In the late nineteenth century, French novelist Marcel Proust participated in an exercise which could be thought of as the Facebook of its era—he answered a questionnaire about himself in a friend’s Confession Album. Proust’s answers have been published, in one form or another, for more than a century. Many have used the questionnaire for their own devices, the most notable being Vanity Fair’sProust Questionnaire featuring celebrities. The Tomatogives it a culinary twist.
Johwanna Alleyne was an accomplished professional photographer when she decided to create a Slow Food canning bee in the kitchen of the Ukrainian Hall in 2010. Now Mojo JoJo Pickles is a thriving business producing delicious and savoury pickles, condiments, syrups, sauces and mixes, jellies and fruit butters, as well as pins and patches. Find these delicious products at Meuwly’s, Hawkstone and Millwoods Co-op Stores, Save-Ons across Alberta, summer farmers’ markets, craft and gift shows, specialty markets, special events, several spots in B.C. and online at mojojojopickles.com.
New this summer is the MoJo shop in east Whyte, 9627-82 Avenue, a few doors down from Earth’s General Store. Mentor and inspiration to many, we consider Johwanna a certified flavour maven.
Illustration by Gerry Rasmussen
Hometown?
Montreal.
Years making pickles
Nine, since 2011.
Where would you like to live?
Everywhere for a little bit.
Your favourite food and drink?
The older I get the more I look for a good chicken roti. I love Trinidadian food. I like a nice cocktail; I am a sucker for a Manhattan with a cherry.
What would you be doing if you weren’t in the pickle business?
I’d be a musician, singing and playing.
What do you most appreciate in your friends?
They gotta laugh man. Like really laugh, head thrown back kind of laugh.
Your favourite qualities in a dish?
Surprise.
A pickle
Surprise me, take me somewhere, entertain me.
A wine?
Funkiness.
Who would be at your dream dinner table (dead or alive)?
The grandmothers you had never met, Marlena, my sister friend (I have known her for 30 years), my husband, my family, my mummy.
Who would cook?
I would cook. I like to make things for them.
Current culinary obsession/exploration?
Fenugreek, I have really gotten into West Indian cooking during Covid.
Meaningful/crazy cooking experience?
I butchered a rabbit and we made rabbit cacciatore. It made me really happy, it was a bucket list thing to do and my friends said, ‘I can help you with that.’ They made my dream come true.
Mentors?
The same people who come to my dinner, my family.
Favourite casual cheap and cheerful after work food
Cheese, cheese and jam.
Philosophy?
I’m very in the now. Not nostalgic, working the plan in the moment.
What’s next?
Only Covid will tell.