Biscuits & Jam

Steve Earle is a Grammy-winning songwriter, performer, author, actor, activist, and storyteller whose career has been defined by honesty, grit, and fearless songwriting. Born in Fort Monroe, Virginia, Steve spent most of his childhood in South Texas around San Antonio. After a move to Nashville and years of writing songs for other artists, he released his breakthrough album, Guitar Town, in 1986. With its blend of traditional roots influences and rock-and-roll energy, the record became an instant classic that helped redefine country music for a new era. From there, Steve went on to write and perform songs that have become part of the modern American songbook, celebrated for their vivid characters and masterful storytelling. Now, Steve is celebrating more than five decades as a songwriter with his Fifty-One Years of Songs and Stories tour. Sid talks to Steve about his childhood in South Texas; the tribute album he made for his late son Justin Townes Earle; how he’s shaped his life to better care for his younger son, John Henry, who is autistic; and what it meant to be inducted into the Grand Ole Opry.

For more info visit: southernliving.com/biscuitsandjam

Episode Art Courtesy of Southern Living /Chinaza Ajuonuma
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Chef Shuai Wang was the runner-up on the 22nd season of Bravo’s Top Chef and is the force behind two standout restaurants in Charleston, South Carolina—Jackrabbit Filly and King BBQ—where he brings together the flavors of his childhood in Beijing and the spirit of the South in some pretty unforgettable ways. He grew up just a short walk from Tiananmen Square, in a tiny home with no electricity or running water, where his grandmother often cooked over charcoal. Later, in Queens, New York, his mom taught herself to cook—her first dishes were a little salty, but they were always made with love. And somewhere along the way, Shuai learned that cooking wasn’t just about food—it was about taking care of people.

After years working in New York kitchens, he made his way to Charleston and started building something that feels entirely his own. Today, we’re talking about how all those experiences come together on the plate, the family stories behind his cooking, and what it’s been like to share that journey on national TV.

For more info visit: southernliving.com/biscuitsandjam

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Daniel Gerard Breland, better known simply as BRELAND, grew up as the son of ordained ministers in a household deeply rooted in music and faith. As a student at the prestigious Peddie School and then at Georgetown University, he began exploring a wide range of musical genres including country, hip-hop, and R&B. He gained widespread attention in 2019 with the viral hit “My Truck,” and continued to push musical boundaries with his 2022 debut album, Cross Country. Sid talks to Breland about his recent reimagining of 50 Cent’s “In Da Club,” his commitment to supporting at-risk youth, his high-profile collaborations with country stars like Thomas Rhett and Shania Twain, and how his music career has taken him from one adopted Southern hometown to another.

For more info visit: southernliving.com/biscuitsandjam

Episode Art Courtesy of Southern Living /Marvin Joseph
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Carla Hall is a chef, restaurateur, author, and television host you may recognize from Bravo’s Top Chef, ABC’s Emmy Award-winning daytime show The Chew, or her many appearances on Food Network. These days, Carla is channeling her creativity into all kinds of new projects, including Bumblebirds, a Southern-inspired fried chicken restaurant in Washington, D.C. Carla is also preparing for the debut of her one-woman show, Please Underestimate Me, at the Olney Theatre in Maryland. The production is a deeply personal look at her life and career, inspired by her beloved grandmother, Freddie Mae Glover, and her lifelong dream of becoming a comedic performer like her idol, Carol Burnett. Sid also talks to Carla about her upcoming cookbook, Carla Bakes: Sweet, Savory, and from the Heart; her YouTube series, Chewed Up; and why the universe told her it was time to open another restaurant.

For more info visit: southernliving.com/biscuitsandjam

Episode Art Courtesy of Southern Living /Marvin Joseph

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Evan LeRoy and his partners at LeRoy and Lewis are making what they call “New School Barbecue,” blending traditional smoking techniques with inventive dishes and locally sourced ingredients. The good news is that Evan isn’t keeping all his barbecue secrets to himself—he’s sharing them in a new book called New School Barbecue: Recipes for Next-Level Smoking and Grilling. Not only is it full of great recipes, it’s also full of characters and stories from Evan’s incredible barbecue journey. Sid talks to Evans about how LeRoy and Lewis went from an Austin food truck to one of the most talked-about barbecue spots in the country.

For more info visit: southernliving.com/biscuitsandjam

Episode Art Courtesy of Southern Living /Jessica Attie
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