Welcome to another episode of Biscuits and Jam from Southern Living.

I'm Sid Evans, editor-in-chief of Southern Living magazine.

We've recorded these episodes as we've all sheltered at home.

And between passionate conversations about Southern food,

you'll also hear honest takes about

how these musicians have been dealing with the pandemic. Today's guest is a Grammy-nominated

songwriter who spent the early part of her career as a chef and restaurant owner, so she's

no stranger to the kitchen. Yeah, Sid, I've been cooking every single night.

In fact, I'm on the verge of looking in my closet to see if I have any chef coats left.

I'm cooking every night. For Mary Gosey, music and food have been lifelong passions.

A native of Louisiana, she opened a successful Creole restaurant in Boston

that often had lines out the door. She later sold her share of that business and used the funds

to make an album named after the restaurant, Dixie Kitchen. And despite not getting into the music

industry until she was 35, she quickly

built a reputation as one of Nashville's most talented songwriters, with names like Tim McGraw,

Blake Shelton, and Jimmy Buffett, all covering her work. Mary's latest album, Rifles and Rosary Beads, was co-written with wounded veterans.

It speaks directly to the challenges and fears that soldiers and their families have faced.

This track, The War After the War, was named NPR's Song of the Year in 2018.

It's a powerful snapshot of a veteran adjusting to life at home, living in the shadows of fallen

servicemen and women.

Like so many of Mary's songs, it's unflinchingly honest.

People look at you and thank you for the sacrifice you made.

...