The Edible Valley Podcasts

The Edible Valley Podcast
  • 4.5 (2)
  • Food
  • Updated Weekly

Welcome to Edible Valley Productions, home to three podcasts exploring food, people, stories, and the things that bring us together. The Edible Valley Podcast takes you into the world of food, with conversations featuring chefs, farmers, fishers, producers, and others who are shaping our local food culture. That Cooking Thing is all about cooking, from practical kitchen tips and techniques to culinary conversations, recipes, ingredients, and the stories behind the food we love. F3 Podcast: Football • Food • Fantasy brings together three great conversations around the table: football, food, and fantasy. Join us for discussions, opinions, recipes, and plenty of fun along the way. Three podcasts, one production home, all connected by a passion for good food, good stories, and great conversations. Subscribe and join us as we explore what is happening in the kitchen, on the farm, around the table, and beyond.

  1. 1h ago

    The Foundation of Good Cooking - Good Stock,That Cooking Thing 🍳

    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 vegetables to aromatics and seasoning, and explains what each one is actually doing. We’ll also talk about the difference between stock and broth, why you want to simmer instead of boil, why you skim your stock, and how to know when it’s ready. And one of the biggest things with stock is learning not to waste food. Those chicken bones, vegetable trimmings and bits and pieces left over from cooking can have another job to do. You just have to know what to do with them. In this episode: What stock actually is Stock vs. broth Why we use bones The role of vegetables and aromatics Why you simmer instead of boil What skimming does How long to cook your stock When to strain it How to cool and store it safely Using kitchen scraps to make stock How stock is used in soups, sauces and other dishes Chef’s Shortcut: Don’t throw away something just because you’re finished with it. Bones and vegetable trimmings can still have plenty of flavour left in them. 🎧 Listen to this episode of That Cooking Thing and let’s make some good stock.

    The Foundation of Good Cooking - Good Stock,That Cooking Thing 🍳

  2. 5d ago

    Indianapolis Colts — F3 Podcast: Football, Fantasy & Indiana Food

    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 managers across the league. Erin admits her roster took a beating, with players including Mike Evans and Dallas Goedert sidelined, while her bench didn't give her many strong options to work with. The duo also look around the NFL, including the number of quarterback injuries early in the season, undefeated teams such as the Vikings and Chiefs, winless teams including the Buccaneers, Dolphins, Titans and Texans, and the surprising 0-3 start for the Los Angeles Chargers. Then it's time to talk about the Indianapolis Colts. The Colts picked up their first win of the season, edging the Houston Texans 19-17 and improving to 1-2. Jonathan and Erin look at the team's challenging opening schedule, including games against the Baltimore Ravens and Kansas City Chiefs, and discuss the players to watch as Indianapolis looks to build momentum. A big focus is running back Jonathan Taylor, who has emerged as a key part of the Colts' offence. The episode also takes a look at quarterback Daniel Jones and what his performance could mean for Indianapolis as the season continues. Erin also highlights Colts owner Carlie Irsay-Gordon and her hands-on approach with the team, including her presence on the sidelines during games. Then it's time to head to Indiana's kitchen. Jonathan explores the state's strong agricultural roots, including corn, soybeans and livestock, and the hearty, familiar foods that have become part of Indiana's food culture. From St. Elmo's shrimp cocktail and Hoosier fried chicken to popcorn and sugar cream pie, there are plenty of regional favourites to talk about. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, Jonathan puts together a classic Indianapolis pork tenderloin sandwich — a huge piece of pork tenderloin pounded thin, breaded and fried until crisp and golden, then served on a hamburger bun with toppings such as mayonnaise, mustard, lettuce and tomato. The sandwich is closely associated with Nick's Kitchen in Huntington, Indiana, and its schnitzel-inspired preparation makes it the perfect handheld game-day food. Football. Food. Fantasy. This week, it's all about the Indianapolis Colts and the flavours of Indiana. In This Episode Fantasy football injuries and roster depth Erin's Week 3 fantasy football struggles Quarterback injuries around the NFL The Indianapolis Colts' first win of the season Jonathan Taylor's role in the Colts' offence Daniel Jones and the Colts' quarterback situation Colts owner Carlie Irsay-Gordon Indiana's agricultural food traditions The Indianapolis pork tenderloin sandwich Looking ahead to the Pittsburgh Steelers Fantasy football recovery — and remembering the lucky shirt F3 Podcast — Football • Food • Fantasy Hosted by Jonathan Frazier and Erin Haluschak.

  3. Sep 22

    Bringing Vancouver Island to the Harvest Table - Edible Valley Episode 274

    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 shares the story of Food Day Canada, which began more than 20 years ago as a grassroots effort to support Canadian beef producers and has grown into a national celebration of Canadian farmers, ranchers, fishers, food producers, chefs and the people who support them. Rebecca takes us inside the story of Keating Farm, one of the Cowichan Valley’s historic farms. After purchasing the property in 2014, Rebecca and her husband have spent the past 12 years restoring the farm, its heritage buildings and its agricultural operations, while finding new ways to welcome people onto the property. The conversation then turns to how Paul and Rebecca connected and how an idea that started with a conversation about agritourism and culinary tourism developed into the Harvest Table. The event brings together chefs, farmers, fishers and producers from across Vancouver Island and the Gulf Islands. The menu is designed to showcase local and seasonal ingredients, with everything from Keating Farm turkey and lamb to Island seafood, vegetables, honey, fruit and other locally produced ingredients. Jonathan and the guests also talk about the chefs involved, why getting them on board was one of the easier parts of organizing the event, and how much work goes into bringing hundreds of people together for one meal. But the Harvest Table is about more than food. Paul and Rebecca share their vision for creating an annual fall gathering that connects people with the farms, producers and chefs behind their food, while also supporting local food security initiatives and organizations. They also see the event as an opportunity to showcase Vancouver Island as a destination for agritourism and culinary tourism. At its heart, the Harvest Table is about connection: bringing people together, sharing a meal, telling stories and celebrating the people who help put food on our tables. Join us for a conversation about Food Day Canada, Keating Farm, Vancouver Island food, and the people behind the Harvest Table. Learn more about the Harvest Table: harvesttablevi.ca Learn more about Food Day Canada: Food Day Canada Learn more about Keating Farm: Keating Farm And as always, thanks for listening to the Edible Valley Podcast. Like, share and subscribe, and help us continue telling the stories of the people who grow, produce, cook and celebrate food here on Vancouver Island. #EdibleValley #HarvestTable #FoodDayCanada #KeatingFarm #VancouverIslandFood #CowichanValley #LocalFood #FarmToTable #Agritourism #CulinaryTourism

  4. Sep 21

    Dallas Cowboys -F3 Podcast football Fantasy and Food.

    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 season is no different. We break down the Cowboys from all three F3 angles: what is happening on the football field, what should be on the game-day table, and which players fantasy football managers should be watching. FOOTBALL The Cowboys have no shortage of familiar names. Dak Prescott continues to lead the offence, with CeeDee Lamb providing one of the team’s biggest weapons in the passing game. The addition of George Pickens adds another intriguing piece to the receiving corps, while Javonte Williams brings a new dimension to the Dallas running game. And then there’s Brandon Aubrey, whose leg has become a weapon of its own. We look at the Cowboys’ key players, the expectations surrounding the team and some of the questions Dallas will need to answer as the season moves along. FOOD You can’t make an F3 episode about Dallas without talking about Texas food. We’re bringing the flavours of Texas to the table with smoked brisket, Frito pie, queso and classic barbecue. The star of the show is Texas-style brisket, where a simple rub, quality beef, smoke and time come together to create one of the most iconic dishes in American barbecue. It’s football food with a Texas-sized personality. FANTASY For fantasy football managers, the Cowboys offer plenty of interesting options. We’ll talk about the fantasy outlook for Dak Prescott, CeeDee Lamb, George Pickens and Javonte Williams, along with Brandon Aubrey and the value of having a reliable kicker on your roster. Who could be a fantasy difference-maker? Who carries the biggest questions? And which Cowboys players should be on your radar? That’s the conversation on this episode of F3 Podcast. Football. Food. Fantasy. The Dallas Cowboys, Texas barbecue and fantasy football all come together in one episode. Listen, follow, like and share F3 Podcast — Football • Food • Fantasy wherever you get your podcasts. #F3Podcast, #DallasCowboys, #NFL, #Football, #FantasyFootball, #TexasBBQ, #Brisket, #DakPrescott, #CeeDeeLamb, #GeorgePickens, #JavonteWilliams, #BrandonAubrey

  5. Sep 16

    Football is back! F3 returns for Season 3

    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, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise. Then it’s time to talk about one of the best parts of football: the food. Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites. And of course, no F3 episode would be complete without the F3 Food Pick of the Week. This week, it’s all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more. Football. Food. Fantasy. Welcome back to F3. -Game Day- Crispy Chicken Wings Chef Jonathan Frazier’s    The goal: Crispy wings with lots of flavour, without needing a deep fryer.   Ingredients — 4 servings   * 2 lb (900 g) chicken wings * 1 tbsp baking powder * 1 tsp kosher salt * ½ tsp black pepper * 1 tsp garlic powder * ½ tsp smoked paprika   Method   1. Pat the wings very dry with paper towel. 2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika. 3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin. 4. Heat oven to 425°F / 220°C. 5. Place wings on a rack over a baking sheet, leaving space between them. 6. Bake for 35–45 minute, turning halfway through. 7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C. 8. Toss with your choice of sauce just before serving.     Jonathan’s Chef Tips   Dry wings make crispy wings. Let air dry in fridge before hand. * Don’t crowd the pan. * Use a rack whenever possible. * Give them time to brown properly. * Sauce them after cooking, not before. * Make several sauces and let everyone choose their favourite.       Sauce Ideas   Classic Buffalo * Hot sauce and butter * Add more or less butter depending on how spicy you like it.   Honey Garlic * Honey * Garlic * Butter * Soy sauce   BBQ * Your favourite BBQ sauce * Add a little hot sauce for heat.   Honey Mustard * Honey * Dijon mustard * A little mayonnaise or Greek yogurt   Korean-Style * Gochujang(fermented red chili paste) * Honey * Soy sauce * Garlic * Sesame oil   Dry Rub * Skip the sauce completely. * Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.   Sweet Chili * Sweet chili sauce * Garlic * Lime juice * A little soy sauce   Garlic Parmesan * Butter * Roasted garlic * Parmesan * Fresh parsley   Jerk * Jerk seasoning * Honey * Lime juice * Butter

  6. Sep 8

    Get Your Ducks in a Row — Mise en Place 101 That Cooking Thing 🍳

    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 prepared before you start cooking. Jonathan explains how to read a recipe, organize your workspace, prepare your ingredients, think about timing, clean as you go, and avoid the chaos that can happen when you’re trying to cook, read, measure, and search for ingredients all at once. And no, you don’t need fourteen little bowls lined up like a cooking show. It’s about better preparation—not more preparation. Jonathan also puts the idea into practice with a simple vegetable stir-fry, showing how a few minutes of preparation can make cooking easier, more organized, and a lot less stressful. In this episode: What mise en place actually means Why reading the entire recipe matters How to organize your workspace The professional kitchen trick of the garbage bowl Preparing ingredients without overdoing it Using timing to plan a meal Cleaning as you go How preparation helps you adapt when things don’t go according to plan A simple vegetable stir-fry you can try at home Chef’s Shortcut: Don’t start cooking until you’re ready to cook. Five minutes of preparation can change the entire experience. 🎧 Listen to Episode 2 of That Cooking Thing and get your ducks in a row before you cook!

    Get Your Ducks in a Row — Mise en Place 101 That Cooking Thing 🍳

  7. Sep 3

    Miami Dolphins, Fantasy Football & Game-Day Food | F3 Podcast Episode 2

    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 culinary culture. Expect NFL talk, fantasy football, Dolphins insights, food, trivia, and plenty of husband-and-wife banter as Erin and Jon settle into a season of F3. Football. Fantasy. Food. This is F3.

    Miami Dolphins, Fantasy Football & Game-Day Food | F3 Podcast Episode 2

  8. Aug 29

    Stop Fighting Your Knife — Knife 101 That Cooking Thing 🍳

    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 hold your knife for better control 🔪 The claw grip and keeping your fingers safe 🔪 Why consistent cuts help food cook evenly 🔪 Choosing the right knife without spending a fortune 🔪 How to care for and maintain your knife 🔪 Why speed isn’t the goal when you’re learning And because no episode of That Cooking Thing would be complete without a few bad food puns, Jonathan also introduces Chef’s Shortcut and Would a Chef Do This? Then it’s time to put those knife skills into practice with a simple Fresh Vegetable Salsa. Because good cooking isn’t about having the most expensive equipment or cooking like a professional chef. It’s about understanding what the professionals know. 🎧 Listen, learn, and grab your knife. That Cooking Thing Good food. Good cooking. No degree required.     Fresh Tomato Salsa Makes: Approximately 2½–3 cups Prep Time: 15 minutes Ingredients 500 g ripe tomatoes, about 4 medium 100 g red onion, about ½ medium 1 small bell pepper, about 100 g 1 jalapeño, seeded for less heat 15 g fresh cilantro, finely chopped 30 mL fresh lime juice, about 1 lime ½ tsp kosher salt, plus more to taste ¼ tsp freshly ground black pepper Optional: ½ tsp ground cumin Method Prepare your cutting board. Make sure it is stable and gives you enough room to work. Prepare the tomatoes. Remove the core and dice the tomatoes into approximately ½ cm pieces. If the tomatoes are particularly watery, you can remove some of the seeds and excess liquid. Dice the vegetables. Dice the red onion and bell pepper into pieces roughly the same size as the tomato. Prepare the jalapeño. Remove the seeds and membrane for a milder salsa, or leave some in if you want more heat. Finely dice. Chop the cilantro. Roughly chop the leaves and tender stems. Combine. Place the tomatoes, onion, bell pepper, jalapeño and cilantro in a bowl. Season. Add the lime juice, salt and black pepper. Add cumin if using. Mix gently. Stir everything together without crushing the tomatoes. Taste and adjust. This is the important part. Taste the salsa and adjust the seasoning. It may need more salt, lime juice or jalapeño. Rest. Let the salsa sit for 10–15 minutes before serving. This allows the flavours to come together. Chef’s Note Consistency matters. The goal isn’t to make every piece perfectly identical. But keeping your tomato, onion and pepper cuts reasonably consistent gives you a better texture and a more balanced bite. And remember  Slow is smooth. Speed comes later. Serving Suggestions Serve with: Tortilla chips Grilled chicken Grilled fish Tacos Eggs Burgers Grilled vegetables Best enjoyed fresh and refrigerated promptly.

    Stop Fighting Your Knife — Knife 101 That Cooking Thing 🍳
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Ratings & Reviews

4.5
out of 5
2 Ratings

About

Welcome to Edible Valley Productions, home to three podcasts exploring food, people, stories, and the things that bring us together. The Edible Valley Podcast takes you into the world of food, with conversations featuring chefs, farmers, fishers, producers, and others who are shaping our local food culture. That Cooking Thing is all about cooking, from practical kitchen tips and techniques to culinary conversations, recipes, ingredients, and the stories behind the food we love. F3 Podcast: Football • Food • Fantasy brings together three great conversations around the table: football, food, and fantasy. Join us for discussions, opinions, recipes, and plenty of fun along the way. Three podcasts, one production home, all connected by a passion for good food, good stories, and great conversations. Subscribe and join us as we explore what is happening in the kitchen, on the farm, around the table, and beyond.

Information

  • Creator
    The Edible Valley Podcast
  • Years Active
    2012 - 2026
  • Episodes
    48
  • Rating
    Clean
  • Copyright
    Copyright ©ediblevalley.com 2012-2026. All rights reserved.
  • Show Website
    The Edible Valley Podcasts

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