Edacious

Bee Work. Welcome to Episode 44 where we meet Bee Charmer and Farmer Amanda Welch of Grubby Girl. Amanda has been a fixture at the Charlottesville City Market for years, selling her all-natural soaps…

Donut Work. Or is it doughnut? When they're this great, who cares? Meet Matt Rohdie of Carpe Donut. How does a former social worker end up in the donut business? Is Matt Rohdie a Shokunin of donuts? …

Best Food Business Advice. What if you got almost 100 local food business folks together to learn and share how to be more successful and avoid common pitfalls? You'd have the Business of Food Confer…

The Work of Teaching. Remember Cooking Live? As a young woman working three jobs while attending school full time Chef Sara Moulton's show was the highlight of my day. Every evening Sara guided me th…

Food Community. Whether you're helping to feed the hungry or exchanging ideas and culture across oceans the concept of community is prevalent in Charlottesville. And important. Always has been. Not o…

The Work of Teaching Cooking. Since 2008, Martha Stafford of The Charlottesville Cooking School has been guiding folks in her beautiful kitchen in the Meadowbrook Shopping Centre to become more confi…

Food Business Support. Do you have a great idea for a food business? To succeed, you're going to need more than that. Over half of new restaurants in this country fail within the first year. That's n…

Spice Work. Can a spice store be a community gathering place? It can. Meet Phyllis Hunter of The Spice Diva. This former opera singer turned shop owner has been bringing people together over their sh…

Food Views. The way people view "good food" differs depending on whether they're a privileged mother of two selecting asparagus at a farmer's market, or a lower middle class mother who needs to live …

Nadjeeb Chouaf of Flora Artisanal Cheese knew he'd found his vocation within two weeks of working behind the cheese counter at Whole Foods. Why? He fell in love with the product, as well as the fact …

It's time for the 2016 Virginia Festival of the Book! In this special episode I'm thrilled and honored to present Chef Nora Pouillon, who will speak and sign copies of her book, My Organic Life, on F…

Edacious - Food Talk for Gluttons is one year old! Just learning to smile and laugh. Thinking about learning to walk, falling a lot, finding her voice, making gurgling noises that will eventually be …

"Happiness lies at the edge of your comfort zone." I read this quote from Gail Hobbs-Page of Caromont Farm and knew immediately I had to talk with her. Welcome to Episode 32. Here is a chef, cooking …

There is a shortage of line cooks in this country. Is it because new culinary graduates want to be instant Top Chefs? Are they unwilling to earn their bones on the line, hoping to skip ahead to celeb…

Meet Josh Hunt of Beer Run and Kardinal Hall! I love beer. So it was only natural Beer Run was one of the first places The Hubby and I visited when we moved to Charlottesville. Which meant co-owner J…

I'm on a cider kick! Just talked with the Potter's Craft boys and this week it's Diane Flynt of Foggy Ridge Cider.

Cider is the fastest growing segment of the alcohol business, growing at a rate of o…

Here it is folks. My Golden Fork Awards for 2015! What did I eat this year that was memorable? A lot of stuff evidently. When all was said and done I counted fifteen, yes FIFTEEN dishes from Charlott…

One of my passions is getting people to try and enjoy hard cider. But how do we do this? What are the gateways? Tastings? Pairing with food? As a cocktail ingredient?

Cider is the fastest-growing bev…

What makes a good craft cocktail? What makes a bad one? I've been looking forward to *THIS* conversation for a while. I love cocktails, and many moons ago worked as a bartender. Lately though there a…