NEW BOOK RELEASE: Chími Nu'am, OUT NOW!

Ayukîi!

Sara Calvosa Olson is a food writer & best-smelling author living on Huiman Coast Miwok Land. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. With an interest in using both culturally sound & faithfully updated techniques honoring traditional plants and animals, her cooking inspires a new look at the oldest foods in California.

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Locals to the Marin and Bay Area can come find me live at the Salt + Spine Live Podcast Recording in the Mill Valley Public Library. Read up and sign up here.

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I know that many of us are actively decolonizing our diets in our own ways, each at our own pace. Every season is a new opportunity to share knowledge and to offer a light in the dark for those that are in every stage of connection or reconnection with their traditional ways; a chance to introduce each other to our plant relatives, to begin forming or to keep nurturing a relationship with our cultural biomes, and to support each other in our journeys. I’m Karuk and acorns, fish, deer meat, peppernuts, gathered plants & mushrooms, and uniquely cultivated tobacco are traditional staples in my culture. Some recipes may be uber traditional, some recipes may only use one or two culturally important ingredients, but I still consider these dishes a touchstone to my ancestors; gathering, cooking, and eating together is ceremony.