Healthy Traditions events in June include shellfish gathering, gardening
The Tribal Healthy Traditions proj
ect seeks to improve the health of Siletz
Tribal members through educational
activities that promote the use of tradi
tional foods through hunting, gathering,
gardening, cooking, food preservation and
protecting our natural resources .
Invitation to join grant committee
The Healthy Traditions Steering
Committee is seeking Tribal members
who have an interest in aboriginal Siletz
foods and ideas on how to improve the
health of our Tribal membership. The
Steering Committee meets monthly to
plan events such as gathering, cooking,
canning, smoking, gardening, fishing,
hunting and more.
If you live outside of Siletz, contact
your area office about carpooling to the
meeting with staff. Our next meeting is
June 7, 1-2:30 p.m. at the Siletz Com
munity Health Clinic (second floor con
ference room).
Upcoming gatherings
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Clamming
Mussels, sea roses, seaweed
Camas bulb
Eels
If you are interested in participating
in these gathering trips, contact Sharia
Robinson, Healthy Traditions project
coordinator, at 541-444-9627 or 800-648-
0449, ext. 1627; or sharlar@ctsi.nsn.us.
Smoked salmon canning
June 9-10, 10 a.m. each day
Siletz Tribal Community Center
Sharia Robinson, 541-444-9627
or sharlar@ctsi.nsn.us.
This is a two-day process where par
ticipants will learn to smoke salmon on
June 9 and then can the smoked salmon
on June 10. Space is limited.
Learn to grow your own food!
Siletz gardening
Join the Siletz Tribal Community Garden
Garden open during daylight hours
Next to Tenas Illahee Childcare Center
on West Buford Road
Sharia Robinson, 541-444-9627
or sharlar@ctsi.nsn.us
Gardening Help Hours
Tuesdays and Thursdays, 4-7 p.m.
Siletz Tribal Community Garden
Get one-on-one garden advice
If you want to start a plot or garden in
your yard, we can help you.
Volunteer with local garden projects
Sharia Robinson at 541-444-9627
or sharlar@ctsi.nsn.us
Would you like to help an Elder till
his or her garden? Help start the Siletz
Valley School Garden? Or help build plots
at the Siletz Tribal Community Garden?
Are you a veteran gardener? We need you!
Got a strong back? We need you !
Salem gardening
Salem Community Garden and
Garden Events
Cecilia Tolentino, 503-390-9494
Portland gardening
Tribal Portland Garden Club
Date and time TBA
Portland Area Office
Sherry Addis, 503-238-1512
The Portland Area Office has started
a garden club for Tribal members to learn
about different garden topics, from seed
starting to harvesting.
Shellfish gathering in Oregon,
outside of Lincoln County
You can purchase an Oregon Depart
ment of Fish and Wildlife Shellfish
Gathering Permit at a local store. Find store
locations at www.dfw.state.or.us/resources/
licenses/docs/Active_Agents.pdf.
Nutritional value of mussels
Mussels are a wonderful food with a
delicate taste that are high in protein and
low in cholesterol and fat.
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Eugene gardening
Free Compost Workshop
June 24, 10 a.m.-Noon
Grass Roots Garden
1465 Coburg Road, Eugene
(behind St. Thomas Episcopal Church)
Brought to you by the City of Eugene
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For beginning to experienced com-
posters, these hands-on workshops will
cover the basics of how composting
works, which materials to use and the
different methods and types of compost
bins available.
Extension Service Pruning Class
Sucker Removal and Fruit Thinning
June 23, 1:30-3 p.m.
Willamalane
215 C St., Springfield
Cost is $5; FMI: 541-736-4444
Classes are presented by master
gardeners who are eager to share their
knowledge and experience. No need to
bring pruning tools.
If you would like more information
about these events, contact Adrienne
Crookes at 541-484-4234.
Gardening Help
Oregon State University’s Extension
Service provides an informative website
specifically for gardeners in the Willa
mette Valley.
It’s a great place to find basic garden
ing hints as well as where to sign up for
the master gardening class. Included in
this website are many in-depth articles,
such as one about the importance of
compost in the garden. You can find this
article and many others at www.extension.
oregonstate.edu/gardening.
OSU’s Extension Service encourages
sustainable gardening practices.
Master Gardener Hotline: 541 -344-0265
Low tide reminder
June 1-6, June 13-19
Check tide table for times in your area
(there is a two-hour difference between
Brookings and Seaside). You can get tide
tables at fishing supply stores and online.
Shellfish gathering in
Lincoln County
Siletz Tribal members can gather for
free in Lincoln County as long as they
carry their Tribal ID card and obey ODFW
regulations and limits.
immune system healthy and promote
the healing of wounds. The highest
levels of zinc can be found in oysters.
Other shellfish sources of zinc include
mussels, clams, scallops, crab, shrimp
and prawn.
4. Shellfish allergies - After nuts and
peanuts, shellfish are one of the most
common known allergens. Symptoms
can include hives or redness and
swelling under the skin, swelling of
the throat and mouth, and vomiting or
diarrhea. These symptoms can become
severe or even life-threatening. It is
not uncommon for shellfish allergies
to develop later in life. If you think
you might have a shellfish allergy, see
your doctor immediately and she or
he will run tests to confirm or deny a
shellfish allergy.
5. Safe cooking and handling - The
key to the freshest, tastiest, healthiest
shellfish is proper storage, handling
and cooking practices. Many fresh
shellfish are purchased live and are
not killed until you cook them - or
in the case of oysters, are sometimes
eaten raw. Fresh oysters, mussels,
lobster, shrimp and crab should be
purchased from a trusted, reputable
fishmonger and have a fresh, saltwater
odor. The shells of bivalves like oys
ters should be tightly shut or should
shut when lightly tapped. Crustaceans
like lobsters should be lively; discard
any dead or listless individuals. Keep
them cool and moist and cook them
as soon as possible. Luckily for the
squeamish or economically-minded
among us, many shellfish also are
available canned or frozen.
A 3-ounce (85g) portion of cooked
blue mussels contains 20g of protein
and only 147 calories. It is rich in
iron, manganese, phosphorous, sele
nium, zinc and vitamins C and Bl2.
Mussels are low in fat, only con
taining 0.7g of saturated fat in a
3-ounce portion. They are, however,
an extremely rich source of omega-3
fatty acids, which are found in oily
fish and other foods but are not pro
duced by the body. The consumption
of omega-3 fatty acids helps prevent
cardiovascular and heart disease and
is an important part of a healthy diet,
promoting a healthy brain as well as a
healthy body. Mussels contain higher
levels of omega-3 fatty acids than any
other shellfish.
Read more at www.helpwithcooking.
com/seafood-shellfish/guide-to-mussels.html.
Five things you should know
about health benefits of shellfish
Healthy shellfish - Like all types of
seafood, shellfish can be a healthy
part of a balanced diet. Shellfish are
low in fat - lobster and shrimp have
less than 1 g of fat per serving - and
very little of the fat they contain is sat
urated fat. Most shellfish (except for
shrimp) also is very low in cholesterol.
By limiting or avoiding unhealthy
toppings, like butter or breadcrumbs,
and by choosing to steam or broil your
shellfish instead of frying it, shellfish
can be a low-fat, low-cholesterol,
heart-healthy choice. Shellfish also
is a good source of protein.
2. Omega-3 fatty acids - While shellfish
do not have as high a level of omega-3
fatty acids as fatty fish like salmon,
cod and tuna, they do contain some.
Omega-3 fatty acids improve your
cardiovascular health by lowering
your triglyceride levels and preventing
dangerous blood clots from forming,
thereby reducing your risk of heart
attack or stroke. By helping your blood
flow more freely, omega-3s also might
boost your cognitive health and can be
useful in treating or preventing illnesses
like depression and Alzheimer’s.
3. Vitamins and minerals - Shellfish
are full of healthful vitamins and
minerals. Oysters are a great source
of vitamins A, B1, B2, B3 and D, and
also are high in iron, calcium, magne
sium and other minerals. Many other
shellfish also are excellent sources
of iron, including mussels, clams,
shrimp, prawn and crab. Shellfish
are one of the best dietary sources of
zinc, a mineral necessary to keep your
1.
Read more at www.livestrong.
com/article/4703-need-health-benefits-
shellfish/#ixzzlLWjYYVIg.
Shellfish harvesting safety
Q. How can I tell if there’s a red tide on
the beaches?
A. Red tide is the colloquial term for a
naturally occurring “bloom” of marine
algae, some of which are red. Red
tides are of concern because they can
signal an increase in toxins secreted
by the algae. Since clams and other
shellfish consume algae, harmful algal
blooms can make the shellfish unsafe
to eat. The Oregon Department of
Fish and Wildlife monitors Oregon’s
beaches for algal blooms and toxic
ity levels. When the level is high, the
state may close affected beaches to
harvesting of clams, mussels and other
shellfish. Typically, this occurs during
the summer months.
To find whether such a closure is in
effect when you visit the Oregon Coast
and whether it’s safe to harvest and eat
shellfish, call the state’s Shellfish Safety
Hotline at 503-986-4728 or 800-448-2474.
Healthy Traditions event information
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Facebook
www.ctsi.nsn.us
Siletz News
Or call 541 -444-9627 to listen to our
upcoming events recording
June 2011
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Siletz News
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