by Malcolm Jolley

Chef Donna Dooher has seen a blueberry or two in her day. As the force behind Mildred’s Temple Kitchen, Dooher’s reign as Queen of Brunch remains unchallenged since the publication of Out To Brunch With Mildred Pierce. But when I caught up to her, in the run-up to Wild Blueberry Festival craziness in Toronto, this week, she reminded me that les bluets sauvages are as much at home in the world of savoury as sweet. Dooher talks a blueberry streak and shows me how to put together a killer chutney in the video below.

Malcolm Jolley is the managing editor of Good Food Revolution. Follow his twitty ramblings at