Friday through Sunday, May 19th, 20th, 21st || 9:00am – 5:00pm Non-Disclosed Location || Near Portland, OR Three Days, $155 || Space is limited
In this class, students will process a small cow the old fashioned way: with stone and bone implements! We will use every part of the animal, leaving no waste behind. Every part of an animal can serve a function and should never be thrown away. Honoring the animal is an important part of consuming them, and learning to use every part of an animal is a way of honoring the animal in death. A basic component of having an intimate connection with the earth is taking ownership of the natural resources we use. The only way to really understand our connection to the land is gathering or processing our own food. This class offers the dual opportunities to learn how to show the maximum respect for a animal by utilizing all its parts. You also can try both modern tools for the processing and see how they compare with more ancient ones. This is a very hands on, educational class with experienced, ethical teachers. Students will collectively divide up animal parts and meat to take home with them.
Instructor Tom Prang has a passion for lifelong learning with a focus in natural and cultural history. His academic backgrounds in Education and Archeology have taken him from the Arctic to Arizona over the years. He has been fortunate to live as a subsistence hunter/gatherer, and strives to share these diverse experiences with the hope of working toward a greater understanding of, and harmony with, our society and environment.