The past week has been a big learned experience for me into the world of the indigenous people. When this assignment was introduced to the class I thought it would be a great learning experience for me because I have never really studied or even thought of the indigenous people’s cuisine. My group chose to learn and do our assignment on the Squamish people, we learned about how they used the resources around them very well, from hunting wild game such as deer, bear, and elk to how they planted and cultivated many different fruits and vegetables from simple potatoes and carrots to several wild berries. Another big part we learned about was the importance of salmon. Salmon was the most important food staple to the Squamish people because it was so easily acquired by fishing or using fishing weir. So, in saying this we decided to honor the salmon that they ate and we made a salmon soup. My group easily decided on the soup because we all really like soup. We used fresh salmon and it was a great experience because I have never worked with fresh salmon, and I was in charge of cutting off the skin and cutting it into cubes. We also decided to put some vegetables that they farmed such as potatoes, carrots, and celery. There were no issues in our group and the outcome of the dish was great, the salmon was cooked perfectly and the vegetables where just perfect that they just melted in your mouth. One thing I would change was the broth, it was a little bland, and we maybe could have added more spices or let it boil and simmer longer so more flavors could sit and come out. Overall this assignment was very eye-opening into the indigenous world of cuisine and my favorite dish out of the 3 in the class was ours because I like soup and I thought the salmon was cooked perfectly. The bannock with the berry sauce was very good as well.