Long Shot
Published on Nov 18, 2015
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The Luiseños used the hammer stone to take off the acorn shell. The winnowing tray is then used to take off the skin.
Photo by Puzzler4879
A morter and a pestle were used to grind the acorns into a fine flour called meal.
Photo by jaremfan
The Luiseños used a process called leaching to remove the tannic aside from the acorn meal to make it save to eat.
Photo by calamity_sal
Finally the olla was used to cook it and the paddle was used to stir it.
Photo by Carles Cerulla
1,500 years ago the acorns were the Luiseños most valuable food.
Photo by @TareqAlrashid
