Dallas-based producer, DJ, and all-around creative STILL DO stops by CHEF TALK to discuss his weekly radio show - SideChain Radio Show, Flip A Beat Club, his influences, and more.
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: For those who may be discovering you for the first time, who are you and where are you from?
STILL DO: I release all my creative work as STILL DO, an analog music producer and collagist.
I have been in Dallas, TX since 2006
Chef Talk: What’s the meaning behind your name? One of the illest names in the scene btw
STILL DO: Thanks!
I wanted to have a name that I could grow into and define my commitment to analog art making as well as beatmaking, keeping things true to form. I like the traditional method of cutting up paper and using glue; sampling records and using a sampler that takes memory cards. I also love cassette culture and putting out physical releases to tape.
Chef Talk: Did you know in the beginning that you wanted to be an analog producer/artist? Cause I know you’re very hands on with everything else like artwork, designs etc.
Or is it something that you grew into throughout the years?
STILL DO: No, I grew into it by way of DJing. I bought a set of technics turntables in college and after getting into that and choosing my artist name [STILL DO] during that period I got really into Gang Starr and DJ Premier, so I got the mpc studio controller and took a shot at making beats.
After getting the hang of sequencing I learned how to use samples and was hooked, it’s so much fun.
Chef Talk: Wow. The DJ to producer pipeline is undefeated. So many of our legends started out as a DJ. Who or what has influenced you the most creatively?
STILL DO: For Collage, it’s Michael Tunk, Mark Wagner, and Jay Riggio.
Sonically its definitely JEL, Mr. Dibbs, DJ Premier, MF DOOM, and RZA as early influences. More recently I’ve been really inspired by producers like God Damn Chan, Obliv, Spellwrks, Ras G, Maitre D, and the homie Nauj.
Chef Talk: Dope G! Now I know we talked about your creative process a bit on our KEY INGREDIENTS IG series, but.. What’s something you’ve learned recently that has changed the way you create?
STILL DO: I use the 404sx a lot in my workflow so I’d say two big things I’ve incorporated more recently are- 1. Slowing down the sampling process and making sure the record is as clean as I can get it. I have had to ditch a few really good beats because during the mixing process there will be a pop or clipping that becomes prominent and I was moving too quickly to catch it before it got baked in to the beat. You might not catch it when I’m playing it live out of the sampler but its bad enough to ruin a dj’s set if they played the .mp3 in a venue and I don’t want that. 2. Playing with turning the GATE on and off when triggering pads, I feel it helps find loose pockets when playing melodic sample chops.
Chef Talk: What’s one piece of music you’ve made that you feel really represents who you are?
STILL DO: I did a mixtape last year as a promotional piece for the tour in Japan I went on called Apparition Kinetics that I feel has a strong representation of my style and sound. It is a live studio take that captures the strange and varying themes you would likely hear if you saw me play live.
Unfortunately due to sample clearance that specific recording will not be uploaded to DSPs. I have however remastered it as individual songs and removed most of the samples taken from movies etc to make it ‘Spotify friendly’ if you will and should have that as a separate release in the coming days.
Chef Talk: Dope! I'm looking forward to it! Which brings me to your new weekly radio show. Tell the people about the show.
STILL DO: I have a weekly slot on KNON’s (89.3fm) online live streaming station called KNONnow from 10p-midnight on Wednesdays. The show is called SideChain Radio Show, its a beat-driven hip hop broadcast with a blend of lyrical hip-hop, left-field beat tapes, instrumental boom-bap, modern indie producers, and classic-era staples.
I started it this summer and am really enjoying it. Each week I do a segment that takes a deep dive into a specific instrumental release, playing several tracks from the project which allows the listener to get much more of the feel of the album. Been getting lots of good feedback about that segment and I think it makes each week special.
You can listen in on knonnow.org or with the KNON app
Chef Talk: Exciting! Is there a way for artists/producers to contact to be featured on the show?
STILL DO: Great question, I think email is best artbystilldo@gmail.com
I’m starting an E-newsletter as well so if anyone reading this would like to sign up send me an email and I’ll add you. I’ll be sharing more behind the scenes stuff, recordings from live performances, the latest from Flip A Beat Club, and overall having more of a dialogue with fans and friends. The goal is to have it develop into a pen pal scenario where I mail off postcards I’ve designed/collaged and stuff to people on the list.
I need something more intimate than what I’m getting from social media and I think taking this route will push me to create more while having fun with the process.
Chef Talk: We will definitely make sure to get this out to the people.
Outside of the radio show and the music, I know you are spearheading the Dallas chapter of FlipABeat club. How’s that been?
STILL DO: Being a captain for the Dallas chapter of FABC has been great, huge shoutout to Mon$rock and Dibia$e for working hard at making that happen every month along with all the other chapter captains (who are all heavy hitters in their own right). Making a beat on the spot can be challenging but its all in the name of fun and the community has been great.
For those interested, the Dallas chapter meets every third Friday at Four Corners brewery (on Ervay st.) in the taproom, 5:30-8p. All styles, all skill levels are welcome. Its free and Pacheco has a counter-service window inside selling smash burgers and tacos.
I manage the aux cord playing throughout the taproom so while we’re at the table chopping it up the whole place has that beat scene vibe. I think it's been 2yrs now that we’ve been there and it's been great to grow alongside Four Corners.
Chef Talk: Before we go..here are some rapid questions, we like to call “Chef’s Special”.
Chef Talk: Favorite record to sample?
STILL DO: -anything by Erroll Garner
Chef Talk: Coffee or tea?
STILL DO: Coffee every morning, tea every night
Chef Talk: Morning sessions or late nights?
STILL DO: LATE NIGHTS 4 LIFE
Chef Talk: Favorite city for music?
STILL DO: Chicago to party, Detroit to dig
Chef Talk: One piece of gear you’d never sell?
STILL DO: my 2000XL
Chef Talk: Dream collaboration?
STILL DO: Redman
Chef Talk: Favorite meal while creating?
STILL DO: Bowl of ramen
Chef Talk: Vinyl you would save in a fire?
STILL DO: 10 Seconds, THEM
Chef Talk: Cool! Anything you want to say before we go?
STILL DO: Analog Forever
Catch SideChain Radio Show KNONnow every Wednesdays from 10p-Midnight on knonnow.org or with the KNON app
Join FABC every third Friday at Four Corners brewery (Taproom) - 1311 S Ervay St, Dallas, TX 75215 from 5:30-8p.
Preorder STILL DO upcoming instrumental album titled “IN BLOOM”. Available on Bandcamp and Cassette on October 12th.