Revitalization 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 busin...
Mar 08, 2018•1 hr 19 min•Ep. 94
Edacious - 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 the wo...
Mar 02, 2018•1 hr 33 min•Ep. 93
Baking 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 writing i...
Feb 02, 2018•1 hr 36 min•Ep. 92
Ghost 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 enth...
Jan 19, 2018•1 hr 39 min•Ep. 91
Eating 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 that ...
Jan 09, 2018•26 min•Ep. 90
Here 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 "COMFORT" mor...
Dec 21, 2017•49 min•Ep. 89
I 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 big b...
Dec 09, 2017•1 hr 41 min•Ep. 88
Dinner 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 locall...
Nov 23, 2017•39 min•Ep. 87
Kitchen 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 i...
Nov 14, 2017•1 hr 4 min•Ep. 86
Dream 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, &a...
Nov 10, 2017•1 hr 30 min•Ep. 85
Bay 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 restaur...
Oct 27, 2017•1 hr 32 min•Ep. 84
"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 reopening h...
Oct 13, 2017•1 hr 21 min•Ep. 83
"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. It w...
Sep 30, 2017•1 hr 25 min•Ep. 82
Wine 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 ended up ...
Sep 15, 2017•1 hr 25 min•Ep. 81
September 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 Charlottesville...
Sep 01, 2017•1 hr 27 min•Ep. 80
“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. Now i...
Aug 15, 2017•32 min•Ep. 79
Meat 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. These gu...
Aug 03, 2017•1 hr 13 min•Ep. 78
Whisky 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 own s...
Jul 20, 2017•1 hr 32 min
Wine 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 would ...
Jul 07, 2017•1 hr 59 min
Pig 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 high ...
Jun 23, 2017•1 hr 36 min
Chocolate 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 Amaz...
Jun 08, 2017•1 hr 20 min
Welcome 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 consider a...
May 26, 2017•50 min
Dessert 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, culin...
May 11, 2017•1 hr 43 min
Cake 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 folks ...
May 01, 2017•1 hr 37 min
The 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 all come...
Apr 13, 2017•1 hr 57 min
Community 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 life. P...
Mar 31, 2017•1 hr 8 min
Food 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 Th...
Mar 30, 2017•1 hr 27 min
Writing 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 part o...
Mar 19, 2017•1 hr
Writing 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 Beard...
Mar 18, 2017•1 hr 5 min
Wine 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 part o...
Mar 17, 2017•1 hr 23 min
