How would you like to hear something appetizing? The Fur is here to charm you and entice you with his brand new single “Forbidden Fruit,” his third proper single release. The song is a team-up between The Fur and singer and songwriter Julia Ross, known for her work with Everlife, and as a vocal arranger for Miley Cyrus, The Chainsmokers, Jordan Fisher, Ke$ha, and Carly Rae Jepsen.
“Forbidden Fruit” is a beautiful bit of dance-pop fusion, with a nice little synth hook. The song is successfully maintaining the momentum that The Fur got started with his debut single release “Americana” last June. In just the last eight months, he has really broadened his audience through collaborations with various songwriters and vocalists, becoming a well-known up-and-coming artist amongst the pop and EDM crowd. The Fur views his music as a powerful medium, capable of inspiring and uniting us all.
For today, we turned the topic slightly away from music to discuss something else very pleasing, food! For our latest Art of The Meal, we spoke with The Fur about being a foodie, his favourite food city, overcoming being a picky eater, and the strangest thing he’s ever eaten.
Do you follow a particular diet?
The Fur: “I don’t, no. But there are certain things I stay away from, and I’m quite restrictive with sugar and alcohol. Sometimes.”
How does the food you eat on the road compare to what you eat in the studio?
“My travelling time tends to also be my social time, meaning I eat out a lot more when I’m on the road, and I also see friends much more when travelling. So, the food tends to be more expensive, less healthy, but usually more fun. I’m a real foodie, so I’m very conscious about what restaurants and cafés I go to. When I’m at home I cook every day and don’t go out as much. The kitchen is easily my favourite room in the house, with the bedroom as runner up.”
Do you prepare a lot of your own food?
“I do. Basically everything. It’s a big part of my daily routine.”
Are any of your bandmates cooks? Or foodies?
“Many of my friends (let’s call them bandmates for now…) are cooks, chefs, restaurant owners, baristas, wine importers, bartenders, coffee roasters, you name it…”
What are some of your favourite restaurants in your hometown?
“I honestly don’t go out that much in my own city, and of course, it’s been even less during the pandemic. But I’ve had some great meals at Woodstockholm, Matbaren, Ichi, and Matateljén lately.”
Do you have a favourite ‘food city’ when on tour?
“Copenhagen is always amazing for a food lover (or life lover in general) as is any major city like Berlin or New York. But I have to say that I am especially proud of my old hometown Malmö, which has become a real food destination.”
What are some of the food items on your rider?
“I don’t have a rider, but I usually have to tell people I don’t want cheese on my sandwiches, since it’s compulsory to put really bad cheese on everything in Sweden.”
If a fan were generous and to give you a food or drink-related gift, what should they give you?
“Anything they’ve made themselves or harvested themselves would be very appreciated.”
Were any of your songs ever conceived at a bar or restaurant?
“Yes, I guess. But since silence is the best backdrop for creating sound or music, a restaurant or bar is hardly the best place.”
When was the last time you barbecued?
“In December, I think. I usually bring out the grill a few times during winter. It’s so comforting with the heat when you’re seeing friends outside in the cold of winter.”
Did you have to overcome being a picky eater?
“Totally. I was extremely picky as a child and in my teens. My way of becoming more comfortable with eating this and that was to cook more myself. It’s a general life hack. If you’re scared or uncomfortable about something, dive into it and become an expert. Knowledge always drives away fear. Now I am picky in a different way; I find it very hard to eat food that is badly cooked or made from crappy ingredients. Sure, I eat junk every once in a while, just like anyone. But if you pay real money for food, it should be done with care and ambition.”
What is the “strangest” food you’ve ever tried and how are you with “less standard” foods?
“I’ve had lots of strange stuff over the years. Buying expensive water in plastic bottles that has been transported across the globe, when you have perfect and free tap water at home, that’s very strange. Or buying apples from New Zealand in your local store when the trees are full of fruit outside. Or eating cheap meat from animals that you know have been basically tortured their entire lives, that’s also very strange to me.
“Eating this or that odd part of an animal, or trying this or that weed is not strange, it’s totally normal. And it’s something people have always done, out of necessity or because it’s delicious. I did eat the brain of a duck out of its own head once though, that was pretty full-on. It was already dead though.”
Which toppings go on your ideal pizza?
“Hawaiian has been my favourite since forever (tomato, cheese, ham, and pineapple). And I was so happy when I heard that they always made Hawaiian pizzas for staff meals at Fäviken (one of the leading restaurants of the world), because it is, quote, ‘the best pizza.’ A new local favourite is the pizza with pancetta, apricots, vanilla, and chili from local pizza wizards at Omnipollos hatt. It’s to die for.”
When did you first get interested in cooking?
“As with most deep and genuine interests, it starts early. I didn’t start cooking until my mid-20s. But the interest definitely came from being surrounded by great food and great home cooks in my childhood.”
Do you have a favourite chef?
“There are so many! Magnus Nilsson, Thomas Keller, Andreas Dahlberg, Saori Ichihara, Wade Brown, Francis Mallmann…”
What sort of cooking set-up do you have at home?
“It’s very standard. As with music production, it’s not about the gadgets for me. Use your palate/ears and your knowledge.”
Have you ever owned a George Foreman grill?
“I don’t know what that is.”
What is your favourite fast-food chain restaurant?
“There isn’t one, I avoid chains. Why support a giant international mega business whose main idea is to trick you into eating crap, when there are so many local, ambitious, creative people fighting to survive and who want to bring you real food?”
How do you usually get your groceries? In-store? Online delivery?
“I’ve never bought food online. I try to buy from good food stores, harvest it myself, or buy from people I know.”