The Edible Valley Podcast

In this episode of The Edible Valley Podcast, we’re talking about one of the most essential - and endlessly fascinating - ingredients in the kitchen: eggs!
Jonathan and William crack into everything you’ve ever wanted to know about eggs — how they’re cleaned, graded, and cooked, plus the many ways they make our food better. From the basics of boiling and poaching to the science behind emulsions and baking, we explore just how versatile this simple ingredient can be.
We also get into some fun facts, like why we wash eggs, how to tell the difference between sizes, and whether there’s really any difference between brown and white shells (spoiler: there’s not!).
 
 

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier sit down with Chef Avi Sternberg, fresh from his appearance at the Vines & Tides Harvest Dinner at 40 Knots Winery.
The conversation goes beyond the event to explore Avi’s fascinating culinary path — from his roots in Colorado to his time training and working in Japan, and finally, to finding his home and inspiration in Powell River, British Columbia.
Avi shares how his international experiences shaped his philosophy on food, from the discipline and respect for ingredients he learned in Japan to the creativity and community focus he’s discovered on the West Coast. His story is one of adventure, adaptability, and a lifelong pursuit of flavour and meaning through cooking.
This episode offers an inspiring look at how one chef’s global journey has led to a deep connection with the people, place, and produce of coastal BC - blending international technique with the spirit of local cuisine.
 

The Island Taste Trail is back - and this year, it’s bringing together the flavours of the Comox Valley and Parksville Qualicum Beach in one delicious celebration of local food and community.
 
In this episode, we head to the Comox Valley Visitor Centre to chat with Samantha Scholefield, one of the driving forces behind the Island Taste Trail. She shares how the program connects local restaurants, producers, and communities while inspiring diners to explore the best of Vancouver Island cuisine.
We talk about why initiatives like this are so important for our region — because when you dine local, you truly make a difference. In fact, for every $100 spent at a BC-owned restaurant, $68 stays right here in our local economy, supporting farmers, suppliers, and countless small businesses that make up the heart of our food culture.
Join us as we discover what’s new this year, which restaurants are participating, and how you can taste your way through the Island this fall!
Tune in, get inspired, and support local — one bite at a time.
 
 

In this episode, we’re thrilled to welcome Culinary Team Canada to the Comox Valley and Campbell River for two incredible culinary events! Host Chef Jonathan sits down with Chef Ronald St. Pierre, one of the team managers, and Chef Lesley Stav, who shares insight into the Senior National Team and their exciting journey toward international competition.
We talk about what it takes to represent Canada on the global culinary stage, the precision and passion behind their craft, and what guests can expect from these two extraordinary dinners showcasing the very best of Canadian cuisine.
Join us as we celebrate world-class talent, local connections, and a taste of Team Canada right here on Vancouver Island!
Looking for tickets try Eventbrite  (Culinary Team Canada)

Episode 191 of Edible Valley takes you beneath the tides with Logan Zeinert of NIC’s Seaweed Innovation Hub. We explore how seaweed is grown, processed, and scaled to support BC’s coastal food systems and blue economy.
We hope to sit down with the rest of the team soon to see how this exciting project could change things for all of us across Vancouver Island.
Listen now — because what grows in the sea matters on our plates.
 
#Seaweed #BlueEconomy #MarineInnovation #EdibleValley

Welcome to a special fall edition of the Edible Valley Podcast! In this episode, we dig into the rich diversity of squash - from sweet delicata and creamy buttercup to vibrant Hubbard and nutty acorn varieties - and explore how harvest time shapes our local food system. We talk with growers and chefs about what makes certain squash stand out, flavour tips, storage secrets, and what to expect during this season’s barns-full of fresh produce.
 
Plus, we chat about three upcoming events you won’t want to miss:
Seafood Festival Dinner with Avi Stienberg — October 18 at 40 Knots Winery. A special evening celebrating local seafood and culinary craftsmanship.
Culinary Team Canada in town — November 1 & November 3: Two exclusive dinners featuring top-tier chefs collaborating with local producers.
Island Taste Trail (Oct 29 – Nov 16) — a fall-wide celebration of Vancouver Island flavours. Participating restaurants and cafés in the Comox Valley and Parksville / Qualicum Beach will offer locally inspired pairings and dishes. 
Tune in to get inspired for your own fall menus — and to find your next delicious night out.
 Stay in the loop & explore more at https://www.ediblevalley.com/or https://ediblevalley.wordpress.com/

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

 
Join host Chef Jonathan Frazier in this intimate visit to Shamrock Farm, the Comox Valley sanctuary Mike and Shannon Farrell began in 1993. What started as a humble pumpkin patch has blossomed into a biodiverse 20-acre operation, cultivating over 40 vegetable varieties, fragrant lavender, specialty cut flowers, and raising chickens, Nubian goats, and even pigs to support the land and farm family. 
Beyond produce, the farm produces handcrafted soaps using fresh goat milk and lavender oil, preserves, and lavender products,all reflecting their ethos of thoughtful, local craftsmanship. 
Shamrock Farm thrives through seasonal markets, a roadside farm stand on the honour system, and online sales, building connections one harvest at a time.
WEBSITE:
FACEBOOK LINK
INSTAGRAM LINK
ADDRESS
2276 Anderton RoadComox, British ColumbiaCanada V9M 4B2
CONTACT
T: (250) 339-1671E: info@shamrockfarm.ca
HOURS
ROAD-SIDE FARM STAND:May - September: 10:00am - 5:00pm, Tuesday - SundayNovember - April: 10:00 am - 4:00 pm, Friday - Sunday
 
 

Blackberry season is here, and in this episode of The Edible Valley Podcast, Jonathan and William dive into everything blackberry. From their wild abundance along Vancouver Island’s trails and hedgerows to their starring role in jams, desserts, sauces, and even cocktails, blackberries are a true taste of late summer.
We explore the history of this hardy berry in the Valley, the challenges and opportunities they bring for farmers and foragers, and how they’ve become a staple in local kitchens. Jonathan shares culinary tips for bringing out their sweet-tart flavor in both savory and sweet dishes, while William looks at their nutritional benefits, their cultural role in the region, and, true to form, may wander off on a few entertaining tangents along the way.
Whether you love a simple blackberry pie, a tangy BBQ glaze, or just eating them fresh off the vine, this episode will leave you inspired to celebrate one of nature’s most generous gifts.
Listen in and discover why blackberries might just be the jewel of our local harvest

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William McStringer explore the vibrant food culture of Vancouver Island through the lens of community and collaboration. Jonathan, in his role as president of the North Vancouver Island Culinary Association (NVICA), discusses the association’s mission to unite chefs, cooks, culinary students, and food producers in advancing the culinary arts across the region.
The conversation dives into how NVICA promotes professional growth, champions local products, and supports signature events like Food Day Canada. From organizing skill-building workshops to creating mentorship opportunities for emerging talent, the association plays a pivotal role in both preserving culinary traditions and encouraging innovation in the kitchen.
As always, the Edible Valley Podcast serves as a storytelling hub, giving voice to farmers, fishers, food artisans, and restaurateurs whose work defines Vancouver Island’s unique food identity. Jonathan and William share how these stories inspire greater community engagement and how listeners can get involved—whether by joining NVICA, attending local food festivals, or simply supporting island-grown products.
This episode is a celebration of connection, passion, and the shared commitment to keeping Vancouver Island’s culinary culture thriving for generations to come.
#EdibleValley, #NVICA, #FoodDayCanada, #CulinaryCommunity, #CF, #ChefFrazier, #WACS, #WorldChefs, #CulinaryFederation, #ChefLife, #CulinaryArts, #SupportLocal, #FarmToTable, #Foodie, #Podcast, #NewPodcast, #ListenNow, #ChefsOfInstagram, #EatLocal, #LocalFoodLove, #Gastronomy

We are deeply saddened to share the news of the sudden passing of Mary-Jane Douglas, beloved co-owner of Ridgewood Farm in Merville and a devoted member of the BC Cattlemen’s Association. Mary-Jane was a passionate advocate for sustainable farming and a familiar face at the Comox Valley Farmers’ Market, where she proudly offered her locally raised beef, pork, and eggs.
In this special episode of The Edible Valley Podcast, Mary-Jane shares her story in her own words—highlighting her deep commitment to community, farming with care, and her leadership role in the nationwide “Burger It Forward” initiative.
We invite you to listen and remember the incredible impact she had on our local food system and beyond.
A Celebration of Life will be held on Saturday, August 9 at 2:00 PM at the Comox Valley Exhibition Grounds, following the market. A memorial board will be on display for those wishing to share a memory or tribute. Submissions can be emailed to twilabite@gmail.com.
Mary-Jane will be deeply missed—but her voice and legacy live on.
 

Welcome back to The Edible Valley Podcast. In Episode 251, hosts Chef Jonathan Frazier and William Stringer kick off a brand new season by reflecting on the incredible journey so far, and sharing what’s coming next. The Edible Valley is growning alongside the local food movement, and this season promises to be the most exciting yet.
Jonathan and William also tease upcoming episodes featuring new voices from across the region, innovative food initiatives, and fresh ways to engage with the community — whether at the farmers’ market, in the kitchen, or online.
Whether you’re a long-time listener or just joining us, now is the perfect time to tune in, reconnect, and be inspired by the people who make our Valley edible.