Mountain Views News, Combined Edition Saturday, November 30, 2024

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MVNews this week:  Page 11

11

Mountain View News Saturday, November 30, 2024


JENNY

Meet Jenny, a stunning all-black 
kitten with a playful spirit and a 
heart full of love! At just 3 months 
old, Jenny is one of five adorable 
siblings born to sweet mama Mindy. 
She is spayed, vaccinated, and 
has tested negative for FELV/FIV, 
making her healthy and ready to 
find her forever home.

Jenny loves spending her days playing and snuggling with her 
siblings, especially her favorite sister, Dottie. When it’s time to 
wind down, she’ll happily curl up in your lap for a cozy nap. 
Jenny will make a delightful companion for someone who can 
provide her with the love and attention she deserves.

Having a buddy helps kittens thrive, so if you can adopt Jenny and her sister (Dottie, featured 
last week), or you already have a young feline at home, Jenny would be delighted to 
join your family.

If Jenny has captured your heart, apply to adopt her at lifelineforpets.org/mindys-kittens. 
Don’t miss the chance to welcome this little bundle of joy into your life! She is thoroughly 
vetted and ready to go! Apply at https://www.lifelineforpets.org/mindys-kittens.html.

CHRISTOPHER Nyerges 

[Nyerges is the author of several books including “Self-Sufficient Home” and 
“How to Survive Anywhere.” He also leads wilderness classes every weekend. 
He can be reached at School of Self-Reliance, Box 41834, Eagle Rock, CA 
90041, or www.SchoolofSelf-Reliance.com]


TOYON BERRIES: 

 A traditional native food which matures in winter

Toyon is a common tree in the 
hills around the San Gabriel 
and San Fernando Valleys, and 
in the Angeles National Forest to the north. It’s 
found throughout the California chaparral regions. 
The leaves have small serrations on their 
edges, and are a bit leathery in texture. The fruits 
mature in winter, which makes them very unusual, 
and made them highly prized the native 
communities who ate the berries. After all, there 
are no other wild fruits that do their producing 
in winter. Today, folks can go to the grocery 
store whenever they want, but if you lived here 
500 or more years ago in the pre-Mission era, 
“store” was a verb, not a noun. And if you ran 
low on supplies in winter, you could go into the 
hills and collect some food. Toyon was probably 
a life-saver!

There are many ways in which Native Americans 
ate the toyon berries in the past, and there are 
many modern methods of use.

Today, when native peoples collect the toyon 
fruits in winter, they begin by removing all the 
stems and washing the fruits. Even if they appear clean, the fruits have nearly always accumulated 
a lot of dirt. 

Typically, you do not eat raw toyon berries because they are astringent and the flesh is mealy. 
They are improved by cooking or drying.

Though the exact details of how toyon berries were eaten in the past are somewhat speculative, 
or passed down word of mouth, there are people today who still process the berries for 
food. Rick Adams, whose wife is Dry Creek Pomo, processes the fruits by putting them in a 
pot, covering with water, and bringing to a boil. He lets them boil for just a few minutes, until 
they have plumped up just a bit. Then he rinses them in fresh water. This process removes 
the astringency of the raw fruit, and brings out the sweetness. The fruits processed like this 
have a fresh flavor, which is a combination of the low sugar content and a sour flavor, akin to 
a cumquat, or a raw cranberry. Though they can be eaten at this stage, Adams typically dries 
them for later use.

 

PREPARING TOYON BERRIES

At one of our Wild Food Cooking classes around Thanksgiving where we collected these 
fruits fresh, and boiled them as described above, everyone found them very likable. “They’re 
sorta like cranberries of the West Coast,” remarked one woman. 

To dry toyon fruits, they can be spread on cookie sheets and put outside if the weather is hot. 
Otherwise, they can be dried in an oven with only a pilot light temperature.

The dried toyon is tasty. There is an initial flavor like black tea, and then, as you chew the hard 
little fruit you get a very pleasant combination of both sweet and sour.

Linda Sheer, who grew up in rural Kentucky and learned how to experiment with most 
wild foods to create tasty dishes, shared the following method of preparation. The berries 
are boiled, and the water changed. Assuming the berries are no longer astringent after one 
changing of the water, the berries are given just a little water and cooked at low heat while 
flour is added – usually wheat flour, but any other flour could be used with similar results. 
One slowly stirs as the flour thickens, and a few tablespoons of honey are added, to taste. This 
mixture thickens up, like a pie filling, and most people find it delicious.

 

NATIVE FOOD SYMPOSIUM

A few years ago at a Native Food Symposium Rancho Santa Ana Botanic Garden, one of the 
presenters was Helen Wong who experimented with several methods of toyon preparation. 
One recipe that was served at the symposium, began by boiling the berries, and changing 
the water until it was no longer astringent. The fruits were then cooked with a few “secret” 
ingredients, and sweetened. This was served on graham crackers.

Most of the reports of cooking with toyon have been disappointing because toyon is a dry 
berry, often astringent. However, this recipe by Helen turned out pretty well. According to 
gourmet wild food cook Pascal Baudar, “Toyon is a tough berry to play with, but Helen did 
an amazing job.” 


Pet of the Week

 Buddy is a 5-year-old, 50-pound Labrador Retriever 
mix with an energetic and affectionate spirit that’s sure 
to brighten your days. This playful guy is happiest when 
chasing his favorite tennis balls in a spirited game of 
fetch, and he’ll eagerly bring them back for more fun. If 
you have an active lifestyle and love outdoor adventures, 
Buddy is ready to be your perfect companion.

 Buddy isn’t just about playtime—he’s a loyal, loving 
dog who thrives on human connection. Whether it’s 
showering you with kisses or greeting you with a wagging tail when you come home, his 
enthusiasm for life is contagious. He’s wonderfully mannered, demonstrating incredible 
self-control even when tempting treats are within reach. Plus, he’s a calm and quiet presence 
who rarely barks.

 Buddy’s easygoing personality and love for people make him an ideal addition to any family. 
If you’re looking for a fun-loving, loyal friend who will bring joy, laughter, and boundless 
energy into your home, Buddy is the one for you.

 Buddy and all other pets over five years old have their adoption fees waived throughout 
November in celebration of Adopt-A-Senior-Pet Month!The normal adoption fee for dogs 
is $150. All dog adoptions include spay or neuter, microchip, and age-appropriate vaccines. 

 Walk-in adoptions are available every day from 2:00 – 5:00. For those who prefer, adoption 
appointments are available daily from 10:30 – 1:30 and can be scheduled online. View photos 
of adoptable pets at pasadenahumane.org. New adopters will receive a complimentary 
health-and-wellness exam from VCA Animal Hospitals, as well as a goody bag filled with 
information about how to care for your pet. 

 Pets may not be available for adoption and cannot be held for potential adopters by phone 
calls or email.

Educator Javier Palare examines the ripe 
toyon fruit


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