Emily Mardell

One of the fondest memories I have as a child was walking into GiGi’s house on a Sunday to the aroma of ‘Jiggs’ Dinner.’ Also known as “boiled,” or “Sunday dinner.”

Picky eating is a challenge that nearly all parents face. From kids who are so distracted with the promise of dessert they rush through dinner, to those who flat-out refuse certain foods — every single time.

I grew up in a community where you never really called ahead before you visited someone.

Perched on a hill in Meadows, Newfoundland sits my mom’s old saltbox, a traditional home built nearly a hundred years ago.

As a young girl, my grandmother GiGi and her friends would have what we call a “Newfoundland boil-up”. They’d pick fresh mussels from the rocks when the tide was low, or wade in the water to get them.

GetJoyfull is a growing movement that aims to reconnect families with the food they’re putting on their tables. It’s seems like a simple philosophy, but it’s a concept I struggled with when I moved to a larger city, began a new career and started a family.

To wrap up our December campaign about all things turkey, Cela sat down with GetJoyfull friend and Turkey Farmer Scott Olson of Gary Olson Farm for a little one on one turkey talk.

Exploring food from a child’s point of view can help us connect kids to the experience of food rather than just the taste.

Whether it’s a strong taste, an exotic spice or a new aroma, exposing our kids to new tastes and a more global food culture, will help expand their palate and help combat picky eating.

The aroma of my grandmother GiGi’s oven roast turkey is a food memory that takes me straight back to my childhood.