The Edible Valley Podcast

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 sh...

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...

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.

Fo...

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
🔪 Choosi...

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 NF...

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...

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 gri...

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...

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...

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 ingr...

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...

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...

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 Vall...

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...

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...

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.

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, #EdibleValleyP...

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...

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 ye...

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 t...

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...

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...

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 reg...

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.

Jo...

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 S...

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 Fo...

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 roa...

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, whil...

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, th...

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...

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-tim...

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 dist...

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 ci...

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 Fr...

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...

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 m...

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 h...

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 participatio...