hiwwuni-sokoote • roasting bay nuts
hiwwuni-sokoote • roasting bay nuts

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.

kahha maarax, 'enesmin, čettet, šaawana 'ayye tiwwiš • native greens salad
kahha maarax, 'enesmin, čettet, šaawana 'ayye tiwwiš • native greens salad

A salad of all Native greens from the oak woodlands of our homeland — spicy watercress and sweet sorrel with juicy blackberries and gooseberries. We add fiddleheads sautéed in walnut oil with SF Bay salt, hazelnuts, walnuts, popped amaranth + dress our greens in walnut oil and elderberry juice.

'awweš • sf bay salt
'awweš • sf bay salt

A beloved, culturally-rich mineral that keeps the bayshore in the dishes we prepare — we gather our salt as our people have always done along the East Bay shoreline in the pickleweed marshes where geese, clams, herons and egrets thrive, and nearby where many of our people still live.

ṭoot • venison backstrap
ṭoot • venison backstrap

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

čawrišim • yerba buena
čawrišim • yerba buena

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.

'enesmin • berries
'enesmin • berries

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.

'attuš-heksen • quail eggs
'attuš-heksen • quail eggs

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

sokoote • bay laurel
sokoote • bay laurel

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

yuu-pitlaš • acorn flatbread
yuu-pitlaš • acorn flatbread

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.

tiwwiš • flower bloom
tiwwiš • flower bloom

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

šaakani hiwwuni sokoote • bay laurel roasted duck breast
šaakani hiwwuni sokoote • bay laurel roasted duck breast

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.

mak-warep • our land
mak-warep • our land

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.

ṭoot 'ayye yuu-pitlaš • venison and acorn flatbread
ṭoot 'ayye yuu-pitlaš • venison and acorn flatbread

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.

rooreh • Indian lettuce
rooreh • Indian lettuce

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

ṭuyye • power
ṭuyye • power

The power we descend from.

mak-šiininikma 'amma šetnen
mak-šiininikma 'amma šetnen

Ohlone children eating acorn bread, powerful + cherished food.

'enesmin 'ayye sokoote + čawrišim • bay laurel + yerba buena blackberry sauce
'enesmin 'ayye sokoote + čawrišim • bay laurel + yerba buena blackberry sauce

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.

maaš • clamshell beads
maaš • clamshell beads

Traditional Ohlone clamshell beads + currency.

'awwešte-ranna • pickleweed
'awwešte-ranna • pickleweed

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.

warepmin • earthy things (mushrooms)
warepmin • earthy things (mushrooms)

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

 

saklan, holše warep • saklan, beautiful land
saklan, holše warep • saklan, beautiful land

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

 

horše ta-mak 'amma
horše ta-mak 'amma

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.

ṭoot tawwa-sii • venison stew
ṭoot tawwa-sii • venison stew

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

paamu • acorn soup
paamu • acorn soup

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

 

hiwwuni-sokoote woola • roasted bay nut balls
hiwwuni-sokoote woola • roasted bay nut balls

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.

haale • cattails
haale • cattails

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

sokoote warepmin • laurel mushrooms
sokoote warepmin • laurel mushrooms

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.

čawrišim tawwa-sii • yerba buena tea
čawrišim tawwa-sii • yerba buena tea

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

waaka hoosi paatih pitlaš  • native buckwheat pancakes
waaka hoosi paatih pitlaš • native buckwheat pancakes

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.

miryan tawwa-sii • black sage tea
miryan tawwa-sii • black sage tea

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

šetnen · valley oak acorn bread
šetnen · valley oak acorn bread

Delicious, local valley oak acorn flour is baked into sweet balls of acorn bread; firm on the outside and with a pudding-like consistency on the inside, this method recorded in Rumsen Ohlone documentation from the 1930s allows us to make this rich, traditional power food again.

hooyomak • gathering
hooyomak • gathering

Closely looking at the Earth for minty yerba buena with a beloved elder from Louis Trevino’s Rumsen Ohlone family.

hiwwuni-sokoote • roasting bay nuts
kahha maarax, 'enesmin, čettet, šaawana 'ayye tiwwiš • native greens salad
'awweš • sf bay salt
ṭoot • venison backstrap
čawrišim • yerba buena
'enesmin • berries
'attuš-heksen • quail eggs
sokoote • bay laurel
yuu-pitlaš • acorn flatbread
tiwwiš • flower bloom
šaakani hiwwuni sokoote • bay laurel roasted duck breast
mak-warep • our land
ṭoot 'ayye yuu-pitlaš • venison and acorn flatbread
rooreh • Indian lettuce
ṭuyye • power
mak-šiininikma 'amma šetnen
'enesmin 'ayye sokoote + čawrišim • bay laurel + yerba buena blackberry sauce
maaš • clamshell beads
'awwešte-ranna • pickleweed
warepmin • earthy things (mushrooms)
saklan, holše warep • saklan, beautiful land
horše ta-mak 'amma
ṭoot tawwa-sii • venison stew
paamu • acorn soup
hiwwuni-sokoote woola • roasted bay nut balls
haale • cattails
sokoote warepmin • laurel mushrooms
čawrišim tawwa-sii • yerba buena tea
waaka hoosi paatih pitlaš  • native buckwheat pancakes
miryan tawwa-sii • black sage tea
šetnen · valley oak acorn bread
hooyomak • gathering
hiwwuni-sokoote • roasting bay nuts

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.

kahha maarax, 'enesmin, čettet, šaawana 'ayye tiwwiš • native greens salad

A salad of all Native greens from the oak woodlands of our homeland — spicy watercress and sweet sorrel with juicy blackberries and gooseberries. We add fiddleheads sautéed in walnut oil with SF Bay salt, hazelnuts, walnuts, popped amaranth + dress our greens in walnut oil and elderberry juice.

'awweš • sf bay salt

A beloved, culturally-rich mineral that keeps the bayshore in the dishes we prepare — we gather our salt as our people have always done along the East Bay shoreline in the pickleweed marshes where geese, clams, herons and egrets thrive, and nearby where many of our people still live.

ṭoot • venison backstrap

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

čawrišim • yerba buena

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.

'enesmin • berries

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.

'attuš-heksen • quail eggs

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

sokoote • bay laurel

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

yuu-pitlaš • acorn flatbread

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.

tiwwiš • flower bloom

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

šaakani hiwwuni sokoote • bay laurel roasted duck breast

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.

mak-warep • our land

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.

ṭoot 'ayye yuu-pitlaš • venison and acorn flatbread

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.

rooreh • Indian lettuce

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

ṭuyye • power

The power we descend from.

mak-šiininikma 'amma šetnen

Ohlone children eating acorn bread, powerful + cherished food.

'enesmin 'ayye sokoote + čawrišim • bay laurel + yerba buena blackberry sauce

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.

maaš • clamshell beads

Traditional Ohlone clamshell beads + currency.

'awwešte-ranna • pickleweed

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.

warepmin • earthy things (mushrooms)

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

 

saklan, holše warep • saklan, beautiful land

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

 

horše ta-mak 'amma

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.

ṭoot tawwa-sii • venison stew

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

paamu • acorn soup

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

 

hiwwuni-sokoote woola • roasted bay nut balls

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.

haale • cattails

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

sokoote warepmin • laurel mushrooms

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.

čawrišim tawwa-sii • yerba buena tea

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

waaka hoosi paatih pitlaš • native buckwheat pancakes

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.

miryan tawwa-sii • black sage tea

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

šetnen · valley oak acorn bread

Delicious, local valley oak acorn flour is baked into sweet balls of acorn bread; firm on the outside and with a pudding-like consistency on the inside, this method recorded in Rumsen Ohlone documentation from the 1930s allows us to make this rich, traditional power food again.

hooyomak • gathering

Closely looking at the Earth for minty yerba buena with a beloved elder from Louis Trevino’s Rumsen Ohlone family.

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