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Chris Young Says Bigger Tour, Better Food In Today’s Nashville Roundup

Veteran’s Day is Sunday. Garth Brooks tells City Scene that he comes from a patriotic family. “My father and brothers were in the military. It’s something in our family that’s very much saluted and respected. I’m very square and proud of it. The flag stays on the porch here.”

Jason Aldean’s wife Brittany tells People magazine that she came up with the name Navy for their unborn daughter. “We created a list and both were throwing names in there throughout the past few months and Navy happened to be the one we liked the most. I chose Rome because I really wanted to name our son Roman but Jason wasn’t a fan so this was my way of sliding that in there!”

Maren Morris tells the website Covetuer that she doesn’t mind being compared to Taylor Swift. “I certainly welcome it. I don’t think they’re comparing our sound, but I think they see in Taylor that she’s always been great at blending genres and still making her own sound out of it. You can’t really place her in one category or the other, she’s sort of just an all-encompassing, really great musician and songwriter, so I’m always really flattered when people compare my career path to her career path because I grew up listening to everything.”

Kip Moore slammed lazy country artists when he told Rolling Stone magazine; “A lot of artists put it on cruise control. A lot of times, stuff feels stock. They might put on the same exact show and have the same exact conversation with the audience, and eventually, the audience picks up on it. I always try to stay very present during my shows. I’ve never missed a soundcheck in my career. I think that pays dividends.”

Luke Combs tells Rolling Stone magazine that he sets small goals for himself.“I’ve always been a small goals kind of guy. When I picked up a guitar, it wasn’t like, ‘Ok, I’m going to be Kenny Chesney.’ It was like, ‘I want to play a chord,’ and then it was like, ‘I want to play another one, then play a song, then sing while playing the song.'”

Chris Young tells The Tennessean that bigger tours mean better food for the crew. “There’s been so many times that flat meat and sweaty cheese were exciting. [Now] we’re trying to keep it at a high standard. [One day], it was like roasted aioli-covered chicken, vegetarian lasagna and they had appetizers and salads.”