Episode 8: Centering Ohlone Food and Culture
For our episode on food waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine. The restaurant was originally housed in the courtyard of Berkeley’s University Press bookstore that shuttered a few months into the pandemic. Now, two years later, Café Ohlone will be reopening on the UC Berkeley campus.
We were only able to share a small portion of our interview with Vincent and Louis for our food waste episode, but the full interview was so interesting and they were so engaging that we decided to run it in its entirety now, for our final episode.
Available wherever you listen to podcasts.
Here in the Bay area there's no reason that our food shouldn't be centered, shouldn't be highlighted because our food is so delicious and it's so specific to this place right here.
Episode Guests
Vincent Medina and Louis Trevino
Vincent and Louis co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Ohlone foods and sharing them back with their communities, and educating the public about Ohlone culture through cuisine.
Additional Reading on FoodPrint and Beyond
- Read more about the vision for the cafe reopening.
- Embracing a Painful History, the World’s Only Ohlone Restaurant Finds Unlikely New Home
- Learn more about the native Brodiaea potato in the article “These Crispy Roasted Potatoes Have Deep Roots in Ohlone History” by Vincent Medino and Louis Trevino as told to Christina Chaey, for Bon Appétit.
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