Welcome to Biscuits and Jam from Southern Living.

I'm Sid Evans, editor-in-chief of Southern Living magazine, and I'm talking with legendary musicians and celebrated chefs about family, food, songwriting, and Southern culture.

Today's guest was raised on a farm in Fulton County, Arkansas, appreciating the simple culinary pleasures of a trip into town.

On Sunday nights or Wednesday nights, right after church, we could go to Dairy Queen.

There's no fast food around.

There's not even stoplights where we grew up.

So they had this chicken strip basket that came with fries and gravy, and I would be so excited

to go get fries. I can't believe I'm talking about a dairy queen on a podcast that's about food.

Ashley McBride's 2018 album Girl Going Nowhere proved just the opposite,

earning her multiple Grammy nominations as well as CMA, CMT, and ACM award wins.

Released earlier this year, her new album Never Will, is full of intimate stories of people

dealing with love, loss, and everything in between.

Her songs have been covered by country legends like Garth Brooks and Trisha Yearwood.

On today's show, we'll hear how Ashley's family were game hunters, cooking elk, venison,

pheasant, and even smaller creatures.

We cooked a lot of squirrel when I was growing up.

We lived 45 minutes from a grocery store, so during the squirrel season, my dad would let me go and get a couple of squirrels and show me how to clean them and all that, which, you know, sounds backwards.

We did cook them.

It's not like we ate them raw or anything.

But sometimes now when people hear you ate rabbit or you ate squirrel, they're like, wow.

Plus smoked red velvet cake, making candles during quarantine, and much more this week on Biscuits and Jam.

Well, Ashley McBride, welcome to Biscuits and Jam. That's my love language.

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