ʔɛɬtanmot ʔayɛ is a Traditional Food House and food processing facility where community members can learn, teach, and practice the procuring, processing, and preservation of traditional foods.
The 1,700 sqft. food processing facility is available for community members and Tla’amin Nation to process foods.
- a vacuum sealer; and supplies paid for through User fees.
- level-entry main building and smokehouse;
- separate fish and meat processing areas;
- walk-in refrigerators and freezer;
- hanging pulley for skinning elk and deer;
- overhead rail and meat-hanging hooks in the meat processing area;
- stainless steel preparation tables;
- two ice makers, located inside the fish processing space and on the exterior of the east wall of the building;
- wash down reel in the fish processing area and boot wash station in the meat processing area;
- band saw in the meat processing area;
- electric smoker;
- industrial meat grinder; and
- industrial knife sharpener.
Frequently Asked Questions
ʔɛɬtanmot ʔayɛ is used for:
- Traditional food processing
- Food preservation (smoking, freezing, preparation)
- Workshops and community food activities
Drop-in use is not permitted.
Yes. FoodSafe Level 1 is required to use the Traditional Food House or commercial kitchen. An individual with First Aid Level 1 should also be present.
Community members can expect a welcoming space with equipment available for their use where they can gather to learn, share, and enjoy traditional foods through workshops, cultural events, and hands-on processing activities.
The Traditional Food House will provide common large and small industrial equipment needed for processing foods for every season. Small equipment will be available for rent, and vacuum-pack bags will be available for purchase.
TFH staff will provide basic orientation and guidance for the safe use of the facility. Staff continue to learn with community knowledge holders and will do their best to support each individual with their processing activities.
For personal food processing, the community members will be expected to bring the foods they wish to process and any tools they need to meet their goals. Knives, and other meat cutting tools will be available to rent at no cost.
For workshops and training, tools and supplies will be provided for all participants.
Facility rentals and deposits apply and firewood and consumable supplies are charged at cost. Fees may be reduced or waived in cases of hardship, with support from the Cultural Committee.
Bookings are managed through Xplor (PerfectMind):
https://tlaamin.perfectmind.com/SocialSite/MemberRegistration/MemberSignIn
Once a booking request is approved:
- Required orientations and certifications will be coordinated
- A booking agreement will be issued
- A refundable damage deposit is required
Leslie Louie, Cultural Campus Manager
leslie.louie@tn-bc.ca | 604-414-2816