We’re sad to say goodbye to Anni. Even though we’ll still see her round Pemberton, we’ll miss her at the Welcome Centre.
We’re looking for a Multicultural Outreach Worker for Pemberton. It’s a permanent, part-time position – 8 hours a week. In this position, you will plan and facilitate social events, group activities, training and workshops. You should enjoy working with people, and be interested particularly in growing and making food. As part of this position, you will connect into immigrant and newcomer communities to identify needs for support and services and work with the Whistler Settlement and Integration Worker to provide those.
The Multicultural Outreach Worker will be employed by Sea to Sky Community Services and work as part of a collaborative team managed by Capilano University. Check the link below for full details.
For more information or to apply for the position contact firstname.lastname@example.org or call Carole Stretch on 604.698.7226
Whistler Welcome Centre is organizing a special Food Safe course – level 1 for immigrants (ESL speakers) about safe food handling and sanitation.
The course is delivered by Caroline Bagnall, certified Food safe instructor, at a discounted rate.
Who is it for:
When: Saturday March 23, 2019: 9:30am -5:30pm
Where: Welcome Centre @ Whistler Public Library
Cost: $80pp. 8 participants minimum
Registration and payment information:
Includes: Free study group on Friday March 22, 2019: 10am-12pm, Foodsafe book, certification card valid for 5 years
The course is part of the Multicultural Community Kitchen Program and partially funded by RMOW.
Living in Whistler means you probably like or would like to start skiing or snowboarding in the mountains. They are beautiful, but they can be very dangerous.
This week at our Multicultural Meet Up, we have a qualified mountain guide coming to give a talk on safety in the mountains. This talk is for anyone, complete beginners to experienced skiers or snowboarders. They will talk about skiing treed runs and deep snow, out of bounds and backcountry skiing, basic avalanche awareness and mountain code and rules.
If you like to go up the mountain or are thinking about starting to go up the mountain, you should come to this talk. It will be filled with great information, and the guide will be happy to answer any questions you may have. So please come this Friday 25th January, 10.30am at the Welcome Centre.
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
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.
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.
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
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 email@example.com or call 604.698.5960
This year’s Festival food theme was “Pancakes around the world”. People were watching our chefs preparing the pancakes in front of them. There are so many types of pancakes such as Polish, Chinese, French, Swedish, Thai, Indian etc. Our community got to try 3 kinds of pancakes from 3 countries nowhere else to be bought in Whistler. We chose Czech, Korean and Russian as we have people from these countries living in Whistler too.
Czech “Bramboraky “ or fried potato-garlic- marjoram pancakes are very popular either in Czech Republic or Slovakia (knows as “Zemiakove placky”). They’re served either at lunch time, dinner or during the day as a snack. Potato is one of the basic staples in Czech cuisine, commonly used in many dishes.
Korean Kimchi pancakes or “Kimchi Jeon” are savoury pancakes served with a lot’s of kimchi in it. Because kimchi is made of fermented veggies with its main ingredient cabbage, it’s also very healthy and therefore commonly eaten any time of the day. You can find them anywhere in Asia with slight variations.
Our sweet version of pancakes was Russian “Blinis” and they got sold out almost immediately. Traditionally they’re prepared in a savoury way, filled with cottage cheese, sour cream, quark, butter, caviar (whitefish, salmon or sturgeon caviar) and other garnishes. They can be rolled as French crepes or served as a triangle.
See below Bramboraky recipe and pictures. Our chef Petr from the Czech Republic has been in the cooking industry for a long time and he’s so good that he even introduced this recipe to one of the Whistler’s restaurants he used to work at and they included it on the menu! We’re lucky to have him helping us at the Festival. It took a long time to peel and shred 15 kg of potatoes but it was worth it!
Ingredients for 10 pancakes:
SHOW US YOUR WHISTLER photo challenge is back!
This year, we’re asking you to show us what makes you belong to the community. Where do you feel you most belong? Is it at home, at work, in town, in your neighbourhood, at play?
The 2 categories for photos this year are
We would like to see some creative and fun pictures. Just think about a moment when you realized what makes you feel at home in Whistler….
If you’d like to know more about taking a really good photo, join us for a free workshop on
Local photographer Toshi will take us through how to frame and take a perfect picture – either with a digital camera, or your phone…
The winners will be announced at the Whistler Multicultural Festival on June 8 and photos displayed at The Whistler Public Library till August 30.
Don’t miss your chance! Time goes quickly. Deadline is Monday May 21, 2018.
We invited Rumi from Japan to teach us how to prepare Okonomiyaki at one of our Multicultural Community Kitchens. This dish is sometimes called Japanese pizza or Japanese pancakes. You can prepare your filling and toppings however you like it. This is also why it is translated from Japanese as “Grill as you like it”. Okonomi stands for “as you like” and yaki for “grill”.
1 cup flour
5g fish stock powder
¾ cup water
75g sliced lean pork
75g seafood (shrimp, octopus, squid)
10g green onion
dried bonito flakes