
What ingredients make up a Canada Reads novel? Champion Saïd M'Dahoma and author Jamie Chai Yun Liew weigh in
For Saïd M'Dahoma, his migration from France to Canada as a multilingual neuroscientist was very different to that of his father's, who first went from Comoros in East Africa to Paris for an emergency surgery. The complex emotions behind stories of migration is what ultimately led M'Dahoma to championing the novel Dandelion by Jamie Chai Yun Liew on Canada Reads 2025.
M'Dahoma is a French Comorian Canadian pastry chef based in Calgary. M'Dahoma was born in Paris, where he completed his PhD in neuroscience, and moved to Canada to work at the University of Alberta.
Living so far from home, he began to miss French pastries, so he started making his own. Through trial and error and by sharing his journey online, he decided to give up his career as a neuroscientist and become a pastry chef full-time.
Liew is a lawyer, law professor and podcaster based in Ottawa. Dandelion is her first novel, which won her the Jim Wong-Chu Emerging Writers Award from the Asian Canadian Writers' Workshop. She also wrote the nonfiction book Ghost Citizens. Liew was named one of CBC Books writers to watch in 2022.
Dandelion is a novel that tells a story of family secrets and migration. The book follows a woman named Lily, who is a young mother, as she searches for what happened to her own mother, who walked away from the family one day when she was young, never to be heard from again.
Before the Canada Reads debates, M'Dahoma and Liew met on The Next Chapter. Alongside Ali Hassan, they discussed how Dandelion connects food to family and why they wanted to change the narrative on how immigrant stories are often viewed.
Ali Hassan: Saïd, when our producer first talked to you about the kind of book you love to read you told her that you love a book with a big plot, lots of emotion, engaging characters. So tell me about Dandelion and how it fit that bill.
Saïd M'Dahoma: I really like Dandelion because it resonated with me a lot, especially because I'm an immigrant. I'm the son of immigrants and that book created so many emotions for me. I could see that, even though I'm not from the same country as the characters from the book, I really look like them. My parents really look like them. There's so much connection between different immigrants from all around the world and I felt compelled to choose that book for Canada Reads because of how much it resonated with me.
Sometimes humanity can be stripped from the issues that we're talking about in our society today.
AH: Dandelion is a migration story. It also touches on this idea of statelessness and as a migration lawyer and law professor, you drew from your own work and research in crafting this story. Can you tell us a little bit about your protagonist and how they end up in Canada?
Jamie Chai Yun Liew: Saïd, I was really moved to hear you say that because in answering your question, a lot of the research and the work I was doing was listening to clients, listening to people who have experienced migration, experienced statelessness and the hardships that they've had to endure. And I wanted to write from an emotional place and to hear that it resonates from that kind of perspective I think is important, especially in a time like this where sometimes humanity can be stripped from the issues that we're talking about in our society today.
AH: Saïd, you're no stranger to stories of migration yourself. Can you talk about how you related to the migration story in Dandelion?
SM: One thing that I really appreciated in that book is how not everybody has the same story when it comes to immigration and how some people thrive when they come to a new country, they love it, they integrate very quickly and some of [them] struggle. Some of [them] just cannot help but to think about the country they're coming from and some of it might come from the fact that sometimes you're in a new country, not because you wanted to, but because you were forced to. Sometimes even if you wanted to come to that new country, you go through struggles — it's very difficult to make a living, it's very difficult to adapt. So you feel like you don't really belong and obviously all the matters that are racism, which can definitely make it harder to integrate into a new society.
Baking is such a big part of my life and it's such a big therapy for me. - Saïd M'Dahoma
AH: When you got to Canada, you were missing something sweet from back home, the French pastries that you very much embraced in France, clearly, and you've also been known to use Comorian ingredients in your baking. How does that food serve as a tether to back home?
SM: That's interesting. For me, because I was born and raised in France, French pastry is something that is part of me. Like when I smell butter, I immediately think of croissant and I want to eat one immediately. So baking for me was a way to connect back to my French roots, but also my grandmother was a vanilla farmer and I used to see her in Comoros sorting vanilla pods when I was a kid. And vanilla obviously is something that you use a lot in baking, so baking also connected me to my Comorian roots. That's why baking is such a big part of my life and it's such a big therapy for me.
AH: Reading in Dandelion the important role of food as something that connects Lily and Swee Hua, her mother, to their roots was so interesting. Why did you want to bring food into the story that way?
JCYL: Food is such a big part of life and ignites memories, right? It really is a sensual and important aspect of our life. We depend on food for sustenance to live but it's also a pleasurable experience if done right. I'm a food lover. I love cooking, I love eating and food is a big part of my culture. When I was growing up, I realized that the food my mother and my aunties and my family cooked was slightly different from, not only my classmates, but also other Chinese people because of the area of the world that my particular family came from. There's a fusion of different cultural and environmental influences and I really wanted to highlight that in the book because I want everyone to know about it and to enjoy it as much as I do.
They just want to fit into Canadian society while being accepted for who they are. - Saïd M'Dahoma
AH: How will you argue that Dandelion is Canada's one book to change the narrative?
SM: I think it's one book to change the narrative because nowadays a lot of people do not really know what it's like to be an immigrant. They tend to think at least that every immigrant story is the same, whereas there are so many different stories, so many people with different dreams and aspirations and those people just want to fit. They just want to fit into Canadian society while being accepted for who they are. And I think that we live in a world where people think that immigrants do not want to fit, but we really do want to. We just want to be accepted.
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Whistler has a new brasserie — with traditional tortière and a connection to TV's Mad Men
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THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors 'Our impression was that there was nothing really like this in Whistler,' said Lorette co-owner James Paré. 'People will do French or whatever, but no one is really doing what we're doing. And I feel like the culture is growing. Customers are becoming more aware and more excited to try different things. We have some unique flavours and some items that people are excited to try, and maybe not just one night, but maybe a couple nights in a row.' Along with his uncle Jay, James is co-owner and operator of Lorette's parent company, Paré Restaurant Group, which includes two other Whistler restaurants, Quattro and Caramba. 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Vancouver Sun
a day ago
- Vancouver Sun
Whistler has a new brasserie — with traditional tortière and a connection to TV's Mad Men
With Lorette Brasserie, Whistler's restaurant scene is expanding with rich, hearty servings of Quebecois cuisine. 'Our impression was that there was nothing really like this in Whistler,' said Lorette co-owner James Paré. 'People will do French or whatever, but no one is really doing what we're doing. And I feel like the culture is growing. Customers are becoming more aware and more excited to try different things. We have some unique flavours and some items that people are excited to try, and maybe not just one night, but maybe a couple nights in a row.' Along with his uncle Jay, James is co-owner and operator of Lorette's parent company, Paré Restaurant Group, which includes two other Whistler restaurants, Quattro and Caramba. Get top headlines and gossip from the world of celebrity and entertainment. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Sun Spots will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Caramba serves European-inspired comfort food, including steak, duck, and pasta, while Quattro is Italian. For their new restaurant, the Parés wanted to draw on their Quebecois heritage. 'We knew cretons for sure would be on the menu, and that tourtière was going to be on the menu,' James said. Cretons, a pork paté with pear served on toast, was a favourite of his when he was a kid, Jay said. 'Tourtière was something we had usually at breakfast time and special occasions.' A traditional French Canadian meat pie, the Lorette version of tourtière is made with suckling pig, confit duck, 'grandma's ketchup' and pan-seared foie gras. However, it's temporarily off the menu, probably until fall. 'It's such a heavy dish,' James said. Other plates include rillettes, a cured salmon spread served on crostini; petites pois à la Francaise, a braised peas and lettuce dish with lardons, baby gem, and lemon cream; coquilles St. Jacques, scallops and morels with comté and pomme purée; and beef tartare and bone marrow. Trained in the classical French culinary arts, James developed the menu with Lorette head chef Shane Sluchinski for six months before the Parés opened the doors on April 26. 'We did a lot of tastings, with Jay and myself, and we did a lot of collab that way as well, where we kind of just cooked food, tried it, and said, 'Oh, that'll be great with a nice Pinot Noir' or whatever,' James said. 'We were always trying to think of what that was going to look like. We haven't had to make a ton of tweaks, because we cooked so much of it.' The wine list is petite. 'We wanted to keep it nice and tight while appeasing all palates,' Jay said. 'It's predominantly French, with some BC wines that are French-focused as well.' Signature libations include the Montreal Margarita (Altos Plata tequila, china china, lemon lime, sea buckthorn cordial) and Lorette Fizz (Citadelle Jardin d'Ete, a French gin, with Lillet Blanc, lime, honeyed Riesling, and elderflower orange blossom foam). For beer, the brasserie is pouring an exclusive, a full-bodied, layered blanc from Whistler's Coast Mountain Brewing. 'We were down at a Seahawks game with Kevin [Winter, co-owner of Coast Mountain] last year,' James said. 'And he just said, 'Hey, I want to brew a beer for you guys.' When we tasted it for the first time, we were stunned.' Family photos, including one of Jay's mother who was Canada's first certified female ski instructor, add to the chic rustic charm of the restaurant's interior. She helped inspire the brasserie's name. 'My late mom's name was Lorene, and Jay's mom's middle name was Loretta. We were sitting at the bar one day and Jay said, 'What about Lorette?' And I was like, 'Oh my God, I love it. So we stuck with that from that point forward.' Another notable Paré is Jessica, who is perhaps best known for her role in Mad Men as the character Don Draper's French-Canadian wife Megan, the actor is one of the many cousins that show up for the annual 200-strong Paré Labour Day family reunion in Quebec. 'She needs to endorse us,' said James. 'We need to get her here.'