Korean-born, she studied in Paris and her voice is incredible. My ear gravitates towards a voice with little or no vibrato-I love the sound of a straight tone. It's difficult to find singers, though, who also choose this aesthetic. I believe in having the ability to control your vibrato, turn it on and off, but few singers (who have this control) opt to turn it off. Youn's tone isn't always vibrato-free but she uses it to dramatic effect and it's always a conscious choice, so I don't mind the quiver and find myself relishing it's coming and going as opposed to shuddering. She is just so magical.
I'm fresh off a Bobby McFerrin "Circlesong" course and the week left me thinking about how I'd like to develop as a singer and musician. These are things to explore over time but I do know I'm drawn to the slightly theatrical aspect of singing. One of the fabulous faculty on the course was Rhiannon and I was immediately endeared to her brand of singing and performing-all at once playful and original yet steeped in years of honing her craft. When she said she came from a theater background, something clicked. I definitely lean towards a more understated style of performing and singing, but am simultaneously drawn to eccentricity, intentional affectation and a heightened sense of personality. The wheels are turning and my mind is expanding.
I'll leave you with another song from Youn's album "Same Girl". I've never been a mad fan of Metallica or equally "heavy" music, but I love how her performance and vocal nuances capture the freedom and edge of heavy metal music. Her voice also mimics the distortion that occurs in this sort of music. The result: an epic, genius interpretation of a song. I cannot rave enough about her and her artistry.
Now that ears (may) have been stretched, I'd like to challenge your idea of what constitutes appropriate breakfast fare. The previously mentioned Bobby McFerrin course took place in Rhinebeck at the Omega Institute-a holistic retreat center that hosts workshops ranging form yoga to intuition to leadership courses. They also serve vegetarian/vegan cafeteria grub which is DELICIOUS and most of which is grown in the Omega garden. Don't you just love sustainable living?! The institute also acknowledges the individual's eating habits. Some people choose to eat waffles and syrup first thing in the morning. Others opt for the traditional "eggs & bacon" meal. Stereotypical health nuts are all about crunchy granola. Those who take it a step further will inhale greens and brown rice.
Because it was such an impressive spread of food they catered for all of these above groups. I always side-stepped the "wilted greens, miso soup" section and made a beeline for the free range eggs, or steel cut oatmeal. However, on the last day I branched out and loaded my plate with kashmiri (a bit too salty but I will totally be attempting this soon) and eggs (yes, it was very yellow), as well as a bowl of miso soup. I went through a phase in high school where I tried to incorporate more variety into my breakfast routine and miso soup was on the menu. I'm a funny dichotomy of a person. I love routine associated with mealtimes, but I do, ultimately, get a bit bored and need to shake things up. However, moving from sweet to savoury breakfast choices is a challenge. It's something you need to wrap your head around because some people aren't used to salt over sweet first thing in the morining.
So, my challenge for you, dear readers, is to stretch your mind and try something new for breakfast. It can be a more mild form of savoury-toast with avo and roasted peppers, for example. Or, if you're feeling brave, branch out and take an item you'd typically devour for lunch or dinner and eat it for breakfast-think vegetables (apparently Sophia Loren stays wrinkle-free by eating steamed green veg upon waking...with a side of botox...kidding!), grains (rice, quinoa) and savoury flavourings (turmeric, cumin, coriander, etc.). We've been trained to expect either quick and easy sugary food OR the traditional savoury options. If variety is the spice of life then let's branch out on the savoury side and do something good for our health at the same time.
My breakfast this morning was brown, red and wild rice with ratatouille, edamame, and grilled corn. All it takes is leftovers and keeping your eye on the veg-factor. Past savoury dalliances have included roast carrot soup (it was a little strange for me...), broccoli, asparagus and rice, amaranth and eggs....Yes, I am odd BUT I think it's important to experiment and try new things. Here's to good health, new twists on salty not sweet, and many more breakfasts of champions!
My breakfast this morning was brown, red and wild rice with ratatouille, edamame, and grilled corn. All it takes is leftovers and keeping your eye on the veg-factor. Past savoury dalliances have included roast carrot soup (it was a little strange for me...), broccoli, asparagus and rice, amaranth and eggs....Yes, I am odd BUT I think it's important to experiment and try new things. Here's to good health, new twists on salty not sweet, and many more breakfasts of champions!
