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Roadkill Wise

A workshop about old skills in a modern world

Saturday, Jan 11, 2020

9am- 5pm

West Baltimore, MD

Workshop description:

Roadkill presents us with both a beautiful and tragic way to get close to the creatures that we share this land with and who are our brothers and sisters. 


Reclaim the skills of all our ancestors by learning how to take an animal apart, and to receive every part of its body as a gift, the way the grandmothers of your grandmothers did. We’ll also discuss all the particular questions relevant to roadkill, such as, “How do I know if an animal is safe to eat?” “How do I know if the hide is still good for tanning?” and “When I cooked a squirrel it tasted like rubber. How do you cook wild meats to make them tender and taste good?”


A basic premise of this workshop is that it is unethical to kill an animal for its hide alone. Working with roadkill can grant us the privilege of working with fur hides from animals which have suffered at the hands of the fur trade and need never be killed for that purpose.


Part I of this workshop in the morning is a lecture presentation. Part II, in the afternoon, is a hands-on workshop where you are invited to bring a frozen roadkill animal (coyote size or smaller - ie. fox, coon, possum, squirrel, rabbit, groundhog, snake, chipmunk, etc.), and we will take the animals apart together, learning from each one as we go.

Part II is optional. You also don’t need to bring your own animal if you would simply like to observe. 


**This workshop does not cover hide tanning, but only preserving a hide in preparation for tanning.


This workshop is an overview of many skills.


Topics covered include:


When to pick up roadkill: seasons, location, safety, & practicality

How bodies rot: understanding the breakdown timeline & process

The art of skinning to save the hide

Determining the freshness of a hide

Preserving a hide for later tanning

Basic butchering

Organ meats

What to do with meat that has been crushed + gut explosions

Diseases, parasites, hygiene, & hype

The art of aging meat

Salting meat for preservation

Salt brining meats

Drying meat

Cooking wild meats

Understanding the difference in age: old animals versus young ones

Using other parts: brain, eyeballs, sinew, intestines, bone, fat, marrow, feet

Returning bodies to the earth, not the landfill

Register for the workshop:

To register for this workshop email

Registration is $50 per person, and can be made by PayPal, check, or cash. Payment must be made ahead of the class to confirm your spot. Walk-in will not be accepted.

This workshop takes place at a residence in the Franklintown area of Baltimore, near Leakin Park. Driving & parking directions, as well as other details will be emailed to registered participants.

Victoria will talk with you over email and over phone with plenty of detail about how to be on the lookout for an animal in the months before the class, and about how to bring it to class.

You can do this!!


What to bring:

Please bring a lunch, a water bottle, and your animal (if you are bringing one). 

You may also like to bring a notebook to take notes.

Please dress in warm, weather appropriate clothes, and dress in layers. We will be indoors for parts of the day, and also working outside for multiple hours of the day.

After talking with Victoria about the animal(s) you are bringing, she may suggest other materials for you to bring.


One work trade position is available for this workshop, to someone who can audio-video record the morning presentation and create a sharable file.

In exchange the work trader has access to the full day workshop at no charge. 

To inquire about work trade, email

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