Healing at Indigenous Foods and Cultural Gathering Day 

Tina Taylor turns frybread.

Frying battered sa'roh, or sea anemone.

Mussels, or pee'-eeh in Yurok, have been a consistent part of Indigenous peoples' diets along the North Coast.

Leonela Bolanos uses her thumbs to separate the cartilaginous spine from a lamprey eel.

Leonela Bolanos pulls the spine from a lamprey eel.

After demonstrating how to remove their spines, Robert Ray grills the lamprey eels he caught on the Klamath River with a traditional eel hook.

After the ceremony honoring elders, attendees line up for a meal of traditional Indigenous foods.

Dana Rose scrapes the acorn porridge from her best cooking rocks.

Dana Rose says the thickened acorn porridge at the bottom of the pot and clinging to the cooking rocks is the sweetest.

Participants share a meal of traditional Native foods in the covered picnic area at Sumêg Village

A fire smolders at Suêmeg Village after the rain subsides.

Dianna Beck looks on as Kayla Maulson serves chowder with traditionally harvested mussels.

Processed eels ready for the grill.

Freshly harvested mussels in a chowder with local vegetables.

Kate Lowry and Elizabeth Hernandez make plates for elders.

After the ceremony honoring elders, attendees line up for a meal of traditional Indigenous foods.