Edacious

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 imagin…

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 cater…

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 …

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 disgu…

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, an…

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 c…

Self-Sabotage Work. Or Why Would You Knowingly, Purposefully Jeopardize Success? We interrupt your regularly scheduled programming to bring you a semi-regular segment here at Edacious. A segment wher…

Building Relationships. With Food Labels. Welcome to Episode 97 and a conversation with a food professional who travels under the radar. But if you've enjoyed food or beverage in Charlottesville, cha…

Navigating #MeToo. With Food Women. Welcome to a very special episode, the premiere of a new segment on the podcast I like to call the Edacious Round Table. Instead of learning one person's journey, …

Cocktail Work. With History, Great Local Ingredients, and That Elusive Yummy Factor. Welcome to Edacious! In Episode 95 we talk with bartending master Micah LeMon of The Alley Light. Having enjoyed m…

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 …

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 ho…

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 th…

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…

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 pass…

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…

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, Hea…

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 profe…

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 drea…

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 in…