In Episode 238 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer dive into the world of ultra-processed foods. They break down what makes these products so popular and convenient, while also discussing the health risks and nutritional concerns associated with them. Are ultra-processed foods a necessary part of modern life or a growing problem for our health? Tune in to hear take and learn practical tips on making healthier food choices.

#EdibleValleyPodcast, #UltraProcessedFoods, #FoodFacts, #HealthyLiving, #ChefTalk, #NutritionInsights, #BalancedDiet

Join hosts Jonathan Frazier and William Stringer on “The Edible Valley Podcast” as they delve into the crucial topic of mental health for chefs. In this episode, they explore the unique challenges faced in the culinary world and share practical strategies for promoting well-being in the kitchen. From achieving work-life balance to creating a supportive work environment, managing stress, and recognizing hard work, Jonathan and William provide valuable insights and tips to keep chefs healthy and thriving. Tune in for an engaging and informative discussion designed to support the mental health of those in the culinary profession.

In Episode 236 of The Edible Valley Podcast, Chef Jonathan Frazier and William Stringer delve into staying cool and nourished during the summer heat with refreshing foods and drinks. Explore the benefits of hydrating fruits and vegetables, and discover easy recipes like cucumber mint coolers, watermelon salads, and Greek yogurt parfaits. Learn how to create light, nutrient-rich meals that keep you cool without heating up your kitchen. Join us for practical tips and delicious ideas to enjoy a refreshing and energizing summer!

#SummerFood, #StayCool, #RefreshingRecipes, #Hydration, #HealthyEating, #ColdDishes, #SummerDrinks, #BeatTheHeat, #FreshIngredients, #CucumberMintCooler, #WatermelonSalad, #GreekYogurtParfait, #NoCookRecipes, #EasyRecipes, #LightMeals, #NutrientRich, #HealthySummer, #SummerSnacks, #CoolBites, #EdibleValleyPodcast

Join Chef Jonathan Frazier and William Stringer in Episode 235 of "The Edible Valley Podcast" as they dive into the 2024 BC Seafood Festival held at Mount Washington in the Comox Valley. This event marks the 16th anniversary of the largest seafood festival in Western Canada. The Comox Valley, known for producing over 50% of British Columbia's shellfish, is the perfect backdrop for this celebration. Tune in for insights on seafood-filled dinners, competitions, Master Classes, and tastings, all spotlighting the best of BC’s award-winning seafood producers and culinary talents.

In this episode of the Edible Valley Podcast, hosts Jonathan Frazier and William Stringer bring you highlights from the Culinary Federation's 61st National Conference in Edmonton. They discuss key workshops on sustainable agriculture and food waste, along with exciting culinary competitions. The recent Food Fest at the Farmer's Market is also featured, showcasing local food creations and community engagement, including a fundraiser for Lush Valley and special awards. Looking ahead, they preview the upcoming Seafood Festival from June 21-23, detailing various demos and events. The episode wraps up with special recognitions, including the Lifetime Achievement Award for Lesley Stav and acknowledgments of new board members. Tune in for an inspiring and informative journey through the latest in the culinary world!

#EdibleValley, #CulinaryInspiration, #FoodFest, #SeafoodFestival, #SustainableAgriculture, #FoodWaste, #CulinaryAwards, #CommunityEngagement, #CookingEvents, #FoodieCommunity, #LocalFood, #FarmersMarket, #CulinaryMasterclass, #ChefsCorner, #SeafoodDemos, #CookingWorkshops, #LifetimeAchievement, #ListenerEngagement, #FoodPodcast, #CulinaryPodcast

In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.

Spring-Inspired Recipes for 4 People:

1. Asparagus and Pea Risotto:

   • Ingredients:
     • 1 cup Arborio rice
     • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
     • 1 cup fresh peas, shelled
     • 2 shallots, finely chopped
     • 4 cups vegetable broth
     • 1/2 cup grated Parmesan cheese
     • Salt and pepper to taste
   • Instructions:
     1. Sauté shallots in olive oil until translucent.
     2. Add Arborio rice to the skillet and cook until translucent.
     3. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked.
     4. Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese.
     5. Season with salt and pepper to taste. Serve hot.

2. Spring Greens Salad with Strawberry Balsamic Vinaigrette:

   • Ingredients:
     • 8 cups mixed spring greens (spinach, arugula, lettuce)
     • 2 cups fresh strawberries, sliced
     • 1/2 cup toasted almonds
     • 1/2 cup crumbled feta cheese
     • 1/4 cup balsamic vinegar
     • 1/4 cup extra virgin olive oil
     • 2 tablespoons honey
   • Instructions:
     1. Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese.
     2. In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette.
     3. Drizzle the vinaigrette over the salad just before serving.

3. Rhubarb Crisp:

   • Ingredients:
     • 4 cups fresh rhubarb, chopped
     • 1/2 cup granulated sugar
     • 1/2 cup all-purpose flour
     • 1/2 cup rolled oats
     • 1/4 cup unsalted butter, melted
     • 1 teaspoon ground cinnamon
   • Instructions:
     1. Preheat oven to 375°F (190°C) and grease a baking dish.
     2. In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish.
     3. In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping.
     4. Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.

#EdibleValley, #SpringFlavors, #SeasonalEating, #PacificNorthwest, #LocalFoods, #ForagedFoods, #SpringRecipes, #CulinaryJourney, #FoodExploration, #FreshIngredients, #CookingTips, #FarmersMarketFinds, #FoodPodcast, #FoodieLife, #SeasonalProduce, #SpringInspiration, #ForagingAdventure, #FlavorfulSpring, #EatingFresh, #SpringCuisine.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!