In Lincoln Smith’s basement, shiny, solid Red Oak acorns dry in racks stacked up to the ceiling. A bucket of Sawtooth acorns—a failed storage attempt—sit next to his refrigerator, the contents chewed into beehive-esque patterns by weevils.
Storage is just one example of all there is to learn about acorns as a sustainable food source, Smith says.
“Some of the Eastern Native Americans would bury whole bags of acorns in the riverbank,” he says. “It’s kind of amazing that something that was buried in the riverbank for a year could be edible food.” Read more