I have certain assumptions about the assumptions that people hold to about what it’s like to be in a band on tour. I assume that most non-touring folks get the bulk of their information about what it’s like to be in a traveling band from VH1 documentaries. When I tell strangers that I’m in a band on tour (I do this all the time. I’ll just walk up to someone out in public, said person just minding his or her business, give em a tap on the shoulder, then, “hey guess what?…”) I imagine that they’re imagining me, the night before, back stage, surrounded by hot chicks, everyone has teased hair, me in leather pants, no shirt, clouds of white powder fill the room like it’s a bakery, the rest of my band (Motley Crue or Poison) trashing our room at the Ritz. Often times I don’t try to correct their image of my life, because why not at least let them live vicariously through the fiction they’ve created? Why burst their bubble by telling them, that, well, I crapped my pants, I played to a crowd of fifteen last night, and I woke up on a dirty floor next to a pile of cigarette butts? They don’t need to know this. But, since you read this anyway and already have a pretty good idea of what our tours are actually like, I have no reservations further dismantling the stereotype in this blog. And that brings me to the point of today’s entry, which is dedicated to one of the most exciting parts of tour…eating. That’s right, eating. It is probably the most frequently anticipated event of the day, even if it’s not anywhere good. This is because most of tour is just sitting around the van, sitting around the venue, sitting around where we are staying, constantly trying to not be bored. And the easiest cure is eating. For example, when we left Lafayette, we spent a solid hour looking for a good diner where we could eat breakfast. That hour flew by. We talked about the chances of finding a diner at a particular exit, why there weren’t more diners, whether or not is was worth it just to stop and eat at Cracker Barrel, what we wanted to eat when we finally found a diner. And guess what? We found one. It was delicious.
I got pancakes and eggs.
Then, after breakfast/lunch (it was noon), we got back in the car and started the long drive to Fort Walton. When we have a far distance to travel in a day, the only time we really get to be outside in the sun is when we stop to eat or get gas, so there’s always this sort of post-food blues that settles over us when we pile back in the van after a meal. We know we’ll most likely be sitting there for the rest of the day, without a legitimate excuse to stop for at least an hour or two. It makes it worse when it’s raining, which it was, pretty much the whole way between Louisiana and Florida.
Though definitely not cold, it was cool enough outside to merit leaving the windows rolled up, which was nice because that meant it was quiet enough in the van for me to listen to an entire Bright Eyes cd all the way through. I’m pretty sure I was the only person excited about this.
By the time we pulled into Fort Walton, the sun was setting and in the sky, as John K. Samson would say, “a darker grey was breaking through a lighter one.” But we were in good spirits because, that’s right, it was time for dinner! Something to do! Rather than heading straight to the venue, we stopped by Cory’s friend’s apartment for an hour or so, and this gave us ample time to make dinner rather than buy it. I grabbed the vantry and got to work.
Vantry, if you’re curious, is a word I made up. It’s the combination of Van and Pantry, and, well, that’s exactly what it is. A few tours ago I figured it would be a good idea to start taking basic food with us and cooking it at the houses we stayed at, thus giving me a chance to cook on tour (something I genuinely like doing) and saving us a ton of money in food costs. At first the vantry was pretty basic, but it has now evolved into two milk crates worth of food and kitchen utensils. We have pans, pasta, knives, a cutting board, basic spices (mostly geared towards pasta), cans of tomatoes, pancake mix, biscuit mix, and anything else we feel like cooking. On the menu in Fort Walton was spaghetti. I cut an onion and a green pepper, sautéed that with a lot of garlic, added some cans of diced tomatoes, and dried herbs. It was delicious and cost about five dollars to feed six people.
We were then all eaten by the world’s largest shark.

Its teeth had lights, which made it extra scary and vicious.
Brett










