Native American people in the Great Basin relied on the Jumbo Soft Shelled pine nut. We are aware of a big celebration in D.C. of native american foods, in mid September. I have often stated that P. Monophylla, The Jumbo Soft Shell pine nut, is America's pine nut and the hard shell P. Edulis is wonderful pine nut as well. But, the soft shell was incorporated into America's Slow Food Ark, as the recoginized species. With the upcoming event in mind, I wanted to share notes about the traditional method of storing pine nuts for use through out the year. Notes from 1912 - Proceedings of the Academy of Natural Sciences of Philadelphia, Volume 63: Of high importance to the Gosiutes as food was the fruit of the nut pine (Pinus monophylla). The expedition to the mountains each fall for gathering pine nuts was one of the great fixed events of the year; and to this day, when so little dependence is placed upon most of the original sources of their food supply, pine nuts (ti'-ba) are gathered regularly in considerable quantity and are kept for use or, to some extent, marketed among the white people in trade. In visiting the regular Gosiute encampments during the pine-nut season one may feel certain to find them in great part deserted. The method of obtaining •the nuts is to gather the cones and partially to burn them in a fire. In this process the nuts are roasted. The nuts are next beaten out of the cones. If further roasting be found necessary, it is carried out by placing the nuts in ovens. The roasted nuts were eaten directly with or without shells or they might be ground up in the mill into a meal. Formerly the nuts, after roasting, were placed in specially made, tall, sack-like baskets in which they were kept in pits or cellars.