Our guy Saharas Greenery comes through CHEF TALK to discuss the 6th anniversary of his instrumental album Science of the Formless Self, being a lifelong learner, and finding ways to push through creative blocks.
A conversation about growth, discipline, and the never-ending process of creating
Peace Peace G. Welcome to CHEF TALK - is a conversation with the artists, DJs, and producers cooking up the next wave of independent music. We talk about influences, process, inspiration, records, and everything happening behind the scenes.
Chef Talk: Kicking off the first question - Introduce yourself and tell us where you're from.
SG: Peace World.. I'm a sound collagist who releases music under the moniker Saharas Greenery, formerly known as Apex. I'm originally from New Jersey, but have been in the DC/Maryland area for my entire adult life.
Chef Talk: One of my fav questions to ask artists, the origin story behind their name. Tell us the origin of the Saharas Greenery.
SG: The origin of the name and concept goes back to around the mid 2010's. I was in a major transitional period of my life and kinda experienced a rebirth musically around that time. Growth and maturity was accelerating, and I was searching for freedom really. Trying to channel a way to express deeper levels of consciousness and paint worlds with sound.. not just making beats and songs. I needed a name that embodied the journey I was on.
The name Saharas Greenery itself came from a little known fact that the Sahara desert was once a lush rainforest, full of all the life and wonder we associate with a rich and resourceful land. But we look at it now, and it's a vast desert, one the biggest in the world. There's this African concept called Sankofa, which means to look back in order to move forward. So the name reflects this idea that we can reach deeper to reveal our true selves, and also hits on this idea of perception and illusion. If the Sahara could be a rainforest, then what does that say about who we are now and what we may become?
Chef Talk: The journey has been amazing to watch G. How would you describe your sound in three words?
SG: On another planet
Chef Talk: What albums changed your perspective on music?
SG: There's so many.. definitely too many! But I would say the first one that comes to mind is A Love Supreme by John Coltrane. That album hit me on a deep spiritual level and really opened my eyes to how music can transform your life. A few others are Come to My Garden by Minnie Ripperton, Infant Eyes by Doug Carn, and on the hip hop side of things, Low End Theory by Tribe and Fantastic Vol 1 by Slum Village. All of the above were transformative for me musically.
Chef Talk: I tell people A Love Supreme and Low End Theory are albums they need to listen to before they leave this earth.
What usually inspires you to start a new project?
SG: I really get a lot of inspiration from being a music lover.. other people's music inspires me a lot. I might hear an old jazz joint with crazy melodic and harmonic layers and that could motivate me to get to work. Or I'll hear an old RZA beat or a new beat from NOTHINGISREAL or Aerate.. or I'll be in a bugged out mood listening to Stereolab, which puts me into a whole other place and inspires me. So I dunno.. don't get it twisted, making music is my happy place and I don't need external stimulus to be motivated. But there's so many moments when other people's creations really inspire me to make something.
I also get a lot of inspiration from reading books. I'm an avid reader and I get a lot of motivation from reading, especially music biographies. This year I've been reading books about Herbie, Wayne Shorter, Miles, and Charlie Parker.. endless inspiration.
Chef Talk: Respect G. What’s something you're still learning about yourself as an artist?
SG: I'm constantly learning and definitely consider myself a lifelong learner. I think the biggest thing I've learned about myself is that music is as core to my being as my heart and lungs. And it's something to not be played with. I've learned to honor that part of me and figure out what really matters. Making music is what matters... Everything else is just noise but the process of making it is sacred and you have to treat it as such.
Chef Talk: Beautiful and much respect. Speaking of music.. This month marks the 6th year anniversary of Science Of The Formless Self. Tell us how you feel about the album today?
I listened to the album a couple weeks before our show and it took me back to us working on the release of the album and wanting to make a statement with the music and roll out. I’m extremely proud of that release.
SG: Absolutely, and I'm proud too but also thankful to have the opportunity to work with you and collaborate from end to end on the whole project. In terms of how I feel about the album, I don't think it's necessarily the "best" project I've done, but I feel like it's the most complete in terms of the whole experience. I was able to touch on the concept, which is basically the neverending challenge of keeping your ego in check, throughout the album but without saying it too much directly. I find that the hardest thing about concept albums... How to get the concept across without literally telling the listener what the concept is. But I actually think I pulled it off on this one.
But then there's the artwork, which was a journey in itself. How the artwork and graphic design ended up enhancing the concept and whole experience, it just felt like magic. And I thank you for going on that journey with me. We really took the art direction a step further than I was expecting and I feel like it was the art direction that took it from a cool concept to a cohesive and complete experience. The visuals really tie it all together. I still get dm's asking if any of the posters are still available.
Chef Talk: I loved every minute. I believe we still have a couple left. If you’re reading this, we got a poster for you!
While working on the album.. Was there a moment or record(s) where you knew you had an album/"I’m onto something" moment?
SG: Yeah definitely, and this ties into what I was just explaining about working on this as a concept album. There are a lot of moments I can recall very clearly but I'll give you one of my favorite examples.
"Eye Pt. 2" was one of the early songs done for the album, and the first part of that song has a sample of Alan Watts lecturing about the ego. And although what he's saying is quite profound, I tried to simulate the reality that people find it hard to accept information that is lectured to them. So in the middle of the song, it abruptly switches into a dissonant jazz piano sample, which is very jarring to hear. It's a musical way of saying "nobody tryna hear all that". Then transitions to another beat where I layered these Amel Larrieux samples from her song "INI". And I very intentionally used that as a way to say that all that intellectual word salad that Alan Watts was saying can be simplified and summed up by one simple phrase: the Rastafarian concept of INI. Then there's a Run DMC sample driving the point home by saying that "This is the Way".
That is just one example of using beats and samples to say something without actually saying it explicitly. So yeah, when that came together, I knew I was onto something and would would be able to pull the concept off. There's many other moments of similar metaphors kinda hidden in the music.
Chef Talk: Yes G! Eye Pt. 2, which Pt. 1 is off one of the first releases (Let’s Go Outside and Make Tomorrow Things).
For me, hearing C-Clear for the first time and adding the announcement visual with it.. I knew we had something special and the Eye Pt. 2 visual is still one of my favorite visuals to watch from an artist. Turning those conversations we had during the pre-release of the album to life really made me appreciate the process of releasing albums.
Chef Talk: What’s something people might be surprised to learn about you?
SG: Not sure if this is a big surprise, but I'm kinda like an amateur chef. I spend a lot of time cooking, at least 3 hours on most days. I'm the main cook for my family, and I really put a lot of love into it. We got about 25-30 ppl coming for Thanksgiving this year, and I'm making literally everything. Pray for me haha.
Chef Talk: Hahaha! Fam, I didn’t know that! Def sending you patience and strength lol.
How do you overcome creative blocks?
SG: That's something I definitely handle much better now than earlier in my life. I've really had to learn about myself, first and foremost. I learned that my creativity comes in waves. Not only that but it's unpredictable. I can have a month where I make 100 beats and another month where I make zero. The biggest thing was learning to trust myself. I know that the wave will come, so I don't worry about it. I'll just do other things until it hits me. But when it hits, it usually hits very intensely and comes on quickly. All of a sudden I'm locked in until the wave is over.. sometimes that might be a whole year of nonstop creation.. and other times it might be just one week until I hit another block. The biggest thing is being patient and ready to receive when the inspiration comes. But I definitely had to accept that I'm not a "create everyday consistently" type of artist. I admire people that can do that, but I actually don't think I would ever want to be like that. Making the first beat after a long hiatus hits differently. It's like that first meal after a long fast, it's the most delicious meal you ever had.
Chef Talk: Speaking of hiatus, are we expecting any new music soon from you?
SG:Yes, definitely. The past few years have been a bit of a transition for me in terms of mental and physical health, so a lot of time has been spent tending to my garden so to speak. Processing the loss of my mother a few years ago has been challenging, along with making a lot of life adjustments in terms of my physical health. But I've been making a lot of music throughout the whole time, so now I'm trying to figure out the right formats and structure for releasing music again. I'm not ready to announce anything in particular at the moment, but there will be announcements soon. The one thing I'll say is that I feel like I'm making the best music I ever have at the moment and I can't wait for people to hear it soon.
Chef Talk: Most def. I’m extremely excited. Outside of your solo work, you were a part of Stacy Epps - FLOWHEART album with production on the intro track - BEFREE. Congrats on that. Are you looking to produce more for artists?
SG: Thanks, I appreciate that. Stacy and I have been working together since 2005, and it's a whole other chamber I enter when I'm working with her. We've been through a lot navigating the music world together, and I'm very grateful to have been witness to her creative energy and her journey. Truly a one of one. She's taught me so much about being an artist and also the music industry in general.
And yes, I definitely am always open to producing for vocalists, but the vibe has to be right. A lot of time for me comes from building with people in person, so I would say the opportunity doesn't present itself as often as I wish, but when it does, I'm really open and receptive to supporting what other artists are doing. Currently I've got a project in the works with Kiiing MZA that should be released at the top of 2027. There's a few others in the early stages but we'll see if they come to fruition. But my main focus is the Saharas Greenery projects.
Chef Talk: Exciting! I heard the joint with Mza. Shits crazy!
Now it's time for Chef's Special - Rapid questions!
First answer that comes to mind.
Chef Talk: Favorite record to sample?
SG: Jazz records
Chef Talk:Coffee or tea?
SG: Coffee
Chef Talk: Morning sessions or late nights?
SG: Morning sessions
Chef Talk: Favorite city for music?
SG: New York City
Chef Talk: One piece of gear you’d never sell?
SG: SP404
ADD A SP404 pic
Chef Talk: Dream collaboration?
SG: Any artist with their own sound
Chef Talk: Favorite meal while creating?
SG: I don't eat when I'm creating
Chef Talk: What’s the one record you’d save in a fire?
SG: Slum Village Fantastic EP White Label
ADD A PIC
Chef Talk: Favorite record in your collection?
SG: Doug Carn - Infant Eyes
Chef Talk: Favorite producer of all time?
SG: Madlib
Chef Talk: Vinyl or digital?
SG: Vinyl
Chef Talk: One artist everyone should be listening to right now?
SG: NOTHINGISREAL
Chef Talk: Favorite place to dig for records?
SG: Joe's Record Paradise
Chef Talk: What’s always playing in your kitchen?
SG: Recan - O Que Sao Bicicletas?
Chef Talk: What’s the secret ingredient to your sound? 👨🏾🍳
SG: My ears
Chef Talk: Fire! Before we head out.. is there anything you want to say?
SG: I wanna express supreme gratitude for being able to experience the world of music and be able to contribute to it. To you and the SDR fam, to all the artists and music lovers that have inspired me, to all of the amazing artists I've had the blessing to collaborate with.. deepest thanks and appreciation. One luv.
Chef Talk: One luv 🍽️
Make sure to peep the latest episode of The Recipe featuring Saharas Greenery.
SUPPORT THE HOMIE