Camus: Westcoast cooking Nuu-chah-nulth style by The principle territories of the Nuu-chah-nulth First Nation, encompasses approximately 300 km of the Pacific Coast of Vancouver Island, from Brooks Peninsula to Point-no-Point. From the Nuu-chah-nulth Tribal Council website.
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Camus: Westcoast cooking Nuu-Chah-Nulth style explores the multitudes of regional indigenous foods available, organized according to foods from the sea, beach and land. The Nuu-chah-nulth people migrated according to foods that were available in each season from each region of the province: the sea, beach and land. It’s called the seasonal round, and it is a form of harvesting the fruits of the earth in a way that respects the natural cycles of the seasons. Harnessing the full flavours of BC, Camus recipes included ingredients such as fish, shellfish, wild and foraged ingredients like wild rice and mushrooms and a multitude of wild game. The Nuu-chah-nulth people are an example in stewardship and respect of land in all aspects, and the recipes in the book reflect as such.