Episode 113 " November Edible Valley"

Ever wonder how the Comox Valley stacks up to Portland? How about our rapidly growing food truck scene? This week Jon and Darren discuss all things "Portlandia" and our own small town vibrant food scene and much more.

Episode 112 "Tales from Flavour 2016"

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Finally after a long wait: Flavour - The North Vancouver Island Picnic! We were lucky to have Darren walk the grounds of Flavour while recording interviews with many exibitors and guest to find out who they were, what they brought and why they were there. Please enjoy, we sure did.

Episode 111" Lentelus Organics with Dave Semmelink"

Dave Semmelink joins Jonathan and Darren today to talkabout his involvement with Lush Valley and his farm, Lentelus Organics. Jonathan met Dave while on a Lush Valley tree-harvesting day, raising money for the Comox Valley Chef's Association, and knew he was the kind of guy we love having on the show. With his feet firmly entrenched in local food production, and deftly involved in community efforts, we asked him to regale us with his LushValley tales. To our surprise, he was more suited as a follow-up to our recentCharcuterie and Local Farming episodes. Listen in as Dave delves into Farming,Food and Philanthropy!  
 
www.lentelusorganics.com

Episode 110 "Canning Season"

Returning guest Cat Leduc joins Darren and Chef Jonathan along side Lynda Smith (her first appearance) for the newest Edible Valley Podcast. Today's exciting topic: Canning and Preserving! As we move into fall,we are well into harvest season - what better time to consider new options of how you are going to preserve your bounty? Listen in as our experts throw out some new flavours, ideas, and tips for you for your next food projects!

Episode 109 "Charcuterie: Curing Meats and More"

Cohen Brown of Clandestino Salumi joins a returning Brian McCormick of Clever Crow to today’s Edible Valley podcast! Chef Jonathon Frazier, Darren Howlett, and their guests discuss charcuterie! First we have to ask: What is charcuterie? We found we each have a slightly different opinion of the common theme; none of us define it the same way. We all agree that it centers around cured meats and the conversation goes from there! 
 
After listening to the episode, you may want to check out :
 In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates,Roasts, Confits, and Other Meaty Goods

Episode 108 "High Summer Bounties"

As we near the end of summer, Chef Jonathan and Darren
thought it may be interesting to hear from a few local farmers about how this
summer compared to others, and the state of local farming in the Comox Valley.
In attendance were: Gardening enthusiast extraordinaire: Ms. Toni Dunne; Owner
of Ashbury Farms: Mr. Miguel Laroche; and recently relocated member of Merville
Organics Ms. Robin Sturley. Listen in and hear how they weathered this years'
curveballs, rolled with the changes, and dealt with the excesses. Let us know
how your garden and your bounty may have differed from previous years - we
would love to hear about it!

Episode 107 "Summer Wind-Down"

As summer winds down, Darren and Chef Jonathan take
anepisode to reflect on how their summers have been going, what they've done
withfood, and where they are headed - their food intentions for the next
fewmonths. Canning, preserving, pickling, curing, and more are on the table.
Theyget into new ingredients that inspire them, and new methods they hope to
dabblein.

Episode 106 "The North Vancouver Islands Gourmet Picnic , 2016 Flavour"

 
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!

Episode 105 "North Vancouver Island Chef Association Calling All Cooks"

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.   

Episode 104 "More Garlic"

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!