edible april 24 pt3

edible april 24 pt2

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 91 " February in the Edible Valley"

In
tonight’s episode, Jon and Darren chat about the local food scene, including
upcoming events such as Dine Around Comox Valley. They also touch on the recent
change in format and other exciting changes on the way. There's a small recap
of previous episodes, and a glimpse of what’s to come! Listen in and let them
know what you think, or pose your questions - they'll be happy to answer!

Episode 63 "Wayward Distillation House with Andrea Brimacombe"

Andrea from Wayward Distillation House sits down with Chef Jon and Darren in this exuberant episode! This is our fair Valleys' newest public distiller, and they are off to an amazing start. Using honey as a base for all of their liquors (yes honey!), they've immediately distinguished themselves from all competitors. Listen to this intriguing story of how they came to be, and how they set their roots in the valley. We love what they have planned, especially the part about sourcing all local valley flavours for their infused vodka line. Let us know what you think!www.waywarddistillationhouse.com2931 Moray AveCourtenay, BC V9N 7S7tel: (250) 871-0424Open Noon - 6pm daily

Episode 52 "Updates to Edible Valley"

Darren and Jonathan sit down again to talk about events and what happening in the our Edible Valley.

Episode 45- Greg Wood of Hollie Wood Oyster

It has been a long time since we chatted with someone involved in the shellfish industry. This time we welcomed Greg Wood, a small scale oyster farmer, who makes his living growing oysters and self-marketing his product. Becoming a farmer back in his late teens, Greg has had a long history in the industry and is hoping to embrace the evolutions and become an innovator to create truly sustainable employment that builds food security for the region and beyond.

Episode 44- Carmie Dixon of Carmies Cafe and Catering.

We sent out a mass email to many of the fine folks in the local food shed last week, and we were happy to receive many emails from chefs, farmers and producers. We thank you all and hope to get many of you into the studio soon to share your stories.Carmie Dixon was one of the first to respond to our email. She has been operating Carmies Cafe and Catering in Cumberland for just over five years now. With a long history of cooking in a variety of situations and countries, she has had a variety of culinary training. She says she is a cook, not a chef and prides herself and the Cafe with home cooked, comfort-style affair. Carmie is also the first of the seven establishments in Cumberland to have on the podcast. Thanks Carmie for joining us in the studio!

Episode 43- Summer run down

With our busy schedules, we were not able to organize a guest for this weeks recording. However we had a chance to chat about a few goings on. Blayne has now become the proud owner of a steer, as well as getting close to finishing up his Permaculture Design Course. Jon is happily feeding the masses on these warm summer nights at the Atlas, and preparing for Flavour in a month and a half!
We are hoping to get more feedback from listeners and perspective guests. If you know of someone who would be interesting for usnto talk to, please send us an email(ediblevalley@gmail.com), comment on the show notes, or on our facebook page.

Cooking Methods

On this episode of Edible Valley Food Facts we are talking Cooking Methods. Darren and Jonathan are once again trying to get back to basics in an attempt to simplify cooking and help break peoples fears of cooking and food. We will be discussing the effect of heat on food and the different ways of cooking. We plan to explore how proteins, fats, carbohydrates, and water are effected by heat and what methods work best. From moist heat to dry heat methods we will be discussing our favourites ways and dishes that help us enjoy our edible valley. Learning how food cooks is and essential lesson to be learn in the kitchen and some simple knowledge can save you from hours of frustration and disaster. The simple techniques of simmering water to poaching and the benefits of steaming. We will get into a personal favourite, braising the process of slowly tenderizing a protein to bring about a tender juicy product. These are some examples of moist heat cooking methods, the process in conducting heat through a liquid, i.e. water, which we will dive in to more deeply in this episode. Dry heat Method on the other hand is the transfer of heat without moisture that is by using hot air, hot metal, radiation or hot fat. Great examples of these are baking, grilling, broiling, sautéing or deep frying. Hope you enjoy and learn while listening to this episode of Edible Valley Food Facts.