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"I'd rather spend $5 on a small piece of cheese made by people that you know about and you know how they raised their animals and you know how they make their cheese and you know how much they care about it as opposed to a $5 huge piece of cheese from a supermarket that's made in a commercial factory with milk that's pooled from who knows where?" ---Sara Adduci, Feast!

082 - Sara Adduci, Cheesemonger at Feast!

"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 …

“Legacy is weird. That’s a hard thing because I’ve been building legacy for other people for 20 years. It’s hard for me to swallow that pill and say okay it’s time to put yourself on a pedestal because that’s not something I’m comfortable with at all. And so how do I do that without losing the sense of who I really am? I really want to make wine. I love it. I absolutely love it.” ---Jake Busching

081 - Jake Busching, Jake Busching Wines

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 …

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 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 Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. http://bit.ly/2MLu2Vk

#MeToo.

How much grass does a cow have to eat every day to produce milk? How is a dairy farmer like a brewmaster? What’s the deal with raw milk anyway? Is it safe? Learn more in my conversation with Ben Beichler, who with his wife Kristen, runs Creambrook Farm dairy in Middlebrook, Virginia. Welcome to Episode 104 of Edacious, where it’s never just about the food. http://bit.ly/2MdJE76

How do you sell vegan to the masses w/out the dogma? How do you create a 3-tiered bottom line of local, healthy, tasty? Can you actually chow down on vegan and paleo-inspired snacks and not feel like your taste buds are being punished? Absolutely! Meet Stacy Miller of Good Phyte Foods! Be a part of the Phyte Club! 101 - Stacy Miller, Good Phyte Foods. How do you sell vegan to the masses without the dogma? http://bit.ly/2xL2FHX

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

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 …

"This was in my business plan...we want to maintain authenticity as best as possible...my ideal way of growth is essentially word of mouth. That has to be promoted in a lot of different ways...I'll never be buying an NFL football spot even if I could afford it because...I want it to feel like a garage band situation where people recognize us as their own private, personal thing. That means we have to keep in touch with our customers." ---Ian Glomski

080 - Ian Glomski, Vitae Spirits

September is Virginia Craft 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 …

What is the future of winemaking in Virginia? Join us for a special tasting to celebrate the 100th episode of Edacious. King Family, Sunset Hills, Early Mountain, and Blenheim Vineyards all bring their "A" game. Recorded LIVE at Market Street Wine. Salut! 100 - LIVE Wine Tasting, Market Street Wine. Why is Petit Manseng so vilified? http://bit.ly/2Jd8Fh4

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

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 …

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 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 Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. http://bit.ly/2MLu2Vk

#MeToo.

Last year when hate visited our town, I recorded an episode to remind us all why we live in Charlottesville. Why we love it so. Why it’s full of magic each and every day. Please give a listen and tell me how I can use this medium as a catalyst for change. Peace.

079 - Charlottesville Community Magic.

“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 …

How much grass does a cow have to eat every day to produce milk? How is a dairy farmer like a brewmaster? What’s the deal with raw milk anyway? Is it safe? Learn more in my conversation with Ben Beichler, who with his wife Kristen, runs Creambrook Farm dairy in Middlebrook, Virginia. Welcome to Episode 104 of Edacious, where it’s never just about the food. http://bit.ly/2MdJE76

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 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 Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. http://bit.ly/2MLu2Vk

#MeToo.

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 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 Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. http://bit.ly/2MLu2Vk

#MeToo.

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 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 Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. http://bit.ly/2MLu2Vk

#MeToo.

Does baking have a spiritual side? How do you navigate a kitchen whether it's run by men or women? Is it ever okay to cry? All this and more in Episode 99 and my conversation with Rachel Greenberg Willis of Cakes By Rachel in Crozet! 099 - Rachel Greenberg Willis, Cakes By Rachel. Does baking have a spiritual side? http://bit.ly/2rLfdc3

099 - Rachel Greenberg Willis, Cakes By Rachel. Does baking have a spiritual side?

Cake 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 …

How does a well-worn phrase from the Mickey Mouse club help a local caterer retain the sparkle that is Culinary Theater? Learn more in my conversation with Gay Beery of A Pimento Catering, right here in Charlottesville, Virginia. 103 - Gay Beery, A Pimento Catering. How did her family's circus background help in the art of Culinary Theater? http://bit.ly/2uFAu8H

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

Culinary Theater Work. With Tents. 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 …

#stayedacious!

A 1st-hand account of what happened 8/12/17 from a pie baker who witnessed it. Harrowing. Thought-provoking. A call to action. Read all about it in this issue of Edacity. From Edacious - Food Talk for Gluttons podcast.

Edacity. Rachel Pennington, The Pie Chest

Welcome to a new community effort by Edacious to showcase the food writing talent in our region! And a new word: edacity (e·da·city - /ih-das-i-tee/ - noun. The state of being edacious) Not sure what edacious …

How much grass does a cow have to eat every day to produce milk? How is a dairy farmer like a brewmaster? What’s the deal with raw milk anyway? Is it safe? Learn more in my conversation with Ben Beichler, who with his wife Kristen, runs Creambrook Farm dairy in Middlebrook, Virginia. Welcome to Episode 104 of Edacious, where it’s never just about the food. http://bit.ly/2MdJE76

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Edacious - Food Talk for Gluttons