“We’re not like any other band, and peo­ple just grav­i­tate to­ward us.” — B-52s singer Fred Sch­nei­der

Pasatiempo - - RANDOM ACTS - Rolling Stone. Change Gui­tars and Mi­cro­phones, The Ver­ti­cal Mind

learned the ma­te­rial for the new al­bum at a re­hearsal space in Man­hat­tan. “We were very se­ri­ous about it. We would work for four days a week, and it came to­gether pretty quickly. It was all about nos­tal­gia. It was look­ing back at the good times we used to have in Athens, so it was a won­der­ful, heal­ing record,” Wil­son told

When the B-52s hit Santa Fe, they might en­joy shop­ping for retro and vin­tage dishes, cook­ware, and used cook­books at Kitchenal­ity, a trea­sure trove of a re­sale store lo­cated on Siler Road in the same fa­cil­ity as Kitchen An­gels. Pro­ceeds from the store sup­port client ser­vices; rev­enue from 2017 was enough to feed 88 clients for a year. While there are a hand­ful of paid staff po­si­tions at Kitchen An­gels, un­der the lead­er­ship of ex­ec­u­tive di­rec­tor Tony Mc­Carty and a board of direc­tors, the store and the meal de­liv­ery ser­vice are made pos­si­ble by a large pool of vol­un­teers, some of whom come each week and some of whom come with em­ployer and school groups for a day or two a year, or as part of com­mu­nity ser­vice pro­grams. In 2017, a to­tal of 682 vol­un­teers worked 32,633 hours pre­par­ing and de­liv­er­ing meals, with about 360 vol­un­teers reg­u­larly com­mit­ting their time each week. The num­ber of clients Kitchen An­gels serves has been in­creas­ing for the last five years, Mc­Carty said, as has the need for its ser­vices among ag­ing and chron­i­cally ill Santa Feans. Kitchen An­gels re­cently com­pleted a ren­o­va­tion of its fa­cil­i­ties in or­der to keep up with de­mand, ex­pand­ing the kitchen, cold stor­age, and other meal prepa­ra­tion ar­eas, as well as adding a ded­i­cated train­ing area and lounge for vol­un­teers, along with other up­grades.

Chef Joe Cates over­sees the ho­tel-style kitchen, where he said about 180 hot meals are pre­pared each day. There are sev­eral dif­fer­ent di­etary op­tions, in­clud­ing heart-healthy and veg­e­tar­ian, and any client’s food can be tai­lored to ac­com­mo­date spe­cific al­ler­gies or other re­stric­tions. But this is not hospi­tal food. The em­pha­sis is on nu­tri­tious, nat­u­ral in­gre­di­ents and in­ter­est­ing recipes. Cates said that this has been an es­pe­cially good sum­mer for pro­duce, and the non­profit or­ga­ni­za­tion has re­ceived many do­na­tions from peo­ple’s or­chards, farms, and gar­dens. If the B-52s are lucky, Kitchen An­gels will pro­vide din­ner for them back­stage at the Opera. On a re­cent visit to Kitchen An­gels, freshly pre­pared veg­gie burg­ers were wait­ing to go on the flat-top grill while pans of veg­etable frit­tata were as­sem­bled for bak­ing. About 100 pounds of ap­ples sim­mered away in the tilt ket­tle — in the process of be­com­ing ap­ple but­ter — and on the other side of the room, a vol­un­teer sliced and pack­aged pieces of ba­nana cake with peanut but­ter frost­ing.

Though Strick­land re­tired from tour­ing in 2012, the rest of the B-52s still reg­u­larly hit the road to­gether and with their var­i­ous other projects, al­though Sch­nei­der said he is get­ting tired of the travel. “It’s not like we’re fly­ing on lux­ury air­lines,” he said. Wil­son re­leased her de­but solo al­bum in 2017, (Kill Rock Stars), and has been tour­ing, and Pier­son’s first solo al­bum, came out in 2015 from Lazy Meadow Mu­sic.

Sch­nei­der re­leased an al­bum, (Happy Birth­day To Me Records), with his band, the Su­pe­ri­ons, in 2017. He is cur­rently making an al­bum with Santa Fe res­i­dent Brian Hard­groove, the bass player from Pub­lic En­emy. When asked what fans can ex­pect from this col­lab­o­ra­tion, Sch­nei­der was se­cre­tive — but ob­vi­ously ex­cited. “It’s all over. He just lets me go free with my ideas, lyri­cally — and he has great mu­si­cal ideas. It’s go­ing to be pretty wild.” ▼ ▼ ▼ ▼

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