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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
Â
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