Read how the Chumash fished with weirs nets, hooks and tridents and loved to roast fish over the fire. Also read how their collected Live Oak acorns pounded them into flour, leached out the tannins with hot water through baskets of the flour, then cooked them as porridge or sometimes cooked them as cakes over a steatite comal. They also ate mushrooms, seaweed and aphid honey as a sweetener.
— Dec 08, 2025 07:34PM
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