I recall the days when I’d go into the studio as a hired hand and all I needed to ask is “Do you want me to...
Please click on the link below, Jaco-Used to be a Cha Cha, to download the transcription. Jaco-Used_To_Be_a_Cha_Cha
The ability to transcribe, or write down on paper what you hear on a recording, is one of the most valuable tools a musician can possess....
In our last training session (click here to view Part 2) we played, memorized and internalized the eight scales and arpeggios that apply to our “Autumn...
** Note: At the end of this page is the music download of the lesson. Please scroll to the bottom, click to open, and then continue...
Welcome back, folks! Last time around I took a momentary departure from purely technical subjects to introduce to you the importance of melody. Moving forward, I...
As I’ve mentioned in previous articles, taking on the responsibility of the business side of your artistic quest is paramount. Each artist I’ve interviewed so far...
Hi everyone, welcome back to this months issue! I thank you for your questions, but all the questions have been the same: “How do I get...
Chris Brandt has been my bass tech for well over a decade. His knowledge and skills as a tech are second to none, but he also...
It’s possible that many of the people reading this have found themselves in a position where they’ve had to play a song that they’ve never heard...
“Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that’s creativity” -Charles Mingus Charlie Haden’s tone and minimalism have made him one of...
The first topic I’d like to cover in this slap series is what I call double thumbing. I guess I’m “old school” when it comes to...
In my pursuit of understanding tonality, I discovered that I play way too many notes. I’m reminded of a comment about my 11 string bass, when...
I remember entering a metro talent search when I was in high school. I was a Stanley Clarke fanatic and even performed in a custom made...
Let’s see, a healthy dash of salt — well maybe a little more. Next some fresh ground pepper and a couple of cloves of garlic, then...