Hill Of Beans with Ezra and Casey

hofbeans

The Hill of Beans Podcast
Real Life. Hard Talks. Hot Topics.

Let’s be real — life can feel like a mess of opinions, drama, and half-brewed advice. But around here, we’re not afraid to spill it all.

Welcome to The Hill of Beans Podcast, where host EZRA HILL and CASEY LUCAS serve up real-life conversations about everything that actually matters — and a few things that don’t, but still make us laugh (or lose our minds). From relationships and regrets to culture, parenting, identity, and second chances, nothing is off the table.

We’re here for the stuff people whisper about... and we’re saying it into a mic.

☕ Hard talks without the fluff
🔥 Hot takes with heart
💬 Conversations that count — even if they don’t amount to a hill of beans

Unfiltered. Unapologetic. Unexpected.
If you’re tired of small talk and ready for the real stuff, pull up a chair.

Recorded at JoeAkeStudios Greenwood IN

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Cultura y sociedad

Episodios

Brick by Brick: A Restaurant Owner’s Journey Through Greenwood
08-05-2025
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
06-05-2025
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