Simple Bites - Aimée’s blog just turned 10! Yes, it's all about celebrating a lot with less, gathering together and perhaps taking our food outside, if we can, today on The Food in this Episode:Ī Beautiful Day in the Neighbourhood Trailer
Anyone who learned to meal plan, ferment food, and run a market stall as a young kid, all without electricity, running water or refrigeration, is the person we want at our side right now. But here we are, and we couldn’t be in better hands. When I spoke with Aimée, I didn’t realize we were creating an episode to air during a pandemic. I think it’s her unwavering optimism, for a life where we can all learn to cook, where life can be spent connecting with nature, and vegetable scraps can grow into beautiful, colourful food. Maybe it’s her love of the wild outdoors and a desire to pull nature inside. Perhaps this love is a reaction to growing up off-grid in the Yukon, where the sun only shone for a few hours each day during the winter months. Her clothes are colourful, her food is colourful, even her sprouting table scraps are colourful. She is also a champion for kids in the kitchen, zero waste living, urban homesteading, and all things colourful. It’s her most popular image, she says, by far.Īimée is a cookbook author and creator of the blog, Simple Bites. It’s a glorious sight - kitchen cast-offs, finding new life. My Family and Other Animals, by Gerard DurrellĪimée Wimbush-Bourque posted a photo last year on Instagram featuring vegetable scraps sprouting from water: garlic cloves, half an onion, the tops of swiss chard and green onions, growing tall, stretching towards the light. Richard Hamilton’s Just what is it that makes today’s homes so different, so appealing? And we’ll discover how it feels to find home, wherever you go, on this episode of The Food Podcast. We explore the concept of home in this episode, through travel, words, memory, our senses, and of course salad and soup.
Singer spent over a decade studying and living in England, but has recently returned home to Northern California. Fanny is a writer, art critic, curator, editor and co-founder of the design brand Permanent Collection, and daughter of the chef, educator and organic farming champion Alice Waters.
#FOOD SMOOZE WINDOWS#
It’s these little windows of detail - gentle guidance mixed with whimsy - that Fanny shares in her recent memoir, Always Home. The cinnamon roll, or ‘lettuce baby’ as it’s known in the Singer/Waters kitchen, is then tucked into the fridge until it’s time to eat. Her ritual begins with the washing of lettuce: rinsing in cold water, a few times, then scattering across a tea towel and rolling said towel like biscuit dough into a cinnamon roll. The Center for Addiction and Mental Healthįanny Singer eats a green salad every day. It’s all about learning to heal, day by day, surrounded by pillowy loaves of challah and moon-mist ice cream, on this episode of The Food in this episode:
Today Jennifer is back home in Nova Scotia, living in an old house in the valley, writing a memoir, filming recipe videos with her sweetheart, Logan, and cooking with wild abandon, with dreams of opening a ‘supper and sleep’ culinary outpost on their property. And, it’s where they won MasterChefCanada 2019. Toronto is also where they struggled with alcoholism and PTSD, it’s where they became sober and where their culinary skills reached artistry levels. Jennifer, who identifies as They, has recently moved back to Nova Scotia from Toronto, where they studied political theory and worked as a policy analyst for over a decade. Theme song is One More Night by Jenn Grantįollow: and on The Food Podcast, I talk with Jennifer Elizabeth Crawford, a chef, food creative and the host of ‘My Queer Kitchen’ with Xtra Magazine. Reference to Daily Routines by the Manson Podcasting Network We explore this process, how it came to be, how her senses inform each painting, and how Nicola knows when the work ‘tastes just right.’ This episode is a sensory explosion, a trip to a home by a waterfall, it’s a riot of colour, of flavour, and a chat with a friend. Then, she heads into her studio and begins the process of creating a painting, usually as big as Nicola, inspired by what’s on the plate. For Nicola it all begins in the kitchen where she gets to know an ingredient - like ripe apricots, black truffles, or feijoas - then she cooks with the ingredient, tastes it, inhales it, perhaps squishes it in her hands until a connection is made.
#FOOD SMOOZE PATCH#
In this, our second episode of the season, we patch in abstract artist Nicola Bennet from her studio in New Zealand.
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