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.