This week on the State & Main Podcast, Jonathan Bryant sits down with Eric Leach, owner of Atomic Kitchen. From the front office of professional sports to the kitchen, Eric shares the story behind his career shift, how Atomic Kitchen came to life, and what’s next for him and the Atomic brand

This week on the State & Main Podcast, we sit down with Josh Poling of Hickory & Oak to discuss his journey as a chef, the evolution of Bowling Green’s dining scene, and his latest chapter as the new owner of the historic Broadbent Hams.

Josh takes us back to the beginning of his culinary career in Lexington and shares the experiences that shaped his approach to food and hospitality. We follow his journey to Bowling Green, where he opened Home Café and helped introduce the community to a fresh, locally focused style of dining. He also discusses the lessons he learned while building the restaurant and how those experiences ultimately led him to Hickory & Oak.

We dive into the story behind Hickory & Oak, Josh’s vision for creating an elevated dining experience rooted in Southern flavors, and the work that goes into operating one of Bowling Green’s most recognized restaurants. He shares his perspective on sourcing quality ingredients, developing memorable dishes, building a strong team, and creating a restaurant that feels connected to the community it serves.

Josh also talks about purchasing Broadbent Hams, a historic Kentucky company known for its country ham, bacon, and longstanding family tradition. We explore what drew him to the business, the responsibility that comes with preserving such an iconic Kentucky brand, and his plans for carrying its legacy into the future.

If you’re interested in food, entrepreneurship, Kentucky traditions, or the story behind some of the region’s most celebrated culinary businesses, this is an episode you won’t want to miss.

Happy listening to Episode 10 of the State & Main Podcast!

This week on the State & Main Podcast, we sit down with Sean Stevens of White Squirrel Brewery to discuss his journey into brewing, the story behind the brewery, and his vision for the future of downtown Bowling Green.

Sean takes us back through his background and shares how his interest in craft beer eventually became a career. We explore the experiences that shaped him as a brewer, what goes into developing a great beer, and the challenges and rewards of building a brewery rooted in the local community. He also shares the history of White Squirrel Brewery and what makes it such a unique part of Bowling Green’s growing food, beverage, and entertainment scene.

We also dive into the history of the building White Squirrel calls home and the importance of preserving the character of downtown while finding new ways to bring historic spaces back to life. Sean shares his perspective on the growth happening throughout the area, what downtown Bowling Green still needs, and why locally owned businesses will play such an important role in shaping its future.

If you’re interested in craft beer, local history, entrepreneurship, or the continued transformation of downtown Bowling Green, this is an episode you won’t want to miss.

Happy listening to Episode 9 of the State & Main Podcast!