The Culture of Food in Nevada County
By Priya Hutner
Cooking is an art, a craft, and, for some, a meditation. When creating a menu for a client, I look for unique seasonal ingredients and draw from a tapestry of global cuisines. Nevada County has a rich food culture with distinctive culinary roots. The mountains, foothills, lakes, and rivers create a region that provides a bounty of fresh ingredients. When considering the food culture in Nevada County, I cannot help but reflect on the intersection of the past and present.
Nevada City Farmers Market. Photo by Roseann Bath.
Historical photo of man packing plums for shipment in Grass Valley.
Before Nevada County was established, Native Americans lived off the land. Washoe, Nisenan and Maidu communities, east and west, caught Cutthroat trout and other fish, hunted deer, rabbits, grouse, and wild game. They gathered acorns and pine nuts, and foraged wild plants and berries. Their food echoes the deep connection between the region's first inhabitants and the land.
The Gold Rush changed the landscape of food in the county. Grass Valley and Nevada City bear the imprint of this era. European settlers, mainly Italians, Irish and Cornish miners prepared foods from their homeland like stews, pies, and breads. The culture of food is also evident in the contributions of the Chinese, who opted for fresh local produce and livestock. Archeologists found jars that once held pickled vegetables, dried fruits and meats, and vessels that stored sauces and rice wine. The Chinese imported rice and foraged for native plants and herbs. The lore of the catfish pond on Donner Summit as a food source for the Chinese remains today.
Breakfast at Lola. Photo by Way Out Visual.
Basque Sheepherders also arrived during the Gold Rush. They drove sheep through the county. Traditional Basque meals included mutton and lamb cooked in stews or roasted over open flames. They drank sheep milk and made sheep cheese. Sheepherding ovens can still be found throughout the area.
Mexican culture is intrinsic to California’s history and it has left an indelible mark on the food culture. Meat, corn, beans, chili peppers, tamales, and tortillas are part of the fabric of cuisine in Nevada County to this day.
Looking to the present, we see vestiges of the past in the ingredients we harvest. Foraging in Nevada County offers a bounty of seasonal wild foods. Morel, Chanterelle, Boletes, and Oyster Mushrooms are available from spring to fall. Elderberries, gooseberries, currants, pine nuts, and acorns are harvested in the fall. Seasonal wild plants and medicinal herbs are also foraged throughout the county.
These days the fertile lands of Western Nevada County have given rise to a vibrant farm-to-table movement, emphasizing fresh and organic produce. Farmers' markets burst with seasonal fruits, vegetables, and locally raised meats. In contrast, the eastern part of Nevada County presents a different culinary narrative. The mountainous terrain and colder climate historically limited agricultural activities.
Today, tourism plays a significant role in the food culture of this area. Ski resorts and outdoor recreational activities attract diverse crowds, and high-end dining experiences cater to visitors. The Truckee Farmers Market operates spring through fall with beautiful seasonal products, while Mexican influence in Truckee offers a lasting cultural imprint.
The food culture in Nevada County is a reflection of its history, geography, and the people who call it home.