As summer winds down, Darren and Chef Jonathan take an episode to reflect on how their summers have been going, what they've done with food, and where they are headed - their food intentions for the next few months. Canning, preserving, pickling, curing, and more are on the table. They get into new ingredients that inspire them, and new methods they hope to dabble in.
With the Comox Valley’s fourth Flavour Festival approaching quickly, Chef Jonathan Frazier and Darren Howlett have the chance to sit down with organizer and executive director of the North Island College Foundation, Susan Auchterlonie. This event is returning after a year long hiatus, and we talked about all the exciting plans that will occur at this year’s highly anticipated festival.
As always this festival allows the Comox Valley to showcase its finest chefs, vintners, farmers and producers in support of education and culinary culture in our community. If you are one of the lucky 500 people that were able to get a ticket (it sold out in five minutes), you’ll definitely have a memorable time and we look forward to seeing you there!
Chef Jonathan and Darren talk about an organization dear to Jonathan's heart. Chef Leslie Stav and Sue Smith sit in, representing the Vancouver Island Chef's Association, a group Jon has long been part of. We get to shed a little light on this wonderful group dedicated to community, education and food. From their programs to train young disciple into chefs, involvement in community farms and showcasing their products, to creating a network for chefs across the nation - all done with an eye on excellence, inclusion and education. Listen in to hear why it strikes a resonance with Jonathan and our guests.
GARLIC pt2! Following up with everything garlic in our lastepisode (and with the Garlic Festival just around the corner), Arzeena Hamir returns togo into greater detail about the variety of flavours and textures of this keyingredient; growing techniques, and choices you have when considering yourgarlic. She speaks of the benefits of eating our locally produced vs. imported types,local strains and varieties, and the methods required to grow your own hearty garlic.It’s always a treat to have such a passionate and compelling proponent of localfarming in the studio for this podcast - listen in and let us know what youthink!
GARLIC! Tonight we sit down with the ever lovely Arzeena Hamir of Amara Farms and Craig Freeman of the Merville Hall to talk garlic. With the Garlic Festival just around the corner, there is just so much to cover! Arzeena has so much to say about flavours, strengths, varietals, and more, and really gets to the heart of why there needs to be an annual Garlic Festival. Craig then walks us through the reinvigorated Merville Hall and lays out their accomplishments and ambitions – not the least of which is hosting this great event! You are not going to want to miss this event – listen in for all of the details!
Today Chef Jonathan Frazier and Darren Howlett had the wonderful opportunity to sit with Vickey Brown of the Comox Valley Farmers Market, Sue Smith formerly of Beyond the Kitchen Door and Chef/President Leslie Stav of North Vancouver Island Chef's Assosciation. In a lively discussion about the direction and future of Comox Valley Farmers Markets, we discuss the growth and continued trends towards supporting (and eating) local and the connection between our local Chefs and the Market.
As you know, we love nothing more than to shine a light on any homegrown Comox Valley foods, products, farmers and producers as we can. It’s the reason we do what we do. Tonight we have Greg Wilson and James McKerricher of The Butcher’s Block in studio. Now, we don’t throw around phrases like ‘pillar of the community’ or ‘interwoven in the history of theComox Valley’ very often – but both stand true here. At 25+ years in the Valley, it’s of a small handful of food businesses that are wholly Comox Valleyian (we’re making up words today, that’s the kind of day it is); and have the tenure. Tonight we get to the heart of ‘why?’. Why have they been successful? Why here? Why sell what they sell? Listen in to this feel-good episode and let us know what you think as we reminisce over the last 25 years of the Valley, and talk about simply great food
#100 – We did it! We hit our first major milestone with episode 100. Passing this threshold would have felt off if we had anyone other than Mr. Blayne Prowse as our guest. There would not have been an episode100 without him. There would not have been an episode 1 without him!
Jon, Darren and Blayne take this opportunity to reflect on the podcasts beginnings and through it’s hurdles, adjustments,refinements and victories. They also speak to where EdibleValley is heading for the next 100 episodes – format, guests, and changes. Listen in and find out some of their favorite episodes, some that may have been a little more challenging and some that changed their lives entirely.
Thanks for tuning in. We share this milestone with you, our cherished audience. Thank you!
Nancy Farey – the Mustard Lady! Nancy sits in with Chef Jonathan Frazier and Darren Howlett to discuss arguably the best condiment in the world, mustard! Nancy started her small business out of her kitchen some years ago with a few key mustard flavors in hand, to disperse among friends. Now you can find 11 regular mustards, and some special or seasonal ones too, all up and down the island. Listen in on her journey from finding a post retirement hobby to creating an Island wide food business!
Tonight we were lucky to sit down with a man on the move, a man of many talents - Mr Brian Tyacke. Last year, Brian had offered Chef Jonathan Frazier and Darren Howlett a chance to get involved with a program he was spearheading within the recovery and recuperation of those exiting the criminal justice system and reentering society. Brian was involved in a big and unique way. Unfortunately we were not able to join in, but one year later, Brian has joined us to tell the tale of his successes within the program and the great achievments of those under his charge. Food played a large role in this - and we are extremely happy that Brian was not only able to make this happen, but then was able to share the tale. We hope this inspires similar actions - listen in and hear it for yourself!