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Annilea Hillman with baskets from her acorn processing demonstration. -
Tina Taylor turns frybread. -
Frying battered sa’roh, or sea anemone. -
Mussels, or pee’-eeh in Yurok, have been a consistent part of Indigenous peoples’ diets along the North Coast. -
Leonela Bolanos uses her thumbs to separate the cartilaginous spine from a lamprey eel. -
Leonela Bolanos pulls the spine from a lamprey eel. -
After demonstrating how to remove their spines, Robert Ray grills the lamprey eels he caught on the Klamath River with a traditional eel hook. -
After the ceremony honoring elders, attendees line up for a meal of traditional Indigenous foods. -
Dana Rose scrapes the acorn porridge from her best cooking rocks. -
Dana Rose says the thickened acorn porridge at the bottom of the pot and clinging to the cooking rocks is the sweetest. -
Participants share a meal of traditional Native foods in the covered picnic area at Sumêg Village -
A fire smolders at Suêmeg Village after the rain subsides. -
Dianna Beck looks on as Kayla Maulson serves chowder with traditionally harvested mussels. -
Processed eels ready for the grill. -
Freshly harvested mussels in a chowder with local vegetables. -
Kate Lowry and Elizabeth Hernandez make plates for elders. -
After the ceremony honoring elders, attendees line up for a meal of traditional Indigenous foods.
Healing at Indigenous Foods and Cultural Gathering Day
