Renfrew and Lanark Counties Welcoming Network
Shaping Our Community
Working Group Purpose
Our aim is to foster stronger relationships, forge meaningful connections, and cultivate trust among newcomers, refugees, international students, immigrants, and long-time residents of the Lanark and Renfrew Counties area.
We look to achieve this by creating inclusive and accessible spaces for active listening, understanding diverse needs, and providing tailored services informed by shared experience, research and knowledge. We are committed to advancing our goals through partnership and cooperation, taking a proactive approach to addressing challenges and drawing on past experiences to guide our actions.
Group Goals
- Building strong relationships and meaningful connections with newcomers in the Lanark and Renfrew County areas.
- Creating a supportive space that recognizes newcomer needs, experiences, and opportunities for connection.
- Supporting and empowering newcomers by improving access to employment, career development, and workforce-related opportunities in the community.
- Promoting inclusion and targeted support for international students, newcomer youth, and children of immigrants, including both those newly arriving and those already living and studying in the region.
Objectives
- Offer informed recommendations for programs, initiatives, and community activities that foster a welcoming and supportive environment for newcomers, refugees, international students, and immigrants, while promoting inclusion.
- Raise awareness and support community education efforts that improve understanding, representation, and inclusion of newcomers.
- Contribute to local research and knowledge-sharing efforts to identify effective approaches to settlement, integration, and long-term retention of newcomers in the region.
- Support employment guidance and workforce integration by collaborating with local employment services and other key stakeholders to help skilled newcomers understand employment pathways, credential recognition, and training opportunities.
- Provide information and support for temporary foreign workers to help them better understand their rights, available supports, and steps to take if they experience challenges in the workplace.
- Strengthen recognition and inclusion of newcomer children, youth, and international students within local schools and educational settings.
Membership Structure
10 – 15 members from various communities across Lanark & Renfrew Counties who identify as:
- A newcomer to Canada
- A refugee or protected person
- An international student
- An employed, unemployed, or underemployed temporary resident with a valid Work Permit or Temporary Foreign Work Permit
- Hold a Permanent Resident card
- Immigrated to Canada and live in Lanark County or Renfrew County
Membership Commitment
Details:
- This is a voluntary position. In recognition of a member’s commitment, an honorarium will be given to each member for meetings attended (at least 50% of the meeting must be attended to qualify).
- Monthly meetings take place through a combination of online and in-person meeting formats determined by members.
- Meetings will last 1 hour unless previously agreed upon to be longer.
- Members are appointed for a period of at least one year (with the possibility of extension).
- Decisions will be made by consensus of 50 + 1 through formal vote.
Expectation:
- Attend and actively participate in 10 meetings per year (once per month excluding July & December) – subject to change based on group consensus.
- Inform LIP team in advance if you will not be able to attend the meeting.
- Maintain active participation. If a member misses three (3) consecutive meetings without prior notice or contact, they will be contacted by the LIP team to discuss ongoing involvement with the group.
- Develop and maintain a climate where mutual respect, support, trust, courtesy, teamwork, creativity, and a sense of humor are valued.
- Maintain a high degree of professionalism and confidentiality*. Respect the individual worth and dignity of other members and LIP staff and always work together to achieve a common vision for Lanark and Renfrew County.
*Confidential information includes personal information such as names, addresses, emails & phone numbers as well as personal stories and/or lived experiences. Prior to any information being shared publicly, the group or individual will be consulted and asked for approval. All sensitive and confidential information is stored securely via the LIP Teams space which only the LIP team has access to.
Conflict of Interest
- Committee members are asked to make a commitment to honesty and transparency, being open to making fair decisions should any disagreements arise.
- If a member might gain something personally from a decision, they must disclose this to avoid a conflict of interest.
- If a conflict of interest occurs, that person should leave the meeting and not take part in deciding on the matter, even if it’s online.
COMMUNITY SERVICES
Lanark & Renfrew Community Recipe Catalogue
Inspired by the Renfrew & Lanark Counties Welcoming Network, LIP – Lanark & Renfrew are excited to present the Lanark & Renfrew Community Recipe Catalogue. A dynamic collection of recipes, shared with love by community members.
Share your recipe today via this GOOGLE FORM to add to this growing list of recipes right from Lanark & Renfrew.
Butter Paneer (Paneer Butter Masala)
Ingredients:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, roughly chopped
- 3 medium tomatoes, roughly chopped
- 1½ tsp ginger-garlic paste
- 10–12 cashews (soaked 15 mins in hot water)
- 1–2 green cardamoms (optional)
- 1 tsp red chili powder (adjust for spice)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp sugar (balances the tang)
- ½ cup water (more if needed)
- Salt to taste For finishing:
- 200–250 g paneer, cut into cubes
- 2 tbsp fresh cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed between palms
- 1 tbsp butter (extra for richness)
Preparation Steps:
- Heat oil + 1 tbsp butter in a pan.
- Add chopped onion, sauté till light golden.
- Add ginger-garlic paste and cook 1 minute.
- Add tomatoes, cashews, cardamom, and a pinch of salt.
- Cook until tomatoes soften completely (5–7 mins).
- Cool the mixture and blend into a smooth paste (use little water).
- In the same pan, add 1 tbsp butter.
- Pour in the blended paste and cook for 4–5 mins on medium flame until thick.
- Add chili powder, turmeric, coriander powder, sugar, and salt.
- Pour in ½ cup water and simmer for 5–7 minutes until it turns glossy. Add paneer & finish
- Add paneer cubes, stir gently, and cook for 2–3 minutes.
- Add cream and kasuri methi, mix lightly.
- Adjust salt or cream to taste.
- Garnish with a little butter or cream swirl on top. Serve With butter naan, roti, or jeera rice.
- Optional: a few slices of onion, lemon wedges, and mint on the side.
Chilean Salmon Ceviche:
Ingredients:
- 1 lb (450 g) fresh salmon (sushi-grade preferred), diced into small cubes
- ½ red onion, thinly sliced
- Juice of 4–5 fresh limes (or lemons)
- 1 tablespoon olive oil
- 1 small chili pepper (ají) finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper to taste
- ½ avocado, diced (optional)
Instructions:
- Prepare the salmon: Remove the skin and any bones from the salmon.
Cut into small, even cubes and place in a glass or ceramic bowl. - Add the citrus juice: Pour the fresh lime or lemon juice over the salmon until fully coated. The acidity will lightly “cook” the fish.
- Add onion and seasoning: Add the sliced red onion, chili (if using), salt, and pepper. Mix gently to combine.
- Finish: Add olive oil, chopped cilantro, and avocado (optional). Mix gently again.
- Serve immediately, cold.
Serving Suggestions:
- With crackers or toasted bread
- With avocado slices
- With sweet potato or corn (optional fusion style)
Tips for Best Results:
- Use very fresh salmon
- Do not over-marinate or it will become too firm
- Add cilantro right before serving for best flavor
Chinese Dumplings: 
Credit: redhousespice.com/dumpling-guide/#pleating
Ingredients:
For the wrappers:
- 250 g all-purpose flour/plain flour, about 2 cups
- 130 g water, ½ cup+2 tsp
For the filling:
- Beef & Chinese chive filling
- Pork, Chinese chive & water chestnut filling
- Pork & scallion filling
- Pork, carrot & onion filling
- Pork, shrimp & mushroom filling
- Chicken & sweetcorn filling
- Dim sum style shrimp filing (Har gow)
- Soup dumpling (Xiao Long Bao) filling with aspic
- Bok choy, mushroom, vermicelli & egg filling , Vegetarian
- Chinese chive, egg & vermicelli filling, Vegetarian
- Tofu & vegetable filling, Vegan
You also need:
- Neutral cooking oil, If pan-frying
- 30 slices carrot, if steaming
Instructions:
Make the dough:
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In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
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Leave to rest (covered) for 10 minutes then knead again until smooth.
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Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say “as soft as an earlobe”).
Mix the filling: While waiting for the dough to rest, mix the filling of your choice following instructions found in its respective recipe.
Roll the wrappers:
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Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).
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Press each piece into a small disc with the palm of your hand.
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Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.
Assemble the dumplings: Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you’re most comfortable with. Please refer to the tutorial video below or the methods demonstrated in “Ten Ways to Fold Dumplings“.
Cooking options:
Boiling:
- Bring a pot of water to a full boil over a high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.
- When the water comes back to a full boil, add about 120 ml/0.5 cup of cold water then cover.
- Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.
- Transfer the dumplings to a colander. Briefly rinse under water. Drain and serve immediately.
Pan-frying:
- Heat up a little oil over high heat. Place in dumplings (Gently move the pan back and forth to make sure each dumpling is in touch with the oil).
- When the bottom part of the dumplings becomes golden brown, pour in cold water (enough to cover ⅓ of the dumplings). Cover with a lid (remain high heat).
- Uncover when the water evaporates completely. Cook another 30 seconds or so to crisp up.
Steaming:
- Scatter carrot slices in the steamer baskets, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a little oil).
- Bring the water to a full boil in a pot/wok, then place the baskets in (you may stack up 2-3 baskets and cook all at once). Cover with a lid then steam over medium heat for 10 minutes.
Melanzane Marinate (Marinated Eggplant):
Ingredients:
- 6 medium eggplants thinly sliced – salted and dried
- ¾ cup olive oil + extra for brushing
- 1/3 cup balsamic vinegar
- 4 garlic cloves crushed – or more if you like garlic
- 1/2 cup chopped parsley
- 2-3 tsp red chilli finely chopped
- 2 tsp salt
- 1 tsp pepper
Instructions:
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