Honouring the Goat Animal Processing Workshop

For those who've always wanted to get into harvesting and processing their own meat but don't know where to start. Honouring the Goat provides an opportunity for beginner farmers, hunters and rewilding enthusiasts the opportunity to get a direct
demonstration and hands on instruction on what to do when processing their own animals for meat and leather etc.

Including information on skinning, field dressing, butchering and tanning. We'll even look at making jerky, broth, using internal organs and principles for slow cooking, marinating and roasting in a way that fully utilises as much of the animal as possible. To honour the life that is given to minimise suffering and waste. To reconnect us to the back to land skills that many of us missed learning from older generations yet yearn for.

Including information on firearms, licences, skinning, field dressing, butchering and tanning. We'll even look at making jerky, broth, using internal organs and principles for slow cooking, marinating and roasting in a way that fully utilises as much of the animal as possible. To honour the life that is given to minimise suffering and waste. To reconnect us to the back to land skills that many of us missed learning from older generations yet yearn for.

To move away from the industrial agricultural processes that poisons the land and abuses animals, ethical meat processing and consumption is possible through small farms, farming with regenerative agricultural practices. Learning how to do your own home k*ll is a invaluable skill in this age with the increasing cost of living and movement back to self-sufficiency and sustainable living practices.

$345 for the two day weekend workshop. Early birds get 15% off for $295 - closes Sunday 30th June.

Ei Yang started Backyard Buckskin after travelling to New Jersey to learn how to tan leather naturally. She currently resides in Northern Rivers NSW and teaches students how to tan their own small and medium sized animal skins at home for clothing, accessories and furnishings using chemical free methods accessible for beginners. She is a passionate advocate for nose-to-tail eating and teaches traditional food workshops such as using organ meats, jerky-making, bone broths and slow cooking all different cuts of the animal.

About the Venue:

The venue is located in The Channon, just a short stroll to the Tavern and village. Djaning has been created as a community permaculture play park
where people of all ages are welcome and encouraged to taste, touch, and be inspired. Fionn and Laura, the co-owners' general philosophy
acknowledges the need for us all to transition to a more beautiful world. Djaning is a 25-acre permaculture inspired plot in the heart of
the Channon village, run by a small family. The aim is to re-wild, re-vegetate, and re-inspire, from a degraded cow pasture to a thriving
community space full of trees, animals, and food. They host events in the Shelter; a beautiful multi-purpose, open-air space surrounded by
forest gardens, where they run a bush school two days a week among other short courses. Djaning aims to create a space for skill sharing,
playing, and inspiring.