It is a festival with one purpose: to honour an extraordinary, endangered meat pie. It has many curious names: cipâtes or six-pâtes, cipaille or sea pie. (Laura Pedersen / National Post)“If there’s cipaille, I’ll go 100 miles,” said Doris Lamothe, 92, a regular at the Bryson picnic. Volunteers drink wine and cut pork into cubes at a meat-cutting party ahead of the sea pie picnic in Bryson, Que. This method of cooking traces back to antiquity, he said, so it’s not about who first made a layered meat pie — it’s about why this particular meat pie got its name.

Source: National Post September 01, 2016 17:26 UTC