On January 21st, 2018, we will lead a cooking demonstration at the California Indian Museum and Cultural Center in Santa Rosa, California for their Tribal Youth Ambassador Program. We will discuss the need to decolonize diet, and methods in making traditional foods accessible.

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

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

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

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

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.

On November 16th we will bring a food tasting to the West Berkeley Public Library. We will speak about the efforts to decolonize our diets and bring Ohlone cuisine back home. Joining us will be our dear friend Malcolm Margolin — author of The Ohlone Way.

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

mak-'amham will share Ohlone cuisine at a tasting session at the Fall Harvest Celebration on Saturday, October 14th, 10 am to 4 pm at the Indian Valley Organic Farm and Garden, Indian Valley Campus, College of Marin.

mak-'amham will bring Ohlone cuisine and have a discussion about traditional wellness and the decolonization of Native diets at the Language is Life Symposium, hosted by the Advocates for Indigenous California Language Survival on October 7, 2017.

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