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Published by The Edible Valley Podcast
Welcome to the Edible Valley podcast, where we explore the vibrant world of food through the lens of local farms, kitchens, and culinary adventures. Join us for engaging conversations, interviews, and food tips as we uncover the delicious secrets of our Edible Valley. From farm-to-table experiences to mouthwatering recipes, satisfy your craving with us.
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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: 🔪 Why sharp is generally safer 🔪 How to hold your knife for better control 🔪 The claw grip and keeping your fingers safe 🔪 Why consistent cuts help food cook evenly 🔪 Choosing the right knife without spending a fortune 🔪 How to care for and maintain your knife 🔪 Why speed isn’t the goal when you’re learning And because no episode of That Cooking Thing would be complete without a few bad food puns, Jonathan also introduces Chef’s Shortcut and Would a Chef Do This? Then it’s time to put those knife skills into practice with a simple Fresh Vegetable Salsa. Because good cooking isn’t about having the most expensive equipment or cooking like a professional chef. It’s about understanding what the professionals know. 🎧 Listen, learn, and grab your knife. That Cooking Thing Good food. Good cooking. No degree required. Fresh Tomato Salsa Makes: Approximately 2½–3 cups Prep Time: 15 minutes Ingredients 500 g ripe tomatoes, about 4 medium 100 g red onion, about ½ medium 1 small bell pepper, about 100 g 1 jalapeño, seeded for less heat 15 g fresh cilantro, finely chopped 30 mL fresh lime juice, about 1 lime ½ tsp kosher salt, plus more to taste ¼ tsp freshly ground black pepper Optional: ½ tsp ground cumin Method Prepare your cutting board. Make sure it is stable and gives you enough room to work. Prepare the tomatoes. Remove the core and dice the tomatoes into approximately ½ cm pieces. If the tomatoes are particularly watery, you can remove some of the seeds and excess liquid. Dice the vegetables. Dice the red onion and bell pepper into pieces roughly the same size as the tomato. Prepare the jalapeño. Remove the seeds and membrane for a milder salsa, or leave some in if you want more heat. Finely dice. Chop the cilantro. Roughly chop the leaves and tender stems. Combine. Place the tomatoes, onion, bell pepper, jalapeño and cilantro in a bowl. Season. Add the lime juice, salt and black pepper. Add cumin if using. Mix gently. Stir everything together without crushing the tomatoes. Taste and adjust. This is the important part. Taste the salsa and adjust the seasoning. It may need more salt, lime juice or jalapeño. Rest. Let the salsa sit for 10–15 minutes before serving. This allows the flavours to come together. Chef’s Note Consistency matters. The goal isn’t to make every piece perfectly identical. But keeping your tomato, onion and pepper cuts reasonably consistent gives you a better texture and a more balanced bite. And remember Slow is smooth. Speed comes later. Serving Suggestions Serve with: Tortilla chips Grilled chicken Grilled fish Tacos Eggs Burgers Grilled vegetables Best enjoyed fresh and refrigerated promptly.
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 🏈🍴 Hosted by Chef Jonathan Frazier and Erin Haluschak, F3 brings together football, fantasy football, food, and plenty of fun. Each episode connects the world of the NFL with great food, team culture, and the stories behind the game. That Cooking Thing 🍳 Hosted by Chef Jonathan Frazier, That Cooking Thing is a practical cooking show designed to help home cooks become more confident in the kitchen. From knife skills and mise en place to stocks, sauces, and beyond, each episode breaks down the techniques chefs use every day and shows how you can use them at home. Both shows are now part of the Edible Valley Podcast family, giving us new ways to share food, cooking, sports, and the people and stories that make our food community special.
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. 🎧 Listen now #EdibleValley, #VancouverIslandFood, #FarmToTable, #ChefLife, #SeasonalCooking, #SupportLocalFood, #CulinaryCommunity, #FoodPodcast, #CanadianChefs, #SpringCooking, #PortAlberni, #Snowday
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 🌐 Ocean Wise Canada’s science based sustainable seafood program from the Vancouver Aquarium https://ocean.org 🌐 Seafood Watch U.S. sustainable seafood program from the Monterey Bay Aquarium https://www.seafoodwatch.org Make informed choices for your plate, support healthy oceans, and discover what Best Choice, Good Alternative, and Avoid mean for the seafood you eat. #EdibleValleyPodcast, #Episode268, #SustainableSeafood, #OceanWise, #SeafoodWatch, #VancouverIsland, #ComoxValley, #PacificSeafood, #ChefLife, #CulinaryCommunity, #FoodAndSustainability, #MontereyBayAquarium, #F3Podcast, #SeafoodEducation, #SeafoodLovers, #SeafoodRecipes, #EatLocal, #SupportLocalFarms, #FarmToTable, #OceanConservation, #EcoFriendlyEating, #ResponsibleEating, #FoodieLife, #FoodPodcast, #CulinaryEducation, #LocalSeafood, #SeafoodChef, #SeafoodCulture, #SanFrancisco, #Monterey, #CaliforniaFoodie, #TravelForFood, #SuperBowl60, #FootballAndFood
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. 🍷The best holiday drink isn’t the fanciest — it’s the one that brings people together. #HolidayDrinks, #EdibleValleyPodcast, #VancouverIslandEats, #HomeHosting, #SimpleCocktails, #FoodPodcast, #HolidayEntertaining, #WinterCocktails, #ChefTips, #DrinkSeasonally The Edible Valley Podcast – Holiday Spirits: Local Cocktails & Festive Pairings 1. Comox Valley Holiday Honey Sparkler Wayward Distillery Unruly Gin (honey-based) 45 ml gin, 15 ml honey syrup, 15 ml lemon juice, top with sparkling wine Garnish: Cinnamon stick & orange twist Food Pairing: Brie with cranberry compote, spiced nuts, citrus-glazed shrimp Holiday Touch: Sweet honey and cinnamon evoke festive warmth in a sparkling aperitif. 2. Shelter Point Winter Old Fashioned Shelter Point Whisky 60 ml whisky, 10 ml maple syrup, 2 dashes bitters Garnish: Orange peel & star anis Food Pairing: Roast turkey or ham, maple-glazed root vegetables, dark chocolate tart Holiday Touch: Oak and spice notes make it cozy and rich for winter celebrations. 3. Festive Phrog & Beaufort Vermouth Flip Phrog Gin/Vodka + Beaufort Vermouth 45 ml gin, 15 ml Beaufort vermouth, 15 ml honey syrup, 15 ml lemon juice, egg yolk optional Garnish: Cranberries & rosemary Food Pairing: Herb roasted vegetables, cheese & fruit boards, spiced desserts Holiday Touch: Cranberries and rosemary bring seasonal color and flavor to a creamy cocktail. 4. Wayward Spiced Honey Toddy Wayward Krupnik Spiced Honey Liqueur 60 ml Krupnik, 120 ml hot water, 15 ml lemon juice Garnish: Cinnamon stick & lemon wheel Food Pairing: Gingerbread, roasted turkey with cranberry chutney, baked apples Holiday Touch: A warm toddy with honey, cinnamon, and citrus — perfect for cozy winter nights. 5. Sunshine Maple Flip Shelter Point Sunshine Liqueur (Orange Spice Maple) 45 ml Sunshine Liqueur, 15 ml bourbon (optional), 15 ml lemon juice, 15 ml egg yolk Garnish: Orange twist & nutmeg Food Pairing: Maple-glazed ham, sweet potato casserole, pumpkin cheesecake Holiday Touch: Creamy, citrusy, and spiced — a rich festive cocktail for holiday feasts. 6. Krupnik Apple Cider Spark Wayward Krupnik Spiced Honey Liqueur 45 ml Krupnik, 90 ml warm apple cider, 15 ml lemon juice, dash of cinnamon Garnish: Apple slice & cinnamon stick Food Pairing: Pork roast with apple sauce, aged cheddar & honey, mini apple pies Holiday Touch: Mulled apple cider combined with spiced honey liqueur — cozy and aromatic.
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: 🦃 Breaking down and deboning a turkey into a beautiful galantine 🥕 Roasted squash, beets & carrots with a hot honey glaze 🥬 Cranberry-apple shrub braised cabbage 🌿 Roasted kalettes with hazelnuts and lemon 🍞 Gluten-free and traditional stuffings made with local breads 👩🍳 NIC culinary students joining the live demo Recipe: https://cvfm.ca/2025/11/21/foodfest-back-to-basics-holiday-feast-edition/ Jonathan shares tips on saving time during the holidays — including why deboning your turkey ahead of time can make Christmas dinner so much easier (and tastier!). The two also chat about market shopping, supporting local farmers, and why fresh local produce lasts longer and tastes better. If you love local food, holiday cooking, and a little kitchen storytelling, this is an episode you don’t want to miss. 🎧 Listen now and celebrate the season with Edible Valley!
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.
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