Chumash Acorn Processing Techniques

Michelle from California State Parks introduces the Northern Chumash, their cultural heritage, and resource management practices. The video focuses on acorns as a staple food, detailing their nutritional value and the traditional methods used by the Chumash to process and cook them. The video concludes with an assignment for viewers to recall key information about the Chumash's use of acorns.

Who are the earliest known residents of the Oceano Dunes District?

• The Inuits

• The Aztecs

• The Northern Chumash Native Americans

• The Mayans

What type of landscape did the Chumash use as their grocery store?

• Urban markets

• Natural managed landscapes

• Imported goods

• Oceanic resources

Which tree species did the Northern Chumash prefer for collecting acorns?

• Valley Oak

• Blue Oak

• Coast Live Oak

• Black Oak

What makes raw acorns inedible?

• Excessive salt

• Lack of nutrients

• Toxic tannic acid

• High sugar content

What is the first step in the acorn leaching process?

• Soaking the acorns in water

• Grinding the acorns into flour

• Drying the acorns in the sun

• Boiling the acorns

How many times is the leaching process typically repeated?

• Twice

• Three times

• Once

• Four times

What tool did the Chumash use to pound acorns into flour?

• A wooden mallet

• A grinding stone

• A mortar and pestle

• A hammer

How did the Chumash cook acorn mush without metal pots?

• With hot stones in baskets

• By boiling in wooden bowls

• By roasting over an open flame

• Using clay pots

What was used to heat the water in the cooking baskets?

• Boiling water

• Firewood

• Hot stones

• Sunlight

What was the final step before the acorn mush was ready to eat?

• Removing the stones

• Mixing with other ingredients

• Cooling the mush

• Adding spices