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Being Southern is a life for me.

It is how I carry myself.

It is how I want to lead.

For a long time, I had this little mantra,

and it's just like, work hard and be nice

to people. And that has been my mantra since April of 2016. And if it's taken me this far and the

South has carried me this far, I don't think I need to change anything. I just need to be a little bit more

Southern.

Welcome to Biscuits and Jam from Southern Living.

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

My guest this week is a first-generation Sri Lankan American from Kentucky, who has found her calling by turning traditional southern foods like deviled eggs and fried chicken into something all her own.

And along the way, she tells me that other South Asian chefs who have planted their roots in the southern U.S.

have given her a family she didn't know she needed.

We are all home in the South, all of the immigrants. We are all home. And so for us to embrace that as minorities, especially a time like now, it feels like a radical act. And I'm kind of okay

with that, because we need something to spur some sort of positive

change. In 2016, Samantha 4 founded her pop-up restaurant Tuck-Tuck Sri Lankan Bites in Lexington, Kentucky,

...