Most of us descend from acorn eating cultures. Historically a staple food in Europe, Asia, North Africa, the Middle East and North America, acorns once made up half of the diet for many of the native peoples of California. Acorns have been a "grain from the tree" for many because of their abundance, nutrition and sustainability. A mature, healthy oak forest can produce as much as 6,000 pounds of acorns per acre, requires little to no cultivation, and can grow on and stabilize the steep banks so prevalent in our mountainous terrain. Acorns are predominately a carbohydrate source with fat percentages reaching seventeen percent and protein percentages around four percent. Surprisingly, they are also a good source of vitamins A and C.

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