Edacious - Food Talk for Gluttons-logo

Edacious - Food Talk for Gluttons

Food & Cooking Podcasts >

edacious (e·da·cious – /iˈdāSHəs/ – adjective. Of, relating to, or given to eating. From the Latin edere, to eat. Synonyms: voracious – gluttonous – ravenous – greedy – piggish.) Charlottesville, Virginia, like many other communities has hyperactive social media when it comes to food. Too often this results in folks talking ABOUT rather than talking WITH one another. Edacious attempts to bridge that gap, to create connection. This is a podcast for anyone ravenous about food. Every other Friday writer Jenée Libby will present a topic then bring in someone with food passion to talk, laugh, and commiserate. By fostering connection, we celebrate our bounty and create community. Jenée Libby is a writer of food, fiction, travel, and essay. 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?

edacious (e·da·cious – /iˈdāSHəs/ – adjective. Of, relating to, or given to eating. From the Latin edere, to eat. Synonyms: voracious – gluttonous – ravenous – greedy – piggish.) Charlottesville, Virginia, like many other communities has hyperactive social media when it comes to food. Too often this results in folks talking ABOUT rather than talking WITH one another. Edacious attempts to bridge that gap, to create connection. This is a podcast for anyone ravenous about food. Every other Friday writer Jenée Libby will present a topic then bring in someone with food passion to talk, laugh, and commiserate. By fostering connection, we celebrate our bounty and create community. Jenée Libby is a writer of food, fiction, travel, and essay. 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?
More Information

Location:

United States

Description:

edacious (e·da·cious – /iˈdāSHəs/ – adjective. Of, relating to, or given to eating. From the Latin edere, to eat. Synonyms: voracious – gluttonous – ravenous – greedy – piggish.) Charlottesville, Virginia, like many other communities has hyperactive social media when it comes to food. Too often this results in folks talking ABOUT rather than talking WITH one another. Edacious attempts to bridge that gap, to create connection. This is a podcast for anyone ravenous about food. Every other Friday writer Jenée Libby will present a topic then bring in someone with food passion to talk, laugh, and commiserate. By fostering connection, we celebrate our bounty and create community. Jenée Libby is a writer of food, fiction, travel, and essay. 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?

Twitter:

@edaciouspod

Language:

English

Contact:

4126575798


Episodes

119 - Emily Pelton, Veritas Vineyard & Winery. What is the "Farmers Shadow" and why should you care?

1/9/2019
More
What 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 feel...

Duration:01:30:15

118 - 3dacious Best of 2018!

12/31/2018
More
Happy 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....

Duration:00:37:26

117 - Blue Plate Special - Auggie Wren's Christmas Story by Paul Auster.

12/24/2018
More
Happy 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...

Duration:00:21:57

116 - Yvonne Ham, Nona's Italian Cucina. How many ways can Italian gravy heal a heart?

12/17/2018
More
So 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....

Duration:01:28:55

115 - 3dacious for December 6, 2018.

12/7/2018
More
Happy 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 Australia...

Duration:00:23:04

114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need?

12/3/2018
More
Why 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...

Duration:01:44:53

113 - 3dacious for November 22, 2018.

11/22/2018
More
Happy 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...

Duration:00:28:50

112 - Trish Clinton, Private Chef, Zeta Psi Fraternity, University of Virginia. How is cooking for a frat house like being a mom?

11/17/2018
More
Welcome 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...

Duration:01:42:30

111 - 3dacious for November 8, 2018.

11/9/2018
More
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. 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!...

Duration:00:30:42

110 - Stephanie and Jay Rostow, Virginia Vinegar Works. Why is acid the most important component of any dish?

11/1/2018
More
Welcome 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...

Duration:01:26:42

109 - 3dacious for October 16, 2018.

10/16/2018
More
Welcome 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...

Duration:00:32:11

108 - Brian Noyes, Red Truck Bakery. How did a farm truck and a bag of granola create a community?

10/15/2018
More
Welcome! 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...

Duration:01:33:10

107 - 3dacious for October 4, 2018.

10/4/2018
More
OMG 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...

Duration:00:35:50

106 - Blue Plate Special, Community Spaces. Why Are Our La Taza's So Important?

9/13/2018
More
Tribute 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...

Duration:00:32:23

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?

8/10/2018
More
Navigating 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...

Duration:01:33:32

104 - Ben and Kristen Beichler, Creambrook Farm. How can we get over our fear of all natural?

8/9/2018
More
Dairy 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...

Duration:01:40:57

103 - Gay Beery, A Pimento Catering. How did her family's circus background help in the art of Culinary Theater?

7/14/2018
More
Catering 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...

Duration:01:26:17

102 - Blue Plate Special, Anthony Bourdain.

6/28/2018
More
Bourdain'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...

Duration:00:24:02

101 - Stacy Miller, Good Phyte Foods. How do you sell vegan to the masses without the dogma?

6/5/2018
More
How 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...

Duration:01:16:27

100 - LIVE Wine Tasting, Market Street Wine. Why is Petit Manseng so vilified?

5/25/2018
More
Why 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...

Duration:01:31:27