Edacious - Food Talk For Gluttons

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 farm to see how our food is grown, and collect funds so folks in need can enjoy local grass-fed beef. John, a history major, comes from a 4th-generation family of cattle farmers in Bristol, Virginia which makes him uniquely qualified for this endeavor. As he states, "I'm a Carhartt kid in a North Face world." I met John's parents, Johnna and Saul Hernandez of Mi Terra Farm at the Appalachian Food Summit in September. When I heard John's unique perspective, I knew I had to have him on the show. Through a partnership with Bill and Cynthia McCaskill of Quarters Farm and Loaves and Fishes, a Charlottesville-based food pantry, John and all the members of Hoos for Heifers are ensuring students have a hands-on experience and needy folks get to enjoy organic pasture-raised beef which is better for you but can be prohibiti

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 local farmers to get their goods delivered to area consumers. A better way so these folks can focus on growing and making rather than logistics. LFH partners with small area farmers to distribute their product to area grocery stores, restaurants, and food banks. But that's not all they do. LFH walks farmers through new food safety regulations, helping them interpret and understand good agricultural practices. Regulations can be costly, so LFH has a cost share program, subsidizing fees for farmers to make it less of a burden. They also offer workshops like Multi-Species Grazing, Organic Orcharding, and Beekeeping, which are free to partner farms, and open to the public for a nominal fee. LFH purchases products outright, taking on full liability, alleviating the burden so farmers can prevent high insurance premiu

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. Not long ago Kendra Bailey Morris, food writer and PR Manager for the Virginia Distillery Company, asked a question about Appalachian cuisine on Facebook. What followed was a discussion with commentary exceeding 200 posts. Someone suggested a group, and after a while, another person suggested a gathering. Thus, The Appalachian Food Summit was born. This is the last in a four-part series on the summit, a gathering of folks committed to preserving Appalachia's unique cuisine and heritage, while at the same time bringing the region forward into one of economic vibrancy and cultural celebration. It's a mission of love and revival for an important part of our country needing some attention. While at the same time making sure Appalachia doesn't descend into stereotype and the food remains pure and unadulterated, not becom

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 wanted to bring that food’s sensibility to the world. Mostly vegetables. Meats as a flavoring agent and garnish. Comforting tastes and textures. Honest food. Everything grown from heritage seeds which translates into all the food on your plate tasting just a bit better than it would otherwise. It’s a story I’ve heard often. A chef works many jobs before realizing the kitchen is home. Travis traveled this path including a stint as a DJ where his handle was Miltie The Albino Love Machine. But while repairing race cars and teaching kids, he realized his true calling. And we reap the benefits. His Appalachian restaurant Shovel and Pick opens in Richmond's Scott's Addition in Spring 2016. Why are greasy beans and sour corn the foundation for all the rest of his cuisine? What are they and why are they important? As he says,

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 narratives based on found objects and food. They're modern still lifes. But they're much more. As Artist-in-Residence for the 2015 Appalachian Food Summit, Amy used recipes and profiles from the Saltville Community Cookbook to create portraits of the wonderful women who contributed their best recipes, and sometimes Glamour Shots (remember those?) to the book. By painting just a few objects and assigning a title, the viewer gets a mental image, a real sense of who this person was. For example, in my favorite piece “Velma Had a Secret” the only thing she paints is a cardboard box of ice cream, some bacon, and a pickle alongside a swatch of fabric. An entire story in just a few words and images. Velma was created from Amy's imagination, but in my mind I have an entire picture of what she looked like. What makes her Saltv

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 book, Sorghum's Savor does just that. While it contains recipes, a good portion of the book talks about sorghum's history, what it is and isn't, and the fascinating stories behind the folks who bring it to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history behind another ingredient, salt. At this year's gathering we were fortunate enough to have Nancy Bruns of JQ Dickinson Salt Works, a 7th generation salt farmer. Nancy considers salt an agricultural ingredient because in her words it is harvested from the ground and ripened by the sun. The history and evolution of this ingredient relates well to Appalachia's history as a land of extraction, as well as

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 Story of Farmstead Ferments is here to teach us the health benefits of super foods like kraut, kimchi, and water kefir. Digesting food requires a ton of energy by the body. It's hard work. But eating fermented foods not only aids the digestive process, but can provide good bacteria and enzymes the body needs to function. It's why pickle and kraut juice are often called "Nature's Gatorade". Enjoying fermented treats is a way to allow your food to be your medicine. Kraut and water kefir are not only delicious, but easy to incorporate into your daily diet. My favorite Farmstead Ferments product, Garlicky Greens, is a fantastic, tangy, crunchy combination of preserved cabbage, kale, and collard greens. I add it to pizza, put it in a quesadilla with black beans, or just eat it straight from the jar. Yum. And a pickle juice

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 this European concept? That's our topic for Episode 17. Meet Chef Justin Ross of Parallel 38, one of the most unique restaurants in Charlottesville. Its concept revolves around cuisines from countries lying along the 38th parallel. Countries like Greece, Turkey, Spain, Lebanon, the Napa Valley, and of course, Charlottesville. Parallel specializes in mezze or Eastern Mediterranean small plates which include ingredients like eggplant, goat, octopus, Zatar spice, and delicious labneh, a cheese made with Greek yogurt. Justin is somewhat of a prodigy - pastry chef by 17 and running a wine program by 25. He eventually worked under José Andrés and Mike Isabella at Zaytinya during the time when José was just beginning his world domination of the culinary food world. His stories of Mom's bartending days at The Kennedy Cen

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 or the UVA Lawn. So what happens when a longtime owner passes the keys to a new steward? I talked to Chef Dean Maupin to find out. I've been in love with C&O's bar since first venturing down the stairs late one night many years ago. The vibe, the wood, you feel like you're someplace else. Someplace older. In Europe. The food is amazing, the service exemplary, and the atmosphere down to earth. Sometimes rare in fine dining. And something owner Dave Simpson wanted to preserve when he gave ownership to Chef Maupin years ago. What did that feel like? Why does Chef Maupin consider it a stewardship rather than ownership? How does the nurturing environment within C&O's walls help to foster new talent in the culinary industry? How did Chef Maupin get his start with an apprenticeship, something many young cook

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 kitchen, prepare their food, present themselves? Melissa Close-Hart is a celebrated chef with decades of experience under her belt. The only woman on Charlottesville's "Mount Rushmore" of chefs, Melissa has been nominated four times as a James Beard semi-finalist during her tenure as Executive Chef of Palladio at Barboursville Vineyards. More times than any male chef in this area combined. What does she think of the Time magazine "Gods of Food" debacle that occurred a few years back? Do women just not pursue accolades? Or is that a generalization? In 2015, why do folks still assume men are line cooks and women are pastry chefs? We discuss this at length during the episode as well as what it feels like to leave a kitchen after 14 years to pursue the dream of building something you can call your own. Her new ventur

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 can contain fat and sugar. Kath Younger, a registered dietician, is one of the earliest and most well-known healthy lifestyle bloggers. Since 2007 she has chronicled her daily meals at KathEats.com and for many years, blogged each meal three times a day. The discipline required for such a feat is astounding to me and I couldn't wait to talk to her about it, and about how she was able to take a hobby and turn it into a profitable online business. What are her challenges and triumphs? When you've been blogging for eight years, and your life changes, how does it affect content? And how do you evolve your content without alienating your readers? Is there a secret junk food she doesn't include in the blog? And why does she put "junk food" in quotes? We cover all of that, moving on to small changes you can make to impr

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 lentils, beans, barley, and vegetables depending on the kind you choose - NoBull has four including a gluten-free option. Throw them on the grill. It's an organic meal in under 15 minutes. Only 3 points on Weight Watchers but tastes like 20. Coming soon, a NoBull crumble for tacos or spaghetti sauce or to throw into eggs. I can't wait! Crissanne Raymond developed the concept of the NoBull Burger 35 years ago while growing up in The Virgin Islands, because 1) you couldn't really eat the meat there, unless you loved mutton, and 2) the hippie movement and Bob Marley's One Love philosophy made vegetarianism a popular concept. In five years they've gone from selling at farmer's markets to appearing in restaurants, grocery stores, and university and hospital cafeterias nationwide. All the while their advertising has been

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's Nutty Apple Dapple. After talking with Laurie Blakey of Pearl's Bake Shoppe in Charlottesville (and Richmond), I'm convinced this needs to become a thing. The next dessert trend. Welcome to Episode 12! Laurie's love of cake comes from her grandmother, Pearl, who had a farm in Greene County. Laurie herself is from Albemarle, and first opened a Pearl's in Richmond with partner Laura Condrey before tackling another shop here on West Main Street. Her commitment to quality and her concept of "Pearl's Perfect" stems from her grandmother's passion for baking and attention to detail.  And it's not just cupcakes. Pearl's creates scrumptious pies, tarts, macarons, cakepops, you name it! The "Yam Ham" biscuits (country ham and sweet potato) are not to be missed, and Pearl's wedding cakes have won awards. Virginia Living n

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 and Ken Notari owners of Nude Fude on Hydraulic Road. Along with CIA-trained chef Jarrod Brown, who worked with Chef Dan Barber of Blue Hill at Stone Barns and Lemaire in Richmond, this family restaurant hopes to change the dynamic of F2T - bringing it down from fine dining into something more realistic. Their goal is to get you in and out within 5 minutes. If you're in a hurry? They have a great To-Go section. As well as beer, wine, and a great patio! These guys have done their research and it shows in the food and in the passion for their mission. I LOVED being able to interview such nice folks at the very beginning of their journey. Go eat In the Nude! You'll love it. Get the boiled peanuts - they're the real deal. How did a quote from Anthony Bourdain inspire Ken during his planning? Listen to find out and al

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 method, but of late my anxiety over fallen dough has kept me from this worthwhile past time. Gerry gave me tips on overcoming this, in addition to regaling me with stories of his apprenticeship, his passion for baking, and his love of Limpa. What is Limpa? You'll have to listen to find out. Gerry has been at the helm of ABC for almost 20 years, and there's good reason why you can find his baguettes on almost every restaurant table in town. He's a fantastic storyteller, a sweet man, and a Charlottesville treasure. Hope you'll listen. This one is great folks! This episode is sponsored by In A Flash Laser.

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 with which to enjoy them. He collaborates often with local chefs and his favorite musicians to bring you the most inventive, tasty brews around. I found his passion infectious. Champion Brewery is a meeting place with huge amounts of space inside and out to hang out, talk, and of course, sip your favorites including his Missile IPA, Megalodon, Maibock, Stickin' in my Rye IPA, and my personal favorite the Black Me Stout. For years, I've wished for a Downtown Mall meeting place slash beer garden. Champion delivers. In this interview we talk about all the great food trucks that converge here (a different one every night!) and of course the best pairings. How is starting a brewery like buying a house? Where did he take food writer Josh Ozersky for a burger when he was in town (before his untimely passing last month).

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 and mix here. No ice cream dasher which adds air. Gelato is a fantabulously rich, thick, decadent frozen concoction from Italy which makes all the rest look like amateurs. An awesome conversation touching on subjects like the concept of FOMO as it relates to gelato. What's FOMO? Look it up. I had to LOL! We also discussed savory gelatos, how owner P.K. Ross creates her unique flavors, what challenges are faced by women-owned businesses today, and beer. Learn the story of the day she signed the papers for Splendora's. It's a great one. Is a good palate something you're born with? Or can it be developed? What's her most popular flavor? What region of Italy is on her bucket list to travel to someday? Are there some ingredients that just don't work in gelato because of its cold nature? Who gave her the idea for her popu

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 fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years. An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don't recognize them? How does Simon's "Five Finds on Friday" column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What'

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) allergy known to man? Was it always like this? Is this a new phenomenon? Used to be chefs were in the driver's seat, but increasingly the guest steps in the door with immediate demands. How do restaurants handle it without losing sight of their original vision? Join us for Episode 6 where I talk to Harrison & Jennifer Keevil (and baby) of Brookville Restaurant. She works front of house, and he's the chef behind Brookville's famous burger, chicken & waffles, and my personal favorite, The Hangover Cure. Chef Keevil's commitment to local sourcing requires him to purchase his ingredients on almost a daily basis. He cooks the way our Mommas did. From what's fresh and what's available. Join us to find out why, and to learn how the Keevil's are discovering the best recipe is to be the truest version of yourself. An

Welcome back! In this episode we meet Michele Jones, Co-Owner and Front of House Manager for PastureQ in Charlottesville and Pasture in Richmond, Virginia. Ran a bit long, but we had tons to say. Talked about the importance of customer service and why your chef and front of house wants you to have a good time. It's easy to have a bad time people! Your restaurant staff want you to have the opposite and Michele is here to tell you why. What makes a good host? What makes a good guest? What's the secret ingredient to hiring a great server? Why does good service make a terrible meal better and a good meal great? Why is it better to "do" rather than "stew"? There are lots of strong opinions, but also venture into topics like Molly Ringwald, Clay Aiken, Michele's wonderful charity, A Case for Hope, her work with Books on Bikes, Lemon Zingers, and why Pasture is the Garanimals of tapas. Give a listen! This episode is sponsored by In A Flash Laser.