Traditional Acorn Processing from Tree to Table

Acorns from the Coast Live Oak and Tan Oak trees have been staples of indigenous cuisine along the central coast of California for millennia.

In this workshop, we will learn how to process acorns using traditional California Indian techniques. We will crack, winnow, pound, and sift the acorns into a fine flour as a group before cooking the acorn into porridge, using a basket and heated rocks from a fire. Everyone will get a chance to taste our final product and come away with an understanding of how acorns are used for food by California Indians. We will also explore how to process other native plants, such as manzanita berries and bay nuts.

Where: Outside, in the Amphitheatre behind the Santa Cruz Museum of Natural History
Ages: All youth under the age of 18 must be accompanied by an adult. Must be 8 or older.
Weather: We will have this workshop rain-or-shine, but inclement weather such as severe wind may lead to cancellation
Materials Include: Mortar, pestle, soaproot brush, cooking basket, looped cooking stick