mak-'amham lunchtime pop-up
Jan
27
1:00 PM13:00

mak-'amham lunchtime pop-up

mak-‘amham lunchtime pop-up

Hosted at E14 Gallery

On Saturday, January 27th from 1pm to 3pm mak-‘amham will host a public pop-up in Old Oakland at E14 Gallery.

horše ṭuuxi makkam, it's time to eat some Ohlone foods!

mak-‘amham will host a public pop-up Ohlone feast in xučyun (Old Oakland) at the E14 Gallery on January 27th from 1-3pm.

This will be a unique chance to try the oldest flavors of the East Bay and decolonize a very colonial area, Old Oakland, in the process. 

mak-‘amham will bring a feast of filling locally gathered small bites and native teas. We will also showcase and discuss the raw ingredients we gather here in our community’s East Bay homeland.

We aim to show the vibrancy of living Ohlone culture and the persistant beauty of the old ways that we cherish. We will discuss our community’s inseperable and enduring connection to our East Bay homeland, the very area we descend from.

Plan for an afternoon of powerful food, woke folks, Indigenous house music from DJ Jade (Pomo), and bountiful amounts of love — love for who we come from, where we come from, and where we are going.

For more information, along with our menu, please visit makamham.com.

'ammamak — let's eat!

MENU:

himmen (first)

•roasted piñon nuts

•soft boiled quail eggs

•acorn bisque

paired with rose hip tea

uṭṭin (second)

•sorrel, watercress + purslane salad with popped amaranth, roasted pine nuts, walnuts, blackberries + currants served with elderberry +walnut oil vinagerette

paired with yerba buena tea

kaphan (third)

•savory dandelion greens bisque cooked with bay laurel + duck fat

•hazelnut flour crackers

paired with white sage tea

katwaš (fourth)

•venison + chanterelle mushroom stew, cooked with bay laurel, yerba buena + pine

paired with elderberry tea

miššur (fifth)

•acorn flour brownies with walnuts + sea salt 

•sweet hazelnut milk chia pudding with blackberries + currants

paired with bay laurel blossom soda

 

For more information about mak-‘amham + our efforts to decolonize Ohlone cuisine visit us at www.makamham.com + follow us on Instagram @makamham

‘alšip-mak (we are grateful) to E14 Gallery for graciously opening up a space for us to share our powerful foods.

 

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Jan
12
12:00 PM12:00

Sacramento Native American Health Center Lunchtime Feast

On January 12th, 2018, we will cater a feast to the Sacramento Native American Health Center. Our menu will consist of:

1/12 Sacramento Native American Health Center food catered by mak-‘amham

Appetizer: 

  • dandelion greens bisque cooked in duck broth with bay laurel 
  • acorn soup cooked with bay laurel

Main: 

  • savory acorn flatbreads with hazelnut butter with local chanterelle mushrooms with popped amaranth
  • venison meatballs with cooked with crushed yerba buena, mushrooms and huckleberry served with a blackberry dipping cooked with yerba buena + bay laurel
  • sorrel and watercress salad with soft boiled quail eggs, toasted amaranth, roasted pine nuts, blackberries and huckleberries. served with elderberry and walnut oil vinagerette

Dessert:

  • acorn flour brownies with walnuts and sea salt 
  • sweet toasted pinole cakes

Beverage:

  • yerba buena tea
  • white sage tea
View Event →
Dec
17
12:00 PM12:00

mak-'amham public pop-up lunchtime feast

mak-‘amham lunchtime pop-up

Hosted at E14 Gallery

472 9th St in xučyun (Oakland) 

 

On Sunday, December 17th from 12pm to 2pm mak-‘amham will host a public pop-up in Old Oakland at E14 Gallery. $20-$50 sliding scale

horše ṭuuxi makkam, it's time to eat some Ohlone foods!

mak-‘amham will host a public pop-up Ohlone feast in xučyun (Old Oakland) at the E14 Gallery on December 17th from 12-2pm.

This will be a unique chance to try the oldest flavors of the East Bay and decolonize a very colonial area, Old Oakland, in the process. 

mak-‘amham will bring a feast of filling, locally gathered small bites and native teas. We will also showcase and discuss the raw ingredients we gather here in our community’s East Bay homeland.

We aim to show the vibrancy of living Ohlone culture and the persistant beauty of the old ways that we cherish. We will discuss our community’s inseperable and enduring connection to our East Bay homeland, the very area we descend from.

Plan for an afternoon of powerful food, woke folks, Indigenous house music, and bountiful amounts of love — love for who we come from, where we come from, and where we are going.

'ammamak — let's eat!

MENU:

  • savory acorn flour flatbreads with hazelnut butter + local chanterelle mushrooms with popped amaranth seed
  • salted roasted piñon nuts
  • soft boiled quail eggs
  • venison meatballs cooked with crushed yerba buena + huckleberry
  • blackberry dipping sauce cooked with yerba buena + bay laurel
  • sorrel, watercress + purslane salad with popped amaranth, roasted pine nuts, walnuts, blackberries and huckleberries. served with elderberry and walnut oil vinagerette
  • acorn flour brownies with walnuts and sea salt 
  • sweet toasted pinole cakes
  • yerba buena tea
  • manzanita cider
  • black sage tea
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Dec
7
12:00 PM12:00

Christensen Fund Lunch

mak-'amham will cater a lunch for the Christensen Fund, an organization that works to foster Indigenous cultures.

Our menu will consist of:

himmen

  • pureed local mushroom bisque cooked with duck broth and bay laurel 
  • roasted in shell piñon nuts

'uṭṭin

  • savory acorn flatbreads with hazelnut butter with local chanterelle mushrooms with popped amaranth
  • venison meatballs with cooked with crushed yerba buena, mushrooms and huckleberry served with a blackberry dipping cooked with yerba buena + bay laurel
  • sorrel and watercress salad with soft boiled quail eggs, toasted amaranth, roasted pine nuts, blackberries and huckleberries. served with elderberry and walnut oil vinagerette

kaphan

  • acorn flour brownies with walnuts and sea salt 

'uwetto

  • yerba buena tea
  • black sage tea
View Event →
Nov
18
12:00 PM12:00

mak-'amham at Indian Valley Farm

mak-'amham will cater the Cultural Conservancy's Fall Harvest Gathering at Indian Valley Farm. It will be open to the public. Learn more at nativeland.org

Our menu will consist of:

himmen (appetizer) 

local mushroom stew with bay laurel and yerba buena

'uṭṭin (main)

savory hazelnut butter acorn flatbread with local mushrooms with popped amaranth

venison meatballs with yerba buena and mushrooms with huckleberry

sorrel and watercress salad with hard boiled quail eggs, toasted amaranth, roasted pine nuts, blackberries and huckleberries. served with elderberry and walnut oil vinagerette

kaphan (dessert)

acorn brownies with walnuts and sea salt

toasted sweet pinole cakes

'uwetto (drink)

yerba buena tea

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Nov
17
2:00 PM14:00

Cooking Class at UC Berkeley

A private event for UC Berkeley's Native American Student American Student Development Center. Demonstrating how to make traditional foods accessible and ways to eat them regularly. We will discuss how food and cuisine are tied to justice for our Indigenous people.

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Nov
15
12:00 PM12:00

Speaking on the Decolonization of Ohlone Diet & mak-'amham

At California College of the Arts in Oakland.

We will speak about our efforts to revive and strengthen traditional Ohlone Indian foods. Our work to strengthen our food is rooted in the decolonization process, and we will discuss ways that bringing our Ohlone foods back to the tables of our communities has been part of a larger effort to reclaim cultural traditions that were taken from our people through invasion, colonization, and assimilationist policies. Together, we work to reverse those effects and connect with a worldview that is aligned with our ancestors

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Oct
1
2:30 PM14:30

Alliance for California Traditional Arts cultural event featuring cuisine from mak-'amham

mak-'amham will cater the Alliance for California Traditional Arts cultural event in Oakland, California on October 1, 2017. Our menu will be composed of Ohlone small bites that are the first flavors of Oakland.

MENU:

himmen (first) 

 salted acorn flour tempura sage leaves with a bay laurel dipping sauce

'uṭṭin (second)

savory hazelnut butter acorn flatbread with local mushrooms + popped amaranth

venison meatballs with crushed yerba buena + local mushrooms + huckleberry

sorrel and Indian greens salad with firm quail eggs, popped amaranth, roasted pine nuts, blackberries + huckleberries. served with elderberry and walnut oil vinagerette

kaphan (third)

acorn flour brownies with walnuts and sea salt

View Event →