Category: Tulalip News

One stop diabetes shop

Diabetes day at the Tulalip Health Clinic

Tribal member Ron Anchetta takes home the broccoli he grew in the community garden at the health clinic.
Tribal member Ron Anchetta takes home the broccoli he grew in the community garden at the health clinic.

By Andrew Gobin, Tulalip News

“Rather than making multiple appointments throughout the week, today we have made available every service for diabetes testing all at once,” said Bryan Cooper about the October 15th diabetes day at the Tulalip Karen I. Fryberg Health Clinic. A day meant to inform about the disease also offers tips on diabetes prevention, healthy living, and general nutrition.

Cooper, the medical director at the clinic, made key points as to why diabetes day is a success, such as explaining the ease of diabetes testing, both for patients and staff.

“Our labs are nationally accredited. Here at the clinic, lab results are ready in 15 minutes, which is unheard of at larger clinics and hospitals.”

Although Cooper is one of the lead organizers, he emphasized the importance of the team of specialists that make diabetes day possible. “The team made themselves available, making it possible to have integrated services to streamline diabetes testing. That was one concern we kept hearing from patients, that testing was too time consuming, spanning multiple days and appointments,” said Cooper. “Today, patients can come in and get everything done at once, and it doesn’t take long to make it through each necessary station.”

Diabetes day is one aspect of a five-year plan developed last summer to create programs at the clinic geared towards community needs. Diabetes day began January of this year, and it happens 4 times a year, to allow for the convenient service for new patients, as well as those diabetic patients that need to be seen every 3 months. The staff would really like to see the clinic become a place for the community wellness center, where people could come and relax and visit, not just for medical needs.

“In addition to dental and medical, we offer alternative medicine such as acupuncture, reiki, bowen, massage, chiropractor, and traditional healing. We have a garden of traditional foods available to patients as well,” said Cooper.

Visit the clinic to learn more about upcoming events and programs, or to learn more about any of these services provided.

Inside Out: The Original Organ Show

Tulalip CEDAR and the Providence Regional Medical Center is excited to share this innovative health education program with the community. Inside Out: The Original Organ Showprovides audiences with compelling health information—presented in a truly unique way—that empowers them to make informed decisions about behaviors and lifestyle choices that impact their long-term well-being.

Inside Out: The Original Organ Show  takes viewers on a fantastic voyage through the human body. Actual human organs, such as hearts, lungs, brains, livers, kidneys and aortas are shown. Some are healthy; others have been damaged by substance abuse, poor eating habits and unsafe behaviors. Through the presentation, viewers can see first-hand what really happens to their bodies when they choose harmful habits and lifestyles.

November 7, 2013  5-7PM, Tulalip Administration Building, Room 162
6406 Marine Drive, Tulalip WA

Info: Bonnie Juneau, Tulalip Tribes’ Natural & Cultural Resources, 360.716.4004

CEDAR Organ Show

A healthy frybread option

Staff enjoyed a morning treat of warm frybread.Photo by Brandy N. Monteuil
Staff enjoyed a morning treat of warm whole wheat frybread.
Photo by Brandi N. Monteuil

By Monica Brown, Tulalip News Writer

TULALIP, Wash.-There’s something about frybread, maybe it’s that you can smell it a mile away and that scent brings back so many memories. This recipe was received as a request to test and it was surprisingly good. Since it contains mostly whole wheat flour it offers more filling fiber, which also helps to lower the net carbs of this tasty snack. The recipe indicates that it will make eight small frybread but I was able to make just over ten.

Since it is important to having slightly fluffy frybread, be sure that your baking powder is fresh. Test it by placing a tsp. into a small cup of warm or hot water, if it bubbles up immediately then it is still fresh. If not you will either need to buy more or make your own by combining, 1 tsp baking soda, 2 tsps cream of tartar and 1 tsp of corn starch (optional). Baking soda can be tested for freshness in the same manner but by placing a tsp in a small amount of vinegar.

This recipe can be found at www.diabetes.ihs.gov in the printed materials section. If you have a recipe that you would like to share please send it in to mbrown@tulaliptribes-nsn.gov. Recipe adapted from What’s cooking, Healthy in Warm Springs, Sara Lee Thomas, MS, RD and Edison Yazzie

Whole wheat Frybread

Ingredients:

2 cups whole wheat flour

1 cup white flour

3 tablespoons powdered milk

1 tablespoon baking powder

1 teaspoon salt (optional)

1 ½ cups warm water

Canola oil

Preparation:

Mix dry ingredients in a bowl and gradually add water to make dough. Knead the dough until it forms a ball and comes clean from the edge of bowl. Cover with a cloth and let sit for 30 minutes.

Pour about ¾ inch of canola oil into a deep frying pan and heat on medium. Test the temperature of the oil by putting a small pinch of dough into it. If the oil is ready, the will rise immediately to the top.

Divide the dough and knead into 8 round balls. Pat and stretch or roll dough out into flat circles until the dough is ¼ to ½ inch thick. With a fork, poke a few holes in the flattened circles of dough.

Carefully slide a flattened dough round into the hot oil to avoid splashes. Slightly lift frybread to check the bottom, when it is begins to brown turn it over. When both sides are done remove from oil, drain excess oil and place on baking sheet lined with paper towels.

Nutrition Information Makes 8 frybread

240 calories, 10g Total fat, 1g Saturated fat, 220-510mg Sodium, 35g Carbohydrate, 4g fiber, 6g Protein

whole wheat frybread with homemade jam.Photo by Brandi N. Montreuil
whole wheat frybread with homemade jam.
Photo by Brandi N. Montreuil

A Doubleheader Served Straight Up At The Tulalip Resort Casino

Newly Opened Draft Sports Bar and Destination Lounge, Serving Traditional Fare and Handcrafted Cocktails
Tulalip, Washington — The Tulalip Resort Casino has recently added a doubleheader of food and beverage venues. Guests can now enjoy sports themed dishes at “The Draft Sports Bar and Grill” and handcrafted shaken cocktails at the Resort’s “Destination Lounge”.The Draft Sports Bar and Grill

Located adjacent to the hotel lobby, this modern sports themed getaway features a selection of hearty stadium food, specialty craft beers, signature drinks and a deep list of wine offerings.  Natural woods accented with electric blue, yellow and black, frame a 161” x 91” wall matrix of video screens.  An array of smaller flat panel TVs surround the bar, and multi-zoned audio brings to life the full-on action experiences.  The viewer feels placed in the middle of every huddle, scrum, face off, and jump ball.  

Guests can kick off game day with dishes like Curve Ball Shrimp and the Formula 500 Walla Walla Onion Tower. Signature plates include Grand Slam Chili; The Hook Crispy Mahi Mahi Filets and Fries; TKO Mac and Cheese Skillets; and a juicy BBQ Hog Handwich.  No sports bar would be complete without a juicy Hall of Fame Cheeseburger, where guests design their own. When both the finish line and the finish of the meal are in sight, fans can cruise the “Sweet Victory” dessert menu of Fried Seasonal Pie served in an iron skillet with a big scoop of vanilla ice cream; or the Overkill Sundae with peanut butter ice cream, sliced banana, milk chocolate magic shell, rice crispy treat nuggets and toasted peanuts.  Also available is a “Quick Picks” menu which will offer nine signature items from The Draft, for take-out.

The Draft is open Sunday – Saturday from 4pm – 2am, serving the full menu from 4pm – 10pm, and a late night menu from 10pm – 1am.  Quick Picks take-out will be offered daily from 11am – 11pm, starting October 7th.  For more information, visit www.tulalipresort.com.  To make reservations, call The Draft at 360-716-6333, or for Quick Picks to go option call 360-716-633.

Destination Lounge
Candle light and fire inspired the Resort’s new hotel lobby bar “Destination Lounge”.  The atmosphere plays on light through motion and reflection. Small niches are filled with antique mirrors, clustered candles and sconces — which illuminate through gold petals.  A large peninsula three sided fireplace adds movement and echoes a layer of warmth throughout the space.  Large comfortable, high-back banquettes, which line the wall, are adorned with sexy, shimmery gold upholstery and flame red lounge chairs bring the space to life.  Behind the glow of the knife-edged stone bar, is a custom etched antique mirror with a red Salish graphic.  Rich espresso stained wood walls and the herringbone patterned floor wrap the space, while jazz musicians hold center stage on the four high definition televisions.

Resort guests can relax over handcrafted cocktails like the Spicy Cucumber, Moonshine Special, Geo-Mandarin Strawberry, Polka Dot or a new twist on the classic Sazerac.  The appetizer menu features dishes such as Shrimp Thai Basil Pesto Spring Rolls, Cedar Wrapped Salmon Bites and Herb Polenta French Fries.

Destination Lounge is open seven days a week from 4pm – 10pm, offering seasonal appetizers, handcrafted cocktails, and an extensive wine selection by the glass or bottle.  For more information, visit www.tulalipresort.com, or call (360) 716-6000.

 


About Tulalip Resort Casino
Award winning Tulalip Resort Casino is the most distinctive gaming, dining, meeting, entertainment and shopping destination in Washington State.  The AAA Four Diamond resort’s world class amenities have ensured its place on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists, as well as Preferred Hotel & Resorts membership.  The property includes 192,000 square feet of gaming excitement; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of premier meeting, convention and wedding space; the full-service T Spa; and 6 dining venues, including the AAA Four Diamond Tulalip Bay Restaurant.  It also showcases the intimate Canoes Cabaret; a 3,000-seat amphitheater.  Nearby, find the Hibulb Cultural Center and Natural History Preserve, Cabela’s; and Seattle Premium Outlets, featuring more than 110 name brand retail discount shops. The Resort Casino is conveniently located between Seattle and Vancouver, B.C. just off Interstate-5 at exit 200. It is an enterprise of the Tulalip Tribes.  For reservations please call (866) 716-7162.

Zucchini Bread recipe as featured in the See-Yaht-Sub

 

 

Monica-Brown-Zucchini-Bread
Photo by Brandi Montreuil

 

This recipe was created by Monica Brown, by combining 3 different recipes and has a touch of honey which gives it a unique sweetness. Recipe makes 2 loafs of bread

 

Wet ingredients:

2 cups shredded and drained raw zucchini

2 eggs

1 cup vegetable oil

¼ cup honey

2 tsp vanilla

 

Dry ingredients

1 ½ cups white sugar

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1.5 to 2 tsp cinnamon (depending on liking)

1 cup chopped walnuts (optional)

 

Preparation:

Shred about 4 small to medium sized zucchini and drain well. Mix wet ingredients in large mixing bowl and then add sugar. Measure out rest of the dry ingredients in a separate bowl and slowly add to wet mixture. Mix until combined, be sure not to over mix. Mixture will be fairly thick.

Preheat oven to 325, grease and flour 2,  9” X 5” loaf pans. Pour mixture as evenly as possible into pans. Bake for 50 – 70 minutes, or until wooden pick comes out clean.  Cool bread in pans for 10 minutes and then jiggle to loosen bread and remove to cool on wire rack for 30 minutes prior to wrapping in aluminum foil.

34 years of encouraging wellbriety

Language department sings welcome song in Lushootseed at the opening of the banquet
Language department sings welcome a song in Lushootseed at the opening of the banquet

By Monica Brown, Tulalip News writer

TULALIP, WA – Addiction can happen to anyone. It is not something that strikes instantly; it begins as a habit, slowly overtaking the person in a process that can take anywhere from days to years. An addiction starts as a habit that becomes harmful to the person, eventually they reach a threshold where they are no longer in control of their choices but are instead controlled by their habit.

Tulalip celebrated its 34th annual Wellbriety Banquet at the Tulalip Resort’s Orca ballroom on Saturday, Sept 21st.  As people arrived and filled the ballroom they greeted one another with hugs, handshakes and laughter. The annual banquet provides an occasion for tribal members to come together and recognize each other’s challenges as they overcome addiction.

The language department opened the event by greeting everyone with a welcome song sung in Lushootseed. Tribal board member Mel Sheldon started off the evening of speeches by thanking everyone for being there and invited the tribal members that had been asked to speak to come to the stage and tell their story about addiction and recovery.

Katie Jones told her story of addiction, recovery and how it has affected not only her life but her children’s lives. “Our addiction takes over; when they say “It’s becoming you” they’re not lying. It becomes your best friend,” said Katie. She is now part of many support groups and helps others stay on the path to recovery. She is also beginning a program which will help guide parents through the system to help them get custody of their children back.

Rudy Madrigal is now a legitimate, successful business man.  He explained how his addiction was different in a way that it wasn’t all about substance abuse, “I bring a different type of addiction; I was addicted to money.” Rudy admitted how he remembers selling to many of the people in the room. “Addiction is where you lose your family; you lose everything. I even lost my reservation. I was excluded from this reservation for what I did.”

The stories are upsetting to listen to but they have an ending that gives hope to others struggling with their addiction.  When Board member Deborah Parker was asked to speak, she explained how when people share their stories of hurt or anger, how important it is to cleanse yourself off so you aren’t carrying the hurt or anger around with you.

Deborah said, “In a teaching an elder gave me this week, “He said to make sure you wash yourself with water, wherever you go.” You can go to the river; you can go to the bay. Go, be next to the water. Even if you don’t have time for that, when you wash yourself off in the morning, make sure you take that water and you cleanse yourself and ask for something for yourself, maybe it’s  healing or to release some anger or hurt you have in your heart.”

Sarah Murphy and Children2Before the live entertainment and dancing would start they began the sobriety countdown.  As the 40 year countdown went on, throughout the room as people stood to declare how long they had been clean and sober it was made evident that quite a few attendees have been enjoying the Wellbriety banquets for many years.

 

DSC_0124
Chairman, Mel Sheldon welcomes everyone to the banquet.