Luudisk (sm’algyax) – (translations) to store up food for the winter / to harvest / to obtain knowledge.
Wednesdays 3:30-5:30 PM at the ZGYC

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Take home new skills and inspiration for enjoying local flavors year-round! A hands-on series for youth in Middle School & High School connecting to food, land, culture, and community with Hana‘ackm Ggoadm ‘Tsoal (Naomi Leask). Through preparing traditional and locally sourced foods, exploring plants and medicines, youth will strengthen their understanding of why these practices matter to community, identity, and food sovereignty.

*Workshops may alter slightly depending on weather and/or resources available. We will share these notices in reminder emails after registration.

** $30 GIFT CARDS WILL BE GIVEN TO THE FIRST 10 REGISTRANTS WHO SIGN UP AND ALSO ATTEND THE WORKSHOP. GIFT CARDS WILL BE AVAILABLE AFTER THE WORKSHOP. ONE GIFT CARD PER WORKSHOP (UP TO 4) **

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October 28th – Fruitleather

Youth will learn how to preserve seasonal and local foods by making fruit leather. This session introduces food preservation skills while encouraging conversation about harvesting, storing, sharing, and making the most of foods available throughout the year

November 11th – Deer Meat & Gravy

Youth will prepare a hearty meal using deer meat while learning about respectful harvesting, processing, preparation, and sharing of local foods. The session provides an opportunity to connect food to preparation with subsistence practices and community values

November 18th – Spruce Tip Pilaf & Salmon

Youth will explore the use of locally gathered spruce tips alongside salmon in a creative nourishing meal. Participants will learn about identifying and using local foods while connecting plant knowledge, harvesting, cooking, and seasonal food traditions.

December 2nd – Siks’haldéen & the outdoors

Youth will head outside to explore local plants and traditional medicine knowledge. With guidance from appropriate knowledge bearers, participants will learn about the relationships between people, plants, land, and wellness, while practicing observation and respectful harvesting guidelines.