Best Nae Libby Podcasts (2024)

1
So Long, Edacious. It's Been Real. Thx For Being A Conduit. What's Next? House of NAE, LLC 8/22/22. 33:10

2y ago33:10

33:10

The very last Edacious podcast. Thx for the food, drink, laughter, memories. Thx for being a conduit Cville, RVA, DC and everywhere else me and my truck Serena went. Thx for the lessons. Be well, Remember to allow. Join me. Here's what next. It's EPIC!By Nae Cole Whitman

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123 - Carrie Neal Walden, Ben's Friends. In an industry dedicated to service, how do we help each other? 1:25:00

4+ y ago1:25:00

1:25:00

By NAE

1
122 - Blue Plate Special, Self Care vs. Consumer Care. 25:02

4+ y ago25:02

25:02

Welcome to Episode 122! No guest this time because all y’all are running around like crazy people anyway. Putting up greenery and buying shit because you think if you don’t get Aunt Gladys a singing gingerbread man, she’ll give you the stink eye. You know what? She will anyway, save your money. DO YOURSELF this holiday. I see your gutter minds you …

1
121 - Heather Carlucci, Medium. 1:23:12

4+ y ago1:23:12

1:23:12

Authenticity, intuition, and perception in a world full of rigid expectations. Meet Heather Carlucci, medical intuitive, former NYC pastry chef and restaurant owner. All-around badass Glamazon. She did all the things in food: pastry, savory, consulting, teaching, appearances on Good Morning America and Iron Chef. You name it she probably tackled it…

1
120 - Blue Plate Special, Intermission. 19:25

4+ y ago19:25

19:25

The Who, What, When, Where, and Why of Edacious, as well as the What's Next. There will be food. There will always be food. What the hell happened? Find out in this "Catch-Up" episode. So much life, I had to take a minute. Not a bad thing. Reflecton and solitude are essential in order to love yourself. To know yourself. To know what works and what …

1
119 - Emily Pelton, Veritas Vineyard & Winery. What is the "Farmers Shadow" and why should you care? 1:30:16

5+ y ago1:30:16

1:30:16

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 t…

1
118 - 3dacious Best of 2018! 37:27

5+ y ago37:27

37:27

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 because I'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 fill…

1
117 - Blue Plate Special - Auggie Wren's Christmas Story by Paul Auster. 21:59

5+ y ago21:59

21:59

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. When I was a young woman with big dreams, travel was a requirement. Still is. So I worked three jobs, saved some money, and lived on a friend’s couch in Glasgow until the only thing …

1
116 - Yvonne Ham, Nona's Italian Cucina. How many ways can Italian gravy heal a heart? 1:28:56

5+ y ago1:28:56

1:28:56

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 gran…

1
115 - 3dacious for December 6, 2018. 23:05

5+ y ago23:05

23:05

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 my Tylenol PM. This week? I rant about my hatred of cookie swaps and think aloud about smiling. Why women are told to do…

1
114 - Laura Fonner, Duner's. How can a little bit of time turn into a whole lot of food for folks in need? 1:44:54

5+ y ago1:44:54

1:44:54

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 …

1
113 - 3dacious for November 22, 2018. 28:51

5+ y ago28:51

28:51

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. This week? The Little White Party 2018, a restaurant with a milkshake that's a part of my DNA, a turkey pot pie to D…

1
112 - Trish Clinton, Private Chef, Zeta Psi Fraternity, University of Virginia. How is cooking for a frat house like being a mom? 1:42:31

5+ y ago1:42:31

1:42:31

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…

1
111 - 3dacious for November 8, 2018. 30:43

5+ y ago30:43

30:43

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. Beca…

1
110 - Stephanie and Jay Rostow, Virginia Vinegar Works. Why is acid the most important component of any dish? 1:26:43

5+ y ago1:26:43

1:26:43

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…

1
109 - 3dacious for October 16, 2018. 32:12

5+ y ago32:12

32:12

Welcome to another episode of 3dacious, a bi-weekly compendium of the top 3 regional Foods I Forked, Cool Collaborations, events I'm excited about, and as an extra special extra this week? My conversation with Lilia Fuquen of Virginia Humanities. I-Collective and UVA are partnering with Virginia Humanities to offer the 2-day symposium: Our Evolving…

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108 - Brian Noyes, Red Truck Bakery. How did a farm truck and a bag of granola create a community? 1:33:11

5+ y ago1:33:11

1:33:11

Welcome! In this episode of Edacious, we meet a former magazine art director turned baker. A man who used the skills acquired in his old career to set the look, feel, and intention for his current one, creating a new community in the process. I became acquainted with Brian Noyes of Red Truck Bakery when I wrote about him a few years back for Unite …

1
107 - 3dacious for October 4, 2018. 35:51

5+ y ago35:51

35:51

OMG what?! Yes, it’s ANOTHER new segment here at Edacious that’s a reconfiguration of a newsletter I created last Spring. Instead of quippy-quip words it’s the-closest-I-can-manage-to-dulcet tones for your ears. Who am I kidding? I’m more Becky from Roseanne than Terry Gross. Nevertheless here it is, a bi-weekly compendium of the top 3 regional Foo…

1
106 - Blue Plate Special, Community Spaces. Why Are Our La Taza's So Important? 32:24

6y ago32:24

32:24

Tribute Work. With Much Grief and Gratitude. Yet another tribute. On September 16th La Taza closes its doors. They’ll be having a huge party to celebrate and I encourage you to get there as soon as your little feet can carry you. Because La Taza rocks. La Taza is badass. La Taza is a motherfucking motherlode of brunch and camaraderie goodness and I…

1
105 - Edacious Round Table, Laura Fonner, Duner's, Harrison and Jennifer Keevil, Keevil & Keevil Grocery and Kitchen. How do we navigate hospitality in The Age of Outrage? 1:33:33

6y ago1:33:33

1:33:33

Navigating Hospitality. With Dedicated Food Folks. Welcome to a special episode, the second in a segment I like to call the Edacious Round Table. Instead of learning one person's journey, area Food Folks discuss a topic. The first covered #MeToo. Today we're talking hospitality. How do we traverse these waters in the stormy Age of Outrage? Are ther…

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104 - Ben and Kristen Beichler, Creambrook Farm. How can we get over our fear of all natural? 1:40:58

6y ago1:40:58

1:40:58

Dairy Work. With Raw Milk. How can we get over our fear of all natural? Welcome to an episode where a city girl learns the difference between black cows and brown cows and we demystify all the imagined dangers around one of the healthiest beverages you can drink, raw milk. Meet Ben and Kristen Beichler of Creambrook Farm dairy in Middlebrook, Virgi…

1
103 - Gay Beery, A Pimento Catering. How did her family's circus background help in the art of Culinary Theater? 1:26:18

6y ago1:26:18

1:26:18

Catering is hard work. Chefs like Gabrielle Hamilton earned their stripes doing large corporate catering events and if you read her memoir, "Blood, Bones, and Butter," you know doing the job of caterer is no joke. There are long hours, unpredictable circumstances, and anxious customers hell-bent on having everything absolutely perfect. Ever watch R…

1
102 - Blue Plate Special, Anthony Bourdain. 24:03

6y ago24:03

24:03

Bourdain's Work. Or Once Again, We Must Be Speakers for the Dead. We interrupt your regularly scheduled programming to bring you a semi-regular segment here at Edacious. A segment where I rant about a food topic so much on my mind, it warrants its own episode. Anthony Bourdain can't be summed up in a soundbite or a quote. His body of work stands fo…

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101 - Stacy Miller, Good Phyte Foods. How do you sell vegan to the masses without the dogma? 1:16:29

6y ago1:16:29

1:16:29

How do you sell vegan to the masses without the dogma? The Good Phyte. With No Diet Dogma Allowed. Welcome to Episode 101 and my conversation with Stacy Miller of Good Phyte Foods. Stacy became disgusted with overpriced, oversugared processed foods, especially snacks. Most are too caloric with high glycemic indexes but use wholesome packaging to bu…

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100 - LIVE Wine Tasting, Market Street Wine. Why is Petit Manseng so vilified? 1:31:28

6y ago1:31:28

1:31:28

Why is Petit Manseng so vilified? Just one of the topics we discuss during this very special LIVE event recorded at Market Street Wine to celebrate its new owners, Siân Richards and Thadd McQuade, and the 100th episode of Edacious. This special partnership acts as both celebration of our two businesses reaching an important benchmark, and one of co…

1
099 - Rachel Greenberg Willis, Cakes By Rachel. Does baking have a spiritual side? 1:42:18

6y ago1:42:18

1:42:18

Cake Work. With #MeToo Challenges, Baking Triumphs, and Spirituality. Does baking have a spiritual side? We explore this topic among others in Episode 99. Although anxiety-inducing for some, baking can actually be a way to calm yourself down and conquer your demons. Welcome to my conversation with Rachel Greenberg Willis of Cakes By Rachel! Rachel …

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098 - Blue Plate Special, Self-Sabotage! 30:37

6y ago30:37

30:37

Self-Sabotage Work. Or Why Would You Knowingly, Purposefully Jeopardize Success? We interrupt your regularly scheduled programming to bring you a semi-regular segment here at Edacious. A segment where I rant about a food topic so much on my mind, it warrants its own episode. Welcome to self-sabotage folks. And yes, it does relate to food. Very well…

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097 - Darcey Ohlin Lacy, Watermark Design. How did a graphic designer specializing in food start her business in a historic chicken shack? 1:33:06

6y ago1:33:06

1:33:06

Building Relationships. With Food Labels. Welcome to Episode 97 and a conversation with a food professional who travels under the radar. But if you've enjoyed food or beverage in Charlottesville, chances are you've seen her work. Meet Darcey Ohlin Lacy of Watermark Design. Darcey and her team specialize in labels and brand assets for food and bever…

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096 - Edacious Round Table, Arley Arrington, Arley Cakes, Clare Terni, The Whiskey Jar. How is #MeToo affecting Charlottesville? 2:04:18

6y ago2:04:18

2:04:18

Navigating #MeToo. With Food Women. Welcome to a very special episode, the premiere of a new segment on the podcast I like to call the Edacious Round Table. Instead of learning one person's journey, area Food Folks discuss a topic. First up? Harassment and discrimination in Food Work with co-hosts Arley Arrington and Clare Terni. How has it affecte…

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095 - Micah LeMon The Alley Light The Imbible 1:24:52

6+ y ago1:24:52

1:24:52

Cocktail Work. With History, Great Local Ingredients, and That Elusive Yummy Factor. Welcome to Edacious! In Episode 95 we talk with bartending master Micah LeMon of The Alley Light. Having enjoyed many a fine adult beverage up their back stairs it was great to finally sit down and chat about Prohibition, the evolution of bartending, current trends…

1
094 - Joy Crump, FoodE, Mercantile. How do you turn first-time visitors into regulars? 1:18:39

6+ y ago1:18:39

1:18:39

Revitalization Work. With conscious growth. In a bank vault. Welcome to Episode 94 and my conversation with Chef Joy Crump of FoodE and Mercantile in Fredericksburg. I was immediately taken with Joy when I met her during the Fire, Flour, Fork Women in Food panel where her thoughtfulness on the topic of running a kitchen stayed with me for hours aft…

1
093 - Happy 3rd Anniversary Edacious! 1:33:27

6+ y ago1:33:27

1:33:27

Edacious - Food Talk for Gluttons is three years old! It shows. Go ahead, listen to some of the earlier work. You'll hear the difference. When I started this project in 2015 I had no idea. No idea how to podcast, no idea what my goal was, no idea what would happen or if it would be worthwhile. I was afraid of so many things. But I showed up anyway.…

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092 - Polina Chesnakova, Chesnok. What happens when a baker/writer loses the use of her hand? 1:36:18

6+ y ago1:36:18

1:36:18

Baking Work. With New Normals. And Tons of Community Support. Welcome to Episode 92 and a conversation with a great writer and a dear friend. Polina Chesnakova of Chesnok blog first struck me with the level of expertise in her food writing and her enthusiasm for Charlottesville and its community members who do the Work of Food. After meeting her se…

1
091 - Angelo Vangelopoulos, Ivy Inn 1:38:56

6+ y ago1:38:56

1:38:56

Ghost Work. With Unparalleled Hospitality. Welcome to a conversation a long time in the making. I've wanted Chef Angelo Vangelopoulos of the Ivy Inn as a podcast guest since the inception of Edacious! Why? Because the Ivy Inn is a Charlottesville institution and one of my favorite places to eat. Chef Angelo? One of my favorite people inside or out …

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090 - Blue Plate Special, Food Poisoning! 26:21

6+ y ago26:21

26:21

Eating Out As A Dangerous Act. An Act of Trust. We interrupt your regularly scheduled programming to bring you a new segment here at Edacious. Created out of unfortunate circumstances. Mainly me passed out on the bathroom floor, cold tile on my face, trying to figure out how I can take a violent episode of food poisoning and make it a valuable topi…

1
089 - Best of 2017 48:30

6+ y ago48:30

48:30

Here it is folks. My Golden Fork Awards for 2017! What did I eat that was noteworthy? A lot of stuff evidently. These are dishes so tasty I have to talk about them at length, even months after eating. Which is how I construct the list, the way I've done it since 2009. It’s not a perfect method, just my own. Let me know what you think. Do you agree?…

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088 - Eric and Leslie Benz, Hunter Gatherer Dinners 1:40:34

6+ y ago1:40:34

1:40:34

I apologize for the moments of bad audio...tried like heck to fix it! Any gurus out there? I'm all ears! Literally. After hours of battle, the headphones have melded themselves to my head! Quick, Healthy Dinner Work. With Slow, Conscious Growth and Balance. Welcome to Episode 88! In this conversation, I speak with Eric and Leslie Benz of Hunter Gat…

1
087 - Virginia Wine Dinner, Caromont Farm 38:53

6+ y ago38:53

38:53

Dinner Work. With Lots and Lots of Community Effort. Welcome to a very special Thanksgiving episode! In this season of gratitude, I'm feeling very grateful for so many things, both personal and professional. What better way to celebrate that gratitude than with an event by the community for the community. Farm dinners at Caromont happen twice a yea…

1
086 - Fire, Flour, & Fork, Women in Food 1:03:55

6+ y ago1:03:55

1:03:55

Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Wo…

1
085 - Gabrielle Hamilton, Prune 1:30:17

6+ y ago1:30:17

1:30:17

Dream Guest Work. With Just Showing Up. Welcome to a very special episode! Back in February 2015 when I started this podcast, I spent a great deal of time figuring out my core values. Face-to-face interviews? Check. Community focus? Check. Dream guest? That one was easy. Gabrielle Hamilton of Prune in NYC is #1 on my laminated list, both for her ot…

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084 - Travis Croxton, Rappahannock Oyster Company 1:32:20

6+ y ago1:32:20

1:32:20

Bay Work. With Oysters. Welcome to my conversation with Travis Croxton of Rappahannock Oyster Company, who, along with brother Ryan, has helped bring the long and storied tradition of Virginia Chesapeake Bay oysters back into the spotlight. From one small grill at Merroir in Topping, Virginia these brothers have built a restaurant empire, one that'…

1
083 - Justin Ross, Parallel 38 1:20:49

6+ y ago1:20:49

1:20:49

"You have to learn from your mistakes. But don't dwell on your mistakes." Reimagining Work. With Labneh. And Wine. Welcome to Episode 83 of Edacious and a conversation with a restaurateur who has a chance many folks don't get. A second chance to open his restaurant in a new space. What does this mean for his staff? His customers? His bottom line? M…

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082 - Sara Adduci, Cheesemonger at Feast! 1:24:47

6+ y ago1:24:47

1:24:47

"Cheese wins. Always." ---Sara Adduci, Feast! Cheese Work. With Extra Cheese Please. Welcome to Episode 82 and my conversation with cheesemonger Sara Adduci of Feast! Sara worked front of house at various restaurants for 26 years. At a certain point she was moonlighting as a photographer. It was during a shoot for the wedding of a wine and cheese s…

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081 - Jake Busching, Jake Busching Wines 1:25:21

7y ago1:25:21

1:25:21

Wine Work. In The Car. Dirt and Stuff With Jake. Welcome to Episode 81, a conversation with a former goth slash punk rock frontman, a gentleman who has spent years making wines of place. Now he’s producing his own artisanal wines using the very best selection of grapes from vineyards he helped design. The results? Extraordinary. Meet Jake Busching …

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080 - Ian Glomski, Vitae Spirits 1:26:59

7y ago1:26:59

1:26:59

September is Virginia Spirits Month! Celebrate with all of your favorites. Preferably while listening to this episode. Spirit Work. With Community Changes. Welcome to Episode 80 and the very first recorded after the events of August 12th. Meet Ian Glomski of Vitae Spirits, a former UVA professor of microbiology who decided to take his knowledge and…

1
079 - Charlottesville Community Magic 32:17

7y ago32:17

32:17

“In every community, there is work to be done. In every nation, there are wounds to heal. In every heart, there is the power to do it.” ---Marianne Williamson Resistance Work. With Persistence, Resolve, Resilience, and Magic. Welcome Friends, to a special episode of Edacious. Because it is not business as usual in our town of Charlottesville, Virgi…

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078 - James Lum III, Matthew Greene, JM Stock Provisions 1:12:56

7y ago1:12:56

1:12:56

Meat Work. Whole Damn Animal. In this conversation meet James Lum III and Matthew Greene of JM Stock Provisions. Our very own whole animal butchery right here in Charlottesville, Virginia. Third partner Hunter Hopcroft of the Richmond outpost couldn't join us, but no worries. We had enough butcher talk to go around! I always ask the question, "Who …

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077 - Ian Thomas, Marlene Steiner, Virginia Distillery Company 1:32:13

7y ago1:32:13

1:32:13

Whisky Work. Without the E. It's a twofer on Edacious! In this episode, we hear from Marlene Steiner and Ian Thomas, both of Virginia Distillery Company in Lovingston, Virginia. Today's podcast is another chance to educate everyone on the American Single Malt spirit category and on Virginia Distillery Company who are making waves, collecting awards…

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076 - Tim Gorman, Sarah Gorman, Cardinal Point Winery 1:58:56

7y ago1:58:56

1:58:56

Wine Work. With Oysters. Welcome to Episode 76 and a laugh-filled conversation over wine with siblings Tim Gorman and Sarah Gorman of Cardinal Point Winery. Cardinal Point was the first winery The Hubby and I visited upon moving to Charlottesville a decade ago. Their November Oyster Roast remains my favorite food-related event. One which constantly…

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075 - Clay & Linda Trainum, Autumn Olive Farms 1:35:34

7y ago1:35:34

1:35:34

Pig Work. Welcome to Episode 75 and a conversation with folks who aren't just giving lip service to food raised in a pure, unprocessed manner, but walking the walk by carrying on a respected tradition of raising heritage Ossabaw and Berkshire pigs humanely in a natural, sustainable way. In a setting that wouldn't have looked unusual hundreds of yea…

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