Alice Werth – 1929-2018
Alice was born April 28, 1929, in
Siletz, Ore., to Abraham and Aurilla
Tom. She passed away at age 89 of
natural causes.
She grew up in Siletz and Salem,
Ore., before moving to Springfield, Ore.,
in 1959.
Alice was preceded in death by her
husband, Eugene Werth, whom she mar-
ried on June 21, 1947, in Vancouver, Wash.
They were married 66 years at the time of
his death in 2013.
Alice is survived by five children:
Gloria Stott (Jessy), Stanley Werth (Pam)
and James Werth (Tammy), all of Spring-
field; Kathryn Dick (Gary) of Newport,
Ore.; and Ted Werth (Cheryl) of Keizer,
Ore.; 10 grandchildren; and 11 great-
grandchildren.
After raising her children, Alice
worked for the Confederated Tribes of
Siletz Indians, of which she was a mem-
ber, for more than 15 years, serving as
a community health representative and
later as area office supervisor and social
services representative until her retirement
in 1993.
In addition, she served several years
as an associate judge on the Siletz Tribal
Court. Later in life she was very active
with the Tribal Elders Program.
Alice had a wide variety of interests
and abilities. At various time in her life
she enjoyed baking, quilting, beading
and sewing. Family always requested, and
looked forward to, her cream pies.
She enjoyed being in the mountains
but had a special love for the Oregon
Coast. Camping trips in the summer and
stays at the coast throughout the year
with family members were activities she
enjoyed throughout her life and always
looked forward to. Above all she loved
her Lord and Savior Jesus and enjoyed any
time spent with family.
The funeral service and celebration
of life were held Sept. 19 at Major Family
Funeral Home in Springfield. A graveside
service followed at Springfield Memorial
Gardens.
The family would like to thank our
family and friends who attended her
service. And special thanks to Reggie
and Lee Butler for providing the Native
drum song.
Courtesy photo
Alice Werth
Nesika Illahee Pow-Wow
Attention Siletz Tribal Artists
Royalty Crown Proposals
The Pow Wow Committee is once again having a logo contest for the upcoming
pow-wow in August 2019.
The Pow-Wow committee is now accepting proposals for 2019-2020 royalty
crowns. Proposals are being accepted for Miss Siletz, Junior Miss Siletz and Little
Miss Siletz.
Proposals for a crown are required to include art design, size of the crown and
a bid for the crown or crowns of your interest. Proposals can be submitted for indi-
vidual crowns, two crowns or you can submit a bid for all three crowns.
Crown proposals must be turned in to the committee no later than Feb. 22, 2019.
Proposals can be sent to Siletz Pow-Wow Committee, P.O. Box 549, Siletz, OR
97380-0549.
If you have any questions, contact Buddy Lane at 800-922-1399, ext. 1230, or
541-444-8230.
All Siletz Tribal artists are encouraged to submit a pow-wow-themed logo. The
winning logo artist will receive a cash prize of $300 and a professional banner with
your logo. The winning artist will have his/her logo highlighted on Nesika Illahee
Pow-Wow flyers and merchandise.
Please submit your artwork to the cultural education director’s office at the
Tribal Community Center or mail it to Confederated Tribes of Siletz Indians, Attn:
Pow-Wow Logo Contest, P.O. Box 549, Siletz, OR 97380-0549.
All entries must be received no later than Feb. 22, 2019.
For more information about the Siletz Tribe, please visit ctsi.nsn.us.
Squash breakfast ideas without grains, low in starch and sugar
By Nancy Ludwig, MS, RDN, LD,
Siletz Tribal Head Start Nutrition
As part of my role as a consultant
nutritionist to Siletz Tribal Head Start, I
offer information for families. This seg-
ment features easy suggestions for break-
fast comfort foods that also happen to be
grain free and are low in starch and sugar.
These suggestions also celebrate squash
with easy ways to prepare it for the family.
Don’t forget to eat the seeds too!
Traditional diets did not include
grains, starches or sugar. Modern diets
tend to use grains, starches and sugar,
which may contribute to poor health.
A return toward more traditional food
may offer benefit for people who struggle
with illness or autoimmune conditions,
such as diabetes, celiac, rheumatoid
arthritis, multiple sclerosis, lupus, Hashi-
moto’s Thyroiditis and more.
Fall tends to be a time with abundant
squash, such as pumpkin, butternut, acorn
or Hubbard. Most squash can be baked
or roasted in the oven to prepare it for a
meal and to plan to use leftover squash in
easy recipes.
Fresh squash is much less expensive
and more flavorful than canned pumpkin
and can be a fun project with children.
4
•
Siletz News
•
They can help wash the squash and remove
the seeds after you cut it open and before
you bake it face down at 350 F for 45-60
minutes in a baking dish with ¼” of water.
Consider saving and planting the
seeds (if not cooked) or roasting the seeds
to eat. There are many ways to roast seeds.
I’m usually most concerned about
protecting my time and efficiency in the
kitchen and maximizing my time with
children while they are helping. Seeds can
be roasted at the same time the squash is
baking or saved for later. To save the seeds,
soak them in salted water in the refrigera-
tor (such as in a jar) to use sometime in
the next few days.
When ready to roast, spread seeds on
a baking sheet at a low temperature, such
as 300 F. If seeds were soaked in water,
just spread them on a pan and let them
dry in the oven. If seeds will be cooked
immediately, you don’t have to remove the
bits of squash when you bake the seeds.
It’s best to oil the pan and stir periodically
because you will be cooking at a higher
temperature.
If the seeds were not soaked in salt,
then salt the seeds as soon as they are
removed from the oven. Seeds are deli-
cious when warm!
Seed texture will vary based on the
type of squash you are baking. They are
November 2018
all edible, yet you are likely to enjoy some
more than others. This also provides
another discussion point with children.
Please check out the following recipe
ideas for modern-day nutritional equiva-
lents to help reduce reliance on grains,
starches and sugary foods.
Mock Cinnamon Sweet Rolls
Ingredients
Leftover winter squash (such as butternut,
acorn or kabocha)
Butter
Almond butter
Maple syrup or honey
Cinnamon, ground
Paleo Pancakes with Squash
Prep time: 10 minutes
Serves: 1 generous portion
Ingredients
½ cup cooked sweet potato or winter
squash (such as butternut, acorn, or
kabocha)
3 large pastured eggs
2 tablespoons hemp seeds, flax seeds or
nut butter
Virgin coconut oil
Instructions
1. Combine all ingredients in a blender
or food processor and blend until smooth.
2. Spoon silver-dollar-size dollops
into a frying pan with coconut oil, over
medium heat. Pancakes cook quickly
3. Serve with applesauce or other
topping (such as yogurt, nut butter or
low-sugar jam or syrup).
Instructions
1. Bake the sweet potato or winter
squash (ideally these are leftovers from
another meal).
2. Add butter, almond butter (or other
nut butter), maple syrup or honey (for mini-
mal sweetness), sprinkled with cinnamon.
3. Warm in the oven, microwave or a
covered skillet on low. Allow the toppings
to melt and seem like a cinnamon roll (due
to the sweet cinnamon aroma).
4. Remember, this isn’t a cinnamon
roll but it is a better choice as it contains
no grains and is closer to whole and tra-
ditional food. This may be considered as
a transition food.
Siletz Tribal Head Start offers nutri-
tional support at no cost to Head Start
families. This usually occurs over the
telephone. If you have questions or nutri-
tion concerns about your Head Start child,
please contact your teacher or the director
and ask to speak to the nutritionist.