Coldplay: N&/

Iain W. Reeve, A&E Editor

 

the

ver past four years,

() Coldplay has managed to
become one of the world’s
most popular rock acts, combining catchy
pop melodies with genuinely deep, multi-

Fennec acne

layered instrumentation. They have
carved out a niche for themselves in the
mainstream world as big-time hit makers,
and among the more critical as one of few
acceptable worldwide pop acts. With their
apt combination of pop sensibilities and
true artistic depth, Coldplay have also
managed to patent a distinctive sound that
has been often emulated, but never repli-
cated. While X&Y is not a major
departure from their core sound, it does
strike some new ground, and leaves wide
open the future of one of the world’s
most beloved bands.

The most significant sonic difference
right out of the gates on this album is that
most songs are electric-guitar driven. This
is the type of thing we’ve seen occasional-
ly in songs like “Shiver,” but Coldplay has

typically been a piano- and acoustic guitar-
driven band.

While his past work has been notable,
the first half of this album is Jonny
Buckland’s time to shine. On songs such
as “Talk,” “Low,” and “White Shadows,”
the band manages to chisel out a new
sound utilizing fast, driving bass and
drums, infectious and rapid guitar, and
Chris Martin’s signature vocal cries. Much
of the piano that dominated previous
albums is replaced with organs and syn-
thesizers, presumably played by Martin.
The ever-present hum of some electric
synth creates a solid backdrop for
Buckland’s lightning riffs and Guy
Berryman’s pounding bass. This stuff
drives harder than anything the band has
done to date; it is certainly an interesting

 

step. The only problem is that it may be
too present. One of the big staples of
Coldplay on their past albums was the
great diversity of mood in their songs.
There are a few tracks that deviate from
the album’s norm, mostly second-half
songs such as “A Message” and “The
Hardest Part,” but what X&Y really need-
ed was some more low-key piano and
acoustic numbers along the lines of the
album’s hidden track “’Til Kingdom
Come.” It would have made for a nice bal-
ance. Still, this is nitpicking on what is a
powerful, well-conceived album with two
distinct halves. It could be their strongest
to date, and it certainly makes one wonder
what they will do next.

 

Meals of Champions

Stephanie Or, OP Contributor
ack in the days of elementary
school, my choice of breakfast

B was an assortment of sugarcoat-

ed cereal. By high school, I was lucky to
even wake up on time to make it to class.
But nowadays, in my early 20s, I have
come to appreciate a certain joy in the
highly underrated (at least in my books)
meal known as breakfast.

An Encoded Menu “Fo Sho!”
Hatch: A Breakfast Parlour

317 E Broadway, 604-872-3166
Price range: (approximately) $4—-14

Amy Woods and Mark Thomson (and
friends) have gathered together to open a
breakfast parlour. Okay, so you’re proba-
bly thinking, Amy Woods and Mark
Thomson, who? They’re the co-owners of
Foundation (on Main St.). Unlike
Foundation, which serves vegetarian and
vegan fare, Hatch serves meat—no wor-
ries, everything is organic and fresh.

Hatch is a simple (but tasty) concept.
Breakfast all day, everyday (9-5).
However, when it comes to reading the
menu, things get a little complicated.
Their creatively penned menu reads like
an encoded message, but worry not,
friendly staff will be glad to help you. The
author even threw in a “fo sho” for good
measures. If you’re into sharing, you can
get a “carnie,’ which is a share-plate
breakfast—rumoured to feed two (or two
and a kid). Juices come in glasses, pints,
and even pitchers—take your pick.

July 13/2005

My first visit to Hatch, I got myself
their Hatched Quiche (flavours change
often). It’s a concoction of lime and avo-
cado on a phyllo pastry. Accompanying

“<

(or directly quoting the menu, “serviced
by”) every breakfast is a green salad and
potatoes (not the usual hash browns but a
choice of mashed or sliced). The green
salad came slightly drizzled with a mango
dressing. Salad in the morning? Makes
sense, since salads help exfoliate your
mouth, and freshen your breath without
gum. Genius.

Of course, breakfast isn’t the only
meal that’s important, let us not forget
lunch!

Rally to Free Tibet While Enjoying
Good Food!

The Green Room

4328 Main St., 604-688-5565

Price range: $4-11

I must have passed by The Green Room

 

20-30 times before realizing that it was a
café. They have “Free Tibet” t-shirts
hanging in their windows, so I’ve always
dismissed them as a clothing store of
sorts. It wasn’t until the fateful day when I
saw their daily soup sign that I was
intrigued. Never mind the fact that the
weather was completely muggy and
unbearably hot, I wanted soup. So I ven-
tured into the café. By the time my server
handed me a menu, I had forgotten about
the daily soup altogether.

The Green Room was spawned from a
smoothie/juice bar (which was located in
Kits). This cozy little café’s walls are dec-
orated with Tibetan art pieces (that are for
sale), but if you would like to eat outside
you can venture into the back where a
patio (I use the term loosely) is located.
Although The Green Room serves main-
ly vegetarian and vegan meals, there is also
a choice of free-range chicken and
salmon.

Their yam fries are to die for. Baked to

perfection and cut to just the right thick-
ness, served with either a chipotle or
vegan mayo. If you’re not into yams, try
their cracked chili-and-herb cheese pero-
gies with a garlic-tomato coulis and
lemon-dill sour cream.

I won’t review the menu for you any
longer, since I overheard the cook/owner
saying she’s changing it.... So, ’d hurry
down to the Green Room if I were you.

An Italian Urban Fare: East Side Style
La Gortta Del Formaggio

1791 Commercial Drive, 604-255-3911
Price range: (for sandwiches) $4-9

Although there aren’t any square (“gour-
met”) watermelons at La Gortta, there is
a vast variety of Italian imported goods.
Prices are a tad higher than other sur-
rounding grocers, but their sandwiches
and deli meat/cheeses selection is superb.

Being a self-proclaimed olive lover, I
couldn’t stay away from their fresh olives.
Mmm. If you don’t like olives, give their
artichoke hearts a try, or sun-dried toma-
toes, or crunchy pickles. If you’re not
planning to eat them right away, just get
the deli clerk to put some brine into the
container.

Their sandwich counter makes me feel
like ’m at Subway. You have your choice
of meat, condiments, and a variety of
toppings (Olives? Check! Tomatoes? Yes.
Lettuce? Of course!).

(Psst, if you want some desserts after
lunch, go next door to Fratelli.)

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