The Whistler Blackcomb Foundation is a registered non-profit organization formed in 1992. They are dedicated to providing financial support to organizations within the Sea to Sky Corridor in the areas of health, human services, education, recreation, art & culture and the environment with a special emphasis on youth and family programs. Their mandate is to support larger, everlasting community projects. To date the WB Foundation has raised over $11 million for Registered Sea to Sky Charities. A large portion of fundraising is contributed through the Whistler and Blackcomb Mountain Resorts Ltd. The resort donates 50 VIP Annual ski passes called the Founder’s Pass at a cost of $6000 Canadian per year!
In October 2017 the Whistler and Pemberton Welcome Center applied for funding to support the Community Kitchen and Global Gardeners projects. These projects enable immigrants to learn life skills related to food such as gardening, preserving foods and preparing meals. These projects are benefical to immigrants because they build confidence and healthy eating. They also teach the community the importance immigrants bring to the community.
It is with great pleasure to announce that the WB Foundation has accepted our application and will be giving us funds to purchase 2x iPads, 2x keyboards and 2x cases for the programs. We will now be able to document workshops in a variety of ways and in a timely manner.
On January 29, the WMN advisory board will have their first meeting of 2018. There’s lots to talk about…. and we want to hear what you have to say…
These are just some of the things on the agenda, so if you’d like to hear about them and give us your ideas, please come along. And if you just want to find out more about what we’ve been doing and what’s being planned, then we’d love to see you there..
Date: Monday, 29 January, 2018
Time: 5:30pm to 7pm
Place: Welcome Centre at the Whistler Public Library
If you’d like to know more, or have any questions
Whistler Welcome Centre is organizing a special Child Care Emergency First Aid Course for ESL speakers delivered by Tony Howarth, First Aid & CPR instructor.
Take advantage of this unique opportunity to learn how to take care of your baby or get some general information on how to provide first aid when needed.
When: Wednesday, January 31, 2018 9-5pm
Where: Spring Creek (1519 Spring Creek Drive, SSCS space)
Cost: $45 (incl. tax).
Includes: Certificate valid for 3 years
For registration please fill the registration form below. Deadline: January 24, 2018
Sponsored by RMOW
There is a lot to do during January, so check out our January Calendar and join some of our activities
This Friday Drop-in you can create a Vision Board 2018, on which you display images that represent whatever you want to be, do or have in 2018.
We are not here during the Christmas season, but there is still lots to do in Whistler.
Check out this website for more information: https://www.whistler.ca/events
Merry Christmas to you all!
At our November Multicultural Community Kitchen, Carla taught us how to prepare Picante de Pollo – the national dish of Bolivia. This chicken dish with green peas, onions and peppers, is eaten with rice and chuño; freeze-dried potatoes traditionally made in Bolivia and Peru. This pot dish is also healthy and quick to prepare.
Serve the chicken with some chilli sauce on top, adding chuño and rice. Eat with a tomato and onion salad.
INGREDIENTS (for 8 portions)
First, cut the chicken into large portions and place in a cooking pot. Add a little salt, 1 whole onion (you can halve it), celery, 1 whole clove of garlic and enough water to cover the chicken. Boil for 20 minutes until the chicken is soft. Stir occasionally. When the chicken is ready, take it out of the water and leave it aside. Do not throw out the water where the chicken was cooked as you will use that for preparing your rice.
Lightly boil the peas and drain.
Then, we need to get ready the spicy sauce for the chicken. (It is really easy and simple to make. I recommend having it ready in advance, so it saves you some time since you can freeze this spicy sauce.)
Cut the heads of the dry red cayenne peppers, remove the stems and seeds. (Red peppers can be very spicy so we need to take the seeds out and leave them very clean.) Put them into hot water for about 10 – 15 minutes. When you see the skins of the peppers start getting loose, you know they are ready.
Drain, and put them in the blender with two cups of water (you can use the water the chicken was cooked in) for about 2 minutes until it is very smooth. Set this sauce aside.
Meanwhile, chop 1 onion really small and put it in a large pot with 2 tbsp of salt and 2 tbsp of oil. Fry the onion for about 5 min until the onion crystalizes.
Once that is dry, add the blended spicy cayenne peppers sauce with the chicken. Let it cook for about 15 mins on a low heat until the chicken is tender, stirring from time to time so it doesn’t get burned on the bottom.
It is very important that the sauce doesn’t dry too much and the chicken is not too overcooked. The sauce is thick enough, and the onions are well cooked if you can barely see them in the sauce.
Sprinkle the green peas over the chicken sauce when serving.
Cooking the Rice
Fry the rice in 2 tablespoons of oil, add salt, and diced garlic, stirring continuously for about 5 minutes. When the rice is golden brown, add enough water to cover the rice and let it boil on low heat, without stirring, until it becomes soft – about 20 minutes.
Cooking the Chuño (Freeze dried potatoes)
Chuño is really hard to find here in Canada, but as an alternative, you can use mashed potatoes. Basically, Chuño is frozen potato that has been dried in the sun. If you find chuño, it will be dry. You need to let it soak all night and next day, and then break it into pieces with your hands. Once the chuño is in small pieces, wash it one time.
Boil some water, add the chuño and some salt. Cook for about 20 mins. Rinse and set aside. You will see that the colour of the chuño changes from milky white to clear and dark.
While the chuño is cooking, dice the onion and garlic. Cook the onion and garlic with the oil and salt until the onion looks wrinkly. Add the chuño and the milk. Stir for about 1 minute, and then add the shredded cheese until the cheese melts.
Serve the spicy chicken and sprinkle the green peas over it, add chuño and rice and now you are ready to serve the Bolivian spicy dish.
Come and join our last Friday Drop-in this year, December 22nd, 9:30-12pm.
Christmas is just around the corner, so come and enjoy the time together with your friends, hot chocolate and stories about the Christmas time.
You can bring some cookies you baked, so everyone can enjoy different kinds of Christmas cookies and of course, we all would like to have the recipe then
Everybody is welcome!
Come and join us this Friday, December 15th at 10:30 AM for our special Nutrition Drop-in. We’ve invited nutritionist, owner of the Green Moustache, Nicolette Richer to teach us how to prepare healthy snacks.
So if you like healthy food and lifestyle you will not want to miss this special Drop-in! Everyone is welcome!
Come and join us on Sunday, December 3 from 5 pm to 7.3 pm for a CELEBRATION POTLUCK….
Bring a dish of food to share….
Help us say farewell to Andrea before she leaves us.
Come and get your copy of our new Cookbook (a great Christmas present!)…
Join us for some food, music, and fun…..
Everyone welcome – bring the family and your friends – and a small donation to the foodbank.
Hope to see you there 🙂
Ice, snow, slippery highways — driving in winter conditions can be both challenging and frustrating.
Join us on Friday, November 24th at 10:30 AM for an info session with instructor Todd McGivern from Licence to drive Ltd., who will be giving us useful tips to keep you and your loved ones safer on the road. To register, please contact me at firstname.lastname@example.org