The Super Saturated Sugar Strings Guide to Eating on the Road

By / Photography By Ash Adams | March 22, 2018
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Watt scores loaves of Pain Ordinaire, the bread he says is the bakery’s most complex, before putting them in the oven

Carlyle Watt is not only an extrordinary baker, he also lends his vocal, guitar, and percussion talents to Alaska's Super Saturated Sugar Strings. We asked him how the band handles eating while on tour: 

Eating on the road is all about staying happy. If we are happy, then we perform better, and it all starts with food. When we are traveling in Alaska, we usually bring along a big bag of bread and pastries from Fire Island. We have lots of favorite eats along the road system as well that help keep our spirits up.

When touring down South, however, our first stop is usually a farmers market or fancy grocery store. We crave fresh fruit and produce. On our last trip to the Pacific NW, we loaded up on fresh pears, heirloom apples, and citrus fruits.

The next stop is usually a good bakery where good bread and large amounts of butter are purchased. Kevin [Super Saturated Sugar Strings bassist Kevin Worrell] loves to make biscuits. He’s been known to bake biscuits in the RV kitchen while barreling down the road.

Good french press coffee is a must. We always have good steel cut oats on hand and make bowls of oatmeal with good honey, butter, and fruit.

When people are nice enough to welcome us into their home, we love to go all out and make a big breakfast for them. It’s a team effort, we all get a lot out of it. The most special time for us is when we get to all sit down together and have a home cooked meal. There is so much hustle-bustle everyday that too often we are just slamming something down between soundcheck and the show. Budgeting enough time in our day to enjoy an unrushed meal as a family is becoming the new priority for us .

Get down with the Super Saturated Sugar Strings.

Article from Edible Alaska at
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