If you live in the West, you've seen the mystical manzanita: it is a captivating shrub, if such a thing can be said with a straight face. Manzanita leaves are perfect ovals, thick (to hold in moisture ...

SANTA CRUZ >> As storm clouds threatened overhead, State Park Ranger Alex Tabone leached ground acorn through sand and California Native Plant Collection curator Rick Flores labored over a bowl of ...

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 ...

Manzanita Cider tastes much like dry, hard apple cider, only without the alcohol. Here’s how to make the cider, which can also be used to make sorbet, syrup or a manzanita martini. Pick green berries ...

Foreword / Kathleen Rose Smith -- Introduction / Margaret Dubin and Sara-Larus Tolley -- Fish. Ye'ja / Darryl Babe Wilson -- Salmon cooked on a redwood stick / Bradley Marshall -- Kippered salmon and ...

Before cooking with local, organic ingredients was trendy, Native California Indians encompassed this lifestyle, harvested the land and let nothing go to waste. The authentic food of Native ...

“Seaweed, Salmon, and Manzanita Cider: A California Indian Feast” – a statewide traveling exhibition from the Grace Hudson Museum and Exhibit Envoy filled with historic and contemporary photographs, ...