A caramel-apple bourbon toast opens the door to a story that hits harder than cinnamon: growing up in a restrictive church, feeling unseen, and transforming that past into a mission to build belonging at scale. Our guest—known to thousands as “Queenie B”—breaks down how a simple idea became a million-view movement that helps singles connect and small businesses grow without buying ads.

We unpack the playbook behind Queenie Connects, the singles social group that ditched awkward first dates for low-pressure events and genuine conversation. The formula is refreshingly human: when you stop selling and start hosting, people relax, show up as themselves, and make real connections. That approach spilled into entrepreneurship with the NWA Networking Alliance—now rebranding to Hive Networking—a public Facebook group engineered for organic reach, authentic intros, and thoughtful moderation. In just five weeks: 6,300 members, one million views, and a long list of owners reporting viral posts and new customers.

You’ll hear why public groups amplify discovery, how moderation standards transform “ads” into stories people actually share, and why the hive metaphor matters: everyone contributes, everyone benefits. We talk sponsorships that feel like partnerships, virtual-first access for time-strapped founders, and the surprising power of giving comments before asking for clicks. From prom gowns for teens to collaborations with Fashion Week and cultural institutions, this is community-building as a growth engine—practical, generous, and wildly effective.

If you’re curious about organic marketing, authentic networking, and turning strangers into supporters, this conversation hands you the blueprint. Subscribe, share with a friend who runs a small business, and tell us: what authentic story are you ready to post next?

The smell of fresh bread can change a life. Our guests from Great Harvest NWA share how a spur-of-the-moment lunch on a road trip, followed by a snowy trek to Montana, led them to trade corporate titles for early mornings, warm ovens, and a bakery that already feels like a Bentonville staple. Their why comes through fast: fresh-milled Montana wheat, no preservatives, house-made dressings, and the freedom to create within a “freedom franchise” model that invites personal flair and genuine hospitality.

We dig into the details food lovers care about: the Baja Chipotle turkey that regulars swear by, cinnamon rolls and cinnamon chip bread that sell out, salted vanilla honey butter you’ll want on everything, and a scone that single-handedly rewrote what a scone can be. They talk through dietary realities with honesty—how they handle egg-free or dairy-free requests, why gluten-free bread isn’t feasible in a flour-filled bakery—and share smart conveniences like a drive-thru, strong rewards, online ordering, and delivery via DoorDash, Uber Eats, and Grubhub. Seasonal fans get a preview too: cranberry swirl bread, stuffing bread, and rolls ready for Thanksgiving tables, plus a sourdough starter winging in from Montana with a community naming twist.

What really stands out is the community heartbeat. Regulars already have names and stories. Ambassadors show up unprompted, passing menus to fly fishing clubs and bringing new friends every week. The team is building something that feels local because it is—owners on-site, young staff learning real service, and a space designed for conversation as much as convenience. We also look forward: how to scale to Fayetteville and beyond without losing the vibe that makes this place special, and what it takes to keep quality high while getting faster.

Hungry yet? Check the hours, scan the menu, and plan your first visit or delivery. If you enjoy this conversation, subscribe, share it with a friend who loves great bread, and leave a quick review—what should they name their sourdough starter?

Imagine tasting a single barrel so good that you try to convince the distillery to bottle it under a different label. That happened to us with a Rock Hill Farms barrel sample, and it became the spark for a wide-open conversation about how great whiskey actually gets made, picked, and shared.

We bring you into the room for private selections at Buffalo Trace, Four Roses, and Nashville Barrel Co., comparing barrel proof to bottled proof and exploring why some bourbons sing at 100–103 proof while others demand the full, fiery ride. We break down a standout two-year honey cask from Nashville, no added honey, just a Beam-made bourbon resting in a honey-seasoned barrel, delivering a fragrant, balanced sweetness that feels like “cheating at bourbon” without crossing into liqueur territory. Along the way, we tackle unicorn culture, blind tasting reality checks, and the very real logistics behind allocated drops, including how a historic flood slowed bottling lines and why the three-tier system can stretch timelines.

You’ll also hear how our club runs: fair lotteries for pick trips, open communication with a growing waitlist, and travel traditions that turn a selection into a story, charter hops into Frankfort and Bardstown, Nashville hoops weekends, and Guthrie picks capped with dinner over the OKC skyline. We preview a stacked lineup: Stagg, Four Roses private selection, 1792 rarities, Larceny Barrel Proof, EH Taylor Single Barrel, and a craft red wheat barrel proof, while returning to the core truth: single barrels have no friends to hide their flaws, which is exactly why the best ones feel unforgettable.

If you love bourbon for the flavor, the hunt, and the people you share it with, this one’s for you. Hit play, subscribe for more deep pours and real talk, and tell us: which bottle would you bring to a desert island?

If you’ve ever stared at a $6,000 unicorn behind glass and wondered how anyone actually tastes it, you’ll feel right at home here. We pull back the curtain on a thriving Bentonville bourbon scene where access comes from community, not luck, complete with a speakeasy barn, disciplined barrel selections, and a 100-member club designed to share costs, spread knowledge, and raise glasses together.

Mike Hodges walks us through building a space where bottle shares and curated tastings bring people together. He breaks down the math that turns a single $150 bar pour into an evening where twenty people sample multiple legendary bottles and enjoy dinner, all while learning their palates. Then JS Bull takes the baton, detailing how he structured a legally clean, no-profit bourbon club capped at 100 members so every barrel yields at least one bottle per person. Thanks to local relationships with major distilleries, the club’s first-year lineup includes Weller Full Proof, Nashville Barrel Company Honey Cask, Rock Hill Farms private selection, and an Elijah Craig Barrel Proof that snaps from cinnamon candy to elegant oak.

Along the way, we get practical: how real barrel picks differ from mailed vials, why you should smell everything before tasting barrel proof, how age and warehouse floors shape flavor, and what to do when a dusty cork disintegrates mid-pour. We also talk brand profile consistency versus single barrel uniqueness, how to avoid overpaying on the secondary market, and why the best bottles are often the ones you share.

Pour something you’re curious about and dive in with us. If this conversation sparks ideas or makes you rethink how you chase bottles, follow the show, share it with a bourbon-loving friend, and leave a quick review so more people can find it.

Borrowed coffee cups, a sherry-finished pour, and a market plot twist: we crack open Horse Neck’s Kentucky Bourbon and unpack why the bourbon world suddenly feels upside down. We’re joined by our resident spirits pro to translate tasting notes into plain English, orange marmalade, licorice, toasted oak, and that cherry-friendly finish, and to explain why this bottle works neat, with a splash, or in an old-fashioned.

From there, we zoom out. Shelves that were bare a year ago now show Buffalo Trace by the case. E.H. Taylor and other favorites are popping up at or near MSRP. Meanwhile, several distilleries have paused production because inventory on hand can meet demand in the near term. That’s the X-point: a glut from years of aggressive barreling meeting consumer downtrading in a wobbly economy. We talk through what that means for pricing, secondary markets, and why some bottles may sit longer in oak, potentially turning good whiskey into great whiskey over the next few years.

If you’re tired of the bourbon chase, you’re not alone. Reposado, Añejo, and extra Añejo tequilas, especially additive-free standouts, are winning over bourbon palates with ex-bourbon barrel character and clearer value. Rum is a dark horse too, with well-aged, ex-American oak releases offering caramel, spice, and depth without the bourbon premium. We share practical strategies: build relationships with independents, test “walk by” labels you’ve ignored for years, and follow a simple rule of thumb, hold treasured allocations, buy quality value now, and skip panic selling.

If you enjoyed this, subscribe, leave a review, and share it with a friend who still thinks everything good is only behind the counter. What bottle are you hunting, or rediscovering, this week?

A great neighborhood spot doesn’t become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that’s begging for a bourbon pairing.

Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can’t. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.

We also talk community and location strategy, why MJ’s exit-off-the-interstate convenience, ample parking, and Springdale’s rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand’s warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one’s for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.

The bottle was hot and the takes were hotter, but beneath the jokes is a story about how courts are bringing people together across Arkansas. We sit down with Andrew Todd, teaching pro turned owner of Generation Sports Construction, to unpack the real work behind the pickleball boom and the quiet renaissance of public parks, private clubs, and even backyards.

Andrew walks us through the full build: excavation, grading, concrete, coatings, fencing, lighting, and the practical choices that shift a project from “nice idea” to “game on.” He breaks down true costs for a backyard pickleball court, realistic 40-day timelines, and why retaining walls can swing a budget before a line gets painted. For parks and cities, we dive into conversions, four pickleball courts will fit on one tennis court, and how that multiplier changes access, programming, and community engagement.

If you’ve ever wondered why some courts feel fast and others grip like sandpaper, you’ll love the surface science. Andrew explains how sand-to-paint ratios tune pace, why asphalt ages differently from concrete, and how simple upkeep can add seasons to a surface. We also compare options: modular tiles for family flexibility, classic acrylics for consistent bounce, and the high-maintenance romance of clay that shines in the right climates but demands daily care.

From dawn starts in 100-plus-degree heat to night sessions to protect fresh coats, Andrew’s hands-on leadership shows how logistics and craftsmanship meet in the field. And yes, we talk about pickleball culture: humbling first tournaments, smart positioning, and the social magnet that keeps parks full after 5 p.m. Whether you’re a city planner eyeing conversions, a club manager targeting tournaments, or a homeowner dreaming of a backyard court, you’ll walk away with clear numbers, better questions, and a roadmap for turning space into a place people love.

Curious what it would take to build or resurface your court? Subscribe, share this with a friend who plays, and leave a review with your biggest question. We might answer it on the next show.

Northwest Arkansas has a rich history of innovation, and now that pioneering spirit has reached collegiate athletics through Pinnacle Sports Ventures. Founded by Chad Campbell, a lifelong area resident with an extraordinary background spanning banking, professional drag racing management, and automotive sales, PSV represents a revolutionary approach to NIL (Name, Image, and Likeness) management for University of Arkansas athletes.

What began as frustration over the chaotic implementation of NIL policies has transformed into a mission-driven enterprise. When track and football standout Jordan Anthony missed NIL opportunities due to systemic failures, Chad recognized that athletes needed more than just sponsorship deals - they needed comprehensive support. "These kids are getting all this money and no one's helping them," he explains with genuine concern. "They don't know how to create an LLC, they don't know how to tag their cars... all the things we take for granted."

PSV distinguishes itself through two mandatory contract provisions: a zero-tolerance code of conduct and required community service, typically with the Northwest Arkansas Food Bank. This reflects Chad's holistic philosophy that developing responsible citizens is as important as securing financial opportunities. A partnership with United Federal Credit Union further ensures athletes receive proper financial education.

The timing couldn't be better, as collegiate athletics undergoes a transformation with the NCAA's $20.5 million NIL salary cap implementation. Chad has assembled an impressive advisory team, including Razorback legends Scotty Thurman and Lee Mayberry, alongside business leaders like Dick Trammel. His selective approach to client recruitment ensures each athlete fits the "PSV mold" of character and commitment.

Perhaps most striking is Chad's authentic passion for making a difference. "I am very blessed," he reflects, "not because of money, but because of the people in Northwest Arkansas who helped make this happen." For athletes seeking representation that values character alongside compensation, Pinnacle Sports Ventures offers something truly groundbreaking in the evolving landscape of collegiate athletics.

What does it take to create Northwest Arkansas's hottest restaurant? This week, we discover the remarkable journey behind Mezzaluna Pasteria as owners Amy and Chef Soerke join us to share their unlikely path from California to downtown Bentonville.

Their story begins with a single phone call from a friend working with the Walton family. Despite barely knowing where Arkansas was on a map, they accepted an invitation to visit the state. The warmth of the community captivated them immediately, leading to a life-changing decision to expand their Italian concept to what was then just a concrete slab next to Preacher's Son.

But Mezzaluna isn't your typical Italian-American restaurant. As a true pasteria, they focus exclusively on house-made pasta, fresh-stretched mozzarella, and gelato made with 30% less sugar than traditional recipes. Chef Soerke, classically trained in French cuisine with experience in Michelin-starred European restaurants, brings meticulous technique while embracing sustainability. The result? Dishes that many guests with mild gluten sensitivities can enjoy without discomfort, thanks to their imported Italian flour.

What truly sets Mezzaluna apart is its commitment to sustainability as the first certified green restaurant in Arkansas. Their zero-waste philosophy transforms lobster shells into rich bisque and leftover charcuterie ends into uniquely flavorful bolognese. This dedication extends to their team, creating such a positive workplace culture that staff willingly wait months for full-time positions.

Whether you're a culinary enthusiast or simply curious about the businesses transforming Bentonville's food scene, this conversation offers a fascinating glimpse into how unexpected connections can reshape both careers and communities. Listen now to discover the passion and precision behind every plate at this beloved downtown destination.

How do you transform unimaginable grief into a legacy of hope? Tim Siegel's journey from professional tennis courts to hospital rooms to nationwide advocacy offers a profound answer.

After competing against tennis legends like John McEnroe and Ivan Lendl and coaching college tennis for 25 years, Tim made a pivotal decision in July 2015 to step down from his position at Texas Tech to spend more time with his children. Just twenty days later, his nine-year-old son Luke suffered a catastrophic brain injury in a golf cart accident.

"We were told Luke would never use his limbs, use his voice, or open his eyes," Tim shares with raw honesty. "But I always knew he would do more." For six years, Tim became Luke's primary caregiver, witnessing progress that defied medical expectations until Luke's passing from COVID in August 2021.

From this devastating loss emerged Team Luke Hope for Minds, a foundation that has granted over half a million dollars annually to families of children with brain injuries. The organization provides financial assistance, education, support groups, and an annual conference that brings families together from across the country.

What makes Tim's story even more remarkable is the widespread support from sports icons like Drew Brees, Patrick Mahomes, Andre Agassi, and many others who have rallied behind his cause. Through his foundation, podcast, books, and speaking engagements, Tim shares his "seven inspirations from Luke" that guide his mission: find your passion, don't ever quit, lean on friends and family, make good choices, be careful, have faith, find forgiveness, and let a loved one's legacy live on through you.

Visit teamlukehopeforminds.org to learn how you can support families affected by pediatric brain injuries and watch the documentary "Hope Beyond the Diagnosis" to see the foundation's impact firsthand.