Australian indie artists Alex Lahey and Gordi have teamed up to create “Dino’s,” a mellow new track and this week’s Catch of the Week. Paying tribute to a legendary bar in Nashville of the same name, “Dino’s” captures the eccentricity of its namesake with descriptive lyrics and a catchy chorus. In this track, Alex Lahey and Gordi capture the cathartic spirit of spending time with friends and strangers in an iconic bar.
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Blending elements of R&B, Alt-Rock, and Latin, Vida Moxy’s new single “Lady True” represents their eclectic origins in Los Angeles, CA.
We reached out to the alt-pop band to talk about their origins in LA, the shaping of their sound, and their plans for the future.
You’re originally from the Pasadena area. How did your beginning in this specific region of LA affect the sound of your music?
Being a band from Pasadena, we were always constantly exposed to the big acts that were coming through and playing just down the street at the Rose Bowl. The fact that only really big artists play the Rose Bowl probably helped with our overall pop sensibility and writing format.
But because so many different types of artists played there, it helped keep it eclectic for us. Pasadena is a place that’s really rooted in a lot of arts and culture and we definitely are affected and moved by that.
In what ways has your sound changed from the beginning of the band to now?
We have a much bigger and more developed sound now.
We started as a 3-piece band and with the addition of our guitarist Reggie and utilizing the fact that Jordan (our bassist) plays bass, guitar, and some piano as well, we were able to broaden our sounds and horizons.
We also utilize vocal harmonies way more than we used to, as Jojo (our drummer) started to do some more background vocals for us.
The band’s sound takes influence from many different genres. If you could describe Moxy Vida’s genre in one word or phrase, what would it be?
The best phrase or description for Vida Moxy’s genre would be Alternative Pop or maybe Alt-Vintage Pop if you really wanted to get wordy with it.
What other local LA bands would you consider your contemporaries or influences?
There’s definitely a lot of great LA bands floating around out there. So many in fact.
In terms of influences from artists from LA, we set our sights on big ones like Eagles, The Doors, Red Hot Chili Peppers, Foster the People and honestly so many more.
The list could really go on.
Beyond limiting live shows and touring, how has COVID affected your songwriting and creative processes?
It goes without saying not getting to perform has been brutal and even recording in the studio requires a lot of caution at this time.
Initially at the very beginning of all the craziness, for Gio (our singer), the songwriting process was a little difficult because everything was just flipped upside down. But very soon after that, the ball kinda started rolling and he was able to get songs going pretty steadily.
So it’s just been a matter of work-shopping and recording the material we feel best about because we’re fortunate enough to have a good amount of material on our hands.
The power of voice memos and discord on our phones goes a long way! We’re kinda always able to keep busy and stay inspired.
What is your vision for the band in 2021?
Our vision for 2021 is to get more Vida Moxy songs out there for the world to hear.
An EP will be coming soon and we’re extremely excited for the release of our newest single “Lady True.”
Definitely more recording and visual content is on the horizon for us too. Hopefully sooner than later, performing live will be possible and that’s something we’re craving a ton.
The band is going to grow so much more this year and that’s something we all feel really happy and excited about.
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Vida Moxy’s new single reflects the diverse nature of the band’s sound. A mellow rock song that hearkens back to the FM gold and acoustic classics of LA’s past, “Lady True” is the perfect soundtrack to lounging on a warm afternoon or driving along the Pacific coast.
Check out “Lady True,” available to stream on February 17th.
Dance-punk legends Death From Above 1979 are back with “One + One,” a driving new single and this week’s Catch of the Week. The Canadian rock duo made their mark in the early ’00s dance-punk scene with 2004’s You’re a Woman, I’m A Machine, an album that elevated them to the likes of The Rapture, LCD Soundsystem, and Liars. “One + One” continues this legacy as the band updates their sound without leaving behind any of the grit and groove that they were founded on.
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Austin-based “alt-pop” duo Me Nd Adam is KX FM’s Artist of the Week!
We asked the Texan two-piece to share one of their favorite recipes and they provided us with instructions on how to make their own Honey Old Bay Smoked Nd Fried Chicken Wings.
This recipe is time and love intensive, but when we’ve got a whole weekend on our hands,
these are our go-to wings. Please make a lot and enjoy them with friends and family.
Ingredients:
Wings:
3 Dozen Wings (We prefer ‘em on the smaller size i.e. Bell & Evans Organic Chicken Wings)
2 Tbsp Black Pepper
2 Tbsp Salt
2 Tbsp Baking Powder
1 Tbsp Garlic Powder
Paper Towels
1 Large Baking Sheet
Veggies (Celery, Carrot- optional)
Bleu Cheese or Ranch
Water Pan:
2 Bay Leaves (optional)
Whole Black Peppercorns (optional)
1/2 Lemon (optional)
12OZ Light beer (optional)
4 Garlic cloves (optional)
Sauce:
4 Tbsp Butter
¼ Cup Frank’s Red Hot
2 Tbsp Honey
2 Tbsp Sriracha
2 Tbsp Old Bay
Equipment for Smoking:
Grill (We use a standard Weber)
Oak Wood Chips
Charcoal Trays (For indirect heat – Optional)
Small metal bowl
Charcoal (We prefer lump oak)
Equipment for Frying:
Large Pot (For frying)
1 Gallon of peanut oil
Food Thermometer
Step 1: Dry brine the Wings.
Thoroughly dry the wings with paper towels and place on a baking sheet.
Mix salt, pepper, baking powder, and garlic powder and evenly coat the wings.
Place uncovered in the fridge for 24 hours.
Step 2: Prepare your grill for smoking.
Soak Oak wood chips in water for 30 minutes.
Light charcoal, filling ¼ far side of grill with hot coals.
Add wood chips.
Bring wings to room temperature, evenly space wings across grill, cover.
Keep the heat around 225 Fahrenheit by adding additional coals and opening and closing vents.
Periodically add more soaked oak chips to keep a constant level of smoke.
When the wings reach 165F, you are finished; this will take about 3-4 hours.
Step 3: Prepare sauce.
Mix Franks Red Hot, Honey, Sriracha and Old Bay.
Pour the mixture into a blender and then slowly add butter to create an emulsified sauce.
This can also be done using an immersion blender or food processor.
Step 4: Cut up some veggies…or don’t.
Step 5: Chill with buddies and beers. Get some snacks.
Step 6: Fry wings: Place frying oil (preferably peanut) into a large pot.
Bring to 350-375 degrees and fry your wings in batches until crispy (about 3-6 minutes).
Step 7: Place wings in a bowl and add enough sauce to them to cover all the nooks and crannies.
Don’t over sauce or they’ll get soggy.
Step 8: Enjoy.
Just in time for the month of Valentine’s Day is Cloe Wilder’s new track “I Wanna Be Alone With You,” an angsty teenage love song and this week’s Catch of the Week. Hailing from Clearwater, Florida, Cloe Wilder is making her impact on the alt/indie scene; at just 14 years old, she has collaborated with multiple Grammy Award winners and is currently preparing to release her first EP, entitled “Teenage Lullabies.” As Valentine’s Day approaches, this track serves as a perfect anthem to those who still seek a significant other to share this time with.
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UK post-punk rockers Home Counties are back with “Modern Yuppies,” a forceful new single and this week’s Catch of the Week. Following the release of last year’s Redevelopment EP, the Bristol band is back with an electronic track that harkens back to the rhythmic jolts of DEVO and Talking Heads. Moving into the realm of synths and drum machines, Home Counties find themselves expanding their sound on this new track.
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Indie-folk musician Dekker is KX FM’s Artist of the Week!
We asked the UK-based singer-songwriter to share one of his favorite recipes and he provided us with a guide on how to make the Greek classic Kopanisti.
Ingredients
1 block of feta
1 roasted red pepper (from a jar)
1 red chili pepper
A splash of olive oil
A lot of people use garlic and I’ve heard that it’s wonderful (I have an allergy to it).
Whizz it all together and toast and slice some pita bread et voila!
A very simple masterpiece!
