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
025 – Just Showing Up
November 28, 2015 17:00 - 9 minutes - 13 MBYes folks, it's a BONUS episode for November. I entered a podcasting contest. As my Momma used to say I got a wild hair and entered Libsyn's "Thanks, Podcasting" competition where you're given up to 10 minutes to talk about how podcasting has impacted your life. The winner gets bragging rights and a free year of hosting, something I could really use. Both the hosting but especially the bragging rights...nice confidence boost for an anxiety-ridden hot mess like me. Enjoy. Fingers and toes cro...
024 – John Hernandez, Hoos for Heifers
November 20, 2015 22:36 - 1 hour - 59.7 MBWelcome to Giving Back November! All month long I'm profiling food nonprofits in our area. Meet John Hernandez, president of UVA's Hoos for Heifers, whose mission is twofold: get students out to the farm to see how our food is grown, and collect funds so folks in need can enjoy local grass-fed beef. John, a history major, comes from a 4th-generation family of cattle farmers in Bristol, Virginia which makes him uniquely qualified for this endeavor. As he states, "I'm a Carhartt kid in a Nor...
023 – Laura Brown, Local Food Hub
November 06, 2015 22:34 - 1 hour - 44.2 MBMeet Laura Brown, Communications & Marketing Associate for Local Food Hub (LFH). Kate Collier of Feast! started LFH, a non-profit organization, because she saw a need. A more streamlined method for local farmers to get their goods delivered to area consumers. A better way so these folks can focus on growing and making rather than logistics. LFH partners with small area farmers to distribute their product to area grocery stores, restaurants, and food banks. But that's not all they do. LFH w...
022 – Kendra Bailey Morris, Virginia Distillery Company
October 23, 2015 21:56 - 1 hour - 63.3 MBAll month long I've brought you stories and interviews with some of the founders of the Appalachian Food Summit. I wanted to end October's exploration with the woman whose question started it all. Not long ago Kendra Bailey Morris, food writer and PR Manager for the Virginia Distillery Company, asked a question about Appalachian cuisine on Facebook. What followed was a discussion with commentary exceeding 200 posts. Someone suggested a group, and after a while, another person suggested a g...
021 – Travis Milton, Shovel & Pick
October 16, 2015 17:52 - 1 hour - 43.5 MBChef Travis Milton is a passionate spokesman for Appalachia and its cuisine. Growing up in Wise County he spent many hated hours picking beans before realizing early on in his cooking career he wanted to bring that food’s sensibility to the world. Mostly vegetables. Meats as a flavoring agent and garnish. Comforting tastes and textures. Honest food. Everything grown from heritage seeds which translates into all the food on your plate tasting just a bit better than it would otherwise. It’s ...
020 – Amy Cameron Evans, Artist
October 09, 2015 19:56 - 51 minutes - 35.7 MBIn last week's podcast we talked about how one ingredient, salt, can reveal the history of an entire region. But what if you took it further? Meet artist Amy Cameron Evans, a painter who creates narratives based on found objects and food. They're modern still lifes. But they're much more. As Artist-in-Residence for the 2015 Appalachian Food Summit, Amy used recipes and profiles from the Saltville Community Cookbook to create portraits of the wonderful women who contributed their best recipes...
019 – Ronni Lundy, Sorghum’s Savor
October 02, 2015 20:26 - 1 hour - 45 MBPart of the Appalachian Food Summit Series. Part 1 of 4. Can you really get a sense of a region's history through one ingredient? Food writer and Appalachia advocate Ronni Lundy knows you can. Her book, Sorghum's Savor does just that. While it contains recipes, a good portion of the book talks about sorghum's history, what it is and isn't, and the fascinating stories behind the folks who bring it to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stori...
018 – Dawn Story, Farmstead Ferments
September 24, 2015 21:03 - 1 hour - 58.5 MBDid you know one third of all the foods we eat are fermented? Even chocolate. The art of preserving foods using water and salt is thousands of years old. And luckily is having a resurgence. Dawn Story of Farmstead Ferments is here to teach us the health benefits of super foods like kraut, kimchi, and water kefir. Digesting food requires a ton of energy by the body. It's hard work. But eating fermented foods not only aids the digestive process, but can provide good bacteria and enzymes the ...
017 – Justin Ross, Parallel 38
September 11, 2015 22:44 - 1 hour - 64.5 MBWhether you call them small plates, tapas, or mezze, these treats for sharing have been a part of the American restaurant scene for at least 20 years. So why are some folks still reluctant to embrace this European concept? That's our topic for Episode 17. Meet Chef Justin Ross of Parallel 38, one of the most unique restaurants in Charlottesville. Its concept revolves around cuisines from countries lying along the 38th parallel. Countries like Greece, Turkey, Spain, Lebanon, the Napa Valley...
016 – Dean Maupin, C&O Restaurant
August 28, 2015 19:35 - 1 hour - 53.4 MBC&O Restaurant has been a landmark for almost 40 years. Such a landmark if you mention Charlottesville to anyone from someplace else, they will probably talk about it in the same breath as Monticello or the UVA Lawn. So what happens when a longtime owner passes the keys to a new steward? I talked to Chef Dean Maupin to find out. I've been in love with C&O's bar since first venturing down the stairs late one night many years ago. The vibe, the wood, you feel like you're someplace else. Some...
015 – Melissa Close-Hart, Junction Restaurant
August 14, 2015 04:00 - 1 hour - 55.2 MBWhat's it like to be a female chef in an industry that doesn't always recognize women with awards and accolades? What are some of the assumptions made about women chefs with regard to how they run a kitchen, prepare their food, present themselves? Melissa Close-Hart is a celebrated chef with decades of experience under her belt. The only woman on Charlottesville's "Mount Rushmore" of chefs, Melissa has been nominated four times as a James Beard semi-finalist during her tenure as Executive...
014 – Kath Younger, Kath Eats Real Food
July 31, 2015 20:49 - 1 hour - 55.5 MBReal food isn't processed food. It isn't created in a lab with flavor chemicals. It doesn't contain preservatives. It's tasty, healthful, and doesn't require a culinary degree to prepare. And yes, it can contain fat and sugar. Kath Younger, a registered dietician, is one of the earliest and most well-known healthy lifestyle bloggers. Since 2007 she has chronicled her daily meals at KathEats.com and for many years, blogged each meal three times a day. The discipline required for such a feat...
013 – Elizabeth & Crissanne Raymond, No Bull Burger
July 17, 2015 21:53 - 1 hour - 60.5 MBTo quote NoBull Burger spokesperson Elizabeth Raymond, "Most veggie burgers taste like the cardboard box they came in." Not NoBull. These are not punched-out soybean patties people. You can see the lentils, beans, barley, and vegetables depending on the kind you choose - NoBull has four including a gluten-free option. Throw them on the grill. It's an organic meal in under 15 minutes. Only 3 points on Weight Watchers but tastes like 20. Coming soon, a NoBull crumble for tacos or spaghetti sau...
012 – Laurie Blakey, Pearl’s Bake Shoppe
July 03, 2015 20:32 - 1 hour - 56.1 MBRemember how our grandmothers created different flavors of cake simply by mixing up whatever was in the pantry? Apple, cinnamon, and nutmeg would become an Apple Dapple Cake. Add black walnuts and it's Nutty Apple Dapple. After talking with Laurie Blakey of Pearl's Bake Shoppe in Charlottesville (and Richmond), I'm convinced this needs to become a thing. The next dessert trend. Welcome to Episode 12! Laurie's love of cake comes from her grandmother, Pearl, who had a farm in Greene County. ...
011 – Danielle & Ken Notari, Nude Fude
June 19, 2015 21:59 - 1 hour - 53 MBWhat if you could eat farm to table on the go? On the level of Chipotle or Panera? Except it's local, not a chain, and all the ingredients come from within 100 miles of Charlottesville? Meet Danielle and Ken Notari owners of Nude Fude on Hydraulic Road. Along with CIA-trained chef Jarrod Brown, who worked with Chef Dan Barber of Blue Hill at Stone Barns and Lemaire in Richmond, this family restaurant hopes to change the dynamic of F2T - bringing it down from fine dining into something more r...
010 – Gerry Newman, Albemarle Baking Company
June 05, 2015 20:15 - 1 hour - 67.7 MBWelcome to Episode 10. I'm talking with Gerry Newman of Albemarle Baking Company, and I'm not sure who got more out of this conversation, him or me! I'm an amateur bread baker from way back, no-knead method, but of late my anxiety over fallen dough has kept me from this worthwhile past time. Gerry gave me tips on overcoming this, in addition to regaling me with stories of his apprenticeship, his passion for baking, and his love of Limpa. What is Limpa? You'll have to listen to find out. Gerr...
009 – Hunter Smith, Champion Brewery
May 22, 2015 23:06 - 1 hour - 72.7 MBIn Episode 9 of Edacious, we meet Hunter Smith of Champion Brewery. Hunter is a brewmaster extraordinaire dedicated to experimenting and creating new flavors of beer and providing a comfortable space with which to enjoy them. He collaborates often with local chefs and his favorite musicians to bring you the most inventive, tasty brews around. I found his passion infectious. Champion Brewery is a meeting place with huge amounts of space inside and out to hang out, talk, and of course, sip you...
008 – P.K. Ross, Splendora’s Gelato
May 07, 2015 23:10 - 1 hour - 78.1 MBIn this episode, meet a woman with a degree in Biology (with a concentration in Molecular Genomics!) who bought a gelato store. Splendora's Gelato ain't ice cream. Nor is it frozen yogurt. No dump and mix here. No ice cream dasher which adds air. Gelato is a fantabulously rich, thick, decadent frozen concoction from Italy which makes all the rest look like amateurs. An awesome conversation touching on subjects like the concept of FOMO as it relates to gelato. What's FOMO? Look it up. I had...
007 – C. Simon Davidson, The Charlottesville 29
April 23, 2015 21:12 - 1 hour - 81.7 MBFood Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food w...
006 – Harrison & Jennifer Keevil, Brookville Restaurant
April 09, 2015 22:55 - 1 hour - 68.5 MBAre restaurants under more pressure than ever to deliver not only quality food, great service, wonderful ambiance, beautiful plates, but to also cater to every known (and some suspicious-sounding) allergy known to man? Was it always like this? Is this a new phenomenon? Used to be chefs were in the driver's seat, but increasingly the guest steps in the door with immediate demands. How do restaurants handle it without losing sight of their original vision? Join us for Episode 6 where I talk to...
005 – Michele Jones, PastureQ, Pasture RVA
March 27, 2015 03:32 - 1 hour - 74.2 MBWelcome back! In this episode we meet Michele Jones, Co-Owner and Front of House Manager for PastureQ in Charlottesville and Pasture in Richmond, Virginia. Ran a bit long, but we had tons to say. Talked about the importance of customer service and why your chef and front of house wants you to have a good time. It's easy to have a bad time people! Your restaurant staff want you to have the opposite and Michele is here to tell you why. What makes a good host? What makes a good guest? What's th...
004 – Jenny Peterson, Paradox Pastry
March 12, 2015 21:52 - 1 hour - 58.3 MBWelcome to Episode 4! Jenny Peterson is the lovely and vivacious owner of Paradox Pastry, just across the railroad tracks over from The Downtown Mall in Charlottesville, VA. Here's you'll find amazing hand pies, cookies, tarts, croissants, pies, almond pavé (a personal favorite), and six-layer cakes the size of your head! Jenny got her start at Le Cordon Bleu in Paris then as a personal trainer here in Charlottesville, where she tempted her clients with cake after their workout, hence the pa...
003 – Craig Hartman, BBQ Exchange
February 23, 2015 17:00 - 1 hour - 70.6 MBThis is Episode 3! Today we'll be talking with Chef Craig Hartman, pit master and cook extraordinaire of The Barbecue Exchange located in Gordonsville, Virginia. Even though he started years ago in fine dining, including establishing the kitchen at The Clifton Inn, and bringing accolades to Fossett's at Keswick Hall, he's landed at the smoker and we're so glad he did. Chef Hartman brings artisanal technique to simple food and explains in the long run, it's anything but simple. In this episo...
002 – Our Local Commons
February 18, 2015 17:00 - 1 hour - 57.2 MBWelcome to Episode 2! You will meet Andrea Hubbell and Sarah Cramer Shields of Our Local Commons, a collection of stories, profiles, and recipes using the Community Sponsorship Model. Volumes 1 and 2 were a great success, and these talented ladies are currently working on Volume 3! We talk about their passion project which was recently accepted again into the Virginia Festival of the Book, what they think constitutes a "food expert", what their secret junk food vice is, and how to cook a ter...
001 – What is Edacious?
January 29, 2015 17:00 - 21 minutes - 19.6 MBe·da·cious - /iˈdāSHəs/ - adjective. Of, relating to, or given to eating. From the Latin edere, to eat. Synonyms: voracious - gluttonous - ravenous - greedy - piggish. Welcome to Edacious - Food Talk for Gluttons! In my very first episode I explain the journey that brought me to podcasting, what I hope to accomplish, and other assorted goals, passions, and dreams as they come to mind. I explain why I selected this particular word, what the outline of each episode will be, how you can conta...