Episode 182 " To diet or not to diet?"

  As Darren undertakes the new challenge of improving his diet and losing a bit of his newfound Covid weight, Jonathan and William offer their ideas and support as they all discuss what exactly is a diet, and what is a healthy approach to dieting. 
   It’s an illuminating conversation on how to keep your health and well being in mind while improving yourself!   

Episode 169 "Bar none, no problem"

William, Darren, and guest JP Murimuri have some laughs and reminenisce while discussing cocktails and non-alcohol options.

About

People of "The Edible Valley Podcast" 
Helping to grow our food community.
Chef Jonathan Frazier:
Jonathan Frazier grew up in the Comox Valley. While drawing upon what the local food community has to offer, he enjoys exploring new flavours to present in unique and exquisite ways. After obtaining his red seal at the Kingfisher Inn, he followed his dream of cooking first to Europe and then to Victoria where he worked at Chateau Victoria, ran a catering company, and was chef on a tall ship that offered marine wildlife excursions.Inspired by the community of people in the Comox Valley who are passionate about good food, he returned to take on the position of Head Chef at the Atlas Café in 2005. While there he was awarded the Chamber of Commerce Top 40 under Forty (2012). From there he launched The Edible Valley Podcast; a podcast that Frazier continues to host devoted to exploring the food culture of the Comox Valley and Vancouver Island via interviews with local chefs, farmers, and producers. More recently he opened up a local artisan shop called Blue Spruce Ice Cream where he was selling his own traditionally handcrafted ice cream that also won the Best New Business Award (2019), and worked with North Island College to create a pop up dinner with tourism and hospitality students.  Now, during the COVID 19 pandemic, Frazier, who was also teaching the young cooks program as well as covering food security with LUSH Valley, has switched gears within the organization to establish an emergency hot meal kitchen where he creates up to 1000 meals a week to those in need.He has been a proud member of the North Vancouver Island Chef’s Association since 2007 where he was actively involved in such local events as the BC Shellfish Festival, Flavour, and the Island Inspiration Cookbook.  Chef Jonathan Frazier brings sensitivity and an inquisitive nature into the kitchen, where he builds flavours in a colourful palette that are influenced by hiscreative passion in the kitchen, knowledge of global cuisine, and the pleasures of local products. He is currently stepping into his newest endeavour as Head Chef at Locals Restaurant where he is excited to be working with owners Chef Ronald and Trish St. Pierre to continue creating inspiring dishes that showcase the best of what the Comox Valley has to offer. 
William Stringer:
 
( The Producer ):
William Stringer found his passion for food working for British TV chef and presenter Hugh Fearnley-Whittingstall’s ‘River Cottage’  in Devon, England, where he spent 6 years working in his restaurants and farm. Eventually working his way up to management, It was at this time William worked with some of the UK’s leading chef’s in their field,  learning the value of sourcing local, seasonal organic food that respects community and nature. However it’s Williams passion for broadcasting that truly excites him, and since moving to Vancouver Island has worked for Jet Fm promoting events in the community that support the food culture such as the Comox Valley Famers Market as well as countless individual farmers.
 
 
 
 
 
 
 
 
 
Blayne Prowse:  
Blayne was born and raised in the Comox Valley, this avid student of wild edibles and home preserving, can most often be found on his bike, riding around the Comox Valley. A sheetmetal worker by day, social media nut by night, he is often tweeting about things that drive him bonkers and writing his successful blog "the cynical cyclist"  He enjoys taking his daughter out on adventures around the area, photographing these ventures and teaching her about the wild environment. Simple living and sustainability have come to the forefront of Blayne's ideology's in the past year. After several years of working in a commercial kitchen, Blayne made the jump to working construction. An unfortunate lay off  he found himself working in the shellfish industry. Learning along the way, he has developed into a seafood snob with a keen taste for oysters, clams, sole and his own smoked salmon. Please follow along as Blayne learns more about what is available locally and to evolve from a "hesitant foodie" to a creative culinary artist.
 
 
Darren Howlett:
Darren grew up in the restaurant industry on Vancouver Island, with a brief 4 year sojourn to Vancouver. Having spent more than half his life in restaurants, he's been privy to some unique insights and able to watch the public's tastes  and culinary needs; as well as the call for social responsibility evolve firsthand. The movement that rang out true to him began years ago, and has dominated his food ever since - Eating Local. The bounty of the Island, and the Valley in particular is  a rare find, and too often, taken for granted. He had hoped to find a way to showcase the amazing  Comox Valley, not just for the outsiders, but the local community as well. He and Chef Jonathan Frazier had the same vision and ambitions in many regards, and is why Darren was invited by Jon to join The Edible Valley podcast.  
Darren currently owns and operates KamaBento, a gluten free, dairy free and peanut free sushi and Japanese food cart and delivery service.  His primary focus being the valley's elementary schools' lunch programs throughout the school year, switching to the all of the local and island festivals for the summers.

Episode 166 "What's up with Edible Valley and pandemic times?"

Edible Valley is back!
  After our second hiatus, we’ve found a way to make the show work around our disparate schedules. Thank you for sticking with us as we re-format the show to fit everyone’s needs and directions!
  What a show to re-start on!
  In this episode, Chef Jon and Darren talk about how food habits and availability have changed during the Covid-19 quarantine. They also discuss emergency food measures and Jon’s involvement in the hot meal program with LushValley for those in need.
  We also introduce Will as an addition to the Edible Valley team, and discuss safety measures and etiquette while food shopping in these heightened times. 

Episode 163 "When do you pick Fruit?"

 Our interview was with Ann Kask, author of 'Ripe' - a book on growing, handling, harvesting and cooking fruit. Recurring guest Lesley Stav of the Vancouver Island Chef's Association was on hand as well, sharing her involvement in making this book happen. It's a wonderful book, a departure from standard recipe based cook books. Love it!

Episode 160"What is Blue Spruce Ice Cream

If you’ve been wondering and waiting for new podcasts, Jonathan’s been a bit distracted by Blue Spruce Ice Cream. Jonathan and his partner opened up this new shop in downtown Courtenay. The host becomes the guest on this episode! Tune in to hear about their incentive flavours, outside of the box creations, community support and upcoming events.

Recipe Time: Spelt Pancakes

Spelt Pancakes
Ingredients:
1 3⁄4 cups spelt flour
2 tablespoons sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
1 egg
1 1⁄2 cups milk
3 tablespoons cooking oil

nov 20 2017

edible_nov_6.mp3

Episode 130 "Food, Art, Poetry, Is There a Connection?"

This episode is all about art and poetry. What's the connection?  We were lucky enough to be joined by our friend and Comox Valley's own Poet Laureate Natalie Nickerson. We learn a little of her role and what she will be up to over the next two years. More importantly, we draw connections between what we eat and how it becomes art.