 It may sound exciting to eat off the land in wilderness, but most of us would probably not survive long without a grocery store nearby. Yet food grows all around us, if you just know where to look for it. Sara Calvosa Olson possesses such knowledge, and shares it with us in a new book. Sara calls the work a "reverse cookbook," titled Chími Nu’am: Native California Foodways for the Contemporary Kitchen. The book is laid out as a gentle introduction to bridge the gap between modern foods and the old ways. The author is part Karuk and grew up along the Trinity River; our Native American Heritage Month coverage continues with this interview. The title? Chími Nu’am means “Let’s eat!” in the Karuk language.
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