I’m feeling particularly spicy today as I listen to “Catch Fire”, the newest release by Laura Reed with Shannon Sanders, the head of creative at BMI Nashville, and savoring some delicious curried oxtails. Check out the recipe below!

Laura Reed began writing poetry at nine years old, a hobby she pursued alongside journaling and writing- an interest she shared with her mother and grandmother, both writers. As she grew, she became fascinated with musical theatre. At 14, after a breakup left her with a guitar, Laura taught herself to pay, transforming her poems into songs. She then began performing her poem songs at open mic nights, gradually gaining a following. She recorded her open mic performances for a small fee, allowing her to listen and refine her work. This process was crucial in developing her songwriting skills. Her growing popularity at open mic events eventually led to offers to purchase her CDs and by the end of high school, her path in music was clear. She toured extensively with her band, Deep Pocket, playing over 200 dynamic shows annually and carving out her success. Renowned musicians like George Clinton and Lee Oskar discovered her talent, leading to high-profile collaborations with artists like Killer Mike and Jewel, and performances at prestigious venues like Madison Square Garden.

After Deep Pocket disbanded, Reed moved to Atlanta to start a solo career. Life seemed hopeful with a new production deal, marriage, and the birth of her son. However, challenges soon followed as her marriage and production deal fell apart, leaving her struggling financially as a single mother. Seeking advice, she contacted producer Paul Worley, who invited her to Nashville to focus on her music. There, Reed wrote and recorded her debut solo album, “The Awakening”, with the help of GRAMMY-winning producer Shannon Sanders. The album received critical acclaim and led to a major publishing deal, with its songs being featured in various films and TV Shows. Reed continued to develop her songwriting with major music publishers and went independent in 2020, achieving success in sync placement of her music in various television series. Her resilience and talent have allowed her to maintain a significant presence in the music industry.

Today, Laura continues to make strides in her solo career, having just wrapped up her EP with Megan Coleman, an amazingly talented drummer and producer who is also set to produce Laura’s next album. She also juggles her roles as a mother of two, an activist, and an artist, always managing to carve out time for creative pursuits and community engagement, as well as supporting global causes. Her newest single, “Catch Fire”, was released on March 29th, in collaboration with Shannon Sanders from BMI Nashville. She also dropped “Remedy” with the London-based label North Note, where royalties are uniquely paid out in NFTs, reflecting the evolving dynamics of the music industry aimed at ensuring artists are fairly compensated through various channels including licensing, merch, touring, and now NFTs. This multifaceted approach underscores Laura’s commitment to forging meaningful connections with her audience and championing the right causes.

As an artist, Laura is a deeply political and anti-war musician who doubles as an activist. Originally from South Africa, her early exposure to her grandmother, a writer and journalist, nurtured her natural activist spirit and dedication to community service, which remain central to everything she does. Laura’s entry into music was organic and unplanned, initially using it as a vehicle for activism and expression. She often donates proceeds from her shows to various charities and causes. Laura describes her solo music as soul music, viewing it not just as a genre but as a destination, with a style that leans into the neo-soul vibe.

In addition to her solo endeavors, Laura Reed is also a member of a band named Lore, which she formed during the pandemic. Lore delivers a distinctive grunge Americana rock and roll sound. Laura’s bandmate, Laur Joamets, hails from Estonia ad grew up during the USSR era, absorbing the influences of 90’s rock. In contrast, Laura’s musical background is rooted in the pop and blues scenes of South Africa. Together, they recently completed an album produced by Sturgill Simpson.

Looking ahead, Laura wants to expand her global presence with strategic tours, both in the U.S. and internationally. She also plans to continue honing her songwriting skills and aims to create a nurturing space for her music, using it as a force for good in various communities. Laura is committed to giving back, not only through her music but also by mentoring young artists via platforms like GrammyU. Her ambition extends to increasing her involvement in impactful global outreach projects, making a significant mark internationally. Laura believes true success involves contributing positively to her community beyond her professional achievements. She enjoys working with children and young people and plans to focus more on these enriching outreach activities.

Laura’s message to her fans through her music and all her endeavors is a commitment to authenticity. She has dedicated her life not only to her musical craft but also to being true to herself and sharing personal experiences. Laura encourages everyone to embrace their unique gifts and life stories, transforming pain into something beautiful, like pearls. She believes that the most challenging parts of our story often become the most vital elements of our narratives. She urges us to live without reservations, to share openly and authentically, and to accept and celebrate the most difficult aspects of ourselves through our stories. In the meantime, fans are eagerly anticipating Laura’s upcoming album and we are ready to experience even more of her soulful and meaningful music.

Laura Reed Music Linktree

When it comes to food, Laura embraces trying new foods, especially when they’re offered to her, following the belief that it’s good to try what’s given to you. Although she should avoid dairy and gluten, she’s a passionate advocate for bread, often jokingly claiming “bread is life’ as her motto. Spending her early childhood years in Johannesburg, South Africa- a city with the second biggest Indian population in the world- she was exposed to diverse cuisines, but it was the local curry, a blend of Indian and African spices, that became a staple in her diet. Her mother’s oxtail and lamb curry, served with rice, stands out as her ultimate comfort food, reminiscent of her childhood and South African heritage. Later on in her childhood, she moved to the U.S. in North Carolina after moving from South Africa and has lived the majority of her life there. Her father is originally from Nashville “Music City”, TN, which ties her to Southern roots along with her South African heritage. Laura’s culinary tastes reflect this blend of cultures; she appreciates oxtail curry, a nod to her childhood in South Africa, as well as Southern staples like fried chicken and cornbread.

In her creative moments, Laura balances her snacking with healthy and indulgent options. She enjoys a plate of fresh fruits and vegetables alongside plain Lay’s potato chips, which she believes help smooth her voice while singing. Her sweet tooth often leads her to dark chocolate and anything with pistachios, particularly if it includes rose water.

Laura also enjoys making seasoned rice with garlic, onions and various spices. For comfort snacks, she turns to McVitties, a brand of dark chocolate-coated wheat biscuits. This connection between her culinary preferences and her music reflects a deep sense of nostalgia and emotional depth, much like her songs. I opted to make a delicious oxtail curry recipe inspired by Laura’s upbringing that captures both the comfort and spice of Laura’s favorite fish. Check out the recipe below!

South African Oxtail Curry

Ingredients

3 pounds oxtails
3 tablespoons cane sugar
1/2 cup water
1 onion, chopped
1 green pepper, chopped
3 cloves of crushed garlic
1 tablespoon curry powder
2 tablespoons thyme
¼ teaspoon cayenne pepper (optional)
Salt and Pepper to taste
3 Bay leaves
3 tablespoons tomato paste
1 chicken broth
1 16-ounce can of crushed tomatoes
2 cups beef broth
2 large carrots cut into chunks
1 lb gold potatoes cut into quarters (you can also use mini gold potatoes cut in half)

Directions

In a medium-large sized dutch oven or large pot on heat, add your sugar and water and cook until the sugar is fully dissolved and beginning to slightly caramelize.
Season your oxtail with salt and pepper, then add the oxtails in a single layer to the pot, and brown on both sides. (It takes about 5 minutes per side.)
Remove them from the pot, and set the oxtails aside on a plate.
Add the onions and peppers to the same pot with the remaining sugar and fry until softened for about 5 minutes.
Stir in the crushed garlic to the pepper and onion mixture and saute for about 30 seconds.
Then add the curry powder, thyme, and tomato paste to the pot and mix well. You can add the cayenne pepper here if you’re opting for spicy.
Add one cup of chicken broth to the pot and deglaze the bottom stirring the sauteed vegetables. Allow the mixture to continue to cook and reduce for about 10 minutes.
Then stir in the two cans of crushed tomatoes to the pot and mix well.
Add the oxtails back to the pot with two cups of beef broth and bay leaves. Bring the mixture to a boil.
Reduce heat to low simmer and cover to cook for 4 hours. Be sure to check every hour on your oxtails to ensure they cook well. About 3 hours into cooking time, add the carrots and potatoes to cook for the last hour.
After 4 hours of cooking, add salt and pepper to taste. Serve with basmati rice or toast with butter. Enjoy!