Exploring Native Traditions at Indigenous Foods Fest ’26
The 4th annual Indigenous Foods Festival last month at the Rou Dalagurr Food Sovereignty Lab and Traditional Ecological Knowledge Institute on the Cal Poly Humboldt campus was an opportunity to learn more about what a real local North Coast diet looks (and tastes) like.
The Rou Dalagurr (“everyone works”) lab and its institute, co-managed by the university, tribal and community representatives, is also a fine lesson in collaboration. It was a truly inspiring experience.
First impressions were of a thriving festival — it was packed, so I was super-appreciative of designated elder parking. Attendees saw demonstrations of acorn processing, corn grinding, seaweed farming techniques and fishing net weaving; other tables featured plants, vegetables and teas for sampling and purchase, as well as pottery, jewelry, multiple community groups and an entire wall of informational posters.
Inside the Native American Forum were film screenings, discussions, presentations and recipe workshops. With better planning on my part, I could easily have spent all day there.
Because I had limited time, I took advantage of one of the tours led by site management folks Jaime and Christi around the site (in Wiyot Plaza behind the Behavioral and Social Sciences Building at 16th and Union). First stop was the acorn processing pit, which sits where there was once an active salmon stream. Right now, it’s plain concrete, but a mural remembering the salmon will appear soon. The area is also surrounded by a Douglas iris garden, which provides materials for cordage and fishing nets.
From the garden, we descended some temporary steps (much at the site is a work in progress) to the indigenous garden by way of some huckleberry bushes that provided on-the-go snacks. In-ground and raised beds contained a multitude of practical plants and a shed, composting system, food-drying rack and rainwater catchment system in various stages of development.
On the way out of the garden, we passed hazel bushes, whose branches are used for baby baskets after being burned to strengthen the fibers. A cultural burn is planned for the forested area beyond the garden in August 2027.
Back up at the top of the slope, we found the salmon cooking pit, which was in full swing and being enjoyed by happy cooks and eaters. It smelled divine!
I was impressed to learn that 80% of first-year CPH students take a Native American Studies class as part of their place-based learning course, so it’s to be hoped this space can become an ever-more important part of the campus experience. There’s tons of information on the web at humboldt.edu/food-sovereignty. Check it out!
Pat Bitton, 75, is now dreaming of smoking salmon in her back yard in Eureka.
