Spend the afternoon with Jared “Qwustenuxun” Williams as he talks about the traditional cooking method known modernly as ”Salmon Barbeque,” or traditionally as Pi’kwun. Qwustenuxun will also showcase several of his traditionally harvested teas and talk about their importance and usage. Once the salmon is cooked all workshop participants will get to enjoy some of the freshly cooked salmon and sample some of the traditional teas.
Qwustenuxun will discuss the following as it pertains to the Pi’kwun and the Salmon to First Nations People.
-Finding the correct wood to be used for making a Pi’kwun and the importance of choosing the right wood to cook with.
-How to prepare the salmon for Pi’kwun cooking.
-A Brief demonstration of creating a Pi’kwun stick.
-Historical significance of Salmon for First Nations People.
-While the salmon is baking over the fire Jared will discuss the importance of traditional foods and medicines as they pertain to modern forms of wellness.
Jared Qwustenuxun Williams spent his youth with his grandmother immersed in Cowichan culture. This immersion allowed Jared to become familiar with the many cooking methods and techniques used by the Quw’utsun Mustimuhw (Cowichan People). In 2001 Jared graduated from culinary arts and spent the next few years working in restaurants across Vancouver Island. After spending many years gaining western cooking experience Jared decided to move home to Quw’utsun (Cowichan); and blend his culinary experience with his Snuw’uy’ulh (traditional teachings). Having spent his life working with elders to learn the many traditional sulhtun (food) and slhexun (medicine) it came as no surprise when Jared became the kitchen manager at the Cowichan Elder’s Building with Cowichan Tribes. Jared also manages a traditional foods program called Aluxut (to harvest food, medicine, or knowledge) and works with Wilderness International as a traditional foods advisor.