The Edible Valley Podcast

The NFL season is underway, and F3 is back with another team-focused episode! This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana. They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for managers across the league. Erin admits her roster took a beating, with players including Mike Evans and Dallas Goedert sidelined, while her bench didn't give her many strong options to work with. The duo also look around the NFL, including the number of quarterback injuries early in the season, undefeated teams such as the Vikings and Chiefs, winless teams including the Buccaneers, Dolphins, Titans and Texans, and the surprising 0-3 start for the Los Angeles Chargers. Then it's time to talk about the Indianapolis Colts. The Colts picked up their first win of the season, edging the Houston Texans 19-17 and improving to 1-2. Jonathan and Erin look at the team's challenging opening schedule, including games against the Baltimore Ravens and Kansas City Chiefs, and discuss the players to watch as Indianapolis looks to build momentum. A big focus is running back Jonathan Taylor, who has emerged as a key part of the Colts' offence. The episode also takes a look at quarterback Daniel Jones and what his performance could mean for Indianapolis as the season continues. Erin also highlights Colts owner Carlie Irsay-Gordon and her hands-on approach with the team, including her presence on the sidelines during games. Then it's time to head to Indiana's kitchen. Jonathan explores the state's strong agricultural roots, including corn, soybeans and livestock, and the hearty, familiar foods that have become part of Indiana's food culture. From St. Elmo's shrimp cocktail and Hoosier fried chicken to popcorn and sugar cream pie, there are plenty of regional favourites to talk about. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, Jonathan puts together a classic Indianapolis pork tenderloin sandwich — a huge piece of pork tenderloin pounded thin, breaded and fried until crisp and golden, then served on a hamburger bun with toppings such as mayonnaise, mustard, lettuce and tomato. The sandwich is closely associated with Nick's Kitchen in Huntington, Indiana, and its schnitzel-inspired preparation makes it the perfect handheld game-day food. Football. Food. Fantasy. This week, it's all about the Indianapolis Colts and the flavours of Indiana. In This Episode Fantasy football injuries and roster depth Erin's Week 3 fantasy football struggles Quarterback injuries around the NFL The Indianapolis Colts' first win of the season Jonathan Taylor's role in the Colts' offence Daniel Jones and the Colts' quarterback situation Colts owner Carlie Irsay-Gordon Indiana's agricultural food traditions The Indianapolis pork tenderloin sandwich Looking ahead to the Pittsburgh Steelers Fantasy football recovery — and remembering the lucky shirt F3 Podcast — Football • Food • Fantasy Hosted by Jonathan Frazier and Erin Haluschak.

From Farm to Table: The Story Behind the Harvest Table What does it take to bring an entire community together around a table? In this episode 274 of the Edible Valley Podcast, Chef Jonathan Frazier talks with Chef Paul Stewart and Rebecca Papadopoulos about the upcoming Harvest Table at Keating Farm in the Cowichan Valley, taking place September 26 as part of the Food Day Canada celebration. Paul shares the story of Food Day Canada, which began more than 20 years ago as a grassroots effort to support Canadian beef producers and has grown into a national celebration of Canadian farmers, ranchers, fishers, food producers, chefs and the people who support them. Rebecca takes us inside the story of Keating Farm, one of the Cowichan Valley's historic farms. After purchasing the property in 2014, Rebecca and her husband have spent the past 12 years restoring the farm, its heritage buildings and its agricultural operations, while finding new ways to welcome people onto the property. The conversation then turns to how Paul and Rebecca connected and how an idea that started with a conversation about agritourism and culinary tourism developed into the Harvest Table. The event brings together chefs, farmers, fishers and producers from across Vancouver Island and the Gulf Islands. The menu is designed to showcase local and seasonal ingredients, with everything from Keating Farm turkey and lamb to Island seafood, vegetables, honey, fruit and other locally produced ingredients. Jonathan and the guests also talk about the chefs involved, why getting them on board was one of the easier parts of organizing the event, and how much work goes into bringing hundreds of people together for one meal. But the Harvest Table is about more than food. Paul and Rebecca share their vision for creating an annual fall gathering that connects people with the farms, producers and chefs behind their food, while also supporting local food security initiatives and organizations. They also see the event as an opportunity to showcase Vancouver Island as a destination for agritourism and culinary tourism. At its heart, the Harvest Table is about connection: bringing people together, sharing a meal, telling stories and celebrating the people who help put food on our tables. Join us for a conversation about Food Day Canada, Keating Farm, Vancouver Island food, and the people behind the Harvest Table. Learn more about the Harvest Table: harvesttablevi.ca Learn more about Food Day Canada: Food Day Canada Learn more about Keating Farm: Keating Farm And as always, thanks for listening to the Edible Valley Podcast. Like, share and subscribe, and help us continue telling the stories of the people who grow, produce, cook and celebrate food here on Vancouver Island. #EdibleValley #HarvestTable #FoodDayCanada #KeatingFarm #VancouverIslandFood #CowichanValley #LocalFood #FarmToTable #Agritourism #CulinaryTourism

F3 Podcast: Dallas Cowboys Football • Food • Fantasy Everything is bigger in Texas, and that includes the conversation around the Dallas Cowboys. On this episode of F3 Podcast — Football • Food • Fantasy, we head to Dallas to take a closer look at one of the NFL's most recognizable franchises. The Cowboys always come with big expectations, big personalities and plenty of storylines, and this season is no different. We break down the Cowboys from all three F3 angles: what is happening on the football field, what should be on the game-day table, and which players fantasy football managers should be watching. FOOTBALL The Cowboys have no shortage of familiar names. Dak Prescott continues to lead the offence, with CeeDee Lamb providing one of the team's biggest weapons in the passing game. The addition of George Pickens adds another intriguing piece to the receiving corps, while Javonte Williams brings a new dimension to the Dallas running game. And then there's Brandon Aubrey, whose leg has become a weapon of its own. We look at the Cowboys' key players, the expectations surrounding the team and some of the questions Dallas will need to answer as the season moves along. FOOD You can't make an F3 episode about Dallas without talking about Texas food. We're bringing the flavours of Texas to the table with smoked brisket, Frito pie, queso and classic barbecue. The star of the show is Texas-style brisket, where a simple rub, quality beef, smoke and time come together to create one of the most iconic dishes in American barbecue. It's football food with a Texas-sized personality. FANTASY For fantasy football managers, the Cowboys offer plenty of interesting options. We'll talk about the fantasy outlook for Dak Prescott, CeeDee Lamb, George Pickens and Javonte Williams, along with Brandon Aubrey and the value of having a reliable kicker on your roster. Who could be a fantasy difference-maker? Who carries the biggest questions? And which Cowboys players should be on your radar? That's the conversation on this episode of F3 Podcast. Football. Food. Fantasy. The Dallas Cowboys, Texas barbecue and fantasy football all come together in one episode. Listen, follow, like and share F3 Podcast — Football • Food • Fantasy wherever you get your podcasts. #F3Podcast, #DallasCowboys, #NFL, #Football, #FantasyFootball, #TexasBBQ, #Brisket, #DakPrescott, #CeeDeeLamb, #GeorgePickens, #JavonteWilliams, #BrandonAubrey

Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings. In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what's happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day. They talk about the latest NFL roster moves, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise. Then it's time to talk about one of the best parts of football: the food. Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, it's all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more. Football. Food. Fantasy. Welcome back to F3. -Game Day- Crispy Chicken Wings Chef Jonathan Frazier's    The goal: Crispy wings with lots of flavour, without needing a deep fryer.   Ingredients — 4 servings   * 2 lb (900 g) chicken wings * 1 tbsp baking powder * 1 tsp kosher salt * ½ tsp black pepper * 1 tsp garlic powder * ½ tsp smoked paprika   Method   1. Pat the wings very dry with paper towel. 2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika. 3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin. 4. Heat oven to 425°F / 220°C. 5. Place wings on a rack over a baking sheet, leaving space between them. 6. Bake for 35–45 minute, turning halfway through. 7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C. 8. Toss with your choice of sauce just before serving.     Jonathan's Chef Tips   Dry wings make crispy wings. Let air dry in fridge before hand. * Don't crowd the pan. * Use a rack whenever possible. * Give them time to brown properly. * Sauce them after cooking, not before. * Make several sauces and let everyone choose their favourite.       Sauce Ideas   Classic Buffalo * Hot sauce and butter * Add more or less butter depending on how spicy you like it.   Honey Garlic * Honey * Garlic * Butter * Soy sauce   BBQ * Your favourite BBQ sauce * Add a little hot sauce for heat.   Honey Mustard * Honey * Dijon mustard * A little mayonnaise or Greek yogurt   Korean-Style * Gochujang(fermented red chili paste) * Honey * Soy sauce * Garlic * Sesame oil   Dry Rub * Skip the sauce completely. * Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.   Sweet Chili * Sweet chili sauce * Garlic * Lime juice * A little soy sauce   Garlic Parmesan * Butter * Roasted garlic * Parmesan * Fresh parsley   Jerk * Jerk seasoning * Honey * Lime juice * Butter  

Ever start cooking dinner and realize halfway through that you forgot an ingredient, your pan is already hot, and something is starting to burn? We've all been there. In Episode 2 of That Cooking Thing, Chef Jonathan Frazier breaks down one of the most important habits professional cooks use every day: mise en place. Mise en place is French for “putting in place,” but it's really about being prepared before you start cooking. Jonathan explains how to read a recipe, organize your workspace, prepare your ingredients, think about timing, clean as you go, and avoid the chaos that can happen when you're trying to cook, read, measure, and search for ingredients all at once. And no, you don't need fourteen little bowls lined up like a cooking show. It's about better preparation—not more preparation. Jonathan also puts the idea into practice with a simple vegetable stir-fry, showing how a few minutes of preparation can make cooking easier, more organized, and a lot less stressful. In this episode: What mise en place actually means Why reading the entire recipe matters How to organize your workspace The professional kitchen trick of the garbage bowl Preparing ingredients without overdoing it Using timing to plan a meal Cleaning as you go How preparation helps you adapt when things don't go according to plan A simple vegetable stir-fry you can try at home Chef's Shortcut: Don't start cooking until you're ready to cook. Five minutes of preparation can change the entire experience.

The 2024 NFL season is underway, and The F3 Podcast is ready for kickoff! In Episode 2, Erin and Chef Jon turn their attention to the Miami Dolphins, bringing together football, fantasy football, and food inspired by South Florida. Erin breaks down the Dolphins and shares her fantasy football strategy, while Jon explores the flavours of Miami with game-day food ideas inspired by the city's diverse culinary culture. Expect NFL talk, fantasy football, Dolphins insights, food, trivia, and plenty of husband-and-wife banter as Erin and Jon settle into a season of F3. Football. Fantasy. Food. This is F3.

Why do professional cooks care so much about their knives? And why might a sharp knife actually be safer than a dull one? In the very first episode of That Cooking Thing, Chef Jonathan Frazier goes back to the basics and explores one of the most important tools in any kitchen: the knife. Jonathan breaks down the fundamentals of knife skills, including:

The F3 Podcast Welcome to The F3 Podcast, where food, football, and fantasy football collide! As we prepare to begin recording our third season in the next few weeks, we're taking a look back at where it all began. Join husband-and-wife duo Erin and Jon as they explore their two passions. Erin, a football fanatic and journalist, brings her football knowledge and insights, while Jon, a trained chef, brings the food to the table with delicious game-day recipes and ideas. In this look back, we dive into all the teams of the NFL, revisit some of our early conversations, and get ready for another season of football, fantasy, food, trivia, and plenty of husband-and-wife banter. The F3 Podcast — where football meets food!

How did tacos and burritos become two of the world's most beloved foods? On Episode 273 of The Edible Valley Podcast, Chef Jonathan Frazier talks with longtime food writer, publisher, and author Mauricio Velázquez de León about the history, culture, and evolution of Mexican food. Mauricio is the author of An Illustrated Guide to Tacos and Burritos, a unique book that combines recipes, culinary history, and comic-style illustrations. Born in Mexico City and a longtime food writer and publisher, Mauricio brings both professional experience and a deeply personal connection to Mexican cuisine. He's also the great-nephew of Josefina Velázquez de León, a pioneering Mexican cookbook author and educator often called the “Julia Child of Mexico.” Jonathan and Mauricio explore the origins of tacos and burritos, regional Mexican food traditions, how Mexican cuisine has evolved as it crossed borders, and what food can teach us about migration, culture, and identity. It's a conversation about food, family, history—and why tacos and burritos have become such enduring global favourites. Listen to Episode 273 of The Edible Valley Podcast with Mauricio Velázquez de León. We're also expanding the Edible Valley Podcast with two new shows: F3 Podcast – Food, Football & Fun

Fire up the grill and join hosts Chef Jonathan Frazier and William Stringer for a celebration of everything that makes summer BBQ season so special. In this episode of The Edible Valley Podcast, they explore the joy of cooking outdoors, sharing meals with family and friends, and making the most of the incredible local ingredients available across Vancouver Island. Whether you're a seasoned grill master or just getting started, Jonathan and William share practical tips to help elevate your barbecue game. From choosing the right grill and mastering cooking temperatures to avoiding common BBQ mistakes and grilling vegetables to perfection, this episode is packed with useful advice for every backyard cook. They also discuss essential food safety practices to help ensure your summer gatherings are both delicious and safe. The conversation celebrates the people behind our food by highlighting the importance of supporting local farmers, ranchers, fishers, and food producers.  So light the grill, gather your favourite people, and tune in for an episode full of great stories, practical cooking tips, and a shared passion for local food. Summer is short, so make every barbecue one to remember.

This podcast explores the relationship between sleep and learning and how it applies to culinary education. It is based on the article Sleep, Memory, and Plasticity by Walker and Stickgold (2006), which explains that sleep is an active part of the learning process. During sleep, the brain strengthens memories and reinforces newly learned knowledge and skills. As a culinary instructor, I connected this research to my own classroom experience. Students spend time practicing skills such as knife work, chicken fabrication, mise en place, and kitchen organization. I have noticed that students who return to class well-rested often perform with greater confidence, accuracy, and safety.  References Rasch, B., & Born, J. (2013). About sleep's role in memory. Physiological Reviews, 93(2), 681–766. Walker, M. P., & Stickgold, R. (2006). Sleep, memory, and plasticity. Annual Review of Psychology, 57, 139–166.

Episode 270 of The Edible Valley Podcast takes listeners to the Alberni Valley to explore the energy surrounding Roger Street Bistro and the culinary program led by Chef Jonathan Frazier and NIC. This episode highlights how students are gaining valuable hands-on experience by preparing and serving meals to the public while learning the pace and expectations of a working restaurant. From kitchen preparation to customer service, the conversation focuses on student growth, teamwork, and the opportunities being created for future chefs in Port Alberni. The episode also catches up with co-host William Stringer, who shares exciting personal and real estate news while reflecting on the growth and lifestyle found across Vancouver Island communities. Whether discussing the Alberni Valley, Comox Valley, Cowichan Valley, or beyond, William shares what continues to draw people to these regions and why so many are choosing to live, work, and build a future on the Island. Episode 270 brings together food, education, community, and opportunity while highlighting the people and stories helping shape Vancouver Island one meal and one conversation at a time.   Vancouver Island Culinary Education Vancouver Island offers a variety of culinary education opportunities for students interested in skilled trades and hospitality careers. From high school culinary programs and Dual Credit opportunities to apprenticeship training and post-secondary education, students can gain hands-on experience while working toward Professional Cook certification and Red Seal designation. Other Culinary Programs on Vancouver Island North Island College — Campbell River and Port Alberni Phone: 250-334-5000 Website: North Island College Culinary Programs Dual Credit Information: NIC Dual Credit Programs Vancouver Island University — Nanaimo and Cowichan Valley Main Phone: 250-753-3245 Culinary Program Information: 250-740-6227 Website: VIU Culinary Arts Programs Dual Credit Information: VIU Dual Credit Programs Camosun College — Victoria, including the E-pprentice Cook Program Phone: 250-370-3000 Website: Camosun Culinary Arts Foundation Dual Credit partnerships are available through participating Vancouver Island school districts. High School & Dual Credit Opportunities Many Vancouver Island school districts partner with colleges and universities to offer Dual Credit culinary and trades programs. These programs allow high school students to earn both high school graduation credits and post-secondary credits at the same time, often with tuition support from the school district. Opportunities may include culinary arts, Professional Cook training, baking, and other skilled trades pathways. Students interested in culinary careers are encouraged to speak with their high school Career Centre, careers teacher, or counsellor to explore apprenticeship pathways, ACE IT / Dual Credit opportunities, and community-based culinary education programs available in their region.

The Edible Valley Podcast – What does a chef think about on a snow day? Spring ingredients, new menus, culinary students, and the future of food in the Edible Valley. In this solo episode of The Edible Valley Podcast, Chef Jonathan Frazier takes advantage of a surprise snow day on Vancouver Island to reflect on the transition from winter to spring in the culinary world. With a quiet morning and a cup of coffee, Jonathan shares how this time of year is when chefs begin thinking about what's coming next. From early spring ingredients like fresh greens, pea shoots, and asparagus to the creative process of building new seasonal dishes, this episode offers a behind-the-scenes look at how menus begin to take shape. Jonathan also talks about preparing for the upcoming PC1 culinary class in Port Alberni, the hands-on learning experience at Roger Street Bistro, and the importance of mentorship in developing the next generation of cooks. He also shares updates from the North Vancouver Island Culinary Association, including upcoming events and the value of building a strong culinary community across Vancouver Island.

Seafood is central to life on Vancouver Island. It shapes our identity, supports livelihoods, drives tourism, and connects us to generations of culinary tradition. From wild Pacific salmon and halibut to spot prawns and shellfish, the ocean plays a defining role in our region's cuisine. In this episode of the Edible Valley Podcast, we explore the choices behind the seafood we serve and consume, and what it truly means to make sustainable decisions https://youtu.be/D434Lmwy8I8  During a trip to the San Francisco Bay Area to cover Super Bowl 60 for their other show, The F3 Podcast, which focuses on football, fantasy football, and food, hosts Erin and Jonathan had the opportunity to visit the Monterey Bay Aquarium. The visit followed an introduction made at the BC Chefs Table Cook Camp featured in Episode 255, Cooks Camp 2025, the previous September. It provided the perfect opportunity to bring an important seafood sustainability conversation back to the Edible Valley audience. The episode features an interview with Shawn Cronin from the Monterey Bay Aquarium. Listeners learn how the Aquarium's Seafood Watch program began, how it evaluates fisheries and aquaculture operations, what ratings such as Best Choice, Good Alternative, and Avoid mean, and why science based recommendations matter for chefs, retailers, and consumers alike. For the Comox Valley community, these issues are real. The health of Pacific waters directly impacts the local economy, culinary scene, and coastal way of life. By making informed choices, every chef, diner, and home cook can contribute to the long term sustainability of our oceans. Responsible seafood is not just a menu decision. It is an investment in the future of our oceans and our culinary heritage.   Learn More About Sustainable Seafood

On this episode of the Edible Valley Podcast, we dive into one of the sweetest collaborations of the season — the NVICA Chocolate Fest activation at the Comox Valley Farmers' Market, in support of L'Arche and the ongoing Comox Valley Chocolate Festival. Members of the North Vancouver Island Culinary Association were proud to be part of this community-driven celebration of chocolate, creativity, and connection. Our chefs brought both sweet and savoury chocolate-inspired dishes to the market, showcasing technique, balance, and a bit of fun. From classic flavour pairings to unexpected applications of cocoa in savoury cooking, it was an opportunity to demonstrate that chocolate is far more versatile than most people think. More importantly, this event was about supporting the incredible work of L'Arche Comox Valley and their ongoing Comox Valley Chocolate Festival. The festival is a celebration of inclusion, community, and local food culture, bringing people together while raising awareness and support for L'Arche's programs. The Comox Valley Farmers' Market provided the perfect setting — local producers, engaged shoppers, and a strong sense of community. Events like this remind us that food is more than what's on the plate. It's about relationships, mentorship, and giving back. We talk about the inspiration behind the dishes, what it takes to execute live demos in a market setting, and why partnerships like this matter for our culinary community. #EdibleValleyPodcast, #NVICA, #CVChocolateFestival, #LArcheComoxValley, #ComoxValleyFarmersMarket, #ChocolateFest, #SupportLocal, #IslandChefs, #CommunityThroughFood @NVICA, @LArcheComoxValley, @CVFarmersMarket, @

Erin and I were thrilled to attend Taste of the NFL in San Francisco, one of the most exciting and impactful events of Super Bowl week. This isn't just a food event, it's a movement. GENYOUth, a U.S.-based nonprofit, works to increase access to nutritious meals and physical activity for students, and Taste of the NFL is one of their largest fundraisers. Top chefs from across the league came together, incredible sponsors supported the mission, and the NFL community united around food, hospitality, and purpose. Being there as Canadian chefs, from the Comox Valley culinary community, it was inspiring. Erin interviewed several of the chefs, giving us a behind-the-scenes look at their passion, precision, and commitment ,not just to creating world-class dishes, but to making a difference. It was a powerful reminder that food connects people, strengthens communities, and carries purpose beyond the plate. If you want to watch the full interviews, head to Edible Valley Productions on YouTube. #TasteOfTheNFL #EndStudentHunger #SuperBowlFood #EdibleValleyProductions #CulinaryExcellence

This week on The Edible Valley Podcast, we're talking crispy batter, seaside classics, and a little Super Bowl-fuelled adventure. William is back from England — and he didn't return empty-handed. Fresh off a dive into traditional British chippies, Will shares what makes a great fish and chip shop: from no-nonsense service and paper-wrapped portions to perfectly fried fish, fluffy chips, and that unmistakable aroma that follows you home. It's a reminder that some of the world's best food comes from humble places, done simply and done well. The conversation digs into what separates good fish and chips from unforgettable ones — the right fish, the right batter, the right oil, and why texture matters just as much as flavour. There's nostalgia, a bit of grease-stained romance, and plenty of laughs along the way. Meanwhile, Chef Jonathan is gearing up for his next culinary adventure — heading to San Francisco as the city buzzes with Super Bowl energy. From West Coast flavours and diverse food cultures to sustainable seafood conversations and street-level food experiences, Jonathan shares what he's most excited to explore while the football world descends on the Bay Area. It's an episode that perfectly captures what The Edible Valley is all about: food rooted in place, stories behind the plate, and the joy of sharing meals — whether that's standing in line at a local chippy in England or chasing flavours across North America. Grab a fork (or your fingers), because this one might leave you craving fish and chips by the end.   Classic Fish & Chips Recipe (Chippy-Style) Serves 4 Fish 4 fillets cod, haddock, or halibut Salt & pepper Oil for frying (canola or beef tallow if you're feeling traditional) Batter 1 cup all-purpose flour (plus extra for dusting) 1 tsp baking powder 1 cup cold sparkling water or beer Pinch of salt Chips 4 large russet potatoes, cut thick Salt Malt vinegar (essential) Method Chips first: Rinse potatoes, pat dry. Fry at 325°F (165°C) until tender but pale. Remove and rest. Batter: Whisk flour, baking powder, salt, and cold liquid until just combined. Fish: Season, dust lightly with flour, dip into batter. Fry: Increase oil to 375°F (190°C). Fry fish until golden and crisp, 4–5 minutes. Finish chips: Return chips to hot oil until golden and crunchy. Serve: Salt generously, splash with malt vinegar. Paper-wrap optional but encouraged. #TheEdibleValleyPodcast, #FishAndChips, #ChippyCulture, #BritishFood, #SeafoodStories, #ComfortFood, #FoodPodcast, #CulinaryTravel, #WestCoastEats, #SuperBowlFood, #SanFranciscoEats, #VancouverIslandFood, #SustainableSeafood, #ClassicCooking

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what's shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to elevated comfort cooking, global flavours through a local lens, and practical sustainability that actually works in real life. With farms, fisheries, and forests close to home, many of these trends are already part of Island life, making 2026 less about hype and more about intention, skill, and connection around the table.   #EdibleValleyPodcast, #FoodTrends2026, #VancouverIslandFood, #LocalFoodMovement, #IslandEats, #FarmToTable, #FoodCulture, #SustainableEating, #FunctionalFood, #ComfortFood, #GlobalFlavours, #LocalFirst, #ChefLife, #HomeCooking, #FoodCommunity

Episode 248 — Food Trends 2025 (Revisit) You may remember this episode from when it first aired, but it's worth another listen. In Episode 248 of The Edible Valley Podcast, we explored the food trends shaping 2025 — a year defined by awareness, reflection, and big conversations about how we eat. This episode dives into sustainability, food systems, and gut health as they moved into the mainstream, along with the growing influence of global flavours and technology on home kitchens and restaurants alike. It was a moment when food culture started asking deeper questions — not just what we eat, but why. Looking back, many of the ideas discussed here still resonate, especially on Vancouver Island, where local farms, fisheries, and producers were already living these trends day to day. What felt like emerging ideas at the time have since become part of everyday food conversations. Whether you're hearing this episode again or discovering it for the first time, Episode 248 captures an important snapshot of where food culture stood in 2025 — and why those conversations mattered then, and still do now.

The Edible Valley Podcast — Holiday Drinks at Home The holidays are busy, cozy, and a little chaotic — and somewhere in the middle, a drink gets poured. In this episode, Chef Jonathan Frazier shares simple, thoughtful holiday drinks that actually show up at home, from sparkling aperitifs to warming, spirit-forward options and inclusive low- or no-alcohol choices. He also shares hosting tips and reflections on slowing down, enjoying your guests, and creating memorable moments around the table.

If you're looking for inspiration for a meaningful holiday table, this episode of The Edible Valley Podcast is worth a revisit. Jonathan and Erin dive into what makes a holiday meal truly special, from sourcing local, seasonal ingredients to blending family traditions with new ideas. The conversation explores how food helps set the tone for the season, creating connection, comfort, and a sense of place around the table. They also talk through several holiday-ready dishes and ideas, including comforting vegetable-forward sides, hearty mains that work for mixed dietary tables, and simple recipes that can be prepped ahead to reduce stress on the big day. From thoughtful use of winter produce to flavour-building techniques that make plant-forward dishes shine, there's plenty of practical takeaways you can use right away. Along the way, Jonathan and Erin share tips for planning, pacing your prep, and creating a warm, welcoming atmosphere whether you're hosting an intimate dinner or a larger holiday gathering. And finally, a heartfelt congratulations to William on the arrival of his baby girl. Welcome to the world, little one. If you missed this episode when it first aired, now is the perfect time to give it a listen as the holidays approach.  

Edible Valley Podcast – Holiday Episode  This week, Chef Jonathan and host William dive into the heart of the holiday season with an episode full of food, family traditions, and festive inspiration. Recorded at the Jet FM studios, the two talk about December in the Comox Valley — the cold nights, the lights going up, and the comfort of coming together over great meals. William shares stories in anticipation of his upcoming trip to the U.K. (including buying a car from a guy named Ravi!), while both hosts reflect on why holiday cooking brings people closer this time of year. The episode features a recap of Jonathan's recent Comox Valley Farmers' Market holiday cooking demo, where the North Vancouver Island Culinary Association walked the community through preparing a full holiday meal using local ingredients. Highlights include:

In this episode of Edible Valley, we dive into one of the most comforting, universal, and endlessly creative dishes in the culinary world: soup. From rustic broths to silky purées, hearty stews to bright, modern bowls, soup is a vessel for culture, technique, and the stories behind the ingredients we choose. Jonathan and William explore why soup holds such a special place in kitchens across Vancouver Island and beyond. We talk about how the seasons shape the bowls we crave, the ingredients that thrive on our local farms and in our coastal waters, and the professional techniques that make even the simplest broth shine. We recorded this a little while ago, but we're finally getting it up — and it's worth the wait. Whether you're a home cook stirring your first stock pot or a seasoned chef looking for fresh ideas, this episode celebrates the art, science, and soul of soup. Warm up, grab a spoon, and join us in the Edible Valley kitchen.

In this episode of The Edible Valley Podcast, we're talking about one of the most essential - and endlessly fascinating - ingredients in the kitchen: eggs! Jonathan and William crack into everything you've ever wanted to know about eggs — how they're cleaned, graded, and cooked, plus the many ways they make our food better. From the basics of boiling and poaching to the science behind emulsions and baking, we explore just how versatile this simple ingredient can be. We also get into some fun facts, like why we wash eggs, how to tell the difference between sizes, and whether there's really any difference between brown and white shells (spoiler: there's not!).    

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier sit down with Chef Avi Sternberg, fresh from his appearance at the Vines & Tides Harvest Dinner at 40 Knots Winery. The conversation goes beyond the event to explore Avi's fascinating culinary path — from his roots in Colorado to his time training and working in Japan, and finally, to finding his home and inspiration in Powell River, British Columbia. Avi shares how his international experiences shaped his philosophy on food, from the discipline and respect for ingredients he learned in Japan to the creativity and community focus he's discovered on the West Coast. His story is one of adventure, adaptability, and a lifelong pursuit of flavour and meaning through cooking. This episode offers an inspiring look at how one chef's global journey has led to a deep connection with the people, place, and produce of coastal BC - blending international technique with the spirit of local cuisine.  

The Island Taste Trail is back - and this year, it's bringing together the flavours of the Comox Valley and Parksville Qualicum Beach in one delicious celebration of local food and community.   In this episode, we head to the Comox Valley Visitor Centre to chat with Samantha Scholefield, one of the driving forces behind the Island Taste Trail. She shares how the program connects local restaurants, producers, and communities while inspiring diners to explore the best of Vancouver Island cuisine. We talk about why initiatives like this are so important for our region — because when you dine local, you truly make a difference. In fact, for every $100 spent at a BC-owned restaurant, $68 stays right here in our local economy, supporting farmers, suppliers, and countless small businesses that make up the heart of our food culture. Join us as we discover what's new this year, which restaurants are participating, and how you can taste your way through the Island this fall! Tune in, get inspired, and support local — one bite at a time.    

In this episode, we're thrilled to welcome Culinary Team Canada to the Comox Valley and Campbell River for two incredible culinary events! Host Chef Jonathan sits down with Chef Ronald St. Pierre, one of the team managers, and Chef Lesley Stav, who shares insight into the Senior National Team and their exciting journey toward international competition. We talk about what it takes to represent Canada on the global culinary stage, the precision and passion behind their craft, and what guests can expect from these two extraordinary dinners showcasing the very best of Canadian cuisine. Join us as we celebrate world-class talent, local connections, and a taste of Team Canada right here on Vancouver Island! Looking for tickets try Eventbrite  (Culinary Team Canada)

Episode 191 of Edible Valley takes you beneath the tides with Logan Zeinert of NIC's Seaweed Innovation Hub. We explore how seaweed is grown, processed, and scaled to support BC's coastal food systems and blue economy. We hope to sit down with the rest of the team soon to see how this exciting project could change things for all of us across Vancouver Island. Listen now — because what grows in the sea matters on our plates.   #Seaweed #BlueEconomy #MarineInnovation #EdibleValley

Welcome to a special fall edition of the Edible Valley Podcast! In this episode, we dig into the rich diversity of squash - from sweet delicata and creamy buttercup to vibrant Hubbard and nutty acorn varieties - and explore how harvest time shapes our local food system. We talk with growers and chefs about what makes certain squash stand out, flavour tips, storage secrets, and what to expect during this season's barns-full of fresh produce.   Plus, we chat about three upcoming events you won't want to miss: Seafood Festival Dinner with Avi Stienberg — October 18 at 40 Knots Winery. A special evening celebrating local seafood and culinary craftsmanship. Culinary Team Canada in town — November 1 & November 3: Two exclusive dinners featuring top-tier chefs collaborating with local producers. Island Taste Trail (Oct 29 – Nov 16) — a fall-wide celebration of Vancouver Island flavours. Participating restaurants and cafés in the Comox Valley and Parksville / Qualicum Beach will offer locally inspired pairings and dishes.  Tune in to get inspired for your own fall menus — and to find your next delicious night out.  Stay in the loop & explore more at https://www.ediblevalley.com/or https://ediblevalley.wordpress.com/

Each September, chefs, cooks, and culinary enthusiasts gather at North Arm Farm in Pemberton, BC for three unforgettable days of cooking, learning, and connecting at CooksCamp. Since 2022, this annual retreat—hosted by the Chefs' Table Society of BC—has become a must-attend event for both rising talent and seasoned professionals. In this episode, we take you inside CooksCamp 2025 (Sept 10–12) to share what it's really like to be part of this one-of-a-kind gathering. From the crisp morning foraging walks to the hands-on butchery demos, the farm buzzed with energy, knowledge, and collaboration. Highlights included: Wild Foraging Tours – exploring edible treasures with award-winning chefs. Cultural Dinners – from Filipino foodways and resilience to a grand Italian feast. Skill-Building Sessions – beef breakdowns, sausage making, bluefin tuna demos, and dry-aging workshops. Panels & Talks – media training, financial literacy, HR problem-solving, farming and food security, and Indigenous foodways. Community & Collaboration – associations and advocates across BC uniting to support young chefs and strengthen the industry. World's Largest Family Meal – chefs from across Canada cooking together, serving dishes that celebrated diverse culinary traditions. CooksCamp isn't just about cooking—it's about connection, mentorship, and inspiration. It's a space where culinary students rub shoulders with industry icons, where learning is hands-on, and where Canadian food culture is honored and pushed forward. For me, the experience is always a reminder of why I chose this profession: the camaraderie, the craft, and the chance to keep growing. Tune in as William and I relive the moments, conversations, and flavours that made CooksCamp 2025 an event to remember—and maybe share a few laughs, as we always do. #CooksCamp2025 #ChefsTableSociety #EdibleValleyPodcast #CulinaryCommunity #CanadianChefs #FarmToTable #CulinaryEducation #FoodCulture

  Join host Chef Jonathan Frazier in this intimate visit to Shamrock Farm, the Comox Valley sanctuary Mike and Shannon Farrell began in 1993. What started as a humble pumpkin patch has blossomed into a biodiverse 20-acre operation, cultivating over 40 vegetable varieties, fragrant lavender, specialty cut flowers, and raising chickens, Nubian goats, and even pigs to support the land and farm family.  Beyond produce, the farm produces handcrafted soaps using fresh goat milk and lavender oil, preserves, and lavender products,all reflecting their ethos of thoughtful, local craftsmanship.  Shamrock Farm thrives through seasonal markets, a roadside farm stand on the honour system, and online sales, building connections one harvest at a time. WEBSITE: FACEBOOK LINK INSTAGRAM LINK ADDRESS 2276 Anderton Road Comox, British Columbia Canada V9M 4B2 CONTACT T: (250) 339-1671 E: info@shamrockfarm.ca HOURS ROAD-SIDE FARM STAND: May - September: 10:00am - 5:00pm, Tuesday - Sunday November - April: 10:00 am - 4:00 pm, Friday - Sunday    

Blackberry season is here, and in this episode of The Edible Valley Podcast, Jonathan and William dive into everything blackberry. From their wild abundance along Vancouver Island's trails and hedgerows to their starring role in jams, desserts, sauces, and even cocktails, blackberries are a true taste of late summer. We explore the history of this hardy berry in the Valley, the challenges and opportunities they bring for farmers and foragers, and how they've become a staple in local kitchens. Jonathan shares culinary tips for bringing out their sweet-tart flavor in both savory and sweet dishes, while William looks at their nutritional benefits, their cultural role in the region, and, true to form, may wander off on a few entertaining tangents along the way. Whether you love a simple blackberry pie, a tangy BBQ glaze, or just eating them fresh off the vine, this episode will leave you inspired to celebrate one of nature's most generous gifts. Listen in and discover why blackberries might just be the jewel of our local harvest

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William McStringer explore the vibrant food culture of Vancouver Island through the lens of community and collaboration. Jonathan, in his role as president of the North Vancouver Island Culinary Association (NVICA), discusses the association's mission to unite chefs, cooks, culinary students, and food producers in advancing the culinary arts across the region. The conversation dives into how NVICA promotes professional growth, champions local products, and supports signature events like Food Day Canada. From organizing skill-building workshops to creating mentorship opportunities for emerging talent, the association plays a pivotal role in both preserving culinary traditions and encouraging innovation in the kitchen. As always, the Edible Valley Podcast serves as a storytelling hub, giving voice to farmers, fishers, food artisans, and restaurateurs whose work defines Vancouver Island's unique food identity. Jonathan and William share how these stories inspire greater community engagement and how listeners can get involved—whether by joining NVICA, attending local food festivals, or simply supporting island-grown products. This episode is a celebration of connection, passion, and the shared commitment to keeping Vancouver Island's culinary culture thriving for generations to come. #EdibleValley, #NVICA, #FoodDayCanada, #CulinaryCommunity, #CF, #ChefFrazier, #WACS, #WorldChefs, #CulinaryFederation, #ChefLife, #CulinaryArts, #SupportLocal, #FarmToTable, #Foodie, #Podcast, #NewPodcast, #ListenNow, #ChefsOfInstagram, #EatLocal, #LocalFoodLove, #Gastronomy

We are deeply saddened to share the news of the sudden passing of Mary-Jane Douglas, beloved co-owner of Ridgewood Farm in Merville and a devoted member of the BC Cattlemen's Association. Mary-Jane was a passionate advocate for sustainable farming and a familiar face at the Comox Valley Farmers' Market, where she proudly offered her locally raised beef, pork, and eggs. In this special episode of The Edible Valley Podcast, Mary-Jane shares her story in her own words—highlighting her deep commitment to community, farming with care, and her leadership role in the nationwide “Burger It Forward” initiative. We invite you to listen and remember the incredible impact she had on our local food system and beyond. A Celebration of Life will be held on Saturday, August 9 at 2:00 PM at the Comox Valley Exhibition Grounds, following the market. A memorial board will be on display for those wishing to share a memory or tribute. Submissions can be emailed to twilabite@gmail.com. Mary-Jane will be deeply missed—but her voice and legacy live on.  

Welcome back to The Edible Valley Podcast. In Episode 251, hosts Chef Jonathan Frazier and William Stringer kick off a brand new season by reflecting on the incredible journey so far, and sharing what's coming next. The Edible Valley is growning alongside the local food movement, and this season promises to be the most exciting yet. Jonathan and William also tease upcoming episodes featuring new voices from across the region, innovative food initiatives, and fresh ways to engage with the community — whether at the farmers' market, in the kitchen, or online. Whether you're a long-time listener or just joining us, now is the perfect time to tune in, reconnect, and be inspired by the people who make our Valley edible.

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.