Tim Barker talks about Edge Alley and the incredible stresses and successes that led him to close the restaurant — even as that decision has completely ruined Eric Barnes’ life.

Her documentaries and other productions have focused on everything from a man’s efforts to get a pardon from the State of Tennessee to a teenager who falsely confessed to murder. 

Keith joined Eric Barnes to talk about his work and the people like him who helped make the Wolf River Conservancy — both before he joined and after — what it is today. 

“Tommy’s advocacy for and articulation of what Memphis could be was at once impossibly grand and totally accessible, possible and doable.”

WYXR’s Raised By Sound Fest — a festival and fundraiser combining free shows and a ticketed show and after party — is Dec. 2 from 1 p.m. to 11 p.m. at Crosstown.

Kevin Sharp of The Dixon Gallery and Gardens joins Eric Barnes on The Sidebar to talk about art exhibits, educational programs — and the massive irrigation project in the gardens. 

As part of a series of conversations about our anniversary on Sept. 18 — including interviews with board chair Andy Cates, columnist Dan Conaway and more — Eric Barnes sat down with our editorial director, Mary Cashiola, and our digital director, Holly Whitfield.

“I’m a fan of Memphis,” Mike McCarthy says on this week’s episode of The Sidebar. “I believe that if we save Memphis, then we save the world.”

In this episode of Sound Bites, Natalie Van Gundy and Holly Whitfield join Eric Barnes to talk about which local brewery taprooms have the best atmosphere, their favorite patios and the most delicious food options.

The long-time and much-loved TV anchor talks about her new show on WREG, her career in local journalism and how she saved Eric Barnes from catastrophic embarrassment during a recent mayoral debate. Plus she dances. And sings!

The executive director of BPACC, Michael Bollinger, joined Eric Barnes to talk about the organization’s history, recent shows and upcoming performances.

Janet Boscarino founded Clean Memphis to deal with litter. Now, some 15 years since its founding, Clean Memphis is evolving.

As part of The Daily Memphian’s ongoing series of stories and interviews marking the fifth anniversary, Eric Barnes interviews the technical team behind the news organization.

Eric Barnes continues his talk with Andy Cates — board chair of Memphis Fourth Estate, Inc., the nonprofit that owns The Daily Memphian — about how The Daily Memphian came to be on this episode of The Sidebar.

As The Daily Memphian approaches its fifth anniversary on Sept. 17, Dan joins Eric Barnes on The Sidebar to talk about the launch, The Daily Memphian, his column and more.

Steve Selvidge joins Eric Barnes on The Sidebar to talk about the album he recorded with Luther Dickinson and Paul Taylor during the COVID-19 pandemic.

Brooks Lamb, who wrote “Overton Park: A History,” joins Eric Barnes to talk about his new book, “Love for the Land: Lessons from Farmers Who Persist in Place.”

Carol Coletta talks about the recent Memphis in May events in the new Tom Lee Park — how they went, how they were received, and what they’ll be like in the future.

Ben Smith talks about how he got into the restaurant business, how the industry has changed after the COVID-19 pandemic and what the food chefs really eat back in the kitchen.

The Brooks Museum of Art has begun working on an exhibition dedicated the impact and legacy of the Memphis College of Art.

Geoff Calkins digs into his move away from sports, the changes to his radio show on 92.9, his friendship with Jennifer Biggs, and the upcoming fifth anniversary of The Daily Memphian on this week’s episode of The Sidebar. 

Noel Durant, the Tennessee director of the Trust for Public Land, joins Eric Barnes on The Sidebar.

The Daily Memphian columnist and contributor to WKNO and ABC24 News joins Eric Barnes on The Sidebar to talk about the importance of local journalism.

It was exactly a year ago that we were able to hire a full-time reporter, Keely Brewer, to cover environmental issues.

Of the 19 flavors of Lay’s we tried, I could only score two of them as pretty good. And a few of them were, for lack of a better word, revolting.