Behind the bright blue door that gives Blue Door Smokehouse its name is a story of culinary passion and community connection. Owner Jeff Newman never planned to open a barbecue joint—he originally wanted an upscale sandwich concept but pivoted when constraints made that impossible. Drawing on his culinary school background and smoking techniques from restaurants across Lexington, New York, and Atlanta, he created a barbecue destination that's thrived for over 11 years.

Their Texas-style brisket—seasoned with salt and pepper, smoked overnight with oak—has become legendary in Lexington's Warehouse Block. While many restaurants struggled during COVID, Blue Door transformed into a "carryout command center" and weathered the storm. Newman deliberately keeps prices accessible because he values long-term customer relationships over maximizing profits.

What sets Blue Door apart is Newman's culture of community. From the open kitchen window to his hiring philosophy that prioritizes personality over experience, he's built "the best team in town." This creates a smooth experience where construction workers and executives sit side by side enjoying high-quality food. The story reveals how passion, adaptability, and community focus create something special—and their legendary brisket is worth the visit.

"The easiest thing for a reader to do is to stop reading." This wisdom from veteran journalist Tom Eblen perfectly captures his approach to storytelling throughout a remarkable career that has spanned the golden age of print journalism to today's digital revolution.

Eblen's journey begins in his hometown of Lexington, where he discovered journalism at Lafayette High School before attending Western Kentucky University. His natural talent quickly propelled him through the Associated Press ranks, becoming their youngest bureau correspondent at age 21. During the newspaper industry's financial peak, he joined the Atlanta Journal-Constitution as part of their ambitious effort to cover the South comprehensively, which brought him into contact with fascinating stories including the bizarre beginning of the Bluegrass Conspiracy case – when a former Lexington police officer parachuted to his death in Tennessee wearing Gucci loafers and strapped with cocaine.

After returning to Lexington as the Herald-Leader's managing editor in 1998, Eblen witnessed firsthand the dramatic transformation of journalism as digital platforms began siphoning away advertising revenue. Rather than continuing as what he called a "budget cutter," he pivoted to become a local columnist, reconnecting with his passion for writing and storytelling. His columns covered everything from controversial downtown development projects to rappelling down the Fifth Third building at age 60 – an experience he undertook because, as he puts it, "I figured I can chicken out, but I probably won't die."

Today, Eblen remains deeply connected to Kentucky's literary and historical landscape. He manages the Kentucky Writers Hall of Fame, teaches writing workshops, documents neighborhood histories, and contributes to the Mountain Workshops – a nationally recognized photojournalism program that descends upon a different Kentucky small town each October.

Explore this fascinating conversation about journalism's evolution, Lexington's rich history, and why supporting quality local news matters more than ever in an era when, as Eblen notes, "If there were a business model, this would be the golden age of journalism."

You've likely heard of bourbon in Kentucky, but what about sake? We got to sit down with Justin LeVaughn, co-owner and head brewer of Void, to dive into the unexpected world of Kentucky's first and only sake brewery.

Justin reveals how three science-loving friends turned their pandemic experiment into a thriving business that bridges Japanese brewing traditions with Kentucky craft culture. He walks us through the fascinating six-week journey "from grain to glass," explaining how koji (a rice mold) transforms simple rice into complex, flavorful sake.

What makes Void special isn't just their product but their creative approach. While honoring traditional sake styles, they've developed signature creations like their tangerine "sake screwdriver" and bourbon barrel-aged varieties that speak to their Kentucky roots. Their taproom in Lexington's Warehouse Block has quickly become a community hub, featuring local art and unique events that celebrate creativity in all forms.

Ready to expand your beverage horizons? Whether you're a sake enthusiast or complete newcomer, Void offers an approachable entry point to this ancient fermentation tradition. Visit their taproom to try a flight of their diverse offerings and discover why sake might be your new favorite drink in bourbon country.