The Edible Valley Podcasts

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 mustard. Because football is always better with good food! Football, fantasy and food. Let’s get into it!

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 centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run. And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread. In This Episode: Erin’s Week 4 fantasy football outlook Fantasy football injuries and the importance of bench depth Bryce Young and Matthew Stafford Lamar Jackson’s injury Surprising results around the NFL The NFL’s undefeated teams Aaron Rodgers and his future in Pittsburgh Mike McCarthy reunites with Rodgers DK Metcalf and the Steelers’ offensive potential Pittsburgh’s Eastern European food traditions Why Pittsburgh puts French fries on everything The Primanti sandwich The New York Giants are next #F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich

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 chefs and culinary students worked side by side, and the Food Day Canada Harvest Table at Keating Farm in the Cowichan Valley. From preparing turkey soup and serving a five-course dinner to working alongside Culinary Team Canada and Vancouver Island culinary students, these experiences show how food brings people together. The conversation also explores the rewards of volunteering, from helping local organizations raise money to discovering new friendships, learning new skills, and finding a renewed sense of purpose. Jonathan talks about volunteering with the North Vancouver Island Culinary Association and helping the Comox Valley Hospice Society with its community pancake breakfast. You don’t have to be a chef to make a difference. Sometimes, all it takes is a willingness to show up, lend a hand, and share what you know. Join Jonathan and William for a conversation about food, community, and why giving your time can be just as rewarding as the work you do every day. In this episode: How chefs and culinary students come together through volunteering Cook’s Camp and the value of learning and working alongside others Food Day Canada and the Harvest Table at Keating Farm Supporting local organizations through community food events The North Vancouver Island Culinary Association and the next generation of culinary professionals Why volunteering can recharge your batteries and strengthen your community Have you volunteered in your community? We’d love to hear about the organizations, events, and causes that matter to you. Listen, like, share, and subscribe to the Edible Valley Podcast for more conversations about local food, chefs, farmers, food producers, and the people building stronger food communities across Vancouver Island. Explore more at ediblevalley.com.

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 centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run. And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread. In This Episode: Erin’s Week 4 fantasy football outlook Fantasy football injuries and the importance of bench depth Bryce Young and Matthew Stafford Lamar Jackson’s injury Surprising results around the NFL The NFL’s undefeated teams Aaron Rodgers and his future in Pittsburgh Mike McCarthy reunites with Rodgers DK Metcalf and the Steelers’ offensive potential Pittsburgh’s Eastern European food traditions Why Pittsburgh puts French fries on everything The Primanti sandwich The New York Giants are next #F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich

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.