“There are very few places we can go to gather camas,” explained Jordan Mercier. “One day, it will be great to be able to come here and harvest bulbs.” Karissa Red Bear, a Gold 5 team member, was interested in how the camas was identified in the field and when harvest occurred for food preparation. Jordan explained that camas was cooked for two to three days in an earthen oven and then pressed into cakes to be eaten in the winter. “The yampah can be eaten raw like a carrot,” said Jeremy Ojua, Silviculture Technician from Natural Resources Division, who has been rearing the plants in a raised bed at Grand Ronde. “But we also ground the yampah into a type of flour,” added Jordan.