For those of you not familiar with Johnny Kelly let me fill you in on who this crazy talent of a man is. Johnny Kelly (born March 9, 1968) was the drummer for the band Type O Negative, and currently he is recording and touring with Seventh Void, Danzig, A Pale Horse Named Death and recently Black Label Society. Johnny was home from tour for a few weeks and we managed to spend some time on the phone to catch up and get filled in on all he has going on.

Talk about a guy that works hard, he’s recording/writing with 1 band, plays tracks on albums for 2 other bands and is touring with 4.       The guy is a machine, but he told me he wouldn’t have it any other way. “This is what I do, this is who I am, I like the uniform and I wear it well, I’m not sure I could easily fit into civilian life, I don’t know if I could find it fulfilling enough.  I’m able to squeak out a living doing what I have a passion for, and if I wasn’t getting paid to do this, I would find a way somehow to keep playing. “

Born and raised in Brooklyn, Johnny has been a metal head and gear head his whole life.  The guys in Type O’ all lived near each other in the Brooklyn neighborhoods and started hanging out, playing music together. Brooklyn at that time was filled with talented musicians and bands like Biohazard, Life Of Agony, etc. Johnny told me these guys were all hangin’ and doing what they could to keep playing live and keep cranking out their music. At this time gear head Johnny was working in a local shop doing mechanical work, outfitting mostly off road parts on vehicles and putting lots of hours into his other passion his 1970 Super Bee.  (not only is the guy a kick ass drummer, but he has good taste in cars).  Johnny eventually became the drum tech for Sal Abruscato of Type O Negative  and around 1993, Sal decided to  to play full time with Life of Agony.  Johnny  then took over as the Type O drummer.  He kept the job at the shop and  before he knew it would have to close the shop down when he toured with the band as he was the only one working it.   “All of the guys in the band did this, kept their jobs, took time off to tour and then back at it when the tour was over.”   After a while, the touring started to get more and more action and they just  couldn’t keep up with that routine anymore.   A documentary recently  released by director Pawl Bazile “Living the American Nightmare” actually touches on this subject in the film, how these guys who were selling records left and right and touring oversees were still trying to manage a job and be in a band at the same time to carve out a meek living.  Absolutely not an easy task as the film shows.  Johnny actually talks about this subject along with guitarist Kenny Hickey in the film.  As I mentioned earlier Johnny WAS the drummer for Type O Negative as it’s now been a little over a year that bassist and front man Peter Steele passed away. I was actually nervous to bring this up when I spoke with Johnny, I didn’t want to him to feel like I was trying to get information out of him about how Peter died or that I didn’t care that he lost one of his best friends and was just trying to “get a story”,  not my style at all.   I first wanted to offer my condolences and second, touch on the fact that this was pretty much an artistic end of innocence, that our age group is now moving into middle aged life and things like this can  and do happen.  Could the immortal rock star really pass away? Hell yes and apparently the last 2 years have been forth coming in proving that; with a list of talented musicians passing away to the likes of Peter Steele, Ronnie James Dio, Paul Gray, Jimmy Sullivan and Michael Starr.  It’s been hard for a lot of the fans to deal with this changing of times, but imagine actually living it first hand.

I asked Johnny how did you guys deal with this?  He said it was crazy, “we all knew the band would end at some point, nothing lasts forever, but we always thought it would be on our terms, nothing like this, so unexpected.”   He told me it was one of those life changing experiences where you have no control it just happens,  “It’ wasn’t like I could take time to line something else up for work and be prepared, add on top of that I just lost one of my best friends and was trying to go through the grieving and couldn’t help but think how am I going to provide for myself and my family now? Type O was a huge part of my adult life and it was just in an instant, well… gone. I had to face reality, no choice.”

Johnny along with Type O guitar player Kenny Hickey had been working on a side project “Seventh Void” for a while and had recently released the first album.  “It takes a hell of a lot of work to break a new band in to an audience, in your 20’s it’s nothing, but in your 40’s it’s different, going out and playing will actually put you at a loss financially. I knew I couldn’t support myself with just Seventh Void, not even close, we are only just starting to make waves. I have a family that depends on me.  So you find yourself in that situation where you just have to take the gamble.”   We then started talking about what Johnny knew he had to do to earn a living.  Playing with other bands, recording and touring. Johnny had been playing on and off for Danzig for about 9 years now and he finally recorded with them on the last album and of course heading out for the tours. In February 2011 he got a call that Will Hunt couldn’t tour with BLACK LABEL SOCIETY in order to join his EVANESCENCE bandmates in the studio for the recording sessions for the band’s third album. Johnny gladly accepted. Johnny also will be touring with Former Type O drummer Sal Albruscato on his latest project  “A pale Horse Named Death” who will be touring with Johnny’s band Seventh Void, so get this Johnny will be playing 2 sets a night on that tour… yea, like I mentioned the guy is a machine. Oh and he will have more dates with Danzig this fall too.

So as busy as this guy is he still took some time on the phone with me and we ended up talking for a while, mostly about cars, and how just like anyone else that has to travel for work,  was dealing with all the slack from being gone. His Super Bee was having some issues starting so he was working on that and having fun going back and forth to a chevy dealer to try to get the mystery A/C issue in his HHR wrapped up before his warranty ends next month.   Typical routine we can all relate to, bullshit that all needs to be dealt with… Yup even rock stars have to deal.

Make sure you check out one of the tours Johnny will be on and support some of his hard work.

You are making better decisions daily for your health, right? Just don’t skip over those nutrition labels to save on time. If you want to avoid consuming foods that will send your daily calorie count through the roof or lack any nutritional value, it’s smart to read nutrition labels before you buy. The fewer labels you have to read, the better. A great place to start is to eat and cook with more fresh fruits and veggies, because those foods don’t come with labels.  When you do eat or prepare packaged foods, empower yourself with knowledge at the grocery store by understanding food labels.
Don’t get tricked. The calories listed show the amount of calories in one serving of food. Check the package, box or can for the total number of servings. A single package of food can contain four servings which means you have to multiply the calories per serving by four to get the total calories for that package. You should know what you are consuming if you decide to eat the whole packaged item.
More or less? In general, you want more dietary fiber, Vitamins A, C, D and E, Calcium and Iron. You want less saturated fat, trans fat, cholesterol, sugar of any kind and sodium.
Saturated fat (in excess) and Trans fat raise cholesterol and can lead to heart disease. The American Heart Association recommends limiting trans fat to no more than 1 percent of your total daily calories. Cutting cholesterol to less than 200 milligrams a day can benefit anyone at risk of heart disease, according to the Mayo Clinic. Research also shows that eating less than 2,300 milligrams of sodium (about one teaspoon) per day may reduce the risk of high blood pressure. Since older adults are more sensitive to sodium, eat no more than 1,500 milligrams of sodium per day.
Sweet on Sweets? It’s okay to indulge in a sugary treat once in a while, but you could be consuming more sugar than you think if you aren’t reading the labels. And for clarification, sugar is sugar is sugar. The human body can break down different carbohydrates and produce the same thing in your bloodstream: glucose. Different kinds of sugar are favored in different parts of the world and our country for that matter.  But cane sugar, beet sugar, High Fructose Corn Syrup, Agave Nectar, Brown Rice Syrup, Honey—all sugar! As stated on sweetscam.com, “The switch by many food producers from sugar to high fructose corn syrup didn’t matter from a health standpoint because both sweeteners contain the same number of calories. As the American Dietetic Association explained in December 2008, “The source of the added sugar—whether sucrose, high fructose corn syrup, honey or fruit juice concentrate—should not be of concern; rather it is the amount of total calories that is important.”  Don’t fool yourself into thinking that you can eat one type of sugar in excess because it is more healthy. It isn’t. Also, make sure to check what you are drinking for added sugars too.  Fruit juices, fancy fruit smoothies from the smoothie bar, fancy coffee drinks can create major sugar overload in your body.
Get your daily value. Daily value represents the amount of each nutrient you need if you eat a 2,000 calorie diet per day.

Since most people don’t get enough vitamin A, C, potassium, calcium and iron, look for 20% or more of dietary fiber in these categories.
Go low cal.  It boils down to calories in vs. calories out to maintain your weight.  High calories per serving often indicate that the food has a lot of fat or added sugars. Generally, 400 calories per serving is considered a high-calorie food, 100 calories per serving is moderate and 40 calories per serving is considered a low-calorie food.
Pay attention to what’s not being touted. Many food companies will tout the one good feature of the food you are about to buy and leave out the bad parts, unless you look closer. It’s one of those situations where you need to pay attention to what isn’t being said. Gorton proclaimed “no trans fat” on its beer batter crispy fish filets, but didn’t draw attention to the high saturated fat and sodium content. The FDA wasn’t so happy with that misleading claim. But you can do your own vetting of your food selections if you take time to read the label!
Beware of marketing speak. According to the Center for Science in the Public Interest, words such as enhance, support and maintain may sound good, but they don’t mean a lot. If it sounds like a health claim that sounds too good to be true, it just might be. Use your common sense.   When you see 24 packs of chocolate milk sitting on store shelves unrefrigerated, ask yourself, “Is that really milk?”  (I give my son a glass of chocolate milk after workouts–it’s a great recovery drink. But real milk needs refrigeration.)

Now you’re a nutrition label expert. Bottom line, everything in moderation. Aim to eat more fresh, whole foods without labels. Eating foods made at home from fresh ingredients is not only healthier, but usually tastes better than packaged foods too.  But eating packaged foods is inevitable and can be healthy, just be smart about your choices!

Chicken and Wild Rice Casserole

Makes: 4 servings

Prep: 30 minutes

Bake: 35 minutes

• 1 6-ounce package long grain and wild rice mix

• 1 medium onion, chopped (1/2 cup)

• 1 stalk celery, chopped (1/2 cup)

• 2 tablespoons butter

• 1 10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup

• 1/2 cup sour cream

• 1/3 cup dry white wine or chicken broth

• 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

• 2 cups shredded cooked chicken or turkey

• 1/3 cup finely shredded Parmesan cheese

1. Prepare rice mix according to package directions.

2. Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

3. Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Servings Per Recipe 4 servings Calories468 Total Fat (g)19 Saturated Fat (g)9, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)2, Cholesterol (mg)98, Sodium (mg)1339, Carbohydrate (g)43, Total Sugar (g)3, Fiber (g)3, Protein (g)29, Vitamin C (DV%)11, Calcium (DV%)15, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet

Athena “Chickie” Ransom, known the world over for her hardcore choppers and handmade custom parts, is giving us a glimpse of her softer side with the launch of her latest accessory.

Highway Harlot ®is a woman’s fragrance that is subtle, yet powerfully romantic, and is made from all natural ingredients. This scent is everything one would expect from Chickie, who believes in keeping her femininity in one hand and her welding torch in the other. “Like a finely tuned machine, this fragrance contains a balanced blend of key ingredients that accentuate ones’ own chemistry and fits with any ensemble, day or evening” she remarked.

“It is the kind of perfume that brings a woman’s sensuality straight from her heart to her handlebars”, says Chelsea Marris of Pompano Beach during the fragrance unveiling at the Galleria Mall in Fort Lauderdale today. Franco DeMarrio of Sunrise also expressed his enthusiasm, “This perfume is pleasant and sexy on my wife, who by the way rides a cool motorcycle!”

Highway Harlot® is an affordable treat for yourself and a great gift idea for wives, mothers, daughters, sisters and friends with a retail price of $ 39.95 per 3.4 ounce bottle. Available at vagabondchoppers.com, orders are being filled now; please allow 2-4 weeks for delivery. To obtain further information and dealer pricing, email info@vagabondchoppers.com or call (954) 360-0075.