The Edible Valley Podcast

In this episode of The Edible Valley Podcast, we delve into the world of artisan cheesemaking with Doug Smith, co-owner Natural Pastures Cheese Company in Courtenay, BC. Since its inception in 2000, Natural Pastures has become a cornerstone of Vancouver Island's culinary landscape, celebrated for its commitment to quality, sustainability, and innovation. Doug shares insights into the company's journey from a local dairy operation to an award-winning cheese producer. He discusses the unique challenges and rewards of working with both cow and water buffalo milk, highlighting how the rich, creamy texture of buffalo milk contributes to distinctive cheeses like their acclaimed Bufetta, which earned a Gold Medal at the 2023 Royal Agricultural Winter Fair. Listeners will gain an understanding of the meticulous processes involved in crafting cheeses such as Comox Brie, Pacific Wildfire, and Aged Farmhouse. Doug emphasizes the importance of local sourcing, noting that all milk used is obtained from Vancouver Island farms, ensuring freshness and supporting the local economy. The conversation also touches on the broader cheese industry in British Columbia, the significance of traditional methods in modern production, and the role of community support in sustaining local food artisans. Doug's passion for cheesemaking and dedication to excellence shine through, offering listeners a deeper appreciation for the craft behind their favorite cheeses.   #EdibleValleyPodcast, #DougSmith, #NaturalPasturesCheese, #CheeseTalks, #CheesePodcast, #OnTheCoast #ArtisanCheese, #Cheesemaking, #Cheeselover, #Cheeseboard, #Cheesemaker, #CheesePlatter, #Fromage, #AgedCheese, #GourmetCheese #VancouverIslandCheese, #BuyBC, #SupportLocal, #FarmToTable, #SustainableFarming #Foodie, #InstaFood, #FoodPhotography, #CharcuterieBoard, #WineAndCheese, #FoodiesOfInstagram

This week on The Edible Valley Podcast, Chef Jonathan Frazier is joined by special guest host Erin Haluschak as they take the show on the road to Radio Row in New Orleans for Super Bowl 59. They sit down with Mark Bologna, host of the Beyond Bourbon Street podcast, to explore what makes New Orleans' food culture so iconic. From gumbo and jambalaya to po' boys and beignets, they dive into the city's rich culinary traditions and how food is at the heart of the New Orleans experience. Mark shares his journey into podcasting, his love for the city, and what makes Beyond Bourbon Street a must-listen for food lovers and travelers alike. Of course, it wouldn't be a Super Bowl episode without a little football talk. Jonathan, Erin, and Mark break down their predictions for the big game, discuss the energy in the city leading up to kickoff, and talk about the best game-day eats. Tune in for a fun, flavorful, and football-filled episode live from New Orleans!

In this episode of The Edible Valley Podcast, we dive into the biggest food trends shaping 2025. From sustainable innovations and global flavors to the rise of AI in the kitchen and locally sourced ingredients, we explore what's next in the world of food. How will these trends impact chefs, home cooks, and the way we eat? We break it all down!   Plus, we shift gears to talk about Chef Jonathan's exciting trip to the Super Bowl and New Orleans! From legendary Creole and Cajun cuisine to iconic spots like Café du Monde and the French Market. Tune in for future mix of insightful food discussions, travel stories, and a taste of New Orleans, only on The Edible Valley Podcast!

In this episode of The Edible Valley Podcast, we sit down with the dynamic and multi-talented Taylore Darnel, also known as The Spirited Chef. With a deep-rooted passion for food, spirits, and education, Taylore brings a wealth of knowledge from her experience as a chef, instructor, and meal designer, specializing in food and beverage pairings.   We also dive into a couple of delicious meal ideas, exploring how thoughtful pairings can elevate the dining experience. Plus, we chat about the Victoria Whisky Festival, where Taylore shares her insights on the world of whisky, flavor profiles, and how spirits can complement a dish just as well as wine.   From leading formal culinary instruction for adults to creating engaging and fun cooking experiences for kids, Taylore's approach to food is all about connection, creativity, and flavor. She also teaches a course on flavor, helping people develop their palates and understand the science behind great taste. Beyond the kitchen, Taylore applies her expertise in accounting, business development, and marketing, making her a powerhouse in both the culinary and entrepreneurial world.   Join us for a conversation filled with flavor, insight, and inspiration—whether you're a home cook, an aspiring chef, or a food and drink enthusiast, there's something for everyone in this episode!  

In this special year-end episode, hosts  & Chef Jonathan Frazier and William Stringer take a heartfelt look back at the highlights of The Edible Valley Podcast in 2024. With episodes 229 through 245, they explored the rich food culture of Vancouver Island, featuring local farmers, chefs, and producers, while sharing practical tips and delicious recipes with their audience. From creative Thanksgiving ideas to the savory secrets of umami, each episode brought fresh insights and inspiration. Highlights included an in-depth discussion on sustainable farming with Ridgewood Farm, a deep dive into the history of Courtenay Country Market, and the heartfelt reflections on mental health in the culinary industry. The holiday episode, hosted by Jonathan and his wife Erin, was particularly memorable, showcasing a festive menu that brought the community together to raise funds for the food bank. The year also marked personal milestones, such as the arrival of William's baby girl and collaborations with Jet FM's Valley Now. These moments exemplify the podcast's mission to strengthen connections within the community and celebrate the unique culinary identity of Vancouver Island. As a special treat, Jonathan and William share a simple recipe to highlight the magic of umami:   Miso Butter Mushrooms Ingredients: •2 tbsp unsalted butter •2 tbsp white miso paste •200g button or cremini mushrooms, sliced •1 clove garlic, minced •1 tsp soy sauce •Fresh parsley for garnish   Instructions: 1.Heat a skillet over medium heat. Melt the butter and mix in the miso paste until combined. 2.Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender. 3.Add the garlic and soy sauce, cooking for another minute. 4.Garnish with parsley and serve as a side dish or over rice for a quick umami boost! Thank you for joining us on this flavorful journey. Here's to another year of culinary discovery in 2025!  

In this festive episode of The Edible Valley, Jonathan is joined by Erin, stepping in for William, who is away celebrating the arrival of his baby girl. Together, they reflect on their recent holiday dinner at Dove Creek Hall, sharing the triumphs, lessons learned, and how the event brought the community together. From serving up a locally-sourced turkey and vegan roast to sending guests home with delicious leftovers and raising funds for the local food bank, the evening was a perfect blend of celebration and giving back.   Jonathan and Erin also offer practical tips to help you plan your own holiday feast, including sourcing local ingredients, incorporating family traditions, and creating a warm, inviting atmosphere. Whether you're hosting a small gathering or a large celebration, their insights will inspire you to make this season memorable. And finally, a warm congratulations to William on the arrival of his baby girl—welcome to the world, little one!

In this episode, hosts Chef Jonathan and William dive into the story of the Courtenay Country Market, a beloved staple of the Comox Valley. They're joined by Dean Garrett, the former owner who helped shape the market's success. Dean shares stories from his years in the grocery business, offering insights into the challenges, rewards, and community connections that come with running a local market. Now a mortgage broker in the Comox Valley, Dean reflects on his journey and the enduring impact of the market on the community. Tune in for a behind-the-scenes look at this local treasure!

In the latest episode of The Edible Valley Podcast, hosts Jonathan Frazier and William Stringer are joined by Mary-Jane Douglas, co-owner of Ridgewood Farm in Merville and an active member of the BC Cattlemen's Association. Mary-Jane shares insights into her commitment to raising beef, eggs, and pork with sustainable practices, which are offered at the Comox Valley Farmer's Market. She also highlights her excitement for “Burger It Forward,” a Canada-wide initiative launched by Canada's beef farmers to support community restaurants and food banks. Last year, the campaign raised over $67,000, and organizers aim to expand BC's participation in 2025. Mary-Jane encourages Vancouver Island restaurants to get involved, emphasizing the pride local farmers feel in supporting this community giveback program.

On this episode of The Edible Valley Podcast, we explore the HABIT Cookbook with the dynamic husband-and-wife team behind it, Josie Boulding and Ryan Stuart. HABIT Cookbook is a unique tool designed to help anyone reset their relationship with food. Josie, a social media influencer known as “Restless Josie” with over 55,000 followers, shares her firsthand insights on cooking with health at the forefront, featuring recipes that are as enjoyable as they are nourishing. Ryan, a widely published journalist specializing in outdoor adventure and environmental topics, walks us through the research and development of HABIT, explaining how even small changes in diet and mindset can have lasting health impacts. Together, they offer a fresh approach to sustainable eating, inspiring readers to build healthy habits that are impactful and easy to maintain.   Ryan and Josie call the Comox Valley home, where they continue to inspire and innovate both in and outside the kitchen. Website and Book Link: restlessjosiecooks.com   https://www.amazon.ca/Habit-Bases-Recipes-New-Cooking/dp/1068814209   Instagram: https://www.instagram.com/habit_cookbook                    https://www.instagram.com/restlessjosie/   #EdibleValleyPodcast, #HABITCookbook, #HealthyHabits, #SustainableEating, #FoodIsMedicine, #HealthyLifestyle, #CookingWithPurpose, #NutritionMatters, #FoodiesOfInstagram, #MindfulEating, #WholeFoods, #EatClean, #RealFood, #HealthJourney, #WellnessTips, #RecipeInspo, #FoodForWellbeing, #CulinaryCreativity, #WellnessWarrior, #FoodEducation, #MindBodySoul, #GoodEats, #EatForLife, #HealthyLiving, #WellnessCommunity, #InTheKitchen, #FoodInnovators

Welcome to The Edible Valley Podcast, episode 241! With Thanksgiving just around the corner, today we're diving into creative ways to put a twist on classic holiday dishes. Hosts Chef Jonathan Frazier and William Stringer are here to inspire you with exciting alternatives to traditional recipes, from unique turkey preparations to inventive side dishes that will surprise your guests. Plus, we'll explore fun and delicious ways to repurpose Thanksgiving leftovers, so nothing goes to waste. Join us as we take Thanksgiving to the next level with these fresh, flavourful ideas. Let's get cooking and make this holiday unforgettable!

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer explore the savoury world of umami, the “fifth taste.” They discuss its scientific basis, origins in Japanese cuisine, and how it enhances flavours in dishes from soy sauce to Parmesan. Chef Jonathan offers practical tips on incorporating umami into home cooking, while the hosts share fun stories, including a kitchen mishap and a debate about cheese. Join us for a quick, informative dive into umami and discover how it can transform your culinary experience.

In this episode of The Edible Valley Podcast, hosts William Stringer and Chef Jonathan Frazier explore the benefits of attending culinary school. As they chat about their personal experiences, they highlight the rich culinary education available on Vancouver Island, including renowned institutions like North Island College, Vancouver Island University and Camosun College. Jonathan shares insights into his new role as an instructor, and the duo reflects on the opportunities and challenges faced by aspiring chefs. Whether you're considering a culinary career or just curious about the profession, this episode offers a glimpse into the passion and community that drive the industry. 

In Episode 238 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer dive into the world of ultra-processed foods. They break down what makes these products so popular and convenient, while also discussing the health risks and nutritional concerns associated with them. Are ultra-processed foods a necessary part of modern life or a growing problem for our health? Tune in to hear take and learn practical tips on making healthier food choices.   #EdibleValleyPodcast, #UltraProcessedFoods, #FoodFacts, #HealthyLiving, #ChefTalk, #NutritionInsights, #BalancedDiet

Join hosts Jonathan Frazier and William Stringer on “The Edible Valley Podcast” as they delve into the crucial topic of mental health for chefs. In this episode, they explore the unique challenges faced in the culinary world and share practical strategies for promoting well-being in the kitchen. From achieving work-life balance to creating a supportive work environment, managing stress, and recognizing hard work, Jonathan and William provide valuable insights and tips to keep chefs healthy and thriving. Tune in for an engaging and informative discussion designed to support the mental health of those in the culinary profession.

In Episode 236 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer delve into staying cool and nourished during the summer heat with refreshing foods and drinks. Explore the benefits of hydrating fruits and vegetables, and discover easy recipes like cucumber mint coolers, watermelon salads, and Greek yogurt parfaits. Learn how to create light, nutrient-rich meals that keep you cool without heating up your kitchen. Join us for practical tips and delicious ideas to enjoy a refreshing and energizing summer!     #SummerFood, #StayCool, #RefreshingRecipes, #Hydration, #HealthyEating, #ColdDishes, #SummerDrinks, #BeatTheHeat, #FreshIngredients, #CucumberMintCooler, #WatermelonSalad, #GreekYogurtParfait, #NoCookRecipes, #EasyRecipes, #LightMeals, #NutrientRich, #HealthySummer, #SummerSnacks, #CoolBites, #EdibleValleyPodcast

Join Chef Jonathan Frazier and William Stringer in Episode 235 of "The Edible Valley Podcast" as they dive into the 2024 BC Seafood Festival held at Mount Washington in the Comox Valley. This event marks the 16th anniversary of the largest seafood festival in Western Canada. The Comox Valley, known for producing over 50% of British Columbia's shellfish, is the perfect backdrop for this celebration. Tune in for insights on seafood-filled dinners, competitions, Master Classes, and tastings, all spotlighting the best of BC's award-winning seafood producers and culinary talents.

In this episode of the Edible Valley Podcast, hosts Jonathan Frazier and William Stringer bring you highlights from the Culinary Federation's 61st National Conference in Edmonton. They discuss key workshops on sustainable agriculture and food waste, along with exciting culinary competitions. The recent Food Fest at the Farmer's Market is also featured, showcasing local food creations and community engagement, including a fundraiser for Lush Valley and special awards. Looking ahead, they preview the upcoming Seafood Festival from June 21-23, detailing various demos and events. The episode wraps up with special recognitions, including the Lifetime Achievement Award for Lesley Stav and acknowledgments of new board members. Tune in for an inspiring and informative journey through the latest in the culinary world! #EdibleValley, #CulinaryInspiration, #FoodFest, #SeafoodFestival, #SustainableAgriculture, #FoodWaste, #CulinaryAwards, #CommunityEngagement, #CookingEvents, #FoodieCommunity, #LocalFood, #FarmersMarket, #CulinaryMasterclass, #ChefsCorner, #SeafoodDemos, #CookingWorkshops, #LifetimeAchievement, #ListenerEngagement, #FoodPodcast, #CulinaryPodcast

In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.   Spring-Inspired Recipes for 4 People: Asparagus and Pea Risotto: Ingredients: 1 cup Arborio rice 1 bunch asparagus spears, trimmed and cut into 1-inch pieces 1 cup fresh peas, shelled 2 shallots, finely chopped 4 cups vegetable broth 1/2 cup grated Parmesan cheese Salt and pepper to taste Instructions: Sauté shallots in olive oil until translucent. Add Arborio rice to the skillet and cook until translucent. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked. Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese. Season with salt and pepper to taste. Serve hot. Spring Greens Salad with Strawberry Balsamic Vinaigrette: Ingredients: 8 cups mixed spring greens (spinach, arugula, lettuce) 2 cups fresh strawberries, sliced 1/2 cup toasted almonds 1/2 cup crumbled feta cheese 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 2 tablespoons honey Instructions: Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese. In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette. Drizzle the vinaigrette over the salad just before serving. Rhubarb Crisp: Ingredients: 4 cups fresh rhubarb, chopped 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/2 cup rolled oats 1/4 cup unsalted butter, melted 1 teaspoon ground cinnamon Instructions: Preheat oven to 375°F (190°C) and grease a baking dish. In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish. In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping. Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.   #EdibleValley, #SpringFlavors, #SeasonalEating, #PacificNorthwest, #LocalFoods, #ForagedFoods, #SpringRecipes, #CulinaryJourney, #FoodExploration, #FreshIngredients, #CookingTips, #FarmersMarketFinds, #FoodPodcast, #FoodieLife, #SeasonalProduce, #SpringInspiration, #ForagingAdventure, #FlavorfulSpring, #EatingFresh, #SpringCuisine.              

In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier, William Stringer and special guest Blayne Prowse delve into the art of zero-waste cooking. Exploring mindful eating and sustainable living, they uncover ways to reduce food waste and packaging waste in the kitchen. From transforming leftovers into flavorful soups to repurposing stale bread, each discussion thread intertwines practical tips with eco-conscious insights. Join the conversation as they share creative recipes, actionable strategies, and inspiring anecdotes, inviting listeners to savor sustainability one delicious meal at a time. Tune in for a culinary journey towards a greener, more flavourful future.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!

In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.     #FoodPodcast, #CulinaryConversations, #FoodieTalk, #GourmetPodcast, #CookingTips, #ChefTalk, #FoodCulture, #FoodStories, #DeliciousDishes, #FoodAndDrink, #EpicureanJourney, #TasteExploration, #GastronomicAdventure, #CulinaryExperience, #FlavorfulConversations, #KitchenInspiration, #FoodForThought, #TastyTalks, #FoodieCommunity, #CookingAdventures      

In Episode 229 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer delve into the fascinating world of oysters, focusing on their significance in Pacific Northwest cuisine and the unique farming methods used in Vancouver Island. From discussing the rich history of oysters in the region to exploring the pristine waters surrounding Vancouver Island and their impact on flavor, Chef Jonathan and William provide valuable insights into the cultivation, cooking techniques, and wine pairings for these delectable shellfish. Join them on a culinary journey as they uncover the secrets of these ocean delicacies.   Classic Mignonette sauce is a simple and flavorful accompaniment for fresh oysters, known for its tangy and slightly sweet taste. Here's a traditional recipe for making Mignonette sauce: Ingredients: 1/2 cup red wine vinegar 2 tablespoons finely minced shallots 1 teaspoon freshly cracked black pepper Optional: a pinch of salt to taste Instructions: In a small bowl, combine the red wine vinegar, finely minced shallots, cracked and black pepper,. Stir well to mix all the ingredients together. Taste the Mignonette sauce and adjust the seasoning if necessary. If desired, add a pinch of salt to enhance the flavors. Cover the bowl with plastic wrap or a lid and refrigerate the Mignonette sauce for at least 30 minutes to allow the flavors to meld together. Before serving, give the Mignonette sauce a final stir to ensure all the ingredients are well combined. To serve, spoon a small amount of the Mignonette sauce over freshly shucked oysters on the half-shell just before eating. Alternatively, serve the Mignonette sauce alongside the oysters in a small dish for dipping. Mignonette sauce is best when made fresh and served immediately, but it can be stored in the refrigerator for up to a week in an airtight container. Give the sauce a quick stir before using it to refresh the flavors. Feel free to customize the Mignonette sauce to your taste preferences by adjusting the quantities of shallots, black pepper, . Some variations include adding minced fresh herbs such as parsley, chives, or tarragon for added flavor complexity.

In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.

In Episode 227 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer unwrap the essence of Christmas in a culinary extravaganza. Delving into practical tips for seasonal menu planning, the episode navigates through the art of creating classic Christmas dishes. From traditional roasts to delectable desserts, they unravel the secrets behind crafting these iconic delicacies. Offering insightful advice for both novice and seasoned cooks, the hosts share invaluable expertise to elevate your festive cooking experience. Join them on this flavorful journey as they celebrate the spirit of Christmas through tantalizing flavors, culinary wisdom, and the joy of shared meals. Homemade Cranberry Sauce: Ingredients: 12 ounces (340g) fresh or frozen cranberries 1 cup (200g) brown sugar 1/2 cup (120ml) orange juice 1/2 cup (120ml) water Optional: Orange zest, cinnamon, cloves, or other spices for flavor variation Instructions: Prepare the Cranberries:Rinse the cranberries thoroughly under cold water, removing any stems or bruised berries. Cooking the Cranberries:In a medium saucepan, combine the cranberries, sugar, water and orange juice. If desired, add a dash of orange zest,  or spices (like cinnamon or cloves) to enhance the flavor. Stir to combine. Simmer:Bring the mixture to a simmer over medium-high heat, stirring occasionally. Once it reaches a simmer, reduce the heat to medium-low and let it simmer for about 10-15 minutes or until the cranberries burst and the sauce thickens, stirring occasionally.   Cool and Serve:Remove the saucepan from heat and allow the cranberry sauce to cool to room temperature. It will continue to thicken as it cools. Transfer the cranberry sauce to a serving dish or an airtight container. Refrigerate until chilled before serving.

In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.   Edible Recipe: Homemade Sweet Potato Puree Ingredients: 2 medium-sized sweet potatoes Water (for steaming) milk, or water (for thinning) Instructions: Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces. Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes. Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency. Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions. Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions.

  Today in our latest episode William Stringer and Chef Jonathan Frazier, dive deep into the world of restaurant tipping. Join us as we unravel the history, dos and don'ts, and the intriguing reasons behind the increasing percentages. From calculating the perfect tip to exploring global tipping customs, we serve up a delectable discussion on this often overlooked aspect of dining etiquette. Whether you're a seasoned diner or a culinary enthusiast, our podcast provides insights that will leave you tipping with confidence. Tune in and let us savour the nuances of tipping in restaurants! Also this great recipe.           Sautéed Kale with Chorizo Recipe: Ingredients: ● 1 bunch of kale, washed and chopped ● 1/2 lb (about 225g) chorizo sausage, sliced ●● 1 onion, finely chopped ● 2 cloves garlic, minced ● 1 tablespoon olive oil ● Salt and pepper to taste ● Red pepper flakes (optional, for some heat) ● Lemon wedges for serving Instructions: Prepare the Kale: ● Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. Cook Chorizo: ● In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown and releases its flavorful oils. Sauté Onion and Garlic: ● Add the chopped onion to the skillet and cook until it becomes translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant. Add Kale: ● Add the chopped kale to the skillet in batches if necessary, allowing it to wilt down. Stir frequently to coat the kale in the flavorful chorizo and onion mixture. Cook until the kale is tender but still vibrant green. Season: ● Season the mixture with salt, pepper, and red pepper flakes if you want some heat. Adjust the seasoning according to your taste. Serve: ● Remove the skillet from heat and serve the sautéed kale and chorizo hot. Squeeze fresh lemon juice over the top for a burst of brightness. Optional Additions: ● You can customize this dish by adding other ingredients like, Mushroomscherry tomatoes, bell peppers, or cannellini beans for extra flavor and texture.

William Stringer, a seasoned food critic, and Chef Jonathan, an acclaimed culinary expert, engaged in a lively conversation about menus. They delved into the intricacies of this essential restaurant element. Chef Jonathan explained the significance of a menu as a reflection of a restaurant's identity, showcasing its culinary expertise. They discussed various menu types, from à la carte to prix fixe, emphasizing how each caters to different dining preferences and occasions, ultimately shaping the dining experience. Feta fried eggs are a delicious and simple dish to make. Here's Williams basic recipe to get you started: Ingredients: 2 large eggs 2-3 ounces of feta cheese, crumbled 1-2 tablespoons of olive oil or butter Salt and pepper, to taste Optional toppings: Fresh herbs (e.g., parsley, dill, or chives), red pepper flakes, or sliced cherry tomatoes for added flavor and color Instructions: Heat a non-stick skillet or frying pan over medium heat. Add the olive oil or butter and allow it to melt and coat the bottom of the pan. Once the oil or butter is hot, add the crumbled feta cheese to the pan. Spread it out in an even layer, allowing it to sizzle and slightly melt. Cook for about 1-2 minutes, or until the edges of the cheese start to turn golden brown. While the feta is frying, crack the eggs into a small bowl, being careful not to break the yolks. Gently slide the cracked eggs on top of the fried feta cheese. Season the eggs with a pinch of salt and pepper. Cover the pan with a lid and cook the eggs to your desired level of doneness. If you prefer runny yolks, cook for about 2-3 minutes for sunny-side-up eggs. For over-easy or over-medium eggs, cook a bit longer. If you want, you can sprinkle some optional toppings like fresh herbs, red pepper flakes, or sliced cherry tomatoes on top of the eggs during the last minute of cooking. Once the eggs are cooked to your liking, carefully transfer them to a plate, using a spatula to scoop up the feta and eggs together.

Better late than never. In this exciting podcast episode, Chef Jonathan and his partner Erin embark on a culinary adventure to the breathtaking Niagara Falls for the 60th Annual Culinary Federation National Conference. As they journey to this picturesque destination, they encounter not only culinary delights but also the natural beauty of the falls. William, the inquisitive podcast host, poses the question of adventure, prompting discussions on the thrill of exploration and the culinary treasures they discover along the way. Listeners are treated to a sensory experience as the duo describes their encounters with exciting cuisine, their vibrant food community, and the mesmerizing landscapes that make this trip a memorable adventure.

CSA's (community supported agriculture) or just 'farm boxes' are a great way to help your local farmers and yourself, with the freshest local produce available. This week Jon and William welcome Arzeena from Amara Farms back to the show and Courtney from Peas and Love Produce. We discuss how you can get involved with your local Comox Valley farm, how it's done and what to expect!

In this wisdom packed episode Jon and William use the world famous spinning wheel to impart simple tips that you can use right now, to up your cooking game and bring flavours to your food! 

This episode is about 2 things, LOVE and HEROS. This week we welcome back Lesley from the  North Vancouver Island Chefs Association to catch up with Culinary Club all star Tammy Williamson.  Little does she know Lesley has a little surprise for her! 

This week we go to the very origins of farming in the Comox Valley, we talk about seeds! Good Earth Farms Seeds based out of Black Creek take things back to basics with a non-nonsense approach to farming and growing a truly local product. Join us, as we explore our Edible Valley!

Lesley Stav is the President of an organisation that provides leadership, education and certification on North Vancouver Island. Their work runs through every aspect of the Comox Valley‘s food scene, often behind the scenes and and unsung , this week we shine a light on the North Vancouver Island Chefs Association.  

Niji is one to watch, with two sold out restaurant takeovers so far and a permanent location on the way, Niji is a Comox Valley institution in the making. In this episode we meet the owners and discover their journey so far, and where they are headed!. 

LOVE to cook but don't know then right career path to take? In part 1 of this 2 part episode we discuss the miriad of job opportunities for a cook or chef in the hospitality sector. *spoiler alert* there are a lot!! Join us as we explore our Edible Valley. 

We are back! In this ‘3-3-1' episode, your ‘3' presenters Jonathan, Darren and William are back together! We also have 3 great guests, and 1 HUGE suprise! Join us for one episode of the Edible Valley Podcast you cant afford to miss!   Locals at the Old House stays Local   When Chef Ronald and Tricia St Pierre started Locals 13 years ago, they set out to create a restaurant that highlighted the range and depth of amazing foods grown and produced in the Comox Valley, sourcing as many local ingredients as possible. Within a scant few years, the restaurant was so successful, that they needed to find a larger location.    Serendipity stepped in, as the very restaurant that Chef Ronald established his esteemed reputation in, ‘The Old House', had come available. Since then, the restaurant has been cemented as the Heart of Vancouver Island.     Chef Jonathan, Darren, Sean and Erin all grew up in this community, and the North Island, and all have strong backgrounds in food and hospitality. Aside from being a celebrated Chef of the Comox Valley for over 20 years, Jonathan started the Edible Valley podcast 10 years ago to get to the heart of the food he was featuring in all of his dishes, and the people behind that food. Darren quickly joined with his perspective as a hospitality-centered entrepreneur. Between the two of them, they have run, operated, and owned many key Comox Valley hospitality and food based establishments.    Sean made his mark in Vancouver Island hospitality by running the largest dining and entertainment venue in Victoria, and other successful restaurants for nearly a decade. His wife and partner is a Marketing, branding, and design professional, with experience in both in the public and private sectors – including hospitality. All 4 are eager to ply their trades and talents to further Locals' reach.   With a love of the menu, the atmosphere, and the culture, the new owners have no intent of changing anything, except to present the best and most polished version of Locals that it can be. A touch of modernization, a little experimentation, the introduction of a Market  Sheet – featuring  new items that highlight the best of what is available a la minute, Local's will be the same but better.   They wish Ronald and Tricia all the best in their retirement – although they won't be straying too far, as they are making themselves available to mentor the crew where required.       They invite you down to the restaurant to meet them yourself – or make a reservation today at 250-338-6493        

Restaurants are the places that we spend some greatest moments of our lives, birthdays, graduations, or our weekly get together with friends. They have seemingly always been there to ensure the important moments in our lives are celebrated and enjoyed without having to do the dishes! In this show Jon, Darren and William discuss how restaurants came to be and where they are headed. Join us for another episode of the Edible Valley Podcast! 

Williams getting married! The perfect time to talk about the unbelievably large list of food related tasks that need to get done; from questions to ask the caterer, to steps you can take to minimise things going wrong. Its time to put your dancing shoes on as we jive into the world of wedding food!

This week we celebrate a British classic, fish and chips! This seemingly simple dish has a deceptively long and complicated past and has spread its influence across the world. From its Southern European roots hundreds of years ago to the commonwealth classic of today; we break down fish and chips from the batter and type of fish to the potato and fry style to bring you the perfect fish and chips every time. 

From its humble beginnings in Italy, Mac and Cheese has long taken over North American kitchens; but far from being just a ‘Kraft dinner' staple, the humble Mac and Cheese has now taken on a new life and reaches every further into the gourmet aisle. This week Jonathan, Darren and William explore what it really takes to make a good Mac and Cheese, as ever stripping it back to the basics that you need to know to make this Canadian staple part of your regular cooking repertoire.    Saffron Mac and Cheese: Ingredients: 8 ounces (about 2 cups) elbow macaroni or any pasta of your choice 4 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups milk 1/4 teaspoon saffron threads (crushed and steeped in 2 tablespoons hot water) 2 cups shredded sharp cheddar cheese 1 cup shredded Gruyère cheese (or any other melting cheese you prefer) Salt and black pepper to taste 1/2 teaspoon Dijon mustard (optional) 1/2 cup breadcrumbs (for topping, optional) Chopped fresh parsley for garnish Instructions: Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside. Prepare the Saffron: Crush the saffron threads and steep them in 2 tablespoons of hot water. Set aside. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for a minute or two until it's lightly golden. Gradually whisk in the milk, stirring constantly to avoid lumps. Add the saffron-infused water, shredded cheddar, and Gruyère cheese. Continue to stir until the cheese is fully melted and the sauce is smooth. If desired, add Dijon mustard for extra flavor. Season with salt and black pepper to taste. Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Optional Topping: If you like a crunchy topping, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil until golden brown.

Our listeners asked for it, and now we are doing it, this show is about BURGERS. Everybody likes burgers right? But are all burgers equal? In this episode of the Edible Valley Podcast we break down to the minutest detail everything that makes a good burger, from the protein, the best cut of meat, the bread, sauces and even toppings. This episode will you the key to making the burger this is guarantee to satisfy even the fussiest palate. 

Welcome to this second episode of The Edible Valley Podcast with Gerry Pattison of Pattison farm. In this episode we talk about organic farming , the rewards and challenges of this farming practice. Some may have said in the beginning this would be a fad, but we are lucky to learn some of the tricks of the trade that have help this farm long running farm become such an icon in the Comox Valley. 

After a trip to the local grocery store, Darren asks the question “What's up with climbing food prices?” Jonathan, Darren and William dive into this one and on this episode we spend time talking about some of the effects that are driving up prices. We discuss from pandemics to wars and all the things in between. We try and answer what is happening in the market and we may even have a few things that can help you save a little money at the end of the day.  

Chef Jonathan and Darren are on location at Pattison Farms for today's episode. Gerry (the owner) takes us through the wonderful history of the farm, and the various trials and tribulations traversed to get to where the farm is today - one of the valley's most cherished and venerated farms!

In this weeks episode Chef Jonathan, Darren and William explore the latest food trends that are set to take 2022 by storm, from Micro-greens to the latest immune boosting ingredients backed by science, even reinventing classic dishes - this weeks show is peppered by insight, tips and tricks to help you stay ahead of the trends!

On this episode of The Edible Valley Podcast, chef Jonathan Frazier sits down with third year  apprentice Miguel Varela to discuss the levels and training in the cooking profession. They discuss the current three year cooks apprenticeship program to become a red seal as well as certified chef and master chef programs. Join us as we learn more about Miguels journey and what is needed to be learned to become a chef.  

  I've had a plan to get back in shape for quite some time. For the last five years or so I've slowly added a few pounds every trip around the sun, and now it's noticeably impeding my enjoyment of life.    As I set about to take this seriously, Covid hit. Talk about bad timing. I was instantly in survival mode, and brushed my big plan aside.    As everything relaxes into a new normal, this is my opportunity to get back in shape, starting with eating healthy and getting out for some fresh air and exercise in our beautiful Valley.

We had such an enjoyable time today with esteemed Chef Stephanie (or 'Chefanie', as her friends and colleagues call her). Listen in to how this Montreal native fell in love with food, coastal living, and B.C. - and how the pursuit of those loves impacted and informed her unorthodox, amazing, and enviable career in food!   Cheffanie thrives on reconnecting diners to the land while celebrating the hardworking hands that feed us; the farmer's bounty, the artisan's craftsmanship, the fisherman's catch. Backyard table elevates the farm-to-table experience & offers only the best and freshest of what is seasonally available, encouraging consumers to slow down and savour every bite – a practice we can implement daily. With ideals rooted in providing outstanding local and sustainable ingredients, we treat our food with love and respect. Cheffanie backyard Kitchen 604-813-5136 backyardtable@cheffanie.com

On this episode, Chef Jonathan ask the question what does it take to be a chef? It's one thing to cook it's another thing to be the one in charge. If this interest you then join with us as we explore the world of culinary arts and the rewarding career that comes along with it.  I guess it's time to tattoo up and show off those cuts and burns we are about to start learning what it takes to become a chef.

Its finally here, the 200th episode of the Edible Valley Podcast. With the 10th anniversary on the horizon, Jon, Darren and William discuss some of the standout highlights from the last 10 years, covering the most memorable guests and lessons learnt. With some spoilers about the next 10 years, this is a podcast not to be missed. Join us, as we explore your, Edible Valley.

In this tip-packed episode, Jonathan, Darren and William will guide you though the biggest pitfalls of Christmas meals. From when to begin preparation, to surprisingly simple hacks that can take your turkey to the next level, if you are hosting a big festive meal or just a small gathering, this is a must listen!