The bouncy rhythm, the delicate music arrangement and good musicianship have made Harmonious Wail, one of the few outstanding bands that combines Eastern European folk songs and American jazz music. \nFor those who missed their first Taiwan concert in Chiayi yesterday, try to catch up with one of the six other concerts during their Taiwan tour. \nTheir upcoming gigs are Oct 1 in Yuanlin, Changhua county, Oct 3 in Taipei's National Concert Hall, Oct 5 in Taichung, Oct 6 in Chungli, Taoyuan county, Oct 7 in Kaohsiung and Oct 8 in Hsinchu. \nEstablished in 1987, Harmonious Wail inlcudes mandolin, acoustic guitar, double bass, occasional fiddler and a female vocal. Its music owes a debt to musicians such as Django Reinhardt, Stephane Grappelli, and David Grisman. \nHarmonious Wail founder and leader Sims Delaney-Potthoff said, "It's Jethro Burns' fault," when asked about the style of the band's mandolin-heavy gypsy-jazz. \nFor seven years, Sims studied with Burns, the legendary jazz mandolinist, laying the foundation for Harmonious Wail's acoustic string sound. He studied at Boston's Berklee College of Music, honing his skills while immersing himself in "gypsy" music. \nVocalist Maggie Delaney-Potthoff is a captivating performer. Equally at home scat-singing over a bebop tune, soaring on a solo, or blending with Wail's tight vocal harmonies, she delivers both powerhouse tunes and ballads with confidence and ease. Her well-received tunes include I'm always Chasing Rainbows, After You've Gone. \nAs a strings-based band, the guitarist Tom Waselchuk and bassist John Mesoloras are vital to the band's music. Waselchuck has performed with and led jazz groups such as Full Count Jazz Band, Wholly Cats, and played folk and blues and western swing. \nMesoloras has a powerful, rock steady and energetic stand-up bass playing style and is a perfect match for Sims Delaney-Potthoff's mandolin. Together, the band has a unique aura that brings the audience back to the scene of Paris jazz clubs of the 1930s.
I sat down this week for a chat with Taiwan Internet stalwart T. H. Schee (徐子涵, @scheeinfo on Twitter). Schee’s career for the last two decades has been focused on Internet and public policy in Taiwan. At 24, in 2002, Schee became project manager at Yam.com for blogs. Since then he has been involved in the digital transformation of Taiwan, consulting for and participating on government, academic and private organizations and panels. He has built up a reputation for his work on the intersection of Internet and public policy. Schee was invited to a UN expert council in 2011 based
Nov. 30 to Dec. 6 The Hunan Braves (湖南勇) are famous for their ferocity in combat. It’s said that while defending Taiwan against the French during the 1884 Battle of Tamsui, they would rush back to the battlefield immediately after having their wounds treated. The combined forces of Qing Dynasty troops, irregular warriors like the Braves as well as local resistance fighters eventually fended off the French in a shocking victory. The Hunan Braves, who belonged to the Zhuosheng Battalion (擢勝營) under Qing Dynasty general Sun Kai-hua (孫開華), himself a native of Hunan, were no strangers to Taiwan. They first arrived in
Sasadre is a born performer. The energetic septuagenarian from the Aboriginal Paiwan community dandyishly presents himself with a scarf tastefully tied around his neck and a laurel adorning his crown — made from a plant I’m too distracted by his schtick to ask the name of. We are in the mountains of Taitung County, and Sasadre has been tasked to teach us about his community’s traditional slate houses and agricultural practices. He does so with panache. For the 60 minutes we are at the settlement, Sasadre variously scolds our party for using a hunter’s knife incorrectly, encourages us to dig up
China’s efforts to win an international certification for pao cai, a pickled vegetable dish from Sichuan Province, is turning into a social media showdown between Chinese and South Korean netizens over the origin of kimchi, a staple Korean cuisine made of cabbage. Beijing recently won a certification from the International Organization for Standardization (ISO) for pao cai, an achievement the state-run Global Times reported as “an international standard for the kimchi industry led by China.” South Korean media was fast to dispute such a claim and accuse the bigger neighbor of trying to make kimchi a type of China-made pao cai. The episode