Saturday, August 22nd/09, Lond Music Hall, London ONT

I am relatively healthy, we all are, to some sort of extent, we all have bad habits. I choose to believe that it is really the amount of effort you put into something rather than the success obtained, the glory, the good feeling that comes with accomplishments, especially when it involves your diet on tour. I think all bands must go through this at a certain point, the thought of a beneficial and healthy food budget. But let’s not mess around, there is mostly binging, the lack of commitment following the large amount of energy expelled during a performance, and the immediate response, to go for the finest, cheapest, and not the most nutritious, but replenishing food and beverage combination (available at reliable sources such as 7-11, Mac’s, etc) Sometimes it is just easier, to give in to what tastes so good, once it hits your lips, rather than seek something chock full of vitamins and neccessary components for life, something organic and non-toxic. But most times, it is unavailable unless you have planned ahead and have the money to spend. As a band, we have our particular tastes, but often settle for the Great Canadian Super-Store, it has most of what we need, cheap and affordable, and you are able to stock up on items of all kinds, even clothing or sipping whiskey, if that’s your thing. I will say now that, as far as our band diet goes, this has been the most fortunate of tours and we have been treated very well, almost too well, by the friends and families we have come into contact with, and we often feel spoiled with such luck, and such amazing meals!

We woke up in Welland at around 11:00 am, in the basement of Barty’s parent’s house. There were shuffleboard matches, showers, what could have been amazing LAN parties with the amount of laptops. Ian from The Artist Life had pulled a favor with tonight’s promoter in London and, the glorious man he is, somehow managed to sneak us on the bill, another opening slot, but we were not complaining. Any show is better than no show, and we were glad to take part in such a line-up of talented people. Load-in was not until later in the evening, so a trip to the grocery store ensued and had a large and in charge BBQ with Barty and the good looking boys from Brights, hosted by Barty’s amazing folks, who we really can’t thank enough for their hospitality. Dan Ball even had a steak, which was very surprising. Usually he settles for a coffee and a couple cigarettes, maybe a bag of sweet-chili-heat. Like I said, we all have our tastes. We left on what started out as a caravan with Brights and The Snips, but ended up as us getting split up and going solo to London. We got to load-in and set up and play a quick 4 song set for a bunch of kids, and the bands, who had no idea what to expect and it was seriously great. The company, the sound, the venue, all the local bands, everything, great. It was the kind of moment we will never forget, and we owe so much to The Artist Life, The Snips and Brights, for including us and being our friends. I am keeping in mind, a massive liver pounding followed by a massive campfire-like singalong to be heard for miles. We hung out for most of the night, shooting pool, singing along, having a good time, but like most things, they come crashing to a halt far too quick, right in front of you. We slowly said our goodbyes and take cares, as we had to make it to Kitchener before dawn, to visit our good friend John Maksym, who obviously had good clean fun waiting for us, a place to sleep, and a jazz party of epic proportions. It was one hell of a night, but the tour must move forward.

Like I said before, we all have particular tastes. This is something I have compiled over months of observing and recording Dan Ball’s eating and drinking habits, because I have nothing better to do it seems… therefore, I give you, “The Official Dan Ball Stomach Pounder”; the protien shake and hangover cure for the adventurous, bass-player types:

1/2 pint Guinness
1/2 pint Pabst Blue Ribbon
6 oz Jack Daniels Sour Mash
4 oz Pepsi
2 oz of McDonald’s brand sweet and sour sauce
1 bag Sweet Chili Heat flavored Doritos
1 over-sized sourdough roll
1 slice of pepperoni pizza
1 medium sized white onion
1/2 stick of beef jerky, preferably teryaki flavored
1 gigantic pinch of black pepper
Bacon, however much you like.

Blend and enjoy!