{"id": 44678, "species": {"value": 4259, "label": "Ziziphus parryi Torr."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Drupes dried and ground into 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 56"}
{"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": 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": 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": 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": 44415, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make hominy.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 71"}
{"id": 44399, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Made into hominy and other dishes, plant constituted the main food supply.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67"}
{"id": 44398, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Grains soaked in water with juniper ash, boiled and washed to make hominy.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 67"}
{"id": 44391, "species": {"value": 4244, "label": "Zea mays L."}, "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": "Seeds 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": 44379, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 62, "label": "Delaware"}, "source": {"value": 97, "label": "t72"}, "pageno": "55", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ears sun dried, grains pounded into hominy grits and used for food.", "rawsource": "Tantaquidgeon, Gladys, 1972, Folk Medicine of the Delaware and Related Algonkian Indians, Harrisburg. Pennsylvania Historical Commission Anthropological Papers #3, page 55"}
{"id": 44368, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "319", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Used to make a 'hominy.'", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 319"}
{"id": 44361, "species": {"value": 4244, "label": "Zea mays L."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "153", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ground into a meal, boiled and eaten.", "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 153"}
{"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": 43914, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fresh fruits made into a gruel and used for food.", "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 23"}
{"id": 43882, "species": {"value": 4225, "label": "Yucca baccata Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ripe fruits dried, ground, kneaded into small cakes and boiled with cornmeal into a 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 54"}
{"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": 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": 43626, "species": {"value": 4204, "label": "Wyethia mollis Gray"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched, winnowed, ground 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 47"}
{"id": 43551, "species": {"value": 4190, "label": "Washingtonia filifera (L. Linden) H. Wendl."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "145", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fruit and seed ground into a 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 145"}
{"id": 43417, "species": {"value": 4175, "label": "Vitis girdiana Munson"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "144", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fruit 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 144"}
{"id": 43236, "species": {"value": 4148, "label": "Vigna unguiculata (L.) Walp."}, "tribe": {"value": 46, "label": "Cocopa, Maricopa, Mohave & Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "129", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ripe seeds parched, ground into flour and boiled with corn to make mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 129"}
{"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": 41413, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "207", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Young shoots used in combination with corn or tepary meal to make mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"}
{"id": 41412, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "207", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Pollen boiled in water into a thin gruel.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"}
{"id": 41335, "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": "Seeds roasted, ground into a meal and stone boiled into a 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": 41334, "species": {"value": 4049, "label": "Typha latifolia L."}, "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": "Roots dried, ground into flour and made into a sweet 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": 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": 41187, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Pollen used to make cakes and 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 142"}
{"id": 41151, "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": "Seeds roasted, ground into a meal and stone boiled into a 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": 41150, "species": {"value": 4048, "label": "Typha domingensis Pers."}, "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": "Roots dried, ground into flour and made into a sweet 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": 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": 41124, "species": {"value": 4047, "label": "Typha angustifolia L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Pollen mixed with ground wheat, stirred into boiling water and eaten as a gruel.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 64"}
{"id": 40828, "species": {"value": 4037, "label": "Triticum aestivum L."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seed used in mush and to make flour for bread.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 54"}
{"id": 40827, "species": {"value": 4037, "label": "Triticum aestivum L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Parched, ground and eaten as a thin gruel.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 76"}
{"id": 40815, "species": {"value": 4037, "label": "Triticum aestivum L."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "142", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Parched seeds 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 142"}
{"id": 40640, "species": {"value": 4013, "label": "Trifolium sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "141", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground into a 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 141"}
{"id": 39014, "species": {"value": 3846, "label": "Suaeda moquinii (Torr.) Greene"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds boiled into a gruel.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 45"}
{"id": 38889, "species": {"value": 3823, "label": "Stenocereus thurberi (Engelm.) Buxbaum"}, "tribe": {"value": 229, "label": "Seri"}, "source": {"value": 29, "label": "d44"}, "pageno": "134", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground to a powder and made into a meal or paste.", "rawsource": "Dawson, E. Yale, 1944, Some Ethnobotanical Notes on the Seri Indians, Desert Plant Life 9:133-138, page 134"}
{"id": 38882, "species": {"value": 3823, "label": "Stenocereus thurberi (Engelm.) Buxbaum"}, "tribe": {"value": 189, "label": "Papago and Pima"}, "source": {"value": 151, "label": "cb37"}, "pageno": "7", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds mixed with the pulp, formed into a paste and eaten.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1937, Ethnobiological Studies in the American Southwest IV. The Aboriginal Utilization of the Tall Cacti in the American South, University of New Mexico Bulletin 5:1-48, page 7"}
{"id": 38801, "species": {"value": 3810, "label": "Sporobolus wrightii Munro ex Scribn."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ground seeds alone or with corn made into mush or bread.", "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 17"}
{"id": 38792, "species": {"value": 3808, "label": "Sporobolus giganteus Nash"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 184, "label": "n43"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds threshed, ground with corn into fine meal and used to make a mush.", "rawsource": "Nequatewa, Edmund, 1943, Some Hopi Recipes for the Preparation of Wild Plant Foods, Plateau 18:18-20, page 20"}
{"id": 38790, "species": {"value": 3806, "label": "Sporobolus cryptandrus (Torr.) Gray"}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Ground seeds alone or with corn made into mush or bread.", "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 17"}
{"id": 38779, "species": {"value": 3806, "label": "Sporobolus cryptandrus (Torr.) Gray"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds boiled and eaten as porridge.", "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 48"}
{"id": 38773, "species": {"value": 3805, "label": "Sporobolus contractus A.S. Hitchc."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "149", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground, mixed with meal and water and eaten as mush.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 149"}
{"id": 38771, "species": {"value": 3805, "label": "Sporobolus contractus A.S. Hitchc."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "189", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground, mixed with corn meal and water and made into a mush.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 189"}
{"id": 38096, "species": {"value": 3693, "label": "Sisymbrium officinale (L.) Scop."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "223", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground and eaten as a mush or gruel.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 223"}
{"id": 38089, "species": {"value": 3692, "label": "Sisymbrium irio L."}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "5", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make a mucilaginous mass and eaten.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5"}
{"id": 38086, "species": {"value": 3692, "label": "Sisymbrium irio L."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "84", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds formerly parched, ground, water added and eaten as a gruel.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 84"}
{"id": 38081, "species": {"value": 3691, "label": "Sisymbrium altissimum L."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used, with goat's milk, to make a mush.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, 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": 37463, "species": {"value": 3607, "label": "Schoenoplectus pungens var. pungens"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 117, "label": "f90"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched, 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 74"}
{"id": 37462, "species": {"value": 3607, "label": "Schoenoplectus pungens var. pungens"}, "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": "Seeds ground lightly into a flour 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": 37453, "species": {"value": 3606, "label": "Schoenoplectus maritimus (L.) Lye"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 117, "label": "f90"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched, 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 74"}
{"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": 36401, "species": {"value": 3557, "label": "Salvia columbariae Benth."}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "5", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make a mucilaginous mass and eaten.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 5"}
{"id": 36397, "species": {"value": 3557, "label": "Salvia columbariae Benth."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "243", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make 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 243"}
{"id": 36394, "species": {"value": 3557, "label": "Salvia columbariae Benth."}, "tribe": {"value": 131, "label": "Mahuna"}, "source": {"value": 5, "label": "r54"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds winnowed, ground into a fine meal and made into porridge.", "rawsource": "Romero, John Bruno, 1954, The Botanical Lore of the California Indians, New York. Vantage Press, Inc., page 54"}
{"id": 36375, "species": {"value": 3556, "label": "Salvia carduacea Benth."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Parched seeds ground into flour, mixed with other seeds 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 136"}
{"id": 36370, "species": {"value": 3555, "label": "Salvia apiana Jepson"}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "39", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds mixed with wheat or wild oats, toasted, ground fine and eaten as a dry cereal.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 39"}
{"id": 35457, "species": {"value": 3494, "label": "Rumex salicifolius Weinm."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"}
{"id": 35421, "species": {"value": 3488, "label": "Rumex maritimus L."}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds made into a mush and used for food.", "rawsource": "Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 20"}
{"id": 35384, "species": {"value": 3487, "label": "Rumex hymenosepalus Torr."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "30", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make mush.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 30"}
{"id": 35372, "species": {"value": 3487, "label": "Rumex hymenosepalus Torr."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"}
{"id": 35289, "species": {"value": 3485, "label": "Rumex crispus L."}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "345", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds used to make mush.", "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 345"}
{"id": 35287, "species": {"value": 3485, "label": "Rumex crispus L."}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched with hot coals, pounded and cooked to the consistency of 'thick gravy.'", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 60"}
{"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": 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": 33195, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "60", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fruits ground into a meal, cooked with cornmeal and eaten as a gruel.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 60"}
{"id": 33194, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 19, "label": "c35"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fruits cooked into a gruel with corn meal.", "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 48"}
{"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": 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": 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": 32665, "species": {"value": 3303, "label": "Ranunculus californicus Benth."}, "tribe": {"value": 160, "label": "Neeshenam"}, "source": {"value": 81, "label": "p74"}, "pageno": "377", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds parched, ground into flour and used to make mush.", "rawsource": "Powers, Stephen, 1874, Aboriginal Botany, Proceedings of the California Academy of Science 5:373-9., page 377"}
{"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": 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": 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": 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": 32488, "species": {"value": 3289, "label": "Quercus sp."}, "tribe": {"value": 214, "label": "Round Valley Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "333", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Nuts dried, cracked, pulverized, water added and the dough made into brownish red mush.", "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": 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": 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"}
{"id": 32272, "species": {"value": 3272, "label": "Quercus lobata N\u201ae"}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Nut meats pounded into fine meal, winnowed, boiled and eaten as mush.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89"}
{"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": 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": 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": 32240, "species": {"value": 3270, "label": "Quercus kelloggii Newberry"}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Nut meats pounded into fine meal, winnowed, boiled and eaten as mush.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 89"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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"}