When you come across a record that goes by the name Ghetto Cooking, your immediate thoughts may be that it is the latest release from an artist on the Def Jam label. The word ‘ghetto’ has become so synonymous with urban street slang these days, that it almost seems like a bad idea for an experimental rock band like The Red Channels’ to choose this as the name for the title of their third full length album. But, now that I’ve had the privilege to listen to Ghetto Cooking, it suddenly seems evident that the title they chose is in fact an apt name for this eight song work of art; or at least the ‘cooking’ part of the title. The sound that The Red Channels’ are able to concoct on their latest album offers an easy comparison to the respectable field of the culinary arts. Just like when cooking, a good dish is made by using various ingredients that all merge into one pleasing finished product; likewise Ghetto Cooking takes a number of eclectic styles and mixes them together to create a single coherent album. And while you’re usually able to make out what different ingredients The Red Channels’ throw into their slow burning stew, the album never really strays from the melancholy mood that the dish slowly simmers in.
The Red Channels are led by the songwriting team of Ryan M. Block and Elaina Azari. Azari is the voice of the band and her unique vocal provides an eerie backdrop to the dark and dreamy soundscapes that the group specializes in. She’s not always singing words though; most of the songs on the album are aided by her ethereal howl that resonates along with the music like just another instrument. Though Ghetto Cooking does have its short comings, such as a bit too much repetition on some songs and others that seem to lose their direction, for the most part the album is a steady cohesive effort by an immensely interesting set of musicians.
The album begins with “I Am In It,” a song that allows Azari to show off her vocal ability in the midst of pounding percussion and a calming (yet upbeat) organ. Before the listener is able to get too comfortable with the direction that the song is heading in, Azari’s vocal transforms into a reverb filled blur and the instruments build to a thunderous crescendo. It’s an open ended adventure of a track, and the fist song I would recommend to someone who is unfamiliar with The Red Channels (which is unfortunately a lot of people).
Ghetto Cooking settles down on its second track “Forever.” The cool tropical sounds of the song may get a bit tiresome after five and a half minutes, but it’s still a good break in the action. Meanwhile “Tongue” is breathable and expansive. It’s a song that allows Block’s guitar and other chosen instruments to saturate the wide open spaces that are created. In the distance Azari’s ethereal howls are like the far off calls of a siren, beckoning the listener to come closer. One of the most interesting tracks on the album is the upbeat “Elated,” a bouncy little number that replaces Azari’s chilling voice with the eerie moans of a harmonica. Almost too quickly, the album ends with the americana fused sounds of “Newton Hayes,” in the process making sure not to leave any musical stone unturned.
The key point of Ghetto Cooking is the mood it unwaveringly carries to its listeners. Despite having its upbeat moments, the album is decidedly dire and somber. The Red Channels’ have obviously mastered the art of low key, enigmatic, atmospheric indie rock. So when listening to Ghetto Cooking be aware that though not every song on the album is going captivate, the disc will wrap you up in its somber environment and its haunting mood. Throw in shades of folk, world music, and even a waltz and you have yourself one tasty entrée.
"Ghetto Cooking" is on sale August 25, 2009 from Ten Dollar Recording.
