For Minnesota-native Ben Weaver, the follow-up to his lauded 2008 album, The Ax in the Oak, came from a somewhat unexpected series of life choices and experiences.
In the spring of 2009 Weaver decided to take some time away from touring to pursue his interest in food and cooking. It was while working as a prep and garde manger cook at a farm-to-table restaurant in Minneapolis,this album started to take shape: “Eventually the good songs started to come. Ones that felt real, had their own legs. They came like all good things do. When I ceased looking. Connected to my surroundings, my past, my life, for what it all was, without romanticizing what I thought it should or could be. I found a new perspective. Let the birds in my head fly free.”
While The Ax in the Oak was more complex in its sound—the result of a collaboration between Weaver and Brian Deck (Califone, Iron and Wine)—Mirepoix and Smoke is a decidedly more bucolic affair; its songs are barely accompanied by more than Weaver’s guitar or banjo and his voice, allowing for a more sensory experience of Weaver’s signature lyrical poetics. You just don’t hear Mirepoix and Smoke—you smell it, taste it, feel it and see it.