The Edible Valley Podcast

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

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

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

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.

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 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!).

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.

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

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

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

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

In this episode of The Edible Valley Podcast, we delve into the world of artisan cheesemaking with Doug Smith, co-owner Natural Pastures Cheese Company in Courtenay, BC. Since its inception in 2000, Natural Pastures has become a cornerstone of Vancouver Island’s culinary landscape, celebrated for its commitment to quality, sustainability, and innovation. Doug shares insights into the company’s journey from a local dairy operation to an award-winning cheese producer. He discusses the unique challenges and rewards of working with both cow and water buffalo milk, highlighting how the rich, creamy texture of buffalo milk contributes to distinctive cheeses like their acclaimed Bufetta, which earned a Gold Medal at the 2023 Royal Agricultural Winter Fair. Listeners will gain an understanding of the meticulous processes involved in crafting cheeses such as Comox Brie, Pacific Wildfire, and Aged Farmhouse. Doug emphasizes the importance of local sourcing, noting that all milk used is obtained from Vancouver Island farms, ensuring freshness and supporting the local economy. The conversation also touches on the broader cheese industry in British Columbia, the significance of traditional methods in modern production, and the role of community support in sustaining local food artisans. Doug’s passion for cheesemaking and dedication to excellence shine through, offering listeners a deeper appreciation for the craft behind their favorite cheeses. #EdibleValleyPodcast, #DougSmith, #NaturalPasturesCheese, #CheeseTalks, #CheesePodcast, #OnTheCoast #ArtisanCheese, #Cheesemaking, #Cheeselover, #Cheeseboard, #Cheesemaker, #CheesePlatter, #Fromage, #AgedCheese, #GourmetCheese #VancouverIslandCheese, #BuyBC, #SupportLocal, #FarmToTable, #SustainableFarming #Foodie, #InstaFood, #FoodPhotography, #CharcuterieBoard, #WineAndCheese, #FoodiesOfInstagram