Babies!
Blomstrom, Garcia place at world wrestling tournament
From Jessica Garcia
Two Siletz Tribal members placed
in the top five at this year’s Reno World
Championships in Reno, Nev., in April.
Ash Blomstrom and Chelo Garcia
wrestled in the largest tournament in the
world with 3,400 youth wrestlers compet-
ing over three days.
Ash placed fifth in Division 2 Light
Heavyweight with wins over three state
champions. He made it all the way to the
semifinals before dropping his first match
of the tournament to the California state
champ. He finished the weekend with a
3-0 decision to place fifth overall.
Emery Williams
With love and joy we welcome our
newest addition to our family, Emery
Patricia Williams, who was born March
3, 2015, and weighed 8 pounds, 6 ounces.
Delighted parents are Jimmy Williams
and Jessie Jackson.
National Marine
Sanctuary
Public Forum
May 7, 2015
The Bandon Barn
Community Center
1200 11 th St. SW
Bandon, Oregon
The Ocean Policy Advisory
Council (OPAC) will sponsor an edu-
cational forum for the general public
to learn more about the National
Marine Sanctuary Program and the
new sanctuary nomination process
adopted in 2014 by the National
Oceanic and Atmospheric Adminis-
tration (NOAA).
The forum will discuss the
potential range of impacts of an
Oregon national marine sanctuary
and explore questions being asked by
coastal communities about national
marine sanctuaries.
Panelists from a range of back-
grounds, and involved in sanctuary
advisory councils in California and
Washington, will address a number
of issues and questions through panel
discussions facilitated by staff from
Oregon Sea Grant.
The forum will start at 10 a.m.
and adjourn by 5 p.m. Afterward
from 6-7:30 p.m., the Port of Bandon
and the South Coast Ports Coalition
will host a reception at the commu-
nity center for OPAC members and
the general public.
Food and beverage will be pro-
vided at the evening reception by
the Oregon Trawl Commission, the
Oregon Dungeness Crab Commis-
sion and others.
For a draft agenda of the forum
and the regular OPAC meeting the
next day, visit oregon.gov/LCD/
OPAC or oregonocean.info.
Ash spent the collegiate season wres-
tling for the East County Mat Club with
coaches Tony Blomstrom (also proud
father) and Chris Tower. He now is wres-
tling freestyle and Greco under coach
Tim Kaufman with the Lincoln County
All-Stars.
Chelo Garcia placed the highest of
the seven wrestlers from Lincoln County,
finishing second in the 57 Pound Women’s
Division.
Chelo made it to the championship
finals by pinning all three opponents in
the first round before dropping a close
2-5 decision to the returning 2014 world
champ from Colorado. She finished the
weekend by securing second place with an
impressive pin in her wrestle-back round.
Chelo has been wresting for the Siletz
Warrior Mat Club for six years, training
with the East County Mat Club and New-
port Mat Club. Her coaches are Reggie
Butler Jr., Lee Butler, Tyson Risener, Tony
Blomstrom and Tim Kaufman. Chelo will
Ash Blomstrom
finish her freestyle/Greco season with the
Lincoln County All-Stars.
Both Chelo and Ash represented
Lincoln County later in April at the Kids
State Freestyle and Greco Tournament in
Bend, Ore.
Thank you to all who have supported
these two young athletes!
Courtesy photos
Chelo Garcia
USDA distribution dates for May, plus 3 new recipes
Siletz
Monday
Tuesday
Wednesday
Thursday
Friday
May 4
May 5
May 6
May 7
May 8
9 a.m. – 3 p.m.
9 a.m. – 3 p.m.
9 a.m. – 3 p.m.
9 a.m. – 3 p.m.
9 a.m. – 3 p.m.
2.
3.
Salem
Monday
Tuesday
Wednesday
Thursday
May 18 1:30 – 6:30 p.m.
May 19 9 a.m. – 6:30 p.m.
May 20 9 a.m. – 6:30 p.m.
May 21
9 – 11 a.m.
These are so good, but you can use
store-bought tortillas. If you can find a
Schilling packet of the enchilada sauce,
it also will cut down the prep time. If you
make your own, like I did, you will have
a bunch left over to use for other things.
Chicken Enchiladas
3 cans white meat chicken (drained)*
1 small onion*
2 cups enchilada sauce
10 corn/flour tortillas
2 cups shredded cheese*
*Indicates food package product
1. Preheat oven to 350 F. In a medium
skillet over medium-high heat, sauté
onion and the canned chicken in
a tablespoon of oil until onion is
4.
5.
tender. Remove from heat and let sit.
After it has cooled, add a handful of
shredded cheese.
Prepare the enchilada sauce. Pour ¼
cup of the sauce into a baking dish.
On each tortilla, place an equal por-
tion of the meat/cheese mixture. Roll
the tortillas and place seam-side down
in the baking dish.
Pour the remaining sauce over the top
of the enchiladas and sprinkle with
the remaining cheese.
Bake in a preheated oven for 20 min-
utes or until the sauce is bubbly and
cheese has melted.
Homemade Corn and
Flour Tortillas
1¼ cups all-purpose flour (plus more for
dusting)*
1¼ cups yellow cornmeal*
1 teaspoon kosher salt
1½ teaspoons baking powder
1 tablespoon melted butter*
¾ cup skim evaporated milk*
Whisk together flour, cornmeal, salt
and baking powder until evenly com-
bined. Mix in butter and milk, beating
until a dough forms. Turn out and knead
by hand for 5 minutes until dough is no
longer sticky (if too wet, add a bit more
flour a tablespoon at a time). Divide dough
into 10-12 even-sized balls and arrange on
a baking sheet. Cover with a damp cloth
and let rest 15-20 minutes.
Heat a heavy skillet or griddle pan
over medium heat. Sprinkle counter with
flour, then working with one ball of dough
at a time, roll out until it’s about 1/8” thin.
Grease the skillet and fry the flattened
circle of dough for about 30 seconds on
each side. Transfer to a plate and repeat
with the rest of the dough.
Dry Enchilada Sauce Mix
2 tablespoons black pepper
1 tablespoon dried oregano
1 tablespoon salt
1 tablespoon onion salt
¼ cup chicken bouillon granules
¼ cup beef bouillon granules
1/3 cup cumin
1 cup chili powder
Combine all ingredients in a bowl or
container with a tight-fitting lid.
To make enchilada sauce, add 1/3 cup
of the dry mix to 2 cups of tomato juice or
sauce. You also can use water if you want.
Simmer it for about 10 minutes until it is
bubbly. Save the rest of the mix to use for
other recipes. It will keep well.
Joyce Retherford, FDP Director
541-444-8393
Lisa Paul, FDP Clerk/Warehouseman
541-444-8279
May 2015
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