Peachy Pie

I've tossed. I've turned. I've sighed. I've gagged. But I'm gonna do it. I'm gonna give you my pie recipe.* I'm gonna suck up my selfish pride and share with you the very thing that gets me invited back into people's homes, time and time again. The thing that people talk about for years on end after having tasted it just once. The thing that two men (who shall remain nameless to protect their lives) have said out loud to me, "It's better than my grandmother's pie" while clenching their teeth and ducking in front of me for some reason — as if they expected the spirit of Gram Gram herself to come up out of the ground and smack them in the back of the head.

Hozier got one. Lee Ann Womack got two. Jack White got three (one of which John C. Reilly told me that he unapologetically devoured — Jack's birthday peach pie — in gluttonous revelry).

The list goes on. No, this isn't a failed attempt at a humble brag. It's a full on gauntlet thrown down. Consider this similar to one of those infomercials, where it sounds too good to be true, but then you spend the money to order the product and it gets shipped to you and you try it out and find yourself saying, "Well, I'll be a monkey's uncle! You CAN stick a peppermint wrapped in plastic into that hot skillet and it WILL NOT STICK." Money. Well. Spent.

So let's just get down to it because, if I write about this any more, I'm gonna renege. Big Time.

First things first — or, rather, one thing only: IT'S ALL ABOUT THE CRUST. The pastry, baby. The pastry. This is where you cannot cut corners. You need to go on ahead and buy the good stuff. I can't promise you that your pie will turn out like my pie if you don't want to fork out the cash for the organic all-purpose flour and organic *salted* butter (which is blasphemy to many, I know … trust me, I know). If you use vegetable oil, margarine, or whole wheat flour (what is even wrong with you?!) or any myriad of substitutions, don't write to me to ask why it didn't work for you. Also of note: This is not me saying that other pie recipes which utilize the aforementioned ingredients are crap. I have had many people's pies and many people's pie crusts and enjoyed them. Not everyone follows my code. I'm not here to say this is The Be-All End-All Mouth Explosion. I'm just telling you that it has been that, in my experience, to folks near and far.

Also of note: I studied under the tutelage of one Judy Brooker, a multiply awarded pie maker in Wisconsin, who happened to also give birth to my longtime musical brother, Sam. (She should get an award for that, too.) Although my recipe is different from hers, I wouldn't be who I am today without her. Thank you so much, Judy.

To steady my nerves (due to the big reveal), I'm listening to Joni Mitchell's song "The Circle Game" from her album Ladies of the Canyon. I'm actually listening to the whole album, but this song, in particular, is poignant to me at the moment, thinking about the seasons changing — not just in nature, but in my own life. You can't fight it; you just have to give in. It's better that way, really. And also because pies are, well, round … and round … and round.

Okay. Love you. Buh-bye.

*Full disclosure: I have a few pie recipes. I'm only giving you one of them. This is my basic, no-fail, peach pie recipe. As for the others, you'll just have to invite me over for dinner sometime.

INGREDIENTS
For the crust
2 cups organic all-purpose flour (plus extra for flouring your rolling pin and your surface)
2 sticks organic salted butter
1/4 cup organic cane sugar
1-2 cups of very cold, pulp-free orange juice
1 egg, beaten
1/4 cup brown turbinado sugar

For the filling
3 16 oz packages of frozen peaches
2 tsp lemon juice
2 cups organic cane sugar
3 Tbsp organic all-purpose flour
2 tsp ground cinnamon

DIRECTIONS
Preheat over to 350.

Place frozen peaches in a large bowl. Sprinkle lemon juice and all of the sugar on top and toss well to coat. Leave in the fridge over night or for at least three hours in the fridge to expel unnecessary juices.

With a large, wide knife, cut all butter into 1/2 inch cubes. Transfer to a small, chilled bowl.

In a 7-11-cup food processor or large mixing bowl, add flour and sugar. Using the pulse setting on your processor or a manual pastry cutter, add butter into flour in fingerfuls, pulsing or cutting in the butter until incorporated. If using the processor, that will be about 6-8 pulses. If using the pastry cutter, work it in until there are no large cubes noticeable. Repeat this step gradually until all of the butter is incorporated. The mixture will be a pale yellow, when it's ready. It doesn't have to be pea-sized crumbles. It just needs to be crumbly and pale yellow with no white flour streaks showing. If you still have white flour exposed, process the mixture more until the color is that even, pale yellow … but NEVER knead your dough. Ever.

Pour ice cold orange juice in tablespoons into the mixture and pulse or process until evenly distributed. Keep adding o.j. in tablespoons until it starts to look and feel like pie dough, pulling away from the sides of the bowl. Pinch a small piece of it with your fingers. If it holds together without crumbling at all, then it's ready to roll out. Don't worry if you get the dough a little too wet by accident. You'll just need to coat it with more flour before you roll it out.

Dust a clean, dry surface with a quarter cup of flour. Spread evenly in a loose, round pattern with a circumference wider than your dough will be rolled out to. With a gentle yet firm motion and either a spatula or an open palm, collect the dough into a large ball. Place the ball in the center of the flour on the surface. Sprinkle extra flour onto the dough ball if it's sticking to the surface or onto your hands. Cut the dough ball in half and wrap each ball in plastic wrap and put in fridge … if you want. I, personally, only do this task sometimes. Mostly, I take my rolling pin to it immediately and lay it into my pie dish, add my fruit and top crust and bake it straight away and it's amazing. However, if I've accidentally added too much liquid to it, I will do the refrigeration step because it firms it up enough for me to roll it out.

Watch a tutorial on how to properly use a rolling pin on dough and roll out your dough into two rounds about 10 inches wide. If you don't know how to do it, it's unfortunately something you just have to see and then experience to learn how to do it. You can also hire me for 50 bucks to come over and train you. It's rather exhilarating once you learn how.

Lay your bottom crust into a 10-inch pie dish. If you only have a 9-inch dish, that's totally fine, too. You will have excess dough on all sides. Take a butter knife and cut around the edges against the side of your dish, leaving 1 inch of dough hanging over the sides. Drain out the majority of liquid from the now-thawed and sugared peaches. Don't worry: It will naturally make more. Add 3 tablespoons of flour and toss to coat. Add cinnamon and toss to coat. Drain one final time, if need be. Pour peaches into pie dish.
Place top crust onto peaches and seal both edges of the dough by crimping and pinching the dough together, little by little.

Take a paring knife and create some air pockets towards the center of your top crust. Get creative. It'll taste good no matter what it looks like, so might as well have fun with it.

Brush your beaten egg onto every bit of exposed crust that you can see. Sprinkle brown turbinado sugar liberally and evenly onto your entire crust.

Place a baking sheet wide enough to catch any potential spillage onto the oven rack just beneath the rack that the pie is going to go on. Place your pie on the center rack of the oven.

Bake until it smells and looks good.**

**Sorry. Some things just have to be instinctual. If you are watchful and trusting of your gut, you will not fail in this. I believe in you. I will strongly advise you to purchase pie edge covers, though, to cover your crust's edges in the oven once they start to brown slightly so that they don't burn.

 

To follow Ruby Amanfu's culinary adventures, check out Recipes by Ruby. Prefer strawberry to peach? Give Natalie Schlabs' pie recipe a whirl.

ANNOUNCING: BGS Superjam at Bonnaroo 2016

We've already told you about the BGS Stage at Bonnaroo 2016 happening on Sunday, June 12 and featuring John Moreland, Sara Watkins, the Wood Brothers, Steep Canyon Rangers, and the Sam Bush Band. But we're also hosting our fourth epic roots Superjam to close out the last day of the Festival.

Every year, the Bluegrass Situation brings together the best of bluegrass, Americana, and country for a rollicking rollout of eclectic guests, unexpected covers, and traditional favorites.

The 2016 BGS SuperJam will be hosted by our very own Ed Helms with the Watkins Family Hour House Band (including Sara and Sean Watkins) as well as Lee Ann Womack, the Wood Brothers, Sam Bush Band, Buddy Miller, the Secret Sisters, Amanda Shires, Steep Canyon Rangers, and more.

As always, there's bound to be a surprise … or several. See you there!


Bonnaroo Music & Arts Festival takes place June 9-12 in Manchester, Tennessee. Click here to see the full lineup.

The Natural Course of Things: A Conversation with the Infamous Stringdusters

What do you get when you cross a bunch of roots-minded female singers with a bunch of bluegrass-adjacent male musicians? Why Ladies & Gentlemen, of course the new release from the Infamous Stringdusters which features appearances by Joan Osborne, Lee Ann Womack, Mary-Chapin Carpenter, Abigail Washburn, and eight more of the finest voices roots music has to offer. It's the sixth record in nine years for the band — which is comprised of co-founders Chris Pandolfi (banjo) and Andy Hall (dobro), along with Andy Falco (guitar), Jeremy Garrett (fiddle), and Travis Book (bass) — and it showcases why the Stringdusters are considered one of the most innovative groups currently on the circuit.

First off, kudos on some great guests. [Joan] Osborne and [Lee Ann] Womack are two of my all-time favorite voices. So, did you guys just put a bunch of singers' names on a dart board and start throwing? How'd you figure out who you wanted?

Chris Pandolfi: The concept for this thing was two-fold: On the one hand, we wanted to do something different, as far as an album goes, just to mix it up. But a big part of it was also that we had made a lot of great friends along the way and we thought, “Who could we utilize, in terms of special guests?” And this concept evolved out of that — “What if we call on some of these awesome lady singers that we've met over the years?”

As the process started, the list was mainly comprised of people who were more in our community, in our musical scene. But, then, of course, some of those names were not, necessarily, people that we knew before the advent of this project — like Joan Osborne. The list was a combination of the two and, as the material evolved and we were getting a feel for the aesthetic of these different songs, we just did the best we could. Once the list was close to what we thought it would be and we got some confirmations from people, we — along with our producer — just did our best to match up what songs we thought would be best for each lady.

To me, that's one of the awesome successes of this album: It really uses these artists, I think, in a context that works for them. Look at the Joss Stone track or the Lee Ann Womack track … or Celia Woodsmith, who had the perfect voice for that song. All the ladies, in their own ways, brought their thing to the project and I think, in the process, they helped us take these songs and make them something that we couldn't have necessarily done on our own. They helped us make the most of all these unique and different sounds and styles that they have. It really came together that way. Certain people weren't able to do it, and the list filled out from there. But where we ended up, as far as the guests and what songs they were on, I think that's one of the cool successes of the album. The song “Have a Little Faith” was actually written for Joss Stone, with her in mind. I know that.

I was going to ask … considering that the span does run from Joss Stone to Sarah Jarosz, which came first — the singers or the songs? Did you write for specific voices or was that the only one?

Andy Hall: Yes, I believe so. Aside from that, we all write individually or co-write or whatever and bring songs to the band. So we all had songs, individually, that we were ready to bring to the next project. But I think that was the only one that was written for the singer. In other instances, say for Aoife O'Donovan, hearing that song “Run to Heaven,” it sort of reminded us of Crooked Still, just the way that sounded. In that instance, that became clear that would work that way. Each song just triggered a little something … an idea. That was one of the fun, creative parts — who would sound good on what song.

So how'd you figure out that Joss likes a little bluegrass in her soul?

AH: [Laughs] Andy Falco was hired to play in her band for a Rock in Rio festival a number of years ago. That's how that connection came about. Our connection with Joss was one of the things that inspired this record because Joss came to the States, and we opened up for her in Kansas City. She wanted to do a video of us and her playing together, during the day. She sang our song “Fork in the Road” with us backing her up for this video project she was doing, and it just sounded so cool. That was one of the sparks for this project. But that's also how that connection came about.

Interesting. Who was the first to say yes? And who was the biggest long-shot you can't believe you landed?

CP: Hmmm … Who was the first to say yes?

AH: The first person who recorded with us was, I believe, Jen Hartswick who didn't sing, but played trumpet on a number of songs. Then Mary-Chapin Carpenter was the first vocalist to put her track down. She was in Nashville while we were tracking. But, as far as asking, I don't remember.

How free were the reins when it came time to let them do their thing? Was it, “Have at it, gals!”

CP: Our producer was on hand for every session, I think, except for one or two. He did a really great job with this project — Chris Goldsmith — just in terms of staying true to his vision, which a lot of it was sonic, and he got a really cool, consistent sound across the record, although there is a real variety of styles there. I think that vision extended into how these songs would sound best. But, then again, there were cases — Joss is a great example … that track, by design, was made to let her do her thing which is to cut loose and almost improvise a lot of the phrasing. In cases where that would make the music come to life, that's what happened. In other cases, probably Goldsmith had a clearer vision of how it was supposed to sound. To some extent, every song was about letting these ladies do their thing.

The Sara Watkins track jumps to mind. She has such a compelling vocal on there and it's all because she does her thing. There's a moment where she really goes for it, and she's such an awesome singer and performer that the idea of getting her to do her thing, that's the whole point. So, to some extent, I think that was going on with everyone.

Obviously, all the guest vocalists aren't on the road with you, so how are you touring this record?

AH: We have Nicki Bluhm on the road with us for this whole tour and she is really helping. She's singing a lot of the Ladies & Gentleman songs that we do. Sometimes we'll do a few just on our own, but Nicki's on every show for the whole Spring tour so she's singing a lot of it. We also had Della Mae opening for it on a bunch of it, and Celia Woodsmith would come up and sing her song.

It's amazing how you cross paths with musicians on the road and that's, initially, how we made a lot of these contacts. We ran into Aoife O'Donovan — she was in L.A. when we were there recently, so she came and sang with us, and did a Jam in the Van session with us. We've designed part of the tour to have female bands supporting us, so we have Paper Bird coming out to open some shows and, hopefully, they're going to be able to help share some of the vocal duties. We have a lot of guests, but Nicki is anchoring all that.

More broadly speaking, you guys are very invested in being innovators within “bluegrass.” That's often a very subtle thing, though, right? So break it down … what are some of the things you guys do to open it up a bit and set yourselves apart while still honoring the traditions?

CP: One big thing that we're really focused on, consciously, is playing our own original music. The process of crafting original music is the thing that, simultaneously, helps us develop our sound as a band. We have a lot of co-writing going on, but mostly we arrange the music together. And we just try to figure out new ways to make all these instruments go together and distill all the different styles and influences into one sound that makes sense. We're pretty conscious about that.

We're really conscious about our live show. We're pretty committed to making the live experience really different every night. Of course, we're not the first band to ever do that, but we just try really hard to do our own version of that. And our fan base has come to expect a lot of variation and innovation, as far as on a night-to-night basis. They expect to see something different, and we're playing almost three hours a night, so we have to mix it up for our own sakes, too. Those are two big ones: playing our own stuff and focusing on having that live show be something that is really predicated on being different every night.

AH: One thing, specifically, that I know we've worked on a lot in the past few years is that we don't have a mandolin, which a lot of bluegrass-type bands have. The mandolin is a key rhythmic thing. Since we don't have that, we've had to get really creative with how we play rhythm and play rhythms that are not, say, bluegrass. Like on the Ladies & Gentlemen record, there are a lot of songs that don't have a traditional bluegrass beat. We've consciously spent a lot of time developing unique ways to play our instruments that you wouldn't necessarily expect or hear in other string band contexts. Myself being a dobro player, I take a lot of the rhythmic responsibilities, which is not a common thing. Not having a mandolin, we've had to get somewhat innovative with how we create rhythm and play grooves that aren't necessarily bluegrass. To me, that's something unique that we do.

It seems like there has to be a lot of trust between the band and the fans. You have to trust that they're going to follow you wherever you go, musically. And they have to trust that you're not going to do some crazy, way out of left field thing. Do you ever worry about splitting the difference in such a way that you isolate them … or any part of them?

AH: Well, yeah. The scene of traditional bluegrass and, say, the broader music scene that we're playing more in now, there is quite a difference there. We've chosen to be part of a music scene that is broader, where we play in festivals that are not just bluegrass festivals. I think, in that context, it's not quite as strange to have music that is slightly more creative, record to record. A lot of the fans we're appealing to are a little more used to that. But this is the first time we've ever done a record like this that is a very different, specific vision. Sure, you certainly wonder, “What are people going to think?” [Laughs]

CP: And we have, over the course of our career, definitely alienated people. That's part of the natural course of things. What we do is our thing. We decide where the music goes. That's one of the cool upsides of not being in what most people would perceive as a more popular style of music: You're not really beholden to any record label or anything like that. In the grassroots scene, there is some idea that your fans are going to follow you wherever you will go. Obviously, there's an extreme there and there are anomalies to that rule. But, for the most part, we're lucky: We have these great fans who want to check out all the different voices.

I have a side project that involves electronic elements and it's clearly not for the hardcore bluegrass people of the world. But there are plenty of people in our fan base who, though they don't listen to anything like that, they are excited for that to be their introduction to this musical world. I think that's a good glimpse into the way they think. They're like, “We love this band. We want to see what they're going to do. If this particular thing is not my cup of tea, then there's always going to be another album that comes out.” I think they are getting used to the fact that there are a lot of variations between projects and between songs and the live show, so it's almost part of the whole thing. So, for me, I'm not ever too worried that they're not going to dig it. As long as we make music that we believe in, I think our fans will get behind it.


Photo credit: McCormick Photos & Design, LLC

The Producers: Buddy Miller

Even if you weren’t already aware that Cayamo Sessions at Sea was recorded on a cruise ship, even if the title didn’t spell out the circumstances of the album’s creation, you could probably guess as much. Featuring several generations of roots artists covering old country songs, the record sounds sunny and breezy, light but not lightweight. Buddy Miller and Lee Ann Womack make “After the Fire Is Gone” sound more about the make-up than the break-up, and Elizabeth Cook emphasizes the buying rather than the crying on “If Teardrops Were Pennies.” Even Kris Kristofferson’s new take on “Sunday Morning Coming Down” sounds like nothing so serious as having to disembark at the end of a week at sea.

It’s to Miller’s considerable credit that none of that is a bad thing. A producer and central performer, he keeps things light, as though you’re flipping through vacation photos, but that strategy showcases the amiable dynamic between performers and singers more than the ocean-bound environs. It sounds like it would have been a blast to make, even if they held the sessions in an outhouse or a bank vault.

For nearly a decade, Miller has been a prominent figure on the Cayamo Cruise, which sails from Miami to St. Maarten and Tortola and features a who’s who of roots and country artists. In that time, he’s only missed one boat, and that’s only because he was recovering from a heart attack. It struck him onstage but, professional that he is, he finished the song.

Over the last 40 years, Miller has emerged as one of the most imaginative musicians in Nashville, both on the stage and in the studio. A former Deadhead turned sideman turned producer, he has helmed albums for a mind-boggling range of artists: Shawn Colvin, Emmylou Harris, the Carolina Chocolate Drops, the Devil Makes Three, the McCrary Sisters, Dr. Ralph Stanley, and Robert Plant. When Patty Griffin wanted to make a gospel record, he had her sing at the pulpit of the Downtown Presbyterian Church in Nashville, with the band on the floor playing up to her.

“Every record has a story to tell,” he says. “Every record is a whole different world. I don’t come into anything with a preconceived nothing. I might hear things before we go in, but I won’t impose that on an artist. I just hire the players I love and see what’s going to happen.”

Why did you want to make an album on the Cayamo Cruise?

I grew up loving music, in general. I loved blues. I loved rock. I loved folk. I was a Deadhead at the age of 14. When their first record came out, I bought it pretty much for the cover. And then I started going to every show I could make it to, until around ’72 when Porter Waggoner, Tammy Wynette, and Ralph Stanley won that war. I stayed in that country music camp and gradually drifted away from the Dead. But I remember, from that very first show, there was a sense of one big family coming to those Dead shows. Now, it’s legendary and they make movies about it, but even at those first shows, you’d see the same people. They were immediate friends — an extended family. Everybody loved each other and everybody was there for the same reason.

I guess that’s a long way of saying that there’s a similar feeling on the boat, although it’s a different … I hate to use the word “demographic.” Is that what the politicians are using these days? It’s a different set of people, but all with the same heart. They’re all there for the music. It’s not a party boat. It’s a lot of people — 2,000 or 2,500 people — and I just want to hang out with them all. They’re all great. And I thought it would be interesting for them to have the veil pulled back on the process of recording. That’s why I did it. I don’t think people have any idea how records are made. I don’t even know how magical records are made. How does that magic happen? So we’re showing them the nuts and bolts — what musicians do, how they play together in a room, pick a track, fix it up, do all that stuff. I thought that would be of interest to these people that I love. That, and I worked on this television show called Nashville. I don’t know if you’ve ever seen it …

Definitely.

I worked on the pilot for Callie [Khouri, who created the show], and then, when the first season got picked up, I worked with T Bone Burnett producing [the music for] it. Most of the things we produced together, I would say. I continued with it, but I think it drove him crazy. I have a higher tolerance for bullshit, I guess. But now I love it and I love the people — especially these two little girls, the Stella Sisters. John Prine was going to be on the cruise, and what I wanted to hear was those two little girls, the Stella Sisters, singing, “Daddy, won’t you take me back to Muhlenberg County?” And then John would come in singing the verses to “Paradise.” It seemed like a good thing to document. It’ll make the sweetest record. Unfortunately, John got sick and couldn’t make it.

But that was where the idea came from. What I do is, I try to engineer collaborations. That’s just how I think: Let’s pair this with that. I think in collaborative terms. I don’t know if it’s because I’m lazy and don’t want to do all the work by myself. But I think it’s because I just want to hear certain things. Shawn Colvin asked me to do a record of hers a while back, and I thought, "You know what? Brian Blade and Bill Frisell. I would love to hear her voice framed by those two musicians." That’s what I’m talking about. It’s all about coming up with your dream teams.

Tell me about setting up a studio on the boat.

I asked one of the engineers I work with, Gordon Hammond, if he wanted to go on this cruise. We bought a bunch of microphones, a lot of gear, and set up in what was a bowling alley on the ship. We managed to turn it into this vibey … I hate that word, “vibey.” It’s very homey and warm, with all our gear set up and the band set up in a circle. There are about 100 chairs, because we couldn’t fit more than that in there and I didn’t want the sound of more than 100 people breathing on the same time to work its way onto the record.

What are some of the challenges that come with recording on a boat?

I guess I don’t look at it that way. There are certainly challenges, like when somebody turned on the wrong light switch. Boats just have a lot of switches on them. We couldn’t always tell what they were for, so somebody turned on the disco ball accidentally and it started blasting some dance song. That was actually a fun moment. And an easy problem to fix. You just don’t want to stop if there’s a flow going. It’s as much about the lighting in the room, the air in the room, how it feels. All of that affects the music. Outside of that, there aren’t really any challenges that are any different from recording on land.

The one and only cruise ship I’ve been on felt very institutional to me. Aside from the scenery and the sun, it didn’t feel like it would be especially conducive to making music.

That could be anywhere. That could be any recording studio. It’s all about … I don’t want to use the word “staging.” I’ve been working on television too long. But it’s about the feel of the room, how close people are together. I like people to be right on each other. You can bring in nice-looking rugs, even on a cruise ship. You can drape things on the wall, turn the lights down. You can make any room feel nice. That’s what we did in that bowling alley, which actually felt pretty nice to begin with. And it felt great when we had it set up and started recording. I think everyone enjoyed themselves — the artists and the audience. They loved to see that recording process, even though this isn’t really the process. The vocals went down with the track, and the track went down fairly complete. Maybe a couple of tracks have two or three overdubs and a few vocal fixes, so it’s not really like making a record. It’s a little more honest than that, but it still gives people a view into that world.

So there’s an instructive or an educational element to this project.

Exactly. I thought, if people love music enough to get on the boat, then they might love to see that process and see how artists say, "You try singing that part. Let’s flip on the chorus, and you take the harmony while I take lead. Let’s leave that line out. Hold the drum till the chorus. Don’t have the bass come in until the fourth bar." All of that stuff is worked out long before the audience gets involved, so they don’t know what goes into it. This is a very, very simplified version, but it’s still something I think they find fascinating.

There’s a nice range of artists on this album. You have younger artists like Kacey Musgraves alongside older singers like Kris Kristofferson. Was that something you were thinking about, that generational exchange?

Yeah. It’s a funny thing: My name is on the record, so I have to be involved somehow, playing or singing or just having a presence on it. My part is very minimal, but I had to be there. If it was just me doing whatever I wanted to do, I probably wouldn’t even be on half of those tracks. I would have put Kacey singing with Kris or someone else, not me. But it’s my record company and my name goes on the album, so I have to do something. I think it’s a good record. I like it. Maybe because I don’t hear myself is why I like it so much. That’s what makes my records so hard to listen to.

Nashville is like no other place in the world for songwriting. People come here from all over the world — songwriters, young singers, all these young women. In addition to the cruise and the television series, I do a radio show on Sirius XM. Usually it’s weekly, or just whenever I can get it done. I have a guest come over every week, and lately I’ve had some of these younger writers that I run into. I find it amazing that they’ve been doing this since the age of 13 or 14. That’s when I knew I was going to be making music for the rest of my life, but some of these kids have already started writing songs. A lot of them have their parents’ support, too. That was something that wasn’t really around, when I was a kid. My parents wanted me to do anything but music, maybe because there was this whole other subculture that was tied to the music. I think there’s less money in it now than there was when I got started. I think. I don’t really know much about that end of it, but it does seem like the music business has dried up. You might know more about that than I do.

I hear conflicting reports. Some people say it’s still possible and there’s great music being made, and others are very pessimistic. I guess it all depends on who I’m talking to.

There’s always great music. Sometimes you just have to look a little harder for it. I think with downloads and iTunes and everything, it’s more about singles than it is about albums. That’s the part I miss. You would make a record. The Grateful Dead made Anthem of the Sun in 1968, and you wouldn’t think about chopping it up into 10 little songs. Ralph Stanley made Something Old Something New back in the early ‘70s and, even though I’m sure there was no intention of it being a themed record, it just flowed together so well that you had to listen to it in that sequence. You wouldn’t want to download just one song. Or Porter Wagoner. He was doing concept records before the Beatles. So I’m glad vinyl’s making a comeback.

I think that’s something that’s overlooked in country music, especially. There are so many incredible singles, but there are a lot of amazing albums, too. Making a good record is a very different process than making a great song.

I don’t know a whole lot of big country artists. Well, I know some, I guess, and I think they still look at it as as making a record. And gosh, when I was growing up — and I’m old! — it was about the single. That’s what got played on the radio, in mono. It was all about the mono mix. So, maybe, in a way it’s not so different; but I would make a point to buy the albums and listen to side one all the way through, then side two. There might be a stinker in the middle of side two, but that was all part of the package.

When you start working with an artist, is that what you’re thinking about as a producer? Are you looking at these projects as albums rather than songs?

Completely. It’s funny you ask that, because I’ve never thought about it. I think that’s because I don’t produce anything that is going to end up where people are going to care about singles. In my mind, the audience is buying an album, so we’re making an album. I just finished a record with Steve Earle and Shawn Colvin — a duets record. They’ve made some incredible records, and all they cared about with this one was the vinyl. Steve, in particular, was very concerned with sequencing for vinyl. We cut a lot of songs together, but we just put enough songs on there that would fit and sound great on vinyl. I’m happy to be thinking along those lines.

That’s one thing I actually went to school for as a kid, was to learn to use a Scully lathe. For most of my life, that was a great skill to have. Then it became pretty useless. I don’t actually have a lathe. I have enough useless stuff in my house that weighs 500 pounds. But I like being around all that old equipment with all of its old smells.

I do think the weight of that equipment — the tactile quality of it, the smell, and look of it — does add to the way you experience music.

I’ve got so many old, heavy microphones. I guess the heaviest one I have is an RCA 44-BX, that big … I don’t know what you call that shape. Not the big egg, but the one with the angles on it. You see Frank Sinatra singing into it all the time. It weighs a ton. It’ll take down any mic stand. It’s a warm mic, a beautiful-sounding mic, so it’s difficult to record with. But I’ll put that up or my old Neumann U47 because they take the singer someplace. You look into that thing; you get up close to it and you can smell it. You look into that thing and you start singing and you think about who has sung into it for decades. That’s part of creating the world that you record in, and it affects the music. There are great new microphones, of course. I keep buying new ones that sound really good, but when it comes to the singer trying to tell a story, you have to give them a mic that’s really been down the road.


Photo credit: CJ Hicks

3×3: Aubrie Sellers on Superpowers, Great Teachers, and What to Pair with Pineapple

Artist: Aubrie Sellers
Hometown: Half Nashvillian, Half East-Texan
Latest Album: New City Blues 
Personal Nicknames: Raven, Ubrie (pronounced ew-brie, ewb for short), Grand Ole Aubrie

Which decade do you think of as the “golden age” of music?
The 1970s, if I had to pick one. There was a lot of good Zeppelin, CCR, and George Jones during that era, but I also gravitate toward a lot of music during Chuck Berry’s golden years … and, by a lot of music, I mean Chuck Berry.

If you could have a superpower, what would you choose?
Invisibility, the ultimate introverted superpower.

If you were in a high school marching band, which instrument would you want to play?
In that situation, drums, for sure. 

What’s your go-to road food?
I ate a whole box of Cheez-Its in Texas while driving around to radio stations. Also, bananas … I have a kind of random belief that bananas cure all ailments.

Who was the best teacher you ever had, and why?
My mom, who homeschooled me and taught me how to teach myself. 

What’s your favorite fruit?
Pineapple is so delicious, especially if you eat it with cheddar cheese. But it makes the roof of my mouth hurt — is that normal?

Boots or sneakers?
Boots. Every kind of boot. 

Noodles or rice?
Noodles all the way. Hello?!

Pacific or Atlantic?
Atlantic