The course includes visits to organic farms and ranches, dairies, restaurants, and other northwest food producers and purveyors. Students visit Lilliwaup Hatchery to learn more about the life cycle of the salmon-- and projects to recover threatened populations-- while also gaining awareness of the many ways that organizations like LLTK are partnering with other non-profits, landowners, and businesses to make salmon recovery efforts successful.
While at Lilliwaup, Hatchery Manager Rick Endicott and Steelhead Biologist Joy Waltermire shared information about salmon biology, as well as the Hood Canal summer chum, steelhead, and Chinook recovery programs based at the facility. LLTK's Executive Director Jacques White spoke about LLTK's history, accomplishments, and unique partnerships to restore salmonids.
LLTK staff then led the students on an interpretive walk along the Hamma Hamma River, before the tour concluded on the grounds of the Hamma Hamma Oyster Company. After a presentation and a tour of the oyster company by Adam James, the group was served a seafood dinner prepared by James Beard Award-winning chef (and longtime LLTK supporter), Christine Keff of Seattle's Flying Fish Restaurant.
By days-end, students had made the connection between the salmon and shellfish that is in demand in restaurants across the country, and the rivers, streams, and beaches of the Pacific Northwest.
“LLTK is pleased to be able to offer these young chefs a tangible context within which to think about and discuss issues of seafood sustainability. As they head into careers in the restaurant and food preparation industries, they are equipped to make responsible buying decisions and to act as educational resources for their own customers,” said Jacques White.
Click here to learn more about our Lilliwaup Hatchery and other Hood Canal programs.
