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Traditional Diets of the First Nations in Central Oregon

Writer's picture:  Dr. Collins Dr. Collins

This guide celebrates the traditional diets of the Wasco, Warm Springs, and Paiute tribes, highlighting their sustainable practices and deep connection to the land. Each entry includes a description of traditional uses, harvesting methods, and nutritional information for key animal and plant species. Phonetic spellings of the species names in the respective tribal languages are provided to honor their cultural significance.


The indigenous tribes of Central Oregon, such as the Wasco, Warm Springs, and Paiute, relied on the diverse and abundant natural resources of the region for their sustenance. Their traditional diet was a mix of plants, fish, and game available throughout the seasons. Below is a detailed list of key animal and plant species integral to their diet, along with their Latin names, traditional uses, and accompanying images.


Discovering First Nations Diets in Central Oregon


The First Foods Paradigm


The tribes of Central Oregon viewed their traditional foods—water, salmon, big game (like elk), roots (such as camas), and berries (like huckleberries)—as sacred gifts from nature. These “First Foods” were not only dietary staples but also carried spiritual significance tied to tribal creation beliefs. They represented a reciprocal relationship: First Foods promised to sustain the people, while the people had a responsibility to care for these resources through sustainable practices.


The Confederated Tribes of Warm Springs exemplify this philosophy by incorporating First Foods into ceremonial meals served in specific sequences—water first, followed by salmon, game meats, roots, and berries. This tradition underscores the interconnectedness of diet, culture, and ecology within these communities.


Threats to Traditional Foods


Modern challenges such as invasive species, habitat loss, and environmental degradation threaten access to these culturally significant foods. Efforts to restore habitats for First Foods like camas fields or huckleberry patches are critical not only for ecological health but also for preserving Indigenous traditions.


We celebrate the resilience of Central Oregon’s Indigenous communities by highlighting their sustainable food practices and deep cultural ties to the land—a legacy that continues to inspire conservation efforts today.


12+ Animal Food Sources Of First Nations in Central Oregon

 

1. Salmon


Salmon
Salmon (Oncorhynchus spp.)

Common Name: Salmon  

Warm Springs Name: Nch’i-Wána Tíin (River People’s Fish)  

Wasco Name: Wánaq’íit  

Paiute Name: Tuhudoo’a  


Traditional Use: A cornerstone of the diet, abundant in the Columbia River and its tributaries. Salmon provided essential protein and fatty acids and was often smoked or dried for preservation. 


Salmon was harvested during seasonal runs using spears, nets, and weirs. It was smoked or dried to ensure a year-round protein source and played a central role in ceremonies and feasts. 

 

Nutritional Information: Rich in omega-3 fatty acids, salmon provides approximately 25 g of protein and 11 g of fat per 100 g serving.  


 

2. Lamprey


Pacific Lamprey (Entosphenus tridentatus)
Pacific Lamprey (Entosphenus tridentatus)

Common Name: Lamprey  

Warm Springs Name: X̣áyix̣ay  

Wasco Name: Xwáshx̣a  

Paiute Name: Pahpahkwana  


Traditional Use: A nutrient-rich food source used fresh or dried. Lamprey also held medicinal and ceremonial significance.  

 

Lamprey was caught during upstream migrations using traps or by hand. They were consumed fresh or dried for storage and held ceremonial importance.  


Nutritional Information: High in fat content, lamprey provides approximately 6 kcal/g wet weight—3 to 5 times more calories than salmon. 


 

3. Elk


Elk (Cervus canadensis)
Elk (Cervus canadensis)

Common Name: Elk  

Warm Springs Name: Wáx̣aash  

Wasco Name: Wáx̣ash  

Paiute Name: Waha’a  


Traditional Use: Hunted seasonally for meat, with bows and spears, which was roasted or dried into jerky. Elk hides and antlers were used for tools and ceremonial regalia.

 

Nutritional Information: Lean meat with approximately 22 g of protein and only 2 g of fat per 100 g serving. 


 

  1. Mule Deer


    Deer (Odocoileus hemionus)
    Deer (Odocoileus hemionus)  

Common Name: Mule Deer

Warm Springs Name: Kúuyx̣aash  

Wasco Name: Kúuyash  

Paiute Name: Tuhu’a  


Traditional Use: Another key game animal; its meat was consumed fresh or preserved, while its hide was used for clothing and tools. Deer were hunted year-round using snares or bows. The venison was smoked or dried, while hides were used to make clothing and ceremonial regalia.

   

Nutritional Information: Provides about 24 g of protein and just 2 g of fat per 100 g serving. 


 

5. Jack Rabbit


Jackrabbit (Lepus californicus)
Jackrabbit (Lepus californicus)

Common Name: Jackrabbit

Warm Springs Name: Títitx̣aash

Wasco Name: Titítx̣ash

Paiute Name: Tuhuhwa’a


Traditional Use: Jackrabbits were hunted in arid regions using snares or bows. Their dark red meat is rich in protein. It was roasted or stewed with herbs to create hearty meals during lean seasons.

 

Nutritional Information: Jackrabbit meat provides approximately 20 g of protein and less than 1 g of fat per 100 g serving.


 

6. Mountain Cottontail Rabbit


Mountain Cottontail Rabbit (Sylvilagus nuttallii)
Mountain Cottontail Rabbit (Sylvilagus nuttallii)

Common Name: Cottontail Rabbit

Warm Springs Name: Kúukux̣aash

Wasco Name: Kuukúx̣ash

Paiute Name: Pahpahkwa’a


Traditional Use: Cottontail rabbits were hunted in rocky ravines or sagebrush thickets using snares or traps. Their lighter meat was grilled or stewed with seasonal herbs for added flavor.


Nutritional Information: Cottontail rabbit meat contains about 21 g of protein and less than 2 g of fat per serving.


 

  1. Camas


    Camas (Camassia quamash)
    Camas (Camassia quamash)

Common Name: Camas Bulb  

Warm Springs Name: X̣áshx̣aash  

Wasco Name: X̣ashx̣ásh  

Paiute Name: Pahwe’a 


Traditional Use: Camas bulbs were an essential carbohydrate source. Camas bulbs were harvested in late spring from wet meadows using digging sticks. They were pit-cooked and slow-roasted in earth ovens to convert inulin into digestible sugars before being eaten fresh or dried for winter storage. The plant’s vibrant blue flowers made it easy to locate during harvest season.


Nutritional Information: Camas bulbs are rich in carbohydrates, providing approximately 40 g per 100 g serving after cooking.


 

  

  1. Biscuitroot


    Biscuitroot (Lomatium Greyii.) 
    Biscuitroot (Lomatium Greyii.)  

Common Name: Biscuit Root Lomatium spp


Traditional Use: Biscuit Root was harvested during spring from dry slopes or meadows using digging tools. The roots were mashed into biscuits, roasted, or dried for storage as an essential food source during seasonal transitions.


Nutritional Information: Biscuit Root contains about 30–35 g of carbohydrates per 100 g serving when prepared as flour or biscuits. Roots were mashed into biscuits or dried for storage. It was a critical food source during seasonal transitions.


 

  1. Brittlebush plant


    Brittlebush (Encelia farinosa)
    Brittlebush (Encelia farinosa)             

 Common Name: Brittlebush


 Traditional Use: Brittlebush resin was used for medicinal purposes, as glue, chewing gum, and incense in ceremonies. Its stems were sometimes used as toothbrushes. The plant thrives in arid environments on dry slopes and gravelly areas.  


 

  1. Pine Nuts

Pine Nuts (Pinus edulis)
Pine Nuts (Pinus edulis)

Common Name: Pine Nuts

Warm Springs Name: Xwánátkʷaash

Wasco Name: Xwanáshkʷash

Paiute Name: Tuba’a


Traditional Use: Pine nuts were harvested in late summer to early fall by knocking cones from trees with poles or climbing trees to collect cones directly. The cones were dried in the sun or lightly roasted over a fire to release the seeds, which were then shelled by hand or using tools like grinding stones. Pine nuts were eaten raw, roasted, or ground into flour and mixed with fat or berries to make nutrient-dense cakes that could be stored for winter use.


Cultural Significance: Pine nuts symbolized abundance and were central to communal gatherings and celebrations such as the Paiute Pine Nut Festival. They also served as a trade item among tribes due to their high nutritional value.


Nutritional Information: Pine nuts are calorie-dense, providing approximately 11% protein, 60% fat, and 19% carbohydrates per ounce (28 g). They are rich in phosphorus, magnesium, zinc, vitamin E, and B vitamins such as thiamine (B1).


 

11. Acorns


Acorns (Quercus spp.)
Acorns (Quercus spp.)

Common Name: Acorns

Warm Springs Name: Wíix̣witkʷaash

Wasco Name: Wiixʷítkʷash

Paiute Name: Pahpin’a


Traditional Use: Acorns were collected in autumn from oak groves, then roasted and soaked to remove tannins before being ground into flour for bread or porridge. They served as a long-term staple food stored through winter months.


Nutritional Information: Acorns provide approximately 6 g of protein, 15 g of fat, and over 50 g of carbohydrates per 100 g serving after processing.


Cultural Significance: Acorns were considered a symbol of sustenance and resilience, often used in communal meals during times of celebration or hardship.


 

12. Huckleberries


Huckleberries (Vaccinium membranaceum)
Huckleberries (Vaccinium membranaceum)

Common Name: Huckleberries

Warm Springs Name: Wáx̣wax̣aash

Wasco Name: Waxwáxash

Paiute Name: Pahwahwa’a


Traditional Use: Huckleberries were gathered in summer from forested areas at higher elevations. They were eaten fresh during harvest season or dried for winter storage.


Cultural Significance: Huckleberries held spiritual importance as a “First Food” and were often included in rituals to honor the land’s bounty. Huckleberries were central to ceremonial feasts and gatherings as a symbol of abundance.


Nutritional Information: Huckleberries contain about 10–15 g of carbohydrates per cup (148 g) along with antioxidants like vitamin C and anthocyanins.


 

  1. Black Moss


    Black Moss (Bryoria fremontii)
    Black Moss (Bryoria fremontii)

Common Name: Black Tree Lichen (Black Moss)

Warm Springs Name: Wíitx̣witkʷaash

Wasco Name: Wiixʷítkʷash

Paiute Name: Pahpahwa’a


Traditional Use: Black moss was harvested from trees year-round by twisting it off branches with long hooked sticks. It was pit-cooked with hot rocks and water to create a gelatinous black dough or dried into cakes for storage. Cakes were rehydrated in soups or boiled into porridge. Black moss was also roasted over coals or baked into bread-like loaves with berries or fish eggs. 


Cultural Significance: Known as "black tree lichen," it was harvested from trees and pit-cooked to create cakes or added to soups. Black moss was a survival food during lean seasons and held cultural significance in stories and ceremonies.


 

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Sources


  1. [PDF] Traditional Foods - Oregon.gov https://www.oregon.gov/ode/students-and-family/equity/NativeAmericanEducation/Documents/Traditional-foods-slideshow.pdf

  2. [PDF] Traditional Food Fact Sheet - First Nations Health Authority https://www.fnha.ca/documents/traditional_food_fact_sheets.pdf

  3. Celebrate Oregon's Indigenous Foods - https://traveloregon.com/things-to-do/culture-history/celebrate-oregons-indigenous-foods/

  4. Superabundant dispatch: Exploring the Northwest's Indigenous foods -https://www.opb.org/article/2022/11/04/superabundant-northwest-indigenous-food-news-sugar-cheese-candy-pumpkin-bread-recipe/

  5. Stories of Indigenous foods, culture, and history run deep through ... https://www.hood-gorge.com/indigenous-foods-culture-and-history-run-deep-in-the-columbia-river-gorge

  6. [PDF] TRADITIONAL FOODS RESOURCE GUIDE | National Native Network -http://keepitsacred.itcmi.org/wp-content/uploads/2015/06/Traditional-Foods-Resource-Guide.pdf

  7. Celebrate Oregon's Indigenous-Owned Farms and Restaurants -https://traveloregon.com/things-to-do/eat-drink/artisan-producers/celebrate-oregons-indigenous-owned-farms-and-restaurants/

  8. Food Gathering, First Foods, and Food Sovereignty - https://highdesertmuseum.org/food-sovereignty-educator-resource/


 

Footnotes & Bibliography


1. [PDF] Traditional Food Plants - Confederated Tribes of Grand Ronde   

2. Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians by Patricia Whereat Phillips   

3. Celebrate Oregon's Indigenous Foods   

4. Connecting First Foods and Conservation   

5. Stories of Indigenous Foods in the Columbia River Gorge   

6. Native Food Plant Profile: Yampah   


 


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