Good Afternoon Jimmy! Thank you so much for talking with Battered and Brewed! What was a typical dinner or family meal like for you growing up?
A typical meal was home-cooking. My mom and dad are both cooks. Mom cooked some mean chicken-and-dumplings and Pop, after their divorce, set out to master the art of frying chicken and got pretty darn good at it.
Being an Alabamian, where are some of your favorite places to get southern classics?
My favorite places to eat are the Gulf seafood restaurants. Lulu’s, Wintzell’s, Felix’s, Bluegill, but there are oodles of places that are equally amazing. Can’t forget two more local favorites: Big Daddy’s Grill and Dragon Fly.
It depends on how I’m feeling. I love so many artists. I actually love music with Native American flute a lot of times while I’m cooking. Three of my go-to Pandora stations are The Grateful Dead, Nick Drake, and of course Van Morrison. Oh, and I love me some Norah Jones. Any similarities between putting together a good meal and making a good record? Is drawing out flavors in ingredients like capturing sounds from instruments?Yes. Hahahaha. Interesting thought. Well, the key to both is quality, right? Make them both as Organic as possible. Having everything in it’s purest form (from the source) and having fun creating what you may. Plus there’s a dichotomy of pulling from experience of what works to your taste and being willing to experiment and develop new tastes.
What is your go-to weeknight meal?
Probably a veggie wrap, or salad with fish or shrimp.
After playing a late show, what is your guilty pleasure food?
Maybe a grilled cheese or skillet some hash browns with onions and bell peppers.
What’s a typical day like for you (food-wise) when you’re at home and how is that different from when you are on tour?
These days, no matter where I am, I try to think about being ready to perform my best and that means eating lots of raw veggies. My morning food is usually fruit (banana, apple, and then a couple bread-eggs (that’s where you put a hole in a piece of bread, lay it in a frying pan, and crack the egg in it and let it cook, turn it over, and wallah). I could live off bread eggs and fruit/veggies, maybe some black beans I’ve soaked for a day. If any meats are involved, I’m a Pescatarian for the most part. Traveling, I try to eat the same way as home. Drink a tablespoon of apple cider vinegar (with the mother) every day— maybe 2 or 3 tablespoons depending on my allergies.
Tell us about one memorable meal you’ve had during your travels. What did it involve?
I was in a diner in Baltimore and got some Maryland crab-cakes that were the best. You’ve heard of deviled crab right? That’s good too! But Maryland crab-cakes are heavenly.
Is there anywhere you like to eat in Nashville?
I like the Nashville Farmer’s Market.
What is your favorite spice/ingredient?
Himalayan Pink Sea Salt
If you could pick one food to eat every day for the rest of your life, what would that be?
Probably salad; that way I can still mix it up.
What was your biggest cooking disaster?
I am ‘now’ a master soup maker, but it wasn’t always so. My first soup was disastrous. Soup is a catch-all for me and always has been. I check the cupboard, the fridge, then go to town. I have a knack for it now, but once upon a time, I thought it would be cool to try cheese and flour in my soup. So I shredded some cheddar and got the bag of white flour out and began adding each. It turned into a thick grueling goulash that I made myself eat. 🙂 Sadly, no one else would— a lot got wasted.
Is there anything that you don’t enjoy eating?
At one time, my saying was, “The only thing I don’t like to eat is beets.” But I narrowed my pallet down to the question, “Is there anything that you enjoy eating?” Because nowadays, there are more things that I don’t eat than vice versa.
You are getting ready to release “Home” in February, tell us a little about the album.
The album was made in Los Angeles at Noah Shain’s studio. Skate Mountain Records (Scott and Kate Lumpkin) flew me out with a suitcase and three guitars. I came in with Scott, with me via text, and the comfort and confidence that “it’s about to get real.” I met Noah the next day. He shook my hand, hugged my neck, and stayed with me through the whole process, letting me know exactly what he was envisioning for the record. Based on the demos given, as we collaborated, the musicians and I hit it off. My time with them was possibly the greatest moment of my life. Everything flowed and I was able to be ‘me,’ the same singer-songwriter, and get awesome feedback. Their ideas were right on. When I left, the post production was amazing. In fact, there hasn’t been a time that what we have done hasn’t been resonating the creation of every song. It’s still me— and so much more, us. We have an album, “HOME,” that will touch anyone listening in any situation. And that is the sheer genius of all the people involved. “Home” is a living, breathing record of Skate Mountain.
Where do you draw your inspiration from when writing music?
Experience, the moment, and the storyteller inside of me.
Aside from working on new music, do you have any other projects you are working on?
A book— “Quest for Peace.” A goal to have a farm. A desire to see awesome places and help preserve nature.
Finally for Battered and Brewed, If you could have a drink with anyone, who would it be and what would you drink?
That’s easy— Van Morrison; whatever he’s drinking. I’d choose an IPA beer and a shot of whiskey (good whiskey) if he asked. But take it from me, Battered and Brewed, the flow is everything and Van is the Wind. I’d let him decide.