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.