Dotori Mook, or Korean Acorn Jelly, is a traditional recipe using acorn starch to create a satisfying savory and spicy treat.

These traditional Korean noodles can be eaten hot in soups or cold in noodle salads.

Spätzle is a handmade German pasta that can be eaten fresh, fried in butter, or baked with cheese and bacon.

This sweet crumbly bread is delicious with butter and jam or served alongside chili and other savory dishes

The final step to transform shelled acorns into food is to leach out the tannins. This step by step guide describes several processes to accomplish this and process acorns into starch, flour, meal, oil, acorn water, and milk.

Once you have harvested acorns, you must clean them and prepare them for processing. This step by step guide describes the process to sort out bad nuts, clean the good ones, and shell them to get ready for leaching.

A step by step guide to sustainably harvesting acorn without harming animal populations and while respecting tribal harvesting.

The “great chieftain of the puddin’ race,” this is a modern adaptation of the traditional recipe, adapted to use ingredients readily available in California.

A delicious, traditional acorn flour bread.

Snacks are a great way to introduce kids (and adults) to new ingredients.