Cracking and preparing bay nuts to roast. After roasting, these powerful nuts have the flavor elements of dark chocolate and coffee beans. The energy buzz follows.

Beloved, beautiful + delicious speckled quail eggs have been gathered + cherished by Ohlone people for countless generations.

ṭoot hiwwuni sokkoti 'ayye 'enesmin, warepmin, kahha maarah

Venison backstrap cooked with bay laurel and yerba buena, blackberries, mushrooms and bitter greens.

čawrišim — in the Rumsen Ohlone language — also called Yerba Buena, is a special minty herb that grows throughout many Ohlone homelands. It is used heavily in our cooking + for fragrant tea.

Ohlone berries, readily available in the warm summer months, are a major component and flavor of our traditional diet. Photographed are huckleberries, wild strawberries + blackberries.

Fragrant, spicy, oily + rich bay laurel is a quintessential Ohlone flavor and implemented in many of our foods.

Delicious, nutty, nutrient-rich acorn flatbread for power. Free of western grains and can be served savory and topped with mushrooms + meat, or served sweet with honey and local berries.

Photographed in the tribal area of tuiwun, in the area encompassing Coyote Hills in Fremont, are blooming poppies reminding us of the beauty and abundance of our homeland.

Crispy duck breast roasted with local bay laurel. Served with two Ohlone berry sauces: one with blackberry + yerba buena from summentak in the Carmel Valley, and one made from wild strawberry + bay laurel from saklan in the Berkeley Hills. Served with local mushrooms – golden chanterelles and + oyster mushrooms – and garnished with toasted pine nuts + popped amaranth.

Our beautiful land. A reminder of where we come from. The tribal area shown is saklan, on the eastern side of the Oakland-Berkeley hills.

Grilled venison cooked with crushed blackberries + yerba buena, diced local mushrooms. Topped with duck fat sautéed dandelion greens, served on top of savory hazelnut butter-smeared acorn flatbread.

Indian lettuce that is used heavily by Ohlone people – historically and presently. It has a delightful, fresh, earthy taste.

Local mushrooms – golden chanterelles + oysters – typical and rich Ohlone mushrooms from our woodlands. Cooked with peppery bay laurel and sea salt. Topped with toasted pine nuts and popped amaranth seeds.

The power we descend from.

Ohlone children eating acorn bread, powerful + cherished food.

Blackberries slowly cooked down with bay laurel + yerba buena melds flavors of our homeland together in a fragrant sauce that pairs well with duck + venison.

Traditional Ohlone clamshell beads + currency.

Beloved, crunchy + salty pickleweed is gathered in the mudflats of mak-'omuxtka (SF Bay), in the living Bay coastline where traditionally tule boats paddle off the coast, shellfish + salt are gathered, and shellmounds soar.

Local mushrooms from the Ohlone woodlands – oyster, chanterelle + morels.

Louis (mak-'amham co-founder) in the saklan tribal area, beautiful Indian land behind the Oakland hills where the redwoods soar.

This is how we say "it's good food" in the Chochenyo language, the indigenous language to the East Bay.

Recorded in 1921 in Pleasanton by Angela de los Colos, a savior of the Chochenyo language.

Rich venison slowly cooked with bay laurel, yerba buena, local chanterelles + oyster mushrooms.

Protein-rich acorn soup – full of monounsaturated fats, good oils, fiber. Lightly sweetened with honey and walnut milk.

Native greens, this one contains sorrel, purslane + watercress, however our greens change with what is available in our homelands. Our salad is topped with local berries, toasted pine nuts, walnut and edible flowers. Dressed with juices of elderberry + walnut oil.

These powerful, rich balls are made from roasted bay nuts that have been processed in a mortar. They have the consistency of a rich chocolate truffle, and the flavor notes of spicy bay, unsweetened chocolate + coffee. They give you an energy kick that lasts, too.

Waving cattails along the powerful, living SF Bay. Growing in the mudflats where salt, pickleweed, and shellfish are gathered.

Yerba buena slowly cooking releases the minty, lemony flavors of our Ohlone homelands.

California buckwheat is gathered in our homeland and processed to make grain for these fluffy, earthy and delicious pancakes we top with huckleberries, walnuts + honey.

Black sage tea, herbal + rich, represent one of the many Indigenous beverages of our home.