Roots and Revival: How California Chefs Are Bringing Indigenous Ingredients Back to the Table
Long before farm-to-table became a restaurant marketing phrase, California's indigenous communities had already perfected a profound relationship with the land's edible bounty. Today, a new generation of chefs—many working in direct partnership with tribal nations—is reaching back into those ancestral food traditions and finding ingredients and techniques that are reshaping California cuisine in exciting, meaningful ways. This is a story about acorn flour, native herbs, and the people committed