Twenty Questions for Larry Garner: 15 Songs of Silly, and 5 Attempts at Depth

Larry Garner has been around: the scene, the block, the industry, the world. You name it, the man has been there, done it, and probably sold out a show in the process.

Larry Garner began his musical career as an eleven-year-old, when he started playing his guitar in a local church here in Baton Rouge. He continued gigging locally during his stint working at Dow Chemical. While working there, he won the 1988 B.B. King "Lucille" Award for "Doghouse Blues." And the hits kept on coming.

In 1992, at the Burnley Blues Festival in England, Garner came to the attention of the London-based JSP records, which signed him in 1993, and with whom he quickly released two albums. Following an appearance in the "New Morning" club in Paris, the French-owned Gitanes Jazz label (owned by Verve) signed Larry next, and another two albums quickly followed. In 1997, Garner left Verve for the German Ruf label, with whom he has released one album so far.

I would be remiss to talk about the man without mentioning both his spectacular sense of humor and his philanthropy; after all, his willingness to play 20 questions with me demonstrates both.

MM: Be honest: did you agree to this interview in order to promote a tour or a new CD? If so, plug away...

LG: No. I agreed to this interview to let everyone know that I'm still alive and still living in Baton Rouge. Of course I'm working on a new CD entitled "Ask Me No Questions".

MM: You have toured consistently and tirelessly in Europe for many years. At this point, do you still have the taste for peanut butter at all?

LG: Yes, I still like a peanut butter and grape jelly sandwich with a slice of cheese but I also like peanut butter soup. Saute 1/2 lb of chopped beef (seasoned with salt, pepper and onion salt or onion) until browned then pour off water and oil. Let 2 cups of water come to a boil then add three large spoons of peanut butter. Stir until peanut butter is dissolved then add chopped beef and let simmer until meat is tender. Add water and seasoning to your personal consistency and taste. Depending on the consistency this goes well with rice.