Vydamo, is the solo project of ARIA Award-winning Art vs Science’s Jim Finn. The impossibly catchy Becoming Human is a bit of a homage to Finn’s love of The Beatles and Beach Boys with his own modern twist. The project came to life when Jim was ordered by his doctor to undergo a kidney transplant and take time off the road, so instead of playing live music he made music that could later be played live.
We caught up with Vydamo to chat all things cooking, eating pizza covered in sand, and what food he can’t live without…
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
My Dad was the cook in our family. He loves to cook and is exceedingly good at it. He grew up in Texas so has a lot of southern, homestyle influence in what he cooks. We never ate the same thing within two months. He was forever making up new dishes, though there were some favourites amongst our family. Fried chicken, rare rump steak (gotta be at least 5cm think), wiener schnitzel, coq au vin, Texas BBQ chicken, BBQ ribs… the list goes on. All eight of us in our family (six kids) ate every meal at the family table together. It was like a dinner party every night.
How was your diet during recording Becoming Humans, did you cook while you were in studio or was it take away 24/7?
Because of the way I was brought up I really enjoy food that is good for you too. Lots of vegies. Nothing too greasy. Whilst in the studio I always tried to order something different each day and for each meal. I recorded the album for a few days at a time over a few months so it was never too hard mixing it up. Pizza or pasta with a salad, Thai food and sandwiches seemed to be my favourites whilst recording. They also had a jar in the studio that inexplicably was always full of Arnotts biscuits. I probably ate a good ten or so each day. Can’t beat Monte Carlos.
What sort of tour van munchies to you plan on taking on the road for your ‘Becoming Humans’ album tour?
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Really good beef jerky is a must. You can’t buy good jerky in any shops – it always sucks. Though there is a bar in Sydney (Low 302) who make their own jerky. It is flipping amazing; i’ll go and buy supplies there before the tour.
Also some chopped up carrot and celery sticks would be amazing. Apples, mandarins, bananas – they’re great too. Not really a fan of chips though I am a sucker for those ‘roast chicken rolls’ they have at service stations. I think the word ‘roll’ is the only honest part of that name.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
I don’t hate any food. I was always taught to try new things and to try to get to like (or at least not dislike) them. I once ate a pice of pizza covered in sand – I didn’t like that.
I was at the beach with two friends and dropped the last small piece of my slice into the sand. It was only about the size of an Anzac biscuit. One of my friends said he’d give me $40 to pick it up and eat it, then my other friend said he’d match the offer. To me that sensation of biting a piece of sand or dirt is probably the most bone-rattling feeling in the world. I got it over and done with in about 3 minutes – quickest $80 I ever made.
What type of food do you make sure to avoid before a gig or going on stage?
Usually I try not to eat within a few hours of playing, though sometimes you just cant help it. If I do eat it is usually only light stuff, like chopped up vegies or fruit. We usually get a sandwich platter backstage and I’ll sometimes pick at that.
A big heavy meal like pasta is a big no-no. It makes jumping around on stage a nightmare.
Imagine for a second you can request anything on your rider for your upcoming album tour shows. What food and drinks would you put on it?
I would have a roast turkey with all the trimmings prepared by three beautiful women – each from a different part of the world. They would have PHDs in physics, astronomy and evolutionary biology. This would make for interesting dinner conversation.
I would have it accompanied by some amazing French wine from the Alsace region, probably from around the turn of the last century. The wine would be served by a trained monkey wearing a tuxedo. The table water would be from Lake Vostok (a subglacial lake few miles under the antarctic permafrost); it would be bottled in a specially designed vacuum flask to keep it cold and swum up attached to the back of an Emperor Penguin who would then put on a waiters uniform and waddle all the way to the show and bring it to me at the table. I’d have it poured into glasses made of ice from a Norwegian glacier.
What has been your biggest cooking disaster to date?
The first time I cooked for the family of an ex-girlfriend of mine I was a little nervous and completely forgot the most basic of basics. I first poured the pasta into the pot, then cold water on top and let it all come to the boil on the stove. About five minutes in I tasted it and realised what I had done. It was soggy, gluggy and crumbling all at the same time.
I accepted the fact that I would have to start again openly declared myself an idiot to her entire family. Fortunately her father volunteered to pop up to the shops and get some more pasta. After that it was all ok, well everything except my ego.
Where’s your favorite music venue to eat at in Australia?
The best so far was in Canberra at Foreshore festival. They had a five star restaurant backstage. We had this information a few days before the festival so organised to arrive a few hours before our performance. We ate and drank like kings. I’ve never felt more important in my life.
What music do you like to play when you’re cooking?
It really depends on the meal… and my mood. Though classical music always seems to go brilliantly when you’re cooking something special. I think it inspires you to do a good job. You feel like you’re a serious chef it there is classical music playing as you prepare food.
What is one meal you could not live without?
My dad makes the MOST AMAZING beans and franks (you have it on toast). When he does he makes a huge batch because he knows I love it so much. I’ll eat it for every meal. For Christmas the last few years he has cooked huge amounts and frozen it into single portion containers to last me a few weeks. It is the best present I receive and I hope I keep getting it every year.
Becoming Human is out now through Sony Music Entertainment.
