Writing Work. Victuals Love. Sorghum and Salt. Welcome to the third in a series of FOUR podcasts celebrating the Virginia Festival of the Book! (http://edacious.co/066) From March 16th-19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Ronni Lundy whose newest creation, Victuals, is a celebration of Appalachian foodways, one ingredient at a time. Victuals just won the 2017 IACP award for American Cookbook of the Year and is a finalist for the James Beard award in American Cooking. Seed saver Bill Best has called Victuals, "The 67th book of the bible!" and I agree wholeheartedly. This volume is going all the way baby! Ronni will be appearing at three events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!"

This episode is a re-airing of the lovely talk I had with Ronni at the tail end of the 2015 Appalachian Food Summit. Can you really get a sense of a region's history through one ingredient? This food writer and Appalachia advocate knows you can. Her books, Victuals, and Sorghum's Savor do just that. While both contain recipes, a good portion of the books talk about ingredient history, what each is and isn't, and the fascinating stories behind the folks who bring that food to your table.

As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history of salt. The history and evolution of this ingredient relate well to Appalachia's history as a land of extraction, as well as providing a base camp for all sorts of stories and anecdotes related to its history, harvest, and use.

Appalachia is a storytelling culture, and Ronni deftly uses this to incorporate important lessons into her tales. Because the purpose of the summit is to not only preserve but to move Appalachia into the growing, abundant, thriving, economically and environmentally productive region we all know it can be. It's an heirloom that just needs a little spit shine. It's time for a revival.

The fellowship from food gatherings is one of the hallmarks of Appalachia. Food as communion. Food as revival. Not food as performance where chefs come out after sweating their butts off in a kitchen just to receive a smattering of applause. There's a reason people crave the homemade meals from their upbringing. Food grown from heritage seeds taste better, keep longer, are better for the environment, and preserve history.

You're in for a treat guys. Ronni Lundy is a kick-ass broad. You're going to learn a lot. But these lessons are mixed in with great stories. Or as Ronni's says, "A little sugar before your medicine." Enjoy this episode then head out to all three events! See you there!

Lona Manik is a musician and third-year student at the University of Virginia.

Interview recorded by: Kirsten Hemrich

Edited by: Chase Browning

Music by: Poddington Bear by By Grace, Shadow by Shimmer, Please Listen Carefully by Jahzzar

Arts on Grounds is a production of WTJU, with generous support from the UVA Arts Council.

Wine Work. Taco Work. Writing Work. Welcome to the second in a series of FOUR podcasts celebrating the Virginia Festival of the Book! (http://edacious.co/065) 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 from 1-2:30pm as part of that series.

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.

Today accomplished vintner Jenni McCloud of Chrysalis Vineyards 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.

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.

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.

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.

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. Enjoy! Then head out to JMRL on 3/26 from 1-2:30pm. See you there!

Ken Hughes is a journalist, author and historian with the Miller Center of Public Affairs’ Presidential Recording Program. He joins Coy to discuss the revelations from the recordings of the Nixon White House during the Vietnam War, detailed in Ken’s new book, Fatal Politics. This interview was first broadcast on the release of Ken's book, in September 2015.

Citizens Band Radio is a production of the Center for Media and Citizenship at the University of Virginia. The program offers thoughtful conversations exploring issues of media and journalism, democracy and citizenship. The program is hosted by Coy Barefoot. Executive Producers are Siva Vaidhyanathan and Coy Barefoot. You can learn more at www.mediaandcitizenship.org.

Writing Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! (http://edacious.co/064) In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" 3/22, 4-5:30pm at Barnes & Noble.

Do you need culinary training to be a good food writer? Not necessarily, according to Sheri. Just as a doctor doesn't need to know every disease, a writer doesn't have to be a chef. By the same token, there is a clear difference between a food writer and a food typist, someone with only an interest and a blog. You've got to have a clear, profound STORY, not just an anecdote. Rhubarb is definitely that, a compendium of recipes and stories. Lots of stories about her connection, and ours, to this tart and tangy item. Sheri was thrilled to be asked to write about this misjudged vegetable which isn't just for pies! It has the same flavor profile as citrus, is very high in vitamin C, and works incredibly well in savory dishes.

In Rhubarb she shares its long history going back to the Victorian era. We discuss how to grow it, tips for storage, the differences between fresh and frozen, its medicinal properties, and her fond memories of dipping fresh-cut stalks into Tang as a snack. Yes, Tang! Did you know you can purchase hothouse rhubarb year-round? That's what Sheri did while doing research for this book. At one point she guesstimates she had 90 pounds of the stuff in her fridge. Nigella Lawson counts herself as a fan of this book and talks about it often on her website.

Sheri also talks about her lengthy process for recipe testing. Often cookbook recipes never turn out at home. Why is that? Sheri explains. Sheri has also appeared on Vivian Howard's show, A Chef's Life, talking about her love of casseroles. As I've said, she wears many hats. Her favorite topper? To get up in front of a group of people and tell food stories. Which is why you should definitely get your butt down to ALL of her events. After you listen to this episode of course. Cheers!

Big Blue Door Jam Collection is a selection of true stories told at Big Blue Door Jams between 2012-2105. This story was told by Mickey Kampsen in April of 2013 and the theme was Fools.

For more information on Big Blue Door, visit: bigbluedoor.org.

New stories added on the 15th of every month.

Big Blue Door Jam Collection is a selection of true stories told at Big Blue Door Jams between 2012-2105. This story was told by Christy Baker in March of 2013 and the theme was Books.

For more information on Big Blue Door, visit: bigbluedoor.org.

New stories added on the 15th of every month.

Big Blue Door Jam Collection is a selection of true stories told at Big Blue Door Jams between 2012-2105. This story was told by Browning Porter in March of 2013 and the theme was Books.

For more information on Big Blue Door, visit: bigbluedoor.org.

New stories added on the 15th of every month.

Tyler Green is a writer, critic, and host of The Modern Art Notes podcast.

Host: Chase Browning

Interview recorded by: Kirsten Hemrich

Edited by: Lona Manik

Music: Poddington Bear by By Grace, Please Listen Carefully by Jahhzar

Arts on Grounds is a production of WTJU and WXTJ with generous support from the UVA Arts Council.

In this hour, we’ll explore the music of two more giants of the New Orleans diaspora, pianist and composer Jelly Roll Morton, who left Louisiana in 1908 and clarinetist and soprano saxophone player Sidney Bechet, who hit the road in 1916. In the complex racial landscape of New Orleans, both Jelly Roll Morton, born Ferdinand Joseph LaMothe, and Sidney Bechet, like Kid Ory, were creoles. Creoles were lighter skinned mixed-race people, who brought conservatory musical training to the mélange that became jazz.