By Sarah Sense-Wilson, Tulalip Tribes Family Services
On July 28 Tuesday evening, community members and Family Services staff gathered for a workshop presentation titled ‘Tree of Life’. Guest presenters Arlene Red Elk (James Town S’klallam) and Norine Hill, (Onieda) facilitated the interactive educational activity designed to engage all generations for purpose of exploring how to improve our well- being as individuals, family and community. Elder Arlene Red Elk and Norine Hill are members of the 501c3 non-profit organization Native Women In Need. NWIN provides workshops, trainings and presentations for supporting health, wellness through culture based values and traditions.
The ‘Tree of Life’ workshop was kicked off with customary introductions, blessing of our dinner feast, followed by an in depth explanation of the ‘Tree of Life’ metaphor. The ‘Tree of Life represents our personhood. The roots of the tree represent our ancestors, our lifeline connection with the earth, tradition, and our foundation for growth. The tree trunk symbolically represents our body, our core, our being. Tree branches are a reflection of how we represent ourselves, our values, how we reach out and engage in the world. The Leaves represent both the dichotomy of life problems and solutions; personal, family and societal issues/concern.
Attendees young and elderly participated in identifying issues and concerns, writing on ‘leaves’ and placing the leaves on the tree. The problem leaves were shared with the entire group, followed by the solution leaves. A large group discussion followed in a talking circle format.
Participants reflected on the exercise as a valuable experience for recognizing how many personal, family and community problems can be remedied and addressed by first and foremost seeking personal healing. Participants took ownership of the issues which is a powerfully motivating factor in making change happen within a community.
The example set by one participant was especially empowering when they shared about this exercise Tree of Life as an enlightening experience to share in a process engaging three generations of community members for purpose of striving for balance, health and wellness. One member of the group identified ‘have a voice’ as the single most inspirational message.
The ‘Tree of Life’ workshop evoked thoughtful reflection, positive engagement and courageous conversation among tribal members. The workshop facilitators effectively created a safe forum for productive inter- generational interactions which underscores the pronounced strengths, assets and traditional cultural values of Tulalip community.
A special recognition and in memory of Mikki Fink –Custer (Youth CD Counselor), we honor her commitment to supporting Family and Youth seeking healing from the wreckage, pain and losses due to alcohol, drug and gambling addiction.
Family Night is a once a month event, last Tuesday of the month, open to the Tulalip Tribes community. Each month we have different topics, speakers and presentations, in addition we provide dinner for everyone, all ages welcome and invited.
During the week of July 27-31, the sports-centric youth of Tulalip took part in a week long basketball camp to learn, practice, and perfect their basketball skills at the Don Hatch Youth Center. With the on-court assistance of Deyamonta Diaz and Shawn Sanchey, who are both Youth Services Activity Specialists, basketball camp participants were split into two groups; one earlier session for elementary and middle school aged boys and one later session for high school aged boys.
Fred Brown, Jr. who played college basketball at the University of Iowa and presently works for Seattle Basketball Services, Washington State’s premier NCAA compliant scouting service led the early session of youngsters. According to his work profile, Brown specializes in events coordinating, recruiting, scouting, tutoring and player development work for youth, high school, college and professional athletes. He is dedicated to helping student athletes learn the importance of having an exceptional work ethic, good grades and a positive attitude to be successful in today’s society.
Brown believes, “Opportunities do not go away, they go to someone else.” Following with this mantra, Brown emphasized hard work and the highest quality of competition during each day of camp. Tulalip youth responded in kind by giving their fullest effort during each and every basketball drill. The few instances when the kids would not respect the rules of his sessions, Brown was sure to get their attention by blowing his whistle and having them run lines. This means of discipline not only got the kids attention, but also helped to condition them and build up their stamina.
The later session, made up of high school participants, was led by Sanjey Noriega and Tisen Fryberg. Noriega was a college basketball player at University of Alaska-Fairbanks and went on to play professional basketball in Europe and Latin America. Fryberg, a Tulalip tribal member, currently plays college basketball.
During both sessions, the young ballers with hoop dreams were able to win prizes, such as shooting sleeves or Strideline basketball socks, in various skill building drills. There was a fair share of solo drills, but for the most part the sessions were composed of team exercises that showcased the fact that basketball is indeed a team sport.
Everyone who participated in the basketball camp came away a better basketball player and a better teammate to their brothers of the hardwood. They grew and learned about more than just basketball, as each session instructor would share their personal stories overcoming obstacles to make it to the next level. While they practiced ball handling, dribbling, and shooting, they also learned about self-esteem, teamwork, and the value of hard work.
TULALIP- For the first time, Tulalip Police hosted a National Night Out event solo. Previous years Tulalip PD has co-hosted the event with Marysville Police, alternating locations in Tulalip and Marysville. Due to low tribal member turn out, Tulalip Police Chief Carlos Echevarria began looking for a new format. It was decided that the venue should be hyper-local and include Tulalip Bay Fire Department and Tulalip Tribes community resource departments.
National Night Out is celebrated across the nation as an annual event to enhance community relationships with local law enforcement through block parties and information resource events.
Tulalip’s block party, held August 4 at the Tulalip Boys & Girls Club, received a tremendous turnout for its debut.
Families were treated to burgers and hotdogs grilled by Tulalip’s finest officers. Nearly a dozen information booths were available to attendees to browse information and learn what resources are available to them. Also in attendance was Tulalip PD’s new K9 officer Cooper, who was a big hit with children.
Tulalip PD plans to host another event next year and continue to strengthen the community-police relationship to discourage fear of police in younger generations and discourage potential criminals.
During the weeks of July 17-28, the Greg Williams court was home to the 20th Annual Lushootseed Day Camp. The camp was open to children age five to twelve who wanted to learn about their culture and Lushootseed language through art, songs, games, weaving and storytelling. Each year the Lushootseed Department teams up with the Cultural Resources Department, along with a select number of vital community volunteers, to hold two one-week camps. Each camp has openings for up to 50 participants, but, just as with years past, the camp’s first week total of 37 kids was easily eclipsed by the 70+ kids who attended the second week.
A new format brought a renewed sense of excitement and vigor to both the teachers and youth who participated. In previous years, all youth performed in one large play, which marks the end of camp. This year, the youth were divvied up into five smaller groups. Each group were taught a unique, traditional Lushootseed short story, and then performed that story in the form of a play at the camp’s closing ceremony. The stories taught were Lady Louse, Bear and Ant, Coyote and Rock, Mink and Tetyika, and Nobility at Utsaladdy.
Throughout the duration of camp, the children participated in eight different daily activities. The following list is what each group accomplished throughout the week:
Camp students use a Nintendo DSi to learn their lines. photo/Micheal Rios
Art – painting, making candle holders and storybook drawings.
Games – played various outside games to bolster team building.
Songs – learned and practiced songs both traditional and created.
Language – learned key Lushootseed words that were in their play, various Lushootseed phrases and Lushootseed word games.
Play – learned, practiced and performed the plays Lady Louse, Bear and Ant, Coyote and Rock, Mink and Tetyika, and Nobility at Utsaladdy.
Technology – children learned and practiced Lushootseed materials related to the play using the Nintendo DSi handheld games created by Dave Sienko.
Traditional Teachings – learned various traditional stores and values.
Weaving – paper weaving, story mats, friendship bracelets, bookmarks and hand sewing.
“This year’s camp was dedicated to Edward ‘Hagen’ Sam for the songs, stories and teachings he has passed down,” explained Lushootseed language teacher and co-coordinator of the camp, Natosha Gobin, during the camp’s closing ceremony. “Through the recordings of stories and songs, Hagen continues to pass on many teachings that our department utilizes on a daily basis. Also, we give special acknowledgement to his son, William ‘Sonny’ Sam, for the gifts he gave to our department on behalf of his father.
Story figures, Mink and Tetyika, trolling for fish. Photo/Micheal RiosCelum Hatch reviews lines of ‘Coyote and Rock’ with costumed performers. Photo/Micheal Rios
“We would also like to honor Auntie Joy and Shelly Lacy for the vital work they did in the early years of Language Camp that have allowed us to continue hosting it as we celebrate the 20th year! They laid the foundation for camp and we raise our hands to them in gratitude for all they have done and continue to do for our youth and community.”
While the plays and closing ceremony for week one’s camp was held in the Greg Williams court, due to a loss in the community week two’s camp held their closing ceremony in the Kenny Moses Building. Regardless of the venue, both week one and two’s young play-performers made their debut to large community attendance, as family and friends came out in droves to show their support.
“We are so thankful to all the teachers, all the staff, and all the parents who volunteered to be a part of Language Camp and help our young ones learn our language. Our language is so important to us. It makes my heart happy that my children get to be here, that our children get to be here, to hear the words of our ancestors and to speak the words of our ancestors,” said ceremonial witness and former Board of Director, Deborah Parker. “Our kids continue to honor our ancestors by learning their songs and stories, then to perform them for us. I just hope and pray we continue to speak the words of our ancestors, to speak our Lushootseed language.”
When the plays had concluded and the ceremonial witnesses had shared a few words, there was a giveaway. The camp participants gave handmade crafts to their audience members, which preceded a light lunch of fried chicken, macaroni salad, baked beans and cupcakes.
Reflecting on this year’s 20th Annual Language Camp, Natosha Gobin beamed with pride, “No matter what goes on behind the scenes in planning and preparing for camp, it is always a success! We had over 100 youth attend camp and they all enjoyed each activity they participated in. I am extremely proud of my co-workers for their hard work and dedication to their activities. I believe that every year camp is offered, we continue to leave a lasting impression on our young participants, just as they do for us.”
For any questions, comments or to request Lushootseed language materials to use in the home, please contact the Lushootseed Department at 360-716-4499 or visit www.TulalipLushootseed.com
The ‘Berry Picking Song’ is performed to bless the meal. Photo/Micheal Rios
Kaylee Baley narrates ‘Bear and Ant.’ Photo/Micheal Rios
Photos by Brandi N. Montreal and Kim Kalliber, Tulalip News
After a brief stop at Hat Island, members of the 2015 Canoe Journey arrived at the shores of Tulalip Bay on Wednesday, August 3.
Paddlers and company enjoyed an evening of food, friends and outdoor movies with popcorn before continuing on their way Tuesday morning towards Suquamish and then Muckleshoot.
With over 20 million albums sold worldwide and 16 Grammy nominations, singer, songwriter and producer Brian McKnight is a genuine music icon. Twenty successful years in the music industry – collaborating with everyone from Christina Aguilera to Quincy Jones to Justin Timberlake – is a rarity in the modern age of catchy, commercialized radio hits and party music that all sounds the same. Flash in the pan artists who derive success from YouTube hits and a popular-today hook come and go, but those who can serenade an audience have legend status.
Sticking to his true, soulful R&B roots have led to a twenty-year, sixteen album journey that echoes in the sounds and lyrics of McKnight’s heart-felt music. Now, 26 years after signing to his first record label, McKnight is still amazed to be doing what he loves most, making music.
“I never thought in my wildest dreams I would have this kind of career,” says McKnight. “I’m so grateful to have my fans behind me, still supporting me, and to still live this dream every day. And because of that, I am better.”
While gearing up for the long-awaited release of his 16th album, Better, set for worldwide release in January of 2016, McKnight is currently touring the U.S. before making his way overseas. The Tulalip Amphitheatre was fortunate enough to book the talents of Brian McKnight as part of the Tulalip Resort Casino’s summer concert series. McKnight will be sharing the stage with Boyz II Men on Thursday, August 6 in front of a sell-out crowd of faithful fans.
McKnight took some time out of his busy travel schedule to answer a few questions for the Tulalip News readers:
Where does this interview find you today? (Friday, July 24)
BM: Actually I›m in South Carolina playing in a charity golf tournament today.
How has your summer tour shaped up thus far? What has been the highlight of the tour?
BM: The summer has been great. Normally I take off most of June and July to play pro am basketball, but now things are starting to get busy again.
When did you know you wanted to be a performer in the music industry? How did that decision come about?
BM: In my family, being musical is just like walking and talking to us. Once my brother made it in music I knew it was possible for me, so I went for it.
It has been over 20 years since you released your debut album in 1992. What motivates you to keep performing and remain in the music industry?
BM: My fans! If they ever stop wanting to hear me and see me, that’s when I’ll have to evaluate what to do next.
Who were some of your biggest role models that you looked up to in the beginning of your career?
BM: I’ve always looked to really successful people as my role models. Musically and otherwise, like Michael Jordan, Derek Jeter, Tom Brady and Stevie Wonder just to name a few.
You’ll be performing at the Tulalip Amphitheatre on Thursday, August 6 with Boys II Men. Can you tell us what audiences can expect from this performance?
BM: Two acts that sing and perform their behinds off along with twenty-plus years of hit after hit, after hit songs.
Are there any unique thoughts and/or feelings you have when it comes to performing on a Native American reservation?
BM: There aren’t specific thoughts, but it’s always an honor when I do.
Think you’ll find time to play some slot machines or table games at the Tulalip Resort Casino while you’re in town.
BM: I’m not much of a gambler, but you never know!
Your 16th studio album, Better, comes out in January. Will you be performing any songs from that album at the Tulalip concert?
BM: Probably not. I have so many songs that I’m expected to sing that it can be hard to get people to pay attention to something they’ve never heard before.
Throughout your career you have collaborated with artists from seemingly ever genre of music. Who would you love to collaborate with that you haven’t yet had the opportunity to do so?
BM: I’m willing to work with just about anyone as long as we have the same goals in mind; creating something great.
I’ve read that you have been making music and performing songs with your sons, Niko and Brian Jr. As a father, how does it feel to see your kids follow in your footsteps and embrace music as an art form?
BM: It feels really great to know they have something they’re really passionate about and they are really good at it too!
What is the most outrageous fan interaction you’ve ever had?
BM: A really pregnant woman in a car chase with me just to get an autograph.
What is your way too early prediction for the 2016 NFL Super Bowl?
BM: Cowboys over Patriots.
Who is currently in your playlist? Any artists or genres we would be surprised to find there?
BM: I really truly listen to just about everything. If someone is making it there’s something you can learn from it.
What’s on tap next for you? What are you most excited about?
BM: My new CD is done but it won’t be released until January. I’m really excited for everyone to hear it!
(CN) – A Ninth Circuit panel ruled the Suquamish Indian Tribe aren’t barred from fishing in areas the Tulalip Tribe claims as their own.
Monday’s decision is the latest in a lengthy dispute going back to a 1974 injunction by U.S. District Judge George Hugo Bolt in U.S. v. Washington that affirmed certain tribal fishing rights the state had been denying.
Among numerous sub-proceedings, the Tulalip in 2005 requested a permanent injunction to prevent the Suquamish from fishing in waters outside their usual and accustomed grounds, an area determined by the Ninth Circuit in 1990.
The Suquamish were accused in that case of fishing on the east side of Puget Sound, in violation of court order.
U.S. District Judge Ricardo Martinez last year clarified “the geographic scope” of the Suquamish fishing grounds in Bolt’s decision. He said Bolt “relied heavily” on the reports of anthropologist Dr. Barbara Lane, who testified about various tribes’ traditional fishing areas in the 1974 case.
Martinez said it was “nearly certain” Bolt intended to include Possession Sound and waters at the mouth of the Snohomish River as the Suquamish’s usual and accustomed grounds.
“On the other hand, there is an absence of evidence in her report regarding Suquamish fishing in the waters on the eastern side of Whidbey Island such as Skagit Bay, Saratoga Passage and its connecting bays Penn Cove and Holmes Harbor, and Port Susan,” the July 29, 2013, ruling says. “Therefore the court finds that Judge Bolt did not intend to include these areas in the Suquamish U&A.”
The Tulalip appealed.
On Monday, a three-judge panel of the Ninth Circuit affirmed the lower court’s decision, finding The Tulalip “did not meet its burden to demonstrate that there was no evidence before Judge Bolt supporting Suquamish fishing or traveling through the western contested waters.”
Circuit Judge Richard Paez, writing for the panel, said the panel drew on other litigation between tribes stemming from Bolt’s 1974 decision. To win exclusive fishing rights, the moving tribe must prove the encroaching tribe’s usual and accustomed fishing grounds were ambiguously determined by the court.
The moving tribe must also show there was no evidence before Bolt that indicated the contested area was included or excluded in the determined fishing area of the encroaching tribe, Paez said.
The panel found that there was evidence the Suquamish fished or traveled in the eastern and eastern waters contested by the Tulalip.
“This general evidence, too, constitutes some evidence before Judge Bolt and supports the district court’s determination that Judge Bolt did not intend to exclude these contested bay areas from Suquamish’s U&A,” Paez wrote.
Tulalip’s attorney, Mason Morisset did not immediately return a request for comment.
In a statement, Suquamish Tribal Council chairman Leonard Forsman said, “”We appreciate the court’s work on this litigation and look forward to continuing our role as a co-manager of our treaty resources in our usual and accustomed fishing areas.”
If you’re like me, you’re chronically short on time, so home cooked meals can be a challenge. Maybe you’re like a couple of my family members, you hate eating the same meal twice and will avoid it like the plague. If you’re frugal, the idea of good food going to waste just makes your blood boil. Enter the leftover makeover, and suddenly, everyone is happy.
The leftover makeover is all about planning ahead and being flexible. It starts at the beginning of the week with a foundation meal. If you read my last recipe article, “It’s too hot to cook,” you know I’m a bit of an amateur foodie. I’m also a huge believer in food activism. You don’t have to be an extremist to be an activist, by the way. In my opinion one of the best ways to affect change is to vote with your dollars.
Most of the food I buy and eat is local, and whenever possible, I buy it from people I know. I also purchase a produce box from a local organic farm every week. That said, I’m not afraid to pick up a handful of ingredients based on pure convenience. A bit of advice, don’t make health too difficult or you won’t stick with it.
Prepwork
Food is far more than nourishment, it’s a way to connect with the people around you. Most of the meals you see in the syəcəb didn’t happen at my house, they happened at my mom’s, or a friend’s. Why? Food is better when it’s shared with good company. Plus you can enlist the diners as prep cooks before the meal and dishwashers after (I love food, not dishes).
Making a meal that can be plated all at once takes practice. Don’t feel bad if you botch it. I do all the time. Trust me, the people eating will be just as happy to snack in courses as they will be when you hand them a full plate. You’ll get the hang of cook times the longer you cook.
Don’t be afraid to try things out. Don’t know how to cook over live fire? Learn. Or just cook indoors, the broiler setting on your oven works like an upside down grill. If you see unfamiliar produce at the grocery store go ahead and buy it. Google it for recipes and maybe find a new favorite. Be flexible, it’s not brain surgery, just dinner.
The foundation meal: Salmon and salad
A foundation meal is like a ‘choose your own adventure,’ book. It’s just a starting point and the rest of the week’s menu can go anywhere from here. We’re starting with a fresh King Salmon caught right here in Tulalip Bay. Remember, support our local fisherman, they are a living link of our culture.
If you’ve eaten food cooked over a wood fire, then you know the rich flavor wood smoke adds. That said, I don’t cook over a fire, instead I buy salt. Not just any salt, but alder wood smoked sea salt produced by a company called Salish Saltworks.
We cooked our salmon on a Weber grill, over indirect heat. Because this is a large fish, we had to cook the halves one at a time, for about 30 minutes each. Indirect heat (notice the coals aren’t directly beneath the fish), allows the meat to cook more evenly. Large cuts of meat cooked over direct heat tend to be burnt on some areas and raw in others. The grill should be hot, about 400-450 degrees.
Salmon is tasty. It really doesn’t need much to dress it up. In this case I coated it evenly with smoked sea salt and pepper and topped it with butter. I use Plugra which is a European style butter. Why? Because America’s Test Kitchen gave it great reviews, and sometimes I totally buy into the marketing. Plus, I think it tastes good. Each fillet is cooked for about 30 minutes, no need to flip the fish, just leave it alone.
Remember when your mom used to yell at you for opening the door because, “You’re letting the heat out!” Same principle. Every time you raise the lid on the grill or open your oven door you let the heat out and extend the cooking time. Be patient, what’s the worst that happens, you burn it? Trust me, it’s still tasty, just add some cayenne pepper on the backside and call it ‘cajun’ blackened salmon.
For a quick side I chopped some red peppers and apples and tossed them over a bed of mixed greens. A healthy meal definitely needs something decadent, so I went to the freezer. Anytime I make cookies, I make a double batch and freeze half the cookie dough.
The cookies pictured are adapted from a Quaker oats recipe for cowboy cookies (http://stage.www.quakeroats.com/cooking-and-recipe/cowboy-cookies.aspx). Since I’m not fond of raisins and chocolate together, I cut the raisins out. I use real butter, and reduced the sugars from 1 cup each to ¾ cup each. You can generally reduce sugars by ¾ to ½ without affecting the texture, but be aware, the cookies don’t brown as quickly. Pay attention or you’ll overcook them. Of course, if you’re like me, crispy cookies are even better, so, who cares if they get overcooked? Break out the milk or coffee, dip them and enjoy anyways.
As soon as you’ve eaten, prepare your salmon for the following meals by flaking it (peel it apart with your fingers and pull out all the bones), then packing it up and freezing immediately. You have two hours from safe temperature (off the grill) to refrigeration. Food safety is one of the few places where I am a fanatic. Process your leftovers immediately or just throw them away. Don’t risk food poisoning. It’s not worth it.
prepare your salmon for the following meals by flaking it (peel it apart with your fingers and pull out all the bones), then packing it up and freezing immediately.
It’s okay to put it in the fridge and pack it the next day, but better to freeze it the same day you cook it. My rule of thumb is that meats are good for about six days total. Three days from the time you buy it to the time you cook it and an additional three days after you cook it. However, you can keep meat in the freezer for about 1-3 months. Just thaw overnight in the fridge prior to use.
Meal 2: Salmon tacos
Even if you didn’t remember to thaw your frozen cooked salmon the night before (I didn’t, as usual), you can toss the freezer bag into a bowl of cold water and it will thaw in about 30 minutes. While your salmon is thawing, chop veggies. These will end up in your tacos, so pick stuff you like.
I have some general rules I follow when making tacos. I rarely use lettuce, I choose cabbage instead. Why? Lettuce is a pesticide heavy crop and cabbage isn’t. Cabbage also tends to be less expensive and it’s crunchier. As for the other toppings, I’ve almost always got bell peppers on hand during the summer, I love cilantro, and lime, so that’s what I chopped. This week we also received pluots in the produce box, a pluot is a hybrid between a plum and an apricot. It tastes like a plum, but slightly sweeter. I diced those up too. A little fruit added to something savory just takes it to the next level. Trust me, it works. Don’t be shy with the veggies, any extra will be repurposed later this week.
Finally, I’m prejudiced against microwaves. I don’t actually own one anymore and I find that I rarely miss it. Instead of nuking your tortillas, toss them directly on the burner over low heat (if your burner has settings from 1-10, that’s generally a 2 or 3). The tortillas end up flexible and the char marks add flavor. Want tostadas? Just cook them until they’re crunchy instead of flexible.
Now that all your toppings are prepared, and your salmon is thawed, toss it in a skillet along with whatever seasonings you love. If you were hoping for specifics, sorry, I don’t measure unless I’m baking. I do toss my spices in a bowl, mix and taste before I add them to the food. In this case I used garlic powder, chili powder, salt, paprika, black pepper and a little bit of allspice. Trust me on this, the allspice doesn’t taste sweet in small amounts, and it plays well off the pluots.
Now that everything is done, heat your tortilla’s and assemble. Eat. Repeat.
Meal 3: Chicken tenders, stuffed jalapenos, pasta and fruit salad
You’re probably wondering, where is the salmon? It’s in the freezer, we’ll use it tomorrow. Tonight we’re taking the leftover veggies from our tacos and turning them into homemade pico de gallo or fresh salsa. Size matters. The finer your ingredients are chopped, the more surface is exposed and the more the flavors pop. This salsa is made from finely diced red and yellow bell peppers, garlic scapes (which taste like a cross between green onions and garlic, what can I say, my mom has a lot of random ingredients in her fridge), roma tomatoes that have been seeded (slice them into quarters and scrape all the wet stuff out) and diced, juice from about half a lime and the same spices we used on tacos yesterday. Cover this and let it sit out at room temperature, cold food doesn’t have as much flavor as warm, so unless there’s a food safety reason, I don’t refrigerate before serving.
Once the the pico de gallo is done, we need to light charcoal for the grill. Everything being cooked today is actually grilled, which means high heat and short cook time. Barbecue has become a general purpose term, but it actually means low heat and long cook time. So for future reference, grill = hot and fast, BBQ = low and slow.
Slice the jalapenos in half lengthwise and seed them. Fill each with a small rectangle of pepper jack cheese, top with pico de gallo and sprinkle with fajita seasoning and toss on the grill.
Stuffed jalapenos are up next. First, slice the jalapenos in half lengthwise and seed them. Fill each with a small rectangle of pepper jack cheese, top with pico de gallo and sprinkle with fajita seasoning. Then set them aside. We’ll grill them as soon as the coals are ready.
Now we’re going to get some pasta underway. Here’s where convenience rules over principles. Instead of making it from scratch, I opened a box, in this case the box is Kraft Suddenly Salads (pasta) classic flavor. Prepare according to the box instructions and if the mood strikes you, add pico de gallo or veggies of your choice to the finished pasta.
Time to prep the chicken. We used chicken tenders because they cook quickly. I basically rolled the chicken in olive oil and sprinkled it with salt and pepper. Done. There’s so much flavor going on in this meal, you don’t need extravagant chicken too.
For desert today we have fruit salad. I chose peaches and blueberries because both are still in season and yummy, I added bananas to cut the acid and sweeten it, then tossed it all with juice from about half a lime. No sugar needed.
For this desert of peaches and blueberries, I added bananas to cut the acid and sweeten it, then tossed it all with juice from about half a lime. No sugar needed.
The peppers cook on the grill for about 3-5 minutes at about 450 degrees. Once they come off, put the chicken on. The chicken only needs 2-3 minutes per side. When in doubt, stab it with a knife. The juices should run clear, if it’s still bleeding, toss it back on the grill.
I’m lucky, my mom lets me invade her kitchen often. Prior to this meal I gave her a call and asked if she’d make deviled eggs. She said yes and the deviled eggs were done before I started cooking. Deviled eggs, by the way, are super easy, a great way to use eggs when they approach the expiration date and can be easily turned into egg salad sandwiches the following day (if there are any leftover, which there never are at our house).
The leftover fruit salad can become a breakfast smoothie. Leftover chicken can be sliced in half for chicken sandwiches at lunch. Save your leftover pico de gallo for tomorrow. All leftovers should be refrigerated as soon as you’re done serving today’s meal.
Meal 4: Salmon burgers
Salmon burger with fruit.
Now it’s time to throw all those leftovers together. It’s the end of the week, so this is the simplest meal of the bunch. Toss your flaked salmon in a bowl with a couple eggs to bind it together. It’s going to be wet. Add enough crushed crackers or chips (you can always go fancy with Tim’s Cascade Jalapeno chips, or whatever you like, for some extra flavor) to make it about burger consistency. Form into baseball sized balls and drop them on a piece of foil. Flatten with your hand and then slide the patties into a non-stick skillet over medium heat (about 300 degrees).
Form into baseball sized balls and drop them on a piece of foil. Flatten with your hand and then slide the patties into a non-stick skillet over medium heat (about 300 degrees).
I bought dinner rolls to use as buns. Slice them and top with some of that pepper jack we bought yesterday. I also used the avocados that I bought for tacos. Unfortunately, they weren’t ripe on taco day, but they’re perfect here on burger day. You can either cut the avocados into thin slices, or put them in a bowl and mash them with a little bit of lime to keep them from browning. Add the burger and top with the pico de gallo from yesterday.
Desert today is honeydew melon. Because we had one and it needed to be eaten. Tada! A week’s worth of meals from one foundation dinner. Remember to be flexible and don’t take it too seriously, food should be fun.
Over the weekend of July 25 and 26, the Tulalip Teen Center hosted an ages 16 and up, 3-on-3 basketball tournament. Originally slated to be an All-Native tournament, it was amended to ‘open’ status, meaning anyone could play, last minute in order to field enough teams for ample competition. Similar to the very popular Hoopfest tournament held in Spokane every year, the Tulalip 3-on-3 featured multiple games being played at the same time, all made baskets inside the 2-point arc count as one point, while all made baskets outside the 3-point arc count as two points, and the winning team is determined by the first to score 21 points (must win by two).
In total there were 12 teams who participated in the Tulalip 3-on-3, varying in age and ability. While teams were primarily comprised of Native players, most from Tulalip, there were also Natives from Lummi, Puyallup, Yakama, and Metlakatla, Alaska. The open status of the tournament made it possible for D-II collegiate basketball player Juwan Buchanan, of Adams State University, to showcase his talents on the Tulalip hardwood. The non-native Buchanan is originally from Seattle, WA and was in the area participating in the 2015 Seattle Basketball Pro-Am, one of the premier competitive summer men’s basketball leagues in the United States. Needless to say that with his talents, his team was the early favorite to win it all.
To facilitate the most entertaining and competitive tournament possible, tournament coordinator Lonnie Enick tweaked the day one schedule from single elimination games to pool play on Saturday and moved the single elimination games, based on seeding, to Sunday. All the hoopers enthusiastically agreed with the decision because it meant each team would be playing five games on Saturday and would be guaranteed at least one more game on Sunday. A six game guarantee for only a $100 buy-in per team is major deals for any basketball tournament.
Photo/Micheal Rios
Day one of pool play got started at 9:00 a.m. and went very smoothly, with the more talented teams getting their reps in for the day to come, while the less competitive teams enjoyed being able to spend the day just having fun while playing basketball. After the day’s pool play was over, the seedings were determined for the day two single elimination bracket.
Photo/Micheal Rios
Day two games kicked off at 9:30 a.m. and saw some very competitive games be played. There were even some upsets to be had, as a Tulalip team lead by brothers Monnie and Nate Williams managed to defeat the undefeated Yakama team who featured two 6’7 collegiate players.
When it was all said and done, the championship game saw Buchanan’s team matchup against a Tulalip team featuring Bradley Fryberg and Shawn Sanchey. It was a highly competitive game that had its moments with players get testy due to the 1st place and cash grand prize of $600 on the line. In fact, from the early going each team seemingly matched every point scored by the other. In the final moments, the game was tied 20-20, and with the game on the line Fryberg had a chance to win the game on a 3-point attempt that was just short. Buchanan would score the next point for his team to take a 21-20 lead and, after another Tulalip miss, he found a wide-open teammate for the game winning bucket. Final score 22-20 for the 3-on-3 tournament champs, Team Buchanan.
Teams placing 1st, 2nd and 3rd received Native design t-shirts and hoodies along with a cash prize. Photo/Micheal Rios
It’s a gorgeous, warm summer morning on Thursday, July 23. The Tulalip Wisdom Warriors are sitting only mere feet away from the calm, chilled waters of Tulalip Bay. They marvel at the magnificent world in front of them; the gentle rays of sunshine, the beautiful sky, the flagrant ocean breeze that blows ever so softly against their skin, the soft crunch of dried grass beneath their shoes. It’s the perfect day and relaxing setting for them to experience the happiness, confidence, and mental sharpness that are direct results of practicing Anusara chair yoga.
“What I’d like to encourage today is people really listening to their body, to know what your body’s capabilities are,” explains second year UW medical student and Karen I Fryberg Tulalip Health Clinic volunteer Autumn Walker. “You know what injuries you have and what limitations you have with your body, so when we are doing today’s yoga class I want you to use that inner mind to listen to your body and say ‘I know I can only go this far with this pose because of my limited ability with my spine’ or ‘I’ve already had an injury with this leg so I’m going to go easy on this side.’ If you have any questions at all let me know.”
And so the class begins.
It is the monthly Wisdom Warrior Provider Class and for this class, an open invitation was sent out to anyone who would like to attend and share in this new experience of learning Anusara chair yoga. For the Wisdom Warriors, the monthly provider class has become a tradition of gaining new experiences that bring them together every month, to chit-chat, catch up on current events, and gets them outside, off the couch and away from the TV.
Photo/Micheal Rios
Taking full advantage of the picturesque summer day, Walker and Veronica Leahy, the Tulalip health clinic Diabetes Care and Prevention Program Manager, decided to have their monthly provider class just below the Kenny Moses building, on the edge of Tulalip Bay. They came up with the idea of teaching the Wisdom Warriors chair yoga as a means of creating accessible paths to wellness for those who could not benefit from traditional physical activities due to age and/or limiting physical conditions.
“Roni and I were talking about how the community has been encouraging a lot of the members of the Diabetes Prevention Program, the Wisdom Warriors, to do walking as exercise,” said Walker. “When you walk without using other wellness strategies sometimes that can lead to injury. For example, if you’re walking without stretching or not being mindful of your body then that can lead to injury. Since we want our Wisdom Warriors to be able to use their bodies for a long time and walking pain-free, we wanted to setup some programming for them that would support that health and wellness.
“I’m familiar with yoga. I’ve been practicing yoga for almost ten years, and it’s helped me a lot with the pain I’ve been having, keeping my muscles healthy and strengthened, and it also provides me with awareness of my body as I’m using it. So when I’m exercising in ways that’s not yoga, I know better how to take care of myself. I was hoping to share that with the individuals today; to teach them a little bit about how to be mindful about what their body needs and wants, to respect the injuries that they have, to accept themselves for that without judgement, and to practice a little bit of stretching.”
It is no secret that America (and most of the world for that matter) is faced with a health crisis. The U.S. Surgeon General states that “25 percent of all adults, approximately 50 million, are not active at all through some form of exercise or physical activity.” If you number yourself in this sedentary group or your physical fitness activity is limited because of various physical conditions, then you belong to a large population underserved by innovative means of exercise, like chair yoga exercise programs.
“Props like a chair and towel are used as support as we gain more of an awareness of our body while recognizing and accepting limitations. For example, if you don’t have that hip flexibility that you once had, then you can use a chair to get into a better position for your own body’s needs. You can custom use the props depending on your body’s needs, so the practice becomes individualized, where you’re not saying everyone has to be a certain way,” continued Walker. “Some of the people who came today have varying limitations. One person has had hip surgery, so she needed a different modification so she could adapt the practice to what’s best for her and what her body needs, not just saying I need to do this because everyone else is doing it. She was able to listen to her body and modify the poses to fit her body’s needs.”
Photo/Micheal Rios
Chair yoga offers the ability to improve your health through an amazing form of adaptive exercise. You are supported by a chair, so you can receive yoga’s healing and restorative benefits that have been known for thousands of years. Yoga relaxes your body and mind, improves your musculoskeletal fitness and flexibility, and elevates your overall health and well-being. The Wisdom Warrior chair yoga participants were full-on recipients of the mind and body relaxation benefits.
“This was the most perfect setting for relaxing that I’ve felt in a long time,” said Mabel Norris, a Haida tribal member elder from Hydaburg, Alaska who is a regular at the Wisdom Warrior events. “The thing is I find that my balance isn’t quite as strong as it once was, but I was pleasantly surprised I had some and was able do the stretches.”
You are invited to join Wisdom Warriors and start your path to better health, with the support of your community. Class locations can vary. Please call 360-716-5642 or go to the Tulalip Health Clinic for more information.
