In this episode, we sit down with Nashville Mayor Freddie O’Connell for a wide-ranging conversation on what it’s really like leading one of America’s fastest-growing cities.We talk candidly about the challenges of modern politics, building and maintaining public trust, and what Mayor O’Connell has learned during his time in office. The conversation dives deep into Nashville’s transit future, East Bank development, neighborhood investments, public safety response times, and how infrastructure decisions made today shape the next generation of the city.We also touch on small business concerns, property taxes, permitting delays, technology-forward transit planning, and what Nashville’s long-term identity could look like if housing, transportation, and neighborhoods grow together the right way.This episode was recorded a few weeks before release, so some details may have shifted, but the vision, strategy, and philosophy behind Nashville’s growth are fully on display.
What happens when a Philly native runs track at TSU, falls in love with Nashville, and decides the city deserves a real cheesesteak?On this episode of The XPLR.NASH Podcast, we sit down with Z, owner of It’z a Philly Thing, to talk about how he turned a single food trailer into one of Nashville’s most talked-about spots for authentic Philadelphia cheesesteaks — now serving daily from a permanent setup in Bellevue.Z shares:🍽️ How It’z a Philly Thing started from a college dorm freezer and evolved into a staple in Nashville’s food scene🚚 What it’s like running a food trailer full-time with a permanent home base💡 Lessons in patience, focus, and knowing your worth in the food business📈 How an XPLR.NASH video helped boost sales overnight🌆 Why Nashville still needs Philly classics like stromboli and real breakfast sandwichesIf you love authentic food stories, small-business hustle, and Nashville culture — this episode is for you.📍 Guest: Z, Owner of It’z a Philly Thing (Bellevue, TN)🎧 Podcast: The XPLR.NASH Podcast🌐 Website: itsaphillything.com📲 Follow: @itzaphillything on Instagram and Facebook.👇 Comment below: What’s your go-to Philly order — cheesesteak, hoagie, or stromboli?
They built one of Tennessee’s best barbecue spots out of pure grit, faith, and heart ❤️Nick and Kendra from Brazen Q in Livingston, TN, share their incredible story — from being house parents helping at-risk kids to surviving cancer, building a restaurant from the ground up, and learning how to keep their dream alive through community, consistency, and good food.They talk about:🔥 The difference between Texas and Memphis-style barbecue🔥 Overcoming throat cancer while opening their restaurant🔥 What it means to run a small-town BBQ joint with big-city flavor🔥 The impact of our XPLR.NASH video that helped grow their business 300%🔥 Their three pillars: undeniably good food, top-notch hospitality, and consistencyIf you love real stories of Tennessee grit, entrepreneurship, and amazing food — this one will hit home.https://www.brazenque.com/🎧 Listen on YouTube, Spotify, Apple Podcasts, or Facebook.📍Visit Brazen Q in Livingston, Tennessee — it’s worth the drive.
Glenn Jacobs — known to millions around the world as Kane from WWE — sits down with XPLR.NASH to talk about life after the ring, leadership, and what it means to serve Tennessee.In this conversation, Glenn opens up about his 30-year wrestling career, what it was like joining the WWE Hall of Fame, his journey to becoming Mayor of Knox County, and how faith and family keep him grounded. He also shares behind-the-scenes insights into WWE’s massive logistics operation, life on the road, and how lessons from wrestling shaped his approach to leadership and community.We also talk about his love for East Tennessee, his favorite local restaurants, and why he calls Knoxville home.Full episode streaming on YouTube, Spotify, Apple Podcasts, and Facebook.https://www.instagram.com/glennjacobstn?igsh=MWVjNXhpNTluYmN1MQ==
Small Space, Huge Success: The Gold’s Deli StoryGeorge Kougias went from Boston restaurant life to launching Gold’s Deli in Columbia, Tennessee, inside a tiny 275 sq ft shop. In this episode, we get real about starting small, serving quality over quantity, and building a deli that often sells out by mid-afternoon. George shares honest lessons on staffing, menu focus, catering at scale, handling the rush, and why putting the product and the customer first still wins.Topics we cover:• How to know you are ready to open• Why a small, simple menu can beat big concepts• Catering operations from a micro space• Saying no to delivery apps and protecting the guest experience• Profit First cash flow and real peace of mind• Columbia’s growing food district and day-trip ideas• Boston food stories and a quick Beantown itineraryIf you enjoyed this convo, drop a comment with your favorite deli order and share this with a friend who is dreaming of opening their own spot.https://www.instagram.com/goldsdelicolumbia?igsh=MWwwYnQxZXczbG5tNw==https://www.goldsdelicolumbia.com/