Feed the People: A Tradition of Learning, Community, and Food Sovereignty

Written and Photography by: Kendall McLaughlin
Edited by: Adam Huggins and Deblekha Guin

Since 2019, the Galiano Conservancy Association (GCA) has partnered with the Access to Media Education Society (AMES) and the Galiano Community Food Program to host the annual Feed the People workshop. This unique hands-on learning experience brings together participants to butcher and preserve a harvest of island deer under the guidance of esteemed Penelakut Knowledge Holders. What began as a simple conversation has grown into a program that blends ecological stewardship with cultural knowledge.

Years ago, Penelakut elders Karen and Richard Charlie were talking with a Galiano couple about all the deer that were helping themselves to their gardens, and yet how difficult and expensive it was for low-income islanders to access affordable, ethically-harvested meat. Karen turned to Richard and said, “We have to help these islanders.” Shortly thereafter, Karen connected with GCA staff to create a workshop to share traditional practices. The goal was to teach people how to harvest deer responsibly, manage an overpopulated species, and reconnect with the land as a source of nourishment. It was also a way to lift and ‘feed the people’ on both islands while restoring the balance and connections between them.

A Legacy of Teaching

Honouring the legacy of Karen Charlie

In the fall of 2023, the workshop was canceled when Karen was hospitalized due to cancer and passed away suddenly, leaving a large hole in our community.  In 2024, Galiano Coast Salish and Sahtu Dene artist Rosemary Georgeson stepped forward to hold Karen’s space and carry her vision forward. This year marked the sixth year of the workshop, led by family and friends including her husband Richard, her son Jamie, her grandaughter Adeen, Baldy, Nicki, Serephine, Sil, and Barbra.

Richard reminded participants that food brings community together. Over a weekend in early November, thirty-two participants—locals and visitors alike—formed a village of learners, guided by the principle that when you take from Mother Nature, you give thanks.

Participants learning how to butcher for venison.

Why Deer Management Matters

The Southern Gulf Islands are home to native Columbian black-tailed deer (Odocoileus hemionus columbianus) and, in some areas, introduced fallow deer (Dama dama). With the near-extirpation of predators such as wolves, cougars, and bears, and declining human hunting over the past century, deer populations have grown to historically unprecedented levels. Researchers, local governments, and community organizations agree that unchecked herbivore populations cause cascading ecological impacts—degrading habitat quality, reducing biodiversity, and even harming the health of deer themselves. These effects are especially severe on small islands like Galiano.

One of the Columbian black-tailed deer harvested during the workshop.

Deer are not just part of the problem—they are part of the solution. They provide cultural, spiritual, and nutritional benefits. Indigenous peoples have hunted deer for thousands of years, and venison remains an important ceremonial food and a source of high-quality local protein. Today, island communities import most of their food, so learning to harvest deer responsibly supports both ecological balance and food security.

Hands-On Learning

Seven deer were harvested at the GCA’s Millard Learning Centre and participating private properties on Galiano by both Penelakut and Galiano-based Indigenous hunters who learned the ropes of harvesting meat traditionally, and who included men, women, and youth. Humane hunting practices were emphasized, with instructions to aim for the brain or neck to preserve the hide and minimize suffering. The deer were then gutted and hung overnight to drain blood, then stored in a freezer truck donated by Galiano Courier to keep the meat fresh for the workshop.

Freezer truck that kept the meat fresh for the workshop.

It was emphasized that every part of the animal should be used so that nothing goes to waste. Hooves are transformed into rattles, hides become drum skins, and antlers are crafted into tools for stick games. Livers, kidneys, and hearts were saved for participants to take home and cook, while remaining organs can be mulched into chicken feed. Bones can be reserved for stew-making.

[Left] Deer hide and deer legs saved for other projects. [Right] Venison and organs saved for further processing.

While removing the hide, safety remained a top priority. Participants were reminded to keep their knives sharp which makes the process both easier and safer. Another important precaution was watching for ticks, which can still be active on harvested deer. Everyone stayed alert to avoid bites and ensure a safe and respectful handling of the animal.

[Left] Sharpening knives using wet stones. [Right] A live tick found on a deer while removing the hide.

After the skinning process, participants worked together to debone the meat and remove the silver skin, which Baldy explained is essential to prevent clogging grinders when making ground meat. He reminded everyone that there is no wrong way to debone—the goal is simply to make use of every piece.

Participants processing the venison.

The workshop also included lessons on canning and sausage making. Canning is a vital skill because it preserves meat without refrigeration. Cubed meat is packed into warm, clean jars and carefully placed in a pressure canner. The timer begins after there is a consistent stream of steam from the canner for ten minutes. Once the 10lb weight starts dancing, the countdown begins - 90 minutes for quarts, or 75 minutes for pints and half-pints like those used in the workshop. Click here for more information about canning.

Preparing venison for the canning process.

Steam coming out of the pressure cookers.

10lb weights dancing.

For sausage making, participants ground the meat and mixed it with fat—such as bacon fat—to bind it together, using cellulose casings. Traditionally, intestines from the animal would have been cleaned and used as casings.

[Left] Grinding the venison meat. [Right] Making venison sausages.

Rosemary shared insights throughout the process, and also highlighted a pearl of wisdom that Karen shared with Rosemary’s granddaughter and the ‘Water We Call Home’  matriarchs/Siem sleyhni in 2022: “You won’t remember everything, but when you need it, it’s all up here [pointing to her head]. It will be there when you need it.” She also reflected on the transformation she witnessed—people who began timidly grew confident by the end of the workshop.

Food Sovereignty and Cultural Wisdom

Participants left with more than practical skills. They spoke of feeling privileged to learn from Penelakut knowledge holders and described the experience as natural, like being part of the land. Many noted that the work was more demanding than expected but deeply rewarding, fostering a sense of kinship and community. Even those with prior butchering experience said they learned something new—whether it was sharpening knives, identifying body parts, or reconnecting with family traditions.

End of day reflections.

Jamie Charlie stressed the importance of teaching youth these skills: “You are all going to learn today—take it back to your families.” For him, food sovereignty means disaster preparedness and survival. Others reflected on the value of knowing where food comes from and relying on self rather than government-approved processed foods, while still appreciating the convenience of grocery stores.

Rosemary offered a powerful perspective on health and tradition: “Our food was always outside, including the water. We were healthy, no diseases.” She noted the negative effects of government-introduced and processed foods, which were not part of Indigenous diets and have contributed to rising rates of diabetes and obesity. Her words carried a reminder of resilience: “Eating from the land feels healthier and gives us strength.” Drawing on her experience as a fisherman, she reminded us: “When the tide goes out, the table is set.”

End of day reflections.

To learn more about how you can be involved in the workshop, please visit: https://galianoconservancy.ca/land-stewardship/restoring-the-balance-project/ 

The 2025 event is supported in part by the Community Impact Grant and the Gencon Foundation. Funders have included the Government of Canada, Heritage BC, the Victoria Foundation, and BC Multiculturalism.