The drink is really quite elegant-tasting. For a pink cider, wait until the berries are fully red and dry. Some will burst and release their little black seeds, but no biggie. California's aborigines, like all Native Americans, took complete advantage of every edible resource Mother Nature could provide them. Definitely enough to play with. I was curious about a mention of Manzanita cider because it turns out that while we have manzanitas neither Gordon nor I have ever bothered to try the berries. Opening Reception Join us at the Old Courthouse on 6 p.
Being of European descent, I decided on picking my manzanita berries green, but with a little rosy blush on them. The crabs would grasp the cluster and they could be pulled in without any falling off. Tear-off recipe pads will also be available, allowing visitors to take home some ways to enjoy California Indian foods. I let the solids settle for a day. Funding for the exhibit was provided by the Dry Creek Rancheria Band of Pomo Indians, the Mendocino County Office of Education, Exhibit Envoy and the Sun House Guild. The exhibit explores traditional California Indian food sources, their extensive and sophisticated system of environmental knowledge underlying use of food resources, the importance and continuing use of native foods in contemporary California Indian communities and examines contemporary issues of food localization, sustainability, nutrition and environmental health through an alternative, older lens.
Homegrown here: I fell into temptation and bought at the this week. They are, for the most part, lovers of arid places. A delightful and sometimes startling compendium of Native American cuisine the most authentic local food around , the book is also the blueprint for a museum exhibition of the same name that will open at Grace Hudson Museum in Ukiah on Sunday, July 11 at 1 p. Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Filled with historic and contemporary photographs, baskets and other artifacts, food specimens, memoirs and recipes, Seaweed, Salmon, and Manzanita Cider: A California Indian Feast is a new statewide traveling exhibition from the Grace Hudson Museum in Ukiah, organized by Exhibit Envoy.
We roasted, boiled, baked, leached, steeped, dried, and stored them, and, after contact, we fried, and canned them. After an overnight steep, I put everything back into a Mason jar. It is not, however, a plant identification book. Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Is the drink worth this effort? Dubin and Tolley write in their introduction that the recipes in this book are transcriptions from tribal and personal memory and, as such, fragments of living culture. The sediment is loaded with tannins, so you want it out of your cider. The County of Orange cannot attest to the accuracy of the information provided by the linked websites.
Like Ulysses, I should tie myself to the mast—pay for my native plants and get out. Filled with historic and contemporary photographs, baskets and other artifacts, food specimens, memoirs, and recipes, the exhibit features eight categories of food important in the lives of Native Californians: Fish; Shellfish and Seaweed; Meat; Vegetables; Berries, Fruits, and Flowers; Nuts and Seeds; and Salt. Seaweed, Salmon is a pretty little book. Seaweed, Salmon, and Manzanita Cider: A California Indian Feast The exhibit runs Oct. I noticed a lot of fine sludge. It was published by Heyday Books and has a total of 144 pages in the book.
Such long-term rootedness was possible due to the knowledge, respect, and restraint with which Native Californians approached the plants and animals that sustained them. I appreciate the authenticity of this book and its offerings as confirmed by our friends and elders, and our own experiences using them. Sweeten to taste for a cooling drink. Pure tannin, dry and bitter. Opinions and instructions vary wildly. Sherrie Smith-Ferri, director of the Grace Hudson Museum in Ukiah, curated the exhibition in consultation with her aunt, Kathleen Rose Smith, a California Indian artist and a member of the Coast Miwok and Dry Creek Pomo tribes. Peri of the Bodega Bay Miwok tribe.
Exhibition Support Funding for this exhibit was provided by the Dry Creek Rancheria Band of Pomo Indians, the Mendocino County Office of Education, Exhibit Envoy, and the Sun House Guild. Modern California Indians have retained much of the precious plant and animal knowledge of their ancestors, and are in a process of recovering even more. Octopus traps were made from the vines of the wild grape, and the largest of the green grape leaves were used in cooking meat, fish, shellfish, and fowl. The barnacles would cook until the incoming tide would extinguish the fire and cool the meal. Photo by Hank Shaw Filed Under: , , , Tagged With: , , Hank Shaw. This particular edition is in a Paperback format.
Krol's forceful and deeply reported stories about peoples, places and issues have won nearly a dozen awards. Smith-Ferri notes how much fun it was to put the exhibit together. The exhibition also contains preserved or processed examples of types of California Indian foods jars of kippered salmon, dried manzanita berries, dried seaweed, different types of acorns. Look at the top picture: They really do look like little apples. Now I have to find a book that explains that our Indians came to the marsh in the winter and not the summer, to fish and hunt and collect tules to build their homes. Sherrie Smith-Ferri, Director of the Grace Hudson Museum, curated this exhibition in consultation with her aunt, Kathleen Rose Smith, a California Indian artist and a member of the Coast Miwok and Dry Creek Pomo tribes. It will taste a little like a dry hard cider.
They discuss coastal foods like oysters and seaweed, as well as Southwest-specific foods, like yucca, agave, and our ever-prolific friend, the prickly pear. What to do with them? Now do it again, this time through cheesecloth. Sherrie Smith-Ferri, Director of the Grace Hudson Museum in Ukiah www. I found I would get really hungry if I worked too long a stretch of time on the exhibit. Best I can suss out, the Spaniards liked the berries greenish, while the Indians waited until they were brown and dry. Opening Reception- Sunday, , 2-4pm. That was a decade ago.