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Stoughton, Wisconsin… Music And Lutfisk

November 4th, 2012 Jorma Leave a comment Go to comments
Timeless message...

Timeless message...

We had heard about the Stoughton Opera House… and it was all good. Not only were we not disappointed, it exceeded our expectations. I love the feeling of small town America… it is one of the many windows in time that shows where we come from and who we still are. Of course, this is just one of the evolving Americas. Think, New York City, Chicago, Galveston… home for immigrants all. But this… reminds me of my grandparents who came to small towns in Connecticut and the UP in Michigan.

HIdden right over City Hall

HIdden right over City Hall

Yeah, the hits just came coming… as we set up, I looked around and took some pictures.

Is this detail, or what... and all volunteer work

Is this detail, or what... and all volunteer work

I walked out into the audience and took a shot of the guys setting up the stage.



What a night… here is our set list:

Jorma Kaukonen And Barry Mitterhoff 27, 2012
Stoughton, Opera House
Stoughton, Wisconsin
Saturday, November 3, 2012

First Set:
1. True Religion
2. Hesitation Blues
3. I’ll Let You Know Before I Leave
4. More Than My Old Guitar
5. Nobody Knows You When You’
6. Barbeque King
7. I See The Light
8. Heart Temporary
9. Goodbye To The Blues
10. I’ll Be All Right Someday
11. Red River Blues
Second Set:
1. Been So Long
2. Children Of Zion
3. Things That Might Have Been
4. Bread Line Blues
5. Living In the Moment
6. Big River Blues
7. Come Back Baby
8. Babe I Want You To Know
9. Good Shepherd
10. I Am The Light Of This World
11. Keep Your Lamps Trimmed And Burning
12. Encore: Vicksburg Stomp

The party's over... time to call it a day...

The party's over... time to call it a day...

OK… long day coming up. We’re off to St. Louis… the Gateway… play a show at The Old Rock House and drive home to Pomeroy… home Monday in time to vote on Tuesday. Hot Tuna Electric grand finale for this season at the Fur Peace Station with our buddy Bill Kirchen.

Oh yeah… let’s not forget the lutfisk… look it up. It’s an acquired taste.


  1. Bob K
    November 4th, 2012 at 09:59 | #1

    Ahh, lutfisk! In-laws were from Sweden, not too far from Finland. Rock the vote Jorma!!

  2. Cyndy Consentino
    November 4th, 2012 at 11:26 | #2

    Dear Jorma,
    Thank you for the beautiful pictures. After being surrounded
    By so much devastation on the Jersey shore, these pictures, and your
    Words made me smile!

    Safe travels,

  3. Patty Elle
    November 4th, 2012 at 12:07 | #3

    The Norwegians in Stoughton were certainly proud to have you, Jorma bringing the house down at their very own Opera House! What a fine show it was. You are timeless Jorma! Thank you for sharing yourself & the fabulous Barry Mitterhoff! We didn’t want the night to end.
    Love & Peace from Patty & Les! (Swedish but still friends with everybody!)

  4. Carter Dunkin
    November 4th, 2012 at 13:26 | #4

    Beautiful photos, Jorma! Small towns are special in so many ways.

    Looking forward to seeing you and Barry tonight! (And again next weekend at FPR!)

  5. chuck newman
    November 4th, 2012 at 13:53 | #5

    Great show Jorma and next time through I recommend eating in the town of New Glarus which is about 30 minutes or so from Stoughton. Fantastic Swiss cooking in a beautiful small town.

  6. mike
    November 4th, 2012 at 15:51 | #6


    I usually love Jarma. I have been seeing him play since the late 60s. i could have nto been more disappointed. it was a mandoline concert and not a Jorma concert. Song selection was a downer. i am so down. Expected so much more.

  7. carlo pagliano
    November 4th, 2012 at 15:55 | #7

    WOW! JORMA rockin’ in SAINT LOUIS Missouri!

    Lut for lye.
    In one of your blessed calls to Italy ask for ‘ polenta e baccalà ’ and ‘polenta con stoccafisso’, it’s salted or dried cod fish (stockfish stiff as a poker) let under a trickle of running water to sweeten and soften day and night, duly so stewed with vegs, black olives and a handful of fresh capers and the Hot Queen: ‘PoLentA’. Smoking Hot poured golden polenta is also great with poured cold milk and greater with dairy fresh cream chilled (liquid), don’t need no forks but spoons, mustn’t miss that. A real polenta needs one good hour of continuous stirring, a fireplace or fireside and the classic copper cauldron. The secret being to make fall the corn meal in the salted boiling water like a sand-glass. The aroma of the wood burning under the pot is the indispensable added element for a great result, the Autumn is so saved in its misty integrity. Breeders & Polenta. And tonight we are well-off for another great Jorma appearance. That’s Life. There will be drinks for everyone and of course it will strictly be ‘Chinotto Lurisia’, sparkling in a parallel life.

    Thanks Jorma for extolling each aspect of our natural life, as it was with our ancestors still at their place is now with us as young as then inside, to run sweet memories while we run for real.
    The silent movie of your meaningful pics rolling by the frame in our days are a firework of life to remind us that “It’s a wonderful life”.
    Thanks Jorma!
    Rock Them all high tonight at the OldRockHouse Jorma!

  8. kathy
    November 4th, 2012 at 16:02 | #8

    would love to see you all and bill kirchen, saw him twice in bayshore, missed you there 10/14. i try to see you whenever electric or acoustic in town. can’t make nyc this year,will be looking for you in amagansett!!retiring soon and will try a road trip to fpr, as always love reading your thoughts, itineraries. best wishes to you all from long island south shore – still standin’ on dry land!!

  9. John Deason
    November 4th, 2012 at 18:42 | #9

    Enjoyed the “Watermusic” encore.You two have fused quite well. Some astonishing breaks all night long.
    Any way to send a few photos I took in Davenport?

  10. Joe in DC temporarily in OK.
    November 4th, 2012 at 22:00 | #10

    Looking forward to Beacon

  11. mutt
    November 5th, 2012 at 06:50 | #11

    Really!?!? I looked lutfisk up and guess I must say that being from the canine family breed and having dined on the vomit of others – I’ll pass! But thanks for offering . . .

    Quote from Garrison Keillor’s book Pontoon:

    Lutefisk is cod that has been dried in a lye solution. It looks like the desiccated cadavers of squirrels run over by trucks, but after it is soaked and reconstituted and the lye is washed out and it’s cooked, it looks more fish-related, though with lutefisk, the window of success is small. It can be tasty, but the statistics aren’t on your side. It is the hereditary delicacy of Swedes and Norwegians who serve it around the holidays, in memory of their ancestors, who ate it because they were poor. Most lutefisk is not edible by normal people. It is reminiscent of the afterbirth of a dog or the world’s largest chunk of phlegm.

  12. big fang
    November 6th, 2012 at 12:43 | #12

    Lutefisk? OMG! Jorma, the next time you’re in the North Country I’d suggest you go with broiled lake whitefish(the BEST!), or pan-fried walleye or lake trout, or even deep fried lake perch. Not lutefisk!

    But thanks for a fine show in an intimate and acousticly pleasing venue staffed by some very kind and helpful folks. Looking forward to your return.