Interview with Mark Adams

I managed to catch up with Mark Adams recently who kindly agreed to do an interview for my blog. It’s my first “real” interview so I hope you all like it and that it makes for interesting reading. Mark has only been training MMA for a little over 3 years. In that time he has amassed an undefeated record going 10-0-1 in amateur MMA and 4-0-0 Pro. He is now ranked in the top ten Featherweights in the UK and has trained in America with Randy Couture and Eddie Bravo. After beginning his career at the highly regarded UK gym South Coast Submissions in Gosport run by Brian Adams, he is now a full-time MMA pro living in Liverpool and training at the internationally reknowned Wolfslair gym, home to Michael Bisping and Quinton “Rampage” Jackson among others. Next month Mark fights in the semi-finals of the Ultimate Challenge featherweight grand-prix and has his eye on the belt and going on to achieve big things in the sport.

I chatted to Mark about his journey in MMA so far, his training, and what the future holds for a fighter who many are tipping as a future star of UKMMA.

• Tell me a bit about your background and how you got into MMA?

I was coming to the end of my time in the Parachute Regiment and we used to watch the UFC events. I started training in the evenings with a mate, neither of us knew much but that’s how I started. As a kid I always loved boxing and hardly missed a Friday fight night so when MMA came into my life I was hooked.

• You joined the paras straight out of school and saw active service in the first Iraq conflict at a relatively young age. Do you think the military training and frontline experience helped you at all with developing a “fighters mentality”?


I don’t know if being in Iraq helped but I think depot (para reg training) helped. It taught me a few things like dedication, will-power and the ability to dig deep and not to quit. Things in life that are worth anything you have to sacrifice for. I would like to say R.I.P James Bateman and Kevin Mulligan who recently lost their lives in Afghan. Top blokes.
• You made the decision to give up work and become a full time fighter. Was that an easy decision and what would you say to anyone thinking of doing the same?


It was an easy decision for me. I knew to one day reach my potential I would have to train full time. I was doing well as an amateur and felt it was the right thing to do. It’s a massive struggle now at the lower end and my girlfriend is a big support.
• Tell me about your early days training with South Coast Submissions, you had an undefeated amateur career with them and Brian Adams coached you through your first few pro-fights. How important was that experience for you?


Yeah it was great at SCS and we were all active doing the amateur tourneys. I remember the guys were dedicated and there was even a good turn out at stupid o’clock on a Sunday morning. Brian is a good coach and has a great success rate with his fighters. He supported my move to train full time and still helps me out now.
• You are a great example of how a solid amateur career can lay the foundations for a good pro career. Do you think this is a route all fighters who aspire to compete on the big MMA shows should take?


There are good and bad points to having an amateur career. The experience you get is great, but it’s hard to get matched up – even on my pro debut as I was already regarded as too experienced, apparently. Also if my amateur wins were actually on my pro record I would be closer to where I want to be. I still stand by my belief though and I feel to be a professional in any sport you have to prove yourself as an amateur first. With the level of MMA improving all the time you’ll get found out if you turn pro with no amateur experience soon.
• What brought you from your origins training in Gosport to finally ending up where you are now??


The need to get my ass kicked everyday and reach my potential!
• Do you feel that eventually all fighters outgrow their “home gym” and need to branch out?


No. Most fighters won’t out grow their gyms. It also depends on what gym you start at. I still think its important to branch out and train with the best coaches you can but in most cases the average fighter wont out grow his/her gym.
• How have you settled into your new camp?


I’m like a gypsy, I can settle anywhere! [laughs]. To be fair I haven’t been at the Wolfslair long but all the guys are great.
• Do you ever get star struck when you see people like kongo, bisping, rampage etc.. on the mats?


I don’t really get star struck as were all humans trying to achieve our goals but I do admire where they are and the dedication they have put in to getting there.
• You’ve travelled to America a fair bit to train, how was that?


Its brilliant over there, no distractions and quality training. I stayed at Shawn Tompkins house, got chauffeured around by Dan Hardy and watched Affliction around Randy Couture’s house. Doesn’t get much better than that right?
• Whilst over in America you trained a bit with Eddie Bravo. He’s a controversial figure in BJJ, do you think his unorthodox style of grappling is better for MMA than more traditional BJJ?


I think Eddie has some great stuff for MMA but there is also some great stuff from traditional Jiu Jitsu. You have to take what works best for you from both. Good thing about Eddies is its designed around NO GI and obviously MMA is done without a GI. A lot of Eddie’s game is fighting off your back though and unless you’re a high level Jits player I don’t think it’s a good idea to play that game in MMA.
• How does the training in America differ from over here?


I think the gap between the USA and UK is not as great as it was and the results our guys have on the big shows proves that, but there is still something about training in America which adds to your game and the level of training is brilliant.
• Who is your hero in MMA, the fighter you most admire and would like to emulate?


I admire a few fighters. Frankie Edgar for his work rate and cardio, GSP for his ground control and wrestling and Anderson Silva for his devastating accurate striking. Their skill amazes me every time I watch them.
• Who has been the biggest influence on your MMA career so far?


All the people who have helped me over the last three years and put their time into me. They have all influenced me and added parts to my game.
• How great a role do you think natural talent and athleticism play in making a successful MMA fighter. Do you think just anyone can become truly great at MMA with hard work, or do you think the Coutures, Penns, Silva’s and GSP’s of the world are so good because of their genetic gifts as well as their work ethic?


To be truly great I think you need natural talent, athleticism and hard work. Unfortunately you often find people with the least talent put the hard work in while people with natural talent and athleticism on there side hardly train. You can get far with just hard work and dedication but to be a true great in the sport I feel you need the full package.
• You are competing in the featherweight grandprix at Ultimate Challenge and had a tough first fight against Brad Wheeler, winning the decision. Would you say that was your hardest fight of your career so far?


Brad is a super tough kid. His face was a mess after our fight and he refused to give me anything in the fight. I injured my hand on his head which took ages to heal. I would say it was my hardest fight and I learned a lot from it.
• You’ve been under the radar for a while in UKMMA but you recently broke into the top ten uk feather weight rankings and the whole UKMMA community is starting to sit up and take notice, mentioning you in the same breath as more well known and (arguably) highly regarded fighters like Paul Reed and Ashleigh Grimshaw. Now that people know you, is it easier or harder to get fights at the right level for you or does your amateur background and undefeated record put a lot of potential opponents off?


Well I’ve got this year worked out with this tournament and I was also in the BAMMA tournament before it fell through so didn’t have to worry about getting matched up as you fight the winner of the previous round. But to answer your question on getting matched up with an amateur record, it’s hard as guys your level don’t want to know and the top guys have nothing to gain from beating you. I leave it up to my management but we’re doing it the right way and working our way through the rankings.
• There aren’t too many fighters who remain undefeated their whole career. Do you ever let yourself think about losing and what you’d do or how you’d react to that?


The fact is its MMA and you will lose at some point but I try to stay positive and don’t really think about losing. I’d like to think if I lost I would work on my weaknesses and come back stronger.
• Obviously you are concentrating on your matches in the Ultimate Challenge Grand Prix for now, but have you got your eye on any other domestic fighters that you’d like to be matched up with?


I leave that up to my management but I was due to fight Paul Reed on BAMMA and that fell through so maybe we could get that back on in the future.
• I’m sure that would be a great fight, let’s hope that happens some time in the future! Next up for you at UC is Simon Gill. What do you know about him and can you say anything about the gameplan you will have going into your September fight with him?


He has good Jiu Jitsu but this is MMA and I don’t think he will cope in my world. A fight is a fight but one things for sure I’ll be coming to win.
• What is your ultimate aim in MMA? Where do you see yourself in 2 or 3 years time?


My aim is to be the best that I can be and in 2-3 years I will hopefully be signed to a big show but time will tell on that.
• What do you do to escape and unwind from training. or do you literally just eat sleep and train running up to a fight?


Running up to a fight?!?! I eat, sleep and train full stop! [laughs]. I’m pretty boring really, I hardly go out and don’t drink. During the week I don’t get much time to myself but on the weekend i’ll spend time with my girl.
• Finally, anyone you want to shout out or sponsors you want to mention?


I would like to thank everyone who helps me out and goes out of their way for me. It’s not forgotten.

I’d like to thank my sponsors- Frontline fighter, Fareham tyres and auto care, Opro and Melee. My next fight is on sky sports so if there is anyone reading this who wants to sponsor me you can contact me or my management at markadamsmma.com. The website is still under construction but it’s up and running.

I’d just like to say thanks to Mark for giving me the interview and wish him all the best for his fight against Simon Gill on September 19th at Ultimate Challenge!

[Via http://didntyoubringanybeer.wordpress.com]

Landrieu Remains Skeptical about Public Health Option

In an interview with the Times-Picayune, Senator Mary Landrieu (D-LA) “repeated her skepticism about a public insurance plan, arguing that the federal budget cannot sustain the cost.”

She said she thinks the supporters of a "public option" are focused more on expanding access, which she described as a secondary priority that must follow controlling costs within the current system.

"I want to make sure, No. 1, that whatever we do lowers costs for consumers and business, for the people who drive the economy," she said.

She is “actively engaged with Sens. Ron Wyden, D-Ore., and Bob Bennett, R-Utah, on a health care bill first introduced in 2007.”

The Wyden-Bennett bill includes a government-regulated insurance exchange, but only with private plans, and it puts the burden on individuals to buy coverage, with the government providing subsidies for premiums based on need.

Perhaps most fundamental, it would begin to shift the entire insurance market away from its current employer-based model by ending the income tax exemption on health benefits, instead giving taxpayers generous tax breaks for insurance coverage.

It’s unclear how much of that bill will be included in the final Senate Finance Committee measure.  Landrieu promises to reserve all options on floor votes.

Landrieu said she "reserves her options" on any floor votes.

[Via http://senatus.wordpress.com]

INTERVIEW - Behind the Scenes With Francesca Lé

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Q & A: Mwangy's Blog…

Francis Mark Mwangi, author of Mwangy's Blog...

Francis Mark Mwangi (also known as Eng. Mwangy) is an engineering student at the University of Nairobi.

One can read his blog here…

The 411…: Can you give us a picture of yourself?

Mwangy: Alright here you go… though I must warn you ain’t too photogenic.

The 411…: When did you start blogging?

Mwangy: Its been about a year now.

The 411…: Did you have any specific goal in mind when you began blogging?

Mwangy: Not really. All I wanted to do was express myself in a form anyone can access and question any issues I had or give me other perspectives. After all, they say the masses have the answer to everything right?

The 411…: What was the first blog you ever read?

Mwangy: Can’t quite remember but it wasn’t Kenyan and at the time thot it was a rather silly idea. . . penning everyday about just bout anything. . . .had thought of it as a form of digital diary. . . .and am not that into documenting my life. . . . but it caught on. . . just like a good idea well implemented.

The 411…: How much time per day do you spend on blog-related activities (i.e. writing, promotion, design etc)?

Mwangy: to be honest. . . . very little. . . unfortunately my ‘school’ career path isn’t too web based and so I have little precious time on the internet(sufficiently fast internet at that) though may have found a work around to that. . . watch this space!

The 411…: How do you attract traffic to your blog?

Mwangy: I have linked it to my facebook account and I include the blog URL on my email signature. . . . Am also searchable on (visible to ) search engines indexes

The 411…: What do you think sets your site apart from others?

Mwangy: I don’t really follow too many rules on what /how things need to be said. . . .I wud rather just say wots on my mind. . . .

The 411…: On your blog, is there a post that has gotten the most powerful reaction from people?

Mwangy: Yes, My first Entry on the reason why safaricom brought m-pesa to the people.

The 411…: In your most creative words, finish this sentence: “To blog means…”

Mwangy: to spew forth knowledge, insight and a good sense of humor. . .

The 411…: If you weren’t blogging now, what would you be doing?

Mwangy: Reading the reviews of the latest hardware to be churned out by the gaming companies. . . .

Quickfire Round:

1) Your favorite browser?

~ Google chrome.

2) Your favorite search engine?

~ Google though lately Bing is upping its game .

3) Best thing about the Net?

~ Interaction. I have met and made some good friends/resourceful people poking around the Internet.

4) Worst thing about the Net?

~ It affords bad evil characters with anonymity thus innocent ones are taken advantage of.

5) What is your favorite instant messaging software?

~ Yahoo Messenger.

[Via http://kipsang.wordpress.com]

Get to Know: King David Dogs

The Get to Know segment has featured some of my favorite places and this one is no exception.   King David Dogs is one of my favorites in Indy.  You can find a hot dog anywhere, but once you have one of their dogs, you will never go back to the over processed hot dogs that you used to know.  The hot dog is awesome and they offer a ton of toppings that will keep you coming back. So we “sat down” with the owner of KDD, Brent Joseph to talk about everything hot dogs…

You can find King David Dogs in Downtown Indy and Indianapolis International Airport.

Check out the website for some good looking hot dogs! King David Dogs Website

WIBIA:   Tell me about the name King David? 

Brent:  The King David brand was created by my grandfather William and his brother Paul when they owned the Hene Meat Co.  They created the King David brand as a private label for some of their product.  They did beef summer sausage, beef bologna, corned beef, pastrami, liverwurst, and of course hot dogs. 

WIBIA:     What makes the hot dog so good?  

Bent:  First off, it’s an all beef dog.  That makes a BIG difference.  Second, it’s a skinless ¼ lb. dog.  Even though it’s skinless, it still has a snap to it when you bite it, similar to a dog with a casing.  It has that snap to it because there is a lot less fat and therefore moisture in the dog. King David Dogs also have a very unique flavor profile.  You can taste the difference.  With most hot dogs out there, people dress them up and top them with all sorts of condiments to mask the taste of the dog.  A lot of times the actual dog is just a vessel for condiments.  Some of the other dogs out there are just downright scary, brown colored meat sticks made with miscellaneous chicken and/or pork parts.  Not the good parts either.  Our dogs are 100% Kosher-style, all beef franks.  The flavor of a King David Dog is very unique and stands up on its own without any condiments. 

As far as the bun, we get them from Gonnella.  They are in Chicago and they come in fresh every day.  Our delivery driver is in his truck by 3:30am every day.  We steam them and they are amazing.  I think they make the best hot dog bun around.  Believe me, I’ve tried plenty of them.

WIBIA:     Last year you expanded to your second store at the airport, any other plans for expansion of retail stores or selling your dogs to larger chain grocery stores?  

Brent:  Yes, we are currently in talks about expansion for another location here in town.  That’s all I can say about that at the moment.  As far as selling the product to larger chain grocery stores, I’d love to.  We had some meetings in the spring with a large chain, and we are continuing those discussions. Hopefully, if customers keep asking for our product, that will help get us in these stores! 

WIBIA:   What keep customers coming back?  

Brent:  You know, I’m not sure I know exactly what it is.  I know what I want it to be.  I would like to think it’s the best hot dog that people have ever had.  And at least once a day, a customer will tell me that it was the best dog they have ever had.   One reasons people return again and again is price.  Even though you can get a hot dog for much cheaper at a gas station, you get what you pay for.  I think people are willing to pay for quality and this is a quality product.  We don’t skip on any of the toppings or ingredients.  I buy the highest quality items I can and we make a number of menu items from scratch every day.  This is also one of the cheapest hot meals that you can get downtown.  You can get a regular Build Your Own dog (includes 4 regular toppings), a side item (Fries, Tater Tots, Baked Beans, a bag of Zapp’s Potato Chips, Cole Slaw, or a whole pickle), and a fountain drink in a plastic take home cup with free refills for $6.52 after taxes!  That’s pretty cheap for a huge lunch, and it works out to only about $1.00 or so more than one off a cart, and that hot dog has been sitting in scary hotdog water for the last four hours or so. 

Another reason we have so many regular customers is that we are quick. Depending on the line, we can get usually get you in and out in only a few minutes if not less.  Finally, I think that a lot of it has to do with service.  I am really big on service.  I tell my employees that you can go anywhere and get mediocre or bad service, but people remember good service and I think they really appreciate it.  I know I do.  That is something that I have keyed in on since the day we opened.   I want people to feel welcome when they come to King David Dogs. 

WIBIA:    Indy needs a good sausage shop (keep it clean!).  It seems like you have a jump start with arguably the best hot dog in town, have you ever thought about making Polish Kielbasa, German sausages, etc…  

Brent:  You know, I’m as big of a cured meat and sausage fan as anyone that you’ll find, but unfortunately this market (Indianapolis) doesn’t have a lot of demand for it.  You would be surprised as to how few requests we get for brats or polish.  Maybe once a month if not less.  People in this town like to keep it simple.  When I started this restaurant, the goal was to do one thing and do it better than anyone else.  I like to think we have an advantage over any competition out there because we have a proprietary product in with the King David Hot Dog.  Nobody else can get these dogs except through me, anybody can open a hot dog stand and serve Vienna or Hebrew National.  In fact, people have tried, and haven’t had the success that we have been so lucky to enjoy.   We will have been open three years in November.  We are unique. We are a local company with a product that was created by a local family.  The King David brand has local roots and history.  I think that people really connect with that and want to help support it.  I am just trying to create something that this city can be proud of.  If you go to New York or Chicago, you think of pizza, Philadelphia has cheese steaks, Kansas City and Memphis are known for BBQ.  What are we known for?  Corn?  Some people will argue breaded tenderloins, but the truth is that outside of this state people don’t really know what the hell a breaded tenderloin sandwich is. 

WIBIA:   Your menu has a few suggested items, but with 30 toppings, you could get pretty crazy.  If I choose the build your own dog, but instead you would build it for me, what would I be eating?  

Brent:  Probably a Boom Boom Dog (fried egg and cheddar cheese) but I’d add a little extra kick with some onions cooked right into the egg on the grill, some bacon, some salsa, and maybe some even jalapeños if you were up for it.  Really it all depends on my mood.  I am kicking around some new ideas so be on the lookout!

WIBIA:   One of my favorite breakfast treats is diced hot dogs browned in a little butter and scramble some eggs with it, most people think it is gross.  What other recipes do you like to make with your hot dogs? 

Brent:  I like to throw them in the fryer every once in a while.  It sounds awful but it’s delicious.  When I do that I usually don’t even bother with a bun.  Just some Bertman’s mustard (a spicy brown mustard we get from Cleveland).  I also like them chopped up and mixed with scrambled eggs.  It’s almost like salami and eggs which is another favorite.  I like to slice them up and wrap them up in crescent roll dough and throw them in the oven to make as appetizers when I have people over to the house.  I also used to eat them with Kraft Mac & Cheese when I was little.  That may also be because it was the only thing the babysitter could make well.  We are experimenting with some new ideas, including a King David Dog on a waffle, with some homemade honey mustard.

WIBIA:    Tell me what is new at KDD?  

Brent:  We just added some beer battered onion rings since we had so many requests for them.  They seem to be going pretty well.  We also added something called Funnel Cake Fries.  It’s a dessert item.  They are basically strips of Funnel Cake batter that look like fries.  We fry them until they are hot and slightly crispy, sprinkle on some powdered sugar and you have fried deliciousness in a cup!  They really are amazing. 

WIBIA:    I am always looking for good tips, where do you like to eat in Indy?  

Brent:  Basically anyplace with meat or sushi.  One of my favorite places was h2o but I heard that Eli Anderson recently sold it and I haven’t been since the ownership change.  I do really like Tegry Bistro for their sushi.  If I had to choose only one kind of food to have the rest of my life it would totally be sushi.  I just never get tired of it.  Although my wife does so I never get to have it as much as I want to.  I have also been addicted to Goose the Market lately.  I have been strategically planning afternoon meetings on the north side so I can stop by the Goose and grab a Batali on my way to the meetings.  Brugge is another favorite.  The Duck Confit Mitrailette is amazing.  The Capital Grill is on the list as well.  They do the best steak tartare that I have ever had and I try it anywhere that has it listed on the menu.  The only problem is that they took it off their menu but if you ask nicely, the chef will usually make it for you.  I also think that the Balsamic glazed Delmonico is the best steak in the city.  Finally the chorizo tacos at Pancho’s are a can’t miss when I want something south of the border.  Add some fresh limes and cilantro and I am in heaven (and a cold Pacifico).

WIBIA:   At WIBIA, we are big eaters.  Have you ever thought about sponsoring a hot dog eating contest?  

Brent:  Yes.  I’ve thought about it but am not really sure where to start.  I thought it would’ve been a great Grand Opening event but we are a little past that.  I’d love to explore the idea further, are you volunteering to organize it?

WIBIA:  We might have to talk about that more!

[Via http://wouldibuyitagain.wordpress.com]

Après Servette-Vaduz - Président Pishyar: "Je suis fier de mes joueurs"

Fidèle à sa tradition d’après match, le Président Pishyar est venu livré ses impressions d’après match aux médias avec un sourire qui donne confiance.

Le Président Pishyar aime son Servette et pour ceux qui peuvent  l’observer de la tribune Nord, ils ne douteront pas un seul instant que l’amour se conjugue avec passion.

Après chaque match, le rituel est le même. Le Président passe aux vestiaires pour voir les joueurs et vient ensuite retrouver la presse.  C’est non-accompagné de son fils qu’il est arrivait hier avec un sourire qui en disait long sur les impressions de l’homme:

“Je suis fier de mes joueurs car ils se sont battus jusqu’à la dernière minute. C’est ce que je demande à mon équipe“. Le bonheur se lisait sur son visage. A la question de sa satisfaction d’un match nul, il répond sans detour “C’est vrai que ce n’est qu’un point et c’est deux matchs nuls de suite mais j’ai vu une jeune équipe pleine de promesse qui s’est bien battue. Avec un tel esprit nous allons gagner des matchs”

Toujours le regard rieur, il s’adresse à Visentini “Ce soir nous avons vu un petit peu Manchester United dans l’esprit de combat. Vous ne trouvez pas? -éclat de rire du Président Pishyar et léger embarras du journaliste de la TDG… -”

Le Président Pishyar revient sur le match pour soulever quelques points: “Ce soir, on a vu une seule équipe sur le terrain. Vaduz a une action de but et marque. Ils ont été très réalistes. Je dois aussi faire la remarque que 3 actions litigieuses sont venues influencées ce match. Mais encore une fois l’équipe a montré un autre visage que la semaine dernière et je suis allé féliciter les joueurs pour le dire que j’étais fier d’eux”

Vous voyez du Constantin ou du Bernasconi dans tout cela? C’est du Pishyar 100% et on vous aime Président!

PS: A noter que PAD était absent ou cacher dans le placard à balais…

Par Oscar Obradovic

[Via http://enfantsduservette.ch]

Röyksopp, junior & senior

Avec la régularité d’un métronome, les norvégiens de Röyksopp pondent un album tous les quatre ans depuis presque dix ans. Le duo formé par Svein Berge et Torbjorn Brundtland cherche toujours à donner le meilleur de lui-même et il le prouve une nouvelle fois avec un troisième album, « Junior », haut en couleurs electro-pop. Explications.

Vous avez récemment proposé en téléchargement gratuit un morceau inédit, « Happy Birthday », pour fêter vos dix années d’existence. Comment avez-vous traversé cette décennie ?
Svein Berge : Au cours de ces dernières années, l’industrie du disque a considérablement changé avec le format digital qui s’est répandu à travers le partage de fichiers mp3. Beaucoup de maisons de disques et de magasins de disques ont fermé leurs portes. Cela a profondément changé la façon dont les gens écoutent la musique aujourd’hui. Le format album n’est plus aussi important qu’auparavant, on est désormais dans une culture du single, du format court. En fait, je crois que nous sommes dans une période de transition et que l’on va voir émerger de nouveaux modes de consommation de la musique. Il y aura toujours des besoins pour de la bonne musique.

Est-ce plus difficile de faire de la musique aujourd’hui, d’être vraiment créatif ?
En ce qui nous concerne, nous sommes toujours aussi créatifs et aussi curieux de découvrir des nouveautés. La seule chose qui a changé pour nous est la façon dont on élabore notre musique aujourd’hui. Nous essayons de produire la musique en laquelle on croit profondément.

En 2001, est-ce que vous étiez, en quelque sorte, préparé au succès massif que votre premier album a rencontré dans les mois qui ont suivi sa sortie ?
A cette époque, nous arrivions de nulle part avec une formule peu répandue : deux types de Norvège qui font de la musique électronique. Puis, à force de donner des concerts, beaucoup de choses se sont débloquées. Bien entendu, nous ne nous attendions pas à un tel engouement pour notre musique. Avant de former Röyksopp, nous avions fait partie de groupes qui étaient signés sur des labels, donc nous avions une certaine expérience à ce niveau-là. Mais, cela ne nous a pas permis de prédire le succès de « Melody A.M. ». Tout s’est déroulé progressivement et nous nous sommes petit à petit adaptés à cette situation nouvelle engendrée par le succès.

En 2005, comment a été reçu votre second album, « The Understanding » ?
Il a été reçu de différentes manières. Ceux qui attendaient un autre « Melody A.M. » ont été quelque peu déçus alors que ceux qui ont compris que nous avions besoin de faire quelque chose d’autre, la volonté de ne pas nous répéter, ont apprécié cette démarche. D’autres, ont trouvé qu’il y avait trop de parties vocales, de chansons et que le disque était trop aérien. Mais sans « The Understanding », nous n’aurions pas pu produire notre nouvel album « Junior » car il y avait déjà un gros travail sur l’écriture des morceaux et des paroles.

Quelles comparaisons ferais-tu entre vos deux derniers albums ?
Sur le précédent, il y avait un sentiment puissant de mélancolie et de désir vis-à-vis des choses. Sur « Junior », nous voulions proposer un album très diversifié avec des sentiments différents qui s’expriment à travers chaque chanson. Nous voulions également que celui-ci soit plus optimiste et bourré d’énergie. Nos albums sont toujours le reflet de notre état d’esprit au moment de leur enregistrement. Cette fois-ci, nous étions plus confiants, plus détendus.

Sur quel mode fonctionnez-vous avec Torbjorn ?
Nous voulons toujours surprendre l’autre lorsque nous rentrons dans un processus de création. C’est notre façon de fonctionner. Sur « junior », nous voulions qu’il y ait un fil conducteur et, en même temps, nous voulions que l’ensemble s’apparente à un voyage à travers différentes émotions et sentiments. Certains titres parlent d’anxiété et de tension, de relations amoureuses, d’autres sont plus axés sur le fun et les plaisirs immédiats, sur la beauté des choses. Nous avons le sentiment d’avoir couvert un large spectre des émotions humaines avec toutes les chanteuses qui ont collaborées à ce disque, que ce soit Karin de The Knife, Lykke Li ou Robyn. Avec « Junior », nous avons vraiment le sentiment d’être arrivés à nos fins de ce point de vue-là.

Quelle va être la prochaine étape pour Röyksopp ?
Nous sommes, en ce moment, dans une période très créative à un tel point que nous voulons sortir très rapidement une suite à « Junior » qui va s’appeler « Senior ». « Junior » parle d’énergie directe, de quelque chose d’immédiat alors que « Senior » sera plus introspectif, principalement instrumental, en jouant sur les contrastes entre les différentes atmosphères. On pourra presque dire que c’est notre album de la maturité (rires).

Propos recueillis par Laurent Gilot
Photo : DR

Röyksopp, « Junior » (Virgin)
Sortie le 23 mars 2009

www.myspace.com/royksopp
www.royksopp.com

Röyksopp, “Happy Up Here”, video