{"id": 29542, "species": {"value": 3105, "label": "Populus sp."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "346", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "'Berries' chewed as gum, particularly with chili.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 346"}
{"id": 29473, "species": {"value": 3102, "label": "Populus fremontii S. Wats."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "213", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "'Berries' eaten or chewed like gum.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 213"}
{"id": 14199, "species": {"value": 1538, "label": "Eriophorum angustifolium ssp. subarcticum (Vassiljev) Hult\u201an ex Kartesz & Gandhi"}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "184", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Female' stems used for food.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 184"}
{"id": 1728, "species": {"value": 89, "label": "Agave americana L."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "145", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 27, "label": "Beverage"}, "notes": "'Hearts' and roots pit baked, crushed and fermented into an intoxicating beverage.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 145"}
{"id": 27229, "species": {"value": 2938, "label": "Picea sitchensis (Bong.) Carr."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "234", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Little cones' and buds used for food.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 234"}
{"id": 6197, "species": {"value": 442, "label": "Asclepias speciosa Torr."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "'Milk' squeezed from leaves and stems and chewed as gum.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 45"}
{"id": 14190, "species": {"value": 1537, "label": "Eriophorum angustifolium Honckeny"}, "tribe": {"value": 4, "label": "Alaska Native"}, "source": {"value": 132, "label": "h53"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Mouse nuts' found in mice caches, cooked and eaten with seal oil.", "rawsource": "Heller, Christine A., 1953, Edible and Poisonous Plants of Alaska, University of Alaska, page 131"}
{"id": 9761, "species": {"value": 928, "label": "Chrysolepis chrysophylla var. chrysophylla"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Nuts' roasted in coals and eaten.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 24"}
{"id": 9771, "species": {"value": 928, "label": "Chrysolepis chrysophylla var. chrysophylla"}, "tribe": {"value": 266, "label": "Tolowa"}, "source": {"value": 70, "label": "b81"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Nuts' shaken out of the dried fruits, rolled over hot coals and eaten.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 24"}
{"id": 9772, "species": {"value": 928, "label": "Chrysolepis chrysophylla var. chrysophylla"}, "tribe": {"value": 289, "label": "Yurok"}, "source": {"value": 70, "label": "b81"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "'Nuts' used for food.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 24"}
{"id": 35577, "species": {"value": 3510, "label": "Sagittaria latifolia Willd."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "319", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "'Potatoes' at the end of the roots dried, boiled and used for food.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"}
{"id": 37159, "species": {"value": 3586, "label": "Sarcobatus vermiculatus (Hook.) Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 141, "label": "h56"}, "pageno": "155", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 52, "label": "Fruit"}, "notes": "'Seeds' (actually fruits) used for food.", "rawsource": "Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 155"}
{"id": 26364, "species": {"value": 2873, "label": "Phaseolus vulgaris L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "A great number of varieties of beans were used.", "rawsource": "Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 104"}
{"id": 35177, "species": {"value": 3480, "label": "Rumex acetosella L."}, "tribe": {"value": 215, "label": "Saanich"}, "source": {"value": 23, "label": "tb71"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Acid-tasting leaves eaten like lettuce.", "rawsource": "Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 85"}
{"id": 25234, "species": {"value": 2715, "label": "Oxyria digyna (L.) Hill"}, "tribe": {"value": 151, "label": "Montana Indian"}, "source": {"value": 73, "label": "b05"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Acid-tasting leaves used as a salad.", "rawsource": "Blankinship, J. W., 1905, Native Economic Plants of Montana, Bozeman. Montana Agricultural College Experimental Station, Bulletin 56, page 17"}
{"id": 20509, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorn flour stored in large storage baskets. People would camp in groves when harvesting the fruit.  Certain villages had certain fruit crops.  Fruits were gathered after they had fallen from the trees, but before insects invaded them.  While younger men hunted, the remainder of the people played games centered around removing the shells from the seed.  When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place.  It was then leached in sand with cold water.  The finished flour was mixed with water to make a paste which could be cooked in several ways.  A gruel was most often made by cooking the paste in cooking baskets.  Hot rocks were placed into the paste to bring it to boiling.  The rocks were kept from burning the basket with 'acorn paddles.'  The rocks were placed in and out of the gruel with twigs bent into a U-shape.  Males ate gruel with wooden spoons, the females used mussel shells.  The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat.  Gruel was flavored with venison, herbs, etc.  The paste was occasionally baked as patties in hot coals.  Flour was stored in large storage baskets.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 31987, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 282, "label": "Yana"}, "source": {"value": 181, "label": "ss43"}, "pageno": "249", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorn flour used to make bread.", "rawsource": "Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249"}
{"id": 31989, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 282, "label": "Yana"}, "source": {"value": 181, "label": "ss43"}, "pageno": "249", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorn flour used to make mush.", "rawsource": "Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249"}
{"id": 20504, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorn flour used to make paste and gruel and flavored with venison and herbs. People would camp in groves when harvesting the fruit.  Certain villages had certain fruit crops.  Fruits were gathered after they had fallen from the trees, but before insects invaded them.  While younger men hunted, the remainder of the people played games centered around removing the shells from the seed.  When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place.  It was then leached in sand with cold water.  The finished flour was mixed with water to make a paste which could be cooked in several ways.  A gruel was most often made by cooking the paste in cooking baskets.  Hot rocks were placed into the paste to bring it to boiling.  The rocks were kept from burning the basket with 'acorn paddles.'  The rocks were placed in and out of the gruel with twigs bent into a U-shape.  Males ate gruel with wooden spoons, the females used mussel shells.  The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat.  Gruel was flavored with venison, herbs, etc.  The paste was occasionally baked as patties in hot coals.  Flour was stored in large storage baskets.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 31838, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31933, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31995, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 32183, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 47, "label": "Special Food"}, "notes": "Acorn meat considered a delicacy and favored at social and ceremonial occasions.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 20503, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorn paste made into patties and baked in hot coals. People would camp in groves when harvesting the fruit.  Certain villages had certain fruit crops.  Fruits were gathered after they had fallen from the trees, but before insects invaded them.  While younger men hunted, the remainder of the people played games centered around removing the shells from the seed.  When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place.  It was then leached in sand with cold water.  The finished flour was mixed with water to make a paste which could be cooked in several ways.  A gruel was most often made by cooking the paste in cooking baskets.  Hot rocks were placed into the paste to bring it to boiling.  The rocks were kept from burning the basket with 'acorn paddles.'  The rocks were placed in and out of the gruel with twigs bent into a U-shape.  Males ate gruel with wooden spoons, the females used mussel shells.  The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat.  Gruel was flavored with venison, herbs, etc.  The paste was occasionally baked as patties in hot coals.  Flour was stored in large storage baskets.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 32453, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 78, "label": "sd52"}, "pageno": "6", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns baked and used for food.", "rawsource": "Speck, Frank G. and R.W. Dexter, 1952, Utilization of Animals and Plants by the Malecite Indians of New Brunswick, Journal of the Washington Academy of Sciences 42:1-7, page 6"}
{"id": 32057, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32064, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 43, "label": "Cochiti"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32080, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32098, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 222, "label": "San Felipe"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32102, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32104, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 43, "label": "Cochiti"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32110, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 64"}
{"id": 32112, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32116, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 222, "label": "San Felipe"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled and eaten.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32021, "species": {"value": 3258, "label": "Quercus dunnii Kellogg"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "246", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns boiled into mush.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246"}
{"id": 32219, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "246", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns boiled into mush.", "rawsource": "Steward, Julian H., 1933, Ethnography of the Owens Valley Paiute, University of California Publications in American Archaeology and Ethnology 33(3):233-250, page 246"}
{"id": 32460, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled like beans and roasted over coals.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 40"}
{"id": 32416, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns boiled, pounded and mixed with mescal.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41"}
{"id": 32449, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns boiled, roasted, pounded, mixed with meal or meat and eaten as soup.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 31899, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns boiled, simmered to remove lye, ground, sifted and made into mush with bear oil seasoning.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66"}
{"id": 31898, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 88, "label": "Pie & Pudding"}, "notes": "Acorns boiled, simmered to remove lye, ground, sifted and made into pie.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66"}
{"id": 31900, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 138, "label": "Menominee"}, "source": {"value": 51, "label": "s23"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns boiled, simmered to remove lye, ground, sifted, cooked in soup stock to flavor and eaten.", "rawsource": "Smith, Huron H., 1923, Ethnobotany of the Menomini Indians, Bulletin of the Public Museum of the City of Milwaukee 4:1-174, page 66"}
{"id": 32281, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "320", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 31, "label": "Vegetable"}, "notes": "Acorns boiled, split open and eaten like a vegetable.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 320"}
{"id": 32125, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 53, "label": "Cowlitz"}, "source": {"value": 25, "label": "g73"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns buried in the mud for leaching and used for food.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 27"}
{"id": 32026, "species": {"value": 3260, "label": "Quercus emoryi Torr."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 85, "label": "Candy"}, "notes": "Acorns chewed as a confection.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 47"}
{"id": 32287, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 56, "label": "Soup"}, "notes": "Acorns chopped and cooked in soups and meats.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31"}
{"id": 32288, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns chopped, cooked over fire and eaten.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 31"}
{"id": 20527, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "83", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 5, "label": "Forage"}, "notes": "Acorns collected by woodpeckers.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83"}
{"id": 31982, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns considered a staple food and used to make mush.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32213, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns considered a staple food and used to make mush.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32259, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns considered a staple food and used to make mush.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32592, "species": {"value": 3295, "label": "Quercus wislizeni A. DC."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns considered a staple food and used to make mush.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 20537, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 266, "label": "Tolowa"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns considered the main staple.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 20544, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 289, "label": "Yurok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns considered the main staple.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 20507, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 70, "label": "b81"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns considered the main staple. People would camp in groves when harvesting the fruit.  Certain villages had certain fruit crops.  Fruits were gathered after they had fallen from the trees, but before insects invaded them.  While younger men hunted, the remainder of the people played games centered around removing the shells from the seed.  When the seeds were ground, a basket with a hole in the bottom large enough to include the stone mortar was placed over the mortar to keep the acorn flour in place.  It was then leached in sand with cold water.  The finished flour was mixed with water to make a paste which could be cooked in several ways.  A gruel was most often made by cooking the paste in cooking baskets.  Hot rocks were placed into the paste to bring it to boiling.  The rocks were kept from burning the basket with 'acorn paddles.'  The rocks were placed in and out of the gruel with twigs bent into a U-shape.  Males ate gruel with wooden spoons, the females used mussel shells.  The cake of acorn meal that formed around the hot rocks was given to children as sort of a treat.  Gruel was flavored with venison, herbs, etc.  The paste was occasionally baked as patties in hot coals.  Flour was stored in large storage baskets.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 35"}
{"id": 31963, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 281, "label": "Wintoon"}, "source": {"value": 109, "label": "m66"}, "pageno": "265", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Acorns dried and preserved for future use.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 265"}
{"id": 31988, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 282, "label": "Yana"}, "source": {"value": 181, "label": "ss43"}, "pageno": "249", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 4, "label": "Dried Food"}, "notes": "Acorns dried for winter use.", "rawsource": "Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 249"}
{"id": 31947, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 31971, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 32009, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 32150, "species": {"value": 3266, "label": "Quercus garryana var. semota Jepson"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 32196, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 32249, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 32603, "species": {"value": 3296, "label": "Quercus wislizeni var. frutescens Engelm."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns dried, pounded, sifted into a fine meal and leached.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 56"}
{"id": 31848, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "193", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns eaten as a staple food.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193"}
{"id": 32201, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "193", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns eaten as a staple food.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 193"}
{"id": 32027, "species": {"value": 3260, "label": "Quercus emoryi Torr."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten fresh from the shell.", "rawsource": "Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 19"}
{"id": 32451, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten raw by children.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 32090, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns eaten raw, boiled, roasted in ashes or dried, ground and cooked like corn meal.", "rawsource": "Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 22"}
{"id": 32417, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten raw.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 41"}
{"id": 32611, "species": {"value": 3250, "label": "Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella]"}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "148", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten raw.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 148"}
{"id": 32025, "species": {"value": 3260, "label": "Quercus emoryi Torr."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "174", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten whole and raw, ground on a metate or boiled.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174"}
{"id": 32060, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "174", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten whole and raw, ground on a metate or boiled.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174"}
{"id": 32608, "species": {"value": 3250, "label": "Quercus ?pauciloba Rydb. (pro sp.) [gambelii ? turbinella]"}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "174", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns eaten whole and raw, ground on a metate or boiled.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 174"}
{"id": 20515, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 199, "label": "Poliklah"}, "source": {"value": 109, "label": "m66"}, "pageno": "168", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns form one of the principal foods.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168"}
{"id": 20546, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 290, "label": "Yurok, South Coast (Nererner)"}, "source": {"value": 109, "label": "m66"}, "pageno": "168", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns form one of the principal foods.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 168"}
{"id": 31850, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly gathered for storage in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32203, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly gathered for storage in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 31954, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly stored in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32017, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly stored in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32036, "species": {"value": 3261, "label": "Quercus engelmannii Greene"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly stored in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32587, "species": {"value": 3295, "label": "Quercus wislizeni A. DC."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 59, "label": "Winter Use Food"}, "notes": "Acorns formerly stored in acorn granaries.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32076, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns formerly used as a staple food.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 41"}
{"id": 32096, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns formerly used extensively for food.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32114, "species": {"value": 3264, "label": "Quercus gambelii var. gambelii"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns formerly used extensively for food.", "rawsource": "Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 47"}
{"id": 32273, "species": {"value": 3273, "label": "Quercus macrocarpa Michx."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 57, "label": "h81"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns formerly used for food.", "rawsource": "Hart, Jeffrey A., 1981, The Ethnobotany of the Northern Cheyenne Indians of Montana, Journal of Ethnopharmacology 4:1-55, page 26"}
{"id": 32388, "species": {"value": 3285, "label": "Quercus rubra L."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "327", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns freed from tannic acid by boiling with wood ashes and used for food.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 327"}
{"id": 31849, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal.  The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 31952, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal.  The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32202, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "194", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 75, "label": "Staple"}, "notes": "Acorns from storage granaries pounded in a mortar and pestle to make a flour. Several methods were used to remove the bitterness from the acorn meal.  The meal was either leached with hot water, placed in a rush basket and warm water poured over it or placed in a sand hole and warm water poured over it to soak away the bitterness.", "rawsource": "Sparkman, Philip S., 1908, The Culture of the Luiseno Indians, University of California Publications in American Archaeology and Ethnology 8(4):187-234, page 194"}
{"id": 32067, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "215", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Acorns ground and added to flavor beef or deer soups.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 215"}
{"id": 32068, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Acorns ground and added to flavor beef or deer soups.", "rawsource": "Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"}
{"id": 31835, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a fine meal and used to make bread.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31930, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a fine meal and used to make bread.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 31992, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a fine meal and used to make bread.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 32180, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a fine meal and used to make bread.", "rawsource": "Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 121"}
{"id": 32570, "species": {"value": 3294, "label": "Quercus virginiana P. Mill."}, "tribe": {"value": 131, "label": "Mahuna"}, "source": {"value": 5, "label": "r54"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": null, "notes": "Acorns ground into a fine meal, sun dried, made into porridge and eaten with deer meat.", "rawsource": "Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55"}
{"id": 32569, "species": {"value": 3294, "label": "Quercus virginiana P. Mill."}, "tribe": {"value": 131, "label": "Mahuna"}, "source": {"value": 5, "label": "r54"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 41, "label": "Dessert"}, "notes": "Acorns ground into a fine meal, sun dried, made into porridge, cooked and eaten as a dessert.", "rawsource": "Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 55"}
{"id": 31981, "species": {"value": 3256, "label": "Quercus douglasii Hook. & Arn."}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a meal and used to make bread and biscuits.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}
{"id": 32212, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 144, "label": "Miwok"}, "source": {"value": 100, "label": "bg33"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 2, "label": "Bread & Cake"}, "notes": "Acorns ground into a meal and used to make bread and biscuits.", "rawsource": "Barrett, S. A. and E. W. Gifford, 1933, Miwok Material Culture, Bulletin of the Public Museum of the City of Milwaukee 2(4):11, page 142"}