Miracles and Modulations: Sound Bites interviews Caged Animals

It’s a Very Special Edition of the Sound Bites Series this at Fulton Stall MarketĀ this Sunday (8/19). Don’t worry, no one tries drinking for the first time and nearly dies. In this case it’s Brooklyn’s Caged Animals getting very especially acoustic. Which could all maybe use after Eternal Summers so awesomely destroyed our ear canals last weekend. Caged Animals make manage that rare tightrope walk of being heartfelt without sap, with big catchy choruses you’ll be singing along to after first listen. Which is to say they’re a great pop band! The band are currently finishing up their second album which will hopefully be out this fall. In the meantime, check out their most recent EP:

Details: The Sound Bites series is a free show, as always, and I DJ at 2PM with the band on at 3PM sharp! The Stage is set up on Beekman just off South Street down by the seaport. Come down! Caged Animals’ frontman Vincent Cacchione was nice enough to answer some food-related questions for us:

You’ll be playing at the Fulton Stall markets. What’s your favorite vegetable? And why.
Avocado because they aren’t shallow.

What’s your least favorite and why?
Cooked tomatoes (not tomato sauce though) are the nastiest vegetable imaginable. I have no idea why, because raw tomatoes and tomato sauce are both delicious.

You’ve been busy making the new Caged Animals album. Did any particular food fuel it’s making??
Coffee and B Complex have been the most influential over the creative process. Food wise, we Caged Animals keep it varied, Curried Tofu, Chicken Mole Burritos, Pastrami Sandwiches, Granny Smith Apples, you know!

Has food ever influenced your songwriting?
Certain slices of pizza have created miracles and modulations.

Any good food-related band anecdotes?
I can’t think of a more food-oriented band than Caged Animals. Our European tour-manager said we’re the most fun to tour with because everywhere we go we want to eat whatever that place is known for; this comment came over a plate of snails in some hole-in-the wall Parisian restaurant.

My favorite food related story happened on our way to SXSW this spring. When we were driving to Austin we couldn’t stop thinking about gumbo’s and Po’ Boys as we road through the Louisiana night. The next morning we woke up and started making serious headway into Texas, we were beginning to lose hope that we’d ever taste Cajun in the motherland and then at the eleventh hour we ended up having a totally next level and unbelievably sloppy crawfish experience at a gas-station just east of the border!

Who is the best cook in the band? (And what’s their specialty?) Who is the
finickiest eater? Do you often eat together as a band?

Best cooks in the band are Talya and Magali! Most frequent cook in the band is me (Vin). My specialty is curried tofu-scramble or vegetarian tacos! We are always eating together, I think that’s why we are such a special band, we’re really focused on our own vibe together.

We cook together during almost every practice and for the record there are NO finicky eaters in Caged Animals. Talya is the most likely to order the nastiest thing on the menu. Example: random, gas-station diner in Maine, “yes I’ll have the fried Clams.”

What’s your favorite local restaurants?
David’s Brisket House (thanks to Larry Ratso Sloman), Coco Lin Vegetarian Chinese (thanks to Matt Molnar), but if you really wanna treat me right you gotta take me for some Ethiopian.

What’s your go-to hangover food?

What food would you imagine Caged Animals music being paired with?
Thanksgiving dinner.