Acorn: Giver of Life 

October 7, 2024 – Yosemite National Park officials offer some history on Native American acorn use.

Historically, it is estimated that over 75% of Native Americans living in California consumed acorns daily. Some called Yosemite Valley Awia'a, from the Paiute word wia (acorn), meaning Acorn Place.

Oaks fruit irregularly, delivering a high yield every few years in a phenomenon known as mast. Because of the uncertainty of acorn production in a given year, surplus acorns were stored in chuckas (acorn granaries) to sustain families year-round.

Each acorn that falls from Tele Li, or black oak, offers about 15 calories, vitamins A and C, and essential amino acids. For deer, bears, rodents, and woodpeckers, this abundance of nutrients is easily accessible. Humans wishing to feast have a process that involves leaching the acorns of their bitter tannic acid.

The first step in preparing acorn is shelling and separating harvested nuts. Nuts are then pounded into flour using bedrock mortars. Hot water is repeatedly poured through a basket containing the acorn meal, leaching the tannic acid out of the flour. The tannin-free meal can be cooked into soup, paste, or bread.

Maggie Howard (Tabuce) filling chucka with acorns.

Aida Icho drying acorns.

Lucy Brown pounding acorn.

Source & photos: NPS