Month: November 2013
November 24, 2013
Share…I taught a class at Cavallo Point in Marin as part of an amazing program, teensturninggreen.org. It challenges our youth and future sustainable leaders to find solutions to how they can personally make a difference. This photo shows the 16 finalists learning to make oak nut flour.
Share…Here is a sweet photo of three generations of family members attending my class at New Earth Market, Yuba City. They were all active and interested in foraging for wild foods, led by their grandmother.
Share…Every year, my family likes to cook a Thanksgiving using as many native, local ingredients as possible. Madrone berries make an excellent substitute for cranberries and can also be added for color and flavor to local vegetables and rice. Collect berries in late fall. 1¾ cup fresh Madrone berries (stems removed) ¼ cup fresh Toyon […]
Share…After ten years of hard work the Maidu Summit, a non-profit organization composed of representatives from nine Mountain Maidu groups, have just received title to more than 2,000 acres of their ancestral lands, Tásmam Koyóm, or Humbug Valley. This is a cause actively championed by my friend and colleague, Farrell Cunningham, who has recently passed […]
Share…Wild Winter Spices During the winter, there is still an abundance of delicious wild food that we can enjoy as an interesting complement to standard holiday cooking. A few of my favorites include Toyon, Manzanita, Madrone and California Bay. Toyon, an evergreen bush with red berries, also known as California Holly, is reportedly the origin […]