One of the oldest culinary traditions in the region will be celebrated when North Saanich Farm Market and local First Nations host a pit cook Saturday.
Tsawout First Nation members John Bradley Williams and Earl Claxton Jr. will tell stories and share oral traditions, as well as barbecue salmon and clams.
Tseycum members, including new chief Vern Jacks, will share venison and talk about local history and place names.
University of Victoria students will be on hand to maintain and monitor the 16-hour cook through the night.
There will be three fire pits. Venison and camas bulbs will be cooked on a traditional pit, beginning Friday. Local root veggies will be cooked in a contemporary food pit when the market opens Saturday between 8:30 and 9:30 a.m. for about four hours. An open fire will be prepared in a shallow pit to barbecue salmon, clams, bannock and more.
Food will be served between 12:30 and 1:30 p.m., following storytelling, community map-making, a seminar on cordage-making and more.
The event will be in the garden of St. John’s United Church, in conjunction with the North Saanich Farm Market. Participation is by donation.
