By Dionne Phillips, Local Journalism Initiative Reporter, IndigiNews Qwaxw Siwallace remembers a time in his Youth when sputc (ooligan), and the nutritious grease Nuxalk harvested from the fish species, were plentiful. \u201cIt was just a part of everyday life,\u201d he told IndigiNews, \u201cwhen it was in abundance.\u201d His favourite food was smoked ooligan, also known as eulachon. But their grease was also added to most other foods. He loved it so much as a young child that his father had to start giving him his own bowl of ooligan grease. \u201cOtherwise I would just keep eating,\u201d the co-founder of Nuxalk Radio said with a laugh. \u201cIt was just something that was just part of everything in such abundance. You never imagined it would disappear.\u201d But for 28 years, his community… <\/p>\n
By Dionne Phillips, Local Journalism Initiative Reporter, IndigiNews Qwaxw Siwallace remembers a time in his Youth when sputc (ooligan), and the nutritious grease Nuxalk harvested from the fish species, were plentiful. \u201cIt was just a part of everyday life,\u201d he told IndigiNews, \u201cwhen it was in abundance.\u201d His favourite food was smoked ooligan, also known as eulachon. But their grease was also added to most other foods. He loved it so much as a young child that his father had to start giving him his own bowl of ooligan grease. \u201cOtherwise I would just keep eating,\u201d the co-founder of Nuxalk Radio said with a laugh. \u201cIt was just something that was just part of everything in such abundance. You never imagined it would disappear.\u201d But for 28 years, his community... <\/p>\n