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New single mix -- "You're For Me" featuring vocals by JC Cassis! [P]

By Nicholas, Saturday, April 3, 2010

The Year of Music is cranking up to quakeshaking levels of awesometude! Here's proof : A new, banging remix of "You're for Me" featuring vocals by the truly fantastic JC Cassis!

Dowload for free here!

The kids love this one -- it's even officially been deemed "rad" by Phoenix arbiter of cool Sunny Thaper! Stay tuned for more remarkable music; this is just the beginning!

The Year of Music! [P]

By Nicholas, Saturday, March 13, 2010

This is th' Year of Music! Get ready for more staggeringly awesome exploratory jams from th' ever-evolving Hepnova crew. We've got two records brewing : a collection of scary instrumentals, and our pan-continental electroacoustic covers-n-originals record "Transistor Troubadour." Check out the latter here :

We're getting a new, brief 'best-of' promo collection ready, and we want your help! Send us a list of your favorite Hepnova tunes to Nicholas [at] Hepnova didot com ! Th' most popular with los fans will be picked to appear on this new promo collection.

Don't forget to holler at us on Twitter! @Hepnova and @LeeSean -- we'd love to rap with you!

And keep an eye out for major Hepnova music activity this year. We're going to make you flip.

What's Hepnova doing? [P]

By Hepnova, Saturday, September 19, 2009

Hepnova is rocking hard in in 2009 and is doing all kinds of nifty things! Here's a few of the projects we're currently working on :

- We're helping an amazing eco-friendly cleaning products company with their online presence and sales - follow them on Twitter @HerbNOrganics

- We built the website for the Market on Mill, downtown Tempe's community market, in less than 24 hours and set up their interactive media. We're also doing content and photography for them -- check it out at

- We're bringing a new, amazing music artist,Jose Alarcon, to the digital world for the first time, handling all production and branding - peep

- Nicholas is getting ready to rock a presentation / workshop on our design philosophy at the groundbreaking Phoenix Design Week event --

- Lee-Sean is busy preparing to speak on the same at Pecha Kucha at ITP in New York

- We're helping a local environmentally-conscious large-format printer and signage company develop compelling promotional content -- stay tuned!

- We're working with a major provider of recycled IT service parts and electronics to revamp their Web presence and marketing strategy -- watch this space!

- We're producing new music, some foreign tunes with our unique electroacoustic sound! Check out our Bandcamp page for the latest!

- And hecka more neat stuff!

What can we do for you? Drop us a line -- Services [at] Hepnova [dot] com !

Nicholas from Hepnova selected to speak at Phoenix Design Week! [P]

By Hepnova, Wednesday, September 16, 2009

Nicholas DiBiase from Hepnova has been selected to speak at Phoenix Design Week!

Phoenix Design Week is a landmark event, the first of its kind in Arizona, that aims to give a platform to the unique design identity of the Valley. Hepnova's been a part of the Phoenix design fabric for over a decade, and Nicholas is very stoked to rock this talk.

He'll be speaking on a key tenet of the Hepnova design aesthetic - "It's cool to be flat!"

Get your tickets now for Phoenix Design Week, the design event that's going to galvanize this desert!

And remember : "We don't give a hoot about any scene!"

Whoa! New music + busy times! [P]

By Nicholas, Wednesday, September 16, 2009

The days have been just packed here at Hepnova HQ! Between exciting new client projects, creating new music, and preparing to move the Hepnova Phoenix office, it's been boonoonoos!

Check out our new jams from the upcoming release, working title "Transistor Troubador." These tunes are pre-20th century, but they get that inimitable electroacoustic Hepnova treatment.

Stay tuned for more wild Hepnova ish!


Review : Pizza Fusion [and how to make your own organic pizza ] [P]

By Hepnova, Sunday, August 2, 2009

Today, I wrapped up a weekend of Italian food adventure with a trip to Pizza Fusion in Mesa to check out their organic pies and general vibe. It's very hard to find restaurants that serve organic chow in Phoenix, and I'm a stone-cold pizza fanatic, so I was uber stoked to experience this joint.

Now, when I mention my pizza fanaticism affliction, I'm not kidding around. I was a regular haunter of Bianco's before it blew up and turned into a day trip instead of a date, and I've pored over every word of Jeff Varsano's blog like it was Henry Jones' Grail diary. Pizza gets created from scratch weekly in the DiBiase haus, and if there's a pizza on a menu, I order it. The way that some guys treat wine, I treat my ancestral home's gift to the universe.

Pizza Fusion is a small multi-state chain that started in 2006, but I never heard of it until local cool person K. Van Slyke (@KrysVS) mentioned it today. They sling organic flatbreads, pizzas, salads, and beer. We hit the joint at 3pm for Happy Hour, when drinks and certain appetizers are half-price.

First off, I'll express appreciation for Pizza Fusion's choice of brand in my preferred libation, soda water : they offer Boylan's, which even for a greaseball like me is a welcome change from the ubiquitous San Pellegrino. Boylan's comes in 12-ounce bottles with nice 50s-style graphics that please the lamp. My co-diners K.J. Van Slyke, W. Nash, and T. Trainor filled their 'Lil Jon' chalices with Lost Coast Great White and New Belgium Blue Paddle. The draft beers were $2 per pint -- unbeatable pricing, especially on a Sunday. There was a significant selection of organic beers on tap, including an $11 pint whose label insisted that the beer was free of crustaceans!

Notes on atmosphere : the whole place is slathered in strangely-attractive green paint, with digital prints everywhere that are emblazoned with green slogans. The prints are a little hokey, but nothing really bothered me until I got to the bathroom, the mirror inside which has the words "This person is changing the world" written on the bottom BAAARF . Some points were won back, though, after I tried the hand dryer, which appears to be a reclaimed jet engine from a downed MIG or something -- it's one powerful blower! My hands were drier than a boozehound in Bridgewater, Connecticut after about ten seconds. One thing that was really great was the countertop of the bar, which was made of concrete mixed with recycled glass and high-polished; a cool touch. The manger told us that everything -- building materials, paint, chairs, etc, are totally green'd out, made from reclaimed stuff when possible, and LEED-certified. It's a nice gesture for sure.

Van Slyke ordered up and graciously shared the flatbread appetizer with marinara, which was pretty good. The flatbread had good texture and wasn't too heavily-seasoned (the latter being a common pitfall of wack flatbread); the marinara was tangy and not bitter or overly-sweet.

There was no pizza Margherita on the menu (what the hoot!?), so we strong-armed our host into making us one, with a multigrain crust. In reality, the guy was more than happy to make us the requested pie -- super nice fellow with fresh ink on his arm that offered us excellent service and didn't complain as we proceeded to nerdily occupy his bar for the next three hours.

A chicken -topped salad was ordered as well. The chow was served with good speed. The manager informed us that 75% of the ingredients are certified organic with the balance 25% being non-certified but 'all-natural,' pesticide-free.

[This last point is worth mentioning -- I've been speaking about the iffiness of the "organic" certification for a while, as it still allows a fair number of chemicals both natural and synthetic, and foods only need to be 95% organic to meet certificate standards. Places that eschew bad chemicals completely but don't jump through the government hoops to get certified, like Desert Roots Farm for example, are more desirable to deal with than mass-produced "certified organic" producers (many of which have lately been rocked with scandal).]

The pizza verdict :

The oblong pie was good, though the most crucial aspect, the crust, didn't have a lot to do with my concept of what pizza crust is about. It was very dense and totally flat. The denseness is probably partially attributable to the heavy multigrain dough; as an amateur pizzaiolo myself, I can attest that whole-grain doughs don't rise as much as white doughs do. Still, there were no air pockets or structure at all -- weird. So I asked the nice manager guy if they rolled the dough out; it happens that they feed it through some kind of flattening robot before loading it into the fancy rotary oven. I'd have much preferred a nicely structured hand-shaped crust. These issues aside, the crust had very good flavor; not too salty and with plenty of interesting grain flavors. The outside was well-charred after a nine-minute cook time. I asked what the oven temperature was set at, expecting it to be in the 700 Fahrenheit degree range; it turned out to be 525, just 25 degrees more than a standard residential oven (which never char well) can get. Props to the oven designers for getting great results at low heat. The crust was also confirmed made in-house, which is a philosophically important point. [Note : they do offer gluten-free crust, but it's not made on-site]

The crust was very crunchy and satisfying to eat; i enjoyed it. It had a real hearty texture that complemented the riot of grain flavors.

The sauce had good flavor and excellent color, though I suspect that it may have been pre-made and bottled rather than made that day from whole tomatoes; it didn't have that fresh kick that just-made sauce has. It wasn't bitter, grainy, over-sugared, or flavorless though; instead, it was a mild, soft-textured sauce.

The fresh mozzarella was undoubtedly the real deal, judging from the characteristic uneven melt pattern. It had a pretty firm texture and wasn't too salty -- nice choice. Mozzarella is probably th' least important ingredient in a pie, but it's much appreciated when they don't skimp on it.

The chicken salad thing was big enough to feed MC Hammer's posse circa 1992. Massive, it was like a huge platter of vibrant greens topped by about a pound of diced chicken breast and accompanied by two vessels of Chelten House Raspberry Vinaigrette. I don't eat birds, so I can't attest to the flavor of the salad directly, but my compatriots seemed very well pleased and scarfed it down like a college kid with an overdue assignment and a bag of Chee-Tos [Am i projecting too much here?] I did sample the vinaigrette, which ranks with my favorite flavored dressings -- specifically, it's not overly sweetened. Nice choice.

The bottom line : Pizza Fusion has good food, though it's not in tune with my preferences for "pizza proper." Tasty and not your average pie, though; a welcome new flavor in flatbread. The beverages and pricing were outstanding. The atmosphere, while a little overwrought, was sufficiently inviting. And the recycled-glass-n-concrete countertop and the hi-power hand dryer were nifty bonuses. the fact that they use strictly organic and pesticide-free ingredients alone makes it a must-visit for Phoenicians who like to avoid poison.

Nicholas' EatHouse Rating : B+


A window into the DiBiase pizza method and results :

Above you'll see my preferred sauce ingredients : very fresh local pesticide-free Roma and little yellow tomatoes and fresh garlic, all from Desert Roots Farm. The tomatoes are de-seeded and crushed with a hand blender; never cooked. It takes less than ten minutes to make the raw sauce, including washing time. The cheese on this pie was Trader Joe's very good organic shredded mozzarella; the knife of choice is a Wusthof Classic. Not shown in this shot : fresh basil, also from Desert Roots; organic olive oil; true Pecorino Romano cheese, which I apply liberally (even though it voids the 'true Margherita' status, it's hella tasty).

This dough has lots of structure; it's prepped the night before using only flour (one-third whole wheat, two-thirds unbleached white; all organic), water, and salt. I knead it by hand (even though I should probably start using the pictured KitchenAid mixer for efficiency's sake) and it ferments in the fridge overnight for best flavor. The dough is at just about 50% hydration before cooking; very wet indeed. I prefer it like this to promote structure. In defiance of the Neapolitan rules, I coat my hands with olive oil before hand-shaping in the air. The entire dough process from mixing to shaping only takes about 5 minutes, fermentation time excluded.

The results : Delicious pizza. The crust is thicker and puffier than the Neapolitain rules alllow, but that's just how I've come to like it. The 500-degree maximum heat on my oven precludes good charring, sadly. The sauce tastes incredibly fresh, yummy, and flavorful, with a strong hint of garlic kick. I like my pizzas that use shredded mozzarella to be very cheesy [I use fresh mozz more sparingly]. The basil is put on the pie about 5 minutes into an 11-minute cook time. I used to cook for only 8 minutes, but have come to value a more-cooked crust with cheese at the edge.

Scratch-made organic pizza is a taste revolution! Once you start taking command of your pizza supply chain, you'll be rocketed into unexplored realms of deliciousness. Give it a shot and demand better pizza from your local pizza joint!

Art meets sandwich : Caprese on Baguette from DeFalco's [P]

By Nicholas, Sunday, August 2, 2009

It's no secret that the Hepnova gang is obsessed with food. Chow design and assembly is as much a part of making life more awesome as music or interaction design, and few things give such immediate pleasure as a scrumptious lunch.

Some great food is great just because it tastes great -- I'm thinking of sweet potato fries at Delux -- and some food is great not only because it tastes wonderful, but because it it is art, conceived and put together in a creative way that pleases the eye and palate with electric harmony.

In my experience, this sort of art food comes more often from places that are inexpensive and know what they're about than from overwrought haute cuisine fusion-happy joints.

Case in point : the caprese sandwich shown above from DeFalco's Deli in Scottsdale. Fresh mozzarella, tomatoes, basil on an Italian baguette $7.50 of taste party, assembled in a novel way that looks like a big delicious Italian bee. Enhanced with a drizzle of organic olive oil and balsamic vinegar. The bread was crusty and flavorful, a substantial vehicle for the soft mozz and tomato. This sandwich made my day better.

Who can say it isn't beautiful?

Joe Johnston on Social Media and the Third Place [P]

By Nicholas, Saturday, August 1, 2009

I'm so used to slouching in th' back of rooms, dissecting and criticizing what folks have to say, and scowling at presenters from behind my composition book that I'm generally unprepared to hear a talk from someone who is inarguably, scintillatingly awesome. This Wednesday, I was sulking around Gangplank as usual, prepping for another in a series of usually-pretty-darn-good lunch presentations on business, tech, and marketing. Somewhat bafflingly for me, on deck for that day's talk was Joe Johnston (real name!), an older guy that I'd heard of before, as the restauranteur behind Joe's Real BBQ, a place famous for giving away free BBQ sandwiches once every year. This guy, I knew, was also behind th' latest in-crowd hangout, Liberty Market.

Now, see, I respect successful businesspersons. I also have a basic, reactionary, but often-justified snobby attitude about "latest in-crowd hangouts" and other signifiers of hipster culture. Never having been to Liberty Market, and having been to Joe's real BBQ only once (and I have to admit, I still prefer Honey Bear's), I didn't have a clear idea about what sort of insight this sandwich-slinger would have to offer a room full of bad-attitude tech goons and myself. His topic was "Social Media and the Third Place," which sounded pretty bog standard except I wasn't sure what any of this had to do with baseball. And, gee, social media advice is like bad debt : a lot of people have it and would love to pass it on to you.

As it turns out, Joe Johnston is a real interesting cat who puts a lot of thought into what he does. He's got a wide range of knowledge, a compelling story and some pretty darned neat ideas about how to run a real live brick-n-mortar business. He showed up wearing a breezy Hawaiian-style shirt and a straw porkpie hat (indoors, which is iffy manners if you ask me, but hey, he's the millionaire). Here's the brief :

Joe Johnston is an old-school Arizonan who grew up on a family farm in Gilbert in the 1960s. He studied electrical engineering at Stanford and practiced that lucrative trade for several years, until a backlog of pleasant memories from his college coffeehouse haunting days and Ray Oldenburg's now-classic book "The Great Good Place" drove him to become heavily interested in and soon professionally involved with what Oldenburg called "Third Places."

According to Oldenburg, the "First Place" is the insular place where we live with our families, sleep, and play 'Scrabble.'. The "Second Place" is the workplace, a much more structured environment where we might spend even more time than we spend at home. The "Third Place" is a highly unstructured environment away from home where conversation is the main activity, ideas are exchanged, and culture is created. Classic examples of "Third Places" are pubs in Britain, cafes in France, barbershops, and coffeehouses in the 1960s USA. Phoenix has often been derided as being bereft of an indigenous urban culture; Joe figured it was high time he did something about it.

His first attempt at creating a "third place" began in 1989 when he and his pal Tim Peelen realized that there weren't any coffeehouses in metro Phoenix and decided to give it a shot. They started by developing what they believed to be a superior product -- good-quality "gourmet coffee," buying various raw bean varieties and test-roasting them in Joe's popcorn popper. When a few winners were ready, they opened up a joint on Mill Avenue in Tempe, right near ASU, and called it Coffee Plantation. To hear Joe tell it, it was a pretty good "third place" and the first coffeehouse of its kind in Tempe.

[ That last bit is funny to me, because by the time I got to ASU (after Joe and Tim had sold it to some business swine), Coffee Plantation was boring, stifling, had mediocre product, and was mobbed with lame folks at all times. Goes to show maybe how one person's persona can anchor a whole enterprise, and the whole thing can spin off into the choppy seas of wackitude when that person leaves).

Johnston and Peelen offloaded Coffee Plantation because it got too big. This is interesting and gives a little insight into what these guys are about. Joe said that after opening up a few more locations and a separate roasting facility, totaling over 150 people on the payroll, it stopped being fun and conceptual and started to turn into a real operations drag. Idea-guys don't like dealing with stacks of HR paperwork and worker's comp claims filed by reefer-sick baristas who burned themselves with cappuccino foam while chatting up fellow Phish fans on the other side of th' counter.

So, Johnston took a year-long sabbatical to travel around th' country eating delicious food. [Tough life huh] Like all non-alien humans, he has a special love for barbecue. He got an idea to start a BBQ of his own, and spent a lot of time in Texas sampling the local variations and looking for the best site designs and delivery / service systems. In 1998, he opened Joe's Real BBQ, which as I mentioned is pretty good. I give him definite props for developing his own distinctive sauce, which is worth a try.

That highly informal restaurant was a raging, hoot-n-hollering success, so Johnston figured he was on a roll and opened up Joe's Farm Grill, which uses fresh produce from his urban farm (more on this later), and then Liberty Market, the most abstract sort-of-restaurant of them all. With Liberty Market, Johnston unplugged completely from the heavy operations chores to focus on design, menu, and conceptual guidance. He seemed pretty stoked about it.

[fun fact : I realized after I'd spent a long time typing the previous section that this story had probably been typed out before, considering that this guy is like super famous. Sure nuff, I could have just cut-and-pasted from the 'About' pages on the restaurant Web sites]

After hipping the crowd to this background, Johnston ripped into a discussion of Oldenburg's "8 characteristics" that define the Third Place and what they mean for business. He also passed around nice handout sheets, which is something that I've never seen before at Gangplank but that was much appreciated :

[Note : despite all th' talk about class, I'm no Marxist and I doubt that Joe is either]

1) Neutral ground : the third place has no formal leader, is not 'hosted,' has no time constraints [e.g., no waitresses rushing you out of your table after the dinner], and is designed for maximum comfort level
-The key things here are the lack of hierarchical structure and lack of serious time constraints. Re : the latter : most places have to close sometime, but if you're only open 4 hours a day, that's not going to give people enough flexibility to get really comfortable)

2) Leveler : the experience is designed so that people from all walks of life feel comfortable; all socioeconomic classes are eligible to participate. This illustrates the idea of commonality and requires that the barriers to entry be reduced to the lowest levels possible.
- Low barrier to entry is vital here. At Liberty Market, Johnston sets the barrier at $1.66 -- the price of an espresso. He says he'll even work out deals with homeless people who have no cash (what about Pee-Wee Herman?). Of near-equal importance is that what staff there are don;t behave in a snobby way that turns people from certain classes off. This leveling concept is necessary for the exchange of ideas between classes that sparks creativity and interesting convos.

3) Conversation : This is necessarily the main activity at the "third place." The convo must be "lively, with lots of discussion, and lots of buzz," says Johnston. The idea here is to foster communication.
- Part of this is making sure that it's easy to converse in the space. This means tables put together to encourage groups to mix, and music that's not too loud. This last point is seriously overlooked by many establishments aspiring to be 'third places,' 78% of whom deem it essential to blast "Stir it Up" at 97 decibels while I'm trying to hear someone speak.

4) Accessibility -- this is related to #1 -- the place has to be accessible during a broad swath of time throughout the day. People need to be able to drift in and out according to their own natural schedules.
- In Johnston's example, Liberty Market opens at 7am and closes after a late dinner. Again, it's crucial that people not feel rushed.

5) Regulars : Any establishment wishing to be a "third place" needs to take care that its regulars are looked-after and that the stage is set for their enjoyment. The regulars foster conversation, draw in new participants, and provide the cultural spark of the place.
- The regulars set the cultural tone, so it's vital to recognize them and not tick them off.

6) Low-profile : The physical design of the space should be kind of plain (though inviting), utilitarian, and not over-wrought. it should just be a comfortable structure that allows focus to remain on the people and conversations.
-Gangplank is a good example of this. Th' place looks like a classroom and is inside an industrial space, but that 'blank' atmosphere is ideal for free-ranging thought development and unconstrained talk.

7) Playful mood : The overall vibe must not be serious, boring, annoying or pretentious.
-Instead, it should be upbeat, joking, and full of enjoyment. Overbearing atmosphere stifles conversation and culture, and will keep 'fresh' people far away.

8) Homelike : this means that the place should have an element of physical and psychological comfort that puts one at ease.
-In practice, this means having couches and other homey touches around, reading material, etc

A lot of places recognize the value of being a "third place" and aspire to be one, but they're not. Restaurants want to bundle you out of there as soon as your check's paid; Starbucks charges for Web access, Burger King feels like an Orwellian nightmare, etc. Neglect of any of the principles above can prevent the third-place culture incubator from forming.

How 'social media' relates to the "Third Place" concept :
-Twitter is kind of like a 'third place' online. Very low barrier to entry, all-inclusive, strictly conversation-based, etc. In practice, it's possible and advisable to 'leverage' this virtual 'third place' to promote the physical 'third place.' The place owner / organizer / idea person can use social media not only to generate word-of-mouth (and keep track of what the word is), but to directly keep in touch with customers. The latter is especially important when considering the vital nurturing of regulars that all 'third places' need to succeed. You can pass along special offers to them, get their invaluable feedback on potential changes and plans (from menu to construction ideas) and keep track of / thank them for their visits and reports. Social media helps you let the regulars know that they're relaly important.
- In social media interactions as well as those in 'meatspace,' it's advisable to hew close to the old rules of conversation as possible :
1) Remain silent your share of the time -- don't hog th' airspace
2) Be attentive while others are talking
3) Say what you think, but be careful
4) Avoid topics not of general interest. You might really really want to talk about how your toothbrush tasted funny this morning, but others likely give no hoot.
5) Say little or nothing about yourself, talk about others and their adventures and achievements ( note : some have suggested an 'eight-to-one' rule : for every comment you make about yourself, spend eight talk segments on others )
6) Speak in as low a voice as will allow others to hear.

In addition to these ideas and his business history, Johnston spoke briefly about his 'mid-century Modern' housing development, Agritopia, which also contains the sustainable, no-pesticide-or-herbicide farm he uses to supply his restaurants. This idea of a self-supporting urban agriculture community is radical and, while I wouldn't live there personally as a matter of lot size and loathing of HOAs, this idea probably represents a good model for future community development.

Johnston's focus on design, "third place" ideas, and self-reliance are seriously invigorating. Judging from the audience reaction, he inspired quite a few other folks to take a big-picture view with an eye for vital details and invest some energy into doing something right -- or as he says, "from the heart."

New Hepnova blogging format [P]

By Hepnova, Saturday, August 1, 2009

Hola Hepnova amigos,

For the past couple of years, the blog here has generally been updated when we had an announcement of new Hepnova projects, music, site additions, or other specific stuff.

This has generally meant about one post per month, and not a very deep window into the inner workings of Hepnova. So, we're going to change the format here to one a little (a lot) less focused, but one that will better telegraph what we're into and up to, and help some convo grow about some of the subjects we're interested / involved in.

So, moving head, we'll be posting blog entries not only about Hepnova activities, but on other subjects we dig, experiences we've had, and cool stuff we want to share.

We hope you folks dig the new content. Drop us an email to let us know what you think : use the "Ct' contact link to the right, or email us : services [at] Hepnova,com

Bonne nuit and have a rockin' August,

Nicholas DiBiase
from Hepnova

World premier : "The Doomed Cool" feat. Sophia Chang! [P]

By Hepnova, Monday, June 22, 2009

Yes! Something of a different taste -- the new, icy, stompin' Hepnova jam "The Doomed Cool" is now available for free download.

This storytelling, frozen-out electrobilly vignette features fave Hepnova siren Sophia Chang on the mic and tweaks your heartstrings while rocking your knot! Also spotlighted is more ripping instrumental interplay by LS and Nicholas.

This tune was premiered on our favorite DJ's radio show -- Cynthia Paulson's (AKA Cynfully Luscious / @CynLuscious ) kickin' "Women Rock Radio." Check out the archive of this awesome show, and tune in every Friday evening at 6pm PST at Women Rock Radio to hear more of Cynthia's awesome, pogo-inducing, horns-throwing broadcast program. She's got killer taste in tunes.

Download "The Doomed Cool" here and spread it around. Snap into the groove!

Nicholas from Hepnova raps about food security at Ignite Phoenix! [P]

By Hepnova, Monday, June 22, 2009

Nicholas presents his rap about urban agronomy, food security, and the scorpion-hunting ability of chickens at Ignite Phoenix #4.

Czech it!

Brand new Hepnova music! [P]

By Hepnova, Wednesday, June 3, 2009

The Hepnova crew reconvened in Cake City this week to pump out more startlingly original funky music and remix the 2007-2008 tracks for prime time. Use the links below to download them for free, or check them out (with lyrics available) at the same place you can stream the entire Hepnova catalog, the Mu section to your right.

The most gripping new jam is a soul delight featuring rising outlaw singer Jon David Rodis on the mic, "Totally Confused." This tune is revelatory and a must-listen!

Then, witness el poder aggressively propulsivo of Hepnova's regional anthem, "Cake City!" This jam, also featuring Jon David and Liz Rodis, will have your head bobbing like an ill buoy! Funked out, frenetic, and frightening.

Wrap up the session with "Again Tonight." This is what plays at zombie proms and on romantic Dia De Los Muertos dates. A heartstring-tugging doo-wop tune filtered through a woozy, parched dub lens, this tune will have you in love, in tears and reaching for the bottle all at once!

Also check out the uber-banging remaster of the jam that started the Modern Super Modern Era, "I Don't Want You".

Download the "Lost" 2000 Hepnova Sessons, just uncovered! [P]

By Hepnova, Saturday, May 9, 2009

Hepnova fans rejoice! The awesomely rocking sessions recorded in 2000 by John Chase, Susan Webb Chase, and Nicholas, long thought lost forever, were just uncovered and are now available for free download.

Money (That's What I Want)
Sex Power (Chase Mob Mix)
Midnight Chat (Chase Mob Mix)
Ennui (Chase Mob Mix)
La Verdad (Chase Mob Mix)

Featuring a pogo-inducing punky cover of Motown classic "Money (That's What I Want)" and an electrifying performance of the raunchy Chase-penned classic "La Verdad," this collection is a peek into the legendary live sound of the classic RRG / Hepnova era. This IS Recombinant Rock Generation music at its most kickin'.

With throbbing, growling bass from Chase and Sue-Shi's iced-out vocals and crisp live drums, this set is a true rockin' classic. Download it now!

Free single by popular demand! "I'm So Goth" [P]

By Hepnova, Wednesday, April 8, 2009

In 2000, Hepnova wrote and recorded a Goth statement of purpose called 'I'm so Goth (i can't believe it).' Its combination of hypnotic music and wry, evocative lyrics set a real standard for the genre. The dark-thinkin' community really embraced it, and this year demand for the track has simply gone off the tears-n-mascara-drenched charts.

In response to this and as a gift to all our black-clad comrades, we're now offering this classic track as a free download!

Click here to get yours, stock up on the cloves and vodka, and prepare for a spooky walk through the forest of doubt!

Also check out our "I'm So Goth" t-shirt, now on Zazzle!

I'm so Goth (I can't believe it)!

2007 photos up as well! [P]

By Hepnova, Sunday, February 15, 2009

The wild and awesome 2007 photos are up the photos section! There never was a session like this one.

New photos up! [P]

By Hepnova, Sunday, February 15, 2009

Check out great flicks from the "You're for Me" session in the Photos section!

New jam for Valentine's day and fixed "Distance!" [P]

By Hepnova, Saturday, February 14, 2009

Libido-pumping jam added for Valentine's day 2009! "You're For Me (feat. Bob Devine)" Is the exotic, soaring love stomp of the year. You're going to flip for the yearning live strings and Bob Devine's killer guit solo.

Download it here and spread the lust!

News flash : the link to "Distance" is now fixed -- thanks to the hungry Hepnova fans who pointed that one out!

New Single! "Distance" free download for Winter 2008 [P]

By Hepnova, Sunday, December 7, 2008

New jam added 12-07-2008! "Distance" takes house music, chamber music, and Motown harmonies as building blocks for the winter single of the year. Check the deep stereo harmonies and live string arrangement. This melancholy jam is a must!


Announcing End Bailouts dot Org and Petition [P]

By Hepnova, Monday, September 22, 2008

Announcing the establishment of ( ), an online resource and petition to end the bailouts :

In the four days since the AIG bailout, the swine Paulson and his lackey Bernake managed to concoct an outrage so monumental that it makes the AIG bailout look like shoplifting.

One trillion dollars -- equivalent to the cost so far of the Iraq War -- of your money is now on the line to purchase the bad debt of big corporations. Including foreign banks! And unlike the AIG bailout, when the failed private businesses take your money under this plan, they don't surrender control of their company to you. Instead, you get the bad debt, and the reckless companies keep the good! So they stay solvent while your public debt is nearly ten trillion (!) dollars and the deficit in the budget is nearly half a trillion.

We don't have the cash on hand to bail out private companies who made bad bets. We're deep in debt to foreign interests and other entities whose aims may not exactly jive with ours.

Paulson and his henchmen have tossed a grenade through our window. We must throw it back!

We must stand up right now and resist the establishment of a precedent of public liability for private corporate debts. There is no time to delay -- the swine are working all day and all night with coke-encrusted snouts to cheat your children and future generations out of their freedom.

Don't allow yourself to be intimidated by the doomsday rhetoric that Paulson is spewing. We understand the consequences of allowing the market to operate as it should. As Hunter thompson used to say, buy the ticket, take the ride.

Effective immediately, we're suspending all music activity in favor of resisting this crime. ( We'll still accept a limited number of design and research contracts. ) Stand with us!

Join EndBailouts dot Org at and sign the petition, then write your Congresspeople directly and tell everybody you know to take action now! Don't wait -- these crimes depend on hesitation. Sign, write, call at this moment to preserve our values and our money for future generations!

New Single! "How Long" [P]

By Hepnova, Tuesday, April 29, 2008

Here it is, Hepnova freaks! Th' spanking new live dance banger, "How Long (Live Version)" is available for free dowload.

Nab this funky track, penned by th' fantastic Sophia Chang and brought to bangin' life by Hepnova with Aaron G. and Jon Rodis (The Last Temptations of Goth), and send it to your buddies. This is th' summer single of 2008.

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