General Meeting
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In-person event
Date: Monday, November 10, 2025 Time: 7:00 pm - 9:00 pm Location: The Church of Saint John the Baptist. 233 Sainte-Claire Ave, Pointe-Claire, Quebec H9S 4E3 |
TIMETABLE
7:00 p.m.: Social time 7:30 p.m.: Business Meeting 8:00 p.m.: Guest Speakers: Trudie Mason - Newscaster & Journalist |
Trudie Mason Newscaster & Journalist |
Presentation: A Day in the Life of a Radio Station
Veteran newscaster and journalist Trudie Mason presents an inside look at what goes on behind the scenes at a radio station from researching news and trends to preparing for interviews, engaging with listeners and broadcasting live. Trudie Mason biography: Trudie Mason is a born-and-bred Montrealer. She grew up in Dorval and Lachine, and graduated from Lachine High School in 1979. After earning a Bachelor of Arts degree with a major in Journalism from Concordia University, Trudie first landed in the newsroom at CHOM-FM, then CFCF Radio, and not long afterward, at CJAD800, where she has worked for 39 years. She was hired by the legendary news director Gord Sinclair as an overnight newscaster, then moved onto the assignment and reporting desk. Along the way, she did fill-in helicopter traffic reporting, editorials and the occasional opinion panel show. When Trudie and her husband Kevin welcomed their first child, Kayleigh, the station offered her the early afternoon show, which aired for 12 years. From there, Trudie went back into the newsroom and has been there since, anchoring the half-hourly newscasts on CJAD800, participating on opinion panels, and filling in on the talk shows when needed. Trudie has a side hustle as a professional craft designer and has produced and hosted a series of craft tutorials for the Fabricville chain of stores. She is also a YMCA-certified group fitness instructor, and leads group fitness classes on the West Island. |
General Meeting
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In-person event
Monday, October 6, 2025 Time: 7:00pm - 9:00pm Location: Church of Saint John the Baptist, 233 Sainte-Claire Ave., Pointe-Claire. |
TIMETABLE
7:00p.m. Social time 7:30 p.m. Business Meeting 8:00 p.m. Guest Speakers: Lynda Barrett, Executive Director Volunteer West Island Kathy Slotsve, Director of Communications YES Employment + Entrepreneurship |
Lynda Barrett Executive Director Volunteer West Island |
Presentation: “The power of people - making our community a better place to live”
Lynda Barrett possesses a rich background in community work. With a degree in Leisure Administration from Concordia University, she was the Recreation Director for two West Island CHSLD’s and an Outreach Worker for Friends for Mental Health. She was part of the Senior Management Team at Catholic Community Services and was the Director of The Teapot 50 Plus Centre, a non-profit 50+ community centre in Lachine for 18 years. She joined the board of directors of Concert'Action Lachine and was one of three founding members of "La Table des Aînés de L'Arrondissement Lachine" She also worked in different capacities for the City of Dorval as the Supervisor of the Parks Program, Teen Program, and as District Supervisor. She has been active on several boards and completed 10 years of chairing the West Island Table for Seniors’ Needs. Since 2011, Lynda has been the Executive Director of Volunteer West Island, was on the Board of the FCABQ (Fédération des centres d’action bénévole du Québec and is representative for Quebec on the Volunteer Council of Canada for Volunteer Canada. Most recently, Lynda Barrett has been presented with the King Charles III Coronation Medal for her significant contributions to Canada and our communities. |
Kathy Slotsve
Director of Communications & Stakeholder Engagement YES Employment + Entrepreneurship |
Presentation: “Supporting Economic and Cultural Vitality in Quebec with YES"
Kathy Slotsve is a senior communications and operations leader with over a decade of experience across the non-profit and private sectors. She has led strategic communications, stakeholder engagement, brand development, and DEI initiatives at both local and international levels. As Director of Communications and Stakeholder Engagement at YES Employment + Entrepreneurship, Kathy is passionate about inclusive growth, cross-sector collaboration, and driving systemic change through thoughtful leadership and strategic storytelling. As a charity organization, YES enriches the community by providing services to help Quebecers find employment and start and grow businesses. Since opening its doors 30 years ago, YES has served almost 70,000 clients across the province, offering innovative programs and supports that are unique in addressing the economic challenges facing Quebecers. YES works to ensure that they have the appropriate tools, information and services necessary to succeed economically. YES has pioneered English-language support services in the province and provides a unique, caring and tailored approach to economic prosperity for those wanting to start or grow a business or find employment. Support is offered in person, online and in the community to anyone regardless of residence and religious or ethnic background. We help people start successful careers—for themselves, and for the community. |
General Meeting - Convivium
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In-person event
Monday, September 8, 2025 Time: 7:00pm - 9:00pm Location: Church of Saint John the Baptist, 233 Sainte-Claire Ave., Pointe-Claire. |
TIMETABLE
7:00p.m. Social time 7:45 p.m. Business Meeting 8:15 p.m. Guest Speakers, Veronica Jaramillo & Priscilla Leftakis |
Presentation: Spotting Food and Nutrition Misinformation in the Age of Social Media
The Food Truth Project is led by food scientists who deliver engaging, evidence-based workshops that tackle the growing spread of food, nutrition, and wellness misinformation on social media. Through accessible science communication and real-world examples, we help participants critically evaluate food-related claims and understand how misinformation spreads. Our workshops break down complex topics like GMOs, diets, food additives, and food processing, using food science and public health as a foundation. At our core, we aim to rebuild public trust in science, strengthen food literacy, and help people develop healthier, more informed relationships with food.
GUEST SPEAKERS:
The Food Truth Project is led by food scientists who deliver engaging, evidence-based workshops that tackle the growing spread of food, nutrition, and wellness misinformation on social media. Through accessible science communication and real-world examples, we help participants critically evaluate food-related claims and understand how misinformation spreads. Our workshops break down complex topics like GMOs, diets, food additives, and food processing, using food science and public health as a foundation. At our core, we aim to rebuild public trust in science, strengthen food literacy, and help people develop healthier, more informed relationships with food.
GUEST SPEAKERS:
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Veronica Jaramillo is a passionate food scientist and science communicator. She is the MLUWC – Margaret Manson scholarship recipient. She holds a Bachelor’s degree in Food Science and is currently pursuing her Master’s in Food Safety at McGill University. Committed to bridging the gap between science and the public, Veronica founded The Food Truth Project, a non-profit organization dedicated to improving science and media literacy through educational workshops and conferences that challenge common food misconceptions and foster healthier relationships with food and our bodies. She also works with the Canadian Food Inspection Agency and the Unbiased Science Podcast, where she supports public health communication initiatives and science outreach. Beyond her work in food safety, Veronica is a lifelong musician and teaches piano from her private studio in Pointe-Claire, continuing to share her love of music with the community.
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From a young age, Priscilla Leftakis was fascinated by food production, often watching “How It’s Made” with her father and marvelling at the complex processes behind everyday items. This early curiosity led her to earn a Bachelor’s degree in Food Science and Agricultural Chemistry from McGill University in 2023. She has since worked in R&D, quality control, and quality assurance, and currently serves as a Research Project Officer at the RITA Consortium. In 2023, she co-founded the Food Truth Project with her classmate Veronica Jaramillo to combat food and nutrition misinformation. The initiative has delivered dozens of interactive workshops and recently launched an internship program to help emerging food science students in Quebec share their knowledge and spark change in their communities.
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MLUWC Networking Event
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Join us for our upcoming MLUWC networking event.
Date: October 29th, 2025 Time: 7-9pm Location: Studio 77, 271 Lakeshore Blvd, Pointe Claire Cost: $25 Guest speaker: Guest speaker - Dianea Philips The Importance of Reaching for the Moon: One woman's work to bring space to all women. To RSVP email [email protected] As usual, net proceeds will benefit the MLUWC Scholarship Fund |
Annual Mini Golf & Dinner Event
Everyone welcome!
Date: Monday, August 25
Time: 5pm
Location: Golf Dorval
Event Details:
Pay for your own mini-golf and stay for dinner. You are welcome to join for 1 or both
Please RSVP to Linda Sestock (in case of rain etc).
Date: Monday, August 25
Time: 5pm
Location: Golf Dorval
Event Details:
Pay for your own mini-golf and stay for dinner. You are welcome to join for 1 or both
Please RSVP to Linda Sestock (in case of rain etc).
Saturday, June 14, 2025 starting at 11 a.m.
Mosaic with Fabric &
MLUWC Summer Picnic
Join us for this MLUWC / City of Beaconsfield Joint Event as part of their Connecting Beaconsfield Project followed by the MLUWC Yearly Summer Picnic
- When: Saturday June 14 - (Raindate June 21)
- Time & Description:
- Mosaic with Fabric on Canvas (run by N. Acemian): 11 am to 12:30 pm - all materials supplied.
Multi-generational event, come with your family. - MLUWC Yearly Summer Picnic: 1 pm on - bring your picnic and your chair.
- Mosaic with Fabric on Canvas (run by N. Acemian): 11 am to 12:30 pm - all materials supplied.
- Where:
Briarwood Park , 50 Av. Willowbrook, Beaconsfield, QC H9W 3P6 - Directions:
Click on "To Google Map" below to open Google Maps with the destination address already entered. Just type your own address in the box labeled "Choose starting point" to view the recommended route from your location.
Link: To Google Map
For any questions please contact Nancy Acemian directly at [email protected]
Annual General Meeting
Wednesday, May 14, 2025
La Serenata Restaurant
Members ONLY
We will NOT be accepting payment at the door the night of the AGM.
Payment Options: To secure your place, we must receive your payment by 5 PM on MAY 8. If we reach maximum capacity before this date, a waiting list will be established. Thank you for your understanding.
Members ONLY
- Time: 6:00pm to 9:00pm
- Detailed program: Arrive, order & eat : 6 p.m. onwards
- Business meeting: 7:30 p.m.
- Speaker: 8:00 p.m.
- Where: La Serenata Restaurant
3541 Saint-Charles Blvd,
Kirkland, Quebec H9H 3C4 - Format: Sit down meal. Menu
- Cost: $65 (Scroll down for payment options)
- Guest Speaker: Tastes and Traditions by Nathalie Cooke, an English professor at McGill University, explores the evolution of literary and culinary tastes. Cooke examines how menus serve as invaluable snapshots of the food consumed at specific moments in time and place. She also offers a fascinating glimpse into the meals enjoyed by royalty and rogues alike, as well as those celebrating special occasions or indulging in new culinary experiences.
- IMPORTANT
We will NOT be accepting payment at the door the night of the AGM.
Payment Options: To secure your place, we must receive your payment by 5 PM on MAY 8. If we reach maximum capacity before this date, a waiting list will be established. Thank you for your understanding.
- Cash or cheque: You can make your payment in cash or by cheque at the General Meeting on April 14. If you are unable to attend, you may arrange for someone attending to bring your payment on your behalf.
- PayPal: Alternatively, payments can be made via PayPal until 5 PM on Thursday, May 8, using the following PayPal button:
Nathalie Cooke is English Professor at McGill where she teaches, explores and writes about the evolution of literary and culinary tastes. She has served as associate dean of Arts, of McGill library, and associate provost of the University. Her publications focus on the evolution of literary and culinary taste. In addition to publishing articles on topics ranging from Montreal in the culinary imagination to riddling menus of 1800s Britain, she is editor of What’s to Eat? Entrées in Canadian Food History (2009); co-editor of The Johnson Family Treasury: Household and Medicinal Receipts, 1741-1848 (2015) and Catherine Parr Traill’s Female Emigrant’s Guide: Cooking with a Canadian Classic (2017). Nathalie recently co-authored Canadian Literary Fare (MQUP; Gabrielle Roy Prize, 2023), an exploration of food scenes in Canadian literature, and her illustrated book on menus, Tastes and Traditions, has just been published by Reaktion Press, London.
What stories can menus tell us today?
We will come to menus belatedly, after the dishes have been washed up, so to speak. So in her exploration of ways in which menus matter, Nathalie Cooke keeps at least two audiences in mind: diners of the menus’ moment and we who look at menus from distances spanning years, even continents and linguistic divides.
In her new book, Cooke uses menus as peepholes tempting us to glimpse meals once enjoyed by royalty and rogues, those celebrating a special occasion or perhaps sampling a new culinary sensation (like the ‘ideal brain tonic’—that’s coca-cola to you!).
Join us for an appetizing exploration of why menus matter.
What stories can menus tell us today?
We will come to menus belatedly, after the dishes have been washed up, so to speak. So in her exploration of ways in which menus matter, Nathalie Cooke keeps at least two audiences in mind: diners of the menus’ moment and we who look at menus from distances spanning years, even continents and linguistic divides.
In her new book, Cooke uses menus as peepholes tempting us to glimpse meals once enjoyed by royalty and rogues, those celebrating a special occasion or perhaps sampling a new culinary sensation (like the ‘ideal brain tonic’—that’s coca-cola to you!).
Join us for an appetizing exploration of why menus matter.