The Edible Valley Podcast

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Aug 2026

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About the show

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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September 8, 2026Episode 27620 min

Get Your Ducks in a Row — Mise en Place 101 That Cooking Thing 🍳

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. 🎧 Listen to Episode 2 of That Cooking Thing and get your ducks in a row before you cook!

September 3, 2026Episode 27417 min

Miami Dolphins, Fantasy Football & Game-Day Food | F3 Podcast Episode 2

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.

August 29, 2026Episode 27516 min

Stop Fighting Your Knife — Knife 101 That Cooking Thing 🍳

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.

August 27, 2026Episode 27320 min

Intro to Football, Food and Fantasy : Its The F3 Podcast

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!

August 25, 2026Episode 27327 min

Tacos, Burritos & the Story of Mexican Food with Mauricio Velázquez de León - Episode 273

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.

July 15, 2026Episode 27223 min

How to BBQ Like a Chef: 5 Mistakes to Avoid This Summer - The Edible Valley Podcast Episode 272

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.

July 9, 2026Episode 2725 min

Sleep and Learning: Why Rest Makes You a Better Cook — The Edible Valley Podcast Episode 271

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.

May 15, 2026Episode 27126 min

Training the Next Generation of Chefs: Roger Street Bistro at North Island College — The Edible Valley Podcast Episode 270

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.

March 10, 2026Episode 26916 min

How Chefs Build a Spring Menu: From Snow Day to Seasonal Cooking - The Edible Valley Podcast Episode 269

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

March 2, 2026Episode 26817 min

How to Choose Sustainable Seafood: What Chefs Need to Know — The Edible Valley Podcast Episode 268

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