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Edacious Food Talk for Gluttons

Jenée Libby

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Edacious Food Talk for Gluttons
Edacious Food Talk for Gluttons

Edacious Food Talk for Gluttons

Jenée Libby

0
Followers
5
Plays
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About Us

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.)Charlottesville, Virginia, like many other communities has hyperactive social media when it comes to food. Too often this results in folks talking ABOUT rather than talking WITH one another. Edacious attempts to bridge that gap, to create connection. This is a podcast for anyone ravenous about food. Every other Friday writer Jenée Libby will present a topic then bring in someone with food passion to talk, laugh, and commiserate. By fostering connection, we celebrate our bounty and create community. Jenée Libby is a writer of food, fiction, travel, and essay. 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?

Latest Episodes

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

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 present with the grapes on a daily basis, tasting, tasting again. Walking the rows. Taking the time and doing the work rather than trying to rush and fix mistakes later.

90 MINJAN 9
Comments
119 - Emily Pelton, Veritas Vineyard Winery. What is the "Farmers Shadow" and why should you care?

118 - 3dacious Best of 2018!

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 becauseI'm already snuggly in my recliner with a hot tea and a lapful of cats. This week? My Best of 2018. The top three of everything. Television that filled my heart with hope and made me guffaw, food I inhaled like a ravenous bear, and the best of the best in this year's podcast conversations.

37 MINJAN 1
Comments
118 - 3dacious Best of 2018!

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

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.

21 MIN2018 DEC 24
Comments
117 - Blue Plate Special - Auggie Wren's Christmas Story by Paul Auster.

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

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 becomes a reality. Meet Yvonne Ham of Nona’s Italian Cucina. A story full of love, comfort, the safe spaces grandmothers create, and all the different forms heart health can take.

88 MIN2018 DEC 18
Comments
116 - Yvonne Ham, Nona's Italian Cucina. How many ways can Italian gravy heal a heart?

115 - 3dacious for December 6, 2018.

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 myTylenol PM. This week? I rant about my hatred of cookie swaps and think aloud about smiling. Why women are told to do it, and not do it depending on the situation. Yes, folks, Edacious is WEEKLY. Because it’s never just about the food. Be well. Do good. Big Love.

23 MIN2018 DEC 8
Comments
115 - 3dacious for December 6, 2018.

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

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 issues listed, our conversation was lively and warm. Much like a visit to Duner’s, where since 1983 owner Bob Caldwell and his staff have served up warm food and ambience to locals and tourists alike.

104 MIN2018 DEC 4
Comments
114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need?

113 - 3dacious for November 22, 2018.

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.

28 MIN2018 NOV 23
Comments
113 - 3dacious for November 22, 2018.

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

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. Yes, it’s a thing. Yes, I had questions. And yes, she manages a team but instead of checking mise en place, she’s guiding her group of 45 young men into being better, self-actualized individuals, using food as a starting point.

102 MIN2018 NOV 18
Comments
112 - Trish Clinton, Private Chef, Zeta Psi Fraternity, University of Virginia. How is cooking for a frat house like being a mom?

111 - 3dacious for November 8, 2018.

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 a rant about why I'll never apologize for the number of books I own. Yes, folks, Edacious is WEEKLY. Because it’s never just about the food.

30 MIN2018 NOV 10
Comments
111 - 3dacious for November 8, 2018.

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

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’re still under the perception acid is a secondary notion when it comes to flavor profiles, my talk with Jay and Stephanie Rostow of Virginia Vinegar Works is not one to be missed. And I cannot even believe I just typed out the words “flavor profiles”.

86 MIN2018 NOV 2
Comments
110 - Stephanie and Jay Rostow, Virginia Vinegar Works. Why is acid the most important component in any dish?

Latest Episodes

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

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 present with the grapes on a daily basis, tasting, tasting again. Walking the rows. Taking the time and doing the work rather than trying to rush and fix mistakes later.

90 MINJAN 9
Comments
119 - Emily Pelton, Veritas Vineyard Winery. What is the "Farmers Shadow" and why should you care?

118 - 3dacious Best of 2018!

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 becauseI'm already snuggly in my recliner with a hot tea and a lapful of cats. This week? My Best of 2018. The top three of everything. Television that filled my heart with hope and made me guffaw, food I inhaled like a ravenous bear, and the best of the best in this year's podcast conversations.

37 MINJAN 1
Comments
118 - 3dacious Best of 2018!

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

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.

21 MIN2018 DEC 24
Comments
117 - Blue Plate Special - Auggie Wren's Christmas Story by Paul Auster.

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

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 becomes a reality. Meet Yvonne Ham of Nona’s Italian Cucina. A story full of love, comfort, the safe spaces grandmothers create, and all the different forms heart health can take.

88 MIN2018 DEC 18
Comments
116 - Yvonne Ham, Nona's Italian Cucina. How many ways can Italian gravy heal a heart?

115 - 3dacious for December 6, 2018.

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 myTylenol PM. This week? I rant about my hatred of cookie swaps and think aloud about smiling. Why women are told to do it, and not do it depending on the situation. Yes, folks, Edacious is WEEKLY. Because it’s never just about the food. Be well. Do good. Big Love.

23 MIN2018 DEC 8
Comments
115 - 3dacious for December 6, 2018.

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

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 issues listed, our conversation was lively and warm. Much like a visit to Duner’s, where since 1983 owner Bob Caldwell and his staff have served up warm food and ambience to locals and tourists alike.

104 MIN2018 DEC 4
Comments
114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need?

113 - 3dacious for November 22, 2018.

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.

28 MIN2018 NOV 23
Comments
113 - 3dacious for November 22, 2018.

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

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. Yes, it’s a thing. Yes, I had questions. And yes, she manages a team but instead of checking mise en place, she’s guiding her group of 45 young men into being better, self-actualized individuals, using food as a starting point.

102 MIN2018 NOV 18
Comments
112 - Trish Clinton, Private Chef, Zeta Psi Fraternity, University of Virginia. How is cooking for a frat house like being a mom?

111 - 3dacious for November 8, 2018.

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 a rant about why I'll never apologize for the number of books I own. Yes, folks, Edacious is WEEKLY. Because it’s never just about the food.

30 MIN2018 NOV 10
Comments
111 - 3dacious for November 8, 2018.

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

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’re still under the perception acid is a secondary notion when it comes to flavor profiles, my talk with Jay and Stephanie Rostow of Virginia Vinegar Works is not one to be missed. And I cannot even believe I just typed out the words “flavor profiles”.

86 MIN2018 NOV 2
Comments
110 - Stephanie and Jay Rostow, Virginia Vinegar Works. Why is acid the most important component in any dish?

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