Welcome back, folks! Although Bass Musician Magazine’s assignment for me has so far been one of providing technique-related material and assignments, I would be remiss if...
Once again, I’d like to stick with the basics for this installment and take up where we left off last time around. In my last lesson,...
Meet Phil Baker – A NIGHT AT THE VILLAGE VANGUARD – VOL. 1 I consider Sonny Rollins’ “A Night at the Village Vanguard” to be one...
It’s the Things In Between…. Things in between? What the hell is he talking about? A sandwich? No, I’m talking about the things in between that...
Playing across the neck is the real secret behind an Extended Range Instrument (ERI). Whatever position you play in, first, third, fifth, you have several octaves...
In time, I’ve realized that there are several landmark growth moments in anything that you attempt to master. That goes for anything and anyone. As it...
In this month’s installment of Pick’s Transcription Workshop I’ve chosen to focus on a young technically brilliant bass phenom from France named Hadrien Feraud. If you...
Hello, Everybody, and welcome to the second installment of Opening the Slap Style Vocabulary. Recently, drummer Chris Ceja and I played at Pete Decuir’s BassQuake in...
Click on the docment below to launch the Slap Triad Arpeggios lesson. Download Ray_Riendeau_Slap_Arpeggios.mov
I have a band called the Traveling Black Hillbilly’s. I play Banjo and Bass in the band. We played for a festival in Ohio in September...
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...
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...
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...
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...