Today, all over the world, only 174 species are farmed commercially out of more than 30,000 known species that have historically fed humanity. Less than 10 species currently take more than 80% of all farmlands and four - wheat, rice, corn, and soy - provide the absolute majority of calories and plant based protein consumed by humans. With crop failures for all four of these projected to increase rapidly as climate change progresses, diversifying our food systems is the single best chance humanity has to avoid mass starvation.

Bill Marken, writing for Marin Magazine, explores the modern history of California’s Oak trees and the way human interactions with them have shaped our ecosystems and society.

Dr. Christopher Hendrickson of Manzanita Cooperative breaks down the science for why Acorn is so darn healthy.

A short treatise on why Acorn is worth eating, for those who may be tempted to dismiss it as squirrel food.

Reflections on the tradition of eating Acorns in Spain, with two recipes for traditional Spanish acorn dishes.

An article from the Imperial Valley Desert Museum on the importance of Acorn in Southern California and Northern Baja California.

A reader recounts his first time gathering acorns and learning about them with his teacher.