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This story reprinted from USA
Weekend O Bluegrass, Where Art Thou Headed? Without the aid of radio play, a music revolution has taken root. By Jennifer Mendelsohn Patty Loveless starts her show at The Birchmere, a music hall in
Alexandria, Va., by performing contemporary hits like "I'm That Kind of
Girl" and "Lonely "I think we're onto something," Loveless says with a laugh. She sure can say that again. Last year saw an almost unprecedented boom in all types of "roots" music. Everything from twangy bluegrass and mountain ballads to old-time gospel is suddenly back in style. "There isn't even another year we could compare it to," marvels Dan Hays, executive director of the Kentucky-based International Bluegrass Music Association. Leading the charge was the startlingly successful soundtrack to the offbeat "O Brother" has even spawned a cottage industry. A Nashville
concert by musicians who appear on the soundtrack inspired a second CD, a
documentary film and "Kids with nails driven through their noses come up to me and say, 'Man,
that record rocks!' " says "O Brother" producer T Bone Burnett.
In fact, one of the Label or no, reviewers casually throw out words like "jaw-dropping" when talking about Nickel Creek. "Time" magazine named them one of its musical innovators for the new millennium. With virtually no support from country radio, their Grammy-nominated debut album has sold almost 400,000 copies in an industry in which a successful project might typically sell between 15,000 and 25,000 copies. So what's going on here? The prevailing wisdom is that consumers, tired of overproduced, cookie-cutter
music created according to corporate marketing plans, are turning instead to "I think there's a groundswell for authenticity, away from this idea of perfect music," Burnett says. The bluegrass association's Hays likens the newfound enthusiasm for roots music to what happens when you're accustomed to eating only fast-food french fries that have been "sliced and diced and fried and colored to a [specified] texture. Then all of a sudden you sit down in some funky little diner and they put real mashed potatoes with lumps in them on your plate. And you sit there and say, 'Wow! These are potatoes!' And in the case of something like Nickel Creek, it's mashed potatoes like you've never tasted before in your whole life," Hays says. "You want to kick yourself and say, 'Where have I been?' "
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