Cambridge and Somerville Local First - 2011 Coupon Book - Shift Your Shopping to Local First

Harvest Fest 2011 - Our First Ticket Contest - Labor Day Spectacular

Sep 01 1:08 pm

We find ticket giveaways to be a lot of fun and they certainly help generate interest in our events.  So with that in mind, we are pleased to launch our first contest of the Harvest Fest 2011 season.  The winner of this contest gets TWO free passes to Harvest Fest Session II (6-10 PM on 10/15).  And if you just wanna go ahead and buy tickets at the Early Bird Price ($20, a 20% discount), feel free to do so!

We Love You

In honor of Labor Day, simply comment on this blog post.  If you are so inclined, say a little something about Labor Day and maybe why its important to you…but any comment will get you entered to win.  We’ll pick the winner on Tuesday, 9/6.   Get to it!

Filed under: Harvest Fest, Local First — SLF @ 1:08 pm

Somerville Live Music: The English Beat, Dub Apocalypse, & Sea Monsters

Aug 30 10:56 am

Reports Photo: Hank Hauptmann

Can you hear the sound of a hundred U-Hauls putting around the neighborhood? It’s back to school time in the ‘ville and prime moving time for the immediate Boston-metro area. But once you’re done lugging all your personal belongings up many flights of stairs, why not take a well deserved music break?

Here are a few fantastic live music acts you can catch around town in the next couple of weeks:

September 3rd: Jeffery Broussard & The Creole Cowboys [7pm] (Johnny D’s)

Sorry Weird Al fans, but only the funky, soulful bayou sounds of tried and true Creole Zydeco can make the accordion a “cool” instrument. Give your earbuds the treat of authentic Louisiana Zydeco with one of the best, Jeffery Broussard & The Creole Cowboys.

September 3rd: Fat History Month / Reports (PA’s Lounge)

Nothing says back to school like a good old fashioned sweaty, fuzzed out garage rock show. The solution? Checking out local rockers Fat History Month. They’ll be headlining PA’s with support from Cambridge up and comers Reports.

September 4th: Sea Monsters (Precinct)

Long time local favorite rock and soul music collective Sea Monsters (you may remember them from last year’s SLF Harvest Fest) were long staples of Precinct last year until they got busy with other music projects. They’ll return this Sunday night for what’s sure to be an epic homecoming performance.

September 4th: Dub Apocalypse (Bull McCabe’s)

Just when you couldn’t think of the last time you went to see a reggae super group Dub Apocalypse drops down on the ‘ville for a Sunday residency at Bull McCabe’s. Don’t miss killer live dub reggae featuring member’s of Nate Wilson Group, Morphine, Dopapod, G-Love & Special Sauce, John Brown’s Body, & The B3 Kings.

September 7th: The English Beat (Johnny D’s)

Dust off your favorite checkered clothing because one of the best ska bands that ever existed is coming to the neighborhood! You’ll no doubt be skanking those arms at perfect 90 degree angles when The English Beat play their classic jams such as “Mirror in the Bathroom”, “Can’t Get Used to Losing You”, and (fingers crossed) my personal favorite, “Save it for Later.”

September 10th: Nate Rogers & Boston Band Crush Present: Mixtape 1978 with The Blizzard of 78 and Thick as Thieves (Rosebud)

Following their tributes to 1993, 1967, 1984, and 1997, Boston Band Crush invites The Blizzard of 78 and Thick as Thieves to pay homage to the music of 1978. Featuring tunes from The Rolling Stones, Foreigner, Toto, Buzzcocks, Blondie, Talking Heads, The Clash, Van Halen, Cheap Trick, Billy Joel, The Cars, The Police, Styx, Elvis Costello, Journey, The Bee Gees, and many many more. Check out the Facebook event for more details.


To Buy Local or Not to Buy Local: Local and The Question of Fair

Aug 29 10:25 am

By Danielle Kennedy


This article is the second in a 2-part series on the argument against buying local. Read the first part here.

Is it fair that the Global South feeds our society before their own?

So often in the Buy Local movement, we hear talk about “food miles,” but what about “fair miles?” The concept of fair miles refers to the idea that our purchasing power significantly affects the developing world. Some consumers argue that we should be supporting farmers in poorer countries as opposed to our own small local farmers. While we absolutely should be conscious of the fragile situations of workers in such countries, we must take that conclusion with a grain of salt.

As I pointed out in Part 1 of this series on sustainability in the local movement, it is impossible to make your purchasing decisions based on a singular factor. Does buying local actually take money away from farmers in developing countries? The answer is yes and no. On one hand, one could argue (and many do) that a paying job, regardless of the treatment of employees, is better than no job. After all, these workers need to feed their families somehow, right? But it is just this kind of thinking that perpetuates the unethical treatment and compensation of workers overseas by big corporations.

Many poor nations were not so poor some years ago. In the pre-globalized economy, long before European imperialism and banana republics, these now “third world” countries once thrived. Although formal colonies are no more, centuries of faulty and self-serving trade practices have culminated in a system in which powerful countries still exploit the developing world by coercing them to grow and export the crops we want them to. Without farmers producing a varied diet to feed the population, it’s no wonder these countries don’t have food security.

The world highest standard of living? At what cost?

It doesn’t make sense that we would encourage the very practices within less fortunate countries that have decimated many of our own small farms. Our own farmers struggle, relying on government subsidies, while we buy crops that we can and do produce here from overseas. Even so, our country is much better off, so we donate our money to feed hungry souls internationally. But as the old saying goes: “Give a man a fish, and he’ll eat for a day. Teach him to fish, and he’ll eat for the rest of his life.” It is clear that we cannot feed the world through charity alone, and at the rate we are using up farmland with unsustainable farming methods, we won’t even have the option.

The local movement does not limit us to achieving a prosperous, sustainable economy for just our own locality – of course no one would come of any better in the end of that scenario. For a strong local economy here, we must encourage a strong local economy everywhere. Many in the developing world have realized the faults in the system, and instead of subjecting themselves to the whims of multinational conglomerates, they are creating their own chances at a flourishing future and climbing out of poverty. For example, the 1980s microcredit experiment, pioneered by Muhammad Yunus of the Grameen Bank in Bangladesh, has allowed countless borrowers to create small local businesses, many in rural communities, that simultaneously address issues of empowerment of the poor, job growth, and creation of previously unavailable services, such as in the health and educational capacities.

When given the opportunity, those stuck in poverty can stimulate their own job creation and attain food security. But developing countries cannot turn themselves around as long as powerful nations continue to keep them down by supporting unethical business practices. We must do away with the fantasy that we are sustaining these countries, when in fact we are causing their demise, as well as that of our own small and local businesses. Instead of taking advantage, we should be encouraging a varied crop output instead of the few that suit our needs. This way, crop rotation can improve soil conditions, and producers who rely on agriculture for their incomes can feed their fellow citizens and still export items with a low regional demand.


Taza Chocolate and La Red Guaconejo signing their first Direct Trade Agreement, May 3,2010 via

Buying local doesn’t necessarily always mean buying goods that were completely produced locally. There are many products that we CAN’T produce here, such as coffee and bananas. But that doesn’t mean we have to go without. There are countless local businesses that you can still support by buying their nonlocal goods. Local sensation Taza Chocolate obviously can’t grow cacao beans in a harsh New England climate. But as a small, independently-run business, Taza better has the means to make sure their ingredients come from an organic, fair trade source, and they can effect sustainable methods like carbon neutral shipping.  A small business like Taza can tell you about the farmers and their practices due to direct relations. Taza knows every inch of the production process because they are involved in each step – making that 70% stone ground dark chocolate bar taste all the more delicious.

In the end, we must understand that we don’t always have the option to buy local and that buying local is one part of a bigger picture. SLF’s mantra is not “Buy local or die” – we encourage you to buy local when you can, when it makes sense. There’s a reason that the issues of organic and fair-trade always seem to enter the conversation about local and cause confusion. It’s because these issues are all interconnected in ways that may not always be immediately apparent. So buy local first. But also buy green, buy healthy, buy fair – and most importantly, buy with a conscience.

Filed under: Local First — Tags: , , , — SLF @ 10:25 am

Color me Pickle: How to Eat Your Summer Favs All Year Long

Aug 26 2:28 pm

By JJ Gonson



Pickles come in every variety...just like 'Villens!

Ahhhh, pickles!  Them briny harbingers of summer time. Diced into potato salad, stacked on plates by hamburger-laden grills, and dawdling deep in the depths of spiced tomato-based adult beverages. Pickles are everywhere, well loved, and, happily, very easy to produce for your own delectation.

Before you get down to the process of pickling, it is key to understand that there are many, many different items that fall under the pickle category. To make pickles, some cultures use age, some use antimicrobial spices, some use pressure. You could spend a lifetime exploring the possibilities of corning for preservation.

The word ‘pickle’ describes a sour bath in which one soaks vegetables to preserve them for eating later. This bath includes a high percentage of acid, (equal to a PH below 4.6) usually in the form of vinegar, and leans towards tartness in flavour, although in some cases a lot of sugar can be added to make a sweet pickle, like those used for pickle relishes and bread and butter chips. Vinegar pickles, whether cucumber, pepper, carrot or any other vegetable, can be put into sterile jars and sealed by boiling in water, to be kept on the shelf before eating, as they have a PH level high enough to keep dangerous bugs at bay. This form of canning is convenient, but the result is not going to be fresh and crunchy, and therefore, vinegar pickles are soft. We throw the word about wantonly, but the truth is: if there is no vinegar, technically speaking, what you are eating is not a pickle.

A very crunchy and saltier ‘pickle’ is actually more likely to have been brined, or made in a salt water bath, rather than vinegar. This bath will slow down decay, but these veggies have to stay refrigerated or they will rot. Since they don’t keep forever these are often referred to as “quick pickles”, and will produce something flavored more like a traditional Kosher Dill, rather than the sour classic spear style of pickle.

For centuries, many cultures have harnessed anaerobic fermentation processes to create a combination of the salty and sour. Fermentation usually starts with just salt, and the water from the vegetables themselves create the brine. As the vegetables break down, they sour, and the result is wildly varied, depending on many factors: the food you are fermenting, the air temperature and humidity, the amount of salt, etc. Fermentation occurs in a controlled environment, and the resulting pickles are removed to cold storage when they are ready, where they will last for a long time. Fermenting cucumbers is a little tricky as they mold easily, but sauerkraut and kimchi are less challenging with very satisfying results, and are a good place for the amateur fermenter to start.

I can only caution, once you jump into the world of pickling, it can become an obsession. You may end up losing counterspace to lines of sterilized glass jars and your kitchen may take on a lingering scent of vinegar. I would like to comfort you with the reassurance that you will make many friends. Everyone loves a pickle!


Here are a couple of basic recipes to start playing with:

Classic Kosher Dills

Adapted from How To Cook Everything by Mark Bittman

The easiest snack in the world to make!

  • Add 1/3 cup of Kosher salt to 1 cup boiling water.
  • Stir to dissolve the salt in the water and add ice, stirring until it stops melting, and the brine is cooled.
  • Pour over whatever veggies you want to brine - cukes, green beans, fennel…. with a handful of dill or fennel greens and a couple of cloves of garlic, broken but not mashed.
  • Weight the brining veggies so that they are completely submerged in liquid and let it sit at room temp for 24 hours, then refrigerate.

If the “pickles” get too salty after a few days, pour off the brine and replace it with clear water




From Alex Lewin/How 2 Heroes


  • ¼ of a cabbage (400 gm) or more of cabbage (green, red, or a mixture)
  • 8 gm (1½ tsp) sea salt

Special Equipment

  • 1-pint mason jars
  • digital kitchen scale
  • large mixing bowls


  1. Quarter the cabbages. Discard the cores or keep them and use them, as you like
  2. Weigh the cabbage
  3. Measure salt equal to roughly 2% of the weight of the cabbage. (Metric measures make this easier.) Alternatively, as in this video, measure 1½ tsp of salt per 400 gm (¼ cabbage). Too much salt will slow down the fermentation, and result in an overly-salty product; too little salt will increase the likelihood of mushiness or even putrefaction
  4. Slice or shred the cabbage using a large chef ’s knife, a shredding attachment on a food processor, or whatever tool you like
  5. Place the cut cabbage in a large mixing bowl, adding salt as you go. When everything is in the bowl, mix and squeeze the mixture with (clean!) hands for a minute or two, until the cabbage has started to release liquid
  6. Pack the mixture as tightly as you can into 1-pint mason jars, leaving at least an inch of space at the top of each jar. Close the jars, and store them at room temperature, away from sunlight
  7. Once a day, open the jars and pack down their contents so that the liquid rises. If the liquid does not cover the cabbage completely after two days, add brine to cover. (The brine should be 2% salt by weight. Use filtered water; the chlorine in municipal tap water kills bacteria—that’s why it’s there!)
  8. Make sure to keep the cabbage covered with liquid thenceforth, otherwise your sauerkraut may discolor, dry out, or even become moldy.  If you don’t leave enough space at the top of the jars, some of the liquid may leak out as the fermentation progresses. This is an inconvenience, but not a cause for alarm
  9. Taste the sauerkraut after a few days four days, and periodically thereafter. Depending upon ambient temperature, your taste, and other factors, the sauerkraut may be “ready” after 4 days, or after 4 months, or some time in between. When you decide it is “ready”, or slightly before, put it in a refrigerator or a cool cellar, or bury it in the ground. The cooler the environment, the slower the subsequent fermentation


  1. Sea salt contains healthy trace minerals. Prefer sea salt over kosher salt. In any case, do not use iodized table salt, and do not use salt containing “anti-caking agents.” (Check the list of ingredients.)
  2. Use a mixture of green cabbage and red cabbage to make pink sauerkraut.
  3. Herbs and spices may be added when making the sauerkraut. For instance, you can add a teaspoon or more of caraway seeds per pound of cabbage. (Or fennel seeds, or anise seeds. Toast them first if you like.) On the other hand, making unseasoned sauerkraut gives you added flexibility; you can always season your sauerkraut a la minute.
  4. Precise kitchen scales can be bought inexpensively over the Internet. A digital scale with 1-gram resolution is very useful for cooking and baking. 0.1-gram resolution can be useful, too, when working with spices, for instance.
  5. On sandwiches, food-processor-shredded sauerkraut works well. On its own, hand-cut sauerkraut is crunchier and perhaps more interesting.


Filed under: Local First — Tags: , , — SLF @ 2:28 pm

Somerville Grooves: Long Live Vinyl!

Aug 24 9:33 am

By Danielle Kennedy


Somerville Grooves storefront, pre-grand opening

The new millennium has ushered in the age of digital technology, and these days the news is full of stories of book storeclosings and struggling media publications turning away from print in favor of web content. So who would have thought, in an era when iTunes reigns king, sales of long-outdated vinyl would be steadily increasing?

Think these records are restricted to used copies of pre-‘80s tunes? Well, think again, because even modern-day artists are producing new vinyl recordings. These days, records exist for all sorts of music lovers, and it is with this mindset that new entrepreneur David Plunkett has opened Somerville Grooves, where you can leave pretention at the door. The soon-to-be SLF member business, now in its second week of fulltime hours, has been drawing curious crowds interested in the store’s collection, which ranges from classic rock to jazz to hip-hop to post-punk to the just plain strange (a workout narrated by the Governator set to 80’s one-hit wonders is just the motivator you need to get in shape). Aside from the ample and growing collection of new and used vinyl, Somerville Grooves carries a small selection of other goodies, including books and apparel.

I think Somerville Grooves promises one of those stores that brings the community together. When you think about it, a new record store goes perfectly with some of the best things about local. It brings people back into the shopping experience in a time of faceless online purchases. Not only that, but you know that every record on sale in the store has made it there only after passing through David Plunkett’s discerning hands, an assurance of the quality of the product (Plunkett only puts records in worthy condition on his shelves) and the devotion and expertise of the owner. Not to mention, the simple setup of the store is just begging to play host to a multitude of sweet future local music events – cross your fingers, everybody! Indeed, the launch of the new soon-to-be hotspot has already coincided nicely with Chris Daltry’s 4th (!) annual Somerville Rock & Roll Yard Sale, a wonderful event celebrating our city’s varied artistic and DIY side with a healthy dose of vintage and vinyl.

Somerville Rock & Roll Yard Sale - August 2011 from Nitya Rao on Vimeo via Your Town

Plunkett, who spent the early ‘90s working at In Your Ear Records before moving on to a career writing for a publishing company, is thrilled to return to his music-lovin’ roots, and Somerville seems to be just as pleased. According to Plunkett, a number of customers have come in to say “thank you” for opening a real record store. Call it sentimentality, but there may be something more to favoring vinyl than simply a better quality sound. Vinyl, especially with all the extras it can come with (liner notes, posters), has an appeal of collectability; people like to talk about music from a standpoint of ownership (“Can we listen to my music now?”). Music is meant to be an experience, one both social and aesthetic, which is hard to attain with the anonymity and over-inundation found in the digitalized world – much as a true “experience” is much more likely to come from a local independent business as opposed to a national chain or big box store, for similar reasons.

In any case, Somerville Grooves, in dealing mainly in used commodities, inherently will be a space for sharing and bonding over music, one of the great socializers. So stop on by to say hi to David, and let him know you appreciate him keeping the unity, passion, and quirk alive and well in Somerville!

Somerville Grooves: open Tues-Sat 11am-7pm & Sun 12-6pm, 26 Union Sq.

– To inquire about selling your records in good condition, call 617-666-1749 or email [email protected]

Filed under: Local First — Tags: , — SLF @ 9:33 am

Shades of Somerville: Bay State Fencers

Aug 22 3:30 pm

- Introducing the Vibrant Vendors of Somerville’s Own -


At Somerville Local First, we not only believe in the importance of supporting locally owned businesses, but getting to know the faces behind counter as well. That is why we decided to create a blog series that profiles various SLF members, asking a set of 10 questions that connect readers to the featured business and to the Somerville community as well.

L. Stacy Eddy and Alexander Chiclana, after Alex earned his B rating by placing 3rd at last season's North American Cup national competition

Looking to add some excitement into your life? Do you often find yourself thinking, There’s not nearly enough sword fighting in my life? But fighting is a bit too barbaric for me, you think. Get active, learn an interesting new sport (talking point!), and become the chivalrous gentleman/woman you knew you were always destined to become: fence with the best at Bay State Fencers. Director L. Stacy Eddy gives SLF some insight into the face behind the fencing mask.


1. Why did you start your business?

To provide the opportunity to local individuals to enjoy the challenges of fencing.

2. What brought you to Somerville?

A great community and a great business opportunity

3. What is your fondest memory of doing business in Somerville?

Every day is a good memory, but if I had to pick one, it’d be the day I realized that I was able to be open 5 days a week.

4.  What gets you really excited about your business?

Teaching fencing!

5.  Thinking about your business, what keeps you up at night?


6.  If you could have one wish come true for Somerville, what would it be?

For the MBTA Green Line Extension project to finally be built.

7.  Favorite motto or quote?

“Persistence and determination alone are omnipotent…”

8.  What’s the most rewarding part of running a small business?

Being my own boss.

9.  What’s the most challenging part of running a small business?

Being my own boss.

10. If your business was an animal, what animal would it be and why?

Samoyed (a working dog)

Filed under: Local First — Tags: — SLF @ 3:30 pm

Get excited - Harvest Fest 2011

Aug 18 1:04 pm
Harvest Fest - a fund AND fun raiser

Harvest Fest - a fund AND fun raiser

It’s that time of year again, and we are incredibly excited to annnounce the date and early bird ticket sales of Harvest Fest 2011!

If you haven’t experienced Harvest Fest in the past, here’s a short video recap of last year’s awesomeness. (A longer cut is coming soon!).

Last years event SOLD OUT, so buy your early bird tix for as low as $20 now, make sure you get in and save some money!

Pretty Things, our SLF member darlings, were a hit in 2010 and will be back this year

Pretty Things, our SLF member darlings, were a hit in 2010 and will be back this year

Harvest Fest is our annual festival and fundraiser, celebrating the best in local libations, restaurants and entertainers.  It will be held in two four-hour sessions (Session 1 - 1-5PM, Session 2 - 6-10 PM) on Saturday October 15th at Arts at the Armory.

Our guests receive unlimited 2 oz. pours of beer and wine from up to 12 different craft breweries and local wineries.  And we’ve already confirmed that craft brew darling, Pretty Things, will be in the house again at Harvest Fest.

We are pleased to welcome back downTown Wine & Spirits as our Beer & Wine Sponsor.  They’ll be helping us organize all the awesome local libations at the event.

Foundry on Elm's Chilled Gazpacho w/ Avacado creme fraiche - one of last year's favorite dishes

Foundry on Elm's Chilled Gazpacho w/ Avacado creme fraiche - one of last year's favorite dishes


We are also psyched  to welcome back Foundry on Elm as our Food Sponsor.  They’ll be helping us select and organize the participating restaurants.  Our guests receive one small plate/sample from 8 local restaurants during each session of Harvest Fest.


We also show love to local musicians and  performers at Harvest Fest, and this year we are psyched to have a Hugh McGowan, of Burren Open Mic fame, curating a local musician showcase for Session 1 and The Improper Bostonian’s Best of Boston DJ, DJ Die Young for Session 2.

We’re also so happy to have an amazing local independent media sponsor from right here in Somerville, The Somerville Scout!

So,  to recap.  Some of the best beer/wine you’ll taste from local New England companies, and more than a meal via the servings from Somerville’s best local restaurants.  At an early bird price of only $20 per session, with all profits going to support the work of Somerville Local First and our vision of an economy that is local, green and fair.  Hard to beat that for sure!

Last year’s event SOLD OUT, and this year, we expect it to happen again.  We are offering a limited amount of Early Bird tickets ($5 savings per session), so don’t wait, act now and support local economies and your palate!

Filed under: Harvest Fest, Local First — Tags: , , , , , , — SLF @ 1:04 pm

Buy your Harvest Fest 2011 Tickets

Aug 18 11:41 am

Choose your preferred option for Harvest Fest tickets below!

Harvest Fest takes place on Saturday October 15th at Arts at the Armory, 191 Highland Ave, Somerville.

Session 1 will run from 1-5, Session 2 from 6-10.

Session tickets get you unlimited 2 oz. pours of beer and wine for that session, a small serving at each of 8 amazing Somerville restaurants (i.e. more than a meal) and some great entertainment and vibes.

Super Supporter tickets get you a special souvenir tasting glass and a big hug from SLF. (And maybe another surprise or two)

All profits go to supporting the work of Somerville Local First and our vision of an economy that is local, green and fair.

Harvest Fest is open to all ages, but obviously only 21+ (with valid ID) can drink.

**Note:  All tickets are electronic and will be listed under the name of the ticket buyer at the door.


Harvest Fest Ticket Options

Filed under: Harvest Fest, Local First — SLF @ 11:41 am

3 Easy Ways to Boost Your Business Online

Aug 16 3:06 pm

By Kelsey Roth


Kelsey Roth of local marketing consultant group, The Management, will be bringing you handy marketing tips monthly specifically for small businesses. These guys know what it’s like to run a local business because they ARE a local business!

Don't be a relic of the past...Get with the times and market your local business the modern way!

Most small business owners have enough to deal with on a day-to-day basis that marketing and self promotion usually take a back seat to things like serving customers, training employees, and managing the books. Focusing a few hours each week on marketing can make a big difference in the long term. Having a web site and creating a page on Facebook are simple tasks that many small business owners can accomplish. But for many businesses, that’s where their online presence stops.

Here are 3 easy things you can do today to help you get more from your Internet presence.

1. Make sure your web site’s text is highlighting your business.
Are you a hobby store in Somerville that specializes in model airplanes? Your front page should say something like “We are a hobby store that specializes in model airplanes located in Somerville, MA.” Google reads these keywords to help figure out how to categorize your web site when providing search results. If someone is searching for model airplanes in Somerville, you want to make sure your store shows up at the top of the list.

2. Claim your business.
Claiming your business on sites like Google Places, Yelp and Facebook allow you to control the information and increase your online visibility. By claiming your business on Google Places and completing the profile information, you increase your visibility on Google Maps, your rankings in Google Search and make it easier for people to locate your business through many mobile apps. By claiming your business on sites like Facebook and Yelp, you gain the ability to respond to reviews, add content and make announcements. Another reason to claim your business is that many of these sites provide valuable statistics about interest in your business such as page views and interactions.

3. Use the tools you have.
Simply having a Facebook page or Twitter account is not enough. People will forget about you if you never post anything. But what should you post? That answer is going to be different for every business but it should begin by asking the same question. Why would someone want to “Like” my Facebook page or follow me on Twitter? You can use these tools to promote announcements about sales, specials and events. Think of other ways that you can provide information that your followers can use. Are you a gardening store? Then post a weekly tip from your expert gardener. These posts can be linked directly back to your website, generating visitors to that as well!

These are just a few ideas to give your business an online boost. The Internet connects us in many ways. Take advantage! Small improvements here and there can go a long way to increasing your online presence, which ultimately leads to more customers and increased profits.

Filed under: Local First — Tags: , , — SLF @ 3:06 pm

Somerville Live Music: One Man Bluegrass Band, Original Reggae & Live Synthpop

Aug 15 4:20 pm

By Sam Coren

DangerSounds' Sam and Dave

Union Square is getting transformed into music nerd heaven soon with the annual Somerville Rock and Roll Yard Sale happening August 21st and the opening of a new record store. Stay tuned for more Somerville Local First coverage on the much anticipated official opening of Somerville Grooves from Danielle Kennedy. Until then be sure to get out of the house and enjoy some of these great upcoming live shows during the next couple weeks at your trusty neighborhood independent music venues!

August 17th: Albino Mbie Project  (Johnny D’s)

Looking for a night of brilliant samba guitar work? Don’t miss NYC’s Albino Mbie Project throwing down soulful, latin-infused licks at Johnny D’s this Wednesday. Receita de Damba, a local Boston duo will be warming up the crowd.

August 19th: Pressure Cooker (Johnny D’s)

For over 14 Years Boston’s Pressure Cooker has been cranking out stellar reggae and rock steady originals. Their top notch musicianship and tight live sound are no doubt going to bring good times for those of you who want to start the weekend on the right foot.

August 20th: DangerSounds (Precinct)

I’m Burnin’ Up by DangerSounds
Need an excuse to just dance yourself into exhaustion on a Saturday night? Hop on down to Precinct Saturday for one of Boston’s most promising electronic duos, DangerSounds.  DangerSound’s Sam and Dave pump out funky electro jams for fans of Anoraak and Chromeo.

August 23rd:  Eric Royer (Johnny D’s)

Eric Royer’s claim to fame as a one man bluegrass band has served him well. In 2003 his interview on NPR’s All Things Considered brought his ingenuity and talent into the national spotlight. His crazy guitar/banjo/puppet contraption that he so masterfully plays is sure to bring the Johnny D’s crowd a big bluegrass bowlful of delight.

August 24th: Deli Magazines Summer Concert Series presents  The New Highway Hymnal (PA’s Lounge)

Indie music mag The Deli is sponsoring a night of New England rock at PA’s. Headlining will be the very trippy sound of Haverill surf rockers The New Highway Hymnal. Also on the bill and worth catching are,  Satellites Fall, an alternative power pop fans of The Smiths and Arcade Fire.

August 27th: Dirt Mall (Rosebud)

Rosebud is one of Davis Square’s best kept secrets for spotting early local talent. Dying for a dose of no-nonsense rock and roll in the same vein as The Hellacopters and The Cult? Check out Waltham’s Dirt Mall for pure unadulterated fun.

Know the inside scoop on good shows happening in the ‘ville? Tweet me at @samcoren for consideration in the next SLF Live Music post!

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