Acorns, a diet staple of California's Native Americans for centuries, have lost their gastronomical cachet, except among bears and squirrels. But the nuts may be poised for a culinary comeback. Ethnobotanist Jolie Lonner Egert of Go Wild Consulting suggests acorns as the perfect gluten-free eco-food. "Acorns are abundant, delicious, and nutritious," she says. A 1986 study of acorns' agricultural promise found them to be packed with vitamins, minerals, and protein while requiring little cultivation. Their oil is similar to olive oil, and some of the world's 500 varieties even have notes of chocolate and cashew. "People have acorns in their yard," Egert says. "Instead of dumping them, eat them."
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机译：几个世纪以来，橡子都是加利福尼亚土著美国人的饮食主食，除了熊和松鼠，橡子已经失去了美食上的名声。但是坚果可能准备好了卷土重来。 Go Wild Consulting的民族植物学家Jolie Lonner Egert建议橡子是理想的无麸质生态食品。她说：“橡子既丰富，美味又营养。” 1986年对橡子的农业前景的研究发现，橡子富含维生素，矿物质和蛋白质，而几乎不需要耕种。他们的油类似于橄榄油，世界上500个品种中的一些甚至都带有巧克力和腰果的香气。埃格特说：“人们在院子里种着橡子。” “与其抛弃它们，不如将它们吃掉。”
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