Lindsey Stirling

Electronic music is having a big moment right now, but musician Lindsey Stirling makes sure we don’t forget  those classical roots. She’s a total Renaissance woman — violinist, dancer, and choreographer — whose unique style fuses hip hop and electronic beats with classical elements, and the result is nothing short of spectacular. You may recognize her from America’s Got Talent season five or from her wildly captivating music videos, showcasing her violin prowess and bold, energetic, choreography. With 7 million YouTube subscribers, she is truly bringing something new to the table — and the stage.

In light of her recent book release – The Only Pirate At The Party – we talked to Lindsey about marching to the beat of her own drum, longevity in the music industry, and of course, her culinary and dietary preferences…

From start to finish, what would be your ideal food day?
 

I always eat breakfast, a banana mixed into a protein shake or cereal. I’ll have lots of snacks to replace a natural lunch, like nuts, an apple and cheese and/or a Quest protein bar, and for dinner a big salad or sushi. My midnight snack would be a bowl of cereal.

Why are you the only pirate at the party?


Several reasons, but my Mom always said I marched to the beat of my own drum. There is one story in the book where I show up to what I thought was a costume party only to realize that I was the only one who dressed up. I remember looking through the room of strangers, and the giant pirate hat on my head. I could leave, or own it. So I boldly said ‘Arrrgh’ as I stepped into the room. It’s not like I go through life trying to be different, but we are all uniquely beautiful when we are our authentic selves. I wanted to share with my fans that it’s okay to be different.

If there was one thing you could say to Sharon Osborne, what would it be? 

Hey Sharon, I did it! She was actually very nice in her critique to me on the show [America’s Got Talent], so I have nothing against her.

What’s your go-to snack? 


Quest bars, cereal, or fruit

What would your last meal be? Who would it be with? 


With my sister Brooke, and it would be the most decadent sushi topped off with a chocolate milkshake.

The music trend you’re loving…


I love the modern take on eighties music that’s coming back strong.

The one you’re hating…


I don’t love drum and bass.

Best advice you’ve ever received…

Devin Graham told me that it’s not moments and viral hits that bring longevity into someone’s career. If you don’t want to be a one-hit-wonder or a flash in the pan of pop culture, you need to build from the bottom up. Build a fan base through authenticity so that you’ll have something to support the big moments when they come.

Advice to those facing rejection in their careers…


See who/where you want to be; visualize it, feel it. Then learn from every setback and hone your craft. Those who persevere will succeed.

Words to yourself upon looking in the mirror ever morning…


I try to do a lot of positive self-talk. Sometimes I can be so mean to myself, so in the morning I practice being positive. Whatever my brain has been struggling with, I positively counteract. Like, I am optimistic; I am loving and I see and care about the people I meet; I will write a great album.

What are your favorite cities for food? What restaurants do you go to in each?

Paris for the decadence and cheeses, New York City for the amazing diversity and great breads; I love Hummus Kitchen, The Meatball Shop, and Magnolia Bakery banana pudding. Los Angeles for sushi and healthy options, like Sugarfish, Cafe Gratitude, Sun Café, and Lemonade. 

If you could host a dinner party with any five people living or dead, who would be there? 

Lucille Ball, Ellen DeGeneres, Audrey Hepburn, P.T. Barnum and Chris Pine

What would your quote of the evening be?

“Be yourself, everyone else is already taken.” – Oscar Wilde

YouTube star musician Eli Lieb talked to us about streaming music and snacking in the studio. Nashville’s Sam Palladio gave us a killer playlist. 

*Lindsey Stirling, photographed at Hummus Kitchen in New York, NY by Danielle Kosann.