Edacious
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.)
How do you stay passionate for your chosen profession? How do you stay hungry for your life when the obstacles seem to outweigh the triumphs? How do you stay EDACIOUS?
Once a month we will explore this topic while eating great local food. Because everything happens when you break bread together. This is a podcast for anyone ravenous about what they do or looking to be that way. Let's allow REAL conversation to develop, so we can talk, laugh, commiserate, and CONNECT. By fostering connection, we celebrate our bounty and create community. Edacious podcast, a true Connection Initiative.
Nae Libby is a writer of fiction, travel, essay, and food. 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?
- Update frequency
- every 11 days
- Average duration
- 75 minutes
- Episodes
- 124
- Years Active
- 2015 - 2022
024 – John Hernandez, Hoos for Heifers
Welcome to Giving Back November! All month long I'm profiling food nonprofits in our area. Meet John Hernandez, president of UVA's Hoos for Heifers, whose mission is twofold: get students out to the …
023 – Laura Brown, Local Food Hub
Meet Laura Brown, Communications & Marketing Associate for Local Food Hub (LFH). Kate Collier of Feast! started LFH, a non-profit organization, because she saw a need. A more streamlined method for l…
022 – Kendra Bailey Morris, Virginia Distillery Company
All month long I've brought you stories and interviews with some of the founders of the Appalachian Food Summit. I wanted to end October's exploration with the woman whose question started it all.
No…
021 – Travis Milton, Shovel & Pick
Chef Travis Milton is a passionate spokesman for Appalachia and its cuisine. Growing up in Wise County he spent many hated hours picking beans before realizing early on in his cooking career he wante…
020 – Amy Cameron Evans, Artist
In last week's podcast we talked about how one ingredient, salt, can reveal the history of an entire region. But what if you took it further? Meet artist Amy Cameron Evans, a painter who creates narr…
019 – Ronni Lundy, Sorghum’s Savor
Part of the Appalachian Food Summit Series. Part 1 of 4.
Can you really get a sense of a region's history through one ingredient? Food writer and Appalachia advocate Ronni Lundy knows you can. Her bo…
018 – Dawn Story, Farmstead Ferments
Did you know one third of all the foods we eat are fermented? Even chocolate. The art of preserving foods using water and salt is thousands of years old. And luckily is having a resurgence. Dawn Stor…
017 – Justin Ross, Parallel 38
Whether you call them small plates, tapas, or mezze, these treats for sharing have been a part of the American restaurant scene for at least 20 years. So why are some folks still reluctant to embrace…
016 – Dean Maupin, C&O Restaurant
C&O Restaurant has been a landmark for almost 40 years. Such a landmark if you mention Charlottesville to anyone from someplace else, they will probably talk about it in the same breath as Monticello…
015 – Melissa Close-Hart, Junction Restaurant
What's it like to be a female chef in an industry that doesn't always recognize women with awards and accolades? What are some of the assumptions made about women chefs with regard to how they run a …
014 – Kath Younger, Kath Eats Real Food
Real food isn't processed food. It isn't created in a lab with flavor chemicals. It doesn't contain preservatives. It's tasty, healthful, and doesn't require a culinary degree to prepare. And yes, it…
013 – Elizabeth & Crissanne Raymond, No Bull Burger
To quote NoBull Burger spokesperson Elizabeth Raymond, "Most veggie burgers taste like the cardboard box they came in." Not NoBull. These are not punched-out soybean patties people. You can see the l…
012 – Laurie Blakey, Pearl’s Bake Shoppe
Remember how our grandmothers created different flavors of cake simply by mixing up whatever was in the pantry? Apple, cinnamon, and nutmeg would become an Apple Dapple Cake. Add black walnuts and it…
011 – Danielle & Ken Notari, Nude Fude
What if you could eat farm to table on the go? On the level of Chipotle or Panera? Except it's local, not a chain, and all the ingredients come from within 100 miles of Charlottesville? Meet Danielle…
010 – Gerry Newman, Albemarle Baking Company
Welcome to Episode 10. I'm talking with Gerry Newman of Albemarle Baking Company, and I'm not sure who got more out of this conversation, him or me! I'm an amateur bread baker from way back, no-knead…
009 – Hunter Smith, Champion Brewery
In Episode 9 of Edacious, we meet Hunter Smith of Champion Brewery. Hunter is a brewmaster extraordinaire dedicated to experimenting and creating new flavors of beer and providing a comfortable space…
008 – P.K. Ross, Splendora’s Gelato
In this episode, meet a woman with a degree in Biology (with a concentration in Molecular Genomics!) who bought a gelato store. Splendora's Gelato ain't ice cream. Nor is it frozen yogurt. No dump an…
007 – C. Simon Davidson, The Charlottesville 29
Food Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of…
006 – Harrison & Jennifer Keevil, Brookville Restaurant
Are restaurants under more pressure than ever to deliver not only quality food, great service, wonderful ambiance, beautiful plates, but to also cater to every known (and some suspicious-sounding) al…