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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July 15, 2026Episode 27223 min
Episode 272"From Grill to Table: Celebrating Summer BBQ"
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
Episode 271 " Sleep and Learning: The Hidden Ingredient to Culinary Success"
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
Episode 270 " Roger Street Bistro in the Alberni Valley"
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
Episode 269 "From Snow Day to Spring Menus"
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
Episode 268: "Seafood Choices & Monterey Bay Aquarium"
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
February 26, 2026Episode 26719 min
Episode 267 "Episode 267: Chocolate, Community & the CV Chocolate Festival"
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, @
February 19, 2026Episode 26619 min
Episode 266 "Taste of the NFL: Chefs, Community & Purpose"
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
January 29, 2026Episode 26522 min
Episode 265 "Chippies & Kickoff"
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
January 14, 2026Episode 26426 min
Episode 264 "Our look at Food Trends of 2026"
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
January 3, 2026Episode 24830 min
Repost Episode 248 "Food Trends of 2025"
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.
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