Good Afternoon Kristy! Thank you so much for talking with Battered and Brewed!
What was a typical dinner or family meal like for you growing up?
I grew up in two different houses and family dinners were completely different in both houses. My Dad and stepmom made us sit in the formal dining room all together at a certain time with a full family meal with no music or TV on. No elbows on the table, no wearing sleeved shirts, no using phones, and no music on. We were taught to use our fork, knives, and napkins on our laps appropriately. My dad’s mother grew up going to the white house so she took great pride in serving proper teas and the right place settings to go with the meal.
My mom’s house was completely different. Usually it consisted us roasting whatever my stepdad had caught from the lake over the bon-fire and ending the night with s’mores and going for a swim to wash off the marshmallows then a water ski as our bath before bedtime. And of course in my mamma’s world as in mine… music is happening on a consistent basis. ESPECIALLY during meal time. Now at my house we usually eat on the back porch with a guitar being passed around with the food.
Was music a part of family gatherings or dinners?
My step-mom had an awesome tradition of telling hi-lo-hi’s of our day. There were four girls in that house and we were all really close. I think part of that was because we had undistracted, fully present dinner conversations. I will never forget her because of the discipline she offered me as a kid and the structure. It’s why I always have great business lunches to this day. However… I do personally enjoy eating and playing music in the same sentence. Food is a love language for me as well as music. They really go hand in hand in offering love and devotion to the people I care about. Nothing feels better than walking in my house to our family recipe lentil stew simmering and my apple spice fall candles. I wish I could capture that feeling in a song!
Give us an example of a cooking music playlist you would put together.
One of the reasons I love Jon so much is his mamma. She and I have the same taste in the soul of the music we break bread too. Anything Sinatra, Opera, Classical, and of course old Jazz. Hands down my all time favorite artist to cook to is Keith Whitley.
Who’s the bigger foodie in the band?
I feel like that might be me. Jon eats for sustenance, and I eat for the soul. I am a cheating vegan at the moment. Which means I’m trying to go Vegan but I did have a veggie pizza last night. Dangit. I’m working on taking any animal products out of my diet along with sugar so I definitely am more picky than he is.
Being a Nashvillian, what are some of your favorite dishes and where are the best places to find them?
Honestly, Avo is spectacular. Truly art on a plate. Their margaritas feel like the soprano section in the choir. They get ya right in your zinger. My all time favorite restaurant in Nashville hands down though is Sunflower. yum.
After playing a late show, what is your guilty pleasure food?
Veggie pizza. I LOVE popcorn. I have a popcorn maker and I used to take it out with me on the bus and make popcorn with salt and Earth Balance Organic Vegan butter and Braggs Nutritional Yeast and a touch of salt. INSANE.
Is there anything that you don’t enjoy eating?
Animals. I can’t stand the feeling in my mouth.
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?
I drink coffee with Silk Almond creamer and Stevia until I do yoga, and maybe a bit of fruit or tomatoes if my plants are doing well. I don’t usually eat anything until around four. Then I usually eat a bag of fresh spinach or broccoli. Then I cook some sort of either roasted veggies or a lentil soup for dinner. Maybe eat raw oats with cashew milk for dessert or fruit. On tour I usually at this point in our career am regulated to the fruit and veggie tray at the venue but I make a point to go out and support my local vegetarian or vegan restaurants in the community.
I can’t imagine you get a lot of time to cook while you are on tour. When out on the road, who gets to pick where you eat?
It honestly depends on who is the most in need of what at the time. I can usually order veggies at most steak places. Jon used to have to eat a lot of meat but he’s been getting braver and venturing into the dark side of meat free lately.
What’s one memorable meal you’ve had during your travels? Is there anywhere that you haven’t been that you are dying to go?
My most memorable meal was the first show I played at a dive bar in Nashville, GA. I had told the club owner I was a vegetarian and she brought me fried chicken and steak for the other girls. I asked her if I could get a veggie option and she looked at me like I had lost my mind. She said, “That ain’t meat honey. That’s chicken.”
As far as where I would like to go? The Catbird Seat here in Nashville. That would be dope.
What is your favorite spice/ingredient?
Turmeric and Bragg’s Amino Acids. Wait, what am I saying. Sriracha. I should buy stock. I damn near drink it.
Where do you get your recipes? Have you had any cooking accidents turn into a good recipe?
I like to write them on airplanes. More than anything, ideas of spice combinations. My granddaddy grew up in India so curries are a song to me.
Serving size 6
1 pkg Tofu cubed
Bake for 30 min
2 cups brown rice
1 package frozen peas
Carrots (to taste)
Garlic and ginger (to taste)
Sauté in Garlic infused olive oil
3 tablespoons soy sauce
1 teaspoon chili powder
1 tablespoon peanut butter
Sriracha and salt to taste
Whats your go-to drink to kill the performance jitters?
With all of the early morning TV appearances and interviews, is there a particular caffeine or brew you enjoy?
I LOVE Community Coffee. Seattle’s Best, then Starbucks. In that order.
What is the biggest thing you’ve learned about yourself from all the years spent in the entertainment industry?
You can’t help who you love.
Aside from your passion for food and music, what’s the one thing that really keeps you ticking?
The men in my life. Hands down. Jon said it best. I’m the luckiest girl in the world.
AY released back in August is fantastic! How long did it take to put the album together?
Thank you so much!! We are so excited about it. It took about four years as a labor of love.
Tell us a little about your new song “Soldiers Wife.”
We felt like it is a conversation that has not been heard in the Country Music format, which is shocking to me because we have so many military songs. I’ve never heard anyone address the point of view from the spouse. I love this song so much!!
Finally for Battered and Brewed, If you could have a drink with anyone, who would it be and what would you drink?
I would drink a Kokanee with Drake.
About American Young:
American Young is the country singer/songwriter duo of Kristy Osmunson and Jon Stone, both of whom had some success as Nashville songwriters before joining forces in 2013. Osmunson, a fiddle player, had been a member of the group Bomshel and had her songs recorded by Jory + Rory, among others, while Stone was an in-demand producer who had written songs recorded by Rascal Flatts, Kenny Chesney, Blake Shelton, and others. Initially the pair were looking to write some songs together, but their chemistry when they sang made it obvious they had to give the performing end a try. Their debut self-titled EP appeared in 2014 from Curb Records, led by the singles “Love Is War” and “Wasn’t Gonna Drink Tonight.” ~ Steve Leggett, Rovi
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