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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Feb. 22, 2012)
r n — «70 761 O February 22, 2012 Coyote News, est. 1976 Branch Matthew 1200 SW Park Ave. Portland OR 97205 i/SS tron U.S. Postage PRSRTSTD Warm Springs, OR 97761 Vol. 37, No. 4 Feb ru ary- A ’A ’mi-Ushatch - Winter-Anm 50 cents Resort to purchase salmon from members A t Lincoln’s By Duran Bobb Spilyay Tymoo ■K e I l V ' A h ■1 I 1 1 m The Simnasho community hosted the Thirty-Fourth Annual Lincoln’s Birthday Powwow, Feb. 10-12. Guests arrived from throughout Indian Country, some this year traveled from Manitoba, Canada. (More on the powwow on pages 2 and 4.) Yvonne Iverson/Spilyay Indian Head Casino MHS heads for post season G rand Opening this weekend The new Indian H ead Casino will hold its official G rand O pening this Friday through: Sunday, Feb. 24—26. Three Polaris ATVs will be given away, one each night on February 24 and 25 at midnight, and one on Sun day, Feb. 26 at 8 p.m. In addition to the Polaris ATV Give aways, cash prize drawings will be held each evening. An outside laser display show will start at 9 p.m. on Friday and Saturday night. The laser light show from N th Creative— founders o f OM SI’s Laser Fantasy shows— will shoot beams and span the nearby sky. The beams will be on display from 7—11 p.m. with five-minute effects at half-past each hour beginning at 7:30 p.m. (More on N th Creative can he found at www. nthdegreecreative. com.) Live music will also be featured in the casino lobby from the dynamic duo, Cowboy Blues. Cowboy Blues play tu n es ran g in g fro m W estern Swing to Ragtime to Boogie Woogie, Blues, Rock N Roll, Country, Jazz and more. T h e new In d ia n H ead C asino opened eariler this m onth with a dedi cation ceremony, Feb. 4. The casino is open 24 hours and to ages 21 and over. G uests under 21 are perm itted in the restaurant and can use the east entrance to enter the facil ity. For more information on the casino, goto: indianheadgaming.com O r call 541-460-7777. By Will Robbins fo r the Spity ay Tymoo I t was one for the ages inside the Buffalo dom e last Friday, as the hom e town Madras White Buffalo varsity boys basketball team was pre paring to take on their cross-moun tain rivals, the LaSalle Falcons. T he tw o team s came into the game tied for first place in the Tri Valley League standings, but only one w ould leave w ith | no less th an a clinched share o f the league title. The crowd was abuzz with the same excitement and anticipation as the Super Bowl. Pulling in to the MHS parking a full 30 minutes be fore the scheduled tip-off, fans were already having some difficulty find ing a parking spot. T h at observa tion in itself showed this night would exceed many others in intensity. Upon entering the Buffalo Dom e there was already a roar in the gym nasium where the junior varsity team was in the final stages o f polishing o ff their win over La Salle. T he crowd inside the dome was already in a frenzy. The pep band never sounded better, cheerleaders never sounded louder and the stu dent section would have a few new chants before the end o f the night. From com er to corner there was hardly an empty seat in the house. Even the visiting team had a covey o f supporters w ho also brought there best and loudest. Because it was Senior Night, the pregam e ceremonies took a little Longer than usual. Spectators stood and honored the Native American players and faculty with a recorded H onor Song, sung by Eagle T hun der. Then came the recognition and the introduction o f the senior play ers and their parents. ■ A fter Player introductions and the pep bands’ rendition o f the Star Spangled Banner, it was finally time for the tip-off at 7:30 p.m. See MHS BASKETBALL on page 6 Kah-Nee-Ta general manager Carlos Smith has announced that, beginning w ith the next season, the resort will purchase salmon from tribal members. “This will be based on the comm er cial season set by the Columbia River Inter-Tribal Fish Commission,” Smith said. The resort will only purchase salmon from W arm Springs tribal m em bers w ho have completed health and safety training from CRITFC and are using the approved system. • ■ “This training is provided free o f charge, and tribal members will be given preference,” said Smith. Kah-Nee-Ta would like to purchase salmon one-thousand pounds at a time. The fish will be frozen and used for salmon bakes throughout the summer. “W e’ll also include them on the menu as ‘tribal caught salmon,”’ Smith said. Tribal m em ber fishermen w ho are interested in selling their catch to Kah- Nee-Ta should contact the resort. “The sooner the better,” Smith said. “We need to set them up in our system as a K ah-N ee-Ta vendor. Also, we need to set times and the am ount o f salmon we will purchase from each tribal mem ber. We’d also like to know how much fisherm en were paid per pound last year.” In the past, Smith has purchased salm on from tribal m em bers while employed with D ouble Tree H otel and Restaurant. “T hat was a huge success,” he says. “Guests w ho order salmon love to hear that it was caught locally, by tribal members.” Ideally, the resort would like to pur chase five- to six-thousand pounds o f salmon. T he price per pound will be deter m ined once the m arket value is set. Typically, the salmon season begins in May. Smith said if the spring salmon run is small this year, that would in crease the price p er pound. I f the salmon run is large, the m arket value would decrease. Contact Smith at 541-553-1112, or toll-free at 1-800-4SUN (4786), Fry Bread Queen’s recipe helps KNT resort restaurant By Duran Bobb Spilyay Tymoo F o r the past several decades Kah- Nee-Ta Resort’s recipe for fry bread has been unchanged. T hat is until re cently, w hen resort general manager Carlos Smith heard that the Fry Bread World Champion is a Warm Springs tribal member. “I f you see our esteemed leader, JP [Patt], you can thank him,” Smith said with a grin. “H e urged me to change the recipe. Honestly, I have no idea where the old recipe came fro m ... It was being used back when I worked here before.” E nter Jasmine Caldera, the Queen o f Fry Bread. “The recipe that I use has been passed down from my grand m other, Ella Rose Aguilar,” Jasmine said. I As a young girl, Jasmine remembers w a tc h in g h e r g ra n d m o th e r cook. “She’d let me in the kitchen and en courage me to play with the dough,” she says. “That’s how children learn and I rem ember how much fun it was to help.” Wins competitions Compliments from her family and friends inspiredjasm ine to enter a con test at the old Spectrum. “I w on first place, which was unex pected. From there, I got online and looked up other competitions th at I might be able to enter.” Jasmine contacted the Tulsa Indian Club in O klahoma, w hich hosts the World Champion Fry Bread contest. “I g o t accepted,” she says, “and there was a lot o f w ork to be done. There were fundraisers to help with the trip.” Jasmine Caldera A t the com petition, Jasm ine w on first place in b o th Best Overall Fry Bread and the Largest Fry Bread cat egories. “So with a champion holding the tide on our own reservation, we knew we had to contract her to help us out,” Smith said. “W hen they called me to ask me to help them, I was overwhelmed,” Jas mine said. “I feel' very honored and humbled that visitors from all over will have the chance to experience some thing that truly belongs to the reserva tion.” Jasmine m et with Smith and Kah- Nee-Ta’s H ead Chef, Steve Head, and helped them to fine-tune the resort’s recipe. While Jasmine’s own recipe is a se cret formula o f ingredients and care, she was able to offer her input. “I noticed they were putting sugar into their mixture,” she said. “They were kneading their dough too much and the oil wasn’t h o t enough. Little things like th a t” Last week, for the first time, a spe cial menu was announced for Valentine’s  Day which featured Warm Springs Fry Bread. Special orders available Today, Jasmine’s stand by the Warm Springs Market is open on occasion. “I ’m doing a lot better these days,” she said. “I ’m still weak from a recent illness. A fter I go through my last sur gery, the stand will reopen on a regular basis.” Jasmine’s encouragement and advice to young people is an inspiration. “Keep on trying. T here’s a lot o f factors to perfecting your own recipe. It’s how you treat the dough and the care that you p u t into your work.” For now, Jasmine is able to do spe cial orders upon request. She can be reached at 541-508-9158. H er email address is: jasmine.caldera@hotmail.com. * • • •p
