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Smoke Signals
JULY 15, 2019
Traditional food, contemporary style
First Foods Celebration at
achaf-hammi attracts 100
By Danielle Frost
Smoke Signals staff writer
A child gazed upon the array of
choices at the First Foods Celebra-
tion and made a quick decision:
The fish heads were an emphatic
“no,” but the fresh salmon a definite
“yes.”
“I’d like the yummy part, please,”
he said.
Being exposed to new foods,
even if there was some hesitancy
to try all of them, is a big part of
Grand Ronde’s annual celebration
of Native foods. Held in the cooking
area outside Tribal plankhouse
achaf-hammi on Saturday, June 29,
conversation, cooking and laughter
were in abundance.
“I loved it,” Culture Committee
Chair Francene Ambrose said. “We
had so many new dishes and new
attendees.”
Ambrose said that events featur-
ing food and fun are easy ways to
connect people in a nonintimidating
environment. She cooked veni-
son chili and bear spaghetti, and
also brought canned salmon
and chokecherries to share.
Chokecherries have a bitter
aftertaste, but help to cleanse
the palate after heavy meals,
she said.
Although salmon is always
a popular choice, venison
stew, venison meatloaf, fry
bread sliders, elk chili, walnut
flour chocolate chip cookies
and spaghetti with bear meat-
balls were also top choices
among attendees.
The celebration of First
Foods aims to build a connec-
tion between the community
and the Tribe’s traditional
foods and medicines, as well
as bridge the gap between the
grocery store and where the
food comes from, and tell youth the
story behind the food and why it is
important to continue traditions.
Approximately 100 Tribal mem-
bers, friends and community mem-
bers attended the celebration.
Tribal Council Vice Chair Chris
Mercier, Secretary Jon A. George
and Tribal Council members De-
nise Harvey, Kathleen George and
Michael Langley served food to
hungry attendees.
“I really love showcasing our
Native foods,” Jon A. George, who
Photos by Timothy J. Gonzalez
Tribal member Jade Unger prepares
salmon, including some that were
caught from the fishing platform
at Willamette Falls, at the First
Foods Celebration held at achaf-
hammi on Saturday, June 29. The
event honors traditional cooking
and contemporary cooking with
traditional foods.
At left, Tribal Elder Debi
Anderson stirs venison and
barley soup during the First
Foods Celebration.
serves as council liaison to the com-
mittee, said. “And the celebration of
people coming together.”
His contribution to First Foods
included elk heart, clam chowder
and a blackberry cobbler.
“The clam chowder is definitely
my favorite,” he said. “I cooked it
all day for this.”
Tribal fisherman Jade Unger
prepared wild salmon that he had
caught from the fishing platform
at Willamette Falls, while Culture
Committee members Ambrose, Eric
Tribal and community members enjoy appetizers during the First Foods
Celebration held at achaf-hammi on Saturday, June 29.
Bernando, Joanna Brisbois, Logan
Kneeland, Shayla Murphy, Sarah
Ross and Faye Smith prepared
various meat dishes, soups, stews
and salads, with the help of Elder
advisers Debi Anderson and Tracie
Meyer.
Anderson made the venison and
barley soup.
“There are some really good feel-
ings at the plankhouse today,” she
said. “It’s a fabulous day of sharing
our culture.”
Tribal Cultural Advisor Bobby
See FIRST FOODS
continued on page 9
Tribal Council Secretary Jon A. George transfers bear meatballs to a
container for Culture Committee member Shayla Murphy.