More than a year has passed since Berlin/DC duo Benoit & Sergio first broke through. Incredibly, they had released only two records by that time, but those two were enough to win over fans across the world for the way they told stories, paired the heartfelt emotion of acts like Paul Simon with the more electronic motion of contemporaries like those found on Hot Creations.

Midway through 2012 and there haven’t been that many new tracks, but the ones that did arrive on DFA, Visionquest and Spectral Sound fomented the duo’s position in a realm all their own. Now they are as likely to be playing to a small and intimate club in Italy as they are headlining a stage at DEMF or Mutek (as they will at the end of this month). As such, we caught up with them amidst a continually busy schedule (hence the interview title, see?!) to find out how life has changed, for better and worse, in the last 12 months…

It’s Mix of the Week time again here at AUTOBRENNT. This one comes to us from Jules Eugene, a Parisian currently living in New York who, as well as DJing, also runs his own label Makesense records. It’s a label that has already picked up props from the likes of Matt John and Radio Slave and has had a track licenced to Dyed Soundorom’s recent and excellent Rex Club mix compilation.  The next track, too, is likely to be just as well received, as it’s produced by Cris Cons of seminal Romanian trio Arpiar.

Having emerged with the appropriately entitled “Entrance Song” in 2011, Dan Pearce aka Bristol based beatsmith Eats Everything has gone on to foment his position amongst the new school house elite in 2012. He’s continued to release on Claude von Stroke’s San Fran label DirtyBird, often tours with the same crew and continues to gobble up and spit out myriad samples in his bottom heavy house productions and often floor filling remixes. In this candid interview, just ahead of the release of a new EP, Jagged Edge, on Pets Recordings and a remix of Shiny Objects on Smoke and Mirrors, we talk about the fine line between fun and fromage, the inspiration of his hometown and about why cats are so brilliant.