2013-06

It was our great pleasure to welcome Dr. Vrain to the studio to talk to us about the issues surrounding Genetically Modified Organisms. A little back ground of Thierry from his bio on the Innisfree Farm website:
Thierry was born and raised in Paris, France. He did undergraduate and graduate degrees in biology in France and in the US. Upon arriving in Canada he taught Plant Physiology at Université du Québec in Montréal for two years. Then he had a long career as a research scientist for the federal government in Québec and BC, in Vancouver and in Summerland.
After thirty five years of research and teaching of soil biology and molecular biology – what he now calls “Chemical Agriculture”, he decided to retire young and reinvent life. A very few years later, newly remarried, co-owner of an incredibly beautiful property called Innisfree, he foresees a long future of service to the community. He has become a gardener, a teacher, and a passionate speaker about organic gardening – from soil health to GMO’s.
Thierry has numerous videos on the web, including an eye opening presentation at the Comox Valley Tedx talk. Simply Google his name and find numerous articles and videos about the problems with G.M.O.
Thierry is also looking to raise $100,000 to commence a 100 community tour speaking about the dangers of G.M.O. If you are interested in donating, please check out his gofundme site
Thanks Dr. Vrain for doing what you are to inform the public the truths behind this confusing subject.

Miles Olson came to Blayne's attention a few month back with the release of his book "Unlearn, Rewild" in 2012.

Brian McCormick joins us for another visit, along with his wife Lia, to explore their new enterprise, Clever Crow Herbs, Spices and Sea Salt.

On the eve of the B.C. Shellfish festival, Matt Wright was happy to take a break from his hectic schedule to join us in studio to talk about the coming event.

Darren Howlett and Jonathan Frazier join up again to talk food. In this episode of Edible Valley Food Facts, the boys sit down to talk chicken. Poultry being such an important part of many of our diets, we thought it would be fun to look into where it comes from and how it gets to our plate. With many questions about the terms used to describe chicken we did some investigating to find out some of the differences between organic, free range , and  free run.  Also we tried touching in on grading , inspections, breeds and classification. With an amazing amount of information out there to learn the two of us have had a chance to scratch the surface of this interesting subject.