I'm going to start off with cracking the acorns first, see if there's skin just slid

off, see how you perfect that is, just like that.

I'm peeling off some of this skin that's after you shell them, there's a skin on the acorn

that you have to remove before you can make it into flour.

So after we get the acorn like this, what we're going to do is for the ones that are all

done, we're going to start to make them into a flour, which we're still not edible yet

because they still have the tannic acids and then after then we have the flour, then we'll

start to leach it to take out all the bitters.

So do you imagine our ancestors did this every single day?

Not just even to make a small amount, but to feed the entire village.

You're listening to Outside In, a show about the natural world and how we use it.

I'm Sam Evans Brown.

And you're hearing Vincent Medina and Lewis Trevino grinding black oak acorns in their

backyard in San Lorenzo, California and teaching kids from their community how to process

the nuts.

Vincent and Lewis are partners in many senses of the word, partners in food, in business

and in life.

They're both aloney people.

And acorns are at the heart of their story.

Porsche Tuhi Maacom, Kanakraakat, Vincent Medina.

To everybody, my name is Vincent Medina.

My family is indigenous to the East Bay, which is where we're at right now.

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