In a day filled with food, fire, tradition and song, Camosun College hosted a traditional Coast Salish pit cook Thursday at the Interurban Campus.

Led by Tsawout knowledge keeper John Bradley (J.B.) Williams, students from Eyēʔ Sqȃ’lewen observed and assisted in the cook to learn about a practice used by Coast Salish Nations long before contact.

This was the second pit cook to take place on the Interurban Campus—the Lansdowne Campus usually plays host to these events. Williams is a frequent guest speaker at the college, offering Indigenous teachings to multiple programs. 

The process started Monday with the collection of volcanic rock which, along with Douglas fir firewood, maintains the proper temperature to cook root vegetables in the steam pit.

First, the fire was set. Water was poured over, creating steam. Roots vegetables including potatoes, yams, carrots and onion were added. Then the steaming pit was covered with dirt. The veggies were left to cook while the salmon pit was prepped.

In what is described by Williams as a “traditional barbeque,” the salmon—chum caught from Goldstream by a student was used—is cleaned and butterflied before being speared with snowberry branches to set the fish open over the flame. 

The rain stopped as the students worked away, bringing sunny weather for those sitting down to the feast. Williams credited his prayers for dry weather.

“In our teachings we believe that everyone has their own magic, their own skill—part of my magic is semi-control of the rain,” joked Williams.

‍

Watch the process unfold in the photos below:

Williams explains to students how salmon is prepared and honoured in the process.

Salmon is prepared over fern leaves, preventing the fish from sliding around.

A student scraped bark from a snowberry branch—known as "revenge berry" to Tsawout people, as the poisonous berries could be used to make enemies sick. The branches contain medicinal properties and, Williams assured students, won't cause sickness.

Doreen Scow, a Camosun student, sang and drummed as thanks for the feast, Williams' direction at the cook and for the rain finally stopping.

The salmon was tied to branches, ready to be set over the pit fire.

Fry bread was served to students, along with peanut butter and jam.

Students created multiple batches of acorn biscuits, using different preparation for each.

Williams and anthropology professor Nicole Kilburn set the salmon spears with cinderblocks, allowing them to roast over the open flame.

Salmon was left to cook before students and faculty enjoyed the cooked feast.