How do you put a price on sacred foods?

In this article author and chef, Qwustenuxen Williams, explores the true cost and value of traditional smoked salmon, breaking down the economic and cultural significance of this sacred food. Due to restrictive regulations, traditional Indigenous foods are often devalued and forced into underground markets, limiting access for those who need them most. Ultimately, this article emphasizes that the real worth of smoked salmon is not in its sale, but in its connection to ancestors, land, and the continued survival of Indigenous foodways.