How the Suquamish Tribe Harvests Clams in Washington State | Eater
"This tribal seafood operation harvests and sells clams and oysters using knowledge passed down through generations and hands-on beach harvesting techniques. Leadership such as general manager Tony Forsman emphasizes that clams are an enduring food source tied to tribal identity, while staff like acquisition coordinator Shellene George note the role of shellfish in both commerce and community life. The business and its harvesters can distinguish varieties such as steamers, littlenecks, and manilas, and their shellfish often support cultural events like traditional beach clam bakes." - Avery Dalal
