Gathering, processing and cooking indigenous nuts like acorns and pine nuts is in full swing in late summer and early autumn. These small gifts of protein and flavor are important to Indigenous culture. Picking and preparing them in the traditional way creates stronger connections to culture and nature and promotes a deeper understanding of food and flavor. We’ll talk about nuts with Native food educators and culture keepers.

Guests:

Amber Torres (Walker River Paiute) – of the Walker Rive Paiute Tribe

Devon Mihesuah (enrolled citizen of the Choctaw Nation of Oklahoma) – professor at Kansas University

Elena Terry (A member of the Ho-Chuck Nation) – food and culinary program coordinator for , exec chef and founder of

Emily Burgueno (Kumeyaay from the Iipay Nation of Santa Ysabel) – harvester

Twila Cassadore (San Carlos Apache Tribe) – cultural project assistant for the San Carlos Apache Tribe

Break 1 music: Cultural Survival (song) (Travelling Sun) (artist) Miyoskamin (Early Springtime) (album)

Break 2 music: Ah Ha Ha Ha (song) (artist) RiverFlowz Rural Recordings Atauciq