California is the Center of the Slow Food Revolution

"I watched Chef Crystal Wahpepah of Oakland's Wahpepah's Kitchen lead multiple demonstrations on preparing acorns, foraged mushrooms and squash using techniques passed down through generations; her sessions drew crowds eager to understand the origins of California's ingredients and the people who first cultivated the land. Wahpepah emphasized that “our foods are the first foods,” and she said the festival’s free, open format allowed her to reach many people, connect with local farmers, increase visibility for Native foodways and highlight the need for more education about Indigenous food sovereignty and native foodways." - Alexis Benveniste