’s a good place to let memories run wild, refresh our creative duo and hear about the current news of Jackie’s.

“I’ve been working in this same address for 22 years. Roba used to be livelier and somewhat more rugged party street – those were the times of We got Beef, DTM, Playground, Rosegarden, and Lost & Found. Now it has

gotten cleaner and there’re more families living in the area, too. I enjoy it here; this is a good place to be – or maybe I’m just institutionalized. Jackie’s has been here for 5 years, and it hasn’t been completely easy with huge street renovations, Covid-times and so on. Now things seem to be normalizing. One memory about We got Beef? There’s a lot I can’t say, but in the closing party we were both full and also had about 800 people outside partying – that night turned out to be a full-on festival.”

17:00

Next up, we spot an office place with founder and producer Outi Järvinen from Art Management inside. She serves us coffee and marshmallows and we talk about dancers and art making.

“We offer management services for 50 freelancing and free artists, consisting mostly of performers, choreographers and dancers. In short, this is the workplace of my dreams. In Finnish dance scene, I’m inspired by different artists’ personal aspirations and aesthetics – they all have their own creative paths and ways of expressing. For young artists, my advice is to get help (not to come here, because we’re full) – to be open for collaborations, networking and help in general. “I’m not interested in competing, I hope we all make it”, is a great saying that summarizes my way of thinking.”

18:00

Arts Management Fafa’s

We tour the street and visit several restaurants along Pikku Roba, but they’re too busy to be interviewed as they’re getting ready to their evenings serve. Instead, we have a tiniest chat with the friendly guys from falafel fav’ Fafa’s, then raincheck to BUD in Uudenmaankatu for a bit of rest.

is a great area, we have a lot of happy customers and they keep on enjoying Fafa’s food.”

“Punavuori

“I’m not interested in competing, I hope we all make it.”

19:00

Buona is a deli selling Italian treats, and we’ve been here in Roba for a year now. We get our products from small quality producers. Fresh cheeses are

super popular, like burrata, mozzarella di bufala and one of the newer products, redwine soaked blue cheese, which is amazing. Our original protein rich pasta is really nice, and also green olives, which you can eat without getting your face all puffed from the excess salt... Not forgetting meats and sausages, like our spicy N’duja. Welcome to enjoy all things delicious!”

In Italian food delicacy Roba Buona, Alessandro Chiodo serves amazing quality foodie treats – all from pastas to cheeses and sausages.

“Roba

Roba Buona

“eat without getting your face all puffed from the excess salt...”

19:30 Chaos

It’s been a long day & we’re getting hungry. Luckily, our last stop is restaurant Chaos, where we get to sit down for a chat with the head chef Jenni Tuominen. Jenni lets us taste Chaos’s salmon dish, and its chili-ed sweetness goes down like the sweetest nectar from heavens.

“Ijust had a one day off – so today is a busy day. Our name, Chaos, comes from not having a clear focus in the menu, instead it has a lot of great tastes from all over the world. Food is just too good, and it has found its way into the hearts of people: we have a lot of returning customers that love the place. Many are surprised about our spacious downstairs, which is a former club venue (Rosegarden & Playground) completely renovated into restaurant. In general, I’d wish Finns to have a more active and relaxed culture of eating out – you don’t always have to eat the whole menu but just have a few portions of something small, a glass of wine and enjoy your time!” ■

HI FROM OUR TEAM OF STROLLERS!

“It’d been one hustle-of-a-week, and since there’s was no plan, we ended cruising up and down Iso-Roba, chatting up all-new people and just soaking in Roba’s autumn-ish atmosphere. We met creatives, artists, entrepreneurs, legends, normcore folks, chefs... Friendly, casual moments lined up with chance-meetings. A few beers along the way made this a softly wonderful and slowly lingering stroll. Now go & experience Roba for yourself!”

DYKEBURNER & ANTTI ANGERIA

Kozeen Shiwan— RenaissanceMan

Chef, creative, designer and master of all things visual. Kozeen Shiwan is an Iraq-born chef rockstar who calls his work experience art – immersive and hedonistic experiences that delight all senses. Let’s have a chat with Kozeen.

Hello there! Now tell us: who are you & how have you been?

I’m Kozeen Shiwan. And I’m feeling great, life is fantastic right now. I’m a chef, but for years I’ve been growing out of that narrow box. So, I’d say these days I’m an entrepreneur, restauranter, creative, designer, producer, among others. I also photograph and do all kinds of visual things.

What inspires u?

Fashion. Rick Owens, a US-born designer who lives and works in Italy. I’m also inspired by all kinds of everyday things. I’d say inspiration is more of a mindset, a creative way of connecting with life.

If you were a flower, what flower would you be – and why?

Definitively signet marigold (kääpiösamettikukka) because their fragrance is so stunning. And you can also eat it. You

can use the stem for making mayo, ice cream and oils, for example.

What’s your story in combining art and food?

Basically, I’ve always wanted to do everything I do full on. Give my all to it and be among the best in the field. In my first day in chef school, I already realized I have an eye for visuality. Combining food with elements of fashion, design and visuality creates a whole another level of experience. That’s my vision, and I want to bring it to the world to enjoy. In the deepest level, it’s all about self-expression.

Immersiveness seems to be a driver for you in your creations?

Yea, a huge one. Basically,“food art” always sounded wrong to me, and now I’ve finally found a term for it: it’s experience art. So, I’m creating unforgettable experiences for people –as crazy, hedonistic, and joyful as possible.

TEXT DYKEBURNER PHOTOGRAPHY RONI REKOMAA

“I’ve always wanted to do everything I do full on. Give my all to it and be among the best in the field.”

Tell us about King’s Potato – your most famous signature dish?

King’s Potato is a strong one, and just has it all – I knew it right away after creating it. Another one would be my turmeric sorbet, which is served in this black bowl I’ve designed myself. In general, I love the concept of having signature dishes, because they create “safety spots” in longer menus. For example, a 16-dish menu could have four signature dishes. This leaves a lot of space for experimentation with the rest of the menu.

Do you have plans for next year? Something you wanna share?

Oh yes. Next year’s gonna be my year, a huge one. I have TV stuff booked and all kinds of exciting things coming up.

Cool, we’re looking forward to that! Let’s end up by talking a few more words about em´ flowers.

I absolutely love flowers, and I actually use them more in my food experiences than any other chef in Finland. For example, I once made this huge flower/forest installation, an ever-green arc combining tree branches to flowers to create a dinner with complete visual experience. Flowers are just so amazing, with their micro season, tenderness, and beauty. I love them.

You’ve already worked with BUD, how did it go?

It was absolutely stunning, and just a start. The first time we worked together, and I was able to see what BUD had created, I was like this is mad, so fantastic – colorful, slightly psychedelic, and so vibrant at the same time. I’m happy to work with BUD, it has all just cliqued so well.

Love to work with you, too. Thanks so much Kozeen! ■

“I love the concept of having signature dishes, because they create ‘safety spots.’ “

Life is a rocky road with its ups and downs. Our goal is to minimise the problem of getting dressed appropriately, so you’ll have time to worry about the bigger picture.

Makia was born in the harbour of Helsinki to stand the test of time and to accompany you for years to come - Through the Rough Seas.

Heikki Rönkkö (b. 1983) is a comic book artist working and living in Helsinki, Finland.

COOK IT BOLD —it’s only food

Dark fall/winter evening, and a craving for something good? We got u. Here’s a bunch of yummy – and mind you, bold recipes – from chef Christopher Dare. Let’s get cooking.

TEXT CHRISTOPHER DARE PHOTOGRAPHY SAMUEL ASHCROFT

Orange, Seabuckthorn & Tumeric shots

—

4 * juice & zest from oranges

10 seabuckthorn berries (fresh or frozen)

1 teaspoon of fresh tumeric root

pinch of sea salt

1 teaspoon of honey

Add it all to a stand blender, then blend until smooth as silk on a silky Sunday.

If you’ve got time to chill it, best enjoyed cold – otherwise just drink it up.

Great little booster for the immune & digestive system. Can also work well as a palette cleanser or a post meal digestive shot.

Salmon, Liquorice & Lingonberries

per portion; 200g salmon fillet · 30g lingonberry · 50ml påmåckan · 1/2 teaspoon of activated charcoal · 1/4 teaspoon of liquorice powder · chilli flakes (to taste) · salt

Add 3% salt water to the lingonberries and leave them in a sealed box at room temperature for a few nights to lightly ferment. If you don’t have time, you can cook them with a touch of honey for 7-10 minutes on a low heat.

Heat the påmackån (which is a vegan cream cheese substitute) with the activated charcoal and liquorice.

Season with salt, cook it on a low heat for 20 minutes, check for seasoning and if needed, darken the colour more by adding more charcoal. It does not affect the flavor much. A lil’ background: activated charcoal is thought to be good for the digestive system, but can leave you with a black tongue.

Season the salmon with sea salt and cover with a bit of olive oil. Cook it at 200 degrees for 7 minutes and then let it rest for a few minutes after.

Serve the sauce with the salmon, lingonberries on top and a sprinkle of chili flakes to taste.

A dinner with strangers

This dish was the first dish I’ve served at an event without tasting it beforehand, at an evening called “a dinner with strangers”. The dish was just supposed to spark conversation… but turned out to be the fav’ dish of the evening.

Fennel, Apple & Cashew

—

1 bulb of fennel

200g cashew nuts

half a pink lady apple (or some other that’s crispy-fresh-funky)

70g butter

sea salt

1 teaspoon of nutritional yeast

1 garlic clove

Soak the cashew nuts overnight in water, then add the nuts to a high power stand blender, covering the nuts with 1 cm of the soaking liquid.

Blend until super smooth, add salt to taste and add the nutritional yeast & the garlic.

Cut the fennel in half from the top to bottom and pick the fennel tops to keep fresh for garnish later, add the fennel to a smallish container (the container needs to be small to keep it semicovered in butter!).

Add the butter to the dish and season with salt.

Cook it at 150 degrees for around 100 minutes, (this helps in breaking down the fiber of the vegetable).

Serve the cashew puree at the bottom of the plate with the fennel on top and dress with the butter from roasting pan.

Finely chop the apple, add it to the top of the dish and garnish with the fennel tops (the little herby bits).

Pear & Blackcurrant

—

a ripe pear · 4 blackcurrant leaves (can use pine needles or juniper to replace also) · 1l water

600g sugar · sea salt · 50g blackcurrants · 25g redcurrants · whatever other currants you want :-) 100ml mascarpone · half a vanilla pod · 10g icing sugar

Make a syrup with sugar, blackcurrant leaves and a pinch of salt, peel the pear and half it from top to bottom.

Heat the water to a rolling boil, add the pear to the syrup, and cook it for 35 minutes.

Mix the mascarpone with the icing sugar, the seeds from the vanilla pod (substitute for vanilla sugar or essence if needed), puree half the blackcurrants into the mix, add a pinch of salt to season.

Cool down the pear mixture for a few hours, serve the mascarpone on the base of the plate, half a pear on top, finely slice the blackcurrant leaves, garnish with fresh berries and fairy dust if you have any. ■

Suomen vetovoimaisinta

kiinteistönvälitystä: roof.fi

Field Notes from Copenhagen

Copenhagen is a life-size city with best of Berlin and Stockholm serving inspiration, urban culture, art and design, and above all an atmosphere that can’t be found anywhere else. It's more relaxed than other cities and more human in Acharacter and scale. Before you know you’ll be cycling among locals around the city. TEXT

Lively Nørrebro

Nørrebro lives up to its vibrant reputation as Copenhagen’s multicultural neighborhood. It’s beyond beautiful how different cultures, restaurants and ethnic grocery shops merge seamlessly, not to mention people living in the area. Here you can find anything – I mean anything – from crazy neon-dyed wigs to best oysters in town.

First of all, like locals, you need to have a class of good wine. Natural wine is a huge thing among Copenhageners and in a way, it kind of suits with their easy-going, down-to-earth attitude; with natural wine things are pretty easy, no reeling off facts about grapes or the various vintages, but more about enjoying the taste and drinking relaxed.

Jump off the bike on a small cozy street teeming with locals eating and drinking outdoors and you’ll find a restaurant called Pompette, a trailblazer in bringing natural wine to the people with very decent price and easy-to-choose menu. Whatever your mood is choose red, white, orange, rose or bubbles. Usually people will end up to taste them all while chatting with the people sitting next table. Atmosphere couldn’t be more laid-back thanks to friendly staff and simple environment, which gives spotlight to wines. And as the day goes on and the bubbles make you giggle, you know you’ve experienced Pompette – which means tipsy by the way.

The smell of freshly roasted coffee coming from around the corner is worth remembering – and worth queuing first thing in the morning. Like locals, you should know, that Andersen & Maillard coffee roastery and bakery makes your day ti gange bedre.

While in the neighbourhood, don’t forget to dive in to nicely priced fashion world. You know the feeling when the musthave designer piece from previous season catches your eye. Elmegade, Egegade and Birkegade form a triangle which offers secondhand surprises and designer samples. Other vintage treasures can be found in Studiestræde, near to Copenhagen University. And don’t forget Ganni Postmodern in Christianshavn where you can shop past collections, alongside samples and exclusive runway pieces with very decent price.

Sophisticated Frederiksberg

On a way to Vesterbro treat yourself with Frederiksberg’s hidden gem, Bistro Anarki. They say Copenhageners are friendly and funny, well here you can find a staff which is beyond that with interesting food and wine recommendations. By the way Anarki just made it to the Star Wine List of The Year in Denmark.

“As the day goes on and the bubbles make you giggle, you know you’ve experienced Pompette –which means tipsy."

Authentic Vesterbro

No Vesterbro without Kødbyen, right? This sprawling complex was once Copenhagen’s meatpacking district. Today it’s a playground for the urban culture with still a couple of butchers on-site, but most of the buildings have been turned into restaurants, clubs and galleries. Outdoor parties and a vibrant nightlife guaranteed.

For the beer go to WarPigs. There are more than 20 beers on tap, most of them home brewed. For the food try the classic one, Kødbyens Fiskebar – but remember to make a reservation or prepare to wait a bit. As the name says restaurant is all about fresh fish and seafood without forgetting good wines. The atmosphere is informal and the interior is quite rough, but in that good Danish way. Just like the attitude of the locals; focusing on the essentials – in this case for the good food and company – what else do you need? Except bike, because this is Copenhagen. ■

COPENHAGEN FAVS’

Pompette Møllegade 3

Andersen & Maillard Nørrebrogade 62

Second hands: Elmegade, Egegade and Birkegade Studiestræde

Ganni Postmodern Overgaden Oven Vandet 40

Bistro Anarki Vodroffsvej 47

WaPigs Flæsketorvet 25-37

Fiskebar Flæsketorvet 100

“Just like the attitude of the locals; focus on the essentials – in this case for the good food and company – what else do you need?”

Petra Vallila is a corporate poet. Her debut book Ehkä was published in 2022 by Poesia and nominated among the best debuts by Helsingin Sanomat.

Audacious and understood instinctively by the brave, ONAR is for those who decide on uncensored expression and for those who know that life’s too short.

"I’ve been taking care of sex hungry Finns for 60 years – I could be rewarded for that someday. Won’t happen, but you gotta have a sense of humor."

last calcified memory of the old Rööperi

PORN EMPEROR

Dildos, plastic vaginas, porn magazines, films, old headlines. Tom Sjöberg, 70+, sits in the backroom of King’s Sex, a legendary sex shop located in the heart of Punavuori. Ex-gangster Sjöberg has stayed in the porn business for more than five decades. He’s seen what most haven’t – including the old Rööperi.

Hello Tom, how are you?

Haha, I’m good! I’m the last calcified memory of the old Rööperi, which had charm but also violence, crimes, guns, all sorts of things. Now we have Punavuori – a nice, calm area for rich people.

We’d love to hear about those old, crimey days.

Rööperi used to have so many movie theaters, and bars… Prostitutes were all over the place, and women could only get into bars with men. Life was busy: dancing, home parties, cabarets, and crowds, like in old gangster movies from Chicago.

When did all that change?

Around 1969, when Rööperi’s old wooden houses were taken down and poor people vanished. My first porn shop in Albertinkatu used to have jazz bar Mäyränkolo upstairs, with Laila Kinnunen, Carola, Lasse Mårtenson and many others performing. In those times, the police were pretty involved, making raids and so on.

How did you get into porn business in the first place?

I loved a Swedish woman, who said it’s either drug business or her. Love won, and I chose porn instead of drugs. It wasn’t the longest marriage, though. I was still wild, interested in other women and so on.

Women have been some sort of a driver in your life?

At times, too much of a driver. I’ve lost a lot of money, houses, apartments and so on. But it’s been wonderful, and I don’t regret a thing. If I could do it all over again, I think I’d do the same, it’s been exciting, and I’ve gotten it easy in the end. And I’ve also made a lot of money. I’ve been to a jail only once, and that was an arbitrary decision.

We’re all ears.

I got two years’ sentence for smuggling, although I tried to do my stuff legally. My lawyer got so angry about the decision that he marched to the judge and said it was the biggest judicial murder in his 38-year career, and that he’ll stop his job right at the spot and moves out of the country. Which he did, he moved to Spain. And I went to jail.

How did jail years treat you?

I was placed to Katajanokka and worked as a scorekeeper. I had money, so I gave it to the guards, and they got us nice steaks from Stockmann’s Delicacy. It was quite pleasant in the end.

TEXT DYKEBURNER PHOTOGRAPHY ANTTI ANGERIA

Cool. Now let’s jump to King’s Kakadu, your legendary sex cabaret bar.

King’s Kakadu’s years were crazy times. Brian Adams, Toto, Village People and Nancy Sinatra came over… Also Vladimir Zirinovski, known as Finnslayer. That made big headlines. Yea, news reporter Jorma Kalliokoski told us Ziri is coming to Finland, and that we should take him to Kakadu. We took a long white limousine and went to the airport. Ziri told us he can’t come to the limo, as he has “these jealous people with him”, but evening would be different. We said we’ll pick him up – he stayed in Hotel Helka – which we did. That visit made it to the worldwide news. We had 32 newspaper reporters, 3 radios and TV in the house that night.

That’s new?

Yep. Decades ago, men came in, saying they need something for their “friend in a hospital”. Bit by bit, men started openly buying things for themselves. After that, women started coming in and buying toys for their “friend in a hospital”. Now everyone’s completely open.

Your thoughts on internet porn?

I don’t really watch it, I’ve seen enough. For a time, we were making porn in Sweden with Heikki Mattinen. I hustled girls to the magazines and was also involved with Hustler coming to Finland, because I knew Larry Flynt from my American years. In the first issue, I was in the centerfold lying naked. Tiina Jylhä was the cover girl.

Your businesses have had a lot of “fleshy” stuff in them. On top of porn, you’ve also organized over 40 boxing events and managed your own King’s Talli with e.g. Tony Halme in it.

Yea, that stuff sells. I’ve been taking care of sex hungry Finns for 60 years – I could be rewarded for that someday. Won’t happen, but you gotta have a sense of humor. Rock’n’roll is also big for me. We just released a new LP. In Estonia, they gave it 9/10, it’s quite good. We first pressed 300 copies and they were sold in a flash. More is coming.

Your future plans?

Big stuff. Why did King’s Kakadu stop?

Taxes. Taxes killed us, and everyone else, except one place, which was Alcatraz. Police blamed me for tax fraud but didn’t find any evidence even after years of research. They got Kakadu down, though. Anyways, I wouldn’t do that business anymore, it was tough times, in the morning we fucked, then lots of work, then more fucking later on in the night.

How’s your life now?

Well this is it, here I am. Reporters and everyday people come over. People chat me up, this is some sort of a museum. These days, most of the customers are actually women, and they’re openly buying sex toys. That makes me happy.

I’ll get out of this country, it’s so stupid here with politics and all. My little girl was born 2006, so in 3 years when she’ll turn 18, I’ll leave the country. She just popped in to get money before you came in, that’s what it is to be a daddy.

All good in the kingdom then. Thanks Sjöba, stay iconic!

Ps. Before we leave, Sjöba sells our photographer Antti a King’s Sex T-shirt. ■

King’s Kakadu’s years were crazy times. Brian Adams, Toto, Village People and Nancy Sinatra came over… Also Vladimir Zirinovski, known as Finnslayer. That made big headlines."

DYKEBURNER: Creatrix of Heaven on Earth. Copy & Concept at BBO Creative.

PHOTO & CUSTOM WEAR TIINA PALM

IT’s a LONDON thing

– THE ART & DESIGN OF BOILER ROOM TV

Boiler Room took club experience online with a web cam – and the rest is history. Adam Tickle, Creative Director (BBO Creative), was there right in the beginning. Here’s his memoir and photo collection of the early days.

Originallyfrom Manchester in the North of England, I had grown up around punk rock and DIY culture from late 90’s to early 2000’s. Never having the desire to perform in a band or get on stage, my route to this scene I loved was through design. I started my career making CD sleeves, t-shirts and punk rock flyers. Little did I know that this would later translate into branding two of the most iconic and influential music platforms to come out of London in the past 15 years.

After graduating in 2007 I found myself working in the advertising industry in London’s East End. Outside of my day job I was mixing with some of the city’s most exciting young, creative entrepreneurs through the medium of warehouse parties and club nights. Fast forward 3 years, and I am sitting in a small smokey room in what felt like an illegal Hackney squat surrounded by subwoofers, Jamaican rum, two turntables, a crappy web camera and some of the most exciting electronic musical talent of the time (Jamie XX, Theo Parrish, Dean Blunt, Hudson Mohawke, Ben UFO, Mount Kimbie, Four Tet, Sampha, Floating Points, James Blake and many more). No signage on the door, no security and no license, this was Boiler Room – and for the few peoplein the room, it was the epicenter of the underground London music scene. What made these early sessions different to the club nights we were used to, was the presence of a web camera; the experience of the event not being confined to the 10-20 people in this room but being broadcasted to the world.

Anyone with the URL could be a spectator and essentially part of the magic. Although no one knew it at the time, this was the start of a new way to consume music, a new way to party.

So where do I come into this story?

After a few sessions I was approached by the founder Blaise Bellville and main Host/MC Thristian Richards with a request to help them brand and make sense of what was quickly becoming a phenomenon in the world of digital music culture. From what I remember there was no brief and certainly no budget, but true to my routes, I wanted to be part of this scene. We met over lunch and I presented only one logo and it’s the same logo you see today, which has stayed unchanged for 12 years.

To some it’s just Universe 93 Extra Black Extended (typeface) placed inside a slightly too thin circle. But for those willing to dig a little deeper the graphical connotations of a Technics slipmat, the equipment of choice for professional DJs, and a font that takes heavy influence from the legendary Pure Garage CDs start to become clear. These references at the time all contributed to the birth of London’s Pirate radio scene 10 years earlier. This was my homage to that era, to define a new era.... It’s a London thing.■

TEXT & PHOTOS ADAM TICKLE

RAGS

DEAN BLUNT EQUIPMENT

FEMIL

JAMIE XX TURNTABLE

HUDSON MOWHAWKE

FLOATING POINTS

JAMES BLAKE

SAMPHA

THEO PARRISH

FOUNDER & HOST THRISTIAN RICHARDS

THE GASLAMP KILLER

TIC YOUNG TURKS

BUD UP, tero kuitunen?

Contemporary art and yummy design oozing delicious colors and imaginative joyfulness. Designer Tero Kuitunen’s world is full of inspiring, creative flavors – how does wall sausages and ceramic smileys sound to you?

Hello Tero! How are you and what gets you inspired?

Hello, I’m good! As of late, I’ve been very inspired about New York City and its iconic logos, water tanks, hot dogs and more. Before my show here in BUD, I just spent 6 weeks in an artist residency in New York. These works got their inspirations from there.

If you were a flower, what flower would you be – and why?

I really love tulips, so I would be an orange Parrot tulip. I'm a spring child, so I really love the tulip season! Also, the history of tulip mania in the Dutch Golden Age is very interesting.

Your work really moves and touches people – we saw everyone smiling when enjoying of your art pieces. How does your creative process unfold?

In general, I love to use bold colors, unexpected forms, and humor. I’m quite spontaneous and usually just start experimenting. I rarely calculate anything too much beforehand, like with these wall sausages. Also, when you make ceramic work, you have to leave space for coincidences –all the work gets glazed and then fired, so there’s a lot that happens during the process that you can’t quite control. That’s exciting.

Are there any artists that you look especially up to?

I’m not a fan-kind-of-a-person by nature, but of course there are many doers and phenomena that inspire me.

Pop culture is a big one and in that scene Andy Warhol, for sure. Salvador Dali is another interesting character: my partner is from Spain, from Dali’s hoods, and I love the sense of surrealism.

What else do you do with your life?

Haha, like do I have a life outside of being an artist? Yes, I love cooking, my family had a bakery and a donut factory. I’ve made an exhibition called Ceramic Deli – there’s a lot of similarities in baking and making ceramic work.

What’s on your bucketlist?

I wanna go to Koko Suomi leipoo -program (British version is Bake off!) one day.

What would you say to young Tero?

Oh Jesus. Haha, not that. I’d tell him to trust the process and your doings – and not think or worry too much about the future. You’ll get to have great adventures and meet amazing people.

How about to creatives in general?

That things take time and there needs to be a certain passion to keep things alive in a longer time span. And to collaborate and be open for help and support. It’s more about supporting people than competing with them.

Cool. Thanks so much Tero! ■

Tero Kuitunen (1986) is a designer inspired by the interface of design and art, the unprejudiced apposition of things and the exploration about the meaning of touch, humor and surprising situations. He’s best known of his colorful ceramic products and fringe mirrors. Alongside product design, Tero is known for concept and space planning as well as projects of contemporary art and design. www.terokuitunen.com

TEXT DYKEBURNER PHOTOGRAPHY ANTTI ANGERIA

“What color are tears?” is Ville Verkkapuro’s spin off short story based on Pete, his acclaimed debut document novel published in autumn 2022.

What color are tears?

Mine were blue when I was staring at the screen of my MacBook in a dark room, with a blank sheet of Microsoft Word in front of me. I wanted to find out what happened to my father, 13 years ago, when he was found blue in his friends garage, overdosed on booze and pills. I was afraid of turning into him.

I didn’t know where to start, because he was an enigma. I tried to Google him, but found absolutely nothing. So I Googled Kurt Cobain, got 22 million hits. I returned to my childhood hero, Kurt Cobain, because he was where I always projected my father. Cobain had blue eyes, just like my father, just like I did. He was all the things I wanted my father to be. “May women rule the world”, he wrote in his diary and I cheered.

I watched Cobain wear a floral dress on stage, talk about the rights of women. I understood why he was so fond of flowers, especially lilies; they represented a divine femininity to him. He made a song against rape, made plans in his diary about the music video for the song with orchids and lilies, “ya know, vaginal flowers”, he wrote.

I learned a lot about Cobain and nothing about my father. I had to pack my bag and go on a trip to my hillbilly hometown, to meet my

fathers friends and my family in person. I found out my father wasn’t a feminist. He was kind, but dumb.

I wandered to the graveyard with Cobain singing Dumb, from the MTV Unplugged show in New York. Cobain wanted to decorate the stage that night with flowers and candles.

Like a funeral? they asked him. Exactly like a funeral, he said.

I laid a red rose on my fathers grave and couldn’t cry.

What color are tears?

They are transparent, impossible to grasp, impossible to determine. They reflect everything that surrounds them and shines the light through them.

I found a poem my father had written to his second wife. It said that she represents “all the flowers” to him. I liked how it sounded, but it meant nothing to me, it was just semantics, an empty promise. Their marriage was violent, poor and sad – and they got divorced. Just to be clear; it was my father who got hit.

TEXT & ILLUSTRATIONS VILLE VERKKAPURO PHOTOGRAPHY ANTTI ANGERIA

I continued my journey to meet my mother. We got drunk and cried together.

Blondie’s Heart of Glass played in the background when I found out I had my mothers eyes, not my fathers, not Cobains.

I didn’t find my father, but I found my mother. She showed me her most valued flowers; a bouquet I sent her on Mother’s Day, dried up on the shelf.

Cobain didn’t learn about women’s issues himself; it was taught to him by Tobi Vail and Kathleen Hanna from Bikini Kill. That’s why he wore the floral dress. He learned about the divine femininity and the floral vulva from his favorite author Camille Paglia, introduced to him by Courtney Love.

I went to a thrift store, searched the dresses and found one with floral patterns. I put it on and it fit perfectly. I looked at myself and tears rose to my eyes.

My tears had multiple colors; they reflected the flowers from the dress.

Kukkia Kurt Cobainin haudalle

Olen viettänyt viime vuodet Kurt Cobainin lumoissa.

Etsin hänestä nuorena kuollutta isääni, jota en koskaan tuntenut. Halusin nähdä Cobainissa enemmän kuin sielunveljeyttä, halusin itselleni miehen mallin, jota en koskaan saanut.

May women rule the world, Cobain kirjoitti ja nyökyttelin tyytyväisenä.

Cobain oli protofeministi, joka puolsi naisten oikeuksia aikana, jolloin ketjuliikkeistä ei vielä saanut Feministpaitoja. Hän rakasti kukkia. Erityisesti liljoja. Hän piti kukka-asetelmista, teki niitä levynkansien sisäsivuille, koristeli lavan niillä. Pukeutui kukkamekkoon. Kukkamekko oli seurausta Bikini Kill -yhtyeen Tobi Vailin ja Kathleen Hannan valistusta naisten oikeuksista ja sukupuolten välisestä tasa-arvosta. Cobain oli korvat höröllä. Hanna kirjoitti Cobainin seinään “Kurt smells like teen spirit”, Cobain inspiroitui.

Vail, Cobainin entinen tyttöystävä, esiintyi loppukesästä Flow Festivaleilla Bikini Killin kanssa. Katsoin häntä alaviistosta ja mietin, kuinka olin edellisenä päivänä uskaltanut laittaa ensimmäistä kertaa elämässäni

kukkamekon ylleni ja nousta lavalle samoilla festivaaleilla. Luulin saaneeni vaikutteita Cobainilta, mutta ymmärsin pian Vailin olevan kaiken takana.

Hänelläkin oli kukkia mekossaan.

Sunnuntaina GoldLink soitti Smells Like Teen Spiritin samalla lavalla, napapaidassa.

Cobain rakasti Camille Paglian tekstejä, joissa käsiteltiin kukkia, liitettiin ne vulvaan ja pyhään naiseuteen. Seksuaalista väkivaltaa vastustaneen Rape Me -kappaleen musiikkivideoon hän suunnitteli tulevan paljon kukkia, orkideoja ja liljoja – “ya know, vaginal flowers”, Cobain kirjoitti päiväkirjaansa.

Kun Cobain kertoi koristeluista MTV Unplugged -keikkaa varten, hän sanoi haluavansa kukkia ja kynttilöitä.

Kuin hautajaisissa? häneltä kysyttiin.

Juuri niin, Cobain vastasi.

Hautajaiset sopivat syksyyn. Syksy on kuoleman aikaa. Kauhuelokuvien, Halloweenin, maatumisen. Kukat lakastuvat, kuivuvat ja palaavat maahan, josta tulivat.

Mutta kaikkien kukkien ei tarvitse antaa kuolla. Kerää suosikkisi, tuo ne sisälle, rakenna itsellesi niistä huntu. Hymyile läpi kuoleman kuin Florence Pugh Midsommarkauhuelokuvassa.

Cobainin suosikkikukka lilja kuvasti viktoriaanisessa ajassa kuolemaa, mutta kuolemaa ei voi olla ilman elämää ja juuri kuolema tekee elämästä arvokasta.

Laitan kukkamekon ylleni, ostan kukkia Cobainin muistoksi ja Vailin kunniaksi.

Tukeudun pyhään naiseuteen, koristelen asuntosi vaginaalisin kukin ja täytän äänimaiseman Nirvanalla. Piilotan falliset elementit.

En tukeudu isääni. Paitsi jos isäni onkin kuin Cobain. Ja Cobain kuin Vail – symboli kaikille niille, jotka odottavat vielä puhkeamista kukkaan.

Meidän tulee olla vähemmän isiemme kaltaisia ja enemmän kuin äitimme.

Kierto on päättynyt ja uusi alkaa. ■

The spin off short story “Pete” by Ville Verkkapuro was published by Kosmos on the 15th of September. It’s a document novel about the mystery surrounding the death of his father, addiction, class and white trash, with an essayistic touch going from Kurt Cobain to The Simpsons. The book is available as a hardcover, e-book and an audiobook, read by the author.

Helsinki Athletic Lab was my go-to when I injured my shoulder and was scheduled for some rehab. I knew Ville and his team would have all the expertise, knowledge and equipment to help me on my way back. These people are always professional, considerate and fun to work with!

Training with Ville is holistic, varied, smart, systematic, challenging, meticulous, safe - and super fun.

CARLJOHAN ERIKSSON, PRO FOOTBALL PLAYER, DUNDEE UNITED F.C.

JP SIILI, STORYTELLER

FLORAL STYLING & WORDS REBEKKA LILY PHOTOGRAPHY BENJAMIN SUOMELA

Leo Season (July 22nd - Aug 22nd) fire sign

Main character energy roars within Leo season is an invitation to shimmy shimmy ya on to that dance floor and be loud, more ridiculous, and to stop giving a f**k (for the lack of better wording). After all, Leo is ruled by the sun, the planet that literally gives us life. Harness that star quality, it’s time to shine and follow those burning passions mercilessly.

THE OBJECTS OF RITUAL FLOWERS bright blooms, yellow, orange, round like the sun. HERBS saffron, frankincense, St john’s wort. FOODS citrus, ginger, sour and sweet fruits. MINERALS gold, ruby, citrine. Adorn altars with gold cloth.

Virgo Season (Aug 23rd - Sept 22nd) earth sign

Welcometo Virgo season: Time to get our S**T together This season brings us down to earth. Our energy is honed in practicality, routine and self improvement. This is the month for working hard and making better food choices. Lay them ground rules and get that butt into the gym. As you move through Virgo vibes this month, remember it’s a great month to lay out manifests on our inherent love of excellence in all strivings.

THE OBJECTS OF RITUAL FLOWERS lily, orchid, narcissus HERBS rosemary FOODS cabbage, wheat, hazelnut, walnut MINERALS topaz, silver, citrine.

Libra Season (Sept 23rd - Oct 22rd) air sign

The Libra season is here to help us buddy up Be the mediator, people pleaser and relationshipmaster - it’s time to get on with each other and have a nice time. Take time to reconnect with old pals now! Libra values harmony, intimacy and the aesthetics. There’s no better time to soak up life’s bountiful blessings, over accessorise like your life depends on it and charm the pants off from everyone.

THE

OBJECTS OF RITUAL FLOWERS roses, hydrangea, daffodil FOODS coriander, strawberry, fig, honey, almonds, mugwort, thyme

Scorpio Season (Oct 23rd - Nov 21st) fire sign

Oh, it’s that intense time of the year... Scorpio season is here There’s extra potency in the air…can you smell it? This season is deeply layered and powerful. Scorpio craves going deep with people but oversharing isn’t really the mood. This season is the kinkiest of them all, so get in tuned with the freakiness that lies within and get obsessed with some weird S**T.

THE OBJECTS OF RITUAL FLOWERS thistles, cactus. FOODS red chilli, foods with strong spicy taste. MINERALS bloodstone, tourmaline, jasper. Adorn alters with purple or black (dark) cloth.

Sagittarius Season (Nov 22nd - Dec 21st) fire sign

Time to go get it: Sagittarius season is upon us This season is all about knowing what you want and being part of something bigger. It’s time for adventure and it will almost feel like anything is possible. Keep a happy-go-lucky attitude and this season will promise a higher perspective. Remember, do not be afraid to leave you comfort zone - look for places that fuel the internal fire

THE OBJECTS OF RITUAL FLOWERS daisy, peony, anthurium, flowers that feel abundant. FOODS licorice, olives, nutmeg. MINERALS emerald, marble, amethyst. Adorn alters with red or purple cloth.

Capricon Season (Dec 22nd - Jan 19th)

earth sign

Capricorn season: time to level up Put one foot in front of the other and make tangible action plans for the year ahead. It’s the season of dedication, success and knowledge. In the midst of winter, conserve your own `light’ and move at a slow and steady pace. Just like those mountain goats, sometimes you’ve gotta appreciate the climb.

THE OBJECTS OF RITUAL FLOWERS black coloured flowers, marigold, poppy, willows. FOODS parsnip, lentils, sour, bitter or sharp foods. MINERALS lead, lapis, obsidian. Adorn alter with dark cloth.

WTF, TURN ON TÖRNARI,

AKA

BUD’S MOTHERSHIP BBO CREATIVE

ON COMPANY

BUD’s mothership BBO is a 10-people-strong, Punavuoribased creative dynasty with a mission to whirl businesses into colorful, internationally alluring, edgy, and feel-good life.

Work. Money. Heat. Love. Passion. Feeling. Emotion. Culture. Authenticity. People in ’n’ out. Genuine care, passionate bursts. Fancy dinners, some drunken nights. Shower insights. One jail night. Self-development. Cruising around. Pandemia & war. And yea, a whole lotta passion to create the bestest feel-good stuff in branding, campaigns, concepts and what not.

As it turns out – our office-smooth hands-on-a-bible – it almost always is, too. We serve by delivering work in a genuinely turning-on way (money & smiles), and have our own BUD flower store, which also happens to be a creative space, gallery, and wine bar. Not forgetting our own media, which you are blessedly reading. ;)

We birth movements and don’t shy away from always on. But mostly, together with our customers, we’re living a colorful, rich, and creative life. That’s #goals for anyone. And for the record, we’re 39 and independent. That’s roots – and on an especially good day, legacy.

bbo.fi

Missing in action

“Someone dear to us once said we’re his balls. Love you too, and it’s now almost tattooed to our private parts.”

BBOian

No strangers here, come hang w/ us!

Lonely Hearts Club

A special night for daydreamers and lonely hearts in Chéri, Helsinki. Enjoy great cocktails, mocktails and desserts all night long.

Primadonna flowers & official preparty: BUD

Next club: check @lonelyheartsclubhelsinki

Come & get lost in your daydreams

Slurry Wurst

Marko Ylitalo shoots cheesy sausages to show how animals end up after human touch. @make_with_attitude

Riina Tanskanen

Tosi paikan tullen itken

2022, tussi paperille

STAY FLOWERED UP !

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