Sara Calvosa Olson

Sara is a Karuk food writer and editor whose work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. As a cook, Sara incorporates traditional staples in Karuk culture, including acorns, fish, deer meat, gathered plants, mushrooms, and uniquely cultivated tobacco. Her writing has appeared in News from Native California and Edible Shasta-Butte. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot. Sara is a Heyday Roundhouse Native California Fellow. At Mesa Refuge, she worked on a follow up to her cookbook, Chími Nu-am, that highlights the importance of traditional food preservation techniques and the role they can play in our collective food security efforts.