Joey's career path seemed destined early on. As a child he coerced his brother into voicing characters on "radio shows" he would tape on a battery-powered Realistic cassette recorder. Luckily for his hostage G.I Joe collection, his brother complied.

A classic example of a music obsessive, Joey worked in several record shops and stirred up the airwaves for 5 1/2 years at Tucson's community radio station, KXCI-FM, in the early 90s. While returning to school to earn a degree in media arts, he still couldn't keep his greasy monkey paws off radio, working with the University of Arizona's brief-lived KAMP-AM (30 watts of power!).

Joey can be found alternately pummeling bass and guitar in live projects around town and practicing his most colorful vocabulary while busting his knuckles on his paperweight/ motorbike.

Joey's recipe for Freebird
1 3-4 lb. Freebird
2-3 cloves of garlic
1 tsp. lemon juice
2-3 tsp. olive oil
1 quart Jack Daniels

Allow Freebird to marinade in garlic, olive oil and lemon juice for several hours. Preheat oven to 350 degrees. Roast Freebird 40 minutes per pound until crispy. While waiting, apply whiskey liberally to cook and throw car keys on any nearby rooftop.