Health

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

In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.

In this episode of “The Edible Valley Podcast," Chef Jonathan Frazier and William Stringer, both fathers, share their unique perspectives on navigating babyhood. Despite not being experts, their insights stem from personal experiences. William, currently caring for an infant, delves into the challenges of introducing solids and balancing nutrition. Meanwhile, Jonathan, whose older daughter surpassed the baby food phase, offers hindsight wisdom and practical tips for new parents. Their candid discussions revolve around trials, successes, and the joy of witnessing little ones explore culinary adventures. Through their relatable narratives, they bring a blend of empathy and relatability, fostering a supportive community for parents embarking on similar journeys.
 
Edible Recipe:
Homemade Sweet Potato Puree
Ingredients:
2 medium-sized sweet potatoes
Water (for steaming)
milk, or water (for thinning)
Instructions:
Preparation: Wash and peel the sweet potatoes. Cut them into small, uniform-sized pieces.
Steaming: Place the sweet potato pieces in a steamer basket over boiling water or in a microwave-safe dish with a little water. Steam until the sweet potatoes are tender. This usually takes around 15-20 minutes.
Pureeing: Once the sweet potatoes are fully cooked and soft, transfer them to a blender or food processor. Blend until you achieve a smooth consistency. Add breast milk, formula, or water in small increments if you prefer a thinner consistency.
Cooling: Allow the puree to cool down before serving to your baby. You can store the puree in the refrigerator for up to 3 days or freeze it in ice cube trays for convenient portions.
Feeding: When ready to feed your baby, warm the desired amount of sweet potato puree and test the temperature before serving. Feed your baby using a spoon in small, appropriate portions.

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!

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 running farm become such an icon in the Comox Valley. 

  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 everything relaxes into a new normal, this is my opportunity to get back in shape, starting with eating healthy and getting out for some fresh air and exercise in our beautiful Valley.

Hoarding! or is it Panic buying? or stocking up? Whats the difference and should you do it? In this episode Jonathan, Darren and William delve into the effects of panic buying, how you can stock up sustainably, what to buy, when, and how to store it. Food shortages can occur anywhere, for many reasons, this episide will ensure that whereever you are, you are well prepared.

 
  The exuberant and lovely Maya Varela sits in today to tell us all about her amazing vegetarian meal service, L.I.V.E.
  As a Red Seal Chef, she’s delivering high end cuisine to your doorstep - which has been incredibly well-received. Listen in as we walk through her first year+ of starting a new business during such adverse times.
Facebook : Locally Inspired Vegetarian Eat

Even though we discuss our local food scene quite often here on the Edible Valley Podcast, we rarely specify our places in it. Today we examine one aspects of Darren's involvement in our Valleys food culture, with his hot lunch program for the district schools, and AteCateringCo.com

In this episode whilst Jonathan enjoys a summer holiday away Darren and William meet with nutritionist and fitness coach Adi Bird who helps them get to the root of physical fitness and the role local food has to play in fitness performance.