Edacious
125 episodes - English - Latest episode: almost 2 years ago - ★★★★★ - 27 ratingsedacious (e·da·cious – /iˈdāSHəs/ – adjective. Of, relating to, or given to eating. From the Latin edere, to eat. Synonyms: voracious – gluttonous – ravenous – greedy – piggish.)
How do you stay passionate for your chosen profession? How do you stay hungry for your life when the obstacles seem to outweigh the triumphs? How do you stay EDACIOUS?
Once a month we will explore this topic while eating great local food. Because everything happens when you break bread together. This is a podcast for anyone ravenous about what they do or looking to be that way. Let's allow REAL conversation to develop, so we can talk, laugh, commiserate, and CONNECT. By fostering connection, we celebrate our bounty and create community. Edacious podcast, a true Connection Initiative.
Nae Libby is a writer of fiction, travel, essay, and food. She’s obsessed with vintage cookbooks and diners, adores brunch with cocktails, prefers barefoot picnics to fine dining, and believes biscuits with honey to be a cure-all. Her spirit animals are Larry Bly and Laban Johnson from the legendary show, “Cookin’ Cheap”. She is not a chef or a foodie. Just someone who loves to cook, eat, travel, and write about it all. Hopefully, she won't piss off too many people. But then that wouldn't be any fun, would it?
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Episodes
So Long, Edacious. It's Been Real. Thx For Being A Conduit. What's Next? House of NAE, LLC 8/22/22.
July 26, 2022 18:40 - 33 minutes - 47.3 MBThe very last Edacious podcast. Thx for the food, drink, laughter, memories. Thx for being a conduit Cville, RVA, DC and everywhere else me and my truck Serena went. Thx for the lessons. Be well, Remember to allow. Join me. Here's what next. It's EPIC!
124 - The Ending Which Is Also The Beginning.
July 31, 2020 23:31 - 21 minutes - 14.7 MBThis is it, y'all. The last Edacious episode. Which is also the first HAG episode. An ending which is also a beginning. Just like life. Thank you for the memories, the laughter, and the lessons. See you at hagthebook.com on August 22nd, 2020. Big Love, Big Love, Big Love. Allow, Allow, Allow.
123 - Carrie Neal Walden, Ben's Friends. In an industry dedicated to service, how do we help each other?
February 03, 2020 04:48 - 1 hour - 58.6 MBMaybe the most important podcast I've ever produced. Addiction in restaurant culture. In an environment whose very premise is dedicated to serving others, how do we take care of ourselves without the emotional blankets of alcohol, drugs, sex, work, shopping, chaos, rage, you name it? How do we help each other remove those blankets and begin to feel and work through the complicated feelings that come with running and working in the food industry? How do we help our own? Ben's Friends is fig...
122 - Blue Plate Special, Self Care vs. Consumer Care.
December 09, 2019 21:56 - 25 minutes - 17.4 MBWelcome to Episode 122! No guest this time because all y’all are running around like crazy people anyway. Putting up greenery and buying shit because you think if you don’t get Aunt Gladys a singing gingerbread man, she’ll give you the stink eye. You know what? She will anyway, save your money. DO YOURSELF this holiday. I see your gutter minds you dirty birdies, but I ain’t talking about bedroom eyes under the mistletoe. I’m talking about expectations and perceptions. What would YOU do if ...
121 - Heather Carlucci, Medium.
November 02, 2019 21:01 - 1 hour - 57.3 MBAuthenticity, intuition, and perception in a world full of rigid expectations. Meet Heather Carlucci, medical intuitive, former NYC pastry chef and restaurant owner. All-around badass Glamazon. She did all the things in food: pastry, savory, consulting, teaching, appearances on Good Morning America and Iron Chef. You name it she probably tackled it with edacious-ness. But five years ago she made a huge change...because something told her there was something more. This is one of the most au...
120 - Blue Plate Special, Intermission.
September 30, 2019 18:54 - 19 minutes - 13.5 MBThe Who, What, When, Where, and Why of Edacious, as well as the What's Next. There will be food. There will always be food. What the hell happened? Find out in this "Catch-Up" episode. So much life, I had to take a minute. Not a bad thing. Reflecton and solitude are essential in order to love yourself. To know yourself. To know what works and what doesn't. When you act from your center instead of reacting to outside forces, the ripple effects, the connections created, are much more powerfu...
119 - Emily Pelton, Veritas Vineyard & Winery. What is the "Farmers Shadow" and why should you care?
January 09, 2019 14:45 - 1 hour - 62.2 MBWhat is The Farmer’s Shadow and why is it important in making a great wine? Welcome to a reflective, thoughtful conversation with Emily Pelton of Veritas Vineyard & Winery. In wine there is truth. Emily’s truth lies in this concept. Being present with the grapes on a daily basis, tasting, tasting again. Walking the rows. Taking the time and doing the work rather than trying to rush and fix mistakes later. Wine and how it grows over time both on the vine and in the bottle. The pride you fee...
118 - 3dacious Best of 2018!
January 01, 2019 01:43 - 37 minutes - 25.9 MBHappy New Year! Welcome to a special edition of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, and events I'm excited about, but will probably miss because I'm already snuggly in my recliner with a hot tea and a lapful of cats. This week? My Best of 2018. The top three of everything. Television that filled my heart with hope and made me guffaw, food I inhaled like a ravenous bear, and the best of the best in this year's podcast conversations. St...
117 - Blue Plate Special - Auggie Wren's Christmas Story by Paul Auster.
December 24, 2018 14:14 - 21 minutes - 15.3 MBHappy Holidays everyone! In this special episode of Edacious - Food Talk for Gluttons I go off-script. But no worries, there’s still food. Everything starts over food. When I was a young woman with big dreams, travel was a requirement. Still is. So I worked three jobs, saved some money, and lived on a friend’s couch in Glasgow until the only thing my bank statement showed was enough cash for fare back to the airport. I had a lot of time to write. To think. I brought my favorite books for i...
116 - Yvonne Ham, Nona's Italian Cucina. How many ways can Italian gravy heal a heart?
December 18, 2018 00:05 - 1 hour - 61.3 MBSo you’ve got a great recipe for Italian gravy and want to start a food business? Well, it’s way more than throwing it in a jar and sticking it on a grocer’s shelf. There are many hoops to jump through and tests to pass before that dream becomes a reality. Meet Yvonne Ham of Nona’s Italian Cucina. A story full of love, comfort, the safe spaces grandmothers create, and all the different forms heart health can take. This is not your typical pasta sauce folks. This is REAL ITALIAN GRAVY. What...
115 - 3dacious for December 6, 2018.
December 07, 2018 18:28 - 23 minutes - 16.1 MBHappy Holidays everyone and welcome to another episode of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, and events I'm excited about, but will probably miss because I've already taken my Tylenol PM. This week? I rant about my hatred of cookie swaps and think aloud about smiling. Why women are told to do it, and not do it depending on the situation. Plus my recommendation for binge-watching over the holidays. A lovely, sweet sitcom from Australi...
114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need?
December 04, 2018 00:29 - 1 hour - 72.2 MBWhy is the dishwasher the "a**hole" of the restaurant? Who is the Duner Lunar? Who is Lil’ Skittles? Just a few of so many vital questions we tackle in Episode 114 with Chef Laura Fonner of Duner's in Ivy. As you can see from the important issues listed, our conversation was lively and warm. Much like a visit to Duner’s, where since 1983 owner Bob Caldwell and his staff have served up warm food and ambience to locals and tourists alike. Only open Wednesday to Sunday. With a menu that chang...
113 - 3dacious for November 22, 2018.
November 22, 2018 23:02 - 28 minutes - 20 MBHappy Thanksgiving everyone and welcome to another episode of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, and events I'm excited about, but will probably miss because I'm in my jammies. This week? The Little White Party 2018, a restaurant with a milkshake that's a part of my DNA, a turkey pot pie to DIE for and I get all mushy about friendship and gratitude. Plus my recommendations for binge-watching over the holidays. Yes, folks, Edacious is...
112 - Trish Clinton, Private Chef, Zeta Psi Fraternity, University of Virginia. How is cooking for a frat house like being a mom?
November 17, 2018 19:02 - 1 hour - 70.6 MBWelcome to Episode 112 of Edacious and a conversation about success. How that doesn’t necessarily mean having your own show or managing a bunch of line cooks. Meet Chef Trish Clinton, chef for Zeta Psi fraternity at the University of Virginia. Yes, it’s a thing. Yes, I had questions. And yes, she manages a team but instead of checking mise en place, she’s guiding her group of 45 young men into being better, self-actualized individuals, using food as a starting point. “I’ve done tweezer food...
111 - 3dacious for November 8, 2018.
November 10, 2018 00:30 - 30 minutes - 21.3 MBWelcome to another episode of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, and events I'm excited about. This week? An overnight wine gathering that was also a homecoming, a ceviche to die for, and a rant about why I'll never apologize for the number of books I own. Yes, folks, Edacious is WEEKLY. Because it’s never just about the food. SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious...
110 - Stephanie and Jay Rostow, Virginia Vinegar Works. Why is acid the most important component of any dish?
November 01, 2018 23:04 - 1 hour - 59.9 MBWelcome to a conversation about perception. Because whether you believe vinegar is a supreme condiment or an item best left to the depths of your dusty pantry shelves, whether or not you think all Norton wine should be vinegar, or whether you’re still under the perception acid is a secondary notion when it comes to flavor profiles, my talk with Jay and Stephanie Rostow of Virginia Vinegar Works is not one to be missed. And I cannot even believe I just typed out the words “flavor profiles”. ...
109 - 3dacious for October 16, 2018.
October 16, 2018 23:37 - 32 minutes - 44.4 MBWelcome to another episode of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, events I'm excited about, and as an extra special extra this week? My conversation with Lilia Fuquen of Virginia Humanities. I-Collective and UVA are partnering with Virginia Humanities to offer the 2-day symposium: Our Evolving Food System: From Slavery to Sovereignty. Which starts TOMORROW, October 17th. Two days of fun talks, roundtable discussions, cooking demonstrati...
108 - Brian Noyes, Red Truck Bakery. How did a farm truck and a bag of granola create a community?
October 15, 2018 19:46 - 1 hour - 64.2 MBWelcome! In this episode of Edacious, we meet a former magazine art director turned baker. A man who used the skills acquired in his old career to set the look, feel, and intention for his current one, creating a new community in the process. I became acquainted with Brian Noyes of Red Truck Bakery when I wrote about him a few years back for Unite Virginia magazine. Flash forward to a farm dinner at Caromont where we became fast friends. It was SUCH a treat to sit with this busy man and talk...
107 - 3dacious for October 4, 2018.
October 05, 2018 01:41 - 35 minutes - 24.8 MBOMG what?! Yes, it’s ANOTHER new segment here at Edacious that’s a reconfiguration of a newsletter I created last Spring. Instead of quippy-quip words it’s the-closest-I-can-manage-to-dulcet tones for your ears. Who am I kidding? I’m more Becky from Roseanne than Terry Gross. Nevertheless here it is, a bi-weekly compendium of the top 3 regional Foods I Forked or events I’m excited about (but probably missed because I’m old and tired), cool collaborations I can’t wait to crow about, and as an...
106 - Blue Plate Special, Community Spaces. Why Are Our La Taza's So Important?
September 14, 2018 00:22 - 32 minutes - 23.5 MBTribute Work. With Much Grief and Gratitude. Yet another tribute. On September 16th La Taza closes its doors. They’ll be having a huge party to celebrate and I encourage you to get there as soon as your little feet can carry you. Because La Taza rocks. La Taza is badass. La Taza is a motherfucking motherlode of brunch and camaraderie goodness and I’m sad as hell that it’s closing. Because La Taza has been my go-to for coffee, breakfast, and deep soulful insights on a patio that is people-wat...
105 - Edacious Round Table, Laura Fonner, Duner's, Harrison and Jennifer Keevil, Keevil & Keevil Grocery and Kitchen. How do we navigate hospitality in The Age of Outrage?
August 11, 2018 00:53 - 1 hour - 64.4 MBNavigating Hospitality. With Dedicated Food Folks. Welcome to a special episode, the second in a segment I like to call the Edacious Round Table. Instead of learning one person's journey, area Food Folks discuss a topic. The first covered #MeToo. Today we're talking hospitality. How do we traverse these waters in the stormy Age of Outrage? Are there folks just not allowed in the restaurant because of their choices? My co-hosts are Chef Laura Fonner of Duner's in Crozet and Chef Harrison Keev...
104 - Ben and Kristen Beichler, Creambrook Farm. How can we get over our fear of all natural?
August 09, 2018 22:47 - 1 hour - 69.5 MBDairy Work. With Raw Milk. How can we get over our fear of all natural? Welcome to an episode where a city girl learns the difference between black cows and brown cows and we demystify all the imagined dangers around one of the healthiest beverages you can drink, raw milk. Meet Ben and Kristen Beichler of Creambrook Farm dairy in Middlebrook, Virginia. What are the health benefits of raw milk anyway? Are they legit or a product of its rarity, more legend than fact? It's proven raw milk has...
103 - Gay Beery, A Pimento Catering. How did her family's circus background help in the art of Culinary Theater?
July 14, 2018 17:03 - 1 hour - 59.5 MBCatering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch Restaurant Wars on Top Chef? Well, a caterer builds a pop-up each time they do a job. Which can be multiple times a week in the busy season. How do...
102 - Blue Plate Special, Anthony Bourdain.
June 28, 2018 22:48 - 24 minutes - 16.7 MBBourdain's Work. Or Once Again, We Must Be Speakers for the Dead. We interrupt your regularly scheduled programming to bring you a semi-regular segment here at Edacious. A segment where I rant about a food topic so much on my mind, it warrants its own episode. Anthony Bourdain can't be summed up in a soundbite or a quote. His body of work stands for his name. Nor will I add anything better than what's already been written or said. There are hundreds of Speakers better than me, including Mi...
101 - Stacy Miller, Good Phyte Foods. How do you sell vegan to the masses without the dogma?
June 05, 2018 14:35 - 1 hour - 52.7 MBHow do you sell vegan to the masses without the dogma? The Good Phyte. With No Diet Dogma Allowed. Welcome to Episode 101 and my conversation with Stacy Miller of Good Phyte Foods. Stacy became disgusted with overpriced, oversugared processed foods, especially snacks. Most are too caloric with high glycemic indexes but use wholesome packaging to build trust. There's a lot of green so it must be organic. Which fools folks who don't have time which we know is how big corporations get us. How...
100 - LIVE Wine Tasting, Market Street Wine. Why is Petit Manseng so vilified?
May 25, 2018 20:30 - 1 hour - 63 MBWhy is Petit Manseng so vilified? Just one of the topics we discuss during this very special LIVE event recorded at Market Street Wine to celebrate its new owners, Siân Richards and Thadd McQuade, and the 100th episode of Edacious. This special partnership acts as both celebration of our two businesses reaching an important benchmark, and one of community, sharing, and learning. Four celebrated local winemakers join us to offer a special taste of two different varietals and to discuss the fu...
099 - Rachel Greenberg Willis, Cakes By Rachel. Does baking have a spiritual side?
May 13, 2018 17:10 - 1 hour - 70.4 MBCake Work. With #MeToo Challenges, Baking Triumphs, and Spirituality. Does baking have a spiritual side? We explore this topic among others in Episode 99. Although anxiety-inducing for some, baking can actually be a way to calm yourself down and conquer your demons. Welcome to my conversation with Rachel Greenberg Willis of Cakes By Rachel! Rachel opened her shop in downtown Crozet in 2015, but she's been baking professionally for years. The story of how she found the shop is so quintessen...
098 - Blue Plate Special, Self-Sabotage!
May 03, 2018 23:21 - 30 minutes - 21.2 MBSelf-Sabotage Work. Or Why Would You Knowingly, Purposefully Jeopardize Success? We interrupt your regularly scheduled programming to bring you a semi-regular segment here at Edacious. A segment where I rant about a food topic so much on my mind, it warrants its own episode. Welcome to self-sabotage folks. And yes, it does relate to food. Very well in fact. What is self-sabotage? Why does it happen? What can you do about it? How did depression and self-doubt cause my most recent bout with ...
097 - Darcey Ohlin Lacy, Watermark Design. How did a graphic designer specializing in food start her business in a historic chicken shack?
April 20, 2018 17:59 - 1 hour - 64.1 MBBuilding Relationships. With Food Labels. Welcome to Episode 97 and a conversation with a food professional who travels under the radar. But if you've enjoyed food or beverage in Charlottesville, chances are you've seen her work. Meet Darcey Ohlin Lacy of Watermark Design. Darcey and her team specialize in labels and brand assets for food and beverage companies. Her clients include Veritas, Champion Brewery, Brasserie Saison, Jake Busching Wines, and The Barbecue Exchange. Darcey started h...
096 - Edacious Round Table, Arley Arrington, Arley Cakes, Clare Terni, The Whiskey Jar. How is #MeToo affecting Charlottesville?
April 02, 2018 22:26 - 2 hours - 85.5 MBNavigating #MeToo. With Food Women. Welcome to a very special episode, the premiere of a new segment on the podcast I like to call the Edacious Round Table. Instead of learning one person's journey, area Food Folks discuss a topic. First up? Harassment and discrimination in Food Work with co-hosts Arley Arrington and Clare Terni. How has it affected Charlottesville? What can we do to change things? We dive in. Arley Arrington works at Whisk in Richmond. Previously, she lived and worked in ...
095 - Micah LeMon The Alley Light The Imbible
March 19, 2018 22:31 - 1 hour - 58.5 MBCocktail Work. With History, Great Local Ingredients, and That Elusive Yummy Factor. Welcome to Edacious! In Episode 95 we talk with bartending master Micah LeMon of The Alley Light. Having enjoyed many a fine adult beverage up their back stairs it was great to finally sit down and chat about Prohibition, the evolution of bartending, current trends, and his new book, The Imbible. We talk a lot about the difference between good cocktails and great ones. Micah truly believes in striving to a...
094 - Joy Crump, FoodE, Mercantile. How do you turn first-time visitors into regulars?
March 08, 2018 23:39 - 1 hour - 54.2 MBRevitalization Work. With conscious growth. In a bank vault. Welcome to Episode 94 and my conversation with Chef Joy Crump of FoodE and Mercantile in Fredericksburg. I was immediately taken with Joy when I met her during the Fire, Flour, Fork Women in Food panel where her thoughtfulness on the topic of running a kitchen stayed with me for hours afterward. We had this conversation inside FoodE, a converted bank building. In the vault of all places, which has excellent acoustics! Joy and her...
093 - Happy 3rd Anniversary Edacious!
March 02, 2018 18:20 - 1 hour - 64.4 MBEdacious - Food Talk for Gluttons is three years old! It shows. Go ahead, listen to some of the earlier work. You'll hear the difference. When I started this project in 2015 I had no idea. No idea how to podcast, no idea what my goal was, no idea what would happen or if it would be worthwhile. I was afraid of so many things. But I showed up anyway. And WOW! I'm so glad I did. This podcast has not only been the most rewarding project I've undertaken in my life, it has changed me. How I see th...
092 - Polina Chesnakova, Chesnok. What happens when a baker/writer loses the use of her hand?
February 02, 2018 21:58 - 1 hour - 66.3 MBBaking Work. With New Normals. And Tons of Community Support. Welcome to Episode 92 and a conversation with a great writer and a dear friend. Polina Chesnakova of Chesnok blog first struck me with the level of expertise in her food writing and her enthusiasm for Charlottesville and its community members who do the Work of Food. After meeting her several years ago (when we both wrote for Our Local Commons), I discovered this enthusiasm is infectious. Polina is the Queen of Hustle. Food writ...
091 - Angelo Vangelopoulos, Ivy Inn
January 19, 2018 00:29 - 1 hour - 68.1 MBGhost Work. With Unparalleled Hospitality. Welcome to a conversation a long time in the making. I've wanted Chef Angelo Vangelopoulos of the Ivy Inn as a podcast guest since the inception of Edacious! Why? Because the Ivy Inn is a Charlottesville institution and one of my favorite places to eat. Chef Angelo? One of my favorite people inside or out of the food scene both for his humor, kindness, generosity, and his great positive energy. Spend 10 minutes with this guy and you'll discover his ...
090 - Blue Plate Special, Food Poisoning!
January 09, 2018 17:26 - 26 minutes - 18.3 MBEating Out As A Dangerous Act. An Act of Trust. We interrupt your regularly scheduled programming to bring you a new segment here at Edacious. Created out of unfortunate circumstances. Mainly me passed out on the bathroom floor, cold tile on my face, trying to figure out how I can take a violent episode of food poisoning and make it a valuable topic for discussion. I'm an optimistic person. So even in situations as dire as this, I'm spinning my mind cogs. Trying to turn this into something...
089 - Best of 2017
December 21, 2017 22:03 - 48 minutes - 33.5 MBHere it is folks. My Golden Fork Awards for 2017! What did I eat that was noteworthy? A lot of stuff evidently. These are dishes so tasty I have to talk about them at length, even months after eating. Which is how I construct the list, the way I've done it since 2009. It’s not a perfect method, just my own. Let me know what you think. Do you agree? Disagree? What did I miss? 2017 was different. A lot happened. To me. To our community. I found myself reaching for foods that screamed "COMFOR...
088 - Eric and Leslie Benz, Hunter Gatherer Dinners
December 09, 2017 00:11 - 1 hour - 69.3 MBI apologize for the moments of bad audio...tried like heck to fix it! Any gurus out there? I'm all ears! Literally. After hours of battle, the headphones have melded themselves to my head! Quick, Healthy Dinner Work. With Slow, Conscious Growth and Balance. Welcome to Episode 88! In this conversation, I speak with Eric and Leslie Benz of Hunter Gatherer Dinners. Shelf-stable meal kits that are convenient, quick, and produced locally. Dinner kits seem a trend that's here to stay, but unlike...
087 - Virginia Wine Dinner, Caromont Farm
November 23, 2017 16:24 - 38 minutes - 26.9 MBDinner Work. With Lots and Lots of Community Effort. Welcome to a very special Thanksgiving episode! In this season of gratitude, I'm feeling very grateful for so many things, both personal and professional. What better way to celebrate that gratitude than with an event by the community for the community. Farm dinners at Caromont happen twice a year, at the beginning of the season to celebrate new growth, and at the end to celebrate harvest. Ceremonial beginnings and endings. All food is l...
086 - Fire, Flour, & Fork, Women in Food
November 14, 2017 00:24 - 1 hour - 44.1 MBKitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is ...
085 - Gabrielle Hamilton, Prune
November 10, 2017 01:18 - 1 hour - 62.2 MBDream Guest Work. With Just Showing Up. Welcome to a very special episode! Back in February 2015 when I started this podcast, I spent a great deal of time figuring out my core values. Face-to-face interviews? Check. Community focus? Check. Dream guest? That one was easy. Gabrielle Hamilton of Prune in NYC is #1 on my laminated list, both for her otherworldly food but even more so for her panache with food writing. Ever since I devoured her Mind of a Chef episodes and her memoir, Blood, Bones...
084 - Travis Croxton, Rappahannock Oyster Company
October 27, 2017 02:17 - 1 hour - 63.6 MBBay Work. With Oysters. Welcome to my conversation with Travis Croxton of Rappahannock Oyster Company, who, along with brother Ryan, has helped bring the long and storied tradition of Virginia Chesapeake Bay oysters back into the spotlight. From one small grill at Merroir in Topping, Virginia these brothers have built a restaurant empire, one that's growing all the time. From RockSalt in Charlottesville to their newest addition Rapp Session in Richmond, Rappahannock Oyster now has eight rest...
083 - Justin Ross, Parallel 38
October 13, 2017 22:07 - 1 hour - 55.7 MB"You have to learn from your mistakes. But don't dwell on your mistakes." Reimagining Work. With Labneh. And Wine. Welcome to Episode 83 of Edacious and a conversation with a restaurateur who has a chance many folks don't get. A second chance to open his restaurant in a new space. What does this mean for his staff? His customers? His bottom line? Meet Justin Ross of Parallel 38, a gentleman and scholar who had the courage to get vulnerable and real about the effects a closing, then a reop...
082 - Sara Adduci, Cheesemonger at Feast!
September 30, 2017 19:36 - 1 hour - 58.4 MB"Cheese wins. Always." ---Sara Adduci, Feast! Cheese Work. With Extra Cheese Please. Welcome to Episode 82 and my conversation with cheesemonger Sara Adduci of Feast! Sara worked front of house at various restaurants for 26 years. At a certain point she was moonlighting as a photographer. It was during a shoot for the wedding of a wine and cheese shop owner that her new career was born. She began working at Julia Battaglini's Secco Wine Bar in Richmond, spending all her earnings on cheese....
081 - Jake Busching, Jake Busching Wines
September 15, 2017 18:48 - 1 hour - 58.8 MBWine Work. In The Car. Dirt and Stuff With Jake. Welcome to Episode 81, a conversation with a former goth slash punk rock frontman, a gentleman who has spent years making wines of place. Now he’s producing his own artisanal wines using the very best selection of grapes from vineyards he helped design. The results? Extraordinary. Meet Jake Busching of Jake Busching Wines. Jake grew up in Minnesota on a farm. Singing in a band as a teenager, he made his way to Richmond, Virginia where he e...
080 - Ian Glomski, Vitae Spirits
September 01, 2017 01:18 - 1 hour - 59.9 MBSeptember is Virginia Spirits Month! Celebrate with all of your favorites. Preferably while listening to this episode. Spirit Work. With Community Changes. Welcome to Episode 80 and the very first recorded after the events of August 12th. Meet Ian Glomski of Vitae Spirits, a former UVA professor of microbiology who decided to take his knowledge and apply it to the science of distilling. With fabulous results. Edacious is about community, so we begin with how August 12th affected Charlott...
079 - Charlottesville Community Magic
August 15, 2017 17:47 - 32 minutes - 22.4 MB“In every community, there is work to be done. In every nation, there are wounds to heal. In every heart, there is the power to do it.” ---Marianne Williamson Resistance Work. With Persistence, Resolve, Resilience, and Magic. Welcome Friends, to a special episode of Edacious. Because it is not business as usual in our town of Charlottesville, Virginia this week. Now is not the time to speak of the latest greatest cocktail invention, nor to promote the latest brewery opening or wine dinner...
078 - James Lum III, Matthew Greene, JM Stock Provisions
August 03, 2017 22:33 - 1 hour - 50.3 MBMeat Work. Whole Damn Animal. In this conversation meet James Lum III and Matthew Greene of JM Stock Provisions. Our very own whole animal butchery right here in Charlottesville, Virginia. Third partner Hunter Hopcroft of the Richmond outpost couldn't join us, but no worries. We had enough butcher talk to go around! I always ask the question, "Who should I talk to next?" at the end of each Edacious conversation. When you get to four or five saying, "Talk to JM Stock!" you take the hint. Th...
077 - Ian Thomas, Marlene Steiner, Virginia Distillery Company
July 20, 2017 23:43 - 1 hour - 63.5 MBWhisky Work. Without the E. It's a twofer on Edacious! In this episode, we hear from Marlene Steiner and Ian Thomas, both of Virginia Distillery Company in Lovingston, Virginia. Today's podcast is another chance to educate everyone on the American Single Malt spirit category and on Virginia Distillery Company who are making waves, collecting awards as they do. In March VDC was named the Best American Single Malt Whisky at the World Whiskies Awards, presented by Whisky Magazine. When their ow...
076 - Tim Gorman, Sarah Gorman, Cardinal Point Winery
July 07, 2017 23:27 - 1 hour - 81.9 MBWine Work. With Oysters. Welcome to Episode 76 and a laugh-filled conversation over wine with siblings Tim Gorman and Sarah Gorman of Cardinal Point Winery. Cardinal Point was the first winery The Hubby and I visited upon moving to Charlottesville a decade ago. Their November Oyster Roast remains my favorite food-related event. One which constantly inspires my food writing, including this humorous anecdote which continues to get reactions and comments even years later. The seeds for what w...