From salmon to shellfish to trailing blackberry, the Pacific Northwest coast is rich in local food sources that Indigenous communities have cultivated for millennia. With the violent arrival of colonizers to the region, access and management of these native food resources has been disrupted. Indigenous communities face some of the highest rates of food insecurity in the US and Canada, but activists such as Dr. Charlotte Coté (Tseshaht/Nuu-chah-nulth) argue that this inequity can't be solved simply by shipping more processed foods to grocery store shelves.