Your friendly neighborhood Kitchen mixologists got the opportunity to get up with one of most top-notch producers puttin in work. And I do mean work. This dude has a plethora of projects under his belt, all worth an honest listen. I was about to label him as a Hip Hop producer but that would be a misnomer. I’d rather describe him as a producer that crafts music that rappers are easily able to rock over. Half the time it’s more indie-folk-pop type joints that he’s putting together but the MC’s he collaborates with rework that angle; sharp and precise.
Here’s a taste of his solo work. Dope instrumental joint that’s ridiculous enough on its own…
But then he gets up with hella skillful rappers like Kirby Dominant and puts together groups like Paranoid Castle…
A Kitchenmix favorite from one of his collaborative efforts with Awol One…
I’d be here all day trying to show you all of the projects he’s worked on but I gotta get into this interview. Just do yourself a favor and don’t miss out on his projects with Ron Contour, Akuma, Nolto, Myka 9, Joe Dub, or Common Grackle.
Alright, let’s get into some food and music talk with the man of the hour.
TKM: First, if you were writing your own wikipedia page, what would you want said about Factor?
FACTOR: Factor aka Factor Chandelier is a Producer who deserves millions of dollars ha ha … nah what they have is probably cool… Brainstormer, gives a fuck about his homies and works hard!
TKM: How does food relate to the creation of your music?
FACTOR: I basically eat before, after and during work. ha ha
TKM: How are your kitchen skills (are you comfortable in the kitchen)?
FACTOR: I would say in the 90% range … can’t really do deserts yet.
TKM: I know you’re from Canada. How would you compare the food cultures of the U.S. and Canada?
FACTOR: I would say the fast food culture seems to be a bit more prominent in the USA … especially on this last tour. ha ha
TKM: How long have you been vegetarian and what prompted that?
FACTOR: I haven’t eaten anything with a face for 13 years… It started out as a diet thing and honestly to see if i could do it… then every day that passed made me realize how it was the right decision for me.
TKM: If you could have anyone (past, present, famous, family…) make you a meal, who would it be?
FACTOR: Damnnnnn…hmmmmmm, Audrey Hepburn…
TKM: Do you have a recipe to share?
FACTOR: Lentil meatballs w/ Lemon pesto sauce
2 Cups Cooked Lentils
2 Eggs, lightly beaten
3/4 Cup Ricotta
1/4 Cup Fresh Grated Parmesan Cheese
1 Large Clove Garlic, minced
1/2 tsp. Fennel Seed, crushed
2 Tbsp. Finely Chopped Fresh Parsley
Hefty Pinch of Dried or Fresh Thyme
1 tsp. Each Sea Salt and Pepper
2/3 Cup Breadcrumbs (fresh or panko, preferably)
Lemon Pesto Sauce
1 Clove Garlic
1/4 Cup Pinenuts
Zest and Juice of one Meyer Lemon
1/2 tsp. Sea Salt
1 Cup Packed Basil Leaves
1/4 – 1/3 Cup Extra Virgin Olive Oil
2 Tbsp. Grated Parmesan
2 Tbsp. Water to thin
In a food processor, pulverize the lentils into mush. Put them in a
large mixing bowl.
Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parlsey,
thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs
and let the mix sit for 20 minutes.
For the pesto sauce, put the garlic, nuts, lemon zest and juice and
salt in a food processor or blender and run until smooth. Add in the
basil leaves and olive oil until you get a smooth, sauce-like
consistency. Add water, oil or lemon juice to thin as desired. Stir in
the parmesan and set aside. The sauce will keep covered in the fridge
for about a week.
Preheat the oven to 400′. Check the lentil mix by rolling a 1” round
ball between your palms, it should hold together fairly well. If it
seems pretty wet and is falling apart, stir in another Tbsp. or two of
breadcrumbs until the ball will stay together.
Line a baking sheet with parchment paper. Roll the mix into balls and
line them up on a baking sheet (they don’t need lots of space between,
they won’t spread). If you like a bit more of a crust, brush them with
Bake on the middle rack for 15-20 minutes until the tops are golden
brown, gently turning the balls over halfway through baking. Remove to
Serve with your favorite noodles, on a bed of sauteed greens, or
simply on their own with a nice drizzle of the pesto sauce.
TKM: In food terms, how would you describe yourself? (I might say something like: organic, spicy and crunchy – but never crumbs – goodness)
FACTOR: Spicy veggie and tomatos with melted cheese.
TKM: What’s the best city for food?
FACTOR: Gotta say SF but Montreal is a close 2nd.
TKM: True or False: You are what you eat…
TKM: Alright, let’s shift gears and talk about music. What inspires you to create?
FACTOR: Most everything inspires me… but usually after touring on a trip gives me new ideas … Traveling helps me a lot.
TKM: Does spirituality play any part in the creation of your music?
FACTOR: Rasta maybe. ha ha
TKM: Ha. Nice. You’ve worked with some of the best that are out there, in many different genres. Who would be the one person you would most want to collaborate with?
FACTOR: Probably Dolores O’Riordan from the Cranberries or Ghostface Killah
TKM: Ooh, interesting. What has been your proudest moment in your musical career?
FACTOR: My proudest moment is yet to come!
TKM: Ah, good answer. Let’s wrap up with this. Finish this sentence: If you weren’t making music you’d probably be…
Thanks. Please email me any veggie recipes i should try … honestly I love
cooking at the house when i am not on tour.
TKM: No doubt. We’ve always got something cookin’.
For Factor and all our readers, please make sure to check in on our recipe page to stay up with some tasty goodness.
And finally, if you don’t own any of Factor’s projects, I’d start with Lawson Graham. That album touches on many of his styles and contains tracks with quite a few of his frequent collaborators. Put it on and try his recipe…cuz that’s what we’re doing. Good Eats. Good Beats. Peace.