Discuss: Acorn Bread

I used to live in California where the indigenous native people made a jello out of crushed acorns. Later when I taught in South Korea I discovered the Koreans make the same dish (they call it totori-muk) from acorns ground in a mortar and pestal. I began to see more and more similarities between the native people of Korea and the tribes of the west coast including totem poles, animal clans, shaman and feathers as head adornments. Have kept this inside me a long time wondering where to say it. Decided to write it down after reading about your acorn bread. I live on an oak covered street and this year is, as you say, a bumper crop. I’m going to get me a bag and make some of your bread. Better me than the damn ground squirrels. Thank you.

We gathered, soaked and baked acorns as a family. My dad liked to figure out how to live off the land….wonderful experience.
Joni, your writing reminds me of William Stafford.

Giles—acorn jello—I am intrigued.  And it’s true, ground squirrels will eat you out of house, home, & tater tots if you let them!

Melinda, many thanks for the William Stafford comparison—a true compliment.

“If a tree can bear thousands of acorns in a season, as many do, eating a few pounds won’t make much difference. Is this the attitude that wiped out passenger pigeons, once famous for their migration?”

No, it’s not.  The attitude of taking every last acorn and selling it for a quick one-time profit, and then cutting down the oaks for firewood, is what killed the passenger pigeon (or more appropriately, the buffalo).

“Manna lying on the ground, free for the taking, but it’s a lot of work.”

Reminds me of my grandmother picking and preparing dandelions for salads in March.  In addition to trying this bread with my kids, I’ll have to go back to one of my family traditions that I haven’t pursued in 20 years or so.

Thanks!