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q+a
Red Herring is held at the Channing Murray Foundation located at 1209 W. Oregon, Urbana
Clemeth Abercrombie is an engineering student at the University of Illinois. However, he does live sound mixing at venues such as Krannert Center for the Performing Arts and Cowboy Monkey. He’s also worked in Chicago and St. Louis with artists ranging from Herbie Hancock to Slipknot.
When you’re not doing schoolwork or sound work, what do you like to do?
If you don't count changing the sound of my parent's speakers by ripping the cones out of them as a toddler, about seven years.
Explore the sensory extravaganza that is Champaign-Urbana by finding things to do that most people wouldn’t think of—such as repelling down large parking garages. I also like to check out the local music and touring acts that come to town. A few drinks here and there never hurt anything, either.
Describe the sound work you do.
Who is your favorite local musician?
How long have you been working with sound?
I do live sound mixing. That means when you're at a club, outdoor festival or theatrical production—I'm the guy standing behind the big thing with lots of knobs. I take all the instruments of the band and vocals and mix them to create a musical landscape that is pleasurable and familiar. Why did you get interested in sound?
Music has always been the driving force in my life, and not in the “my friends listen to this, and they're cool, so it must be cool” sort of way. An amazing harmony or the perfect tone will bring me to tears faster than about anything else on earth. Combine this passion with an interest in all things scientific (read: nerd), and you have the recipe for a sound engineer. I’m also a musician. Does this somehow relate to your major in engineering?
My coursework and research are in the field of architectural acoustics. Architectural acoustics is the study of how sound travels in and reacts to different rooms and environments. Live sound mixing gives me the chance to explore acoustics in real application and atmospheres.
Although this means I’ll probably get snide looks from all the others the next time I run sound for them, I’ll go ahead and pick one:The Living Blue. What do you hope to do in the future?
I will be working as a consultant with architects aiding in the design and renovation of performance spaces around the world. However, I would like to continue doing live sound on the side because I truly enjoy it. Do you have anything to add?
Sound is an enormous part of our lives. Try to develop your ears— listen to all the things you hear walking down the street and the rhythms and melodies they create.Then take that level of definition to your music listening. You will find that the tone and texture of each sound you hear makes as much of a contribution to the song as the chords and words. Most importantly, if it’s too loud, WEAR EARPLUGS because it can all go away if you don’t.
PHOTO • DAVID SOLANA
all by myself
food review
Comfort food
In order to prepare myself for the final basketball
game last week, I did what any self-respecting fan would have done: I ate mass quantities of food. Because I loaded up on cheese, bread and ice cream the game before, I decided to skip the crap food this time and eat a real dinner. Having heard much about Red Herring’s Monday night all-you-caneat vegetarian buffet, I invited along math major Ethan Bakshy for a little food exploration. Originally, I had intended on dining with someone else that Monday but due to an unfortunate stingywallet problem, the date canceled. So, I figured I’d ask Ethan if I could move his date up a week. I was grateful that he was able to come on such short notice and was not an obnoxiously cheap, vegan grad student. Interestingly enough, Ethan loves animals—especially eating them. But he was fine with eating at a cheap vegetarian buffet.
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take a breather at this moment, Ethan courteously offered to grab me a cup of water and mango milk. When he returned, we made some small talk about the big game and our impressions of the restaurant. Like myself, Ethan appreciates a good meal and seemed to be satisfied with his. We ended the meal on a sweet note with the pumpkin cake. A delicious combination of pumpkin, cloves, raisins, cinnamon and nutmeg, the cake was moist and spicy. Generally, I associate pumpkin spices to be served in autumn with a cup of coffee, but this dessert was an ideal complement for the zesty meal we had just consumed. I felt full but content. Granted, I felt a bit worse later during the game, but at least it wasn’t due to the meal. I barely even snacked, except for a little bit afterwards when I was trying to comfort myself. Thankfully, I can relive my moment of happiness now that I have the recipes in my possession, and I can try them out myself. I look forward to checking out the other menu items offered for the remainder of the school year and perfecting my cooking technique as well. I was also pleased that I ended up dining with Ethan instead of some picky miser and that he enjoyed himself as well. Savory and nourishing, I thought the Red Herring vegetarian buffet was a feel-good meal at an inexpensive price. If you too happen to suffer from stingy-wallet syndrome, loosen it up and indulge $5 for delicious dining at the Red Herring. Are you interested in being featured in an exclusive newspaper article? Are you lonely and in search of a dinner date? Consider accompanying Carly Fisher on her next food review! Send inquiries to dinnerwithcarly@gmail.com.
Bordeaux Wine Tasting
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When I met Ethan, he was sitting alone on the curb outside the Red Herring, casually smoking a cigarette.We headed down the backstairs into the basement doorway where we had to stand for a few minutes because the line to be served was that long. I was in no real rush to get through except for my overwhelming curiosity and a little bit of hunger. The atmosphere was pretty communal and semi-hippyish with brightly colored walls decorated with art from local artists, as well as long tables to allow for social interaction amongst strangers, which was appropriate since the Red Herring is associated with the UnitarianUniversalist Campus Center.We made our way to the front where we were greeted by two Hare Krishnas serving several mouth-watering dishes. For only $5, we had unlimited access to five dishes and a delicious mango milk. The serving por-
tions were very generous, and the servers were very informative about explaining the various dishes.Also, I was delighted to learn that they were more than willing to share their recipes. But first I would need to see if it was worth it. The menu for the week included kichani, zucchini pakora, tomato chutney and chips, cream of potato soup and pumpkin cake. I started with the cream of potato soup, which had been seasoned with dill. I appreciated the light consistency of the soup and addition of fresh dill, countering the traditionally starchy feeling eating potatoes produces. I moved on to the kichani: a rice dish with lentils, fresh vegetables and spices. I was impressed by the unique flavors that were clearly an influence of home cooking.Very filling but definitely not heavy. It combined particularly well with the other items. The tomato chutney was a sweet medium for the vegetable chips it was served with, as well as the zucchini pakora. Pakora is a delicately pan-fried vegetable in a spiced chickpea batter.Though I am usually wary of fried foods, I thought the pakora’s fried flavor was not overbearing. Needing to cleanse my palate and
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