Cultural & Ecological Enhancement Network

Acorn Festival

Saturday, November 5, 2011

9:00AM – 6:00PM

Selma Community Center

The event is FREE. No admission

2011 Schedule

11:00 Welcome

12:00  Sample acorn foods

1:00-3:00 Acorn processing stations – learn how to process

3:00 Cooking acorn in a basket demonstration – traditional Native American cooking techniques using hot rocks and basket

4:30  Scarecrow contest winner, Raffle winners

5:00  Acorn foods dinner – sample different dishes prepared with acorns

6:00  Event ends

Displays and booths set up all day

Scarecrow contest

Traditional tools & fishing gear – Tom Smith of Ancient Trails

Traditional baskets – Lena Hurd of the Yurok

Coyote Rising rawhide rattles – Jill Talise

About Acorns

Acorns have been important among many diverse cultures across the world because they are abundant, easily stored for long periods of time, and are high in nutrition. Acorns are a source of protein and vitamin C and they are high in magnesium, calcium, and phosphorus. They have a nutty taste that goes well with many foods.

There are many species of oaks and all acorns, the fruits of the oaks (Quercus species) and Tanoaks (Lithocarpus densiflorus), are edible. Despite their initial bitterness, acorns have been used as a food by humans almost everywhere oaks grow. Acorns have been important in human history through much of the temperate zone of the northern Hemisphere including Europe, the Mediterranean, North Africa, Mid East, Asia and North America. Acorns were perhaps nowhere more important than in California and southwestern Oregon where acorns made up half of the diet for many of the tribes of this region.

Acorns are still eaten regularly in Korea and North Africa, and they remain important to the culture of the people in parts of Spain. Among many tribes in California and Oregon, acorns are featured to this day in feasts of cultural significance.

So how does this bitter fruit become a delectable food? The bitterness of an acorn comes from tannins. Tannin is a natural substance found in many plants; it is tannins which make your mouth pucker when drinking red wine or a strong cup of black tea. Tannins are water soluble and so they are easily leached out of the acorns using water until they are no longer bitter. Tannins may require a little work to remove but they are also the very reason acorns store so well. Therefore in many cultures acorns are stored for years  in the shell, and only leached as needed.

One of the workshops to be conducted during the day will discuss leaching and cooking acorns, with recipes being handed out. Lena Hurd of the Yurok Tribe will demonstrate how to cook acorns in a basket the traditional way.