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Antelope squirrels or antelope ground squirrels of the genus Ammospermophilus are sciurids found in the desert and dry scrub areas of the southwestern United States and northern Mexico. They are a type of ground squirrel and are able to resist hyperthermia and can survive body temperatures over 40 °C (104 °F).
Adults can measure up to 220–235 millimetres (8.7–9.3 in) long, and weigh 99–112 grams (0.218–0.247 lb). [2] They have a white stripe along the side of their torso, highlighted with black markings both above and below the stripe.
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Food is mostly gathered in the morning between the hours of 9.00 and 11.00, stuffed into the cheek pouches and carried back to the burrow for later consumption. [6] [7] If food is scarce in the hottest part of the year, this ground squirrel may aestivate for a short time.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Spermophilus is a genus of ground squirrels in the squirrel family. [1] As traditionally defined the genus was very species-rich, ranging through Europe, Asia and North America, but this arrangement was found to be paraphyletic to the certainly distinct prairie dogs, marmots, and antelope squirrels.
The San Joaquin antelope squirrel is dull yellowish-brown or buffy-clay in color on upper body and outer surfaces of the legs with a white belly and a white streak down each side of its body in the fashion of other antelope squirrels. [2] The underside of the tail is a buffy white with black edges. [2]