Episode 255 "Cooks Camp 2025"

Each September, chefs, cooks, and culinary enthusiasts gather at North Arm Farm in Pemberton, BC for three unforgettable days of cooking, learning, and connecting at CooksCamp. Since 2022, this annual retreat—hosted by the Chefs’ Table Society of BC—has become a must-attend event for both rising talent and seasoned professionals.
In this episode, we take you inside CooksCamp 2025 (Sept 10–12) to share what it’s really like to be part of this one-of-a-kind gathering. From the crisp morning foraging walks to the hands-on butchery demos, the farm buzzed with energy, knowledge, and collaboration.
Highlights included:
Wild Foraging Tours – exploring edible treasures with award-winning chefs.
Cultural Dinners – from Filipino foodways and resilience to a grand Italian feast.
Skill-Building Sessions – beef breakdowns, sausage making, bluefin tuna demos, and dry-aging workshops.
Panels & Talks – media training, financial literacy, HR problem-solving, farming and food security, and Indigenous foodways.
Community & Collaboration – associations and advocates across BC uniting to support young chefs and strengthen the industry.
World’s Largest Family Meal – chefs from across Canada cooking together, serving dishes that celebrated diverse culinary traditions.
CooksCamp isn’t just about cooking—it’s about connection, mentorship, and inspiration. It’s a space where culinary students rub shoulders with industry icons, where learning is hands-on, and where Canadian food culture is honored and pushed forward.
For me, the experience is always a reminder of why I chose this profession: the camaraderie, the craft, and the chance to keep growing.
Tune in as William and I relive the moments, conversations, and flavours that made CooksCamp 2025 an event to remember—and maybe share a few laughs, as we always do.
#CooksCamp2025 #ChefsTableSociety #EdibleValleyPodcast #CulinaryCommunity #CanadianChefs #FarmToTable #CulinaryEducation #FoodCulture

Episode 196” How To Preserve With An Old Friend.”

It's that time of year again where food preservation is on everyone's mind. We're gathering and harvesting the last of our summer bounty to store through the winter. Today's episode touches on the pros and cons of all of the major food preservation techniques - and a special guest weighs in with some great tips!

Episode 191 Interview ”Tasting Seaweed”

Hey Everyone! In this episode ,we were both rapt with attention as Logan had so much incredible information to share. The episode is packed with tidbits and insights about where we are headed as a community in seaweed farming, harvesting, and consuming. I genuinely cannot wait to have back on the show next year to check in with all of the developments in this exciting new field!

Episode 162 " What is this Edible thing all About?"

Do you eat, drink, think, local? We have “Edible Vancouver Island” to talk with us about their new with quarterly publication and online resource, committed to celebrating and promoting the local food and drink culture of Vancouver Island. Dawn Postnikoff (Publisher / Editor) and Danika McDowell (Creative Director) join us to discuss their new project. 

Episode 151" What's so great about Mushrooms"

Finally!! We have a chance to talk with Michael Vossen, our local mushroom man and forager. This is our opportunity to pick Michaels brain on; where to pick? what to pick? what you can grow? and some precautions when picking. We also learn about what he has at the market from fresh to dried. Hope this get you excited about mushroom whether cooking or picking we get the chance to learn Mushrooms.