Foodie & The Beast Is Back: Virginia Wine, Biodynamic Beef & the Business of Food Halls

We're back! After two weeks of soaking up the sun, Foodie & The Beast returned to the studio today, well, mostly. Maggie Keith couldn't join us in person, but she phoned in for a great conversation about regenerative and biodynamic farming.

First up, we poured into wine with Jennifer Dasom Anderson, who went from celebrated sommelier to winemaker herself. Jennifer co-founded Novella Wines, crafting bottles out of the Monticello AVA near Charlottesville, and splits her time as a Private Client Advisor at Berry Bros. & Rudd. We got the story behind her career pivot and a taste of what she's making.

Then came Maggie Keith, calling in from Foxhollow Farm, her family's 1,300-acre biodynamic operation in Crestwood, Kentucky. Maggie's a fourth-generation steward of the land and a former host of The Farmer and the Foodie on PBS, where she digs into farming, food culture, and land stewardship. Foxhollow raises and distributes 100% grass-fed beef straight to consumers, and Maggie's whole mission is connecting people back to nutrient-rich, locally sourced food.

We sat down with Nick Freshman, founder of Mothersauce Partners, a consultancy that helps everyone from restaurant groups to pro sports organizations figure out food and beverage programs for high-performance athletes. Nick's also become the go-to guy on food halls like Upside on Moore and brought in Tony Boloney’s cheesesteaks.

And because no episode is complete without drinks, John Filkins joined to talk shop. As Corporate Beverage Director for Clyde's Restaurant Group, John oversees beverage programs across 14 restaurants in the DMV including the recently opened Cordelia’s in Union Market District.

Great way to kick things back off. Every Sunday at 11AM on 1500AM or Tune in here for the full episode.