Jared Qwustenuxun Williams
“Every weekday, Jared Qwustenuxun Williams and his kitchen staff prepare lunch for over 100 elders at Cowichan Tribes on Vancouver Island.
Traditionally, the Quw'utsun' people would harvest clams at the massive clam gardens they built and maintained, drying them for trade or cooking them in briny sea water.
But for today's seafood feast, the clams head chef Qwustenuxun cooks come in bags from a food distributor.
Locally harvested clams would contravene provincial regulation, as would privately caught fish, due to food processing concerns.
"If we cannot use all of our traditional ingredients, then we're not truly highlighting Aboriginal cuisine," Qwustenuxun said.”
Lean more about Jared HERE