Beat Happenings

Music news you can use

A A A Comments (0) By Kristyn Pomranz Wednesday, Sep 28 2005

Culture club:The biggest problem with VH1's I Love the '80s marathons is that they usually end sometime around 9 p.m. and are succeeded by reruns of 100 Most Metal Moments. But this Saturday, October 1, all '80s-philes can continue the loving -- as easy as if colors were like your dream -- with the DJ appearance of icon Boy George at Formula (1204 Washington Ave; 314-436-8676). And maybe, if you ask nicely enough, he'll tumble 4 ya.

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Goodnight, Johnny:With a poof of cigarette smoke and a flash of light off the cocktail glasses, John Maxfield will be going out with an elaborate bang. After touring solo for a year, he's making a production of his final gig at the Red Sea (6511 Delmar Boulevard, University City; 314-863-0099). On September 29 at 9 p.m., Maxfield will rock his usual guitar and harmonica, do songs to acoustic and electric loops, and incorporate piano (and whatever else suits his fancy) into a set. Enjoy the giveaways -- free cigs? crazy! -- before he goes-aways.

Patchouli breeze:My dad was damn excited when I told him about Autumn's Child's music, which features Native American flutes woven together with harp, cello, percussion and more. In fact, he was just as psyched that he'll (purely by chance) be flying in from Seattle on October 4 for Autumn's Child's ten-year anniversary/CD release party at the Sheldon (3648 Washington Boulevard; 314-533-9900). And, as a bonus, door prizes include free flutes!

This ain't no Lean Cuisine:If you haven't taken a stroll through the Frozen Foods Section, you're missing out on some goods. This St. Louis-based label/collective is much like its grocery namesake: not the most nutritious, but certainly the most delicious. Featuring hip-hop revolutionaries of all flavors, FFS is bound to release the most innovative sounds around. Get a taste at Frederick's (4454 Chippewa Street; 314-351-5711) on September 30, with the release of CDs by Jonathan Toth from Hoth and Rob Getzschman. Mmm, savory.