PHOTO: Tim and Angela Chin/Penguin Canada; The more than 100 recipes in Aimée Wimbush-Bourque’s first book, Brown Eggs and Jam Jars, are family-friendly with an emphasis on whole foods.
Laura Brehaut/Postmedia News
Originally published on February 26, 2015; Postmedia
Montrealer Aimée Wimbush-Bourque’s earliest culinary memory begins in the garden, collecting new potatoes the size of grapes. She remembers cooking those potatoes in a cast iron frying pan on a wood stove, with plenty of butter and her mother’s help. “It was the best thing I remember eating. I remember them being a little bit crunchy because I couldn’t wait for them to finish cooking. We put some salt on them and they were just delicious,” she says in an interview. “That’s probably the first thing I cooked and I actually harvested it myself too.” That her first food memory is rooted in the earth is particularly fitting given her path from the rural Yukon homestead of her childhood to the urban homestead she now shares with her husband and three children.
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