On this page, scroll down to view:

​Scheduled workshops
  1. 2-day, in-person drum-making workshops (Jan. 17-18)
  2. Deer processing, cooking, and sharing a community meal (Nov. 30)

A La Carte Workshops
  1. Group team-building drum-making workshops
  2. Hunting & Processing
  3. Hide Tanning
  4. School Programs
  5. Speaking Engagements (Hunting, food security, land stewardship etc.)
    ​
External Links to other Events we're organizing:
  1. Mayne Island Growers & Eaters Potluck Mixer (Nov. 18)

drum workshops
In-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.

NEXT DATE: January 17-18 (David's birthday weekend! Yay!)
Ask us about purchasing spots as Xmas gifts or gift certificates. [Email Here]

WE HAVE SPOTS FOR 2 INDIGENOUS PARTICIPANTS TO TAKE THIS WORKSOP FOR FREE.
EMAIL US TO ENQUIRE

Workshop Details:
  • Duration: 2 days (9:30 am - 3:30 pm)
  • Group Size: Up to 10 participants (adults and teens)
  • Cost: $375 per person (includes materials, instruction, meals, beverages.)
Learn traditional drum-making techniques, including:
  • Working with elk hides and cedar frames
  • Waxing and conditioning with bear grease
  • Drum and tom-tom/beater construction
  • Long-term drum care
  • Cultural and spiritual significance of drums
We will share knowledge of traditional hunting, hide tanning, and ecological practices. 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.
​
To inquire about details, click here to contact us.

January 17-18 Elk hide on cedar, drum-making workshop on Mayne Island

CA$375.00

A 2-day all-inclusive workshop for up to 10 students. 

January 17-18, 2025



$375 for 2 days covers all materials & instruction. 

314 Mariners Way, Mayne Island, or alternate location on Mayne Island.



David will lead the workshop, where participants will learn the traditional art of drum-making. He has prepared thick red cedar drum rounds in advance, along with elk hides and bear grease for conditioning. The workshop will cover traditional techniques, including working with elk hides and string, waxing the frames, constructing the tom-tom, long-term drum care, and learning about traditional protocols and practices.



Street parking. Meals and beverages provided. 

Let us know if you require other payment options: e-transfer or Klarna.

Email Susheela:

[email protected]
Shop
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:
  • Duration: 4 hours 
  • Group Size: 8-10 participants
  • Cost: $600 (includes all materials and instruction)
What You’ll Do:
  • As a group, assist David in constructing ONE 24” red cedar drum.
  • Each participant will craft their own tom-tom (beater), which will be used to play the drum.
  • String the drum: Participants will take turns helping to string the drum with pre-cut pieces of elk hide that David has prepared.
  • David will assemble the drum during the session, sharing stories and cultural insights along the way.
  • Materials provided: A thick cedar frame, elk hide, dowels, buckskin, glue, and all necessary tools.
After the workshop, David will take the drum home to complete the final steps: conditioning it with bear grease, tuning, and ensuring it’s ready for use. The completed drum will be returned to your group within a week or two.
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
BOOKING LINKS AT BOTTOM   
Fallow Deer Processing & Cooking Dinner Series

This workshop series is rooted in land stewardship and food sovereignty. Together, we’ll learn how to honour the whole animal through respectful processing, cooking, and preservation — using ethically harvested venison as part of local ecological management strategies. 

Format:
  • 4-hour workshop including best practices, Q&A, mingling, and eating.
  • Brief sacred fire or circle to start & close each session
  • Processing quarters, organs, and various cuts for different purposes, multiple easy but delicious ways to cook venison • recipes from our upcoming Fallow deer cookbook
  • Other end uses for all parts of the deer, beyond what's edible.
  • Participant Limit: 30
  • Flexible attendance — sign up for any session or all three

Pricing per person, per session:
  • Standard Rate: $120 per participant
  • Community/Local Rate: $75 per participant
  • Supporter Rate: $150+ per participant includes take-home extras.

​Fall 2025 Dinner Series (3 Sessions)

Session 1 – Late September (September 28, 2-6 pm)Theme: Early Harvest & Jarred Venison
Hands-on introduction to ethical harvesting, whole-animal respect, and preservation. Focus on lighter, approachable dishes that showcase tender cuts and jarred venison.
Sample Dishes / Courses:
  1. The Long Simmer – starter bone broth infused with fresh medicinal herbs 
  2. The Quick Shepherd – almost classic shepherd’s pie with venison
  3. Taco Time in the Rain – fall-apart venison tacos with autumn slaw
  4. Forest Biryani – spiced yoghurt marinated venison steaks with cashews, raisins, caramelized onions, baked with fragrant rice
  5. Optional tasting: Trail Whisperer Jerky – peppery, thin-sliced venison

Session 2 – Late October (October 26, 2-6 PM)
Theme: Preservation, Fire & Stew Cuts
Focus on hearty, slow-cooked dishes, smoking, and preserving venison for winter. Participants learn preservation methods while cooking full-flavoured meals.
Sample Dishes / Courses:
  1. The Brothy Breakfast – bone broth with soft egg, green onions, and toasted sourdough 
  2. Irish Reverie – venison & root vegetable stew
  3. Butter Venison Curry – rich, aromatic curry inspired by Butter Chicken
  4. Wild Burger Nights – venison sliders with homemade relish
  5. Mesquite Mischief Jerky – smoky, bold jerky with maple & cayenne

Session 3 – Late November (November 30, 2-6 PM)
Theme: Winter Comfort & Whole-Animal Cooking
Deep dive into winter preservation, bone broth mastery, and creative use of organ meats. This session highlights slow-cooked, nourishing, and celebratory dishes.
Sample Dishes / Courses:
  1. Reverse Roast – lightly reverse-seared venison with roasted roots and mushrooms
  2. Pâté Sauvage – silky liver pâté with butter, cognac, and herbs
  3. Polpette di Nonna & Cornbread – Traditional Italian meatballs cooked in a savoury sweet onion marinara with a modern twist cornbread
  4. Fallow Field Soup – hearty bone broth with leeks and potatoes
  5. Optional tasting: Hunter’s Heart – seared venison heart with garlic & rosemary
Workshop Flow (Each Session)
  • 2:00–2:15 – Blessing circle, introductions, overview
  • 2:15 –5:15 Hands-on processing and prep, cooking demos, tasting, preservation techniques, communal meal
  • 5:15–6:00 – Q&A, mingling, wrap-up, recipes and handouts
This format allows participants to experience multiple dishes/courses per evening, while teaching practical skills, preservation techniques, and cultural context — and a tantalizing precursor to our cookbook!

Nov. 30 Workshop 3 - Deer Processing & Cooking

CA$75.00 - CA$150.00
  • 4-hour workshop including best practices, Q&A, mingling, and eating.
  • Brief sacred fire or circle to start & close each session
  • Processing quarters, organs, and various cuts for different purposes, multiple easy but delicious ways to cook venison • recipes from our upcoming Fallow deer cookbook

Participant Limit: 30

Flexible attendance — sign up for any session or all three

Pricing:

Standard Rate: $120 per participant

Community/Local Rate: $75 per participant

Supporter Rate: $150+ per participant includes take home extras!
Book Workshop

school programs
"Rhythms of Connection:Drumming for Truth and Reconciliation"
details coming soon...

hunting & processing
details coming soon...

presentations & talks
details coming soon...