Once ground, the acorn meat was put into a jar with hot water to soak over night to help leach out the natural tannins. The following day, the liquid would be drained out but reserved for use as a Poison Oak remedy. The acorns after two consecutive days of soaking, would eventually be ground to a flour and then used in cooking.
Everything was very tasty - though not as rich and smooth as what you would buy in a store. After the talk, the elder led a short walk to point out to us some of the native plants and to share with us their uses for food and/or medicinal purposes. I was proud that most of the plants and their uses we already knew. I know I could certainly survive if circumstances forced me to live without the comforts we've come to rely upon.
Submitted to the Handbook of Nature Study Outdoor Hour Challenges November Carnival.