Hill Of Beans with Ezra and Casey

“Pizza Mix-Ups, Vintage Hustles, and Why Nashville Feels Like the New Hollywood”

Welcome to The HILL OF BEANS Podcast
Hosted by Ezra Hill and Co Host Lauren Ashby
“Pizza Mix-Ups, Vintage Hustles, and Why Nashville Feels Like the New Hollywood”
What do two soggy pizzas, a DoorDash fail, and a vintage Carhartt jacket have in common? In this episode, we unpack chaotic late-night food orders, the booming secondhand clothing business, and how Nashville is turning into the new Hollywood—for musicians and fashionistas alike. We get real about Gen Z style trends, fast fashion waste, why quality American-made clothes are making a comeback, and what it really takes to run a vintage side hustle. Add in a little bourbon talk, some awkward bachelorette party shirts, and a story about a stomach band scandal—and you’ve got one wild (but insightful) ride.
Produced and recorded at JoeAkeStudios_copyright©2025_EZERA_HILL

Cake Before Dinner and Other Bad Decisions

Welcome to The HILL OF BEANS Podcast
Hosted by Ezra Hill and Co Host Lauren Ashby
Cake Before Dinner and Other Bad Decisions
It’s Monday, we’re tired, and yes—someone ate their dessert before dinner at the Lincoln Day banquet. From awkward handshakes with politicians to speaking with high schoolers about trade careers (and dodging prom drama), this episode dives into small-town chaos, real talk about work vs. college, and confessions that may shock our friends—especially the one about not actually graduating from Purdue. Catch up with us as we reflect, overshare, and laugh our way through another unpredictable week.
Produced and recorded at JoeAkeStudios©2025

Brick by Brick: A Restaurant Owner’s Journey Through Greenwood

Folktale Event Center in Greenwood, Indiana
"Brick by Brick: A Restaurant Owner’s Journey Through Greenwood"
Welcome to The HILL OF BEANS Podcast Hosted by Ezra Hill
From the Fryer to the Front Office: A Restaurant Owner’s Journey
Meet Chef Mark Henrichs of The Revery Part 2
Revery owner and chef Mark Henrichs honed his craft in Michelin-starred restaurants and innovative eateries in New Orleans, Sonoma, Chicago, New York and Indy before creating the immensely popular Revery in 2014 in downtown Greenwood and now Folktale Event Center
One of our proudest transformations was the Folktale Event Center. The building itself is nearly a century old, and when we first stepped inside, you could feel the history clinging to the air. It had that quiet, stubborn resilience that only time can create. We named it Folktale because every brick, every beam seemed to hold a piece of someone’s story. Weddings, reunions, community gatherings—it’s a space designed not just for events, but for new memories to take root, layered on top of the old.
But with those stories come surprises—some romantic, some expensive. Plumbing from the 1920s. Electrical that hasn’t met code since Eisenhower was president. We’ve found newspapers sealed in the walls, and once, an old safe no one could crack. These buildings require care, creativity, and a good contractor on speed dial. But when you bring one back to life, the community notices. Locals stop in not just for a meal, but to share their memories: “I had my first haircut in this building,” or “My grandma used to bring me here when it was a bakery.”
Then came COVID.
Everything stopped. Empty dining rooms. Silent kitchens. But those old buildings—they’d seen tough times before, and we weren’t going to be the ones to let them go dark. We pivoted hard: curbside service, family-style meals to-go, pop-up events in the parking lot. I delivered food myself, often in the middle of the night, just to keep moving. It wasn’t pretty, but it kept us going. And somehow, through the fear and the hustle, our little restaurants—and the Folktale Center—held strong. Maybe it’s something about their bones—built to last.
Coming out of that storm, we didn’t just rebuild—we expanded. We took what we learned and opened new locations, still in buildings with history, still in places where stories are waiting to be revived. That’s what makes it all worth it. We’re not just cooking—we’re caretakers of Greenwood’s past, shaping its future one plate, one event, one gathering at a time.
This life? It’s not easy. But it’s real. It’s rooted. And if you listen closely to the walls, you’ll realize you’re not in this alone.
Produced and recorded at JoeAkeStudios©2025

From the Fryer to the Front Office

Welcome to The HILL OF BEANS Podcast Hosted by Ezra Hill
From the Fryer to the Front Office: A Restaurant Owner’s Journey
Meet Chef Mark Henrichs of The Revery
Revery owner and chef Mark Henrichs honed his craft in Michelin-starred restaurants and innovative eateries in New Orleans, Sonoma, Chicago, New York and Indy before creating the immensely popular Revery in 2014 in downtown Greenwood.
Running a restaurant isn't just about serving great food—it's about surviving the grind. As a longtime restaurant owner, I've worn every hat imaginable: head chef, dishwasher, bookkeeper, marketing manager, HR department, and therapist-in-chief. In this business, you don’t clock out—you adapt, solve, hustle, and lead, all while chasing a vision that no one else can see as clearly as you do.
The daily grind starts before dawn and ends long after the last customer has gone. Inventory orders, employee scheduling, vendor negotiations, health inspections, online reviews—it’s a never-ending dance that demands grit and grace. One moment you're fixing a leaking sink, the next you're calming a stressed-out server or charming a regular who's been coming in for years. You learn to live on adrenaline, coffee, and instinct.
Then came COVID.
Nothing could’ve prepared us for the shock. Overnight, dining rooms went dark. Staff were scared. Customers vanished. Revenue dropped to zero, but the bills didn’t stop. I had to pivot fast—switch to takeout, build an online presence, offer delivery, and somehow keep morale alive. I remember personally driving meals to customers just to stay afloat. Some nights I questioned if we’d make it. But the community rallied, my team showed up, and we clawed our way back, one order at a time.
That struggle taught me more about business than any good year ever could. It forced us to streamline, innovate, and tighten our culture. When the dust settled, we emerged leaner, stronger, and surprisingly—more connected.
Today, we’ve not only survived but expanded. We’ve opened new locations, hired new leaders, and brought our brand of service and flavor to more tables than ever. But I’ll never forget the hard days. They taught me resilience. They reminded me that success in this industry isn’t just about food—it’s about people, persistence, and heart.
This life isn’t for the faint of heart. But for those willing to sweat, serve, and stay the course—it’s the most rewarding ride there is.
Produced and recorded at JoeAkeStudios©2025
 

"Sugar Mamas and the Grind Behind the Apron"

Welcome to The HILL OF BEANS Podcast Hosted by Ezra Hill
Podcast Title:"Sugar Mamas and the Grind Behind the Apron"
Tired of late nights, low tips, and chasing tables? Maybe it’s time to chase something sweeter. In "Sugar Mamas and the Grind Behind the Apron" host Ezra Hill and a panel of lively guests serve up the real hustle behind food service — and share insider strategies on how to find that sugar woman who could make all those rough shifts worth it.
Ezra sits down to swap stories with Sara Janisse Brown, and Lauren Ashby about the restaurant grind — nightmare customers, insane rush hours, hilarious mistakes — and then shifts gears into smart, bold talk about finding women who appreciate ambition... and aren't afraid to invest in it.
Expect laughs, real advice, unfiltered service industry survival tips, and the occasional guide on moving from chasing checks to cashing in on charm.
Behind every server is a story. Behind some stories... is a sugar woman.
Tip your servers. Find your blessing. Tune in!
Produced and recorded at JoeAkeStudios©2025

"Battle of the Body Clocks"

Welcome to The HILL OF BEANS Podcast Hosted by Ezra Hill
Podcast Title:"Battle of the Body Clocks"Are you crushing goals at sunrise or just getting creative after midnight? In this high-energy, thought-provoking debate show, host Ezra Hill brings together morning people, night owls, and everything in between to settle the age-old question once and for all: When is the best time to live your best life?
This episode features a lively conversation between Ezra and his rotating guest — from everyday folks — as they defend their daily rhythm. Expect laughs, insight, personal routines, and even a little friendly trash talk between Team AM and Team PM.
This week’s guest: LeLyne Joyner Edens MA,LMFT,MHS,  Sara Janisse Brown, and Lauren Ashby
Whether you’re sipping coffee at 5 AM or brainstorming at 2 AM, this podcast will put your internal clock on the hot seat.
Tune in. Take sides. Find your time.
Produced and recorded at JoeAkeStudios©2025
 

Is Life Hard!

Welcome back to the Hill Of Beans Podcast join us with our continuing guest, Sara, Lynn, and of course Ezra Hill
Today's discussion is life hard.

TRIGGERS

 What to do when Triggered.
Ezra Hill
Casey Lucas
Lauren Ashby
Guest: Sara Janisse Brown
            Lelyn Jaynen Eden
 

Loneliness and the loss of village life.

 For mental health consequences of isolated, living, and what we're building to change it. 
Ezra Hill
Casey Lucas
Lauren Ashby
Guest: Sara Janisse Brown
            Lelyn Jaynen Eden
 

Self Defense with Tammy

In this empowering episode, Tammy dives into the essential principles of self-defense, sharing expert tips and strategies for protecting yourself in any situation. From awareness and body language to practical techniques, Tammy highlights the importance of confidence and preparedness in staying safe. Whether you're new to self-defense or looking to brush up on your skills, this episode offers valuable insights for anyone seeking to feel more secure in their day-to-day life.