He taught himself natural history of CA Indians, ethno-botany, and native anthropology, before concentrating on indigenous ingredients as food and native cookbooks. It is his goal as a chef, to help diners rediscover our proud, ancient, history of native edibles. This approach has developed a cuisine that combines the historical natives with contemporary tastes, discovering a Real “California Cuisine”.
Chef John: “Currently the market and sourcing for California Native and America’s indigenous ingredients are almost nonexistent. To increase education, marketing, and availability of native species, we must eat the foods, and by eating them, create a demand for them. I work to help this cause.”
He has lectured for Slow Food, Oakland Museum, SFSU, College of Marin, and California Native Garden Foundation. John has cooked for Carlo Petrini, the creator of Slow Food International, Actor Peter Coyote, Congresswoman Lynn Woolsey, and private clients in Sonoma, Marin, San Francisco, San Jose.
John is a board member of the Museum of the American Indian, Slow Food USA, and Chef’s Collaborative. A portion of his proceeds will go to starting a foundation to help Native Americans regain
their heritage foodways, through native plant agriculture, and teaching future generations how to grow, cook and eat whole foods. Visit me at www.indigenousedibles.com MAKE A RESERVATION