{"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": 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": 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": 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": 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": 32095, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 160, "label": "Neeshenam"}, "source": {"value": 81, "label": "p74"}, "pageno": "374", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns ground into flour, soaked in water and cooked to make mush.", "rawsource": "Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 374"}
{"id": 31847, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 31951, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 32014, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 32033, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 32200, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 32584, "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": 44, "label": "Porridge"}, "notes": "Acorns leached, ground into a meal, cooked in an earthen vessel and eaten.", "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": 32433, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 49, "label": "Concow"}, "source": {"value": 89, "label": "c02"}, "pageno": "333", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns made into mush and eaten.", "rawsource": "Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 333"}
{"id": 32065, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns parched, ground and used to make mush.", "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 67"}
{"id": 20533, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns pounded, winnowed, leached and made into mush.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 31959, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns pounded, winnowed, leached and made into mush.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 32144, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns pounded, winnowed, leached and made into mush.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 32233, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 230, "label": "Shasta"}, "source": {"value": 149, "label": "h46"}, "pageno": "308", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns pounded, winnowed, leached and made into mush.", "rawsource": "Holt, Catharine, 1946, Shasta Ethnography, Anthropological Records 3(4):308, page 308"}
{"id": 20505, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "382", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, dried, pounded into a meal, leached and used to make gruel.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382"}
{"id": 20506, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "382", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, dried, pounded into a meal, leached and used to make gruel.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 382"}
{"id": 31857, "species": {"value": 3252, "label": "Quercus agrifolia var. agrifolia"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 31942, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 32006, "species": {"value": 3257, "label": "Quercus dumosa Nutt."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 32032, "species": {"value": 3261, "label": "Quercus engelmannii Greene"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 32191, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 32597, "species": {"value": 3296, "label": "Quercus wislizeni var. frutescens Engelm."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns shelled, pounded, leached and cooked into a mush or gruel.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 33"}
{"id": 20528, "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": 44, "label": "Porridge"}, "notes": "Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 83"}
{"id": 31855, "species": {"value": 3251, "label": "Quercus agrifolia N\u201ae"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "80", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 80"}
{"id": 32141, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "81", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 81"}
{"id": 32231, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "79", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used as flour for pancakes, bread, mush or soup. Acorns were dried in the sun before storing.  The acorns were cracked open and the inner nuts put in a winnowing basket and rubbed to remove the chaff.  They were then put into a hopper mortar basket and pounded with a pestle to the consistency of flour.  This flour was sifted with a basket and placed in a basin of clean sand and water poured over it many times to remove the bitter flavor.  The water was poured over a bundle of leaves or branches that served to break the fall of the water and not splash sand into the food.  The ground and leached meal was then cooked into mush or thinned with water to make soup.  If pancakes or bread were to be made, the flour was ground coarser and was left soaking longer in the water.  For bread, the dough was shaped into cakes that were wrapped in large leaves and baked in the coals.  Red earth could be added to the dough to make a dark sweet bread.  Another method produced moldy acorns that were made into mush.  The acorns were not dried in the sun, but were left in the house until they turned greenish with mold.  The mold was rubbed off.  These nuts were pounded together with whitened dry acorns and made into mush.  Another method was to leave cracked acorns in a pool for four or five months.  They were then removed from the shell and cooked without pulverizing.  They could be used for soup or mush, or eaten whole.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 79"}
{"id": 32224, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make gruel and mush.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 32263, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make gruel and mush.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 20518, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush and gruel.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 67"}
{"id": 32266, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "84", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush or soup rather than bread.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 84"}
{"id": 20497, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 83, "label": "Hahwunkwut"}, "source": {"value": 109, "label": "m66"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 187"}
{"id": 20500, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 98, "label": "Hupa"}, "source": {"value": 109, "label": "m66"}, "pageno": "200", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 200"}
{"id": 20513, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 199, "label": "Poliklah"}, "source": {"value": 109, "label": "m66"}, "pageno": "170", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 170"}
{"id": 20514, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 199, "label": "Poliklah"}, "source": {"value": 109, "label": "m66"}, "pageno": "172", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 172"}
{"id": 20519, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"}
{"id": 20539, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 88"}
{"id": 31957, "species": {"value": 3255, "label": "Quercus chrysolepis Liebm."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"}
{"id": 32137, "species": {"value": 3265, "label": "Quercus garryana Dougl. ex Hook."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"}
{"id": 32209, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 140, "label": "Mewuk"}, "source": {"value": 109, "label": "m66"}, "pageno": "327", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 327"}
{"id": 32225, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"}
{"id": 32264, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 109, "label": "m66"}, "pageno": "290", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Merriam, C. Hart, 1966, Ethnographic Notes on California Indian Tribes, University of California Archaeological Research Facility, Berkeley, page 290"}
{"id": 32526, "species": {"value": 3292, "label": "Quercus turbinella Greene"}, "tribe": {"value": 147, "label": "Mohave"}, "source": {"value": 125, "label": "cb51"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Acorns used to make mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"}
{"id": 43880, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "32", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Baked or dried fruits ground, made into cakes, roasted again, mixed with cornmeal & made into gruel.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 32"}
{"id": 29988, "species": {"value": 3154, "label": "Prosopis glandulosa var. glandulosa"}, "tribe": {"value": 131, "label": "Mahuna"}, "source": {"value": 5, "label": "r54"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Bean pods ground into flour, mixed with hot or cold water and eaten as porridge.", "rawsource": "Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 57"}
{"id": 29933, "species": {"value": 3153, "label": "Prosopis glandulosa Torr."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans formerly ground into flour and prepared as mush.", "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 43"}
{"id": 29961, "species": {"value": 3153, "label": "Prosopis glandulosa Torr."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans formerly ground into flour and prepared as mush.", "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 43"}
{"id": 29957, "species": {"value": 3153, "label": "Prosopis glandulosa Torr."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "63", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans ground into a flour, made into a mush and used for food.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 63"}
{"id": 395, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 229, "label": "Seri"}, "source": {"value": 29, "label": "d44"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans ground into a meal, mixed with water or sea lion oil and eaten.", "rawsource": "Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"}
{"id": 24372, "species": {"value": 2633, "label": "Olneya tesota Gray"}, "tribe": {"value": 229, "label": "Seri"}, "source": {"value": 29, "label": "d44"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans ground into a meal, mixed with water or sea lion oil and eaten.", "rawsource": "Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"}
{"id": 29999, "species": {"value": 3154, "label": "Prosopis glandulosa var. glandulosa"}, "tribe": {"value": 229, "label": "Seri"}, "source": {"value": 29, "label": "d44"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans ground into a meal, mixed with water or sea lion oil and eaten.", "rawsource": "Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 136"}
{"id": 30146, "species": {"value": 3158, "label": "Prosopis velutina Woot."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "93", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Beans used to make mush.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 93"}
{"id": 26496, "species": {"value": 2894, "label": "Phoradendron californicum Nutt."}, "tribe": {"value": 136, "label": "Maricopa"}, "source": {"value": 125, "label": "cb51"}, "pageno": "204", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries boiled to produce liquid and combined with wheat mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"}
{"id": 30946, "species": {"value": 3182, "label": "Prunus virginiana var. demissa (Nutt.) Torr."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "49", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, ground and boiled into a mush.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 49"}
{"id": 33358, "species": {"value": 3359, "label": "Ribes aureum Pursh"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, ground, mixed with seed flour and used to make mush.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"}
{"id": 21406, "species": {"value": 2313, "label": "Lycium andersonii Gray"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, mashed and eaten like a mush.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"}
{"id": 37796, "species": {"value": 3657, "label": "Shepherdia argentea (Pursh) Nutt."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, mashed and eaten like a mush.", "rawsource": "Fowler, Catherine S., 1989, Willards Z. Park's Ethnographic Notes on the Northern Paiute of Western Nevada 1933-1940, Salt Lake City. University of Utah Press, page 50"}
{"id": 15738, "species": {"value": 1707, "label": "Gaylussacia baccata (Wangenh.) K. Koch"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 34710, "species": {"value": 3461, "label": "Rubus occidentalis L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "95", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 95"}
{"id": 36717, "species": {"value": 3566, "label": "Sambucus nigra ssp. canadensis (L.) R. Bolli"}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 42385, "species": {"value": 4087, "label": "Vaccinium sp."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries dried, soaked in cold water, heated slowly and mixed with bread meal or hominy in winter.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 96"}
{"id": 33023, "species": {"value": 3350, "label": "Rhus ovata S. Wats."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries ground into a flour for mush.", "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 131"}
{"id": 33170, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 128, "label": "Luiseno"}, "source": {"value": 24, "label": "s08"}, "pageno": "195", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries ground into a meal and used for 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 195"}
{"id": 33193, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "222", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries ground, mixed with flour and sugar and made into a mush.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 222"}
{"id": 7037, "species": {"value": 567, "label": "Berberis sp."}, "tribe": {"value": 282, "label": "Yana"}, "source": {"value": 181, "label": "ss43"}, "pageno": "251", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries pounded into a flour and 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 251"}
{"id": 21410, "species": {"value": 2314, "label": "Lycium exsertum Gray"}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "204", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries washed, boiled, strained, mashed and wheat added to make mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"}
{"id": 21423, "species": {"value": 2315, "label": "Lycium fremontii Gray"}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "204", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Berries washed, boiled, strained, mashed and wheat added to make mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 204"}
{"id": 44501, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "72", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Boiled with ashes, dried, hulls washed off, dried, parched with coals and made into gruel.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 72"}
{"id": 31837, "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": 44, "label": "Porridge"}, "notes": "Cooked acorns used to make mush.", "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": 31932, "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": 44, "label": "Porridge"}, "notes": "Cooked acorns used to make mush.", "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": 31994, "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": 44, "label": "Porridge"}, "notes": "Cooked acorns used to make mush.", "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": 32182, "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": 44, "label": "Porridge"}, "notes": "Cooked acorns used to make mush.", "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": 44464, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Corn and meat boiled all night into hominy.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27"}
{"id": 44429, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Corn meal used to make a mush.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 46"}
{"id": 44530, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "73", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Corn used to make gruel.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 73"}
{"id": 44465, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Cornmeal and juniper ash water used to make mush.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 27"}
{"id": 31904, "species": {"value": 3253, "label": "Quercus alba L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "257", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried acorns made into mush.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 257"}
{"id": 25488, "species": {"value": 2746, "label": "Parkinsonia florida (Benth. ex Gray) S. Wats."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "52", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried beans ground into flour and used to make mush or cakes.", "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 52"}
{"id": 29969, "species": {"value": 3154, "label": "Prosopis glandulosa var. glandulosa"}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "176", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried beans pounded into flour and mixed into a mush.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 176"}
{"id": 18407, "species": {"value": 2053, "label": "Juniperus californica Carr."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "81", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried berries ground into a flour and used to make mush or 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 81"}
{"id": 4355, "species": {"value": 335, "label": "Arctostaphylos glandulosa Eastw."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried berries ground into flour and used to make mush.", "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 40"}
{"id": 4373, "species": {"value": 336, "label": "Arctostaphylos glauca Lindl."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried berries ground into flour and used to make mush.", "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 40"}
{"id": 4463, "species": {"value": 343, "label": "Arctostaphylos pungens Kunth"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried berries ground into flour and used to make mush.", "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 40"}
{"id": 7716, "species": {"value": 673, "label": "Calochortus gunnisonii S. Wats."}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "172", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried bulbs pounded fine and meal boiled into a sweet porridge or mush.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 172"}
{"id": 43881, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried fruit cakes boiled with cornmeal into a gruel.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 31"}
{"id": 24882, "species": {"value": 2674, "label": "Opuntia whipplei Engelm. & Bigelow"}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried fruit ground into a flour, mixed with parched corn meal and made into a mush.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69"}
{"id": 43928, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 58, "label": "bc41"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried fruit made into cakes, ground and cooked with cornmeal to make gruel.", "rawsource": "Bell, Willis H and Edward F. Castetter, 1941, Ethnobiological Studies in the Southwest VII.  The Utilization of of Yucca, Sotol and Beargrass by the Aborigines in the American Southwest, University of New Mexico Bulletin 5(5):1-74, page 16"}
{"id": 374, "species": {"value": 15, "label": "Acacia greggii Gray"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried pods ground into flour and used to make mush or cakes.", "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 29"}
{"id": 41149, "species": {"value": 4048, "label": "Typha domingensis Pers."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 117, "label": "f90"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried rhizomes ground into flour and made into mush.", "rawsource": "Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"}
{"id": 41333, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 117, "label": "f90"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried rhizomes ground into flour and made into mush.", "rawsource": "Fowler, Catherine S., 1990, Tule Technology:  Northern Paiute Uses of Marsh Resources in Western Nevada, Washington, D.C. Smithsonian Institution Press, page 69"}
{"id": 26032, "species": {"value": 2832, "label": "Perideridia gairdneri ssp. gairdneri"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "182", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried roots cooked and used as a mush by pouring soup over them.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 182"}
{"id": 10307, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried seeds cooked into a mush and eaten.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 37"}
{"id": 1856, "species": {"value": 96, "label": "Agave sp."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 195, "label": "b65"}, "pageno": "94", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried, baked heads boiled and made into a 'paste.'", "rawsource": "Brugge, David M., 1965, Navajo Use of Agave, Kiva 31(2):88-98, page 94"}
{"id": 32394, "species": {"value": 3285, "label": "Quercus rubra L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Dried, ground acorns used as a flour to make gruel. Hardwood ashes and water furnished the lye for soaking the acorns, to swell them and remove the tannic acid.  A bark bag or reticule served to hold the acorns while they were washed through a series of hot and cold water to remove the lye.  Then they were dried in the sun and became perfectly sweet and palatable.  They were ground on depressions of rocks which served as a mortar with a stone pestle, to a flour, which was cooked as a gruel, sometimes called samp.", "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 100"}