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The camas plant is found from southern B.C. to California, growing often in garry oak meadows. Since 2008, IECC in partnership with Songhees Nation have hosted a pit cook to demonstrate how the Nations of this region use a fire-pit to cook the bulb.

Since 2008, ������ý’s Pit Cook has been a yearly teaching opportunity to demonstrate the use of hot rock cooking to process camas and root vegetables.

The Saanich Fire Chief notified the college that unprecedented temperatures and drought during what is usually the region’s wet season has made the fire unsafe, and permits would be revoked.

When Program Leader and Anthropology Instructor Nicole Kilburn received the news she was disappointed—but not surprised.

“This latest update is one more way that the climate crisis erodes Indigenous food sovereignty and food security,” says Kilburn, who is one of the original organizers. “Here you have another example of traditional food and connection the land and traditions that is not accessible because of environmental destruction.”

An estimated 95 per cent of the camas and Garry Oak ecosystem that once covered southern Vancouver Island has been drastically impacted by development in the last 150 years. Climate change is yet another factor, on top of this ecosystem loss, pollution and restricted access to these landscapes that challenges Indigenous foodways.

For Kilburn, who uses the annual Pit Cook as a teaching opportunity for her Anthropology of Food class, the cancellation this year will mean a change in plans.

“So much can be learned and understood through the lens of food, this will be an opportunity to discuss with students the responsibility of being a part of this landscape,” she adds. “All these small, impactful changes need to remind us that bigger things are going on.”

Ruth Lyall, Chair of Indigenous programs at Eye? Sqa’lewen: The Centre for Indigenous Education & Community Connections (IECC) says that while the college is disappointed to cancel the Pit Cook this year due to fire concerns, it’s important to see this within the context of the current environmental crisis.

“The lack of rain has also impacted other Indigenous food systems,” says Lyall. “Salmon, for example, on their journey upstream to spawn, do not always have rivers to swim up this year. Our hearts are with the natural environment that sustains us.”

More than the physical process, the event would also bring together participants in the spirit of learning and helping.

“So much can be learned and understood through the lens of food, this will be an opportunity to discuss with students the responsibility of being a part of this landscape, all these small, impactful changes need to remind us that bigger things are going on.”

- Nicole Kilburn, Program Leader and Anthropology Instructor at ������ý

“The Pit Cook regularly involves students, employees and community members in harvesting the plants to layer the food in and collecting rocks and wood for the fire, it’s a truly collaborative process,” adds Lyall.

In collaboration with Eyēʔ Sqȃ’lewen and Songhees Nation, the Pit Cooks have historically been an important part of reinstating traditional First Nation roles, restoring the environment and ecosystem, and connecting participants with homelands.

Established in 1971, ������ý is one of the largest colleges in British Columbia with campuses on the Traditional Territories of the Lekwungen and W̱SÁNEĆ peoples. For over 50 years, ������ý has been delivering innovative, relevant and applied education, supporting communities, businesses and employers