Come catch The Dead Tongues’ Ryan Gustafson as part of a special evening at The Word Barn.

After five months of not picking up an instrument, The Dead Tongues’ Ryan Gustafson wanted to get rid of everything that was tied to his identity as a musician. He even thought about changing his name. He was getting ready to throw out old notebooks packed with years of material but, for some reason, he decided to stop and go through them, just to see if there was anything worth saving. And sure enough, he found some images and lyrics, threads from former selves he didn’t want to lose. Thus was the catalyst for Dust, his fifth and best album as The Dead Tongues.

Gustafson recorded Dust in nine days, the fastest he’d ever recorded anything. It was the fastest he’d ever written anything, too – in the past, writing a song would take months, but this time he so me how felt freer, and wanted to have fun. The record was recorded at Sylvan Esso’s studio, Betty’s, in the woods of Chapel Hill, North Carolina.

He built it out with help from a number of his musician friends - Joe Westerlund (Watchhouse, Megafaun, Califone) on drums, Andrew Marlin (Watchhouse) on mandolin, backing vocals from Alexandra Sauser - Monnig and Molly Sarlé of Mountain Man, among others.

Dust is meant to be listened to while taking a night drive, farflung and roving and existential. Somewhere between the expansiveness of American jamband and the banjo-centric folk songwriting of Gustafson’s Appalachia home. Gustafson explains the thematic throughline succinctly: “It’s this idea of uprooting and rebirth and cycles, and the past informing the future, and the future informing the past. There is no single story. Everything is connected.”

***FOOD OPTION***

Thanks to our sponsor, Ohana Kitchen, you can now order a delicious poke bowl and have it ready and waiting for you when you arrive to enjoy during the show. Good food, good music, and good people - we love it!

Order cut-off is 11am on day of show. Add any of these bowls below to your order:

OHANA CLASSIC - poke bowl on white sushi rice, raw ahi tuna, green & sweet onion, chili relish, cucumber, macadamia nuts, sesame seeds & Ohana sauce.

SPICY CRUNCHY AHI - poke bowl on white sushi rice, raw ahi tuna, green & sweet onion, masago, cucumber, jalapeno, Maine kelp, garlic crisps, sesame seeds & Sriracha aioli.

MISO SALMON - poke bowl on white sushi rice, raw salmon, green onion, tobiko, edamame, Maine Seaweed Salad, cucumber, pickled red onion, shallot crisps & miso lime sauce.

NORTHEAST CHICKEN - poke bowl on white sushi rice, chicken, broccoli, sweet potato, carrots, green onion, crispy red onion, sesame seeds & miso lime sauce.

SOYJOY - poke bowl on white sushi rice, Maine organic tofu, green onion, cucumber, carrot, edamame, micro greens, avocado sesame seeds & ginger chili vinaigrette sauce.