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About Siletz news / (Siletz, OR) 199?-current | View Entire Issue (Feb. 1, 2014)
Tribal Head Start volunteers make a difference, more are needed to help out by Lori Jay-Linstrom, Parent Involvement Coordinator Can you believe it’s February already? Time just seems to fly by, especially when you’re working with young children. They fill our days with love and happiness, keep us on our toes and make us laugh daily. I just love to see the growth, sense of humor and wonderment on the faces of our Siletz Tribal Head Start students as they learn and explore new things daily. We have met all of our first-of-the- year 45- and 90-day requirements of health and dental, so now we concentrate on our second round of dental fluoride visits at all sites and immunization requirements that are due. Teachers are getting ready for the second parent/teacher conferences and to share information on the progress children have made with school readiness goals. Our classrooms are always looking for volunteers and donations of materials. Please, if you have an interest in helping in the classroom or have anything that we might be able to use, call us. Our Policy Council representatives had their second meeting on Jan. 25 at the Salem Head Start center. Our repre- sentatives for this school year are: Siletz – Rusty Butler, Alicia Keene and Samantha Brown; Salem – Pricilla Lopez and Isaac Zepeda; Portland – Peche Barteaux, Nicole Barney and Cherity Williams; and Lincoln City – Jeff Pistoresi, Priscilla Sweitz and April Fox. We are fortunate to have Stephanie Chamberlin as our community represen- tative. If you would like to serve on our Policy Council as a community rep, please let us know. We would welcome newcom- ers to our Policy Council team. Nourishing soups made with ease By Nancy Ludwig, MS, RD, LD, Siletz Tribal Head Start Nutritionist As part of my role as a consultant nutritionist to Siletz Tribal Head Start, I offer information for families. This segment focuses on nourishing soups and routines for easily making your own soup stocks. During the winter rains, warm soup feels good. Soup can be nourishing and soothing. It also can be a way to use your leftovers in new ways while man- aging your food resources wisely and economically. Soup stocks can be made from bones or from vegetables or both. For vegetable stock, I recommend saving the cooking water from vegetables and freezing it in glass canning jars to use for soup. In addition, I make vegetable soup stock from fresh vegetable scraps such as stems, tops, cores and peels. In other words, before putting them into my com- post, I first extract some of the flavor and nutrients for my use. Then I put the spent vegetable scraps into the compost. Please note: I rinse the scraps to be sure they are clean. Also, I do not use rotten produce. This goes straight to the compost. For bone broth, I generally make this without vegetables because I feed my scraps (without the big bones) to the seagulls. Bone broth is a traditional recipe that is both medicinal and nourishing. Its high mineral content makes it easy to digest and it’s highly nutritious, especially the gelatin obtained from the bones. The broth also supports strong bones and detoxification of the liver. The vinegar helps pull the minerals into the broth from the bones. Return your Questionnaire to be eligible for a prize drawing! Comprehensive Plan Attention Siletz Tribal Members Have you turned in your Questionnaire yet? The deadline to turn it in to your local area office and be eligible for prize drawings is Feb. 3, 2014. Download it from the CTSI website: http:// www.ctsi.nsn.us/multnomah-falls-siletz-news- events/current-events or pick one up at an area office. Questionnaires also will be available at the upcoming Community Meetings in January. Questions? Call Dave Davis at 800-922-1399, ext. 8235, or 541-444-8235. Questionnaires due: 02/03/14 4 • Siletz News • February 2014 Head Start would like to thank every- one who comes into our program to pro- vide services in many different ways. We are happy to have Mary Ellen Volansky, who does the fluoride and varnish for our Siletz, Tenas and Lincoln City Head Starts; Beth Finnson from Chemawa Dental, who works with our Salem center; and Amber Gutierrez, who takes care of fluoride for the Portland classroom and also is a Siletz Tribal member. We also would like to thank the Siletz Tribe’s Community Health repre- sentatives – Verdene McGuire, Adrienne Crookes and Cecilia Tolentino. These ladies are a big help during our health screens and are ready to go to the class- rooms for any makeup screens. Our Parent Committees have had sev- eral meetings. Rosie Williams is the Par- ent Committee chairman for Siletz/Tenas, If you have not filled out an applica- tion for our Head Start Program and think it’s too late, please know that we always accept applications, anytime of the year. Call us at the numbers above to request an application. Ingredients Mystery Greens Soup Bones from poultry, fish, shellfish, beef, lamb or wild game Cooked remnants of a previous meal, with or without skin and meat Raw bones, with or without skin and meat A whole carcass or just parts (feet, ribs, necks and knuckles), shell- fish shells, whole fish carcasses (with heads) or small dried shrimp Water Vinegar, apple cider or balsamic (2 tablespoons per quart of water or 2 pounds of bones) Vegetables (optional): Celery, carrots, onions, garlic and parsley, but any will do; peelings, ends, tops and skins or entire vegetable 1 quart broth, salted vegetable or bone broth 1 cup brown rice, cooked or cannellini white beans ½ cup chopped parsley 1 can cooked chicken meat 1 med carrot, thin sliced or ½ cup frozen vegetables 1 cup mystery greens, chopped (choose from combination of Swiss chard, beet tops, kohlrabi, collard, kale, mustard, spinach, etc.) ? Other appropriate leftover Peche Barteaux is Portland’s chairman, Priscilla Sweitz is Lincoln City’s chair- man and Linh Hang is Salem’s chairman. Everyone is gearing up for our annual Head Start raffle. Parents will contact local businesses in their respective areas to ask for donations. If you are inter- ested in donating items for our raffle, please contact the classroom teachers at their sites or me at 800-922-1399 or 541-444-2532 and ask for Head Start. Parents will collect raffle items until the drawing in May and we will start selling tickets in March. 1. Place bones in a crockpot or stove pot over low heat and cover with water. 2. Simmer gently for 12 hours. 3. Strain the bones to collect the broth/stock. This is a simple soup to show how simple it can be to eat greens with the aid of a few basic kitchen staples. Get your children to help you pick out the greens (from the garden or the store). Tear them together while talking about how they feel, look, taste, etc. Wash them again in a colander after handling them. Heat broth (chicken, veggie or just frozen vegetable-cooking water). Add other ingredients. Heat until greens are tender. Resources Squash Bisque Feeding the People Feeding the Spirit – Revitalizing Northwest Coastal Indian Food Culture by Elise Krohn, Valerie Segrest and the North- west Indian College, 2010 Preventing & Treating Diabetes Naturally The Native Way by Leslie E. Korn, Ph.D., MPH and Rudolph C. Ryser, Ph.D., 2009, DayKeeper Press, Olympia, Wash. Traditional Bone Broth in Mod- ern Health and Disease by Allison Siebecker, Townsend Letter, Feb/ March 2005, townsendletter.com/ Feb-March2005/broth0205.htm 1 quart broth, vegetable or bone broth 2 cups roasted squash, such as butternut To taste salt, pepper and optional cinnamon Directions Puree the squash with the stock. Heat. Adjust seasonings. Serve Please let me know what you think of these recipes. Siletz Tribal Head Start offers my time at no cost to you to support family nutrition over the telephone. Please contact me at 503-588-5446 if you have nutrition concerns about your Head Start child. Siletz Clinic can help with dental emergencies Contact the Siletz Community Dental Clinic if you experience dental pain or a dental emergency. The staff will do everything it can to see you as soon as reasonably possible. Morning heck-in time is Monday-Thursday from 8:30-9 a.m. and Friday from 10-10:30 a.m. Afternoon check-in time is Monday-Friday from 1-1:30 p.m.
