Podcasts about food folks

As we look toward 2024, we are excited to build on our history as a nonprofit storytelling community that educates and entertains through food-focused podcasts. And with your support, we will continue to empower the next generation of food systems storytellers through our unique education programs.On December 13, at Roberta's, the duo of virtuoso guitarist Alex Skolnick (Testament, Alex Skolnick Trio) and award-winning 7-string jazz guitarist Ron Jackson brought together the HRN and Osiris families for a night of great music, great food, great drink, and great conversation.Listen into this special episode recorded live from the event, including a conversation with Brandon Hoy, co-owner and founder of Roberta's and member of the HRN family since the very beginning. Proceeds from the event will support HRN's work in 2024 and beyond, including innovative content from your (new) favorite food folks, expanded education programs, delicious events, and more. Please consider supporting HRN.HRN on Tour is powered by Simplecast.

Twentieth Sunday After Pentecost "Isaiah 25:6-9"

Frank starts the show off by talking about GOP candidate for the 2024 election, Vivek Ramaswamy wanting to raise the voting age to 25 and Title 42 being lifted. After, Frank talks about McDonalds being found liable in the hot chicken McNugget burn lawsuit and also does his Commendations. Learn more about your ad choices. Visit megaphone.fm/adchoices

I had a really enjoyable conversation with Gemma Stafford about her second cookbook, “Bigger, Bolder, Baking Every Day.” This cookbook is really beautifully shot and has over 120 accessible, rustic, delicious recipes. I was just on the heels of baking pies for Thanksgiving and had suffered the slumpy crust, so Gemma shared her pie recipe with me that features full fat Greek yogurt to enrich the dough. Also enclosed is her tasty gooey jam tart that uses this pie crust.Are there other Cookbook Authors or Food Folks you would love to hear from? Drop me a note so I can connect with folks for 2023. Happy Baking. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

I had a really enjoyable conversation with Gemma Stafford about her second cookbook, “Bigger, Bolder, Baking Every Day.” This cookbook is really beautifully shot and has over 120 accessible, rustic, delicious recipes. I was just on the heels of baking pies for Thanksgiving and had suffered the slumpy crust, so Gemma shared her pie recipe with me that features full fat Greek yogurt to enrich the dough. Also enclosed is her tasty gooey jam tart that uses this pie crust.Are there other Cookbook Authors or Food Folks you would love to hear from? Drop me a note so I can connect with folks for 2023. Happy Baking. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

Clay Williams photographs food, drinks, and the people and places that define food culture. Over the last 15 years his adventures have taken him on road trips through Argentina and South Louisiana. They have found him hanging off the back of food trucks from Paris to The Bronx. He has sweat it out in tight kitchens with Michelin-starred chefs and wandered through fields of livestock with butchers and chefs seeking the origins of the meat and produce they purvey. And in the last two years, he's documented how the pandemic has impacted the people, restaurants, and communities throughout New York. Most recently, Clay's work has allowed him to photograph the food and stories of James Beard Rising Star Chef Kwame Onwuachi and Gullah Matriarch Ms. Emily Meggett, whose cookbooks were released in Spring of 2022. When he's not on set shooting cookbooks, you can find him on assignment for The New York Times, Food & Wine, The Wall Street Journal, Bloomberg, and The James Beard Foundation. In 2019, Clay co-founded Black Food Folks, a platform for professionals working in food and food media. The organization has provided a space to connect, collaborate, and share stories within the community. From 2020 through 2021, Black Food Folks hosted over 200 live conversations among members of the community and provided over $85,000 in grants to Black-run organizations in food and food media throughout the country. Most recently, Black Food Folks has launched a podcast, Black Desserts, currently in its second season. If Clay isn't behind the camera, he might be behind the stove cooking at home or out exploring local gems around the world. He lives in Sunset Park, Brooklyn, with his wife, Tammi Williams, a textile artist and founder of Yarn & Whiskey. Clay is available for assignments and projects  in New York and Philadelphia, and is happy to travel further afield. He is a member of @DiversifyPhoto. On this episode, Clay joins host Mitchell Davis and discusses the changing depiction of food in photography, the need to build trust with ones subject, and the importance of anticipating a shot and framing it before it happens (especially in the kitchen!). Follow Clay and his work on Twitter and Instagram: @ultraclay and Clay Williams Photo on Facebook. To see more of Clay's work, visit: claywilliamsphoto.com

Black Food Folks is a fellowship of black professionals working in food and beverage, food media, and events. The group was co-founded by a Brooklyn-based photographer specializing in food, drinks, and events, Clay Williams. He shoots assignments for The New York Times, The James Beard Foundation and Edible Brooklyn; and Director of Culinary Community Initiatives for the James Beard Foundation, Colleen Vincent. We discuss the necessity of sharing our own food stories, the current challenges facing the community of black food professionals, and what the future could look like for Black food. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Don't follow Clay Williams on Instagram if you don't want to get hungry. A Brooklyn-based photographer specializing in food, drinks and events, Williams is a prolific shooter for The New York Times, The James Beard Foundation and Zagat. Williams is also a founder of Black Food Folks—“a fellowship of Black professionals in food and drink, promoting and supporting one another for mutual success." Brooklyn news and views you can use: bkmag.com Email: hello@bkmag.com Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope

Which we could call every episode. This one has it all. People you would like to meet and talk to, food you would love to eat and to find and - well, fun just follows the Food Dude around! So, in order, here are: Stephanie from Rochester Cafe and Country Store on Route 100 in Rochester, VT; Ted Tomlinsen from The Spanked Puppy in Colchester VT; and Ben Newbury and me at The Meltdown in Barre VT.

Foodie? not a foodie?  The Bullies discuss food pairings with cigars and dive deeper into guilty pleasures, favorite foods from their past and more. Where does goose seaman fit into this discussion? Sit back, relax, click the play button and find out. Kevin Shahan of Cigarprop and Kerr Viajante of Stogie Road Cigars™ join their significant others Jessie and Jen. Listen as these two hard workings moms put up with the idiot men they love with. A comical and sometimes educational couples show that is guarantee to entertain.  

On this deluxe, super-sized, value meal episode, GV talks people taking things too literally, tells beverage tales about orange sodas and fruit punch, and, in the main event, takes a jaunt through his list of top fast food franchises. Thanks for tuning in and as always make sure to tell a friend!

Watch yourself ... there's more than just memorabilia on the walls in this episode. Also nipples. We cover nipples. Hugs. ❤️ *SUPPORT US ON PATREON* http://patreon.com/1159media *MERCH!* https://store.1159media.com *JOIN US ON FACEBOOK* https://www.facebook.com/groups/911calls Support this podcast at — https://redcircle.com/911-calls-podcast-with-the-operator487/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

On today's episode of All in the Industry®, Shari Bayer's guest is Clay Williams, a Brooklyn-based photographer specializing in food, drinks and events.  Clay has over a decade of experience documenting the ins and out of our industry, shooting for The New York Times, The Wall Street Journal, James Beard Foundation and more.  His photos can also be found in the book, 111 Places in Queens That You Must Not Miss. Clay is the co-founder of Black Food Folks, a fellowship of Black food and drink professionals, a place to come together and share information.  Since the pandemic, it's also become a virtual community gathering space and a media platform to amplify voices of those often ignored. Today's show also features Shari's PR tip - to persevere; Industry News discussion; and Solo Dining experience at Ollie's PIzza in High Falls, NY. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well, and have a wonderful Thanksgiving. Image courtesy of Bill Wadman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Clay Williams is Brooklyn-based photographer specializing in food, drinks and events. He's also the co-founder of Black Food Folks, a fellowship of Black professionals working in food, food service and food media. He sits down to talk with Ben about how we can be better allies in the food world (21:09), what distinguishes food photography from other forms of photography (36:35), his editing process after a shoot (48:45), and more! Current Curiosities: Ben: Montreal bagels Clay: Increasing representation in food media Follow us! Clay Williams: @ultraclay ( //instagram.com/ultraclay ) / Black Food Folks: @blackfoodfolks ( https://www.instagram.com/blackfoodfolks/ ) How Do You Do? Podcast: @hdydpod ( https://www.instagram.com/hdydpod/ ) Ben: @benhannani ( https://www.instagram.com/benhannani/ ) Website: www.hdydpod.com ( https://www.hdydpod.com/ ) Our guests' jams can be found on the "HDYD Jams" playlist ( https://open.spotify.com/playlist/4tBdUz3kXb1T5im2CzSBUV?si=qc_DgVSCR1W65phsuv6vVQ ) on Spotify!

Where can Black professionals in the food industry go for professional development, collaboration, and support? Colleen Vincent and Clay Williams founded Black Food Folks, a fellowship that centers Black people, our accomplishments, and our growth in food & drink. Colleen & Clay walk us through:  the food industry's gatekeeping and how that affects opportunities for Black people media's obsession with one Black chef at a time how and why they created Black Food Folks immediate changes they want to see in food & beverage how you can support Black chefs, writers, creatives, etc Mentioned in this episode Nicole Taylor Marcus Samuelsson JJ Johnson   Edouardo Jordan Black Food Folks daily conversations on Instagram Live Garrett Oliver talks with Jackie Summers on Black Food Folks Instagram Live Fresh Fest  Adam Rapoport, former Editor In Chief of Bon Appetit resigns (Eater article) Whetstone Magazine  For the Culture  While Entertaining by Amber Mayfield CashApp: $BlackFoodFolks Black Food Folks partners with Discover on the Eat It Forward Program (website & Instagram post) Connect with Colleen Vincent, Clay Williams & Black Food Folks Instagram: @BlackFoodFolks, @ms_collycol, @ultraclay  Twitter: @BlackFoodFolks, @Collycol, @ultraclay  Facebook: @Blackfoodfolks Website: blackfoodfolks.com   Listen to this episode   Apple Podcasts | Libsyn | Soundcloud | Google Podcasts | Stitcher | Spotify   Subscribe to the RSS feed: http://profoodmaker.libsyn.com/rss Reach out to the Pro Food Maker Podcast Website: profoodmaker.com  Instagram: instagram.com/profoodmaker Facebook: facebook.com/profoodmaker Twitter: twitter.com/profoodmakerpod Hashtags: #profoodmaker #profoodmakerpodcast

Day 13 of the Coronavirus shutdowns, and we don't know the end is in sight... with Sonia Folsom Riggs from The Colorado Restaurant Association, Jared Leonard from Hamburger Stan and Grabowski's Pizzeria, Dr. Sara Metz from Code-4 Counseling, LLC, Little Rich from Raquelitas Tortillas, Zachary Johnston The Spice Guy, Rebecca Brooke Berry and more!

Right before New York City shut down this spring, Clay Williams joined me for a casserole lunch to talk about his work as a food photographer, his history with the James Beard Foundation, and Black Food Folks, a group he formed last year with Colleen Vincent to support and bring together people in the black food community.

Black Food Folks is a fellowship of black professionals working in food and beverage, food media, and events. The group was co-founded by Brooklyn-based photographer, Clay Willams and Director of Culinary Community Initiatives for the James Beard Foundation, Colleen Vincent. We discuss the necessity of sharing our own food stories, the current challenges facing the community of black food professionals, and what the future could look like for black food.

Black Food Folks is a fellowship of black professionals working in food and beverage, food media, and events. The group was co-founded by Brooklyn-based photographer, Clay Willams and Director of Culinary Community Initiatives for the James Beard Foundation, Colleen Vincent. We discuss the necessity of sharing our own food stories, the current challenges facing the community of black food professionals, and what the future could look like for black food. --- Send in a voice message: https://anchor.fm/afrosknives/message

Honest, direct, real. Clay Williams and Colleen Vincent of Black Food Folks sit down with Speaking Broadly host Dana Cowin to talk about their collaboration with each other and their powerful relationship with the large, varied and prospering black food community. Tune in to hear their vision for how to change media and embrace the deep and diverse stories of the African diaspora.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Speaking Broadly is powered by Simplecast.

Clay Williams is a Brooklyn-based photographer specializing in food, drinks and events. He photographs assignments for The New York Times, The James Beard Foundation and The Wall Street Journal. Clay is a member of the board of Slow Food NYC and with Colleen Vincent is a co-founder of Black Food Folks, a fellowship of Black professionals in food media, service, and events. His latest book, “111 Rooftops in New York That You Must Not Miss” written by Leslie Adatto comes out this month from Emons and is available for pre-order on Amazon. Photo courtesy of Bill Wadman. A Hungry Society is powered by Simplecast.

In light of recent articles about the dearth of POC voices in food criticism and the need to diversify food media, what are POC food professionals responsibilities in analyzing, discussing, and transmitting cultures not their own? How can we be objective food writers without falling into the same traps as our White counterparts of appropriating and exoticizing culinary cultures that aren’t “our own”? By virtue of our writing, we are considered experts—what kind of implications does this have when we are considered experts on other POC cuisines?

Last minute Christmas Shopping on the agenda?  What about last minute Christmas podcast?  Don't worry, Sequel This has you covered.  In the 3rd annual Christmas Show, Ken Zuckerman from "The Marc and Ken Video Store Podcast" returns.  We know we've been gone for nearly two months, so we left some extra special surprises throughout this show including a second bonus pitch for a Christmas movie that shall be unnamed. If you're just here for the pitches, don't worry we have you covered.  Listed below is the exact spot  you need to say "Yoooooooooooo" too, because we're doing "Santa Claus The Movie Part 2!    01:10:00 - 01:22:00 Ken pitches "Santa Claus The Movie Part 2." NOTE:  This was actually Ken's first time viewing "Santa Claus The Movie"   01:25:00 - 01:50:00 Mar- wait.  Dave? Marc?  Both.  Or is this a mystery pitch?  Tune in!      Email: Sequelthis@gmail.com Facebook Page (like us and follow us for episode updates):  https://www.facebook.com/SequelThis/  iTunes (review us):  https://itunes.apple.com/us/podcast/sequel-this/id1115813317?mt=2

Three enthusiastic New Haven, CT food system change agents share their personal journeys, as well as their visions and practices for transformative change...oh and some fun food stuff too... with Guests Latha Swamy, Genesis Vicente, and Austin Bryniarski

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 there folks just not allowed in the restaurant because of their choices? My co-hosts are Chef Laura Fonner of Duner's in Crozet and Chef Harrison Keevil who with his wife Jennifer runs Keevil & Keevil Grocery and Kitchen while also taking the reins at Commonwealth Skybar on The Downtown Mall. It's a volatile topic with many recent ties to this region. In February, Chef Scott Crawford refused service to a restaurant critic at Crawford and Son in Raleigh. In May, Boylan Heights was taken to task for their "No drugs, no thugs," policy which has since been discontinued. Then in June Sara Huckabee Sanders tried to eat at The Red Hen and we all know what happened there. Lines are being drawn and tempers are high. Are restaurants still safe spaces? Places of refuge for food and intelligent, thoughtful discourse? The employees of a restaurant can be family in the right situation. A chosen family. This is the case at Duner's where some employees have worked there for 30 years. Family and hospitality go hand in hand. All of us agreed family dinners and celebrations were so important growing up, setting the tone for the rest of our lives. Why is hospitality important? It can change a person’s day. It’s a gift we give to folks. Restaurant hospitality is taking care of you, feeding you good food, and making sure you leave happy. Can the restaurant remain a judgment-free zone? A safe space where you leave politics at the door and your only goal to be fed and fed well? Maybe socialize a bit? That’s what we’re here to work out. Over food of course. We all agreed a customer causing an outright disruption is a pretty simple problem to solve. The customer needs to be quietly handled. And shown the door. Hopefully without too much disruption. But what about someone in the public eye with extreme political beliefs who just wants to eat? We discuss the pros and cons of the various decisions business owners made in the past, then work out what we would do. Which isn't always easy. Choice is a privilege. It’s easy to choose to serve someone if you own the business, not so much if you’re washing dishes or scraping plates in the back for an hourly wage and no benefits. Think about this for a minute. Simple hospitality. Even at the Red Wedding, Walder Frey served the Stark family a meal before the knives started flying. We’re so divided. Hate begets more hate. Can’t we do the same with a smile? Take the hard road and make the effort to be nice. Being mean, showing them the door, is easy, being hospitable takes way more effort. Charlottesville is a crazy quilt of folks, from old hippies and punkers to Lulemon Moms to Farmington Fridas to Belmont Bettys, students, folks of color who have lived here for decades, or recently arrived as immigrants from far shores. Plus every Dad, frat bro, techie startup preppie and freshman student in flip flops just navigating Bodo's for the first time. We’ve always served them. Why wouldn’t we now? Be kind. Serve all. “Life is about dealing with the hard stuff, working through it, and making yourself a better person.” ---Harrison Keevil How do you navigate self-care in this volatile age? We spend a great deal of time discussing this, sharing tips, including two chefs working hard to create a better culture in the kitchen so folks will stay for more than a year or two. What works? Exercise is good. As is sleep. Good food. Which is hard when you spend all your time making it for others while navigating hate. Like we have to do this weekend if Nazis show up August 12th. We talk about this too, our preparations, our hopes. We all agree that what Brian Ashworth did last year when scumbags starting throwing the heil around Ace Biscuit was the very right thing. He showed them the door. Disrupt my place? Don’t need to see your face. “Customers do expect us to be superhuman. Remember, we’re humans just like you are. We have bad days too. And then we have to deal with your bad day.” ---Laura Fonner What two famous opponents just dined opposite one another at Duner’s without incident? Who is the Duner Lunar? Who do we all agree has the most important job in the kitchen? Listen to find out. I’m so grateful to these talented folks for sharing their day off as well as their thoughtful responses. I’ll remember this conversation for a long time. Be safe out there Charlottesville. Big Love. One of the most thoughtful conversations I’ve ever been a part of. Makes me proud to live in this town. Stay edacious. “I’m going to be at Commonwealth (August 12th). I’m going to be there to serve anyone who wants to walk through those doors...I hope people come out. I’m not scared. I’m going to do my job. I’m going to open the kitchen.” ---Harrison Keevil SHOW NOTES – Links to resources talked about during the podcast: Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to the 3dacious newsletter! - The Top 3 listings for food writing, events, and food I forked delivered weekly to your inbox with minimal fuss in a nice and neat to-go package. Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

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 affected Charlottesville? What can we do to change things? We dive in. Arley Arrington works at Whisk in Richmond. Previously, she lived and worked in Charlottesville as a server in various restaurants and as a baker at Brookville. She's also done catering for The Space and owns her baking business, Arley Cakes. She is a past podcast guest and her lemon raspberry birthday cake won a 2017 Edacious Golden Fork Award. Clare Terni has lived in Charlottesville for 20 years and has worked on and off in food since she was sixteen, mostly catering and working in restaurants. She currently teaches Anthropology at JMU and works as both a server and manager for The Whiskey Jar, as well as creating social media for Ten Course Hospitality. As Clare states so well during our conversation, gender roles are changing slowly. They are broader than they once were, but limitations still exist. Many back-of-house employees are men while front-of-house are mostly women. If women are in the back, they're often relegated to salads or pastries. How do we change that? Certainly not with one conversation. But maybe by talking about it, we get other people talking, writing, discussing, disagreeing, and finally, making necessary changes. Maybe we do that. There's a lot to discuss. The way women accept the self-destructive behavior, yelling, and machismo in the food industry because it's what we've always expected. The way smiling or not is seen by turns as a sexual invitation or a BITCH label. The way Mansplaining, inappropriate comments, inappropriate touching, subtle and not so subtle digs at our gender are disguised as jokes. We cover it all. Are women more motivated to start their own businesses because they want to create a better environment? What about the roadblocks they face when they do? What about race? When you're a woman of color in the South who owns a business, how does that affect EVERYTHING? How did Donald Glover's Atlanta fit into our conversation? How does Charlottesville and its current dynamic fit into this discussion? We spend a great deal of time and get very vulnerable and real on this topic. Which was scary as heck for this Southern white woman. And awesome and wonderful and it makes me proud to know these amazing women. Is building a loyal staff who stay for years the answer? Building trust among your employees? A dedicated human resource department? What about small operations who can't afford that? What about a server who might smile a bit more because it means the difference between $200 in tips and $500? Is crying on the job okay? What about women chefs who insist gender makes no difference? When you're the boss it's important to model the behavior you want your employees to exhibit. In my opinion, it can affect the ambiance, even the food. Not only the culture of your kitchen but the culture of your restaurant. We are not health professionals. Just three women who do the Work of  Food and have stories and opinions. If you feel you've experienced harassment on the job or in any aspect of your life, please reach out to someone. Tell them about it. Heck, reach out to me and tell me about it. I'm not sure who or where to direct you, but I promise if you reach out? I'll find out. You are not alone in this. Relistening to this episode helped me understand how very much I don't know. How blessed I am because of my privilege. There's still so much to learn. I'm not woke but I am aware and I look forward to any education I experience every day of my life. I didn't edit this down. It's very long. It's very important. So I hope you'll give it a listen. There is so much here. Thank you to these ladies who had the courage to get vulnerable and tell their stories. I hope by doing so we can shed some light on the very real issue that is occurring daily here and all over the world. Maybe by talking about it awareness will rise and eventually we'll have other issues to tackle around a table because this one will be nonexistent. In the meantime, tell me what you think. Cheers. SHOW NOTES – Links to resources talked about during the podcast: Why Food Writing Matters! - I'm teaching a course as part of the Tom Tom Founder's Festival! Come be a part of the fun! Tuesday, April 10th from 7-9pm at The Pie Chest. We'll talk food writing, do some fun creative exercises, give away huge amounts of food writing books, and eat pie. Lots and lots of pie. Don't miss this chance to GET EDACIOUS! Crowdfunded Pitch Night! - Come see me pitch as part of the Tom Tom Founder's Festival! Wednesday, April 11th from 7-9pm at The Jefferson Theater, 9 local folks and I will have 3 minutes to pitch our business for a chance to win $5K! The audience selects the winner. So come on out and GET EDACIOUS! Goat Snuggling - Every Saturday through Mother's Day, Caromont Farm will be snuggling goats and passing the hat as part of their DACA initiative to make sure their employees are safe. Come participate in this important community effort. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Well, we're in a February slump, where the news is light and the releases are spread thin, but we managed to talk about a nice potpourri of things, based around throwbacks, remakes, remasters, fun, and prosciutto balls.*music via Toyler Eber on YourTube:www.youtube.com/watch?v=A_lFb-Pq_uk

Well, we're in a February slump, where the news is light and the releases are spread thin, but we managed to talk about a nice potpourri of things, based around throwbacks, remakes, remasters, fun, and prosciutto balls.*music via Toyler Eber on YourTube:www.youtube.com/watch?v=A_lFb-Pq_uk

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 year, at the beginning of the season to celebrate new growth, and at the end to celebrate harvest. Ceremonial beginnings and endings. All food is locally sourced and prepared by Food Folks who live and work in this region. They've become so popular I often see the same faces around the table, smiling, sipping wine, and introducing the newbies to the magic that is Caromont Farm. So when cheesemaker Gail Hobbs-Page asked me to record the event I did a happy dance. After listening to the results? I did another. And felt very grateful I captured this moment with sound. This Thanksgiving, as you travel and cook and take deep breaths because your Uncle Raymond said something idiotic, I hope you'll take a moment to be grateful for the things you have, rather than spending time dwelling on the things you want. After experiencing the 3rd Annual Farm Dinner at Caromont once again through audio, I find I have very much indeed. I wish you peace, joy, BIG LOVE, and extra stuffing. Happy Thanksgiving! Speakers you will hear in this episode: Gail Hobbs-Page - Farm Dinner Host and owner of Caromont Farm. Ian Boden - Chef of The Shack in Staunton, Virginia. Corry Blanc - Blacksmith at Blanc Creatives. Vu Nguyen - Of Blanc Creatives. Brian Noyes and Dwight McNeill - Of Red Truck Rural Bakery. SHOW NOTES – Links to resources talked about during the podcast: BBQ Exchange - Order their smoked turkey for the holidays like I did. You won't regret it! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Thanks for downloading WEDWay NOW!, the companion theme park news show to WEDWay Radio, and your window to the Disney community.  This is episode #69 - Food Folks and Fun.  - New storybook series created by Disney artists  - New Smokehouse in Downtown Disney  - Food Network Special at WDW  - More Festival of Fantasy float news And More! Enjoy!