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The Edible Valley Podcast

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Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers Continue Reading >>
Exploring the food culture of the Comox Valley and Vancouver Island. Interviews with local Chefs, Farmers, and Producers << Show Less
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Episode 212 ”Fish & Chips” This week we celebrate a British classic, fish and chips! This seemingly simple dish has a deceptively long and complicated past and has spread its influence across the world.
From its Southern European roots hundreds of years ago to the commonwealth classic of today; we break down fish and chips from the batter and type of fish to the potato and fry style to bring you the perfect fish and chips every time.
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Episode 212 ”Fish & Chips” This week we celebrate a British classic, fish and chips! This seemingly simple dish has a deceptively long and complicated past and has spread its influence across the world.
From its Southern European roots hundreds of years ago to the commonwealth classic of today; we break down fish and chips from the batter and type of fish to the potato and fry style to bring you the perfect fish and chips every time.
Episode 210 ”Mac& Cheese” From its humble beginnings in Italy, Mac and Cheese has long taken over North American kitchens; but far from being just a ‘Kraft dinner’ staple, the humble Mac and Cheese has now taken on a new life and reaches every further into the gourmet aisle.
This week John, Darren and William explore what it really takes to make a good Mac and Cheese, as ever stripping it back to the basics that you need to know to make this Canadian staple part of your regular cooking repertoire.
Episode 209 ”BURGER ” Our listeners asked for it, and now we are doing it, this show is about BURGERS. Everybody likes burgers right? But are all burgers equal? In this episode of the Edible Valley Podcast we break down to the minutest detail everything that makes a good burger, from the protein, the best cut of meat, the bread, sauces and even toppings. This episode will you the key to making the burger this is guarantee to satisfy even the fussiest palate.
Episode 208 ”Organic Farming with Gerry Pattison” Farmer interview Welcome to this second episode of The Edible Valley Podcast with Gerry Pattison of Pattison farm. In this episode we talk about organic farming , the rewards and challenges of this farming practice. Some may have said in the beginning this would be a fad, but we are lucky to learn some of the tricks of the trade that have help this farm long running farm become such an icon in the Comox Valley.
Episode 207 ”Sticker Shock, what’s up with high food prices” After a trip to the local grocery store, Darren asks the question “What’s up with climbing food prices?” Jonathan, Darren and William dive into this one and on this episode we spend time talking about some of the effects that are driving up prices. We discuss from pandemics to wars and all the things in between. We try and answer what is happening in the market and we may even have a few things that can help you save a little money at the end of the day.
Episode 206 ” Hanging at Pattison Farm” Farmer Interview Chef Jonathan and Darren are on location at Pattison Farms for today's episode. Gerry (the owner) takes us through the wonderful history of the farm, and the various trials and tribulations traversed to get to where the farm is today - one of the valley's most cherished and venerated farms!
Episode 205 ” What’s trending in food?” In this weeks episode Chef Jonathan, Darren and William explore the latest food trends that are set to take 2022 by storm, from Micro-greens to the latest immune boosting ingredients backed by science, even reinventing classic dishes - this weeks show is peppered by insight, tips and tricks to help you stay ahead of the trends!
Episode 204 ”Certifications in Cooking” Chef Series #2 On this episode of The Edible Valley Podcast, chef Jonathan Frazier sits down with third year  apprentice Miguel Varela to discuss the levels and training in the cooking profession. They discuss the current three year cooks apprenticeship program to become a red seal as well as certified chef and master chef programs. Join us as we learn more about Miguels journey and what is needed to be learned to become a chef.
Episode 203 “A Step in the Right Direction. pt1” I’ve had a plan to get back in shape for quite some time. For the last five years or so I’ve slowly added a few pounds every trip around the sun, and now it’s noticeably impeding my enjoyment of life. 
  As I set about to take this seriously, Covid hit. Talk about bad timing. I was instantly in survival mode, and brushed my big plan aside. 
  As everything relaxes into a new normal, this is my opportunity to get back in shape, starting with eating healthy and getting out for some fresh air and exercise in our beautiful Valley.
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