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(We have payment plans & sponsored spots):

​Scheduled workshops & presentations
  1. DEER, LAND, AND FOOD SYSTEMS
    “Fallow Deer, Hunting, and Firearms Use & Policy on Mayne Island” Community Presentation, Mayne Island, Sept. 10 (RECORDING AVAILABLE via the link below)

  2. BEYOND THE ABATTOIR
    Indigenous-Led Full-Use Processing & Stewardship Workshop
    Fully funded for small-scale regional meat producers, by BC Ministry of Agriculture & Food. Mayne Island, Sunday, POSTPONED

  3. Deer processing, butchery skills, how to cook with venison. Mayne Island Sept. 27 (only a few spots left.)
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  4. 2-day, in-person drum-making workshops TBD

À 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.)​
  6. Art, cooking, preserving, and so many workshops of various lengths— from 1/2 day, full day, 2-days, and multi-session.
  7. Custom workshops and presentations (email us)

You might also be interested in our Advisory Services, Writing Services, Partnerships, and Sponsorship.

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: 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:
  • Duration: 2 days (9:30 am - 3:30 pm)
  • Group Size: Up to 10 participants (adults and teens)
  • Cost: $375 per person (includes all 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.

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

Fallow Deer Processing / Butchering & Fusion Cooking Dinner Series • Sunday, September 27 — Session 9 

Grounded 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, Sept. 27, 1:00–6:30 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
  • Opening circle and overview
  • Hands-on processing and butchery (quarters, primary cuts, and organs)
  • Knife skills and butchery techniques applicable beyond venison
  • Cooking demonstrations and preservation methods
  • Recipes, Q&A, and take-home resources

We'll spend part of the afternoon outdoors processing, cooking, and eating what we cook 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.

We'll also discuss:
  • Which cuts are best suited to grilling, braising, roasting, stir-fries, curries, and pasta dishes.
  • Pressure canning and food preservation.
  • Practical uses for bones, organs, tallow, hides, and other parts of the deer.
  • Whole-animal utilization and respectful stewardship.

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 recipes, discussion, questions, and take-home handouts.

Participants: 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.

Bring your curiosity, and discover just how versatile  wild fallow deer can be.

September 27 • Mayne Island Deer Processing

CA$75.00 - CA$150.00

When: Sunday, Sept 27, 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

  • Opening circle and overview
  • Hands-on processing and butchery (quarters, primary cuts, and organs)
  • Knife skills and butchery techniques applicable beyond venison
  • Cooking demonstrations and preservation methods
  • Shared multi-course meal
  • Recipes, Q&A, and take-home resources


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.


(Menu to be determined)


We'll also discuss:

  • Which cuts are best suited to grilling, braising, roasting, stir-fries, curries, and pasta dishes.
  • Pressure canning and food preservation.
  • Practical uses for bones, organs, tallow, hides, and other parts of the deer.
  • Whole-animal utilization and respectful stewardship.


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.
Shop
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.

​Instruction:
  • Ramen Rewilded — seared venison slices in rich broth with egg and mushrooms
  • Fermented Fallow — venison cabbage rolls using sour-headed cabbage
  • Schnit Happens — classic-style breaded venison cutlet
  • Cordon Bleu Ridge — venison scallopini rolled with ham and Alpine-style cheese, pan-fried

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.

Instruction:
  • The Healing Cup — venison bone broth with turmeric, ginger, garlic, and early season veg
  • Island Nachos — spicy jarred deer with melty cheese and herbs
  • Pâté Sauvage — silky venison liver pâté with butter, cognac, and herbs on sourdough crostini, served with pickled onions and membrillo
  • Gone Plaintain — African-Indian–style venison curry with plantain and cassava

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.

Instruction
  • Big Pot Chilli Weather — three-bean venison chilli with cinnamon, thyme, and beer
  • Gnocchi Days — creamy mushroom-venison sauce served with pillowy gnocchi
  • Valentine’s Venison — ravioli stuffed with venison in a light rosé sauce
  • Pho the People — fallow steak pho with fresh herbs and lime
  • Deerly Beloved Pizza — cambozola, caramelized onions, olives, and slow-simmered venison on homemade dough​

On the road: We also completed this workshop on the neighbouring Island

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

hunting & processing
details coming soon...

presentations & talks

We offer focused presentations and talks grounded in real, land-based practice—designed to clarify complex issues, challenge assumptions, and open up practical pathways forward.
Finally!
Part 1: Deer, Land, and Food Systems
Fallow Deer, Hunting, and Firearms Use & Policy on Mayne Island 

Most of the conversation about deer on Mayne Island is happening without direct contact with the system itself.

This session closes that gap. Grounded in several years of continuous, land-based work—harvesting, processing, observing, and feeding people—this is a clear look at what is actually happening on the ground, and where current narratives fall short. We track & hunt herds, record their health (injuries, deformities, tick-load, overall condition, reproduction, diet, age etc.)

WHAT WILL BE COVERED
  • What’s actually happening
    Deer populations, land impacts, and observed patterns—not assumptions 
  • Where the story breaks down
    Common beliefs vs. real-world outcomes 
  • Hunting in practice
    Ethics, responsibility, and what full use really requires 
  • Firearms use & policy
    Safety, regulation, and why tool choice matters (shotguns vs. rifles) 
  • System constraints
    Where current policies produce unintended consequences 

WHY THIS MATTERS
Interference is not defined by intention—it’s defined by outcome. Well-meaning approaches can—and often do—produce the very conditions they’re trying to avoid. If the goal is to make informed decisions—whether as a landowner, resident, or policymaker—then the starting point has to be a clear understanding of the system as it actually functions. From there, more grounded and effective responses become possible. It's time to scale up and make a cohesive effort as a community.

WHAT TO EXPECT
  • Presentation + Q&A 
  • A direct, unfiltered look at deer within a living system - data, images, video, 
  • sampling of venison & refreshments, demonstrating what full use actually looks like 
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Past Talks
We presented at the CRISP Festival (October 2025), sharing perspectives on ethical harvesting, food systems, and the broader consequences of disconnection from land and responsibility.
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Adam Olsen, Susheela Kundargi, David Fierro - TheCrisp, Pender Island 2025
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No-knife hide processing method 2023, workshop Mayne Island
DETAILS
Date: Thursday, Sept. 10
Time: 6 pm - 7:30 pm
​Doors open at 5:30
Location: Ag Hall, Mayne Island
Duration: 90 min + Q&A mingling
RSVP required (limited capacity)

This session is self-funded.
Donations are welcome and appreciated.
PRESENTED BY
The Healing Place Foundation • Tsi-Tesakotitsén:tha — 
David Fierro & Susheela Kundargi

WHO SHOULD ATTEND
Anyone with an interest in deer on Mayne Island.
(Residents, landowners, growers, hunters, youth, entrepreneurs, artisans, food producers, grant-writers, policy-makers.)

*This session is informational and does not provide specific instruction in hunting or firearms use. We're also hoping to be able to livestream & record for those off-island.

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:
  • Animal hide processing (Part 1)
  • Hide processing next steps / buckskin-making (Part 2)
  • Fearless bread making: sourdough, yeast bread, and chapatis
  • Portrait painting
  • Animal painting
  • Paint pours (for drums or other surfaces)
  • Rattle making (kid-friendly)
  • Image transfer techniques
  • Indian cooking & masalas
Email us to express interest or ask questions: [email protected]
details coming soon...