Which foods did Indigenous peoples in California’s foothills and valleys rely on?

Indigenous peoples living in the foothills and valleys of California relied on a diverse range of food sources to sustain themselves. Their primary subsistence staples included:

• Acorns: These were the most significant wild food source. Because acorns are high in acid content, these groups developed specialized techniques to leach out the toxins before grinding the pulp into flour.12
• Plant foods: They gathered the seeds and shoots of various weedy plants, as well as tule, a type of reed.1
• Animal protein: Their diet was supplemented by hunting game and fishing in local waterways, which also provided access to waterfowl.1

These food resources were collected and processed using specialized tools, such as baskets and milling equipment, which were essential for managing the region's diverse natural bounty.12