Indigenous Food Skills, Formulation & Preservation Techniques

This workshop is a practical workshop that connects Indigenous food knowledge, traditional food preservation and modern food science. Participants will explore practical techniques in food preservation, formulation, pre-processing, food safety and sustainable food product development, while learning how traditional food practices can be adapted to address today’s food and nutrition needs.

The purpose of the workshop is to help participants transform valuable food heritage and traditional knowledge into nutritious, safe, sustainable and innovative food solutions, while creating opportunities for food innovation, enterprise and community development.

Sacoma Food School workshop covers practical areas including:

• Traditional food preservation techniques
• Fermentation and traditional preservation methods
• Sun and shade drying
• Smoking and thermal curing
• Natural preservatives and preservation barriers
• Food formulation and pre-processing
• Toxin elimination and food safety considerations
• Improving bioavailability and nutrient absorption
• Food processing approaches for minerals such as iron, calcium and zinc
• Applying modern food science to ancestral food knowledge
• Developing innovative and nutritious food products
• Sustainable approaches to food production and preservation

This workshop is suitable for:

• Food entrepreneurs and food business owners
• Food artisans and producers
• Chefs and culinary professionals
• Community food practitioners
• Researchers and students interested in Indigenous food systems
• Individuals interested in traditional food preservation
• People developing new food products
• Women and youth interested in food enterprise
• Anyone interested in sustainable and culturally informed food innovation

Traditional food knowledge represents an important source of practical experience in food preparation, preservation and resource management. By combining this knowledge with contemporary food science, new opportunities can emerge for developing foods that are:

Nutritious • Safe • Sustainable • Culturally Relevant • Innovative

Sacoma Food School provides a practical learning environment for exploring this connection and understanding how traditional food skills can contribute to the future of food.