Learn about Sugars, good and bad!

i Jan 16th No Comments by

Come to our Multicultural Meet Up, this Friday 18th January. Our expert nutritionist will be there to teach us about different types of sugar. The bad sugars and the good sugars and how they affect our bodies. As always she is happy to answer any questions

Slovak and Czech Christmas recipes

Christmas is just around the corner and if you are still thinking what to cook or bake, we would like to share two traditional Christmas recipes with you. In Slovakia, Kapustnica (Sauerkraut soup) is served as a first course on Christmas Eve. In both countries, Slovak and Czech Republic, Xmas are without Linzer (Linecke) cookies. 

Our chefs both Barbora and Barbora 🙂 taught us how to prepare their traditional meals/cookies at our cooking class, which is a part of the Multicultural Community Kitchen Program. https://welcomewhistler.com/programs-services/programs/multicultural-community-kitchen/

Kapustnica‘s main ingredients are sauerkraut, pork, sausages and mushrooms. The soup is prepared slightly differently in each country’s region. Some people add plums, apples or ham. On Christmas Eve, soup is then followed by schnitzel or fish with potato salad and then by cookies. 

Ingredients: (serves 4-6ppl)

• 500 g (3.5 cups) sauerkraut

• 500 g (2.25 cups) diced pork

• handful of dried mushrooms

• 1 sausage (Hungarian sausage is a good choice)

• 2 onions

• 2 cloves garlic

• 1 cup sour Cream

• 2 bay leaves

• pinch of nutmeg, caraway, black pepper, paprika, salt


1. Rinse sauerkraut under cold water, drain and put
into a large pot with 2.5litres water

2. Turn 2 cloves of garlic into a paste and add to sauerkraut

3. Add black pepper, caraway seeds, nutmeg, dried mushrooms
(previously soaked in water), bay leaves and sliced onions

4. Cut pork into smaller pieces and add them to the

5. Add paprika and salt, cover the pot and simmer
for approximately 60 minutes. Slice sausage and add to the soup 15 minutes before
finishing. The longer you cook the soup, the better it tastes. I usually let it
cook for 90 minutes to achieve a great taste.

6. Typically, the soup is served with sour cream,but it is up to you, how you like it. It makes the soup more creamy and thicker.

Czech Barbora said about the Linzer cookies: ” These cookies are super popular around the Christmas tree with the family, and everyone has different opinion about how to make them right – different jam, different shapes, everyone thinks their cookies are the best…We make Linzer cookies every Christmas and my mum even makes special jam in summer to be ready for Christmas time.” ( quoted from Whistler’s Multicultural Cookbook 2017). https://welcomewhistler.com/our-cookbook/

Ingredients for Linzer cookies :(makes about 4 dozen small cookies)

2 cups (250 g) all purpose flour

1cup (125 g) icing sugar

1lemon for zest

3 egg yolks

1 stick and 6 tbsp (200 g) butter –cubed & at room temperature

Jam/jelly of your choice


1.Sift the flour and sugar onto a clean surface (use the biggest one you have). Make a well in the middle, add in the egg yolks, lemon zest and butter cubes. Knead the dough until soft, smooth and elastic. It takes around 10-15 minutes.

2.Wrap the dough in plastic wrap and refrigerate for 2 hours (I leave in the fridge overnight).

3. Cut dough into 4 pieces. Roll out each piece on a lightly floured surface to 1/8-inchthickness. Cut dough with desired cookie cutter shape. Make a large hole in thecenter of half of your cookie shapes. Place 1inchapart on a cookie sheet (I use baking paper instead of greasing the cookiesheets).

4. Bake at 355 °F for 7 to 10 minutes until edges are light golden brown.

5.When cool, spread each solid cookie with strawberry jam, put the cookie  with the hole in the middle on top, and sprinkle with sugar. 

How can you build your Canadian resume……

…….. and make a difference?

At last month’s WMN Advisory Board, we started talking about how we can recognise our volunteers better. We really do have so many volunteers who help us through the year, with the Festival, as volunteer income tax preparers, as peer educators. in our Pitch In team, and in many other ways – and we want to show our appreciation.

This month we’ve been looking at the ways volunteers can support the Welcome Centre and also build their skills with Canadian experience they can use on their resume. We’d really like your input on this new program to make sure we are offering people the opportunities they want.

We’ll also be asking for input on some other ideas for programs and information sessions, so we hope as many people as possible can make it. It’s your opportunity to help develop the Welcome Centre, so if you can’t come yourself, please pass this invitation to anyone you think might be interested.

If you’d like to find out more, or have some ideas for the volunteer program or other services – come to our WMN Advisory Board meeting November 2018 – we’re meeting next Monday November 26, from 5.30 to 7pm.

To get you prepared, here are the notes on our October meeting – WMN AB minutes October 2018 – and if you want to keep up to date with all the things we do at the Welcome Centre, here’s our WMN Report November 2018

Want to ask a question? Get in touch?

email: info@welcomewhistler.com

phone: 604.698.5960

Pierogi (Polish recipe)

Patryk and Ela from Poland were our chefs at the October Multicultural community kitchen. We’ve learned it takes many times to make a dough for pierogi to be perfect. Although Ela has made the dough at least 50 times before, she is still not a pro 🙂 Patryk used to watch his grandma doing it, but was never allowed to touch it. Pierogi are filled dumplings with a savoury of sweet filling, cooked in a boiling water.

Pierogi recipe (for 8 people)


  • 1kg of ricotta
  • 1kg of potatoes (they have to be peeled and precooked in salted water and have time to cool down)
  • 2 large or 4small onions
  • 900g of flour
  • 4 eggs
  • 80g of butter
  • salt and pepper


Precook peeled potatoes in salted water a while before starting the pierogi so that they have time to cool off to room temperature.


Sieve flour into a bowl, add a pinch of salt. Combine 500ml of boiled water with 80g of butter. Gradually combine flour and water whilst mixing everything. Add eggs and combine. Knead the dough for about 10mins and set aside.


Mix the ricotta with potatoes and mash everything together. Dice onion and cook until translucent, add half to the filling. Season with salt and pepper. Divide the dough into 10 portions. Roll each portion out to about 2-3mm thickness. Cut into 5x5cm pieces (or cut out circles with a large glass). Then add the filling on top of the cut-outs, fold in half and glue together.

In a large pot boil salted water with a splash of oil or butter, when the water boils place around 15 pierogi and cook until all the pieces start floating to the top. After they float let them cook for another 2 mins and take them out into a large bowl. Place the next batch in the pot. Repeat until all pierogi are cooked . Add remaining onion to the bowl of pierogi, mix and serve.

How can we say thank you to our volunteers?

We had an interesting Advisory Board meeting last week – our first since the summer… and had a long discussion on how we can best thank all the people who volunteer to help us through the year – at the Multicultural Festival, in the Community Volunteer Income Tax program, as immigrant peer educators, as cooks at the Multicultural Community Kitchens and just generally helping out.

To start the meeting, we talked about all the programs and services that are currently happening, and introduced new staff to the group. You can read the WMN Report October 2018 here.

We then looked at the final balance sheet for the 2018 Multicultural Festival to see how it’s the volunteers who help us that make the Festival possible. If you’re interested in seeing that, click here to check out the Summary balance sheet WMF 2018.

Eight years of managing the Festival finances successfully, have given us a healthy bank balance and the group discussed whether we should be using these funds to support immigrants more, for example, to provide childcare, and to make sure we can maintain Welcome Centre staff hours.

A big suggestion was made that we should use the money to support our volunteers and to develop activities and events to thank them regularly. One idea is to have a big barbecue for all our volunteers after the Festival each year. Do you have ideas on how we can start celebrating our volunteers better? Then let us know… You can send a comment to this post (below) or contact us at info@welcomewhistler.com – or just come by the Welcome Centre and have a chat.

We’ll be putting together some ideas over the next month or so and hope to talk about these at our next Advisory Board meeting at the end of November. Why not come and join us at that?

In the meantime, put the 2018 Welcome Centre Christmas potluck in your calendar…. hope to see you on Sunday December 2 from 5pm…

If you had $1000, how would you spend that to help other immigrants?

One of the things we’ve been really good at is growing the funds we have at the WMN, and it’s time we had a conversation about how we can support other immigrants and newcomers. Are there gaps in services? Are there needs we don’t know about? Do you have ideas for programs and/or services that you want to suggest?

If you do – come to our WMN Advisory Board meeting next Monday October 29, from 5.30 to 7pm.

Maybe you’d like to start an immigrant community garden to grow our own vegetables? How can we help people get better jobs and build their experience and qualifications? Do we need more English support? Do people need support and information about healthcare, education, jobs and work, finding and keeping a place to live, driving, or perhaps getting ready for Canadian citizenship.

These are some of the questions we’ll be asking our Advisory Board and people who come to our meeting next Monday. They are important questions, so if you can’t come yourself, please pass this invitation to anyone you think might be interested.

To get you prepared, here are the notes on our last meeting back in May and before the 2018 Festival – WMN AB minutes May 2018 – and if you want to keep up to date with all the things we do at the Welcome Centre, here’s our WMN Report October 2018

Want to ask a question? Get in touch?

email: info@welcomewhistler.com

phone: 604.698.5960

Are you Getting Started in Whistler?

We are excited to let you know that the Whistler Welcome Centre is starting a new 4-week program; Getting Started. This program is for people who are new to Whistler. It will provide information on how to get set up – for example, where to go to get your driving license, your travel insurance, your Medical coverage, where you can get help to find a job… and give you an opportunity to practice your English in a friendly, no pressure environment. Getting Started will help you

  • practice English language conversation and communication – learn the basics to be successful at work in Canada
  • meet other people new to Whistler, make friends and connections, and get set up for a fun, great winter.
  • learn where to go and how to get help to make the most of your time in Whistler.

The Getting Started in Whistler program will run for 4 weeks in November – and places are limited, make sure to sign up soon….

Want to register? Have questions? Contact Izumi Inoue or Bekah Jones at info@welcomewhistler.com or call 604.698.5960

Soy and sesame kale chips

Kale you either love or hate! Would you like to know how to eat the whole bunch of kale so all your family will enjoy it and it will be gone before you know it?

Izumi, originally from Japan, has taught us how to prepare soy and sesame kale chips at our Healthy snacks workshop. Yum! It’s a very easy and healthy substitute for regular chips. She prepares it for her daughters quite often and if there are any leftovers, Izumi leaves the chips and stores for later on as an ingredient to be added to rice, soups and other meals.

Recipe for 4 people:


  • 1 bunch of kale
  • 1 tbsp soy sauce
  • 1 1/2 tbsp sesame oil
  • 1 tbsp sesame seeds


  1. Preheat oven to 250 F.
  2. Rinse kale and thoroughly blow dry with a kitchen towel. Tear leaves from ribs and discard the ribs. Tear leaves into 4-inch pieces.
  3. Pour sesame oil and soy sauce into a large bowl, add kale, and toss to coat evenly. Sprinkle with sesame seeds.
  4. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake until leaves are crisp but not browned for about 20-25 min.
  5. Enjoy!

Want to volunteer as an ESL or literacy tutor??

If you would like to give back by helping other newcomers or community members develop their language skills, and adapt to life in Whistler, then why not volunteer as an ESL or literacy tutor?

Our tutors support language learning one-to-one and in small groups. It’s a great way to meet new people, and to gain experience and skills in teaching and training.

No prior ESL, literacy or tutoring experience is required and we provide free training plus ongoing guidance and support with access to resources and materials.

If you’d like to join a group of tutors who are working to help immigrants learn how to communicate at work and in the community, then come along and learn more…

When? Friday October 12 at 5.30pm

Where? Community Room at the Whistler Public Library

Can’t make it? Want to know more? Contact Carole Stretch at cstretch@capilanou.ca or call her at 604.698.7226

See our 2018 tutor recruitment ad here…

Want to learn about local services and how to help other immigrants in Whistler?

Here’s a great opportunity to practice English, learn new skills and meet new people… whether you’re new to Whistler or have been here a while.

Our 2018 Immigrant Peer Educator Program this fall will help you…

  • develop your knowledge and skills to support friends and co-workers (your ‘peers’) with information about where to go and how to solve issues.
  • learn about culture shock, depression, discrimination, children and women’s health issues, education, how to solve conflicts with landlords or employers and many other topics.
  • learn about local resources and services, and meet their representatives.
  • improve your listening and communication skills through fun activities and exercises.

Immigrant Peer Educators…

  • are immigrants working or living in the local community.
  • are reliable, responsible and committed to the program.
  • complete 16 hours of training.
  • commit 1-2 hours per week to the program for 4 months after training.
  • have a real desire to provide support, empathy, information and referrals to other immigrants (friends and co-workers).

Why be a Peer Educator?

  • Gain valuable volunteer experience for your resume and career development.
  • Receive free training on team work, listening and questioning skills, health and wellness, education, self-advocacy, local social service and other local resources and programs.
  • Work in a team to increase awareness about social services and immigrant support programs.
  • Be part of a program that is fun, informative and easy to fit into your current lifestyle.
  • Receive a Peer Educator certificate.

Have questions? Want to know more? Contact our settlement worker, Izumi Inoue….