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Edacious - Food Talk for Gluttons
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Food Talk. For Gluttons.
Food Talk. For Gluttons.

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Edacity. Hear from Polina Chesnakova on the extreme highs and basement lows that come from not knowing how, or when, your body will heal. This is good writing folks. Worth your time. Big Love!
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On guests: "We're there for them. Whether you're front of house or back of house. If they don't come to the building, there's no reason to be there. We need to make sure we take care of them even before they walk through the door. Anticipating their needs."

"There are going to be people you cannot please. And maybe noone pleases those people. But I think part of what we are here to do is to find out how...Every single one of those customers should be a learning experience."
---Justin Ross
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Food poisoning! Eating out as a dangerous act. As an act of extreme faith and trust. Welcome to a new segment on Edacious I'm calling The Blue Plate Special.
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Food poisoning! Do you tell on them? Or not? Do you shun them forever? Or give them another chance? Welcome to a new segment on Edacious I'm calling The Blue Plate Special.
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Getting food from the farm to your mouth involves so many steps. So much can go wrong. Thousands of folks serve us food every day that doesn't make us sick. This isn't easy. It involves attention to detail and care and always goes unnoticed. Well I notice. And I want to say thanks. Welcome to a new segment on Edacious I'm calling The Blue Plate Special.
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A shelf-stable dinner kit locally produced with all the ingredients you need to make a healthy meal in 30 minutes or less? Meet Eric and Leslie Benz of Hunter Gatherer Dinners! The perfect pairing for your CSA share whether it's produce or protein!
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A local chocolatier goes to Ecuador to see how it's made. Read all about it in this issue of Edacity. From Edacious - Food Talk for Gluttons podcast.
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Best pie? Best soup? Best event? Here is it folks, my BEST OF 2017 Golden Fork Awards! Didn't hold back this year. What word seemed to inform my decisions? I bet you can guess...
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"If you ever spend 24 hours on a working cheesemaking farm, you will understand completely why cheeses cost what they do. It's a job that never ends. They do it because they love it not because they're making a huge amount of money."
---Sara Adduci, Feast!
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Best pie? Best soup? Best event? Here is it folks, my BEST OF 2017 Golden Fork Awards! Didn't hold back this year. What word seemed to inform my decisions? I bet you can guess...
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