I recently had the opportunity to catch up with Toby Jeg, the founder of Red Scare Industries. As the cold weather kicked in, we chatted about all things music, and Red Scare and paired it with a warm bowl of Split Pea Soup. Check out the recipe below! 

While Toby Jeg wears many hats, he has been immersed in the music industry for decades. Although he’s not in a band himself, he collaborates with over 50 bands through Red Scare Industries, a Chicago-based record label he founded. Originally from the West Coast, Toby discovered punk rock as a kid during the pre-internet era when the genre felt like an underground, taboo, and wildly unique subculture. Back then, it wasn’t on the radio or MTV, which added to its allure. Growing up in a small town and feeling different from others, Toby was naturally drawn to this outcast culture. During his time at the University of California, Berkeley, Toby worked in college radio and interned at Fat Wreck Chords, where he was later hired. At Fat Wreck Chords, he contributed creatively to the punk scene, working with bands like NOFX, Against Me!, and The Lawrence Arms. Around 2004 Toby started his record label, Red Scare Industries, with the blessing of his employers at Fat Wreck Chords when his friend Brendan Kelly of The Lawrence Arms wanted a new label to release the EP for his new band The Falcon. Toby’s passion for supporting smaller, up-and-coming bands has driven him for over 20 years.

 

 

When San Francisco experienced its second dot-com boom and the local punk scene dwindled, Toby relocated to Chicago to focus on Midwest bands and experience a new environment. Initially planning to stay for a year or two, he ended up putting down roots, and Red Scare Industries has thrived ever since. The label now represents bands from across the globe. In addition to running Red Scare Industries, Toby manages and books tours for bands, including serving as tour manager for The Lawrence Arms for the past 17 years. His extensive travel has also fueled a love for culinary exploration, allowing him to experience a wide variety of cuisines and cultures both in the U.S. and internationally. Our conversation came at the perfect time, as Toby is enthusiastic about the natural connection between music, tour life, and the cultural discoveries that come with it.

“Red Scare Industries: 20 Years of Dreaming and Scheming” Stream It Here

To celebrate Red Scare Industries’ 20th anniversary, the label has released a special compilation, 20 Years Of Dreaming And Scheming, featuring 17 unreleased tracks from their roster. The compilation includes contributions from current bands, alumni, guest artists, and even inactive bands, making it a true reflection of Red Scare’s history and spirit. It’s a collection born out of 20 years of passion and effort, showcasing the breadth of the label’s talent. Designed as a “party playlist”, it’s reminiscent of a classic mixtape- a fun and nostalgic experience for fans of the label. To promote the release, Red Scare has hosted anniversary showcases in cities across the country including Chicago, Portland, Seattle, and Las Vegas. These events have been energetic celebrations, drawing fans together and shining a light on the label’s tight-knit community. The compilation highlights a mix of new and established bands, offering a dynamic snapshot of the Red Scare family.

 

 

Musically, Red Scare Industries leans heavily on its punk rock roots, influenced by iconic bands like The Misfits, The Clash, and Stiff Little Fingers. However, the label also embraces diversity, with elements of Americana, acoustic, and underground genres. Artists like England’s Sam Russo and Detroit’s Derek Grant (of Alkaline Trio) contribute their unique sounds, while bands like Cobra Skulls infuse activist messages into their music. Additionally, Red Scare has worked with notable artists like Laura Jane Grace and showcased indie-leaning acts such as The Sidekicks. The label’s commitment to fostering both emerging and established talent keeps them contemporary, aligning with movements like the Midwest emo revival while maintaining a progressive, leftist punk ethos. Toby, the founder, draws inspiration from a wide range of influences, including the Swedish band Randy, whose socially conscious music resonates deeply with him. He admires Sweden’s robust support for the arts, which he credits with fostering an incredible music scene.

One standout aspect of Red Scare Industries is their dedication to fair practices, paying bands their royalties twice a year and maintaining transparency and communication. In an era where many indie artists don’t trust labels, Red Scare prioritizes its relationships with musicians by keeping overheads low, managing projects sensibly, and ensuring artists feel valued. This approach is key to the label’s longevity and reputation in the punk rock and indie music scenes. 

While Red Scare Industries reflects a rich musical history,Toby is adamant about avoiding a reputation as a “nostalgia label”. The focus remains on discovering and supporting new talent while celebrating the label’s legacy. Looking ahead, Toby hopes for another 20 years of growth, with plans to continue booking tours, managing bands, releasing new music, and expanding Red Scare’s influence in the punk and underground music scene. Red Scare Industries has plenty of exciting projects in the pipeline. Toby highlights upcoming releases from Arms Aloft, a band based in Eau Claire, Wisconsin, and Elway, hailing from Colorado. Both have fresh, new music on the way, and the label is committed to keeping the momentum going with more projects down the line. The plan as Toby puts it, is to “keep chugging along,” staying active and consistent in supporting their roster of artists. 

On a personal note, Toby is looking forward to traveling to New York City, where he plans to dine at Tatiana, a restaurant helmed by Iron Chef Kwame Onwuachi. Outside of work, he stays active playing soccer twice a week, and remains optimistic about Red Scare’s future. Toby’s goal is simple yet ambitious: keep the label thriving, support the punk rock scene, and ensure Red Scare Industries is still making waves 20 years from now. 

Looking forward to more incredible music from Red Scare Industries! Be sure to check out their 20-year complication album, 20 Years Of Dreaming And Scheming, on all streaming platforms and follow them on Instagram at the link below for their latest releases and events. 

Follow Red Scare Industries on IG

 

 

When it comes to food, Toby’s tolerance for spice is quite low, a trait likely influenced by his German heritage, which traditionally favors milder flavors. Despite this, he enjoys Indian food and opts for milder dishes. Given the choice, Toby gravitates towards cruelty-free or vegetarian options, driven by his discomfort with the practices of factory farming. While he grew up on a ranch, he now has a deep appreciation for vegan and vegetarian restaurants. His partner, Daisy, is an exceptional cook with an advanced palate, and she has encouraged him to branch out and try a wide variety of cuisines. Toby loves Japanese food, though he’s not as enthusiastic about seafood as Daisy is. Living in rural Western Massachusetts, he has access to plenty of farm-to-table dining experiences, which he values for their quality and transparency. He also tries to maintain a low-carb diet, though he admits he finds bread and pasta tempting. 

Growing up, Toby’s mother passed away when he was an infant, and his father, born in 1930, raised him and his siblings as a single parent. His father’s straightforward and hearty cooking style centered on meat and potatoes. One of Toby’s favorite dishes to this day is split pea soup, a nostalgic comfort food from his childhood. College was a turning point for him, where he was introduced to a broader array of foods and flavors. Toby enjoys experimenting with fresh ingredients, often creating inventive salads and sandwiches using ingredients like avocado, sunflower seeds, tomatoes, bagel seasoning, and jalapenos. He’s also serious about quality cheese, such as triple cream brie, and loves snacks like chicken teriyaki lettuce wraps with butter lettuce. For dessert, Toby sticks to low-carb options when possible but has a soft spot for treats like peanut butter ice cream from a local boutique shop he loves, as well as cheesecake, pumpkin-flavored ice cream, and creme brulee. Chocolate and peanut butter are another favorite combination for him. 

After chatting with Toby, I felt inspired to make a hearty split pea soup- a perfect dish for this colder season. This comforting soup includes split peas, carrots, sauteed onions, and ham, finished with creme fraiche, fresh parsley, and a few mini soft pretzels as a nod to Toby’s German heritage. Check out the recipe below and enjoy! 

Split Pea Soup Recipe

Ingredients

  • 2 tablespoons grass-fed butter
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon thyme
  • Salt and freshly ground black pepper to taste
  • 2 bay leaves
  • 7 cups chicken bone broth
  • 1 pound green split peas, dried
  • 2 cups ham steak, chopped
  • creme fraiche, for topping
  • fresh parsley, chopped for topping
  • soft mini pretzel nuggets for topping

Directions

  1. In a large pot, add butter and saute onions, carrot, garlic, and celery with salt and pepper for about 10 minutes on medium heat.
  2. Add thyme and ham to the vegetable mixture, and continue to cook for about another 2 minutes.
  3. Add chicken bone broth and bay leaves to the pot. Stir to ensure everything is combined well.
  4. Bring to a boil and reduce heat to low. Cook for 50 minutes.
  5. When ready to serve, remove the bay leaves. Serve in each bowl and top with creme fraiche, fresh parsley, and mini pretzel nuggets.  Enjoy!