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PODCAST

The Edible Valley Podcasts

The Edible Valley Podcast

Welcome to Edible Valley Productions, home to three podcasts exploring food, people, stories, and the things that bring us together. The Edible Valley Podcast takes you into the world of food, with conversations featuring chefs, farmers, fishers, producers, and others who are shaping our local food culture. That Cooking Thing is all about cooking, from practical kitchen tips and techniques to culinary conversations, recipes, ingredients, and the stories behind the food we love. F3 Podcast: Football

arts food

All Episodes

20:17

The Foundation of Good Cooking - Good Stock,That...

The Edible Valley Podcasts ·

2026/10/03

Have you ever made a soup or sauce and thought, “Something’s missing”?Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about

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19:45

Indianapolis Colts — F3 Podcast: Football, Fantasy &...

The Edible Valley Podcasts ·

2026/09/28

The NFL season is underway, and F3 is back with another team-focused episode!This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana. They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for managers across the league. Erin admits her roster took a beating, with players including Mike Evans and

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29:10

Bringing Vancouver Island to the Harvest Table -...

The Edible Valley Podcasts ·

2026/09/22

From Farm to Table: The Story Behind the Harvest TableWhat does it take to bring an entire community together around a table? In this episode 274 of the Edible Valley Podcast, Chef Jonathan Frazier talks with Chef Paul Stewart and Rebecca Papadopoulos about the upcoming Harvest Table at Keating Farm in the Cowichan Valley, taking place September 26 as part of the Food Day Canada celebration. Paul shares the story of Food Day Canada, which began more than 20 years ago as a grassroots effort to

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17:43

Dallas Cowboys -F3 Podcast football Fantasy and Food.

The Edible Valley Podcasts ·

2026/09/21

F3 Podcast: Dallas CowboysFootball • Food • Fantasy Everything is bigger in Texas, and that includes the conversation around the Dallas Cowboys. On this episode of F3 Podcast — Football • Food • Fantasy, we head to Dallas to take a closer look at one of the NFL’s most recognizable franchises. The Cowboys always come with big expectations, big personalities and plenty of storylines, and this season is no different. We break down the Cowboys from all three F3 angles: what is happening on the football

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24:32

Football is back! F3 returns for Season 3

The Edible Valley Podcasts ·

2026/09/16

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

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20:16

Get Your Ducks in a Row — Mise en Place 101 That...

The Edible Valley Podcasts ·

2026/09/08

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

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17:51

Miami Dolphins, Fantasy Football & Game-Day Food | F3...

The Edible Valley Podcasts ·

2026/09/03

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

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16:00

Stop Fighting Your Knife — Episode 1 of That Cooking...

The Edible Valley Podcasts ·

2026/08/29

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

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20:01

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

The Edible Valley Podcasts ·

2026/08/27

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

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27:40

Tacos, Burritos & the Story of Mexican Food with...

The Edible Valley Podcasts ·

2026/08/25

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,

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23:32

Episode 272"From Grill to Table: Celebrating Summer BBQ"

The Edible Valley Podcasts ·

2026/07/15

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

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5:25

The Edible Valley Podcasts ·

2026/07/09

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,

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26:04

Episode 270 " Roger Street Bistro in the Alberni Valley"

The Edible Valley Podcasts ·

2026/05/15

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

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16:50

Episode 269 "From Snow Day to Spring Menus"

The Edible Valley Podcasts ·

2026/03/10

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

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17:44

Episode 268: "Seafood Choices & Monterey Bay Aquarium"

The Edible Valley Podcasts ·

2026/03/02

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

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19:50

Episode 267 "Episode 267: Chocolate, Community & the...

The Edible Valley Podcasts ·

2026/02/26

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,

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19:35

Episode 266 "Taste of the NFL: Chefs, Community &...

The Edible Valley Podcasts ·

2026/02/19

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,

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22:20

Epsiode 265 "Chippies & Kickoff"

The Edible Valley Podcasts ·

2026/01/29

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

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26:30

Episode 264 "Our look at Food Trends of 2026"

The Edible Valley Podcasts ·

2026/01/14

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

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30:17

Repost Episode 248 "Food Trends of 2025"

The Edible Valley Podcasts ·

2026/01/03

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

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106 results

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