Hey! Quiet Life wants your used vegetable oil.
No, unfortunately, it's not for on-stage wrestling matches. The Portland-based quintet is running its tour petroleum free, relying solely on used veggie oil to run the van. The band is currently on tour with Dr. Dog, and will spend most of the next month on the East Coast.
Quiet Life's use of veggie oil over regular diesel reduces its emissions of greenhouse gasses by 75%. And considering that the majority of the oil it uses is simply wasted in dumpsters, Quiet Life is certainly doing its part to help the planet. The band made a video about it:
To donate used veggie oil to the Quiet Life tour, contact the band at quietlifeband [at] gmail [dot] com, or head to quietlifeband.com.
Almost everything is bigger in California.
We pulled into Santa Barbara to play the Mercury Lounge. Think Regal Beagle of Three's Company fame. That's Orlando, I know, but this was it in shoebox form: a hamster coffin decorated like Jack Tripper's pickup bar. KCSB, one of the best college radio stations ever, broadcasted the show live (first time in school history) using the finest equipment and audio engineering techniques college radio has to offer: two mics at the back of the room. So really, they broadcast the audience live. It was awesome nonetheless. Special thanks to Ted Coe who set the whole thing up. We love you guys.


We played that night with Athens, Georgia natives Futurebirds, who are incredibly badass. An amazing, amazing band. The bass player looked like a fictional character; think fluffy-headed muppet with a huge mustache and deep Southern accent. He all but ignored the gorgeous girl hitting on him, and instead spent all his time chatting to me about wasted touring incidents. Man, talk to the girl -- the girl! Nope, just stories about illicit chemical balancing acts and anonymous romantic golden showers.
We left with a parting gift of 82oz Coronas from the bartender, and faded off into the night to sleep on a hospitable fan's floor. Little did we know we were staying next to a Navy basic-training base, and were woken up with the sun to the Drill Sargent hollering and a, "YES SIR! Stomp stomp stomp … YES SIR!!!" We've been walking in lockstep ever since, chanting: "Twenty bucks is on the line, says your cock is bigger than mine".

- Ritchie Young

This is the first entry in Nurses' tour diary. We are super-stoked to have them, no matter how brief they may be. -Ed.
I met these dudes in Dolores Park while we were in San Francisco. We
saw them using sticks to sword fight (Aikido) and I hung out while they
did sticky hands and later got a martial arts lesson in some secret
Chinese art. The white guy in the Nike hat was the master– he was
hitting me pretty hard in the kidney after I took this. Seriously.
We
also ate our weight in burritos, and San Diego was a dance party. Right
now we're at the border getting sniffed by a drug dog in AZ and it's
1000 degrees.
Love,
John Bowers


When Korean food cart Kim Jong Grillin' was destroyed by a fire in April this year, just hours after
winning the judge's choice award at WW's 2011 Eat Mobile Festival, owner and cook Han Ly Hwang promised it would "rise like a
phoenix from these ashes."
And it looks like it will: Han recently announced that he will be opening a new brick and mortar restaurant called Bhap Sang PDX ("Food Table Portland"), one block from where the Kim Jong Grillin' cart was located at Southeast 49th and Division.
"When the cart burnt down, I'll be
honest, it was fucking heartbreaking. It's been a crazy year for me,"
says Han Ly Hwang. "[A restaurant] was my last destination anyways. I wanted to know about the cart to be able to do brick and mortar. It's a great way to test out your food. A nice, simple, small investment before you jump into something that will bring a lot of debt if it doesn't work."
Han plans to serve the same lunch menu as the cart, in addition to a new dinner menu full of traditional Korean dishes with a twist. Eventually, he wants to add a late night service and "a Korean drinking environment".
The restaurant is currently slated to open late October or early November. Han says they're still building, and he's not taking any chances this time. "My whole kitchen is in a shipping container. I'm not risking any fires or robberies. I can just grab it and go," he says.
"I'm super thankful for having all of these opportunities. All I wanted to do was this. The response from the fans has been overwhelming," says Han. "It feels really good to be loved like that, to know that I'm good at it."