Forage

In a wooded spot a half-mile from Washington State University’s Pullman campus, an older woman with long braids and an apron emblazoned with the words “got buns?” tended an alderwood fire. Geraldine Jim, a salmon expert from the Warm Springs Reservation in Oregon, used the back of a pickup truck as her staging area. She threaded the salmon halves lengthwise onto long, stripped sticks of dogwood and ironwood. While the fish roasted, she circled the fire, running her hand up the skin side to feel for doneness. She pointed out how a half-section of the fish is threaded down the stick, the thin tail end … » More …