I'm not making any absurd comparisons between myself and Bach, but I aspire to that, that my music will have the legs to survive whatever context it finds itself in.

I discovered that the most interesting music of all was made by simply lining the loops in unison, and letting them slowly shift out of phase with other.

All great music is contemporary. If it's still alive and kicking, then it's contemporary. If it fades away, it was a period piece. It had its moment, and that was it.

As a matter of fact, I personally would much rather hear Perotin than Mozart.

In serial music, the series itself is seldom audible... What I'm interested in is a compositional process and a sounding music that are one in the same thing.

All music does come from a time and place. I was born and raised in New York. I moved out of New York, but it's inside of me and it will be inside of me until they put me in a box in the ground.

Up to the age of 14 I had not heard a note of anything before 1750, never heard a note of Bach, never heard anything after Wagner, and never heard any real jazz.

What I don't want to do is to go and buy a bunch of exotic-looking drums and set up an Afrikanische Musik in New York City.

True efficiency is taking some time to be fully first thing in the morning. Rushing isn’t always efficient.

The author is impacted by a hidden insistence that takes the shape of different combinations each time adifferent text is produced but the underlying problem remains the same for him.

I read somewhere that abs are made in the kitchen, and I'd like to agree. I like to think that I try to eat pretty clean, pretty good food.

I found draft resistors very conscientious, reasonable, and not fanatics.

I'll never play a drum solo you can't dance to.

Too marvelous for words.

Television is never more false than when it's openly sincere.

My song-writing has always been just about my life - usually my worst moments.

I'm going to say hello to two friends who I've shut out of my life for the past 10 weeks while I trained the hardest I've ever done for a fight. So welcome back Mr Guinness and Mr Dom Perignon.