Around Central and Northern California, one of the obvious potential late Fall - Winter survival foods is the bright red berry of the Toyon bush.

The literature and some instructors have indicated that the raw berries should be eaten rarely if at all, and that instead the berries should be mashed in boiling water or parched / roasted before being used as is or ground to powder to use as a flour or as an additive to other foods. Supposedly cooked Toyon makes a citrusy-tasting "ade" in liquid form, is a sort of riasin by itself, and adds a somewhat tart / citrusy taste to other cooked foods.

Anybody have any experience eating Toyon berries?

Do you have a comparable Winter resource in your area?