Back in the day, dry meat wasn’t just a snack- it was survival. The Blackfeet didn’t have fridges, microwaves, or Uber Eats, so they turned bison, elk, and deer into long-lasting, power-packed food like jerky and pemmican. Think of it as the original energy bar… only made with real meat, not mystery ingredients.

Making it takes skill, sharp knives (watch your fingers), drying racks, and a lot of patience. And no, your air fryer won’t help you here.

This class teaches the old ways- knowledge passed down from grandma to auntie to the cousin who actually pays attention. Come join us. Learn the process, share a few laughs, and help keep this tradition alive. Who knows, you might even go home with all your fingers.

Making pemmican isn’t just throwing stuff in a bowl and hoping for the best. It takes sharp knives, dried meat (done right), rendered fat, dried berries, and the kind of knowledge your kookum would hand you after side-eyeing your chopping technique.

This class is your chance to learn that old-school power. We’ll slice, we’ll pound, we’ll mix-and maybe joke a little too much while doing it.

So come ready to learn, laugh, and leave with a piece of history (and hopefully not pemmican in your hair).

Let’s keep the tradition strong- and the pemmican even stronger.

Salad and Stories event blended fresh garden flavors with heartfelt community storytelling. This cooking class series celebrates food and storytelling.

All of our nutrition education classes are free and we try to supply all of the ingredients. Our classes are intended to be family friendly and inclusive, we also have accessible kitchen utensils for anyone to use.

Please let us know if you or a family member require any special accommodations in order to participate.