The timing of this new series has been held up mostly in the hope that one of the respected music publications I’ve pitched it to would eagerly see the value in telling these stories. I understand that they are rightfully busy (and let’s be honest, it’s not like I’m reinventing the wheel here) but much like a petulant child-I’ve grown tired of waiting.So, similar to when someone spots the semblance of Christ himself on an Oreo I received my sign, that it was time to move forward.

In retrospect - and in big band history - Tommy Dorsey’s must be recognized as the greatest all-round dance band of them all. Others may have sounded more creative. Others may have swung harder and more consistently. Others may have developed more distinctive styles. But of all the hundreds of well-known bands, Tommy Dorsey’s could do more things better than any other could. -George T. Simon, editor-in-chief of Metronome Sixty-seven years ago tomorrow, on November 26, 1956, Tommy Dorsey died.

View most updated version of this post on Substack.Share Tony “T-Bone” Bellamy was the lead guitarist for Redbone from 1969-1977, the all-Native American and Mexican-American rock group best known for their top five U.S. hit “Come And Get Your Love.” Robert Anthony Avila (aka Tony Bellamy) was Yaqui-Mexican American and joined brothers Lolly and Pat Vasquez-Vegas in Redbone in 1969, shortly before they signed to Epic Records. They were inspired by Jimi Hendrix (who was part Cherokee) to form an all-Native American rock group.

It’s the middle of June. Mandatory minicamp just ended, and there’s nothing for 5 weeks until training camp begins on July 21st. We’re in the doldrums, people. The dead part of the offseason. This is the part of the offseason I’ve been dreading ever since BJ Kissel brought me on board. With nothing current going on to direct my writing, I thought I’d start a series of articles about the places I go to get the numbers and data for my articles.

The first-ever Pasta Social Club dinner took place five years ago, on the night before Thanksgiving. I hosted it for ten of my closest friends, fresh out of culinary school and stumbling to find my footing working the pastry line at Lilia in Brooklyn. I somehow managed to get time off for the holiday, and I made sure to use every spare moment to hone my novice pasta-making skills. The evening’s menu was simple.