Pit cook preparation

2011 September 30 by Sarah Cormode

Shawn “Sugar” Decaire and Sandy “Salmon Sandwich” George prepare the second pit to cook the seafood. Manilla clams and oysters are placed on top of salal, covered with skunk cabbage leaves and then sand. They are left to cook for 30 minutes. In one photo, you can see Shawn pouring water to the bottom of the pit through bill kelp, producing steam for cooking.

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