The Edible Valley Podcast

F3 Football, Food & Fantasy | Week 7 The NFL delivered upsets, comebacks, overtime drama and plenty to talk about in Week 7. Jonathan Frazier and Erin Haluschak break down the biggest stories from around the league, check in on fantasy football, and debate what makes the perfect game-day spread. This week’s F3 Food Pick is homemade soft pretzel bites, served warm with cheddar cheese sauce and...

This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the cen...

What happens when chefs put aside the pressure of the professional kitchen and come together to cook for their communities? In this episode of the Edible Valley Podcast, Chef Jonathan Frazier and William Stringer talk about volunteering, the joy of sharing food, and the people who make our communities stronger. Jonathan shares stories from two memorable food events: Cook’s Camp in Pemberton, where...

This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the cen...

Have you ever made a soup or sauce and thought, “Something’s missing”? Sometimes that something is stock. In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock. Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and veg...

The NFL season is underway, and F3 is back with another team-focused episode! This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana. They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for manage...

From Farm to Table: The Story Behind the Harvest Table What does it take to bring an entire community together around a table? In this episode 274 of the Edible Valley Podcast, Chef Jonathan Frazier talks with Chef Paul Stewart and Rebecca Papadopoulos about the upcoming Harvest Table at Keating Farm in the Cowichan Valley, taking place September 26 as part of the Food Day Canada celebration. Paul...

F3 Podcast: Dallas Cowboys Football • Food • Fantasy Everything is bigger in Texas, and that includes the conversation around the Dallas Cowboys. On this episode of F3 Podcast — Football • Food • Fantasy, we head to Dallas to take a closer look at one of the NFL’s most recognizable franchises. The Cowboys always come with big expectations, big personalities and plenty of storylines, and this seaso...

Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings. In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what’s happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day. They talk about the latest NFL roster moves, t...

Ever start cooking dinner and realize halfway through that you forgot an ingredient, your pan is already hot, and something is starting to burn? We’ve all been there. In Episode 2 of That Cooking Thing, Chef Jonathan Frazier breaks down one of the most important habits professional cooks use every day: mise en place. Mise en place is French for “putting in place,” but it’s really about being prepa...

The 2024 NFL season is underway, and The F3 Podcast is ready for kickoff! In Episode 2, Erin and Chef Jon turn their attention to the Miami Dolphins, bringing together football, fantasy football, and food inspired by South Florida. Erin breaks down the Dolphins and shares her fantasy football strategy, while Jon explores the flavours of Miami with game-day food ideas inspired by the city’s diverse...

Why do professional cooks care so much about their knives? And why might a sharp knife actually be safer than a dull one? In the very first episode of That Cooking Thing, Chef Jonathan Frazier goes back to the basics and explores one of the most important tools in any kitchen: the knife. Jonathan breaks down the fundamentals of knife skills, including: 🔪 Why sharp is generally safer 🔪 How to hol...

The F3 Podcast Welcome to The F3 Podcast, where food, football, and fantasy football collide! As we prepare to begin recording our third season in the next few weeks, we’re taking a look back at where it all began. Join husband-and-wife duo Erin and Jon as they explore their two passions. Erin, a football fanatic and journalist, brings her football knowledge and insights, while Jon, a trained chef...

How did tacos and burritos become two of the world’s most beloved foods? On Episode 273 of The Edible Valley Podcast, Chef Jonathan Frazier talks with longtime food writer, publisher, and author Mauricio Velázquez de León about the history, culture, and evolution of Mexican food. Mauricio is the author of An Illustrated Guide to Tacos and Burritos, a unique book that combines recipes, culinary his...

Fire up the grill and join hosts Chef Jonathan Frazier and William Stringer for a celebration of everything that makes summer BBQ season so special. In this episode of The Edible Valley Podcast, they explore the joy of cooking outdoors, sharing meals with family and friends, and making the most of the incredible local ingredients available across Vancouver Island. Whether you’re a seasoned grill m...

This podcast explores the relationship between sleep and learning and how it applies to culinary education. It is based on the article Sleep, Memory, and Plasticity by Walker and Stickgold (2006), which explains that sleep is an active part of the learning process. During sleep, the brain strengthens memories and reinforces newly learned knowledge and skills. As a culinary instructor, I connected...

Episode 270 of The Edible Valley Podcast takes listeners to the Alberni Valley to explore the energy surrounding Roger Street Bistro and the culinary program led by Chef Jonathan Frazier and NIC. This episode highlights how students are gaining valuable hands-on experience by preparing and serving meals to the public while learning the pace and expectations of a working restaurant. From kitchen pr...

The Edible Valley Podcast – What does a chef think about on a snow day? Spring ingredients, new menus, culinary students, and the future of food in the Edible Valley. In this solo episode of The Edible Valley Podcast, Chef Jonathan Frazier takes advantage of a surprise snow day on Vancouver Island to reflect on the transition from winter to spring in the culinary world. With a quiet morning and a...

Seafood is central to life on Vancouver Island. It shapes our identity, supports livelihoods, drives tourism, and connects us to generations of culinary tradition. From wild Pacific salmon and halibut to spot prawns and shellfish, the ocean plays a defining role in our region’s cuisine. In this episode of the Edible Valley Podcast, we explore the choices behind the seafood we serve and consume, an...

On this episode of the Edible Valley Podcast, we dive into one of the sweetest collaborations of the season — the NVICA Chocolate Fest activation at the Comox Valley Farmers’ Market, in support of L’Arche and the ongoing Comox Valley Chocolate Festival. Members of the North Vancouver Island Culinary Association were proud to be part of this community-driven celebration of chocolate, creativity, an...

Erin and I were thrilled to attend Taste of the NFL in San Francisco, one of the most exciting and impactful events of Super Bowl week. This isn’t just a food event, it’s a movement. GENYOUth, a U.S.-based nonprofit, works to increase access to nutritious meals and physical activity for students, and Taste of the NFL is one of their largest fundraisers. Top chefs from across the league came togeth...

This week on The Edible Valley Podcast, we’re talking crispy batter, seaside classics, and a little Super Bowl-fuelled adventure. William is back from England — and he didn’t return empty-handed. Fresh off a dive into traditional British chippies, Will shares what makes a great fish and chip shop: from no-nonsense service and paper-wrapped portions to perfectly fried fish, fluffy chips, and that u...

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what’s shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to...

Episode 248 — Food Trends 2025 (Revisit) You may remember this episode from when it first aired, but it’s worth another listen. In Episode 248 of The Edible Valley Podcast, we explored the food trends shaping 2025 — a year defined by awareness, reflection, and big conversations about how we eat. This episode dives into sustainability, food systems, and gut health as they moved into the mainstream,...

The Edible Valley Podcast — Holiday Drinks at Home The holidays are busy, cozy, and a little chaotic — and somewhere in the middle, a drink gets poured. In this episode, Chef Jonathan Frazier shares simple, thoughtful holiday drinks that actually show up at home, from sparkling aperitifs to warming, spirit-forward options and inclusive low- or no-alcohol choices. He also shares hosting tips and re...