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.

The sweet journey from West Africa to the Warehouse Block unfolds as Mamadou Savane, known affectionately as "Sav," shares the remarkable story behind Sav's Chill. What began as a restaurant venture in 2008 transformed when Sav purchased an ice cream freezer with his space and later learned to make his own frozen treats out of necessity. Now, he's crafting some of Lexington's most innovative flavors.

Sav takes us through how his West African heritage and Kentucky roots merge in his signature creations. Alongside classic favorites, he proudly offers bourbon-infused delights like Kentucky coffee with bourbon and bourbon honey, alongside more unexpected offerings like spicy hot banana ice cream made with his own hot sauce and hibiscus sorbet inspired by West African cuisine. His pink lemonade sorbet even saved the day during the infamous Railbird Festival water shortage, with Sav working through the night to keep festival-goers refreshed.

The Warehouse Block location feels meant to be—discovered through a chance encounter with a neighbor and just minutes from Sav's home. After 32 years in Lexington, he embodies the warm, friendly spirit of the city. His genuine connection with customers, especially children who light up at his presence (and occasionally cry when he's not there), reveals why Sav's Chill has become more than just an ice cream shop!

The John G. Epping Building is more than just a structure; it's a beloved part of Lexington's history. In this episode, we unravel the remarkable transformation from a bustling bottling factory to a culinary landmark. Listeners will learn about the history of the soft drink industry, as we recount how Epping's played a pivotal role in shaping local consumer culture. Imagining the bustling factory of yesterday, churning out popular soft drinks, juxtaposes beautifully with the vibrant atmosphere of today's Epping's restaurant, where culinary creativity thrives!

And as we delve into the fascinating world of historic preservation, we shed light on common misconceptions surrounding the National Register of Historic Places. Here, we clarify how this designation honors properties without restricting the creativity of their owners. The episode emphasizes that preservation is not about stalling modern progress but instead enriching it.

Join "The Lexington Podcast" duo as we explore the remarkable transformation of Lexington, Kentucky's Warehouse Block. From its humble beginnings as an overlooked industrial area to today's vibrant community hub, we trace this district's fascinating evolution through personal stories and historic records.

We journey from the land's earliest inhabitants through European settlement, examining how key figures like General William Preston shaped the area. Discover how the discovery of clay deposits sparked the Lexington Brick Company's rise in the late 1800s, and how institutions like Perry Lumber Company established the district's industrial foundation.

Today's Warehouse Block tells a story of revival, where former factories and warehouses now house artisanal businesses, breweries, and unique establishments like macaron shops and sake bars. Local favorites like Blue Door Smokehouse share space with hidden gems, including a former undercover police headquarters. Looking ahead, we explore exciting developments like the upcoming farmer's market and green spaces, while previewing our next episode featuring the historic Epping's Bottling Works.

Join us as Lara Levine, owner of the Salt Cave of Lexington, shares her serendipitous journey from a chance visit to an Asheville salt sanctuary to creating her own healing haven in Lexington, KY! Uncover the mysteries of salt therapy, from its roots in Poland to its potential benefits for respiratory and skin health, all within the beautiful confines of Lara's cave.

We loved hearing how patrons can immerse themselves in practices like yoga, meditation, and sound baths, all set atop the Himalayan salt-covered floor. Imagine unwinding in zero-gravity chairs as you connect with others or retreat into solitude. The space isn't just about relaxation though—it's an invitation to forge deeper connections and rejuvenate your spirit, whether through private sessions or group experiences. With options like ionic foot soaks and the exciting "triple detox" experience -- combining sauna, foot soak, and salt cave sessions -- there's no shortage of ways to embrace wellness. Remember, a consistent routine can transform your life, so let’s breathe and be well together!

Get ready to experience the world of brewing like never before with Derek DeFranco, the head master brewer at Mirror Twin Brewing who takes up behind the scenes! From humble beginnings with a three-barrel system to a thriving 15-barrel setup, Derek shares the brewery's evolution and resilience through challenges like keeping the beer flowing while navigating a pandemic. You'll gain a deeper understanding of the brewing process, from milling grains to sparging and boiling, revealing the artistry and science that go into creating your favorite pint.

Discover the operational side of a brewery, from kegging and canning to adapting to shifting consumer preferences, particularly highlighted during the pandemic when canned beer became pivotal. Derek sheds light on the importance of community and creativity in the craft beer scene, wrapped up with humorous tales behind beer names like "White Girl Wasted."