Healing at Indigenous Foods and Cultural Gathering Day 

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

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