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Ayukîi,

This page is currently under construction—please see the FAQ for more information about my plans. If you’re interested in hiring me to write for your organization (I’m currently only interested in working in the non-profit sector, Native organizations especially) and are here to view some samples of work, please click on Sara Calvosa Olson. If you’re interested in Indigenous recipes and gathering information and/or connecting with fellow Native pals for trading, please subscribe to my sure-to-exist newsletter for Ákih Sára. Or, if you have recipe ideas you’d like to share, please fill out the contact form.

Yôotva!

Sara

Coming soon…

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.

The venison is browned in acorn flour, braised in apple brandy, served over smoked preserved lemon risotto.

The venison is browned in acorn flour, braised in apple brandy, served over smoked preserved lemon risotto.

Beet pickled quail eggs with redwood tips.

Beet pickled quail eggs with redwood tips.

Roasted Peppernuts (Bay Nuts) gathered in the Fall.

Roasted Peppernuts (Bay Nuts) gathered in the Fall.

 
 
 
 
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Little adventures, family life, food.

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