Our first Meetup on Ales and AI Meetup on March 11 at Atlas Local in Greenville South Carolina
Some of the greatest ideas in history weren’t born in boardrooms. They weren’t meticulously planned in corporate innovation labs. Instead, they emerged from conversations, from the act of showing up, listening, engaging, and becoming part of a community. That’s the philosophy I shared in my TED Talk—the idea that real impact comes not from standing on the outside looking in, but by embedding yourself within the spaces where people are already thinking, working, and growing.
That’s exactly why Ales & AI was created.
Why Ales & AI?
When we first conceived of this gathering, the easy route would have been to call it AI & Ales—placing the technology first, making it the star of the show. But that wouldn’t have reflected our mission. Technology without humanity is nothing.
By putting “Ales” first, we’re signaling that this isn’t just another AI event. It’s not a seminar or a panel. It’s a gathering of minds. A place where people—whether they are seasoned AI developers, business leaders curious about integrating AI, or complete beginners wondering, “What does this mean for me?”—can sit down together and talk. The human element comes first, because AI should be built, discussed, and integrated in ways that serve people, not the other way around.
What Happens at Ales & AI?
Our first gathering at Atlas Local was proof of concept. It wasn’t just an event; it was the start of a movement. We saw a range of perspectives come together, from AI coders and data scientists to entrepreneurs and creatives, all bringing their own questions, insights, and challenges to the table.
Some key themes that emerged included:
AI’s Rapid Evolution – How tools like GROK AI and LLMs are changing industries at breakneck speed.
The Shift in Digital Marketing – Why traditional SEO is fading, and AI-driven browsing and video content are becoming dominant.
Collaboration & Learning – The need for a common space to share AI insights, resources, and challenges beyond our in-person meetups.
That’s why we launched the Ales & AI Slack Channel, a hub where this learning can continue beyond the pint glass and into everyday application. If you haven’t joined yet, you can find it here Beer and Napkins Slack Group
The Bigger Picture
The true value of Ales & AI isn’t just about learning AI—it’s about embedding AI into our lives and work in ways that are meaningful, responsible, and innovative. It’s about creating a space where AI isn’t intimidating, but accessible—where conversations spark ideas, where curiosity is welcomed, and where knowledge is freely shared.
This is just the beginning. Ales & AI is about community first, technology second. And by embedding ourselves in this evolving landscape together, we’ll create something that is not only useful but transformative.
Our next session is coming up on April 22 at 6:30 PM at Atlas Local—if you’re interested in being part of this conversation, we invite you to join us. Bring your questions, your ideas, and your curiosity. And if you know someone who should be in the room, invite them too.
Because the best ideas start when people come together. And in Ales & AI, that’s exactly what we’re here to do.
See you there.
— Phil Founder, Beer and Napkins | Communities of Design
As I sit down to reflect on the recent passing of Addy Sulley, I can’t help but feel a deep sense of gratitude for the way he shaped our little corner of the world here in Greenville, SC. Addy wasn’t just a restauranteur; he was a builder of community. Through Addy’s Dutch Café and Hans & Franz Biergarten, he gave us more than just places to grab a bite—they were third places, those rare and vital spots where people could come together, unwind, and connect. For me, these spaces hold a special significance: it’s where I met my wife on our first date and where the idea for Beer and Napkins first took root. Addy’s legacy reminds me of what sociologist Ray Oldenburg once wrote in The Great Good Place: “Third places are the heart of a community’s social vitality and the grassroots of a democracy.”
I’ll never forget the warmth of Addy’s Dutch Café that night I met my wife. The soft glow of the lights, the hum of friendly chatter, and the cozy, unpretentious vibe made it feel like the perfect place for a beginning. It was the kind of spot where you could linger, where nobody rushed you out the door, and where you felt like you belonged. Years later, that same space became the launchpad for Beer and Napkins—an initiative born from the belief that great ideas often spark in casual, communal settings over a pint or a plate. Addy’s restaurants weren’t just buildings; they were the backdrop for life’s big moments, and I know I’m not the only one who feels that way.
So, what’s a third place, anyway? Oldenburg describes them as the essential hangouts beyond home (our first place) and work (our second place)—spots where we can relax, swap stories, and build relationships without pretense. Addy’s places nailed that concept. Whether you were sipping a beer at Hans & Franz or enjoying a quiet meal at the Dutch Café, you were part of something bigger. It didn’t matter if you were a regular or just passing through; Addy had a way of making everyone feel welcome. His restaurants weren’t about fancy decor or trendy menus—they were about the people who filled them, the laughter that echoed, and the sense of togetherness that lingered long after you left.
That spirit of connection is what inspired Beer and Napkins. Addy’s venues showed me that some of the best ideas don’t come from stiff boardrooms or rigid schedules—they come from the kind of easy, human interactions that happen in third places. Beer and Napkins took that lesson and ran with it, turning pubs and cafes into hubs for creativity and collaboration. In a way, Addy’s influence is woven into every meeting we’ve held, every napkin scribbled with a new idea. His spaces proved that when you bring people together in the right environment, good things happen—whether it’s a love story or a brainstorm session.
Now, as we say goodbye to Addy, it’s hard not to feel the weight of his absence. Greenville won’t be the same without him. But his legacy? That’s not going anywhere. Through the third places he created, Addy gave us more than just memories—he gave us a blueprint for community. He showed us how a simple café or biergarten could become a cornerstone, a place where friendships blossomed, ideas flourished, and people found a sense of home away from home. His passing leaves a hole, no doubt, but it also leaves behind a gift: the reminder that connection matters, and that the spaces we share can change lives.
Rest in peace, Addy. Your restaurants were more than just places—they were where we found each other, where we grew, and where we became better. Your spirit lives on in every conversation started and every bond forged within those walls. We’re all richer for it, and we’ll carry your legacy forward with every gathering we hold. Thank you for everything.
We’re thrilled to welcome the incredible Joe Loman, a true renaissance man, to our Brewside Chat. Joe’s unique vision and hands-on experience with Makers Spaces and fostering innovation ecosystems are not to be missed. He’ll share his insights on Napkins to Prototype, an approach that takes raw ideas from brainstorming sessions to tangible startups in the ecosystem.
As a key figure in the Greenville entrepreneurial scene, Joe has been pivotal in shaping our idea community. His work with TEDxGVL and his founding of SynergyMill, a creative haven for innovators, tinkerers, and budding entrepreneurs, have made him a local champion of collaborative spaces. Now, in partnership with Beer and Napkins, Joe is pushing boundaries, taking ideas from the “third places” (pubs, cafes, community spaces) and transforming them into prototypes. Through this Napkins to Prototype initiative, he’s lighting the path from casual conversation to startup creation.
Get ready to dive into Joe’s journey of building connections and empowering creativity across the Upstate! Whether you’re an entrepreneur, creative, or simply curious, this is a chance to connect, learn, and be inspired.
About the Idea Forger Community We are part of the Beer and Napkins Communities of Growth, where we unite people from all walks of life to generate, nurture, and share groundbreaking ideas. Our Meetups provide a collaborative space for brainstorming and grassroots innovation, from early-stage concepts to cutting-edge technologies. Plus, we offer access to a supportive network of creatives, thinkers, and entrepreneurs.
Don’t miss this opportunity to spark your next big idea! Join us at Fireforge Crafted Beer for an inspiring night of conversation, connection, and creativity. We can’t wait to see you there!
Welcome to the Idea Forger Community! We are a part of the Beer and Napkins Communities of Growth. We aim to bring together individuals from diverse backgrounds to generate innovative and exceptional ideas that benefit everyone. Whether it’s a startup concept or an application of new technologies, our Meetups encourage informal brainstorming sessions and support grassroots innovation. Additionally, we provide access to a network of talented individuals and the startup ecosystem.
We invite you to join our Monthly Meetup at Fireforge Crafted Beer. This event is a fantastic opportunity to connect with like-minded creatives and engage in supportive conversations to help you thrive and grow as an innovator.
DESPINA joined us from her sister Antonia’s Chicago kitchen on February 21. She advocated shucking the rules so that we can all RE- learn to play with our food. She believes that, beyond feeding our hunger, a kitchen is also a place where different challenges give us opportunities to express our creativity. “The kitchen is where I support my friends,” she said. “It’s where I show my stepchildren that I love them and where I honor my family’s cultural traditions. Yes, my creative space is my kitchen!”
This took place a few years ago. My husband, Dewey, and I are preparing dinner for our granddaughters. The oldest, Corley, is about 7 or 8. We have soup ready to go, and we’re getting everything ready for grilled cheese sandwiches. Counting out the bread slices, we had just enough plus one slice, but upon close inspection, we realized that three of our slices had big holes in them. GASP! Just a gas bubble that had built up during the proofing and baking of the bread, but how to make grilled cheese sandwiches with a big hole in the bread? The cheese would melt and ooze out!
Dewey and I were ready for one of us to run to the store for more bread. After a full day at work, dinner should be easy. We were programmed for fun and relaxation, not problem-solving.
Enter Corley. She was still young enough to be truly open-minded. She is still young enough to apply skills learned in one area of her young life to another. “Why don’t you just tear up the extra slice to fill in the holes,” she said, “just like we do with Play-Doh.”
How Playing with Food Inspires Creativity
At a very early age, we are encouraged to play with our food in our high chairs! Studies indicate that playing with food encourages sensory development. As we begin to use a fork and spoon, the expectations change. We must now learn new rules. Don’t put your fingers in the food. Eat with your spoon. Wipe your mouth. Don’t play with your food.
Rules. Restrictions. Lots of don’ts. This stuff kills creativity!
The workplace can kill creativity too. Yes, even in a restaurant kitchen. Especially in a restaurant kitchen! In a professional kitchen, we have to produce the menu items consistently. There’s no room for “how about this” or “what if we tried it this way.” The customer wants the same dish, prepared the same way, garnished the same way, and with the same flavor! It’s a very stressful setting, and unless you’re working for a high-end restaurant with lots of kitchen staff, keeping things the same is critical. The only person who is allowed any creative growth is the chef.
That was me 29 years ago. I made it for one year and a few days. I’m happy not to have that kind of stress anymore! It beat the creativity out of me. It can happen in any work setting.
Once I had recovered, I realized I was happier sharing recipes than banking and cooking them. I started a food blog–a creative outlet I have maintained since 2006. I started out slowly, and increased to bi-monthly and monthly posts. Later I managed to post every other week. Now I try (I do have other demands) TRY to post weekly with time off for holidays. Currently, there are over 61,000 views of my blog.
Today, I play with food all the time!
HOW CAN I PLAY WITH MY FOOD?
Remove the phrases I don’t know and I can’t.
Forget the fear. Let it go. It’s like doing a crossword with a pen! Move forward boldly. What can go wrong? Really?
Plan ahead. Measure everything and group the ingredients that will be combined. Typically things like dry ingredients are mixed, sugar and butter are combined first for a cake, oil and onions/peppers/garlic (aromatics), and so on.
You don’t need a recipe. SO true, but people are afraid of this more than anything else. You know that you can make a salad without a recipe, right? Of course. Well, it’s the same concept as cookery. You must know a few basic things: Heat the pan first before adding oil, dry meat, fish, or shrimp with a paper towel before adding to a hot pan. (Cold pan or moist protein will cause sticking like the devil!) Add herbs at the end for a fresh flavor pop; dry herbs and spices at the beginning. You almost always begin with onions. Don’t add the garlic until the onions are almost done. (Garlic can burn and turn bitter, so don’t give it too much time in a hot pan before adding liquids.) After browning the meat, you can deglaze the pan by adding any of the following: wine, stock, broth, tomatoes with juice, and onions.
A recipe can be good (it’s a formula for success), BUT you don’t always need one. If you’re baking a cake, you need a recipe. It’s crucial. Surprisingly, if you have the essential knowledge (ratio of baking powder to flour, number of eggs and sugar in a typical recipe), then you can create your OWN recipe from that. You decide on flavors. You decide if it will be a layered cake or if you’ll cut it into squares, pour chocolate over each square and serve it on individual plates with whipped cream and toasted almonds. Adding salt and pepper to the pot is the same as adding them to your plate. You add what seems appropriate, taste, and adjust. It’s as easy as that.
Your imagination and experience in tasting food combinations all of your life have prepared you for creativity in the kitchen.
HAVE YOU NOTICED?
Many creative people have their finger in several projects:
TONY BENNET: Singer & artist. He built a new following by collaborating with younger singers like Lady Gaga.
JACQUES PEPIN: Chef, cookbook author, artist. Jacques sees beyond the kitchen to the front of his restaurants. Every menu is hand-drawn by Jacques, as are many illustrations in his books.
I believe that we learn in one creative endeavor we can apply to another. Creative problem-solving in the kitchen prepares us for the office, for backpacking on a remote trail, for planning a big event–for just about anything.
REMEMBER:
Forget the Fear
Plan Ahead
You don’t need a Recipe
A Recipe Can be Good (it’s a formula for success), BUT you can create your OWN.
FOLLOW UP READING
Babette’s Feast by Isak Dinesen (one of the stories in her book Seven Gothic Tales)
Also, a movie. In Danish with subtitles. Available on Amazon Prime Video.
The Creative Act: A Way of Being by Rick Rubin I recommend the audio version, which is like being led in meditation. A very Zen-like experience. I’m listening to it currently, just letting wash over me for now.
