The Ancestors

Visual Art
Cooking Show
The Ancestors were formed in 1998 by John Armstrong, Tom Roschkov and Kelly Pikula as a means to explore improvisational music.  After initial demo recordings were well received, the group took the name, The Ancestors (suggested by Dawn Bissett) and began to perofrrm the odd gigs.  And odd they were... The band drew from Dadaist influences and integrated interactive visual arts and video into their shows.  Many of these performances were also recorded and released as short run CDs.

In 2001, Vince Sanregret joined the gruop on didgeridoo.  The Ancestors regularly featured special guests including Eddie Patterson, Kevin Cook, Gary Lee, Gerry Lutz, Audrey Lidster, Kerri Anderson, Roger Duncan, Tippy Agogo, Kim Glanville, Kelly Simpson, Raylene Campbell and others.  When Al Brant began to play a regular role in Ancestors' performances, all members of the Stone Merchants had officially joined the side project and Merchants' performances had begun to feature "ancestoral" segues and explorations.  In the Spring of 2003, the two groups were merged to form SMAC.

SMAC performed for a couple of years before disbanding.  Since that time, the Ancestors have played one reunion gig with Tippy Agogo in early 2007.  Most recently, they reunited for a Tribal Fusion Extravaganza on November 1st, 2008 at Edmonton's Wunderbar Hofbrau House.  And they're half jokingly talking about compiling a new "Best of the Ancestors" CD.  Here are some mp3 samples:

Wake the Mad Clown
- featuring Maria Dunn on accordion

Sci Fi Expressions
- there's a great story behind this song that I will post at a later date...

Live at Tim's Grill
- featuring Tippy Agogo, Kim Glanville and Roger Duncan,
live at Tim's Grill on November 1st, 2002

Tom Roschkov - electric guitar, vocals, erhu, Lekolilo flute, plastic bottles, percussion and electronic gadgets
Johnny Armstrong - electric bass, acoustic fretless bass, Theremin, keyboard, vocals and percussion
Kelly Pikula - drums, percussion, vocals and power tools 
 

Wildly spontaneous, experimental & over the edge, the Ancestors draw sporadically from rock, roots, funk and blues. Slathered in psychedelia and dripping with begonias, the band traipses across a wide spectrum of sound from brooding laments to enraged volleys of bombastic fury. Despite a complete lack of planning, forms develop and moods evolve almost magically as the Ancestors weave a chaotic tapestry of expressive noise.
Once thought to only exist in a north-end rehearsal space when the moon was full, the Ancestors became (sur)reality as experimental tapes began to surface in homes and car stereo in early 1998. The band's first live performance was a  shared bill with Kerri Anderson and Big Fish Eat Little Fish in July. This was followed by a well-received appearance at the Sasquatch Festival.  In December of 1998, the Ancestors performed at Edmonton's Yardbird Suite as part of the Momentum Experimental Music Series.  The Ancestors performed a return engagement at the Yardbird Suite on November 4th, 1999. 
The band enjoyed playing a full Friday evening with special guests at the Sidetrack Cafe in January of 2000.   This was the first use of a Theremin in the band.  The Ancestors played with Eddie & Vinnie at the  North Country Fair in June of 2000.  Soon after, the Ancestors began showing up at occasional Stone Merchants gigs...
The Ancestors' second semi-studio recording was entitled, "No Second Takes" and included four multi-tracked (one take per track) arrangements and several live tracks from the January 2000 performance at the Sidetrack Cafe.  Guest artists at the 'Track included Eddie Patterson and Gerry Lutz on guitars, Audrey Lidster's vocals and Vince Sanregret on didgeridoo.

The Ancestors released three additional live recordings from their very first performance at the Yardbird Suite (with Kerri Anderson in Dec. 12th, 1998), a BEAMS performance at Latitude 53 (with Kevin Cook & Gary Lee in November 29th, 2001) and one of their last live performances at Tim's Grill (with Roger Duncan, Tippy Agogo, Kim Glanville and Kelly Simpson November 1st, 2002).


 
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The New Ancestors' Cooking Show

In order to further share the madness that is the Ancestors,
the band have begun working on a new cooking show.
Based out of Johnny Bordeaux's funky new digs,
each show will feature special guests who will be invited
to bring a recipe and cook with the band.
Music and debauchery will follow.
The program will likely develop into a complete
web-based variety site
that will include an archive of recipes,
photos, sound bytes and, eventually, video clips.

The Ancestors held their inaugural run through
on January 1st, 2000.
Audrey Lidster and Gerry Lutz guested
and the menu included:

baked yam stuffed with onion and seasonings
turmeric, basmati rice
biryani stir fry vegetables
fava beans
cucumber baked with kimchi
and curried coconut milk sauce

The band and guests recorded 1 hour of
improvised music ranging from
the Ancestors' usual brood with ethereal vocals from Audrey
to full out space rock with big, fx guitar from Gerry.

2 further cooking shows have been held and taped on DV.
Watch for further details soon.

In the meantime (and by popular demand),
heeeeeeeeer'es Johnny's salsa recipe:

John’s Famous 10 Pepper Salsa Recipe

This recipe has many variations.  No two salsas are ever the same.

Dice:  1 green pepper (# 1)
  1 red pepper (# 2)
  2 stalks of celery
  2 green onions
  2 tomatoes
  1/3 of a cup of jalapeno peppers (# 3)
  parsley (3 stalks)
  cilantro (1 stalk – maybe, 6 leaves)

Mix:  the diced vegetables
  1 large can of stewed tomatoes (it’s good to chop these finer)
  2 small cans of Old El Paso Diced green chili peppers (# 4)
  1 small jar of medium Old El Paso Taco Sauce

Add:  dash of soy sauce
  dash of Lea & Perrin’s Worchesterchire Sauce
  juice of 1 lemon
  juice of 1 lime
  dried oregano
  some garlic powder
  a bit of cumin
  a little dried chili peppers (# 5)
  some cayenne pepper (# 6)
dash of tabasco pepper sauce (# 7)
Sambal Olek - ground red chili paste (# 8)
habanero pepper sauce (# 9)
  pinch of salt
pinch of black pepper (# 10)

Combine all these ingredients and enjoy fresh salsa.
Corn tortilla chips without excessive seasoning or salt
and cold “cervezas” are the suggested accompaniment.
 

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