The Edible Valley Podcast

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

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

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, @

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

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