Let’s Eat! Decolonizing Diets

Sara Calvosa Olson in conversation with Terria Smith

Sara Calvosa Olson is a food writer and editor exploring the intersections of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Olson’s maternal ancestry is from the Karuk tribe whose lands are part of northwest California, and her new book, Chími Nu’am: Native California Foodways for the Contemporary Kitchen, aims to help integrate more traditional ingredients into everyday recipes. Chími Nu’am, which translates to “Let’s eat!” in the Karuk language, is a seasonal guide to gathering, processing, and cooking with Indigenous foods. The book speaks to a variety of audiences—Indigenous readers hoping to embrace cultural foods and non-Indiginous readers interested in ethical ways to decolonize their diets. Olson emphasizes reciprocity and offers Native Californian traditional ingredients with a modern-day twist. Terria Smith, a tribal member of the Torres Martinez Desert Cahuilla Indians and the editor of News from Native California magazine as well as the director of the Berkeley Roundhouse, Heyday’s California Indian publishing program, will moderate.