The Edible Valley Podcast

In this wisdom packed episode Jon and William use the world famous spinning wheel to impart simple tips that you can use right now, to up your cooking game and bring flavours to your food!By The Edible Valley Podcast

This episode is about 2 things, LOVE and HEROS. This week we welcome back Lesley from the North Vancouver Island Chefs Association to catch up with Culinary Club all star Tammy Williamson. Little does she know Lesley has a little surprise for her!By The Edible Valley Podcast

This week we go to the very origins of farming in the Comox Valley, we talk about seeds! Good Earth Farms Seeds based out of Black Creek take things back to basics with a non-nonsense approach to farming and growing a truly local product. Join us, as we explore our Edible Valley!By The Edible Valley Podcast

Lesley Stav is the President of an organisation that provides leadership, education and certification on North Vancouver Island. Their work runs through every aspect of the Comox Valley‘s food scene, often behind the scenes and and unsung , this week we shine a light on the North Vancouver Island Chefs Association.…

Niji is one to watch, with two sold out restaurant takeovers so far and a permanent location on the way, Niji is a Comox Valley institution in the making. In this episode we meet the owners and discover their journey so far, and where they are headed!.By The Edible Valley Podcast

LOVE to cook but don't know then right career path to take? In part 1 of this 2 part episode we discuss the miriad of job opportunities for a cook or chef in the hospitality sector. *spoiler alert* there are a lot!! Join us as we explore our Edible Valley.By The Edible Valley Podcast

We are back! In this ‘3-3-1’ episode, your ‘3’ presenters Jonathan, Darren and William are back together! We also have 3 great guests, and 1 HUGE suprise! Join us for one episode of the Edible Valley Podcast you cant afford to miss! Locals at the Old House stays Local When Chef Ronald and Tricia St Pierre started Locals 13 years ago, they set out t…

In Edible-Alpha® podcast #121, Brad talks with Idella Yamben, Ph.D., director of the Center for Technology Commercialization (CTC), which, like FFI, is part of the University of Wisconsin System’s Institute for Business & Entrepreneurship. CTC offers a variety of programs and resources to help early-stage technology businesses—including those in th…

Restaurants are the places that we spend some greatest moments of our lives, birthdays, graduations, or our weekly get together with friends. They have seemingly always been there to ensure the important moments in our lives are celebrated and enjoyed without having to do the dishes! In this show Jon, Darren and William discuss how restaurants came…

In Edible-Alpha® podcast #120, Andy sits down with Cliff McConville, founder of All Grass Farms northwest of Chicago. The diversified ag operation provides raw A2 milk, 100% grass-fed beef, pastured pork, organic vegetables, and free-range turkeys, broiler chickens, and eggs, all sold at the onsite farm store or online. After working in the insuran…

In Edible-Alpha podcast #119, Andy talks to Will Glazik of Cow Creek Organic Farm and Silver Tree Beer & Spirits in Paxton, Illinois. The fifth-generation farmer is building upon his family legacy with his own organic grain operation and vertically integrated distillery business. Will’s parents transitioned Cow Creek Farm to organic in 2002, an ano…

Williams getting married! The perfect time to talk about the unbelievably large list of food related tasks that need to get done; from questions to ask the caterer, to steps you can take to minimise things going wrong. Its time to put your dancing shoes on as we jive into the world of wedding food!By The Edible Valley Podcast

In Edible-Alpha® podcast #118, Andy has a fascinating discussion with Belinda Kelly and Venise Cunningham, co-founders of Simple Goodness Sisters. The two started with a retail line of small-batch simple syrups and have since diversified with a subscription box club and the Simple Goodness Soda Shop in Wilkeson, Washington. Growing up with a family…

In Edible-Alpha® podcast #117, Brad chats with Sylvie Charles, M.D., who traded a stable career as a physician for the wild ride of entrepreneurship when launching organic real-food sweetener company Just Date in 2018. She shares the mission behind her endeavor, along with her business arc and growth strategy. As a practicing physician at the Unive…

In Edible-Alpha® podcast #116, Sarah sits down with Chris Wojtowicz, international trade consultant with the Wisconsin Small Business Development Center (SBDC). With 30 years of experience in trade development and trade compliance, he helps small businesses statewide plan and execute their global strategies. According to Chris, less than 1% of U.S.…

In Edible-Alpha® podcast #115, Andy talks with Ron Henningfeld, founder and cheesemaker at Hill Valley Dairy in Lake Geneva, Wisconsin. Sourcing milk from his family’s small dairy farm nearby, the company sells a wide variety of artisan cheeses at local shops, farmers markets, and restaurants and recently opened its own downtown storefront. Ron lov…

In Edible-Alpha® podcast #114, Andy chats with Chaz Self, owner of Grassway Organics in southeastern Wisconsin. This regenerative, certified-organic farm raises 100% grass-based dairy, beef, and poultry; operates a farm store; and hosts Pizza on the Farm. California-born Chaz grew up passionate about animal welfare but had never set foot on a farm.…

In Edible-Alpha® podcast #113, Brad connects with Mark Cottone, founder of Clean Beam, and Jim Rush, the company’s marketing director. Clean Beam’s revolutionary footwear sanitizer powered by DryZap!, its patented pulsed ultraviolet (PUV) light technology, helps processing facilities enhance food safety and security. After Mark’s other company, Cou…

This week we celebrate a British classic, fish and chips! This seemingly simple dish has a deceptively long and complicated past and has spread its influence across the world. From its Southern European roots hundreds of years ago to the commonwealth classic of today; we break down fish and chips from the batter and type of fish to the potato and f…

In Edible-Alpha® podcast #112, Andy sits down with Stephanie Schneider of Together Farms in Mondovi, Wisconsin, at the edge of the Driftless Area. This diversified farm business sells 100% grass-fed beef and lamb, pastured heritage pork, and meal kits direct-to-consumer, delivering locally and shipping regionally. Together Farms also hosts farm tou…

From its humble beginnings in Italy, Mac and Cheese has long taken over North American kitchens; but far from being just a ‘Kraft dinner’ staple, the humble Mac and Cheese has now taken on a new life and reaches every further into the gourmet aisle. This week John, Darren and William explore what it really takes to make a good Mac and Cheese, as ev…

In Edible-Alpha® podcast #111, Brad talks with Steve Mehmert, managing partner at T4 Solutions, a Pewaukee, Wisconsin-based consulting firm that helps grocers and other food distributors map out profitable e-commerce programs, from ordering platforms through delivery. Brad and Steve have a fascinating conversation about key challenges, opportunitie…

In Edible-Alpha® podcast #110, Brad chats with Sara Parthasarathy, co-founder of FillMyRecipe, which makes Indian spice kits, spice blends and sauces under the Flavor Temptations brand. She and husband Partha Sabniviss launched the business 10 years ago to share their joyful, vibrant Indian culture with Americans and make it easy to cook authentic …

Our listeners asked for it, and now we are doing it, this show is about BURGERS. Everybody likes burgers right? But are all burgers equal? In this episode of the Edible Valley Podcast we break down to the minutest detail everything that makes a good burger, from the protein, the best cut of meat, the bread, sauces and even toppings. This episode wi…

In Edible-Alpha® podcast #109, Andy interviews Mark Doudlah, a fifth-generation farmer and owner of Doudlah Farms Organics in southcentral Wisconsin. The 1,625-acre certified-organic, regenerative farm grows 15 different crops for human consumption. Doudlah Farms Organics also has a value-added component, milling, packaging, and selling branded dry…

Welcome to this second episode of The Edible Valley Podcast with Gerry Pattison of Pattison farm. In this episode we talk about organic farming , the rewards and challenges of this farming practice. Some may have said in the beginning this would be a fad, but we are lucky to learn some of the tricks of the trade that have help this farm long runnin…

In Edible-Alpha® podcast #108, Brad talks with Matt McCoy, founder and president of Field to Freezer, a Hartland, Wisconsin-based software as a service (SaaS) company that’s streamlining wild game and domestic meat processing. Matt’s story highlights the unsung importance of technology solutions to the food industry and serves as a guidepost for gr…

After a trip to the local grocery store, Darren asks the question “What’s up with climbing food prices?” Jonathan, Darren and William dive into this one and on this episode we spend time talking about some of the effects that are driving up prices. We discuss from pandemics to wars and all the things in between. We try and answer what is happening …

In Edible-Alpha® podcast #107, Brad sits down with Kwadwo Owusu-Ofori, founder and CEO of Twi Pods, maker of single-serve hot cocoa and mocha latte enriched with mental wellness–supporting nutrients. The duo delves into the arc of entrepreneurship in today’s world, how it has evolved, and the tools founders need now to grow a viable food business.F…

Chef Jonathan and Darren are on location at Pattison Farms for today's episode. Gerry (the owner) takes us through the wonderful history of the farm, and the various trials and tribulations traversed to get to where the farm is today - one of the valley's most cherished and venerated farms!By The Edible Valley Podcast

In this weeks episode Chef Jonathan, Darren and William explore the latest food trends that are set to take 2022 by storm, from Micro-greens to the latest immune boosting ingredients backed by science, even reinventing classic dishes - this weeks show is peppered by insight, tips and tricks to help you stay ahead of the trends!…

On this episode of The Edible Valley Podcast, chef Jonathan Frazier sits down with third year apprentice Miguel Varela to discuss the levels and training in the cooking profession. They discuss the current three year cooks apprenticeship program to become a red seal as well as certified chef and master chef programs. Join us as we learn more about …

I’ve had a plan to get back in shape for quite some time. For the last five years or so I’ve slowly added a few pounds every trip around the sun, and now it’s noticeably impeding my enjoyment of life. As I set about to take this seriously, Covid hit. Talk about bad timing. I was instantly in survival mode, and brushed my big plan aside. As everythi…

In Edible-Alpha® podcast #106, Brad speaks with Michael Schlagenhaufer, manufacturing consultant at FFI partner Acuity Insurance, which provides property and casualty insurance to businesses. The two dig deep into risk management and why it’s so critical for food or beverage manufacturers.Uniquely, Acuity offers consultant services to all insurance…