Past Workshops & Events

Join us and learn about the delicious and wonderful world of fermentation! Focusing on the differences between added acid pickling and fermentation (relying on the use of bacteria and yeast ) in preserving vegetables (and fruits). This workshop will cover:

• Difference between vinegar pickling and lacto-fermentation

• Optimal ingredients to use in each style

• Sanitization and storage methods

• 2 recipes

• How to use all of your pickle/ferment, including the brine

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Chef Karen McAthy, is deeply experienced in the realm of food preserving, pickling and fermentation. Karen’s first food company outside of working in kitchens was Good Girl, Bad Girl Preserves, focusing on using preservation methods to add culinary creativity, and reduce food waste. Karen has been the executive chef of two plant-based restaurants in Vancouver, Graze and Zend, before launching Blue Heron Creamery, and co-founding Lumi Foods, focusing on the production of plant-based cultured vegan cheeses with unique, stand alone characteristics. Karen is also the author of award winning- The Art of Plant-based Cheesemaking (winner Gourmand World cookbook awards, 2017 1st edition, and now in 2nd edition). Karen currently works as a consultant for small scale food businesses in the realm of product, menu and business development for restaurants and food producers. Karen has a long-standing interest in reducing food waste and community based initiatives enriching the local food systems.

Join us for an evening learning to weave cedar, while hearing stories about Musqueam knowledge and traditions. Participants will weave cedar hearts. The instructor for this event is Rita Kompst, who was born and raised in Musqueam. Her late Father, Joe Becker, a former Musqueam Chief, was a carver and fisherman, and Rita began cedar weaving once her father passed. She experienced several personal losses over the next seven years and continued weaving on her healing journey.

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This workshop is open to everyone. 15$ covers your cedar kit, and the remainder of your ticket supports the instructor's fees and the Sharing Farm's ongoing projects with Musqueam. The Sharing Farm provides produce bi-weekly for the free farmers market at the Musqueam Reserve and hosts daycare, day camp, and Elder groups for activities and workshops at the farm.

Join local wildlife biologist Sofi Hindmarch to learn about the nocturnal owls that live in Terra Nova Park! The evening will conclude with observation in the park where if we are lucky we may just hear or see some!

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Sofi is a graduate of Simon Fraser University.  She has been researching Barn Owls in BC since 2006.  Since then, her work has focused on land use and it's effects on Barn Owls, recovery strategies, nest/roost site identification as well as diet and radio telemetry studies as well as current research into the effects of rodenticides on Barn Owls.

Join us to weave a Coast Salish basket with Rita Kompst. Cedar is medicine for Indigenous people. It is calming and allows us to weave in the moment! We will weave a small basket in 3 and a half hours. Hear stories on our harvesting protocols and my weave 2 heal story! This workshop is open to everyone, and registration fees are waived for indigenous attendees.

Rita was born and raised in Musqueam. Her late Father, Joe Becker, a former Musqueam Chief, was mainly a carver and a fisherman. Rita started cedar weaving once her Father passed as per her Cultural teachings. She experienced several personal losses over the next 7 years and continued weaving on her healing journey. Her Mentor Todd Devries encouraged her to begin teaching cedar weaving several years ago. Now she teaches cedar weaving full-time. Rita met and collaborated with Zoe McDonell teaching natural dyeing with mushrooms, plants and lichens for several years. In November 2023, Rita and her daughter Zoe began cedar weaving and natural dyeing together full-time.

Dried beans and peas can have as much protein per 100g serving as meat, and it's a lot easier (and cheaper) to grow beans and peas in your garden than it is to grow a cow! Not only that, but growing pulses (certain types of beans, peas and other legumes) in your garden is a simple way to boost your soil health, attract pollinators, and increase local food security. 

In this workshop, we'll dig into:

• what is and isn't a pulse

• different types of pulses that can be grown in our area

• the health benefits of adding pulses to your diet

• how growing pulses and companion plants benefits your garden's ecosystem

• the bigger picture: how pulses play an important role for food and climate security

• how, when and where to grow pulses with minimal infrastructure and maximum output

Loki Wallace is a local regenerative farmer who grows seeds, with a focus on staple crops, including pulses and their beneficial companions. Their farm, Sowing Kits Seeds & Pulses, is located on unceded Musqueam land, along the banks of the Fraser River in what is commonly known as Richmond. They have been growing in a variety of capacities for most of a decade, building guerilla gardens, converting lawns into food gardens, operating a seed library and fresh harvest pantry, joining participatory breeding projects, and for the past three years, farming at the KPU Farm School site near Steveston. They are also a grower-member of the BC Eco Seed Co-op.  

This workshop will support allies and co-conspirators in developing their understanding of Indigenous food systems and builds capacity for community-led change. We will come together to create a shared account of the impact of colonization and the Indian Residential School system on First Nations food systems and work to develop an understanding of how we can act as change agents to rebuild Indigenous food sovereignty.Participants will walk away with reconciliation commitments and a deeper understanding of their role in reconciliation.

T ickets are by donation and the funds raised will be donated to the Squamish Nation Youth Centre