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Travel Classics Conference at UBC Farm
Under the canopy of a 90 year old hemlock grove at UBC Farm, we had the pleasure of serving indigenous charcuterie at the Travel Classics West Writers Conference. Writers and...
Travel Classics Conference at UBC Farm
Under the canopy of a 90 year old hemlock grove at UBC Farm, we had the pleasure of serving indigenous charcuterie at the Travel Classics West Writers Conference. Writers and...
Indigenous catering for Arthur Erickson Foundat...
At a unique, all-inclusive evening event, Tawnshi Charcuterie had the pleasure of providing indigenous food for attendees. Guests were given a rare tour of Smith House II, named for the renowned modernist...
Indigenous catering for Arthur Erickson Foundat...
At a unique, all-inclusive evening event, Tawnshi Charcuterie had the pleasure of providing indigenous food for attendees. Guests were given a rare tour of Smith House II, named for the renowned modernist...
Tawnshi in BC Business Top 100
Just as Tawnshi turns one year old, we are featured in the BC Business Top 100 issue for 2023! This is not to say that we are giving Fortis BC,...
Tawnshi in BC Business Top 100
Just as Tawnshi turns one year old, we are featured in the BC Business Top 100 issue for 2023! This is not to say that we are giving Fortis BC,...
Summer Solstice Indigenous Festival
Tucked into a small food trailer, we looked at a wall of charcuterie boxes stacked to the ceiling. Over the next few days we would feed hundreds at the Summer...
Summer Solstice Indigenous Festival
Tucked into a small food trailer, we looked at a wall of charcuterie boxes stacked to the ceiling. Over the next few days we would feed hundreds at the Summer...
Chef Paul R. Owl at Mādahòkì Farm
Chef Paul R. Owl stands over a fresh tray of baked bannock in the kitchen of Mādahòkì Farm. “Everyone talks about how their Kokom makes the best bannock in the...
Chef Paul R. Owl at Mādahòkì Farm
Chef Paul R. Owl stands over a fresh tray of baked bannock in the kitchen of Mādahòkì Farm. “Everyone talks about how their Kokom makes the best bannock in the...