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
075 - Clay & Linda Trainum, Autumn Olive Farms
June 23, 2017 01:38 - 1 hour - 65.8 MBPig Work. Welcome to Episode 75 and a conversation with folks who aren't just giving lip service to food raised in a pure, unprocessed manner, but walking the walk by carrying on a respected tradition of raising heritage Ossabaw and Berkshire pigs humanely in a natural, sustainable way. In a setting that wouldn't have looked unusual hundreds of years ago. Meet Clay and Linda Trainum of Autumn Olive Farms! The Autumn Olive tree and the farm's namesake is native to Virginia, very edible, and ...
074 - Tim Gearhart, Gearhart's Fine Chocolates
June 08, 2017 22:00 - 1 hour - 111 MBChocolate Work. With Peanut Butter and Community. Meet Tim Gearhart of Gearhart's Fine Chocolates, otherwise known as the Willie Wonka of Charlottesville! The theme of this episode is Ahead of the Curve and how that can help your business tremendously. In Tim's case, his Nostradamus ability to foresee trends paired with his passion have helped Gearhart's to not only become a beloved Charlottesville institution but has expanded his reach to the national level. You can now find Gearhart's on A...
073 - Bill Smith, Crooks Corner
May 26, 2017 13:08 - 50 minutes - 69.2 MBWelcome to Episode 73! In this fabulous conversation, I speak with Chef Bill Smith of Crook's Corner in Chapel Hill, North Carolina. Both Bill and the restaurant are beloved fixtures in this great town of advocates, artists, musicians, and other creative types. Sound familiar? Yes, Chapel Hill is very similar in size and energy to Charlottesville and is going through some of the same growing pains. So this talk hit close to home for me and was a great chance to catch up with someone I consid...
072 - Virginia Festival of the Book, Sheri Castle, Rhubarb, Ronni Lundy, Victuals
May 11, 2017 18:40 - 1 hour - 71.1 MBDessert Work. With Sheri Castle and Ronni Lundy at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss "Save Room for Dessert! Cookbooks With A Sweet Tooth!" at the Virginia Festival of the Book? No worries, Edacious taped it for you! It might be May, but we're still celebrating. In this exclusive panel moderated by yours truly. Sheri Castle was born in Boone, North Carolina. The Queen of Hustle, Sheri is a professional food writer,...
071 - Arley Arrington, Arley Cakes
May 01, 2017 14:11 - 1 hour - 66.7 MBCake Work. With Pies and Community. Welcome to my latest episode! Thanks for being my guest. After experiencing the magic that was the Big Love Bake Sale, and the Big Love Birthday, it seems only fitting to be speaking with another advocate. Someone whose commitment to dessert and community-based action is equally strong. Meet Arley Arrington of Arley Cakes. I first met Arley during last summer's Business of Food Conference where I did my first guerilla-style podcast, interviewing several ...
070 - Scott Nichols, Concierge
April 13, 2017 21:36 - 1 hour - 80.8 MBThe Big Love Bake Sale is a community-based effort and the first fundraiser here at Edacious to benefit today's podcast guest, Scott Nichols. Happening Saturday 4/15, 9am-noon at Charlottesville City Market! Concierge Work. Community Fundraising Work. With Cookies. Maybe the most important episode I've ever done. I truly believe every choice you make in your life sets you on a path. You might not understand the choice at the time or even the path you find yourself on, but eventually, it a...
069 - Virginia Festival of the Book, Ashley Christensen, Poole's Diner
March 31, 2017 22:48 - 1 hour - 47.1 MBCommunity Work. In a Diner. With Chef Ashley Christensen at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss Chef Ashley Christensen of Poole's Diner giving her stupendous talk at the Virginia Festival of the Book? No worries, Edacious taped it for you! Ashley grew up in North Carolina as part of a family who felt it important to cook and eat meals together no matter how busy their lives. It's a philosophy she took to her adult lif...
068 - Virginia Festival of the Book, Best Food Writing 2016
March 30, 2017 21:12 - 1 hour - 59.8 MBFood Writing Work. With the Best Food Writing 2016 Panel at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you go see Walter White at JPJ last Sunday and *NOT* go to the Best Food Writing 2016 talk? No worries, Edacious taped it for you! This year's multiple award-winning panel included moderator and editor of the series, Holly Hughes, and contributors Joe Yonan, Food & Dining Editor for The Washington Post, Jason Tesauro, author of ...
067 - Jason Tesauro, The Modern Gentleman, Best American Food Writing 2016
March 19, 2017 23:08 - 59 minutes - 41.3 MBWriting Work. With Wine and Intention. Welcome to the last in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Writer and sommelier Jason Tesauro, author of The Modern Gentleman and a contributor to this year's Best American Food Writing series for his profile of chef Bo Bech. Jason will be appearing at an event Sunday, March 26th at JMRL as pa...
066 - Ronni Lundy, Victuals
March 18, 2017 20:50 - 1 hour - 44.9 MBWriting Work. Victuals Love. Sorghum and Salt. Welcome to the third in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th-19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Ronni Lundy whose newest creation, Victuals, is a celebration of Appalachian foodways, one ingredient at a time. Victuals just won the 2017 IACP award for American Cookbook of the Year and is a finalist for the James B...
065 - Todd Kliman, The Wild Vine, Best American Food Writing 2016
March 17, 2017 21:09 - 1 hour - 57.1 MBWine Work. Taco Work. Writing Work. Welcome to the second in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Award-winning food author Todd Kliman, former critic for The Washingtonian, author of The Wild Vine, and a contributor to this year's Best American Food Writing series. Todd will be appearing at an event Sunday, March 26th at JMRL as pa...
064 - Sheri Castle, Rhubarb
March 16, 2017 21:28 - 1 hour - 57.2 MBWriting Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "S...
063 - Susan Weiner, Orange Dot Baking Company
March 03, 2017 03:03 - 1 hour - 59.4 MBGluten-Free Work. Welcome to a conversation about bread, community, and how one small business owner is trying to tie those two things together. Susan Weiner of Orange Dot Baking Company, with her gluten-free Major Muffins, wants to not only provide a delicious bread to folks suffering from celiac disease but also hopes to provide job training for folks in our community who so desperately need it. Betty Hoge of the Central Virginia Small Business Development Center recommended Susan and a...
062 - Todd Grieger, Culinard
February 16, 2017 03:19 - 1 hour - 75.6 MBTeaching Work. Defining Success. What does success mean in today's culinary world? How do you define it for yourself against industry expectations? Meet Chef Todd Grieger of Culinard, The Culinary Institute of Virginia College in Richmond, someone who knows the Charlottesville food scene quite well. Especially since he's worked in most of our restaurants over the past 20 years including Downtown Grille, Blue Light, Maya, C&O, Mas, Glass Haus, and Red Pump Kitchen. When Jeff Dion of Discover...
061 - Happy 2nd Anniversary Edacious!
February 03, 2017 18:17 - 1 hour - 60.9 MBEdacious - Food Talk for Gluttons is two years old! Talking up a blue streak! This year saw many changes including a new website, merchandising, and a new sponsorship model that will keep this podcast strong in its focus on community and on the stories of folks doing the Work of Food in our area. People edacious about what they do. Here are my favorites. The episodes where I was firing on all cylinders, where the conversations ran deep. I've included short clips of each as well as my own t...
060 - Rachel Pennington, The Pie Chest
January 20, 2017 01:11 - 1 hour - 69.7 MBPie Work. It's challenging. Never-ending. When you make the product you sell the work never stops. Thankfully, for Rachel Pennington baking is a passion. As a result, not only has The Pie Chest on the Downtown Mall become a first-stop for lovers of all things pie, it has become a safe space. A welcoming place where folks from all different backgrounds can meet, talk, commiserate, and create an environment of good feeling and fellowship. The kind that used to exist before people were so bent ...
059 - Best of 2016
January 06, 2017 18:53 - 1 hour - 44 MBHere it is folks. My Golden Fork Awards for 2016! What did I eat that was noteworthy? A lot of stuff evidently. Here are the 10 dishes so tasty I remember them even months later. Which is how I construct the list each year and every year 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? Thank you so much for your support, suggestions, and comments. I continue to be astounded and amazed at the amount of food talent i...
058 - Cass Cannon, Peg's Salt
December 23, 2016 21:00 - 1 hour - 57.5 MBSalt Work. Welcome to an episode that's a "Must Listen!" if you have an artisanal food product or you have any interest in starting a business. Meet Cass Cannon, owner of Peg's Salt, a delicious seasoning salt with a great story attached. Cass didn't set out to become a salt purveyor, but her journey has brought her here. And she's done her homework. Companies like hers are why I started Edacious in the first place. One of her most important tips is to tell your story right up front both o...
057 - David Hopper, Chutney Ferret Industries
December 23, 2016 16:49 - 1 hour - 59.8 MBChutney Work. How does a gentleman from Yorkshire who works in marketing for Dance Place in Washington, DC end up making and selling chutney? Like so many food journeys, this one is long and meandering but ultimately full of lessons, challenges, and great rewards. Meet David Hopper of Chutney Ferret Industries, my guest for Episode 57. David grew up in Britain way before English cuisine was coming into its own. Lots of beef. Lots of bland. Lots of brown sauce. Thankfully his gran was a ste...
056 - Elizabeth Stark, Brooklyn Supper
November 24, 2016 19:42 - 1 hour - 62.2 MB"Recipes for Real Life"-Work. Happy Thanksgiving everyone! In this episode we talk with Elizabeth Stark of Brooklyn Supper, a blog whose mission is creating simple, delicious meals with local, seasonal products. Even on a weeknight! You don't need a fancy copper pot or a million gadgets. These are recipes you will actually make. Recipes like Brown Butter Madeleines and Roasted Winter Squash Enchiladas. Some are her own while others are the work of fellow food writers promoting their cookbo...
055 - Pie Anxiety and Self Sabotage. Plus a Recipe.
November 22, 2016 01:30 - 22 minutes - 15.6 MBTrying something just a bit different. It's a piece of food writing. But it's also a podcast episode. What do you call that? A Blogcast? I don't know. What I do know is I had great fun creating it and I hope you have just as much fun listening. Or reading. Your choice. Happy Thanksgiving. "That pie" recipe is below. Still not sure it deserved an award, but I'm trying to get used to it. Feeling incredibly grateful this November despite the world in which we find ourselves. We actually have a ...
054 - Vivian Howard, A Chef's Life, Deep Run Roots, Chef and the Farmer
November 10, 2016 20:22 - 36 minutes - 25.3 MBReal Life Chef Work. "I'm Vivian. And I'm a chef." This is how Chef Vivian Howard starts off every episode of her Peabody award-winning PBS show, A Chef's Life. Being a chef is not glamorous. She wants you to know that. In each episode of the show she presents the real-life triumphs and tragedies behind what it takes to run a successful restaurant. That restaurant being Chef and the Farmer in Kinston, North Carolina which she owns with her husband artist Ben Knight. Owning a restaurant is ...
053 - Sounds of the Summit, 2016 Appalachian Food Summit
November 07, 2016 22:57 - 12 minutes - 8.96 MBGO TO HTTP://EDACIOUS.CO/053 TO PURCHASE THIS EPISODE! Revival Work. Welcome to Sounds of the Summit, a compilation of stories, music, oral histories, and regional food studies collected during the 2016 Appalachian Food Summit in Berea, Kentucky. Back in 2013 or thereabouts, an interesting discussion developed on Facebook. Did cornbread have sugar in it? Or not? There were enthusiastic supporters on both sides, so much so a few enterprising folks decided to create a Facebook group dedicate...
052 - Courtney Balestier, Writer
October 26, 2016 21:42 - 52 minutes - 36.5 MBWriting Work. Are West Virginia pepperoni rolls "just" bread and pepperoni? Or is it something more? Food as symbol of Appalachian identity, culture, and pride. Meet Courtney Balestier who used the word "just" as the starting point and focus of her talk at this year's Appalachian Food Summit in Berea, Kentucky where this conversation was recorded. Where most people see just a few ingredients, a simple food easy to dismiss, Courtney sees something ingenious and quite meaningful. Courtney is...
051 - Jeff Deloff, Threepenny Café
October 13, 2016 20:08 - 1 hour - 80 MBSustainable Work. How does a newly transplanted chef ingratiate himself in what can be a challenging and certainly competitive market? How do you promote a fairly new restaurant when folks are still missing the one that was there before? Meet Chef Jeff Deloff of Threepenny Café who finds himself in this position. Threepenny has been open two years. So why don't more people know about it? What are the special challenges Charlottesville restaurants encounter when they open and how do they stay...
050 - BONUS! Charlottesville Pie Fest 2016
October 03, 2016 20:00 - 44 minutes - 30.5 MBCharlottesville Pie Fest is coming! Are you ready? In this BONUS episode we talk about this beloved competition that has occurred semi-annually in the Fall since 2009 to help area charities. This year's beneficiary is the Crozet United Methodist Church Food Pantry, a feeder for the Blue Ridge Area Food Bank. Meet Brian J. Geiger and Marijean Oldham, Pie Fest founders and aficionados. Pie Fest began with the Pie Down. Back in 2008 during Twitter's infancy, someone innocently asked who made ...
049 - Erin Barbour Scala, Petit Pois and Fleurie
September 30, 2016 00:41 - 1 hour - 67.9 MBWine Work. Sometimes in my travels, I meet a person whose excitement and passion for what they do is so all-encompassing I decide I must talk with them immediately. Meet Erin Scala, sommelier at Petit Pois and Fleurie restaurants in Charlottesville, Virginia. I met Erin during an incredible and completely unplanned experience at Fleurie during the Virginia Festival of the Book. Chef Nora Pouillion, Gail Hobbs-Page, and Martha Stafford invited me to dinner, so of course I said yes. When I ...
048 - Jason Becton and Patrick Evans, MarieBette Café & Bakery
September 14, 2016 23:04 - 1 hour - 61.8 MBBread Work. In France, the boulangerie or bakery is the epicenter of any great neighborhood. Folks stop in daily for fresh bread and pastries, sharing news of the day, making small talk, and commiserating over neighborhood issues. Not just a place to pick up simple, delicious food made with yeast, salt, and water but a gathering place. A community space. Meet Jason Becton and Patrick Evans of MarieBette Café & Bakery who are accomplishing the same thing in the Rose Hill neighborhood of Charl...
047 - Juliet Wiebe-King, East Bali Cashews
August 31, 2016 12:13 - 1 hour - 62.1 MBCommunity Work. Meet Juliet Wiebe-King, head of marketing and social media for East Bali Cashews, a division of Red River Foods. An entirely new type of company with a community-centric business model. Completely sustainable with zero waste and a tiny carbon footprint. The ultimate in buy local. Gourmet cashew snacks as an economic savior? It's possible. Just ask founder Aaron Fishman. Bali? I'll admit, given my mission and region, when Juliet emailed I wasn't sure. I get a lot of emails fr...
046 - Otis Sims & Denis Callinan, UVA Hospital
August 18, 2016 17:13 - 1 hour - 56.5 MBHealing Work. It's pretty fashionable to be a chef these days. But it's not always about the $40 plate. It's also about the $5 plate and the hard-working chefs toiling to create fresh, healthy, and yes, DELICIOUS food in America's hospitals. Meet Chef Otis Sims and Executive Chef Denis Callinan of UVA Hospital Nutrition Services. Classically trained culinary professionals making sure patients, staff, visitors, and folks in our community are getting the very best, most flavorful, and healthy ...
045 - BONUS! Amanda Welch, Grubby Girl. Experience An Apiary!
August 09, 2016 19:05 - 41 minutes - 28.9 MBBee Work Bonus! Experience an apiary through your ears! Last week in Episode 44, we met Amanda Welch of Grubby Girl. Bee farmer and charmer. This week, we're donning our suits and heading out into the field to check on the hives. Because beekeeping is not a weekend hobby. Bees live precarious and fragile lives these days. It takes a lot of work to keep the immune systems of bees thriving and the hives healthy. So if you've ever wondered what an apiary sounds like, join us! Follow along on ...
044 - Amanda Welch, Grubby Girl
August 05, 2016 00:05 - 1 hour - 63.3 MBBee Work. Welcome to Episode 44 where we meet Bee Charmer and Farmer Amanda Welch of Grubby Girl. Amanda has been a fixture at the Charlottesville City Market for years, selling her all-natural soaps, bath products, and granola, all produced with honey harvested at Meeting House Farm. I've loved her Farmer Person soap for a while. So nice and gentle with a honeysuckle scent that wafts about you without the threat of the plant taking over your entire garden. I could use her Cucumber Mint righ...
043 - Matt Rohdie, Carpe Donut
July 21, 2016 21:58 - 1 hour - 63.4 MBDonut Work. Or is it doughnut? When they're this great, who cares? Meet Matt Rohdie of Carpe Donut. How does a former social worker end up in the donut business? Is Matt Rohdie a Shokunin of donuts? I believe so. When starting Carpe Donut, Matt set out to make one food, using the best ingredients, and to make it really well. He wanted to create a comfort food, not necessarily uber-healthy but one every person enjoys. A treat! It came down to fries or donuts. Aren't we thankful he chose the...
042 - Business of Food Conference LIVE!
July 08, 2016 00:58 - 1 hour - 55.9 MBBest Food Business Advice. What if you got almost 100 local food business folks together to learn and share how to be more successful and avoid common pitfalls? You'd have the Business of Food Conference held June 20th at the Omni. I was thrilled to be named a Community Partner and spent the day recording interviews, gathering valuable tips and information to strengthen our food community. The result is five terrific short interviews, each one offering a different viewpoint from a unique a...
041 - Sara Moulton, Home Cooking 101, Sara's Weeknight Meals
June 23, 2016 21:32 - 59 minutes - 41 MBThe Work of Teaching. Remember Cooking Live? As a young woman working three jobs while attending school full time Chef Sara Moulton's show was the highlight of my day. Every evening Sara guided me through simple, fresh, and healthy recipes. Unlike shows like The Great Chefs of San Francisco, these were recipes I actually wanted to try. And did. To this day I credit Sara with teaching me how to cook for myself, as do thousands of others. For almost 40 years Sara Moulton has worked in the cu...
040 - C. Simon Davidson, The Charlottesville 29 and Roberta Vivetta Cintelli, Il Falcone, Caleb Warr, Tavola
June 10, 2016 01:18 - 1 hour - 56.8 MBFood Community. Whether you're helping to feed the hungry or exchanging ideas and culture across oceans the concept of community is prevalent in Charlottesville. And important. Always has been. Not only does connection go in tandem with the concept of community, it acts as the glue holding neighborhoods together. When you make strong bonds, you create community. In this episode I'm thrilled and honored to present two examples of folks working to ensure we have strong connections so our food ...
039 - Martha Stafford, The Charlottesville Cooking School
May 26, 2016 17:24 - 1 hour - 69.1 MBThe Work of Teaching Cooking. Since 2008, Martha Stafford of The Charlottesville Cooking School has been guiding folks in her beautiful kitchen in the Meadowbrook Shopping Centre to become more confident in the foods they prepare. Why a cooking school? From a young age Martha wanted to teach. And from a very young age she was always cooking. The atmosphere of cooking classes, the energy it creates, with everybody participating and not just sitting around watching, becomes a communal experi...
038 - Betty Hoge, Small Business Development Center
May 12, 2016 21:12 - 1 hour - 59.7 MBFood Business Support. Do you have a great idea for a food business? To succeed, you're going to need more than that. Over half of new restaurants in this country fail within the first year. That's not good news in a place like Charlottesville where you might be competing with over 400 other restaurants for customers. Luckily, we have such an encouraging community here for small business. I've never presented an idea to someone and been discouraged. But as in so many things, you can't succ...
037 - Phyllis Hunter, The Spice Diva
April 28, 2016 23:58 - 2 hours - 101 MBSpice Work. Can a spice store be a community gathering place? It can. Meet Phyllis Hunter of The Spice Diva. This former opera singer turned shop owner has been bringing people together over their shared love of spices since opening her shop in The Main Street Market in 2011. The Spice Diva is not only a source for fresh and unusual spices for local chefs, bartenders, and food enthusiasts, but a way for community members from other countries to find reminders from home. Her cooking classes...
036 - Dr. Leni Sorensen, Culinary Historian
April 14, 2016 22:27 - 2 hours - 109 MBFood Views. The way people view "good food" differs depending on whether they're a privileged mother of two selecting asparagus at a farmer's market, or a lower middle class mother who needs to live on the busline and is wondering how she will feed her children until her next paycheck, or a mother in India or Africa whose dearest wish is to live near a grocery store. To have choices. Meet Dr. Leni Sorensen, culinary historian, food advocate, and home provisioning expert. She's lived quite ...
035 - Nadjeeb Chouaf, Flora Artisanal Cheese
March 31, 2016 16:00 - 1 hour - 55.4 MBNadjeeb Chouaf of Flora Artisanal Cheese knew he'd found his vocation within two weeks of working behind the cheese counter at Whole Foods. Why? He fell in love with the product, as well as the fact there was so much "exclusive information" (to coin his phrase) around it. Information not many people know and he was eager to share. Welcome to Episode 35. Yes, Nadjeeb became enamored by watching an expert cheesemonger at Whole Foods work his magic. Making folks feel comfortable in an arena t...
034 - Nora Pouillon, Restaurant Nora
March 14, 2016 16:00 - 1 hour - 67 MBIt's time for the 2016 Virginia Festival of the Book! In this special episode I'm thrilled and honored to present Chef Nora Pouillon, who will speak and sign copies of her book, My Organic Life, on Friday, March 18th at 2pm in New Dominion Bookshop. Chef Pouillon is a pioneer in the farm to table movement. For 37 years Restaurant Nora in DC has implemented sustainable practices and in 1999 became the first organically-certified restaurant in the US. Before the government even coined the term...
033 - Happy 1st Anniversary Edacious!
March 03, 2016 17:00 - 1 hour - 69.9 MBEdacious - Food Talk for Gluttons is one year old! Just learning to smile and laugh. Thinking about learning to walk, falling a lot, finding her voice, making gurgling noises that will eventually be coherent words. Eating cake. Yep, that's my podcast. Thirty-two guests, hours and hours of conversation, and 15,000 downloads. I've learned so much. And I'm so incredibly grateful. Edacious, after a year of triumphs and missteps, is going along full-steam ahead with exciting new ventures and pr...
032 - Gail Hobbs-Page, Caromont Farm
February 18, 2016 17:00 - 1 hour - 72.5 MB"Happiness lies at the edge of your comfort zone." I read this quote from Gail Hobbs-Page of Caromont Farm and knew immediately I had to talk with her. Welcome to Episode 32. Here is a chef, cooking for 25 years, contemplating her next move in the food world back in 2007. Gail's decision? To take up goat farming and make cheese. Cooking is in her DNA, but cheesemaking is not. So how did she get here? And why did a simple request for goat cuddling suddenly go viral and make national news, inc...
031 – Ian Boden, The Shack
February 04, 2016 23:52 - 1 hour - 75.8 MBThere is a shortage of line cooks in this country. Is it because new culinary graduates want to be instant Top Chefs? Are they unwilling to earn their bones on the line, hoping to skip ahead to celebrity status? Or has the explosion of food culture caused the shortage by the very nature of its popularity? Maybe it's as simple as being 22 and not wanting to spend your formative years cooking in a small town when you might make a name for yourself in New York? This week I talk with Chef Ian ...
030 – Josh Hunt, Beer Run and Kardinal Hall
January 21, 2016 20:57 - 1 hour - 51.5 MBMeet Josh Hunt of Beer Run and Kardinal Hall! I love beer. So it was only natural Beer Run was one of the first places The Hubby and I visited when we moved to Charlottesville. Which meant co-owner Josh was one of the first food folks I met. We sat at the bar where he welcomed us, recommended some beers, and the rest is history. Based on that visit alone, we knew we'd moved to the right place. Beer Run is a beloved part of the community, a place where folks young and old meet, eat, and dri...
029 – Diane Flynt, Foggy Ridge Cider
January 07, 2016 22:24 - 1 hour - 47.1 MBI'm on a cider kick! Just talked with the Potter's Craft boys and this week it's Diane Flynt of Foggy Ridge Cider. Cider is the fastest growing segment of the alcohol business, growing at a rate of over 100% a year. But it still only makes up 3% of the entire industry. How do we increase this number? As Diane says, "The ingredients in the glass are important." In other words, if you're using shabby apples, you're going to get shabby cider. Which is why Foggy Ridge uses only heritage cide...
028 – Best of 2015
December 31, 2015 20:42 - 41 minutes - 29.1 MBHere it is folks. My Golden Fork Awards for 2015! What did I eat this year that was memorable? A lot of stuff evidently. When all was said and done I counted fifteen, yes FIFTEEN dishes from Charlottesville restaurants and beyond that were so tasty, I remembered them even months later. Which is how I construct the list. No, it's not a perfect way, just my way. In the past I've made this a blog post, but since I launched a podcast in 2015, why not plop it right into the new medium? It's an ...
027 – Tim Edmond & Dan Potter, Potter’s Craft Cider
December 18, 2015 22:35 - 1 hour - 51.3 MBOne of my passions is getting people to try and enjoy hard cider. But how do we do this? What are the gateways? Tastings? Pairing with food? As a cocktail ingredient? Cider is the fastest-growing beverage in the beer market. But it's mostly watered-down mass-produced Angry Orchard. What I'm talking about is craft cider. Cider produced in small batches by folks passionate about their product. Folks like Tim Edmond and Dan Potter of Potter's Craft Cider. Dan and Tim saw a need in the marke...
026 – Christian Johnston, Cicchetti Bar at Tavola
December 04, 2015 22:39 - 1 hour - 58.6 MBWhat makes a good craft cocktail? What makes a bad one? I've been looking forward to *THIS* conversation for a while. I love cocktails, and many moons ago worked as a bartender. Lately though there are only mixologists and the bar resembles an apothecary with spices, oils, bitters, and tinctures prominently displayed. But do we really need artisanal ice? I'm talking with Christian Johnston of The Cicchetti Bar at Tavola to find out. The Cicchetti Bar was created as a waiting room of sorts ...