The Ssi Ya Gi collective and mak-’amham hosted a private Ohlone and Korean meal in the re-designed Cafe Ohlone space on the UC Berkeley Campus. This event was organized to honor the resilience and wisdom of the elders in our Ohlone and Korean communities and was an opportunity to learn from the experiences shared between them. The meal, cooked by Cafe Ohlone and local Korean American chefs, highlighted two ingredients used in both Ohlone and Korean cooking: acorns (dotori) and fernbrake (gosari). Guests listened and shared life experiences related to plants and foods that hold significant resonances in both cultures.