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Frank Ocean reflects on 2017, fan nicknames, and Szechuan sauce in new visual essay

Ralph Bristout

 // Oct 23, 2017

ParkLife // Instagram

The year 2017 has been quite a treat for Frank Ocean fans. Keeping the surprises aplenty, the elusive singer has done everything from (actually) performing festival shows, which were met with universal acclaim, dropping a series of freebies and reuniting with his Odd Future partner-in-rhyme. All in all, Ocean has done what he is typically known for: maintaining his streak of unexpectedness. In the latest checkpoint for this incredible run, the singer recently teamed with i-D Magazine and created a one-of-a-kind 32-page spread that features pictures of his band, crew, and more.

Along with the visual essay is a short letter from Ocean that provides a bit of insight into how deep and how far his mind roams. This stream of consciousness touches on everything from the pros of saying the word "no," his reliance on live television and the thrill behind the Szechuan sauce at McDonalds. "You can answer a lot of questions with 'Yes.' But you can answer many more with 'No.' No is run of the mill. Yes is a gem," he suggested. "When I feel alone I watch live television, something about it being okay on their end makes it okay on mine. Onstage one in-ear is my mic feed and the other one is a Tim Ferriss podcast. I go long periods without talking but I raise my voice when the people on the phone are in loud places. I've never given my fans nicknames because the ones I think of are embarrassing."

As far as the (now) famous McDonalds condiments, which struck a buzz after the season three kickoff of the "Rick & Morty" show, Ocean gave a shoutout to the thousands of fans who camped out front of the fast food restaurants. "I'll never know why or what's with campouts for Szechuan sauce at McDonalds," he shared. "But I'm way into it. To close, he offered the following: "If you liked two thousand and seventeen then you'll love two thousand and eighteen."

Check out Frank Ocean's i-D contribution here.

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