Home » Events » Greg Kelley, Rob Noyes, Usufruct

Greg Kelley, Rob Noyes, Usufruct
MUSIC | We are excited to present our 1st show of the 2019 season with a solo set by Boston area guitarist Rob Noyes, ensemble with Greg Kelley, and duo Usufruct.

Greg Kelley, Rob Noyes, Usufruct

Loading Map....

Date(s) - 04/27/2019
7:30 PM - 10:00 PM

Canessa Gallery


Add This Event to Your Calendar

$5-20 | Snacks and Beverages on the House

We are excited to present our first show of the 2019 season with a solo set by Boston area guitarist Rob Noyes and ensemble featuring Greg Kelley – trumpet out of Seattle with Jacob Felix Heule – percussion, Danishta Rivero – vocals, and Christopher Scott Cooper – guitar and electronics. Also performing will be the Bay Area duo Usufruct (Polly Moller Springhorn and Tim Walters).

Greg Kelley

Greg Kelley has performed throughout North America, Europe, Japan, Argentina, and Mexico at numerous festivals, in clubs, outdoors, in living rooms, in a bank, and at least once on a vibrating floor. He has collaborated with a number of musicians across the globe performing experimental music, free jazz, and noise, appearing on over 100 recordings in the process. He constantly seeks to push the boundaries of the trumpet and of “music.”

Rob Noyes

Rob Noyes has been on the Eastern Massachusetts scene for a while, but what we’ve heard him play is music from within the context of electric bands, most of whom are loud as hell and exist somewhere along the rim of the post-core continuum. More recently, Rob has taken to displaying his solo acoustic guitar chops and they are massive. The Feudal Spirit is the first vinyl evidence of their ‘shoulders.’ Like Western Mass’s Tony Pasquarosa, who mines the same widely-variant style-pits, Rob’s approach to acoustic playing resembles his electric work only through shared-belief-in-a-strong-downstroke. On the way to developing his own compositional/performance approach, Noyes sometimes seems to have absorbed an almost infinite reservoir of influences. Apart from some superb Basho-like 12-string tunneling, most momentary fragments tend to recall legendary Limeys like John Renbourn (and through him, Davey Graham), because Rob’s overt melodic structures tend towards the non-bluesoid. But then you’ll maybe hear a note-sequence spiced like something dropped from the hot strings of Michael Chapman or even a powerful throng that makes you think of Wizz Jones. When that happens, you realize there’s more of a blues base to some of the songs than you’d been able to untangle. Mr. Noyes hits a vast array of sub-genres on this album, and he hits them all pretty damn hard. Rob’s playing carries the weight of many possibly-imaginary forebears, but the way he smears them all together shows a holistic mastery of touch and imagination that defies a lot of today’s players, who tend to shine in short bursts, then allow their dreams to outrun their technique. Rob Noyes has no such apparent limitations. Like Raymond Pettibon, whose artwork graces The Feudal Spirit’s cover, Rob’s able to create a true form-gobble, making some real beautiful noise in the process. Around the world, licensed Hodologists whisper, ‘Make mine Noyes.’ Why don’t you join them?
– Byron Coley


Usufruct (YOO-zoo-fruckt) is the right of the people to harvest the fruits of common property. The duo Usufruct, consisting of flutist, composer, vocalist-improviser Polly Moller Springhorn and computer musician Tim Walters, deconstructs, lovingly reassembles, and improvises around found texts and musical materials in the public domain.

Both of us are veterans of the Transbay creative music scene and equally at home in contemporary classical, rock, and freely improvised musics. In founding Usufruct we set out to bring sounds from our free-improvisation vocabularies into a more compositional framework, and set up a creative process where both our minds can wander and come together sonically over sounds and words embedded in Western consciousness. We find them ripe for slicing, dicing, tenderizing, pickling, caramelization, maceration, marinading, and presentation with special sauces.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.