{"id": 6713, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds eaten raw before the presence of corn & afterwards, ground with corn meal & made into a mush.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 66"}
{"id": 6714, "species": {"value": 512, "label": "Atriplex powellii S. Wats."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 19, "label": "c35"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds mixed with ground corn to make 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 22"}
{"id": 11805, "species": {"value": 1178, "label": "Cycloloma atriplicifolium (Spreng.) Coult."}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 19, "label": "c35"}, "pageno": "22", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds mixed with ground corn to make 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 22"}
{"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": 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": 6691, "species": {"value": 508, "label": "Atriplex lentiformis (Torr.) S. Wats."}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds boiled to make a mush.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"}
{"id": 12923, "species": {"value": 1366, "label": "Echinochloa crus-galli (L.) Beauv."}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds pounded, winnowed, ground, made into mush and used to cook with fish.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 187"}
{"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": 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": 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": 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": 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": 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": 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": 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": 27895, "species": {"value": 2965, "label": "Pinus monophylla Torr. & Fr\u201am."}, "tribe": {"value": 276, "label": "Washo"}, "source": {"value": 198, "label": "b17"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Nuts used to make mush.", "rawsource": "Barrett, S. A., 1917, The Washoe Indians, Bulletin of the Public Museum of the City of Milwaukee 2(1):1-52, page 14"}
{"id": 27361, "species": {"value": 2949, "label": "Pinus albicaulis Engelm."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Parched seeds pounded in a mortar to make a flour and mixed with water to form a mush.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 101"}
{"id": 28054, "species": {"value": 2968, "label": "Pinus ponderosa P.& C. Lawson"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds and whitebark pine seeds placed in a bag, pounded into a powder, mixed with water and eaten.", "rawsource": "Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 104"}
{"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": 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": 8223, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "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": 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": 25277, "species": {"value": 2724, "label": "Pachycereus pringlei (S. Wats.) Britt. & Rose"}, "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": 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": 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": 20051, "species": {"value": 2159, "label": "Lewisia rediviva Pursh"}, "tribe": {"value": 226, "label": "Sanpoil and Nespelem"}, "source": {"value": 44, "label": "r32"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Roots mixed with service berries, grease or fat added and boiled into a congealed mass.", "rawsource": "Ray, Verne F., 1932, The Sanpoil and Nespelem:  Salishan Peoples of Northeastern Washington, University of Washington Publications in Anthropology, Vol. 5, page 100"}
{"id": 13460, "species": {"value": 1424, "label": "Equisetum laevigatum A. Braun"}, "tribe": {"value": 222, "label": "San Felipe"}, "source": {"value": 19, "label": "c35"}, "pageno": "27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Plant dried and ground to make 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 27"}
{"id": 24630, "species": {"value": 2653, "label": "Opuntia engelmannii Salm-Dyck"}, "tribe": {"value": 222, "label": "San Felipe"}, "source": {"value": 19, "label": "c35"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground with white corn and meal eaten 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 35"}
{"id": 24631, "species": {"value": 2653, "label": "Opuntia engelmannii Salm-Dyck"}, "tribe": {"value": 222, "label": "San Felipe"}, "source": {"value": 19, "label": "c35"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Tunas split, dried, ground and the meal mixed with corn meal to make a mush for winter use.", "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 35"}
{"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": 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": 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": 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": 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": 4504, "species": {"value": 346, "label": "Arctostaphylos tomentosa (Pursh) Lindl."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "81", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground into meal and rock boiled to make mush.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 81"}
{"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": 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": 20520, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 80, "label": "g67"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Leached acorns used for mush.", "rawsource": "Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"}
{"id": 20521, "species": {"value": 2212, "label": "Lithocarpus densiflorus (Hook. & Arn.) Rehd."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 80, "label": "g67"}, "pageno": "12", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Moldy acorns mixed with whitened dried acorns and made into a mush.", "rawsource": "Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 12"}
{"id": 21784, "species": {"value": 2364, "label": "Madia sativa Molina"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 80, "label": "g67"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Parched, pulverized seeds eaten as pinole & meal moistened to keep people from choking on dry meal.", "rawsource": "Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 15"}
{"id": 22549, "species": {"value": 2431, "label": "Melica bulbosa Geyer ex Porter & Coult."}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 80, "label": "g67"}, "pageno": "11", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Raw roots pounded like pinole.", "rawsource": "Gifford, E. W., 1967, Ethnographic Notes on the Southwestern Pomo, Anthropological Records 25:10-15, page 11"}
{"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": 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": 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": 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": 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": 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": 8216, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 195, "label": "Pima, Gila River"}, "source": {"value": 136, "label": "r91"}, "pageno": "4", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground, mixed with grains and used to make a porridge.", "rawsource": "Rea, Amadeo M., 1991, Gila River Pima Dietary Reconstruction, Arid Lands Newsletter 31:3-10, page 4"}
{"id": 12361, "species": {"value": 1271, "label": "Descurainia pinnata (Walt.) Britt."}, "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": 28530, "species": {"value": 3006, "label": "Plantago sp."}, "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": 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": 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": 6685, "species": {"value": 508, "label": "Atriplex lentiformis (Torr.) S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds pit roasted, dried, parched, added to water and eaten as a thick gruel.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"}
{"id": 6686, "species": {"value": 508, "label": "Atriplex lentiformis (Torr.) S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 174, "label": "h08"}, "pageno": "263", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds pounded into meal, cooked, mixed with water and eaten as mush.", "rawsource": "Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 263"}
{"id": 8202, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Fresh or dried fruits boiled, residue ground into an oily paste and eaten.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 71"}
{"id": 8203, "species": {"value": 757, "label": "Carnegia gigantea (Engelm.) Britt. & Rose"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 11, "label": "c49"}, "pageno": "53", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds dried, roasted, ground and eaten as a moist and sticky mush.", "rawsource": "Curtin, L. S. M., 1949, By the Prophet of the Earth, Sante Fe. San Vicente Foundation, page 53"}
{"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": 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": 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": 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": 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": 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": 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": 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": 1148, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds dried, winnowed, ground into a 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 46"}
{"id": 6604, "species": {"value": 501, "label": "Atriplex argentea Nutt."}, "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, ground into a flour and made into 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": 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": 22884, "species": {"value": 2447, "label": "Mentzelia albicaulis (Dougl. ex Hook.) Dougl. ex Torr. & Gray"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds dried, roasted, ground into a 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 46"}
{"id": 26022, "species": {"value": 2831, "label": "Perideridia gairdneri (Hook. & Arn.) Mathias"}, "tribe": {"value": 185, "label": "Paiute, Northern"}, "source": {"value": 50, "label": "f89"}, "pageno": "43", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Roots dried, pounded, 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 43"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 1144, "species": {"value": 46, "label": "Achnatherum hymenoides (Roemer & J.A. Schultes) Barkworth"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 111, "label": "m90"}, "pageno": "26-27", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Seeds ground into a meal for mush.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 26-27"}
{"id": 1157, "species": {"value": 48, "label": "Achnatherum speciosum (Trin. & Rupr.) Barkworth"}, "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": 6921, "species": {"value": 549, "label": "Balsamorhiza sagittata (Pursh) Nutt."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Roasted, ground seeds made into flour and used to make mush.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117"}
{"id": 11891, "species": {"value": 1201, "label": "Cyperus rotundus L."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 111, "label": "m90"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Tubers made into meal and cooked as cereal.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 16"}
{"id": 16612, "species": {"value": 1821, "label": "Helianthus annuus L."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "117", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Roasted, ground seeds made into flour and used to make mush.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 117"}
{"id": 27858, "species": {"value": 2965, "label": "Pinus monophylla Torr. & Fr\u201am."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 65, "label": "stew33"}, "pageno": "241", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 44, "label": "Porridge"}, "notes": "Roasted nuts ground into a flour and mixed with water into a paste or 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 241"}
{"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": 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"}