[et_pb_section fb_built=”1″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”1_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_image src=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/06\/hickory.png” title_text=”hickory” _builder_version=”4.7.5″ _module_preset=”default” width=”100%” width_tablet=”25%” width_phone=”” width_last_edited=”on|phone” custom_margin=”-80px|||||” module_alignment_tablet=”center” module_alignment_phone=”” module_alignment_last_edited=”on|tablet”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text _builder_version=”4.7.5″ _module_preset=”default” text_text_color=”#000000″ header_font=”BioRhyme||||||||” header_font_size=”50px” header_2_font=”BioRhyme||||||||” custom_margin=”||-1px||false|false” custom_margin_tablet=”-22px||-1px|0px|false|false” custom_padding=”4px||||false|false”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text _builder_version=”4.7.5″ _module_preset=”default” text_text_color=”#000000″ header_font=”BioRhyme||||||||” header_2_font=”BioRhyme||||||||” custom_margin=”-48px||-1px||false|false” custom_margin_tablet=”-60px||-1px|0px|false|false” custom_padding=”0px||||false|false”]<\/p>\n
Nuts were a very important food source for Native people of Arkansas and the wider Southeastern Woodlands. Not only are nuts great sources of protein and good fats, they are storable. If roasted, nuts can be stored and eatten over winter, a time when other plant food resources are scarce. Acorns, hickory nuts, and walnuts were some of the most important nuts for people living in Arkansas. <\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default” custom_padding=”3px|||||”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n
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[\/et_pb_text][et_pb_slider use_text_overlay=”on” _builder_version=”4.7.5″ _module_preset=”default” body_font_size=”18px” background_color=”#7EBEC5″ width_tablet=”” width_phone=”” width_last_edited=”on|tablet” max_width_tablet=”” max_width_phone=”” max_width_last_edited=”on|tablet” content_width_tablet=”” content_width_phone=”” content_width_last_edited=”on|tablet” content_max_width_tablet=”” content_max_width_phone=”” content_max_width_last_edited=”on|tablet” height_tablet=”” height_phone=”250px” height_last_edited=”on|phone” body_font_size_tablet=”16px” body_font_size_phone=”” body_font_size_last_edited=”on|tablet” background_last_edited=”on|phone” background_enable_color_tablet=”on” hover_transition_delay_tablet=”” hover_transition_delay_phone=”300ms” hover_transition_delay_last_edited=”on|phone”][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/06\/oak-leaf-and-acorn.jpg” content_tablet=”<\/p>\n
We all are familiar with acorns, but many people may not realize that acorns are actually edible if properly processed and were an important food source for Indigenous people for millennia.<\/p>\n
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We all are familiar with acorns, but many people may not realize that acorns are actually edible if properly processed.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” body_font_size_tablet=”” body_font_size_phone=”” body_font_size_last_edited=”on|tablet” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/06\/oak-leaf-and-acorn.jpg” background_enable_image_phone=”on” alt_phone=”Leaf with an attached acorn” title_text_phone=”oak leaf and acorn” sticky_transition=”on”]<\/p>\n
We all are familiar with acorns, but many people may not realize that acorns are actually edible if properly processed and were an important food source for Indigenous people for millennia.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2022\/01\/acorn-2.jpg” content_tablet=”” content_phone=”” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2022\/01\/acorn-2.jpg” background_enable_image_phone=”on” alt_phone=”Green nut in the grass” title_text_phone=”Acorn” sticky_transition=”on”]<\/p>\n
Oak trees produce abundant acorn crops every two or three years, depending upon the species.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/acorns-3.jpg” content_tablet=”<\/p>\n
Oak trees fall into two main categories: red oaks and white oaks. White oaks have less tannic acid in their acorns than red oaks do, and do not need to be processed as much as red oaks. However, they are more attractive to wildlife, so there is more risk that squirels and deer will eat them before they can be harvested by people.<\/p>\n
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There are red oaks and white oaks. White oaks have less tannic acid in their acorns than red oaks do, and do not need to be processed as much as red oaks.<\/p>\n
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Oak trees fall into two main categories: red oaks and white oaks. White oaks have less tannic acid in their acorns than red oaks do, and do not need to be processed as much as red oaks. However, they are more attractive to wildlife, so there is more risk that squirels and deer will eat them before they can be harvested by people.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/acorns-in-a-bag-e1631810131187.jpg” content_tablet=”<\/p>\n
In order to prevent sprouting, insect infestation and mold, acorns need to be lightly roasted before they can be stored.<\/p>\n
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In order to prevent sprouting, insect infestation and mold, acorns need to be lightly roasted before they can be stored.<\/p>\n
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In order to prevent sprouting, insect infestation and mold, acorns need to be lightly roasted before they can be stored.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/soaking-acorn-nutmeat-e1631809988900.jpg” content_tablet=”<\/p>\n
Processing red oak acorns is necessary to remove the tannic acid that is naturally present in acorns. Tannic acid is removed by soaking acorn nut meat in water.<\/p>\n
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Processing red oak acorns by soaking in water is necessary to remove the tannic acid that is naturally present in acorns. <\/p>\n
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Processing red oak acorns is necessary to remove the tannic acid that is naturally present in acorns. Tannic acid is removed by soaking acorn nut meat in water.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/open-acron.jpg” content_tablet=”<\/p>\n
Acorns are a good source of carbohydrates. They were mainly used as a source of starch by Indigenous people. Prepared acorns would be pounded into a paste used to thicken soups or ground into flour and used to make bread or porridge.<\/p>\n
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Acorns are a good source of carbohydrates. They were mainly used as a source of starch by Indigenous people of Arkansas.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/open-acron.jpg” background_enable_image_phone=”on” alt_phone=”Acorn with shell and nut meat” title_text_phone=”Open acron” sticky_transition=”on”]<\/p>\n
Acorns are a good source of carbohydrates. They were mainly used as a source of starch by Indigenous people. Prepared acorns would be pounded into a paste used to thicken soups or ground into flour and used to make bread or porridge.<\/p>\n
[\/et_pb_slide][\/et_pb_slider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text content_tablet=”” content_phone=”<\/p>\n
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[\/et_pb_text][et_pb_slider use_text_overlay=”on” _builder_version=”4.7.5″ _module_preset=”default” body_font_size=”18px” background_color=”#7EBEC5″ width_tablet=”” width_phone=”” width_last_edited=”on|tablet” max_width_tablet=”” max_width_phone=”” max_width_last_edited=”on|tablet” content_width_tablet=”” content_width_phone=”” content_width_last_edited=”on|tablet” content_max_width_tablet=”” content_max_width_phone=”” content_max_width_last_edited=”on|tablet” height_tablet=”” height_phone=”250px” height_last_edited=”on|phone” body_font_size_tablet=”16px” body_font_size_phone=”” body_font_size_last_edited=”on|tablet” background_last_edited=”on|phone” background_enable_color_tablet=”on” hover_transition_delay_tablet=”” hover_transition_delay_phone=”300ms” hover_transition_delay_last_edited=”on|phone”][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/hickory-tree.jpg” content_tablet=”<\/p>\n
There are several native species of hickory trees in the eastern United States including shagbark and mockernut. Pecans are actually a species of hickory, with especially thin shells.<\/p>\n
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There are several native species of hickory trees in the eastern United States. Pecans are actually a species of hickory, with especially thin shells.<\/p>\n
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There are several native species of hickory trees in the eastern United States including shagbark and mockernut. Pecans are actually a species of hickory, with especially thin shells. <\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Hickory-nut-in-tree.jpg” content_tablet=”<\/p>\n
Hickory trees often grow in groves with many hickory trees together in a group. Hickory nuts are visible in trees during the summer, but are not mature until fall. At that time, they fall off the tree (or are helped off by woodland creatures).<\/p>\n
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Hickory nuts are visible in trees during the summer, but are not mature until fall.<\/p>\n
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Hickory trees often grow in groves with many hickory trees together in a group. Hickory nuts are visible in trees during the summer, but are not mature until fall. At that time, they fall off the tree (or are helped off by woodland creatures).<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/husk-on-hickory.jpg” content_tablet=”<\/p>\n
Initially, hickory fruits are green but turn brown. Their husks are divided into four parts, which open slightly when ripe.<\/p>\n
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Initially, hickory fruits are green but turn brown. Their husks are divided into four parts, which open slightly when ripe.<\/p>\n
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Initially, hickory fruits are green but turn brown. Their husks are divided into four parts, which open slightly when ripe.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/husk-off-hickory.jpg” content_tablet=”<\/p>\n
If the hickory nut is mature, the husk is fairly easy to pull off the nutshell.<\/p>\n
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If the hickory nut is mature, the husk is fairly easy to pull off the nutshell.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/husk-off-hickory.jpg” background_enable_image_phone=”on” alt_phone=”nut with four husk parts around it” title_text_phone=”husk off hickory” sticky_transition=”on”]<\/p>\n
If the hickory nut is mature, the husk is fairly easy to pull off the nutshell.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/cracking-nuts.jpg” content_tablet=”<\/p>\n
Indigenous people cracked hickory nuts open using a stone mortar and pestle like this or a wooden mortar shaped from a tree trunk.<\/p>\n
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Indigenous people cracked hickory nuts open using a stone mortar and pestle like this or a wooden mortar shaped from a tree trunk.<\/p>\n
” content_last_edited=”on|desktop” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/cracking-nuts.jpg” background_enable_image_phone=”on” alt_phone=”broken nut on a rock” title_text_phone=”cracking nuts” sticky_transition=”on”]<\/p>\n
Indigenous people cracked hickory nuts\u00a0 open using a stone mortar and pestle like this or a wooden mortar shaped from a hollowed log and a long wooden pestle.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Open-hickory-nut.jpg” content_tablet=”<\/p>\n
The edible part of the nut- the nutmeat- is difficult to get out of the shell except in small pieces because of how irregularly shaped the nutshell is inside. Indigenous people got around this logistical issue by boiling broken nutshell with attached nutmeat in water, and scooping off the %22nutmilk%22 or oil from the nut that rises to the top of the water.<\/p>\n
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The nutmeat is difficult to get out of the shell so indigenous people would boil cracked nutshells in water, and scoop off the %22nutmilk%22 or oil from the top of the water to eat.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Open-hickory-nut.jpg” background_enable_image_phone=”on” alt_phone=”Nut that is broken into multiple pieces” title_text_phone=”Open hickory nut” sticky_transition=”on”]<\/p>\n
The edible part of the nut- the nutmeat- is difficult to get out of the shell except in small pieces because of how irregularly shaped the nutshell is inside. Indigenous people got around this logistical issue by boiling broken nutshell with attached nutmeat in water, and scooping off the “nutmilk” or oil from the nut that rises to the top of the water. <\/p>\n
[\/et_pb_slide][\/et_pb_slider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text content_tablet=”” content_phone=”<\/p>\n
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[\/et_pb_text][et_pb_slider use_text_overlay=”on” _builder_version=”4.7.5″ _module_preset=”default” body_font_size=”18px” background_color=”#7EBEC5″ width_tablet=”” width_phone=”” width_last_edited=”on|tablet” max_width_tablet=”” max_width_phone=”” max_width_last_edited=”on|tablet” content_width_tablet=”” content_width_phone=”” content_width_last_edited=”on|tablet” content_max_width_tablet=”” content_max_width_phone=”” content_max_width_last_edited=”on|tablet” height_tablet=”” height_phone=”250px” height_last_edited=”on|phone” body_font_size_tablet=”16px” body_font_size_phone=”” body_font_size_last_edited=”on|tablet” background_last_edited=”on|phone” background_enable_color_tablet=”on” hover_transition_delay_tablet=”” hover_transition_delay_phone=”300ms” hover_transition_delay_last_edited=”on|phone”][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Walnut-tree-scaled.jpg” content_tablet=”<\/p>\n
Black walnut are beautiful, large trees. Their leaves, bark, and nuts give off a chemical called %22juglone,%22 which kills off and prevents plants from growing too near its trunk.<\/p>\n
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Black walnut are beautiful, large trees. Their leaves, bark, and nuts give off a chemical called %22juglone,%22 which kills off and prevents plants from growing too near its trunk.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” custom_padding=”0px||||false|false” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Walnut-tree-scaled.jpg” background_enable_image_phone=”on” alt_phone=”Looking up at tall tree” title_text_phone=”Walnut tree” sticky_transition=”on”]<\/p>\n
Black walnut are beautiful, large trees. Their leaves, bark, and nuts give off a chemical called “juglone,” which kills off and prevents plants from growing too near its trunk.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/one-walnut-fruit.jpg” content_tablet=”<\/p>\n
Black walnuts produce an abundant crop of nuts every two or three years. The fruit of the walnut (with the nut in the center) is green on the tree and when it first falls off, but turns black as it dries out.<\/p>\n
” content_phone=”<\/p>\n
Black walnuts produce an abundant crop of nuts every two or three years. The fruit of the walnut (with the nut in the center) is green on the tree and when it first falls off, but turns black as it dries out.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” custom_padding=”0px||||false|false” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/one-walnut-fruit.jpg” background_enable_image_phone=”on” alt_phone=”Green round walnut” title_text_phone=”one walnut fruit” sticky_transition=”on”]<\/p>\n
Black walnuts produce an abundant crop of nuts every two or three years. The fruit of the walnut (with the nut in the center) is green on the tree and when it first falls off, but turns black as it dries out.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Dried-walnut.jpg” content_tablet=”<\/p>\n
Dried black walnuts in husk.<\/p>\n
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Dried black walnuts in husk.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Dried-walnut.jpg” background_enable_image_phone=”on” alt_phone=”Three dark brown nuts” title_text_phone=”Dried walnut” sticky_transition=”on”]<\/p>\n
Dried black walnuts in husk.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Black-walnut-open.jpg” content_tablet=”<\/p>\n
The actual nutshell is located within the walnut husk. Unshelled walnuts can be stored for a long time.<\/p>\n
” content_phone=”<\/p>\n
The actual nutshell is located within the walnut husk. Unshelled walnuts can be stored for a long time.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/08\/Black-walnut-open.jpg” background_enable_image_phone=”on” title_text_phone=”Black walnut open” alt_phone=”%22%22″ sticky_transition=”on”]<\/p>\n
The actual nutshell is located within the walnut husk. Unshelled walnuts can be stored for a long time.<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/Three-walnuts.jpg” content_tablet=”<\/p>\n
Black walnuts are the native walnut species in the Eastern Woodlands. They differ slightly in taste from English walnuts that we usually find in the grocery store. <\/p>\n
” content_phone=”<\/p>\n
Black walnuts are the native walnut species in the Eastern Woodlands. They differ slightly in taste from English walnuts that we usually find in the grocery store. <\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/Three-walnuts.jpg” background_enable_image_phone=”on” alt_phone=”%22%22″ title_text_phone=”Three walnuts” sticky_transition=”on”]<\/p>\n
Black walnuts are the native walnut species in the Eastern Woodlands. They differ slightly in taste from English walnuts that we usually find in the grocery store.\u00a0<\/p>\n
[\/et_pb_slide][et_pb_slide image=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/Cracked-walnuts.jpg” content_tablet=”<\/p>\n
Black walnuts are a good source of protein. They are also fairly high in fat. Unlike hickory nuts, they would not have been pulverzied and boiled for oil- the tannins in the nutshell would taint the resulting nut milk. Instead, the nutmeat would have been picked out of the nutshells.<\/p>\n
” content_phone=”<\/p>\n
Black walnuts are a good source of protein. They are also fairly high in fat.<\/p>\n
” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” background_enable_color=”on” background_enable_image=”off” header_text_color_tablet=”” header_text_color_phone=”rgba(0,0,0,0)” header_text_color_last_edited=”on|phone” header_font_size_tablet=”” header_font_size_phone=”1px” header_font_size_last_edited=”on|phone” body_font_size_tablet=”” body_font_size_phone=”” body_font_size_last_edited=”on|phone” background_last_edited=”on|phone” background_image_phone=”https:\/\/archeology.uark.edu\/gga\/wp-content\/uploads\/sites\/10\/2021\/09\/Cracked-walnuts.jpg” background_enable_image_tablet=”off” background_enable_image_phone=”on” alt_phone=”%22%22″ title_text_phone=”Cracked walnuts” content__hover_enabled=”off|desktop” sticky_transition=”on”]<\/p>\n
Black walnuts are a good source of protein. They are also fairly high in fat. Unlike hickory nuts, they would not have been pulverzied and boiled for oil- the tannins in the nutshell would taint the resulting nut milk. Instead, the nutmeat would have been picked out of the nutshells.<\/p>\n
[\/et_pb_slide][\/et_pb_slider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][dipl_separator separator_color=”#477559″ _builder_version=”4.7.5″ _module_preset=”default” locked=”off”][\/dipl_separator][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.7.5″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.7.5″ _module_preset=”default”][et_pb_text content_tablet=”<\/p>\n
Abrams, Marc D., and Gregory J. Nowacki<\/p>\n
2008 Native Americans as Active and Passive Promoters of Mast and Fruit Trees in the Eastern USA. The Holocene <\/em>18(7): 1123-1137.<\/p>\n<\/p>\n Fritz, Gayle J.<\/p>\n 2001 Ethnobotany of Ku-Nu-Che: Cherokee Hickory Nut Soup. Journal of Ethnobotany<\/em> 21(2):1-27<\/p>\n<\/p>\n Gardner, Paul S.<\/p>\n 1997 The Ecological Structure and Behavioral Implications of Mast Exploitation Strategies. In People, Plants, and Landscapes: Studies in Paleoethnobotany<\/em>, edited by Kristen J. Gremillion, pp. 161-178. University of Alabama Press, Tuscaloosa.<\/p>\n<\/p>\n Hillard, Jerry E.<\/p>\n 1975 Prehistoric Ozark Settlement-Subsistence and Nut Resource Utilization. Unpublished Master\u2019s Thesis, East Carolina University.<\/p>\n<\/p>\n Moore, Christopher R., and Victoria G. Dekle<\/p>\n 2010 Hickory Nut Bulk Processing and the Advent of Early Horticulture Economies in Eastern North America. World Archaeology<\/em> 42(4):595-608.<\/p>\n<\/p>\n Scarry, C. Margaret<\/p>\n 2003 Patterns of Wild Plant Utilization in the Prehistoric Eastern Woodlands. In People and Plants in Ancient North America,<\/em> edited by Paul E. Minnis, <\/em>pp. 50-104. Smithsonian Institution, Washington.<\/p>\n<\/p>\n Simon, Mary L.<\/p>\n 2009 A Regional and Chronological Synthesis of Archaic Period Plant Use in the Midcontinent. In Archaic Societies: Diversity and Complexity Across the Midcontinent<\/em>, edited by Thomas E. Emerson, Dale McElrath, and Andrew C. Fortier, pp. 81-114. State University of New York Press, Albany.<\/p>\n<\/p>\n Talalay, Laurie, Donald R. Keller, and Patrick J. Munson<\/p>\n 1984 Hickory Nuts, Walnuts, Butternuts, and Hazelnuts: Observations and Experiments Relevant to their Aboriginal Exploitation in Eastern North America in Experiments and Observations on Aboriginal Wild Plant Food Utilization in Eastern North America<\/em>, edited by Patrick J. Munso, pp. 338-359. Indiana Historical Society Prehistoric Research Series VI(2).<\/p>\n ” content_phone=”<\/p>\n Abrams, Marc D., and Gregory J. Nowacki<\/p>\n 2008 Native Americans as Active and Passive Promoters of Mast and Fruit Trees in the Eastern USA. The Holocene <\/em>18(7): 1123-1137.<\/p>\n<\/p>\n Fritz, Gayle J.<\/p>\n 2001 Ethnobotany of Ku-Nu-Che: Cherokee Hickory Nut Soup. Journal of Ethnobotany<\/em> 21(2):1-27<\/p>\n<\/p>\n Gardner, Paul S.<\/p>\n 1997 The Ecological Structure and Behavioral Implications of Mast Exploitation Strategies. In People, Plants, and Landscapes: Studies in Paleoethnobotany<\/em>, edited by Kristen J. Gremillion, pp. 161-178. University of Alabama Press, Tuscaloosa.<\/p>\n<\/p>\n Hillard, Jerry E.<\/p>\n 1975 Prehistoric Ozark Settlement-Subsistence and Nut Resource Utilization. Unpublished Master\u2019s Thesis, East Carolina University.<\/p>\n<\/p>\n Moore, Christopher R., and Victoria G. Dekle<\/p>\n 2010 Hickory Nut Bulk Processing and the Advent of Early Horticulture Economies in Eastern North America. World Archaeology<\/em> 42(4):595-608.<\/p>\n<\/p>\n Scarry, C. Margaret<\/p>\n 2003 Patterns of Wild Plant Utilization in the Prehistoric Eastern Woodlands. In People and Plants in Ancient North America,<\/em> edited by Paul E. Minnis, <\/em>pp. 50-104. Smithsonian Institution, Washington.<\/p>\n<\/p>\n Simon, Mary L.<\/p>\n 2009 A Regional and Chronological Synthesis of Archaic Period Plant Use in the Midcontinent. In Archaic Societies: Diversity and Complexity Across the Midcontinent<\/em>, edited by Thomas E. Emerson, Dale McElrath, and Andrew C. Fortier, pp. 81-114. State University of New York Press, Albany.<\/p>\n<\/p>\n Talalay, Laurie, Donald R. Keller, and Patrick J. Munson<\/p>\n 1984 Hickory Nuts, Walnuts, Butternuts, and Hazelnuts: Observations and Experiments Relevant to their Aboriginal Exploitation in Eastern North America in Experiments and Observations on Aboriginal Wild Plant Food Utilization in Eastern North America<\/em>, edited by Patrick J. Munso, pp. 338-359. Indiana Historical Society Prehistoric Research Series VI(2).<\/p>\n ” content_last_edited=”on|phone” _builder_version=”4.7.5″ _module_preset=”default” text_text_color=”#000000″ header_font=”BioRhyme||||||||” header_2_font=”BioRhyme||||||||” header_2_font_size=”30px” custom_margin=”||-1px||false|false” custom_padding=”2px||||false|false”]<\/p>\n Abrams, Marc D., and Gregory J. Nowacki<\/p>\n 2008\u00a0\u00a0 Native Americans as Active and Passive Promoters of Mast and Fruit Trees in the Eastern USA. The Holocene <\/em>18(7): 1123-1137.<\/p>\n <\/p>\n Fritz, Gayle J.<\/p>\n 2001\u00a0\u00a0 Ethnobotany of Ku-Nu-Che: Cherokee Hickory Nut Soup. Journal of Ethnobotany<\/em> 21(2):1-27<\/p>\n <\/p>\n Gardner, Paul S.<\/p>\n 1997\u00a0\u00a0 The Ecological Structure and Behavioral Implications of Mast Exploitation Strategies. In People, Plants, and Landscapes: Studies in Paleoethnobotany<\/em>, edited by Kristen J. Gremillion, pp. 161-178. University of Alabama Press, Tuscaloosa.<\/p>\n <\/p>\n Hillard, Jerry E.<\/p>\n 1975\u00a0\u00a0 Prehistoric Ozark Settlement-Subsistence and Nut Resource Utilization. Unpublished Master\u2019s Thesis, East Carolina University.<\/p>\n <\/p>\n Moore, Christopher R., and Victoria G. Dekle<\/p>\n 2010\u00a0\u00a0 Hickory Nut Bulk Processing and the Advent of Early Horticulture Economies in Eastern North America. World Archaeology<\/em> 42(4):595-608.<\/p>\n <\/p>\n Scarry, C. Margaret<\/p>\n 2003\u00a0\u00a0\u00a0 Patterns of Wild Plant Utilization in the Prehistoric Eastern Woodlands. In People and Plants in Ancient North America,<\/em> edited by Paul E. Minnis, <\/em>pp. 50-104. Smithsonian Institution, Washington.<\/p>\n <\/p>\n Simon, Mary L.<\/p>\n 2009\u00a0\u00a0 A Regional and Chronological Synthesis of Archaic Period Plant Use in the Midcontinent. In Archaic Societies: Diversity and Complexity Across the Midcontinent<\/em>, edited by Thomas E. Emerson, Dale McElrath, and Andrew C. Fortier, pp. 81-114. State University of New York Press, Albany.<\/p>\n <\/p>\n Talalay, Laurie, Donald R. Keller, and Patrick J. Munson<\/p>\n 1984\u00a0\u00a0\u00a0 Hickory Nuts, Walnuts, Butternuts, and Hazelnuts: Observations and Experiments Relevant to their Aboriginal Exploitation in Eastern North America in Experiments and Observations on Aboriginal Wild Plant Food Utilization in Eastern North America<\/em>, edited by Patrick J. Munso, pp. 338-359. Indiana Historical Society Prehistoric Research Series VI(2).<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" NutsNuts were a very important food source for Native people of Arkansas and the wider Southeastern Woodlands. Not only are nuts great sources of protein and good fats, they are storable. If roasted, nuts can be stored and eatten over winter, a time when other plant food resources are scarce. Acorns, hickory nuts, and walnuts […]<\/p>\n","protected":false},"author":30,"featured_media":205,"parent":288,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-118","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/pages\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":59,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/pages\/118\/revisions"}],"predecessor-version":[{"id":2413,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/pages\/118\/revisions\/2413"}],"up":[{"embeddable":true,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/pages\/288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/media\/205"}],"wp:attachment":[{"href":"https:\/\/archeology.uark.edu\/gga\/wp-json\/wp\/v2\/media?parent=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}References<\/h3>\n
References<\/h2>\n