ACORNS ARE PART OF OUR HISTORY
Acorns have been a food source for thousands of years, even before the production of wheat. It is believed acorns made up almost 50% of the California Native American's diet. Famed naturalist and preservation activist, John Muir, called acorn cakes "the most strength-giving food."
Today, you can find dotorimuk (acorn jelly) in South Korea and acorn liquor in Spain and Portugal. In the US, acorns are popping up in dishes made by James Beard Award-winning and Michelin-starred chefs.
Listen to restoration ecology expert David Bainbridge and William Bryant Logan, author of Oak – The Frame of Civilization, talk about the history of acorns.
ACORNS ARE DELICIOUS & NUTRITIOUS
Food made from acorns has a delicious, nutty flavor. Like many nuts, acorns can be an excellent addition to a balanced diet. Acorns are naturally gluten-free, contain high levels of polyphenols and antioxidants, are lower in fat than most nuts, and are a good source of vitamin B6 and an excellent source of manganese per 1 oz serving.
OAKS ARE ENVIRONMENTAL CHAMPIONS
Acorns are a HUGE, forgotten food resource just lying around. Oak trees require little cultivation, no tilling, fertilizer or irrigation, and are long-lived and naturally drought tolerant. Best of all, oaks give us oxygen and absorb carbon dioxide.