Rich vs. Wealthy: Pressure, Performance & The Mindset That Changes Everything

Live from The Trailer Park: Lebanon's Food Truck Hub with Heather, Camila & Erin

Charlie and Derry take Single Tree Nation on the road this week to The Trailer Park — Lebanon, TN's first permanent food truck park, just off Highway 109. 20+ trucks, a barn-sized event hall, fire pits, a playground, weekly bingo with 100+ teams, and a PB&J beer from Knoxville's Zool that outsells everything else on the bar. We pulled up a picnic table and sat down with three of the people making it run. Featured Guests 🍩 Camila Lopez — The Burro Churro (@theburrochurro) A year into the food truck life and one of the original Trailer Park residents (since mid-November). LA transplant turning a family churro recipe into traditional churros, churro bites, filled churros, churro sundaes, ice cream sandwiches, and the Dubai Strawberry Cup (chocolate-pistachio cream + crunch). A second trailer rolls out in April — book it for events, weddings, and pop-ups via Instagram. 🐟 Erin Powell — My Sister's Keeper Mobile Kitchen Run by Aaron's mom and her four sisters — five-strong sisterhood serving up southern comfort straight out of grandma's recipe book. They used to run a brick-and-mortar called Granny's Kitchen before the building changed hands. Opened day one at The Trailer Park (October 31). The salmon patties will make you call your grandmother to apologize. Hospitality runs in the family — most of them are caretakers by trade. 🏡 Heather McConnell — Owner, The Trailer Park (gotothepark-tn.com) Heather and her husband (a dentist) moved from Oregon, where food truck parks sit on every corner like Starbucks. She looked around Wilson County, saw nothing like it, and decided to build one. Pitching the concept to Lebanon's planning commission — "they looked at us like we had four heads" — was just the first hurdle. Bought the land in '23, broke ground in '24, opened October 31, 2025. Now bingo nights fill the room, regulars stake out their lucky tables, and the PB&J beer sells two kegs a week. Trailer Park Hours - Mon–Thu: 11 a.m. – 8 p.m. - Fri–Sat: 11 a.m. – 10 p.m. - Sun: 11 a.m. – 7 p.m. - 🎯 Bingo Wednesdays • Live music select nights • Nonprofit nights 📍 Just south of I-40 / Hwy 109, Lebanon, TN - 🌐 gotothepark-tn.com — Instagram, Facebook, TikTok Friday Feel Good "Learn from everyone, but don't let anyone think for you." — Dr. Jeremiah Johnston Brought to you by Dead Meat Society — deadmeatssociety.com. Catch Single Tree Nation Saturday & Sunday mornings on ESPN 94.9 The Fan. Like, share, subscribe, and we'll see you out there. Y'all be good.

Rich vs. Wealthy: Pressure, Performance & The Mindset That Changes Everything

On this episode of Single Tree Nation, Trent sits down with Charlie Eblen and Derry Wells for a wide-ranging conversation about the mindset behind high performance — on the field, in business, and in life. Charlie and Derry unpack what it really means to thrive under pressure ("I don't function well without high pressure — at that point I don't even think about it, I'm lights out"), the trap of focusing on the wrong things, and why you've got to be better than you were yesterday. They share the Shaq story about the moment someone told him, "Yeah, you're rich, but you ain't wealthy" — and how that single sentence reframed everything that came after. From University of Tennessee roots and youth baseball, to golf, competition, PTSD, and the quiet discipline of just going and doing the work when no one's watching — this one covers a lot of ground. 🎙 Single Tree Nation — real conversations, raw stories, single takes. 🌳 Part of the Spread The Positive Network.

From Food Truck to Michelin Star: Evan LeRoy of Leroy & Lewis

Charlie and Derry sit down with Evan LeRoy of Leroy & Lewis BBQ in South Austin — and the story is a masterclass in grinding it out. Evan walks us through the whole arc: cooking for college roommates, culinary school, baking bread and making sushi in New York, becoming pitmaster at Hill Country Barbecue, then back to Austin and Freedman's (where he helped build a cook team that reads like a who's-who of Texas 'cue today). In 2017 he and his partners — wife Lindsay and brothers Nathan and Sawyer Lewis — opened a food truck in a lot that didn't even have a coffee shop yet. No shade, no bathrooms, prepping out of a home garage. Nine years later? A brick-and-mortar that earned a Michelin star eight months after opening, the #2 spot on Texas Monthly's Top 50 (after debuting at #5 as a food truck), a Somebody Feed Phil feature, and a James Beard semifinalist nod. As Charlie puts it, Evan is "nine years into being an overnight success." We dig into the "new school barbecue" philosophy — meat sourced locally and sustainably from 11 Texas farms and ranches, picnic-style scoopable sides pulling from every cuisine (kimchi, choripapas, kale Caesar slaw), and smoked vegetables for "crazy Aunt Lucy." Plus the famous hog fat cornbread made with blue cornmeal from Barton Springs Mill, why beef cheeks are the signature dish, and Evan's stance that Leroy & Lewis serves "the best damn chili in Texas" 365 days a year. Segments include: -Dinner for Two: Evan has a really awesome answer -Mac or Beans: Stay tuned for the answers The guys swap restaurant-owner war stories — the seven-day ranch dressing mutiny, why there are no fries (only onion rings), and the customers who tell a barbecue restaurant the burger would be better if it weren't smoked. Evan's cookbook, "New School Barbecue: Recipes for Next-Level Smoking and Grilling" (co-written with Texas Monthly's Paul Aviles), is out now — pre-order on Amazon, Barnes & Noble, or grab a signed copy at the restaurant. Catch him on his book tour through Dallas, Houston, San Antonio, Austin, NYC, Chicago, Atlanta, and California. Find Leroy & Lewis at leroyandlewis.com, on Instagram @leroyandlewis, and Evan @evanleroybbq. Single Tree Nation airs every Saturday and Sunday morning on ESPN 94.9 The Fan — like, share, and subscribe on YouTube. Brought to you by Toast and Dead Meat Society.

Daniel Vaughn | Inside Texas BBQ, Texas Monthly & the Evolution of Barbecue Culture |

On this episode of Single Tree Nation, Charlie and Derry sit down with legendary BBQ journalist Daniel Vaughn, the acclaimed BBQ Editor for Texas Monthly and one of the most respected voices in the world of barbecue. Known for shaping the conversation around Texas BBQ through his iconic rankings, road trips, and storytelling, Daniel shares what it's really like traveling the state searching for the best barbecue joints, the evolution of pitmaster culture, and how Texas BBQ has exploded into a national phenomenon. 🔥 In this episode, you'll hear about: * Daniel Vaughn's journey into becoming the BBQ Editor at Texas Monthly * Behind-the-scenes stories from Texas BBQ road trips and rankings * What separates great barbecue from the rest * The rise of modern pitmaster culture and BBQ entrepreneurship * The evolution of Texas barbecue and regional styles * The passion, discipline, and craft behind elite BBQ * A fun Mac or Beans segment * And Derry's signature Friday Feel Good to close it out Whether you're a hardcore BBQ fan, food entrepreneur, pitmaster, or someone who appreciates craftsmanship and culture, this episode is packed with insight, stories, and smoke-filled wisdom. 🔥 Fire up the smoker and tune in for one of the most authentic conversations in barbecue.

Chef Robert Irvine | Leadership, Restaurant Impossible & Building a Life of Purpose

On this episode of Single Tree Nation, Charlie and Derry sit down with world-renowned chef, entrepreneur, and philanthropist Robert Irvine for an unforgettable conversation about leadership, resilience, and building a life that truly matters. Best known as the host of Restaurant: Impossible, where he helped transform hundreds of struggling restaurants across the country, Robert brings decades of experience in hospitality, business, and personal development to the table. But this episode goes far beyond food. Robert shares the mindset that has driven his success—from his early days cooking in the Royal Navy to building a global brand across restaurants, fitness, media, and philanthropy. Through it all, his mission has remained the same: serve others, lead with discipline, and prove that nothing is impossible. 🔥 In this episode, you'll hear about: * The real lessons behind Restaurant: Impossible and saving businesses * Leadership, discipline, and building high-performing teams * The mindset required to succeed in hospitality and life * Robert's entrepreneurial journey across food, fitness, and media * His passion for giving back through the Robert Irvine Foundation supporting veterans and first responders * A fun Mac or Beans segment * And Derry's signature Friday Feel Good to wrap it all up This is more than a conversation with a celebrity chef—it's a masterclass in resilience, leadership, and living with purpose. 🎧 Tune in and hear why nothing is impossible.