Indigenous food systems are known for being rich in resources and nourishment, and promoting biocultural knowledge and environmentally conscious ways of living. However, due to colonization and the challenges presented by modern-day unsustainable food production and overconsumption, Indigenous food systems are disappearing at an alarming rate ^[5].

Jared Qwustenuxn Williams, an Indigenous cultural educator, talks about changes to the traditional food systems of the hwulmuhw (First Nations) people as seen in modern-day diets. Williams highlights that during ‘canning,’ which is commonly used to preserve traditional foods, straight salts were traditionally used as the only form of seasoning for canning meats such as smoked salmon. However, due to the changes brought by modern hwunitum (Non-First Nations) food systems, hwulmuhw people have adapted to using different peppers, hot sauces, and other hwunitum resources for canning meats. Williams mentions that these changes in traditional food systems will continue to progress due to the constantly evolving nature of culture ^[6]. With that being said, the example of ‘canning’ perfectly showcases that there are ways to combine traditional hwulmuhw practices (i.e.. canning) with modern hwunitum food systems (i.e.. different spices/sauces) to adapt to newer resources while also preserving traditional Indigenous practices.