About Edacious

Photo by Sara Cramer Shields.

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 and strengthen community. To move the focus away from the pretty Instagrammed plate and toward the hardworking individuals doing the WORK OF FOOD in our restaurants, on our farms, in our stores, and around our conference tables.

This is a podcast for enthusiasts, chefs, producers and purveyors, as well as anyone ravenous about food in their region. Every other Thursday writer Jenée Libby will bring in someone with food passion to talk, laugh, and promote general food hijinks. By fostering connection, we celebrate the bounty that exists not only in our hometown, but throughout the Commonwealth of Virginia and the rest of the country. Hopefully, she won’t piss off too many people. But then that wouldn’t be any fun, would it?

Be sure to check out my first episode, “What is Edacious?” for a more detailed explanation. As well as the story behind why I started podcasting, and why I want Edacious to be my very own Amsterdam Chess Club.


Jenée Libby is a writer of food, fiction, travel, and essay. A struggling photographer, a frustrated novelist, and a lover of diner ephemera. She’s obsessed with vintage cookbooks and sells them in her Etsy shop, edacious (cook)booksellers. She’s written for C-Ville Weekly, the 2015 Virginia Travel Guide,  UNITE Virginia magazine, and was a regular contributor and “Drink This!” columnist for Our Local Commons.

Her blog, The Diner of Cville began in 2008 as “edible cville” a restaurant review site, but quickly evolved into a frenzied literary mosaic of all things food. Because Charlottesville is much more than its wine, weddings, and the ever-popular “Which restaurant will close next?” drama. There are food stories. And a glorious food history. Almost 800 Facebook fans and 3300 Twitter followers seem to agree and for that she is grateful. C-Ville Weekly granted her its 2010 “Best Food Blog” award and named her Runner-Up in 2011, and for that she is astonished. And grateful.

Jenée adores brunch with cocktails, prefers barefoot picnics to fine dining, barbecue to foie gras, is constantly on the hunt for the absolutely perfect raw oyster, believes biscuits with honey to be a cure-all, turns her nose up at birthday cake that isn’t pound cake, and thinks anyone who doesn’t believe pho is the perfect food is just plain silly. 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, and talk about it all.

Podcast Guest List:

Albemarle Baking Company – A Charlottesville institution celebrating 20 years in business.

Amy Cameron Evans – Artist extraordinaire. Painter of food and found objects.

Appalachian Food Summit – A group of writers, scholars, musicians, historians, artists, farmers, producers, purveyors and many other food enthusiasts dedicated to dispelling myths around Appalachia foodways and identity.

Arley Cakes – Beautiful cakes, pies, and other sweet creations for your wedding, party, or just because it’s Tuesday night.

Ashley Christensen – With Poole’s Diner onward to her other five restaurants this chef is creating comfort and community in gathering places where you can be a regular. Effecting social change over food.

Autumn Olive Farms – Naturally-raised, completely free-range Ossabaw, Berkshire, and Berkabaw pigs right in the heart of the Shenandoah Valley.

Barbecue Exchange – The very best of pig in this restaurant located in Gordonsville, Virginia.

Beer Run – With 17 taps (rotated on a daily basis) and 800-1,000 bottles, Beer Run is your source for all things hops.

Brooklyn Supper – Simple, delicious recipes using local ingredients. No fancy gadgets needed. Suitable for weeknights! Plus, the photographs are stunning.

Brookville Restaurant – Chef Keevil serves up tasty food with 100% of the ingredients sourced within a 100-mile radius. Visit them in their new incarnation, Keevil and Keevil Grocery and Kitchen.

C&O Restaurant – A Charlottesville institution that started the Downtown Mall resurgence back in the 1970’s.

Cardinal Point Winery – Lovely setting in Afton, terrific wine, numerous awards. Their Oyster Roast is my favorite area food festival. And their Green? My favorite summer beverage.

Caromont Farm – Former chef Gail Hobbs-Page, farms her own goats and creates artisanal goat cheese.

Carpe Donut – Matt Rohdie set out to create the very best donut possible using all natural, additive-free ingredients in his apple cider donuts. In my opinion, the very best anywhere.

Central Virginia Small Business Development Center – Enhancing the local economy by helping small businesses succeed.

The Charlottesville 29 – What if you had to name the top 29 restaurants in Charlottesville? Could you do it?

The Charlottesville Cooking School – let instructor Martha Stafford teach you the basics of cooking food well.

The Charlottesville Pie Fest! – A celebration for a community that likes pie.

Champion Brewery – Hunter Smith is a brewmaster of the highest order.

Chesnok – Polina Chesnakova writes about her native country of Georgia, its food, its people, its wine, and her own life experiences. And does it all incredibly well. Her recipes and photography are great!

Cicchetti Bar at Tavola – Waiting for a table at Tavola? Never fear, the Cicchetti Bar has you covered.

Courtney Balestier – James Beard award-nominated food writer focusing on Appalachian identity.

Chutney Ferret Industries – Authentic British chutneys, ketchups, catsups, harissa paste and Christmas puddings.

Crook’s Corner – a beloved institution in Chapel Hill, North Carolina where  Chef Bill Smith treats everyone like family. Be sure to order the shrimp and grits which were invented here, as well as That Stupid Pie!

East Bali Cashews – Cashews grown locally, processed locally, with 100% of the proceeds staying in the community. With zero waste and a low carbon footprint. The ultimate in social, economic, and environmental sustainability.

Farmstead Ferments – Dawn Story creates the best fermented krauts using just water and salt.

Firefly Charlottesville – Enjoy family-friendly favorites then go play some pinball. Or skeeball!

Fire, Flour, & Fork – This annual Richmond festival is a 4-day carnival of food events, tastings, dinners, brunches, talks, and on-location tours and meals. Quickly becoming a favorite!

Flora Artisanal Cheese – Located within Timbercreek Market, Nadjeeb Chouaf has earned two silver medals nationally.

Foggy Ridge Cider – Diane Flynt grows over 30 heritage cider apples at Virginia’s first farm cidery in Dugspur, Virginia.

Gabrielle Hamilton – Chef and owner of Prune in NYC. Badass chef and writer. My dream guest.

Gearhart’s Fine Chocolates – Handcrafted gourmet chocolate gifts created by a former Marine who’s a Gulf War veteran. Available in Charlottesville, Richmond, and online.

Grubby Girl – Amanda Welch creates all natural, pesticide-free honey, soap, bath products, and granola at Meeting House Farm. Find her at the Saturday Charlottesville City Market!

Hunter Gatherer Dinners – A shelf-stable dinner kit locally produced by Eric and Leslie Benz with all the ingredients you need to make a healthy meal in 30 minutes or less. Makes a terrific gift!

The Ivy Inn – A Charlottesville institution and a place to celebrate all of life’s milestones. Chef Angelo Vangelopoulos and his wife Farrell have owned it since 1995. One of the few places in town where I don’t even look at the menu. I just say, “Feed me!” It’s that good.

Jake Busching Wines – Artisanal wines made by a man who got his start growing grapes before moving on to growing wine, then designing vineyards. Extraordinary stuff made from the best grapes in the region.

Jason Tesauro – Sommelier for Barboursville Vineyards and author of The Modern Gentleman.

JM Stock Provisions – Whole animal butcher shop in Charlottesville, Virginia with an extensive array of beer, wine, cheese, produce, and prepared foods. Their sausages are to DIE for.

Junction Restaurant – Watch for Chef Melissa Close-Hart’s new Tex-Mex venture, opening in Belmont very soon.

Kardinal Hall – A beer and bocce garden from the owners of Beer Run.

Kath Eats Real Food – Nationally-recognized blogger and registered dietician Kath Younger offers up simple food advice.

Kendra Bailey Morris – Food writer and PR Manager for the Virginia Distillery Company.

Leni Sorensen, PhD – Culinary historian, food advocate, and self-reliance food provisioning expert.

Local Food Hub – A nonprofit helping farmers distribute their wares to businesses and food banks, but so much more.

MarieBette Café & Bakery – Husbands Jason Becton and Patrick Evans serve up housemade croissants, baguettes, pastries, and European-inspired lunch and brunch in the heart of Rose Hill. Try the canelés and the brioche feuilletée, or “Bronut”. The pastry that made them famous!

No Bull Burger – Crissanne Raymond and her daughters are making up the most flavorful veggie burgers I’ve ever tasted.

Nude Fude – Tasty, locally-sourced food that is extremely healthy served up in a fast casual atmosphere. (CLOSED)

Orange Dot Baking Company – Major Muffins are gluten-free, made locally, and delicious.

Our Local Commons – Gorgeous volumes of recipes, profiles, and stories from our region.

Paradox Pastry – Authentic French pastry shop right in the heart of Charlottesville. Don’t miss their lemon hand pies.

Parallel 38 – Small plates, lovely atmosphere, stellar service, and the most perfectly stored and poured wine by the glass. (CLOSED)

Pasture – Southern small plates in the heart of Downtown Richmond, VA. Black bean falafel is my go to appetizer!.

Pearl’s Bake Shoppe – Laurie Chapman uses her grandmother Pearl’s recipes. The Plain Jane vanilla cupcake is the BEST!

Peg’s Salt – a secret family recipe with kosher flake and 25 different spices. Good on everything!

The Pie Chest – master baker Rachel Pennington creates all of your grandmother’s favorites, plus some of her own creations in a safe space where all are welcome. As she says, “There is always room…”

Potter’s Craft Cider – Dan and Tim produce craft cider in the same way folks revamped the craft beer industry. Delicious.

PVCC Culinary Arts Program – Training the next generation of food professionals in every aspect of owning a food business. From knife skills, to menu design, to safety and sanitation, to accounting.

Rappahannock Oyster Company – Rappahannock Oyster Co. not only farms a delicious product, their work helps the environment while providing jobs.

Restaurant Nora – Chef Nora Pouillon was doing farm to table before the government had even coined the term “organic”. Chef Pouillon will be presented with the James Beard Foundation Lifetime Achievement Award in 2017.

Ronni Lundy – Food writer, advocate, and a vessel for amazing stories and history. Her book, Sorghum’s Savor is a favorite. Her newest book, Victuals, won the 2017 IACP American Cookbook of the Year and won TWO 2017 James Beard Foundatin awards for Best American Cookbook and Book of the Year. Way to go Ronni!

Sara Adduci – Master cheesemonger at Feast! What are the Cheesemonger Feats of Strength? Go visit Feast! and ask! Then pick up some comté which just happens to be her favorite. And mine.

Sara Moulton – In her almost 40 years of cooking, Chef Moulton has taught thousands to cook easy, fresh, and healthy meals. Check out her show, Sara’s Weeknight Meals and her new book, Home Cooking 101: How to Make Everything Taste Better.

Scott Nichols – A concierge with over 20 years of experience, who also happens to be my best friend. Scott is battling Stage 3B colorectal cancer and the bills are piling up. Please consider a donation. Thank you.

The Shack – I consider Chef Ian Boden to be the best chef in Virginia if not the country. Taste and you’ll see why.

Sheri Castle – Food writer extraordinaire. Recipe tester and developer, cooking teacher, storyteller. Badass broad. Queen of Hustle. Her newest book, Rhubarb, has a fan in Nigella Lawson!

Shovel and Pick – Appalachian cuisine served up by its most passionate advocate, Chef Travis Milton. Coming soon!

Small Potatoes – Marty Butts helps small food businesses navigate the complex, ever-changing world of local, organic, sustainable, and that all-encompassing buzzphrase “Farm to Table” using his Foodshed Model. Hire him for your conference or event! Hilarious and knowledgeable.

The Spice Diva – Fresh, additive-free spices, herbs, teas, oils, vinegars, gelato and chocolate. Amazing!

Splendora’s – Gelato scientist PK Ross creates frozen treats that are magical. Goat cheese, fig and honey is a favorite.

Tavola Restaurant – Authentic Italian in Belmont. Try the Cichetti Bar beforehand. Order the ragu.

Threepenny Café – Local, seasonal, and sustainable meat, fish, and produce on West Main. If the mackerel is on the menu, get it! Don’t wait! Because they always run out.

Todd Grieger – He’s worked in too many Charlottesville restaurants to list here. For 20 plus years. Now he’s teaching at Culinard in Richmond. Next steps? Watch this space. Because it’s bound to be great.

Todd Kliman – Author of The Wild Vine and Best American Food Writing 2016 contributor. His newest work, “Happiness is Otherwise” explores joy, love, loss, and the nature of healing. Out soon.

UVA Hospital Nutrition Services – Delicious food in a hospital setting? You better believe it! Twenty-hour braised Texas Pot Roast, on-site smoked BBQ, made-to-order shrimp and grits. All for less than $10. The best kept secret in Charlottesville.

Virginia Distillery Company – Highland-style single malt produced on 100 acres in Lovingston in Nelson County. Winner of the 2017 Best American Single Malt at the World Whiskies Awards.

Virginia Festival of the Book – Working hard to bring the best food writers to Charlottesville. But they can’t do it alone. Please consider a donation because the days of big advances for cookbooks is OVER.

Vitae Spirits Distillery – Artisanal rum, gin, and liqueurs in the heart of the Rose Hill neighborhood.

Vivian Howard – With her Peabody award-winning PBS show, A Chef’s Life, her restaurant Chef and the Farmer, and her new book, Deep Run Roots, Chef Vivian Howard presents and celebrates the ingredients of her hometown region of Eastern North Carolina.


Leave your comment

sixteen − ten =