07.17.2017
MIKE
May God Bless Your Hustle

MIKE is a teenager from Queens who I assume is named Mike, and he raps. I can't really pinpoint anything particular about his voice style, he doesn't have any particularly memorable lines to quote back to you, and nothing about his beats or hooks are hummable. But from the standpoint of artistry and honesty, May God Bless Your Hustle feels great. The beats, produced apparently mostly by MIKE and some character named Sixpress, land somewhere in the Madlib/Shadow sphere of rough, analog, introspective hip hop, without worrying too much about old school boom bap or modern day trap bullshit. The whole album just flows, with MIKE's vocals often pushed so high in the mix that his verses sound like late night audio confessionals rather than attempts at stardom. And even if his style isn't exactly flashy or unique, it works through pure honesty and thoughtfulness. Basically, this is a dude I want to root for over the next few years, hoping that he doesn't get caught up in the seemingly bottomless hip hop hype machine that turns every young Bandcamp and SoundCloud rapper into an overexposed sellout.

04.15.2018 - by Steve
Sidewalk KitchenU of M
Roast duck, bbq pork, ma-po

The (#problematic?) theory of Asian restaurants is that the more Asian people you see eating in one, the better the food probably is. Far be it from me to argue with science, but I will say this: Sidewalk Kitchen (why not Sidewok Kitchen??? Missed opportunity), located in that one corner of Stadium Village that's always had 2 or 3 random Chinese places that seem to cater to a large percentage of actual Chinese people, was full of Chinese students the night we went. It was a real 'sore thumb' situation for the two of us at table five. The menu seemed promising, although I worry a bit when a restaurant boats so many Szechuan and Hunan and Korean options. The food was just okay. There was some confusion about my order initially; I ordered the rice plate with duck and pork, and the waiter claimed that the kitchen said they couldn't serve that item, but then after some discussion with a manager and someone else in the kitchen, they decided they could, and when the plate came out, the pork was cold. Like, cold, not even room temperature. And crazy boney. As was the duck, although at least that was hot. Meanwhile, the ma-po (Szechuan dish with tofu and ground pork) had a very particular sadness to it, more of a watery orange color than the expected deep red, and full of freezer-aisle diced carrot cubes and peas. It tasted weird. It was all weird. The whole thing was weird. I still have hope for this place, because most of the stuff that everyone else in the restaurant was eating looked better than ours, so I think maybe we just got the wrong things. Maybe next time. Well, nah, maybe not.