The very last Edacious podcast. Thx for the food, drink, laughter, memories. Thx for being a conduit Cville, RVA, DC and everywhere else me and my truck Serena went. Thx for the lessons. Be well, Remember to allow. Join me. Here's what next. It

124 - The End Which Is Also The Beginning.

Jul 31st, 2020 21m 11s

This is it, y'all. The last Edacious episode. Which is also the first HAG episode. An ending which is also a beginning. Just like life. Thank you for the memories, the laughter, and the lessons. See you at hagthebook.com on August 22nd, 2020. B

Carrie Neal Walden, Ben's Friends. In an industry dedicated to service, how do we help each other?

Feb 3rd, 2020 1h 25m

Maybe the most important podcast I've ever produced. Addiction in restaurant culture. In an environment whose very premise is dedicated to serving others, how do we take care of ourselves without the emotional blankets of alcohol, drugs, sex, w

122 - Blue Plate Special, Self Care vs. Consumer Care.

Dec 9th, 2019 25m 2s

Welcome to Episode 122! No guest this time because all y’all are running around like crazy people anyway. Putting up greenery and buying shit because you think if you don’t get Aunt Gladys a singing gingerbread man, she’ll give you the stink ey

121 - Heather Carlucci, Medium

Nov 2nd, 2019 1h 23m

Authenticity, intuition, and perception in a world full of rigid expectations. Meet Heather Carlucci, medical intuitive, former NYC pastry chef and restaurant owner. All-around badass Glamazon. She did all the things in food: pastry, savory, co

120 - Blue Plate Special, Intermission.

Sep 30th, 2019 19m 25s

The Who, What, When, Where, and Why of Edacious, as well as the What's Next. There will be food. There will always be food. What the hell happened? Find out in this "Catch-Up" episode. So much life, I had to take a minute. Not a bad thing. Refl

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

Jan 9th, 2019 1h 30m

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 prese

118 - 3dacious Best of 2018!

Jan 1st, 2019 37m 27s

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 h

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

Dec 24th, 2018 21m 59s

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

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

Dec 18th, 2018 1h 28m

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 become

115 - 3dacious for December 6, 2018.

Dec 7th, 2018 23m 5s

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.

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

Dec 4th, 2018 1h 44m

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 issu

113 - 3dacious for November 22, 2018.

Nov 22nd, 2018 28m 51s

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?

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

Nov 17th, 2018 1h 42m

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.

111 - 3dacious for November 8, 2018.

Nov 10th, 2018 30m 43s

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

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

Nov 1st, 2018 1h 26m

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’r

109 - 3dacious for October 16, 2018.

Oct 16th, 2018 32m 12s

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 Humanitie

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

Oct 15th, 2018 1h 33m

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

107 - 3dacious for October 4 2018.

Oct 5th, 2018 35m 51s

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

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

Sep 14th, 2018 32m 24s

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 Taz

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?

Aug 11th, 2018 1h 33m

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 #MeTo

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

Aug 9th, 2018 1h 40m

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 bever

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

Jul 14th, 2018 1h 26m

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, unpredic

102 - Blue Plate Special, Anthony Bourdain.

Jun 28th, 2018 24m 3s

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

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

Jun 5th, 2018 1h 16m

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 f