September Indigenous Resource Centre Professional Development Day Salmon & Meat Preservation

District administrators, educators, and support staff gathered to learn how to preserve salmon and meat using pressure canners. The morning was spent cutting fish harvested by Cecil Sheena and William Lulua. Once the fish had been placed in the canners, participants switched their focus to preparing beef stew for preservation. In total, six cases of food were prepared. The finished products were distributed to participants' schools to be gifted to visiting Elders and Knowledge Keepers.