Angular art-rock trio Experimental Dental School--who perhaps play around in the same kitchen sink as Deerhoof--make music that sometimes sounds like it’s been cranked out of a meat grinder: it’s gritty, messy, but still cohesive. Their Jane Doe Loves Me album is coming out next week, and you might find the band’s Shoko Horikawa celebrating this feat with burritos.

For Horikawa, a Japan native, there was a time when burritos were a novelty. Her first experiences with them were at a fast-food joint and in a dorm room, so it wasn’t until moving to San Francisco’s Mission district that she gained an appetite for the Mexican delicacy. Now residing in Portland, Horikawa’s appreciation for burritos has grown. “Before I moved up here, I didn’t expect too much from Oregon burritos,” she says. “But I was wrong. There is this really good Mexican place called Taqueria Los Gorditos. My favorite is filled with tofu, and it's so good that I can't chit chat or do anything but enjoy the great time with my burrito.”

And, in case you are curious about translations, Horikawa’s done some sleuthing: “I found out that the word 'burrito' literally means ‘little donkey.’”

Experimental Dental School can be heard at their MySpace page.

New York-via-Kentucky indie-folkie Dawn Landes just released her sophomore album, the glockenspiel-happy Fireproof, and had a track featured in (omfg!) Gossip Girl. Before that, the singer was behind the boards for Ryan Adams and Joseph Arthur. And at some point, she concocted the perfect gift for mom on her May holiday—a baked Brie bonanza. Watch the charming clip in which Landes whips up this dish she’ll be making for Mother’s Day.

Here’s what you’ll need:
Wheel of Brie
1 tube of crescent rolls
1/2 cup chopped almonds
2 tbsp blackberry preserves (or any other flavor, you pick!)
1 egg white
Warmed, sliced French bread

1. Preheat oven to 375 degrees (or follow instructions on the tube of crescent rolls)
2. Flatten out the cold crescent rolls with a rolling pin. Remember to use flour so the pin doesn't stick to the dough.
3. Place Brie in the middle of the flattened dough
4. Add preserves around top and sides of Brie
5. Fold up the dough around the Brie like wrapping a present
6. Brush with egg white
7. Sprinkle chopped almonds and lightly press into dough
8. Put into oven for 12-15 min or until lightly golden brown
9. Serve with warmed, sliced French bread

More Dawn Landes can be heard at her MySpace page.

Williamsburg, Brooklyn: home to bands; haven for hipsters; and, hotspot for food? Yes, actually! The Jealous Girlfriends call this borough their home, and now that they’ve just released their shimmery, shoegaze-y self-titled debut, drummer Michael Fadem might have time to eat his way through Brooklyn’s hippest ‘hood—when he’s not on tour, anyway. From slurping down pizza to indulging in pork belly, here’s how Fadem says he might spend a food-filled day in Williamsburg.

Morning Coffee: Oslo (Roebling and N. 4th)
Beyond spectacular espresso drinks, Oslo has the best cup of drip coffee in the city. It's strong, complex and cheap. All you hipsters will feel right at home with Oslo's regulars: TV On the Radio, LCD Soundsystem, They Might Be Giants and Nada Surf.

Breakfast: Egg (Bedford and N. 5th)
Now that we're awake, let's eat something! Everything is good at Egg. My favorites are the Country Ham Biscuit with Fig Jam and the Eggs "Rothko" – a slice of brioche filled with an egg and Grafton Cheddar.

Lunch: Dumont Burger (Bedford and S. 1st)
Dumont has one of the top five burgers on the planet. Don't wait to try to get in for dinner — the dining room is way too small and crowded at night.

Alternatively, head to Marlowe and Sons (Broadway and Berry), a summer-lunch hang. Grab a Mufalletta or a Grilled Veggie and Goat Cheese Sandwich. Then, grab a table outside and watch the day go by.

Dinner: Kasia’s (Bedford and N. 9th)
Here’s really cheap Polish food that I’ve never been disappointed by. Start with any of the soups and then go for the Chicken Salad Club, Brisket Sandwich or the Open Faced Roasted Pork Sandwich with Gravy.

But since pizza is king in New York, my first thought for dinner is often Brick Oven Gallery (Havemeyer and N. 7th). Start with the Brooklyn "caviar" (a homemade eggplant and vegetable spread for their freshly baked bread) and move on to an Italian-style 12'' pizza made in the century-old oven that the building was built around in order to preserve it.

Or, if you’re an indie rocker having BBQ withdrawal after SXSW, try Fette Sau (Metropolitan between Havemeyer and Roebling), where you can get pulled pork shoulder, ribs, pork belly, sausage and the best beans in the world. All of their meat is organic and from local farms, and here you'll find one of the biggest bourbon collections outside of Kentucky.

After-Dinner/Post-Rehearsal Drinks: Spuyten Duyvil (Metropolitan and Havemeyer)
This spot houses one of the largest selections of foreign and micro-brewed beers by the bottle, as well as an ever-revolving selection of beers on tap. For snacks, they have a great selection of cheeses, meats and pickles.

Late-Night Snack: San Loco (Driggs and N. 4th)
San Loco is open till 4 A.M., the perfect time to get a Guaco Loco—a hard shell taco with a soft shell wrapped around it with guacamole in between—and a small bean Chili Loco. They also have a great pool table, free wifi and cheap alcohol.

In his first video installment for us, What Made Milwaukee Famous’ resident drummer/chef, Jeremy Burch Bruch, has produced a clip that follows him and his band of exuberant indie rockers as they find food on the road. The Austin band’s been gigging behind their second album, What Doesn’t Kills Us, and when one leg of the tour wrapped, Burch threw a cookout in their hometown. Watch as Bruch and friends whip up fancy dishes like fresh Iowan morels and mustard greens with morels. What’s the morel in this story? We had to ask Wikipedia (they’re mushrooms!), and dude just might wash them down with Mexican Coke, which, if you ask us, is the best soda this side of the border.

It’s not easy eating well on the road, but if you’re Danny Barria from Brooklyn’s the Big Sleep that’s no biggie. The guitarist in this psych-noise noodling trio clued us in on the good, the bad and everything in between (like beef jerky!) that comes with eating on tour. And here’s a fun fact about the band: drummer Gabe Rhodes reportedly worked on a cookbook for Dom DeLuise.

Best road meal:
An Indian restaurant in San Francisco across from Bimbo’s -- the lamb korma there was perfect.

Worst road meal:
A questionable taco place in Tucson, AZ.

Favorite quickie meal in the van:
Beef jerky, all the way. No question.

Best diner food:
Fleetwood Diner in Ann Arbor, MI. I just read Black Postcards, the Dean Wareham book about Galaxie 500 and Luna, and he knocks the Hippie Hash [ed note: see recipe on Recipezaar], but I was all for it. And it happened to be the first place we went to on this tour.

Is it possible to eat healthy on the road?
Bassist Sonya Balchandani, our resident healthy eater, seems to manage -- she can find good options at places like Whole Foods or Trader Joe’s.

Convenience store gourmet ideas:
Sonya seems to go for the hardboiled eggs, yogurt and whatever fruit is available.

Top three foods to have in the van:
Slurpees, beef jerky and hot dogs

The band’s favorite cuisine:
I think the collective TBS favorite cuisine is Thai, but Indian is pretty high on the list, too.

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