Music must be the most free-flowing resource in the city of Portland. As our latest issue explores, so many of our servers, bartenders, baristas, bakers, and even chefs and restaurateurs are music-minded folk—whether actively playing in a band or maintaining their finger on this city’s sonic pulse.
Music, by nature, is meant to be disseminated and it seeps into all corners of Stumptown, from farmers’ markets and block parties to underground basements, wine bars and seedy clubs. Besides, if I wanna play it loud enough, you’re gonna hear it.
With so many things in this city—and honestly, the world—revolving around music, it’s incredible to think that those who make “popular” music have to strive so hard just to get by. There are few support networks and even fewer successful models because society assumes that making “popular” music is a commercial endeavor rather than an artistic one. More often than not, musicians must forge their own way, figuring “it” out along the way. And in the meantime, they just might work a service industry job.
I am in awe of all those who choose this path–or maybe it chooses them. To all the artists who are driven to a life of musical creativity, one that all of us listeners benefit from without having to put in any effort, I applaud you.
It’s the community, our community that sustains us. Over time, friends, family and fans can become one in the same as we share indescribable experiences of bliss listening to music and taking in live performances. And when it’s paired with fine food or delicious drinks, there’s an extra sensory explosion that leaves a lasting impression. Put simply: It makes you feel something.
We hope our Food Issue will make you feel something as well, maybe inspiring you to try some new tastes—whether for your mouth or ears. At the very least, we encourage you to strike up a conversation with your bar staff, server, barista, ticket taker or door person because music and musicians are everywhere in Portland—and you can easily be a part of each other’s community.
Chris Young Editor-In-Chief