In the penultimate episode of Season 2, Ryan chats with chef, baker, and deep-thinker Sam Tucker. At the helm of Village Bakery and Provisions, Tucker has cultivated a people-first, tradition-honoring bakery which serves some of the best restaurants in town (including Poli's own critically acclaimed Iggy's).

The duo cover a surprising amount of ground, especially given that our guest was coming fresh off a bakery shift that started well before the sun came up that morning. They talk about what it means to break bread with a neighbor or stranger, Sam's journey to starting his own bakery, and a litany of contemplative, philosophical prompts.

Managing partner of Michelin Starred hospitality group Emmer & Rye, Alicynn Fink handles the financials, PR & marketing, and HR of the now twelve-restaurant-strong F&B juggernaut.

Fink's diligence and passion for all things culinary led her to attain a Master's Degree in Food, Culture, and Communication from the University of Gastronomic Sciences in Pollenzo, Italy. She has used her high-level understanding of her community and encyclopedic knowledge of sustainability, seasonality, and hospitality to aid in the opening of a slurry of successful restaurants across Central Texas.

Ryan and Alicynn talk about balance, juggling a not-insignificant amount of properties and staff, and how her passion for hospitality has led to Emmer & Rye becoming one of the most ubiquitously acclaimed restaurant groups in the US.

Chef and owner of Austin's la Barbecue, Ali Clem is the proud leader of one of the few Michelin-starred barbecue joints in the world. With a clear mindfulness and patience that only a true pit-master can develop, Clem has transformed la Barbecue into a staple for brisket-lovers around the globe.

Ryan chats with Ali about all things barbecue, from technique and ingredients to the esteemed restaurant's humble beginnings as a roadside trailer operating under fellow bbq legend John Mueller. Join us as we take a deep dive into the inner workings of this Texas mainstay.