Open to all 14+ First Nations, Inuit, and Métis men, women, Two-Spirit, and non-binary people, from across the Wood Buffalo region.

This hands-on program builds practical skills in traditional sausage making, pemmican preparation, and knife sharpening, grounded in food safety and cultural knowledge, led by Thee Boujee Butcher and Knowledge Keepers.

4-Day Cultural Food Skills Program Itinerary

Day 1 – Sausage Making: Preparation & Food Safety

Day 2 – Sausage Making: Stuffing & Finishing

Day 3 – Traditional Pemmican Making

Day 4 – Knife Sharpening & Tool Care

SPACE IS LIMITED. REGISTRATION REQUIRED.

To Register Contact:

Simon Reece
Cultural Project Coordinator
780-792-4011 | simon.reece@atcfn.ca