Info Metis May 2020

Thursday February 19th saw the public launch of the ‘Flavours of the Places We Call Home’ project in the Salle Bon-Pasteur, Maison de la Culture of Rivière-du-Loup. The event was a success, with over 30 members of the community in attendance. Participants brought samples of the recipes showcased in the films, including Nepalese momo, seal… Read more: Launch of Flavours of the Places We Call Home

Joan Sullivan (HLSL Board of Directors) and Rachel McCrum (HLSL Cultural Coordinator) will be appearing at the StAnza International Poetry Festival in St Andrews, Scotland in March. On the evenings of March 13 and 14, projection mapping meets poetry in a special performance by Canadian artivist Joan Sullivan and poet Rachel McCrum with a spectacular… Read more: Two HLSL members heading to StAnza Poetry Festival in Scotland

Ting Zhang is originally from China and now lives with her family in Rimouski, Québec. She was filmed in conversation with Muriel Moukam from the Marché du Monde in Rimouski, which specialises in bringing international ingredients and foodstuffs to Bas St Laurent.  Ting is the HLSL Rimouski Regional Manager. Ready in: 60 minutesServes: 4 people… Read more: Steamed Rice with Chinese Sausage & Stir-fried Shrimp

Isabelle Simardis La Cueilleuse indigene and devotes her life to opening up the world of plants indigenous to Bas St Laurent. Her interview was filmed at a HLSL Plants&Paths guided walk in Saint-Simon-de-Rimouski in Fall 2025. Ingredients Method

Colette Meehan, originally from Ireland, is an artist and jeweller, specialising in fine enamel pieces.  She reflects on how food can represent feast, celebration, and ritual all while serving fresh pancakes at her home in La Pocatière, Quebec, in Fall 2025. Ready in: Prep time – 75 mins; Cook time: 15 – 20 minsServes: 18… Read more: Pancakes

Patrice Fortier is the founder of La société des plantes in Kamouraska, Québec. Since 2001, La société des plantes has specialised in cultivating and selling seeds for plants, flowers, vegetables and fruits that may have been overlooked in the modern world…a treasure trove to discover and grow. He also offers monthly Ateliers Gourmands between May… Read more: Roasted Skirrets

Frédéric Hartog is a hunter, marine biologist, and professional diver based in Sainte-Flavie, Québec. His interview took place in September 2025. Ready in: 25 minutesServes: 2 Ingredients Method 

Daphne Brunet is originally from Bas St Laurent, and has been co-owner of the Café sur Mer on Rue Principale in Métis-sur-Mer with her partner Jessy, since 2023. The Café is open June to October, and serves coffees, teas, and delicious home-cooked soups, sandwiches and cakes to residents and visitors alike. Ready in: Lemon curd… Read more: Lemon Curd Cookies

Rita Turriff and Micheline Williams help to organise the regular Senior Friendship Lunch, a wonderful community initiative that regularly brings residents of Métis-sur-Mer together to share hot meals. They were interviewed in Métis Town Hall in July 2025. Ready in: 45 minsServes: About 10 scones Ingredients Method

Mariela Santamaria Rivas is originally from Mexico, and was studying at UQAR in Rimouski, Québec in 2025.  She prepared the enchiladas as part of a HLSL Dynamic Discussions potluck supper in March 2025. The Dynamic Discussions sessions had brought more than 30 participants to the HLSL Resource Centre in Rimouski to practice their language skills… Read more: Enchiladas Rojos