By Natosha Gobin, Tulalip Lushootseed Language Teacher
haʔɬ sləx̌il Good afternoon,
We would like to invite all to participate in our Fall Lushootseed Family Nights, starting this Wednesday November 20th, from 5pm-7pm at the Tulalip Tribal Administration Building in the lunchroom area on the 2nd floor. The location for future classes will be announced at Wednesdays class.
Lushootseed Family Nights are open to any and all who are interested in learning basic Lushootseed in ways that you can use daily. The classes are free, and materials are provided. This is a great opportunity for all, whether you have kids who have graduated from our language programs in Montessori/ECEAP, have kids currently enrolled in our language programs, are enrolled in our Lushootseed college class, or would like to make Lushootseed a part of your daily speech!
To top it off…dinner will be provided! We hope to see you at our first class!
TULALIP Wash. – Fridays are usually reserved for Seahawks Blue Friday but this Friday, Tulalip Admin employees decided to sport their Husky or Cougar attire instead.
Click photos to view larger image.
Tulalip Admin Husky fans show their support
They even invited the Coug fans to join their photo
And after the Husky fans piled out of the picture and some of the Coug fans.
What is continuing education? This is an all-encompassing term within a broad spectrum of post-secondary learning activities and programs. Continuing education in the context of Tulalip Tribes Higher Education includes funding for Tulalip members for credit courses for non-traditional students, non-degree career training for employees (trainings, conferences and seminars), workforce training, formal personal enrichment courses, self-directed learning and cultural learning (i.e. basket weaving, Looshootseed language, carving, etc.)
The method of delivery of continuing education can include traditional types of classroom lectures and laboratories. However, some continuing education programs make use of distance learning, which not only includes independent study, but can also conclude CD-ROM material, broadcast programming or online education.
Funding for Continuing Education would encompass tuition, books, registration fees, and supplies (one (1) request per year). Funding for Continuing Education courses cannot be used in conjunction with other funding for college/university/vocational/technical education per the Higher Education Policy. Continuing Education requests sent by employees are sent directly to the training/travel department for processing, approval and funding allocations. This would include trainings, conferences and seminars.
If you are interested in availing yourself of Continuing Education courses and opening up your opportunities, simply pick up your phone and dial 360-716-4888 to contact the Higher Education Department for further questions and information.
Brothers Tony and Mike Gobin of the Tulalip Honor Guard present the colors at the Veterans Luncheon. Photo: Andrew Gobin, Tulalip News
By Andrew Gobin, Tulalip News Reporter
Veterans and their families packed the Longhouse at the Hibulb Cultural Center & Natural History Preserve on Monday, November 11th. The event hosted by Hibulb staff, which was open to all veterans in the Tulalip community, featured a lunch incorporating traditional foods in addition to an honoring and healing ceremony. Veterans that spoke reminded those in attendance about the sacrifices made by soldiers and their families, emphasizing the importance of remembering the cost of the world we live in.
With the presentation of the colors by the Tulalip Honor Guard, the Veterans Day celebration began. Each veteran was thanked with a blanket, introducing themselves while taking a moment to speak about their service. Some listed their rank and various wars and theaters, while others spoke about what Veterans Day means to them.
Tulalip Tribal veteran Ray Moses telling war stories at the healing ceremony. Photo: Andrew Gobin, Tulalip News
“It’s important to remember the veterans and to thank them,” said Tulalip Chairman Mel Sheldon, a Vietnam veteran. He referred to the ill tempers and bad attitudes that Americans had towards the Vietnam War, and in turn, how poorly returning soldiers were treated. “Today is a day to honor the sacrifice made. When war came you raised your hand, and we thank you for your service.”
“It is important to remember the families and their sacrifice,” said veteran, David Ventura. “They had to sacrifice time with their sons and brothers, and many times a life shared. Mothers, fathers, wives, brothers and sisters all had to live with the uncertainty of someone they loved dearly, for the service they gave to this nation.”
Korean War veteran Ray Moses spoke about the horrors of war.
“When I was in Korea,” he began, “my brother was killed right along side me. That moment was the most helpless feeling I have ever experienced. I couldn’t cry; I couldn’t get mad. All I could do was keep fighting. I had to. The worst memories I have are about death.”
Richard Muir Jr. holds a beading seminar for Veterans Day at Hibulb. He is demonstrating the technique called Peyote Stitch. Photo: Andrew Gobin, Tulalip News
He paused a moment. “Why do I tell you these things? People these days say, ‘we don’t want to hear that, those old things.’ And I tell them, without those old things all these new things wouldn’t be here.”
Hibulb staff served a lunch of fry bread and hamburger stew, along with traditional foods including mushrooms, nettle tea, and black moss pudding, which in our culture is a medicine for calming the spirit and mind.
Jessica Talevich inspects a healthy brain with organ lady, Shawneri Guzman. Photo: Andrew Gobin, Tulalip News
By Andrew Gobin, Tulalip News Reporter
Tulalip − The unsettling foreign smell of formaldehyde and isopropyl alcohol wafted from a table at the front of the room, lined with bottles, cans, jars of waste and toxins, and trays of human organs. Those who attended the CEDAR group meeting November 7th were disgustingly captivated by the uncanny presentation. Inside Out tells the gruesome truths of substance abuse, dispelling the misconceptions and myths society has about substances. Thursday’s show was unique, highlighting the effects of specific drugs.
Commonly referred to as the Organ Lady show, Inside Out begins with a glass of vodka and a raw egg. Shawneri Guzman, one of five Organ Ladies, cracks the egg into the glass for all to see, then sets it aside. From behind jars of tar and phlegm, Guzman picks up a set of human lungs, kicking the show into high gear as the audience leans in for a better look. She describes the different parts and facts about these lungs, which are grey and small, but they are healthy. Next she shows the lungs of a tobacco smoker, a marijuana smoker, and a heroin smoker, each looking progressively larger, shredded, and more black.
Bonnie and Bryce Juneau looking at a heart with a Gortex valve. Valve damage was due to heroin use. Photo: Andrew Gobin, Tulalip News
“The goal is to show healthy organs in comparison to damaged organs in order to help people understand what their choices are leading to, and hopefully help them make a change in their life,” said Guzman, an ER nurse at Providence Medical Center who sees people with these conditions on a daily basis.
The show continues with the heart, kidneys, liver, a tongue, and brains. Each specimen comes with a story, which Guzman tells while weaving in facts about drugs and how they are different and more dangerous today than they were ten, twenty, thirty years ago.
“The heroin on the street today is 60% to 70% pure, thirty years ago it was more like 20%. This means you can become addicted the first time, you can overdose the first time, you can die the first time. Today, heroin is commonly cut with horse tranquilizers, which is why so many people that use heroin look like zombies, they are essentially numbing their brain,” Guzman explained.
She continued to unveil brains, picking up slices that resembled Swiss cheese. Brains riddled with holes from heroin, meth, and marijuana, coupled with neural scans showing severe cognitive impairment illustrate a sobering reality. The damage shown in these brains is irreversible.
Guzman pointed out the misconceptions of drug use, such as smoking heroin is less addictive and less harmful than injection. If anything, smoking heroin is more harmful because of the drastic effect on the lungs.
It is important to know that second and third-hand marijuana exposure can cause you to test positive for THC, the chemical that comes from marijuana. Guzman referred to her experience in the ER, how many people come in after having tested positive for THC, and not knowing why it happened.
Bonnie Juneau hold up a pair of lungs ravaged by marijuana smoke. This 19 year old boy and had smoked everyday for five years. Photo: Andrew Gobin, Tulalip News
She explained, “We don’t realize how much our immediate environment affects us on a daily basis. Exposure to smoke is one example of how your surroundings affect your life. Even though you aren’t smoking, your body still feels the effects and it will show up on a test.” She noted that, “due to fertilizer and pesticides, marijuana today has more THC than what our parents would have smoked, meaning the effects and damage are both more drastic, and we are seeing more people test positive having only been exposed to third-hand smoke, which is the residue left on clothes, hair, furniture, and inside the car.”
As the show came to an end, Guzman picked up the egg floating in a glass of vodka. The vodka cooked the egg white in less than 90 minutes.
“Our brains do not stop maturing until we are about 25,” explained Guzman. “The egg white is immature protein, similar to a teen’s brain and other organs.”
She pointed out a liver from a 17 year-old girl that had drank since she was 13. It was hard and looked like a sponge in the middle.
Afterwards, people could put on gloves and examine the organs themselves, making the effects of substance abuse a tangible experience. Guzman continued to explain how these symptoms of organ damage manifest in living people, describing the signs to look for if you suspect someone is abusing substances. Awareness and understanding are crucial aspects in preventing addiction.
5th annual Taste of Tulalip combines traditional foods with daring culinary expression
Bravo’s Top Chef Kristen Kish (Right) shown with an audience member, hosts a cooking demonstration at the Taste of Tulalip. Photo: Andrew Gobin, Tulalip News
By Andrew Gobin, Tulalip News Reporter
Tulalip, WA − “I’m surrounded by artists; artist wine makers, artist chefs, artist celebrity chefs. All of whom have such a lust, such passion for food,” said Chef Perry Mascitti at the opening reception for the 5th annual Taste of Tulalip, November 8th. The weekend culinary event, which sells out every year, hosted returning celebrity Chef Carla Hall, Bravo’s Top Chef Champion Kristen Kish, and renowned food anthropologist, chef, and Kiowa tribal member, Dr. Lois Frank. This year’s focus was more on the menu in an effort to redefine the event, and the Tulalip brand.
Lisa Severn, director of food and beverage at the resort, said, “It is a culinary event encompassing both food and wine. We want to define Tulalip as a culinary destination, bringing quality and passion to our brand, setting us apart from our competitors.”
Photo: Andrew Gobin, Tulalip News
The Taste, as it’s called, is so much more than a wine event, a fact that was brought to the forefront in this year’s preparations as Dr. Frank worked with resort cooking staff for more than six months developing menu ideas inspired by the historic foods of this region. Such indigenous foods were incorporated into each dish served at Friday’s six course reception dinner, as well as those offered at the grand tasting on Saturday. The use of indigenous mushrooms, huckleberries, salmon, shellfish, pumpkin and squash, and indigenous red and yellow corn gave each plate a taste that is truly unique to this region. Branching out into Indian country as a whole, even lamb and buffalo were used as Native meats.
Each year, the Taste welcomes mainly Washington wineries to showcase their finest products, for two reasons. First, these wines are specific to this area, similar to the foods, as each grape will taste different depending on the ground it is planted in. You are essentially drinking the flavors of the northwest infused in each wine. The second is that Tulalip Resort believes in buying local and supporting local businesses.
Photo: Andrew Gobin, Tulalip News
They have the food, they have the drink, but it is really the skill and passion that defines a culinary experience. In order to prove their skill, chefs and sommeliers from around the Pacific Northwest teamed up for the Rock n’ Roll cooking challenge, where they were given a basket of unknown ingredients. They had to create a dish and select a wine to pair it with. A challenge to understand the relationship between food and drink, three teams were judged by the hosting chefs.
In addition to the fanfare, cooking demonstrations and tastings of elite wines and craft beers brought a level of quality to the Taste that puts Tulalips on the map. Kristen Kish held a cooking demonstration, preparing lobster. Kish stressed the fact that you should cook with your hands. For example, a pinch as a measurement should be between your thumb and three fingers, meaning that the amount of ingredients used will be specific to each chef, adding an identity to each dish. Fielding questions by Tulalip’s Chef Perry and celebrity Chef Carla Hall, Kish shared other tricks of the trade along the way.
Limited edition Taste of Tulalip Bottle featuring a design by Tulalip artist Jason Gobin. Each year the Taste selects a Tulalip artist to design a theme, this year being on of Tulalip’s origin stories, the story of the two killer whale brothers, les deux frères. Photo: Andrew Gobin, Tulalip News
The effort in defining the Taste as a culinary experience is exceptional, even in philanthropy. The Taste sponsors a charity each year. This year Fare Start was selected, a charity that assists at risk adults with culinary training. Every aspect of the Taste goes towards an emphasis on the culinary experience.
Redefining the Taste, and Tulalip, as a culinary destination also showcases the diverse options Tulalip offers guests on a regular basis. Although the event focuses on Tulalip hospitality, the Taste of Tulalip has remained one of the top ten grossing weekends in terms of casino revenue since the resort opened.
The weekend concluded with what was called a Native American brunch, where Dr. Frank led an expedition into the traditional foods of Native America; a legacy that will continue at the resort.
Severn was very pleased with the event, saying, “It was a successful weekend that defined Tulalip as a culinary destination, hosting the premier culinary event in the Northwest.”
No, they’re not shots. Blackberry Sirloin skewers with a caramelized onion, floated in a glaze were among the first hors d’oeuvres offered at Friday’s reception dinner. Photo: Andrew Gobin, Tulalip News
Performers hired for the grand taste (left and below) dressed as grape vines welcomed arriving guests, coming to life for moments at a time, finding walls to cling to. When not moving you would not have known these were performers. The vine below stood 10 feet high on stilts and crutches, giving them 4 “vines” to walk with. Photo: Andrew Gobin, Tulalip News
