Emily Mardell

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.

Among the rustic relics and old English charm we met with Chef Lindsay Porter before opening day of her brand new restaurant London Local.