You can view and download photos from the 4th Annual Traditional Foods Conference at the following link. Please use photos with respect.
Dr. Peter Ross and research technician, Neil Dangerfield, boat back to the Institute of Ocean Sciences in Sidney after the conference. They continue to measure environmental contaminants in the ocean and its creatures, with the overall aim of working with Health Canada on the safety of traditional seafoods.
Traditional Foods Fear Factor provided lots of entertainment for the crowd! In the preliminary rounds, people were challenged to eat sea urchins, octopus and cockles. The final round was downright nasty! A chunky, blended meal of McDonald’s burger, fries and Coke. Justin Billy of Cape Mudge managed to take the title home this year, AND keep all the food in his stomach!
Pollution is an important concern in the ocean. Understanding where pollutants come from, and where they end up in the environment, is the key to protecting traditional seafoods. By combining traditional knowledge and science, we can help ensure that traditional seafoods are safe and available for future generations.
Melody Charlie shared her story about her husband, Evan Touchie. Please watch the video that she has created. Thank you so much Melody for sharing such a heartfelt story.
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.