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(We have payment plans & sponsored spots): Scheduled workshops
You might also be interested in our Advisory Services, Writing Services, Partnerships, and Sponsorship. |
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drum workshopsIn-person, groups of up to 10 adults or teens (2-days)
Master drum-maker, David Fierro leads this transformative 2-day workshop on crafting traditional elk-hide drums, with Susheela helping out and providing placed-based nourishment. This hands-on experience is available to groups, organizations, and individuals and is open to Indigenous and non-Indigenous participants. 
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NEXT DATE: TBD (This poster was from our most recent workshop - just to give you an idea).
Ask us about purchasing spots as gifts or gift certificates. [Email Here] WE HAVE SPOTS FOR 2 INDIGENOUS PARTICIPANTS TO TAKE THIS WORKSOP FOR FREE. EMAIL US TO ENQUIRE (Or we can offer a reduced rate across a larger group.) Workshop Details:
This workshop offers a deeper connection to the art and its cultural roots. Additional Costs & Travel: Travel and accommodation fees apply for locations outside the Southern Gulf Islands. Booking & Inquiries: This workshop can be scheduled for your group or organization. We can assist with planning if you’re seeking funding through a grant. in-person, team building drum-making (4 hours)
Create a 24” Cedar Drum TogetherGather your team for a unique and meaningful experience with our 24” Drum-Making Workshop. This collaborative session offers a hands-on opportunity to create a powerful traditional drum while strengthening teamwork and connection. Workshop Details:
Optional Custom Design: Want to make it even more special? Order a custom painted design to the drum as a commemoration of the event, or include your group’s logo or another meaningful symbol. This custom artwork is available for an additional fee. Susheela can assist you with this option. Why Choose This Workshop: This experience is perfect for teams seeking a creative and collaborative activity that strengthens cultural bonds and promotes positive energy. The finished drum serves as a lasting symbol of your group's connection and shared experience. Additional Costs & Travel: Travel and accommodation fees might apply for locations outside the Southern Gulf Islands. Booking & Inquiries: This workshop can be scheduled for your group or organization. We can assist with planning if you’re seeking funding through a grant. To inquire about dates and details, click here to contact us. |
cooking & preserving
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Fallow Deer Processing / Butchering & Fusion Cooking Dinner Series • Sunday, August 16 — Session 8Grounded in real land-based practice, the session moves from carcass to plate—working through quarters, organs, and primary cuts while demonstrating how each part can be used with purpose. Participants will gain familiarity with how an animal is broken down, where different cuts come from, and how to translate these skills beyond venison into broader food contexts.
The workshop also situates deer within a larger system—touching on ecological management, food access, and the role of small-scale processing in local food systems. When: Sunday, Aug. 16, 1:00–6:00 p.m.
Where: 314 Mariners Way, Mayne Island Limited to 10 Participants Take your wild game cooking beyond the basics in this five-hour, hands-on workshop exploring whole-animal processing, butchery, cooking, and preservation using ethically harvested invasive fallow deer. This workshop is designed for anyone who loves to cook and wants to discover just how versatile venison can be. We'll move beyond traditional "meat and potatoes" fare and demonstrate techniques and recipes inspired by cuisines from around the world, while discussing whole-animal utilization, food preservation, and respectful stewardship. Whether you've never processed a deer before or already have experience, you'll leave with practical skills, creative ideas, and a whole new appreciation for this incredible local food source. Workshop Format
We'll spend part of the afternoon outdoors processing, cooking, and sharing a meal together, so please dress appropriately for the weather. Please note: This is an educational workshop intended to build confidence, understanding, and practical food literacy. It is not a certification course for independently processing animals. On the MenuThroughout the afternoon we'll prepare and enjoy a series of dishes while discussing why different cuts lend themselves to different cooking methods. 🌮 Tacos de Venado de Mayo Slow-simmered, pressure-canned venison served in soft tortillas with fresh seasonal toppings. 🥩 Rosemary Mesquite Jerky Our signature smoky jerky recipe—and always a workshop favourite. ❤️ Valentine's Venison Handmade ravioli stuffed with seasoned venison and creamy ricotta, served in a light marinara sauce. 🍛 Curry Around the World Perfectly seared, medium-rare venison served with a variety of fragrant curry sauces, showcasing how beautifully wild game pairs with flavours from around the globe. We'll also discuss:
Workshop Schedule 1:00–1:30 — Opening circle, introductions, overview and safety. 1:30–5:15 — Hands-on butchery, processing demonstrations, cooking, preservation techniques, tasting, and meal preparation. 5:15–6:00 (often a little longer!) — Shared dinner, recipes, discussion, questions, and take-home handouts. RegistrationParticipants: Maximum 10 Investment: $75–$150 (sliding scale) Higher registration tiers help subsidize community-access spaces and support future educational programming through The Healing Place Foundation. Come hungry, bring your curiosity, and discover just how delicious, versatile, and sustainable wild fallow deer can be.
Aug 16 • Mayne Island Deer Processing
CA$75.00 - CA$150.00
When: Sunday, Aug. 16, 1:00–6:00 p.m. Where: 314 Mariners Way, Mayne Island Limited to 10 Participants Take your wild-game cooking beyond the basics in this five-hour, hands-on workshop that explores whole-animal processing, butchery, cooking, and preservation using ethically harvested invasive fallow deer. This workshop is designed for anyone who loves to cook and wants to discover just how versatile venison can be. We'll move beyond traditional "meat and potatoes" fare and demonstrate techniques and recipes inspired by cuisines from around the world, while discussing whole-animal utilization, food preservation, and respectful stewardship. Whether you've never processed a deer before or already have experience, you'll leave with practical skills, creative ideas, and a whole new appreciation for this incredible local food source. Workshop Format
We'll spend part of the afternoon outdoors processing, cooking, and sharing a meal together, so please dress appropriately for the weather. Please note: This is an educational workshop intended to build confidence, understanding, and practical food literacy. It is not a certification course for independently processing animals. On the Menu: Throughout the afternoon, we'll prepare and enjoy a series of dishes while discussing why different cuts lend themselves to different cooking methods. 🌮 Tacos de Venado de Mayo Slow-simmered, pressure-canned venison served in soft tortillas with fresh seasonal toppings. 🥩 Rosemary Mesquite Jerky Our signature smoky jerky recipe—and always a workshop favourite. ❤️ Valentine's Venison Handmade ravioli stuffed with seasoned venison and creamy ricotta, served in a light rosé sauce. 🍛 Curry Around the World Perfectly seared, medium-rare venison served with a variety of fragrant curry sauces, showcasing how beautifully wild game pairs with flavours from around the globe. We'll also discuss:
Workshop Schedule 1:00–1:30 — Opening circle, introductions, overview and safety. 1:30–5:15 — Hands-on butchery, processing demonstrations, cooking, preservation techniques, tasting, and meal preparation. 5:15–6:00 (often a little longer!) — Shared dinner, recipes, discussion, questions, and take-home handouts. David Fierro & Susheela Kundargi of The Healing Place Foundation • Tsi-Tesakotitsén:tha • Mayne Island (S,ḴŦAḴ) https://www.landbasedhealing.com/workshops.html Land-based workshops focused on food systems, stewardship, and practical skill-building. COMPLETED Winter 2026 Dinner Series (3 Sessions)
COMPLETED Session 6 — Sunday, March 29, (from 1pm – 6pm +) Theme: Quick Cuts & Classic Comfort A spring-leaning session focused on faster cooking methods and familiar comfort dishes, designed to build confidence with steak cuts and pan-based techniques. From brothy bowls to crisp cutlets, this workshop emphasizes timing, texture, and the pleasure of sitting down together to a well-earned meal. Dishes / Courses:
COMPLETED Session 5 — Sunday, March 1, (from 1pm–6 pm+) Theme: From Broth to Bold Flavour This session moves from simple, restorative nourishment into rich, expressive dishes that showcase the full spectrum of venison cooking. Participants will work with bone broth, jarred meat, and organ cuts, exploring how depth of flavour, cultural techniques, and confidence in the kitchen transform everyday ingredients into memorable meals. Dishes / Courses:
COMPLETED -Session 4 – Sunday, February 1, (from 2-6+ pm) Theme: Winter Comfort & Shared Tables A hands-on exploration of cold-season cooking with fallow deer, focused on hearty dishes, slow sauces, and crowd-pleasing meals that bring people together. This session highlights how versatile venison can be—from deeply nourishing broths to celebratory, oven-baked favourites—while working with both tender cuts and long-simmered preparations. Dishes / Courses:
On the road: We also completed this workshop on the neighbouring Island
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school programs |
"Rhythms of Connection:Drumming for Truth and Reconciliation"
details coming soon... |
hunting & processing |
details coming soon...
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presentations & talksWe offer focused presentations and talks grounded in real, land-based practice—designed to clarify complex issues, challenge assumptions, and open up practical pathways forward.
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Ideas in the works |
What Would You Like to See?
We have a number of additional workshops in development. Let us know what you’d be most interested in—and feel free to reach out directly. In no particular order:
details coming soon... |