In her sumptuous cookbook Chími Nu’am, meaning “Let’s eat!” in the Karuk language, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. For her appearance at THE 222, she will share delicious and inventive takes on Native food styles from across California—plus a few samples will be available. Her book draws on seasonal recipes centered on a rich array of Indigenous ingredients, from Fall (elk meat, chili beans and acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry-braised smoked salmon, acorn milk freezer pops). She offers guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing. Food sovereignty and its importance to the Karuk community—and everyone who eats—is another aspect of this talk. Her book will be available for purchase.

Thursday November 20, 7:00 PM