Join cookbook author Sara Calvosa Olson fo r a discussion on sustainable\, culturally appropriate\, and ecologically sound food systems. Try your hand at cracking acorns and enjoy samples of acorn muffins. We will be gathering on the lawn outside the North Branch\, so feel free to bring a blanket or low-back lawn chair to sit on. All age s welcome. Check out Sara's cookbook\, Chí\;mi nu'am : native Calif ornia foodways for the contemporary kitchen\, from the library. \;
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About Sara and Chí\;mi Nu&rsquo\;am:
In this sum
ptuous cookbook\, Sara Calvosa Olson (Karuk) reimagines some of the oldest
foods in California for home cooks today. Meaning &ldquo\;Let&rsquo\;s ea
t!&rdquo\; in the Karuk language\, Chí\;mi Nu&rsquo\;am \;shares
the author&rsquo\;s delicious and inventive takes on Native food styles f
rom across California. Over seventy seasonal recipes centered on a rich ar
ray of Indigenous ingredients follow the year from Fall (elk chili beans\,
acorn crepes) to Winter (wild boar pozole\, huckleberry hand pies) to Spr
ing (wildflower spring rolls\, peppernut mole chicken) to Summer (blackber
ry braised smoked salmon\, acorn milk freezer pops). Special sections offe
r guidance on acorn preparation\, traditional uses of proteins\, and mindf
ul ingredient sourcing. Calvosa Olson has spent many years connecting her
family&rsquo\;s foodways with a growing community\, and these recipes\, te
chniques\, and insights invite everyone to Calvosa Olson&rsquo\;s table. D
esigned as an accessible entry for people beginning their journey toward a
decolonized diet\, Chí\;mi Nu&rsquo\;am welcomes readers in with Ca
lvosa Olson&rsquo\;s politically perceptive and irresistibly funny writing
. With more than 100 photographs\, this cookbook is a culinary gift that w
ill add warmth and mouthwatering aromas to any kitchen.
S ee Also our connected author talk :
\nAuthor Talk with Camille T. Du
ngy @UC Botanical Gardens
Discussing Soil: The Story of a Black Mothe
r's Garden
Author Talk with Camille T. Dungy @UC Botanica
l Gardens
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