Podcast appearances and mentions of todd kliman

Todd Kliman, is a James Beard Award winning writer. After reading The Wild Vine you will know why. He has an incredible ability to bring to life the story of the Norton Grape and have you feel as if you just entered another world, you didn't even know existed. All the time going back into time and then bringing you back to the moment. He started out with the idea that he would write a column about Norton. But after meeting Jenni McCloud at Chrysalis Vineyards and spending time understanding her story and why she planted the largest single vineyard of Norton in the world he realized there was much more to this story and was inspired to write his book about it.For my part this is one of the more intriguing and interesting Podcast Episode interviews I have ever done. It just crystalized for me why I have been captivated by Norton and the wines it can produce when grown and vinted by a talented winegrower. One last note; if you ever have the opportunity to taste a well-aged Norton wine, say one that is at least 10 to 15 years in age, you will then understand and wonder like Todd does in the last segment of this Episode; what if Prohibition had not happened and wiped out all of the winegrowing in the Eastern United States what could have been. Enjoy the Episode.Thanks for being a listener to the Fine Wine Confidential Podcast. For more information go to www.finewineconfidential.com

In this Episode I interview my friend Scott Elliff the Founder & Owner of DuCard Vineyard along with his winemaker Julien Durantie. It is an in-depth look at how one small Virginia Estate tackles the challenges of growing and producing world-quality wine from the Norton grape. For my part I say, "and they do produce world-quality wine". DuCard happens to be the first winery I ever tasted a bottle of Norton from in my now 45 years of wine industry experience. It opened my eyes to a world of wine I had never encountered which would start me on my journey to taste as many wines produced from Norton and learn exactly what this wine was all about. What I discovered was a rich storied history that dates back to the early 1800's in Richmond, Virginia and Dr. Norborne Norton who is credited with the first propagation of this Wild Grape. Thus the book the "Wild Vine" by Todd Kliman would eventually come to my attention and now serves as the best reference you can find about Norton. All of this as a result of a chance purchase of DuCard Norton by my wife at a farmer's market here in Charlottesville. Thank you Scott. 

This Episode kicks off my new series of Podcasts focusing on wines produced from the Norton grape here in Virginia. In Episode #1 I recorded a conversation between the judges at the Homestead Norton Cup Challenge the weekend of November 3rd & 4th, 2023. It was during the lunch break before the judges finished judging the Final Four Norton wines that had made it into the final round that morning. It is an interesting insight into their thoughts.I especially enjoyed the conversation at the end between Dr. Bruce Zoecklein Professor Emeritus of Enology at Virginia Tech and Todd Kliman the author of the book Wild Vine which details the history of Norton and its origin dating back to 1823 and Dr. Daniel Norton.

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 inspires my food writing, including this humorous anecdote which continues to get reactions and comments even years later. The seeds for what would become Cardinal Point began way back in 1986 when their dad, Paul Gorman, put in his first grapes, selling them statewide. Tim and Sarah tended vines as teenagers with Tim taking over as Vineyard Manager shortly thereafter. In 2002 Paul's dream of an established winery was realized at a time when there were no others nearby. Veritas and Afton followed soon after and the seeds of a true agritourism destination on Route 151 in Nelson County were planted. Cardinal Point is a true family-owned business, a family which includes the fine folks hired to keep the vines shipshape. Folks who work tirelessly to grow the best product. Many of whom have been with Cardinal Point for years. "The idea of opening our own winery was attractive because you're stabilizing a commodity that otherwise is totally perishable. Grapes will break down the second you pick them up." ---Tim Gorman These days Tim is not only Vineyard Manager but also Chief Winemaker, one of the few in the area who does both. As a lawyer, Sarah handles legal issues, tasting room duties, as well as managing the many events and weddings which occur onsite, including summer concerts and the incredibly popular Oyster Roast. Projects like their Wine Cooperative, plus new varieties like their Hopped Chardonnay make sure the winery stays successful. Summer is an extremely busy time, both for events and its growing season. We walk through the seasons of a winery. What needs to happen and when. Did you know birds, deer, and squirrels threaten grapes? Such is life at a winery, essentially a grape farm. A lot is determined by weather. Praying for rain and hoping the rain stops. If you recall, 2016 was abysmal with over 40 straight days of showers. How does 2017 look? Pretty promising. Keep your fingers crossed. Knock some wood. As recently as a few years ago, Route 151 in Nelson County was a rural route of farms, churches, and pastoral views. Now it's a tourist destination of wineries, cideries, breweries, orchards, and farms. A true agritourism mecca. Tim is one of the founders of Nelson 151, a group of business owners in the area who hope to use their strengths to not only market more efficiently but make sure development stays within reason. How important is tourism to business in Nelson County? Extremely. Small wineries don't make enough in volume to make their mark on a national level, so getting folks to come try Cardinal Point is paramount. Without agritourism, many of the farms and wineries in the area wouldn't be able to continue using their land for agriculture. Tourism dollars help the community. It's a double-edged sword certainly, but Nelson 151 realizes that, keeping it in mind as they make decisions affecting its citizens. How does the threat of a pipeline affect things? We discuss the possible ramifications. Tasting at the winery is way better than standing in a wine shop, looking at a row of bottles, and choosing blind based on arbitrary scores which don't matter anyway. At the first sip, you immediately realize Tim's approach to winemaking is a little different. When he heard a lot of folks couldn't handle a bold tannic red, he worked to develop a softer one that's easier to drink and tastes wonderful. His Rockfish Red is a lovely blend of Cabernet Franc and Petit Verdot and goes great with burgers and pizza. It's a European approach with wine as a dinner beverage rather than a sacred only-to-be-corked at special events rare precious jewel. How did he develop his newest creation, a hopped chardonnay? Something that's never been done before? Sure it sounds gimmicky. But it's also extraordinary. A wine expert recently declared it, "A great expression of chardonnay." The highest compliment. "I buy by the numbers just like anybody else...but now the numbers are silly...they're just everywhere...and it usually means you're getting this boring supermarket 92." ---Tim Gorman Tim's process is fascinating a great combination of science, inspiration, inventiveness, and using what you already have readily available. Working with the land rather than against it. This is a Virginia-based winery with Virginia-grown grapes with Virginia-based winemakers who can explain why the 2016 tastes different than the 2015. No big corporations or importing done here. No big investors wondering why there isn't more consistency year to year. None of the typical white-to-red lineups of varietals like you see at corporate wineries. Again, working with terroir rather than catering to big corporate demands. "That's definitely the difference between an Ernest and Julio Gallo and a Cardinal Point. If we can develop a wine simply because it gives us more tank space? We'll do that." ---Sarah Gorman What does it take to run a family-owned business? Does every family dinner turn into a board meeting? How do they relate to the slew of awards Cardinal Point has garnered, most recently the 2017 Monticello Cup? How big a factor is terroir? How does Virginia terroir differ from other regions? Is it recognizable as a region? Why do so many ex-punk rockers now work in food? What is the story behind the statement, "These are my credentials," which appears on every bottle? We cover it all. "One thing we we're not going to do is re-enter the 2014 Clay Hill Cab Franc which did very well...we'll enter it for one season...we're trying to win a medal to help us sell that wine...but we're not trying to just keep getting awards." ---Tim Gorman "You're here to taste. You tell me which one you'd give a medal to...When you come into our winery, the last thing I want you hear you ask about is the medal...I want you to taste...if the Green is your gold medal, then buy it. It's your palate, everybody tastes (wine) differently." ---Sarah Gorman "They do change each year...this is farming...we're dry farmers, we don't even have irrigation...vintages matter, especially in Virginia...it matters in the good regions...what I like is I don't have to be beholden...I don't have to be that person making Budweiser that has to be the same every time." ---Tim Gorman We recorded this conversation in the Cardinal Point farmhouse which is available to rent. Did I mention the saltwater pool? We talk beer, hops, and even delve into the subtleties of Charlottesville roller derby. Not only is Cardinal Point the first winery I visited, it's also the first one I've talked to on the podcast! This conversation was dear to me not just because Green is my favorite summer wine but because my Critzer family originated and flourished right there on Route 151 where Cardinal Point is located. So traveling there felt like going home in more ways than one. Enjoy this episode then crack open a bottle or two of Green or your other favorite wine from Cardinal Point. We sure did! Cheers! SHOW NOTES – Links to resources talked about during the podcast: Rent a Farmhouse - It's at a winery. It has a saltwater pool. What more reason do you need? Green - It's my favorite varietal at Cardinal Point. So much so I wrote about it. The Wild Vine - We discuss Todd Kliman's book and how it relates to Virginia terroir. Burnley Vineyard - All of us blanked on the name of this fantastic vineyard near Gordonsville! I blame the wine. Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. 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! 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.

Food Writing Work. With the Best Food Writing 2016 Panel at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you go see Walter White at JPJ last Sunday and *NOT* go to the Best Food Writing 2016 talk? No worries, Edacious taped it for you! This year's multiple award-winning panel included moderator and editor of the series, Holly Hughes, and contributors Joe Yonan, Food & Dining Editor for The Washington Post, Jason Tesauro, author of The Modern Gentleman, and Todd Kliman, author of The Wild Vine. Writer Monica Bhide, author of Karma and the Art of Butter Chicken was scheduled to appear but had a family emergency. All of the panelists consider themselves writers first, food being just one aspect of their work. Because food is the starting point for so many deeper conversations, a philosophy that informs this podcast as well. Holly began editing the Best Food Writing series back in 2000. Through sixteen volumes published annually, she has presented hundreds of great pieces covering humor, travelogue, politics, memoir, history, as well as hard-hitting journalism covering all the different aspects of food. The series was conceived as a bedside table book, not a kitchen one. It makes a great gift because everyone eats. Pieces are short so you can dip into whatever strikes your fancy. Way back when the first edition was published, the time was right. Food was becoming its own thing, its own cultural trend. Folks like Anthony Bourdain, Michael Pollan, Ruth Reichel, and magazines like Saveur and Lucky Peach made food a thing to contemplate and read about. It went beyond reading a recipe or restaurant review. Reading about food became entertainment. Food became more than just what would I eat for dinner tonight? Then food blogs came along providing writers a massive platform for publishing their own in-depth pieces immediately. It raised food consciousness, putting it much more centrally focused in the national conversation. Why has food remained in the cultural zeitgeist? Why is it more important to us now? That's just one topic covered during this terrific panel discussion. Another? The current state of fine dining. As Joe Yonan so succinctly put it: "You don't always want the journey. They (chefs) always want to take you on a journey. I'm tired of traveling. I just want to sit here and eat my damn dinner!" This year's pieces include a love letter to ugly food, another one to the chicken tender, and the fabulous pieces read aloud by our panelists. Works about Chef Bo Bech, chicken fried steak, and eating tacos in Mexico City appear simple on first glance. Keep reading. As with so much great food writing what's on your plate or the person cooking it is only a starting point. It's never just about the food. It's about the deeper topics, the thoughtful life questions that connect us all. The same mission behind Edacious. Using food as an entryway. There's a reason these pieces were chosen as among the best. They have a story, great storytelling, a strong sense of narrative, a profound message. Give a listen. You won't regret it. SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. You donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Short Stack Editions - Love letters to a single ingredient. Sheri Castle, author of Rhubarb,  appeared at the festival and on this podcast. Victuals - Ronni Lundy's seminal work won the 2017 IACP Award for Best American Cookbook and is up for a James Beard Award later this month. She appeared at the festival and on this podcast. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! 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.

Writing Work. With Wine and Intention. Welcome to the last in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Writer and sommelier Jason Tesauro, author of The Modern Gentleman and a contributor to this year's Best American Food Writing series for his profile of chef Bo Bech. Jason will be appearing at an event Sunday, March 26th at JMRL as part of a panel discussion. Event details are listed below. I first became aware of Jason's writing because of his book. We know so many of the same people in the food world and I'm sure we've met briefly during my many forays to Barboursville Vineyards where he's been a sommelier for 15 years. So it was a thrill to finally coordinate our busy schedules for a talk. Not just any journalistic back and forth, but a real honest-to-goodness deep conversation about food writing which evolved into his philosophy of setting your intention as you move throughout your day. And your life. Something I can definitely get behind in this age of instant gratification. Slowing down. Making that tiny bit of extra effort. Living awake and aware. "My job as a writer...I want you to see past my words into the intention of that grower of that chef of that restaurateur." Jason's passion comes out in the piece selected for this year's Best Of series about Chef Bo Bech, a Michelin-starred chef in Denmark, who self-describes as "Complicated Simple". With every beautiful raw ingredient he selects, he sets his intention to transforms it for the plate, while preserving its simple essence. For example, changing the shape of an avocado so when you go to taste it your mouth goes on a journey of discovery and surprise. Chef Bech is no precious "Tweezer Punk" (Tesauro's term), but an innovative chef exploring boundaries. Pushing the diner's expectations and understanding of an ingredient. Continually setting his intention with every plate to create a unique dining experience for his patrons. One so special they'll never forget it. Which behooves Jason to take a similar approach when it comes to reporting. "The complicated part is how do I put my ego aside and how can I explore the humanity? It's about a beet, but it's not really the beet, it's the the heartbeat of the grower who survived the winter and made the ground sing." The deeper themes are the complicated part when it comes to food writing. Tesauro's piece is a travelogue of Virginia with Jason taking Chef Bech to all his favorite haunts, "foraging" simple ingredients for a one-off pop up in New York called The Bride of the Fox. Fifteen hundred people signed up, but only six invitations went out. A mere ninety minutes before the dinner was due to start. How did Jason get this sweet gig? What was his game plan? Listen to find out. "What I love about Bo Bech's food, he will take two ingredients that we're all familiar with and put them on a plate in a mashup we've never experienced...I think Bo never plays it safe. And I'm drawn to artists who live in that space...I like to be around people who are not pushing the envelope for innovation's sake, but they're challenging themselves to evolve and grow." Not resting on your laurels. Pushing yourself to do more. Jason is an embodiment of that himself, a true Renaissance man who not only writes, works as a sommelier, but who has created an entire lifestyle choice with his book and website The Modern Gentleman which espouses the belief no matter your age or background, there's no reason to move through life sloppy and half-assed, as my Momma used to say. The origin story behind the book fascinated me, then convinced me to buy a copy for my nephew. Because a huge part of that story involves setting your intention, saying "Yes" to opportunities, and overcoming fear. Just showing up. "To me intention is the important word here. Because the intention behind growing, behind sourcing, behind plating, I think that is immediately apparent (when it comes to restaurants). The 3-star (restaurant) wanted to show me their ego. They wanted the show. The 1-star nourished me and showed me her heart and her intention. And I came away with an understanding of each dish. A memory. Wheras the 3-star was a blitz of theater, of smoke, of polished meticulousness. But it felt souless." Future plans? Jason recently submitted a wine piece to Esquire. It's one he fought hard for because instead of talking about the beverage in the technical terms most sommeliers use, he went emotional. No flavor or sensory descriptors here. Jason focused on questions like how do you feel while tasting this wine? What does it make you want to do? In what time and place would you drink it? If the wine were a person, who would it be? That style of writing conveys so much more to the reader. It's more accessible. There are more opportunities for connection. While writing the piece, Jason set that intention and hoped for the best. He knew it might be rejected, but he showed up anyway. Guess what? The editors loved it and his article will appear in the Spring. I can't wait to read it and hope more food and wine writers follow his example. I know I'm inspired to do so. "I hope it leads to a shift in the way that we talk about food and wine. Because ultimately it's not just a bunch of salt and acid mixed up together. It's soul. It's place. It's intention." This talked propelled me. I left feeling energized, ready to set my own intentions for the podcast. Wandering through Jackson Ward made me nostalgic for my hometown which made me remember. Which made me rush home and write a blog post that garnered more response from readers than anything I've written in months. Maybe there's something to this intention thing? Listen and discover it for yourself. Then head out Sunday for his panel talk. See you there! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - Help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - Help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. To Your Health, WPVC 94.7 - Thanks to host M.C. Blair for having me as a guest! Here is the audio. Luca Paschina of Barboursville Vineyards - The man. The legend. In researching Jason, I came across this quote and knew I'd start the talk with it. It's from Bryan Curtis's piece in The Ringer called, "The Rise (and Fall?) of Food Writing." In a fully digitized world, food offers the promise of writing about something tangible. “I feel like people are longing for connection,” said the writer Jason Tesauro. “We’ve gotten to a place where soul and authenticity and genuineness — there’s a dearth of it about. A lot of food writing just deals with surface — it’s restaurant reviews and hype and ‘Look at what I’ve found that you haven’t heard about yet.’ But peel that back and what you’re really getting is an excuse to write about what’s real. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! 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.

Wine Work. Taco Work. Writing Work. Welcome to the second in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Award-winning food author Todd Kliman, former critic for The Washingtonian, author of The Wild Vine, and a contributor to this year's Best American Food Writing series. Todd will be appearing at an event Sunday, March 26th at JMRL as part of that series. Event details are listed below. I first became aware of Todd's writing because of his Oxford American piece on Peter Chang which went viral and did much to promote that nomadic chef's mystique. But it was during Todd's 2014 presentation at the SFA Summer Symposium in Richmond, where he talked about his book The Wild Vine, that I knew I'd have to meet him somehow. The Wild Vine isn't just about grapes, but about identity, immigration, and overcoming fear to reinvent yourself. A truly American-born idea. Daniel Norton discovered the only true American grape, the Norton, way back in Jefferson's time. Norton Street, a 2-block long narrow lane in Richmond marks the location of Magnolia Farm where the discovery took place. His gravestone in Shockhoe Hill Cemetery lies forlornly in a forgotten corner. "I didn't write the book because I'm a lover of Norton...I like it...but I like it for what it seems to embody to me...I knew that this was a good story." Today accomplished vintner Jenni McCloud of Chrysalis Vineyard is Norton's champion, an expert in appreciating this often overlooked and misunderstood wine and the only transgender vineyard owner in America. Recognition for Norton and his grape are building. Developments are happening. Listen to learn more. The book is marvelous, such a great story, and it was a thrill to discuss it with him. Likewise, Todd's piece in the Best of American Food Writing 2016 is about way more than tacos and mezcal in Mexico. It's about democracy, his own sense of disorientation, then discovery, and the danger and sense of extremity of culture that permeates everything when you live on the edge of the volcano that is Mexico City. How does one bite of a beetle transport you back 400 years while at the same time showing you the future of foodstuffs? We talk about it. "You can tell a story and that will be interesting on its surface...but if there's going to be a connection...there has to be something for me to speak through...I have to be able to connect with it...to bond with it...so I can get into the deeper tissue of it and then write from out of that...my heart and my brain is entirely engaged." Most people don't even know what food writing is, assuming we're all either cookbook authors or critics. Which simply isn't the case. Food writing goes deep causing the writer to think, to consider, to connect. When you read a Yelp review or even a review from an esteemed critic, it's flat, consisting of their opinions and stars. A soundbite that doesn't do nearly enough to encompass the real work and passion dozens of folks have done to bring forth that meal to your plate. "I think a piece of writing should be an experience in its own right...when you read it, it stands alongside it, that experience of eating at the restaurant...But that's not how most people come at it...most people want the information (only)." The eating environment has changed as well, with fewer folks being "regulars" at restaurants. There's just not that many places for folks to meet face to face anymore and when they do, they're on their phones. Social media has changed food. It's changed how people connect on an elemental level. What is Todd doing to fix that? Stay tuned! Like Norton and McCloud, Todd is in the process of reinvention, refusing to be pigeonholed into the "food writer" label. He left his position at The Washingtonian and is expanding his horizons, including a new book which explores yearning, loss, memory, time, and the nature of joy called, "Happiness is Otherwise".  Look for it soon. After this conversation? I can't wait to read it. "One of the things I find liberating about not being in the role of critic anymore is this constant assessing of what matters and what doesn't. What's relevant and what's not. I'm not interested in that. I'm interested in the ways that food connect people to other people. Or don't. It's also a way of erecting barriers. It has been. And continues to be." It was such a privilege to talk at length with one of my favorite food writers whose work I've followed for many years. Anyone interested in writing, literature, or who loves the deep questions in general, will get a lot out of this episode. Todd and I connected on so many levels, including our love of African literature, writing, our similar grief process, our parents, and the expressionist painter Oskar Kokoschka. Multiple connections guarantee a fantastic conversation. Which this definitely is. The conversation went another hour after I hit stop. I hope it's the first of many. Enjoy! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. Wole Soyinka - We connected over our love of African literature. The Silent Woman - A novel, and inspiration for Kliman's new book, "Happiness is Otherwise". Oskar Kokoschka - Expressionist painter who informed Kliman's newest work. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! 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.

On June 30, 2011, Todd Kliman delivered the banner lecture "The Wild Vine: A Forgotten Grape and the Untold Story of American Wine" Vineyards and wine making have become all-American success stories in recent years, especially in Virginia. In his book, The Wild Vine, author Todd Kliman engagingly traces the story of the native grape hybrid, and its nineteenth-century Virginia advocate, that led by a circuitous path to the rebirth of wine-making in the twentieth century. The story begins long before California supposedly put America on the viticulture map with Dr. Daniel Norton's experimentations with grapes in Richmond. The Norton hybrid migrated to the Midwest and then, after seemingly disappearing, returned to Virginia soil to great success in more recent times. Todd Kliman is food and wine editor of the Washingtonian. (Introduction by Paul A. Levengood and Jack Berninger) The content and opinions expressed in these presentations are solely those of the speaker and not necessarily of the Virginia Museum of History & Culture.

On June 30, 2011, Todd Kliman delivered a Banner Lecture entitled "The Wild Vine: A Forgotten Grape and the Untold Story of American Wine." Vineyards and wine making have become all-American success stories in recent years, especially in Virginia. In his book, "The Wild Vine", author Todd Kliman engagingly traces the story of the native grape hybrid, and its nineteenth-century Virginia advocate, that led by a circuitous path to the rebirth of wine-making in the twentieth century. The story begins long before California supposedly put America on the viticulture map with Dr. Daniel Norton's experimentations with grapes in Richmond. The Norton hybrid migrated to the Midwest and then, after seemingly disappearing, returned to Virginia soil to great success in more recent times. Todd Kliman is food and wine editor of the "Washingtonian". (Introduction by Paul A. Levengood and Jack Berninger)

For decades Americans have relied on the opinion of their local newspaper's professional food critic when choosing where to dine. While many still turn to the pros, lots of people are also checking in with websites like yelp, urbanspoon and chowhound that house diner reviews before heading out to dinner. Today we'll talk with our resident foodie Patrick Evans-Hylton of Hampton Roads Magazine and Todd Kliman, Food and Wine Editor and food critic for The Washingtonian magazine, about the growing numbers of critics among us.