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!  

Episode 103" 2016 Garlic Festival"

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!

Episode 102 "Comox Valley Farmers Market and using Local Food"

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. 

Episode101 "The Butcher Block"

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