Native Foods: Dining with Nature

Fort Mason Center | Included with Taste Pavilions Ticket: $45 – 65 | Saturday, August 30; 11am – 3pm; 5pm – 9pm | Sunday, August 31; 11am – 3pm; 5pm – 9pm

America has been home to a rich, diverse food culture for many centuries longer than the United States have existed. The Native Foods Pavilion brought country’s native and natural worlds to life. A woven tule hut made from native California grass provided a space where visitors learned and listened to stories about food traditions like grinding acorns to make flour, foraging for seaweed and gathering wild rice. Tasting native foods and exploring the exhibit allowed visitors to experience the scents, tastes, textures and rhythms of the native cultures that predated European settlement and are still in practice today.

Featured producers or contributors:

•    Bassian Farms, San Jose, CA
•    Casado Farms, San Juan Pueblo, NM,
•    Diane Almendariz, Sacramento, CA,
•    GreenLeaf, San Francisco, CA
•    Lois Ellen Frank, Santa Fe, NM
•    Picarus Pueblo, Intertribal Bison Cooperative, Penasco, NM
•    Sandy Garcia, CA
•    Sierra Meat Co., Reno, NV
•    Walter Whitewater, NM
•    White Earth Land Recovery Project, Callaway, MN
•    Veritable Vegetable, San Francisco, CA

Curator:Bernadette Zambrano, Urban Gardener and Seed Saver; Lois Ellen Frank, Native Foods Chef from Red Mesa Cuisine

Designer: John Glavis, Organic Gardener and Permaculturalist; Diana Almendariz, Tule weaver of Wintu and Maidu ancestry

In-Kind Supporters: Durham Ranches, Inc., Full Belly Farm