Sara Calvosa Olson 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. She is the author of Chími Nu’am and her writing has appeared in News from Native California and Edible Shasta-Butte. At Mesa Refuge, she worked on a special food sovereignty issue of News from Native California and a book proposal for a California Indian Almanac guide to phenology and food sovereignty. You can learn more about Sara on her website and Instagram.