Cherokee chef Don McClellan speaks to judges during an Iron Chef-style competition July 24 at the National Museum of the American Indian in Washington, D.C. McClellan created two appetizers, three entrees and two desserts for the competition. COURTESY PHOTO

Cherokee chef competes in Iron Chef-style competition

Cherokee chef Don McClellan prepares a dish during an Iron Chef-style competition July 24 at the National Museum of the American Indian in Washington, D.C. McClellan lost the competition by one point. COURTESY PHOTO
Cherokee chef Don McClellan prepares a dish during an Iron Chef-style competition July 24 at the National Museum of the American Indian in Washington, D.C. McClellan lost the competition by one point. COURTESY PHOTO
BY WILL CHAVEZ
Senior Reporter
07/29/2011 07:07 AM
TAHLEQUAH, Okla. – Cherokee Nation citizen and chef Don McClellan stepped out of his comfort zone July 24 to compete in an Iron Chef-style competition as part of the 2011 “Living Earth Festival” at the Smithsonian’s National Museum of the American Indian.

The annual Washington, D.C, festival celebrates Native contributions to protecting the environment, promoting sustainability and using indigenous plants for health and nutrition.

McClellan, 34, originally of Nowata, said he was invited to compete by his mother Carolyn McClellan, who is the NMAI assistant director of community and constituent services.

“With my education and experience, she thought it would be a great opportunity for me to come to D.C. and showcase all my talent,” McClellan said.

His competition was Chef Richard Hetzler, the executive chef for the NMAI’s Mitsitam Café, who won the 2010 inaugural competition.

McClellen has been a chef for 17 years and is the executive chef at Atria Vista del Rio in Albuquerque, N.M. He describes his dishes as “flavorful New Mexican.”

He said he prefers to keep his preparations simple and flavorful and that his Southwestern style meshed well with the competition’s ingredients of corn, beans and squash – the traditional “Three Sisters” among Native farmers.

He said having worked with the main ingredients for the past six years as a chef in Albuquerque prepared him the competition. He also said he was able to use the derivatives of corn, beans and squashes in addition to the actual ingredients.

“I can use squash blossoms as opposed to using zucchini or yellow squash…Corn tortillas would constitute use of the corn,” he said before the competition. “It’s going to be challenging for the simple fact that corns, beans and squash have to be in each dish.”

For the competition, each chef and his assistants had to prepare two appetizers, three entrees and two desserts using the main ingredients. They also had fresh salmon, duck and buffalo meat available.

McClellan said creating dessert pastries is not one of his strengths and that he was concerned about his desserts. To prepare for the competition, he said he ate New Mexican-style food, read cookbooks and studied various ways “the Three Sisters” can be prepared.

He said one of the strengths he brought to the competition was his ability to flavor foods to make them multi-dimensional in taste. He takes pride, he said, in flavoring and seasoning food so that his customers don’t feel the need to flavor it after it reaches their tables.

The competition was judged on taste, color and presentation and included a time limit. The chefs had one hour for prep work and one hour to prepare their dishes before serving.

The competition was held in the museum’s outdoor amphitheater, and McClellan said during the competition the temperature was around 102 degrees, with a heat index of about 115 degrees.

He said he knew he had to focus in the heat and “cook with his heart” and that he was capable of winning because he had a good menu.

“It’s an opportunity I don’t want to walk away from and say, ‘oh well, I could have done this or I should have done this.’ I want to leave it all out there in the competition,” he said.

Judgment was handed down by a group of local chefs. The panel consisted of Scott Drewno, executive chef at “The Source by Wolfgang Puck” and last year’s Washington, D.C., Chef of the Year; Brian Patterson, Hetzler’s opponent from 2010; and Pati Jinich, executive chef at D.C.’s Mexican Cultural Institute and host of the cooking show “Pati’s Mexican Table.”

A report from the competition states McClellan was the crowd favorite. However, he lost by one point, 629-628.

McClellan said he “loved the competition,” networking and getting out of his “comfort zone” and believes it will help his career.

He said it was a learning experience and that it confirmed he could keep up with the “big boys.”

“I know that I can cook, and I’ve been doing it for a long time. People love my food,” he said.

will-chavez@cherokee.org • 918-207-3961

ᏣᎳᎩ
ᏓᎵᏆ, ᎣᎦᎵᎰᎻ.--- ᏣᎳᎩ ᎠᏰᎵ ᎩᎳ ᎠᎴ ᎠᏓᏍᏓᏴᎲᏍᎦ Don McClellan ᎤᎳᏍᎬᏒ ᎾᏃ ᏂᎪᎯᎸ ᎤᏪᏓᏍᏗᎢ ᎦᏰᏉᎾ ᏔᎵᏍᎪᏅᎩᏁᎢ ᎤᏖᎳᏛ ᎠᎾᏓᎪᎾᏗᏍᎬ ᏧᎾᏓᏃᏣᏟ ᎠᎾᏓᏍᏓᏴᎲᏍᎩ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ ᎾᎿ ᏔᎵᏯᎦᏴᎵ ᏌᏚ “ᎠᏕᏗ ᎡᎶᎯ ᎠᎾᎵᎮᎵᎬᎢ” ᎾᎿ Smithsonian’s ᎬᎾᏕᎾ ᎤᏂᏍᏆᏂᎪᏔᏅᎲᏍᏗ ᎾᎿ ᎠᎹᏱᏟ ᎠᏂᏴᏫᏯᎢ ᎤᏃᏢᏒᎢ.

ᎾᎿ ᏑᏕᏘᏴᏓ ᎢᏳᏓᎵ ᎠᏍᏆᎵᎰ ᏩᏒᏓᏃ, D. C, ᎠᎾᎵᎮᎵᎬ ᎾᎿ ᎠᏁᎯᏯ ᎠᎾᎵᏍᎪᎸᏗ ᎠᎾᎵᏏᏅᏗᏍᎩ ᏄᏍᏗᏓᏅ, ᎠᏂᏁᏉ ᏄᏍᏗᏓᏅ ᎠᎴ ᎬᏔᏂᏓᏍᏗ ᎤᏛᏒᏅ ᎾᎿ ᏓᏤᏢ ᎠᎴ ᎣᏍᏓ ᎨᏒᎢ.

McClellan, ᏦᏍᎪ ᏅᎩ ᎢᏳᏕᏘᏴᏓ ᎾᎿ ᏃᏩᏛ ᏂᏓᏳᎶᏒ, ᎤᏛᏅ ᎤᏥ Carolyn McClellan,ᎤᏬᏎᎴ ᎾᏍᎩᎾ ᎤᏖᎳᏗᏍᏗ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ ᎾᏍᎩᎾ ᎠᎵᏍᏕᎵᏍᎩ NMAI ᎠᎵᏍᏕᎵᏍᎩ ᏗᎫᎪᏔᏂᏙᎯ ᎾᎿ ᏍᎦᏚᎩ ᎠᎴ ᎾᎥ ᎠᏁᎲ ᏂᏓᏛᏁᎵᏙᎲᎢ.

“ᎾᏍᎩᎾ ᏓᏆᏕᎶᏆᎥ ᎠᎴ ᎠᎩᎦᏙᎲᏒ, ᎤᏪᎵᏒ ᎾᏍᎩ ᎣᏍᏓ ᏱᎦ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ ᎠᎴ ᎠᏇᏅᏍᏗ ᏩᏒᏓᏃ ᏯᏆᏛᏗ ᏂᎦᎥ ᎠᏆᏕᎶᏆᎥᎢ,” ᎠᏗᏍᎬ McClellan.

ᎾᏍᎩᎾ ᎠᏓᎪᎾᏗᏍᎩ ᎯᎠ ᎨᏒ ᎠᏓᏍᏓᏴᎲᏍᎩ Richard Hetzler, ᏄᎬᏫᏳᏒ ᎠᏓᏍᏓᏴᎲᏍᎩ ᏧᎾᎵᏍᏓᏴᏗ ᎪᏢᏒ NMAI’S Mitsitam ᏧᎾᎵᏍᏓᏴᏗ, ᎤᏓᏠᏒ ᏔᎵᏯᎦᏴᎵ ᏍᎪᎯ ᎤᏕᏘᏴᏌᏗᏒ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ.

McClellan ᏗᏓᏍᏓᏴᎲᏍᎩ ᏂᎨᏐ ᎦᎵᏆᏚ ᏧᏕᏘᏴᏓ ᎠᎴ ᏄᎬᏫᏳᏒ ᏗᏓᏍᏓᏴᎲᏍᎩ ᎾᎿ Atria Vista del Rio ᎾᎿ Albuquerque, N. M. ᏄᏍᏛ ᎧᏃᎮᏍᎬ ᎾᎿ ᎤᏓᏍᏓᏴᏅ ᎠᏑᏯᎾᎢ ᎢᏤ ᏍᏆᏂ.”

ᎠᏗᏍᎬ ᎤᏟ ᎬᏩᏰᎸᏗ ᎤᏓᏍᏓᏴᏅ ᎠᏛᏅᏫᏍᏗᏍᎬ ᎠᎯᏓ ᎠᎴ ᎣᏍᏓ ᎠᎩᏍᏗ ᎤᎲ ᎤᎦᎾᏮᎤᏕᎵᎬ ᎤᏃᏢᏗ ᎪᏢᏍᎪ ᎠᎴ ᎠᎾᏓᎪᎾᏗᏍᎬ ᎠᏑᏴᏅᎲᏍᎬ ᎯᎠ ᎨᏐ ᏎᎷ, ᏚᏯ, ᎠᎴ ᏍᏆᏏ-- ᎾᏍᎩᎾ ᏧᏅᏔᏂᏓᏍᏗ ᎨᏎ ᏗᎩᎶᏒ “ᏦᎢ ᎠᎾᏓᎸ” ᏓᏃᏎᎲ ᎠᏁᎯᏯ ᎠᏁᎲᎢ ᏗᏂᎶᎩᏍᎩ.

ᎠᏗᏍᎬ ᎾᏍᎩ ᎬᏗᏍᎬ ᎯᎠ ᏭᏍᎪᎵᏴ ᎠᏑᏴᏓ ᏕᎬᏗᏍᎬ ᏑᏓᎵ ᏧᏕᏘᏴᏓ ᎾᎿ ᎠᏓᏍᏓᏴᎲᏍᎬ Albuquerque ᎤᏍᏕᎸᎲ ᎠᏛᏅᎢᏍᏗᏍᎬ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ. ᎤᏛᏅᏃ ᎡᎵᏊ ᎬᏗᏍᎬ ᎤᎦᏎᏍᏔᏂ ᎾᎿ ᏂᏓᏳᏓᎴᏅ ᎾᎿ ᏎᎷ, ᏚᏯ, ᎠᎴ ᏍᏆᏏ ᏂᎦᏓ ᎠᏑᏯᎾᎥᎢ ᎡᎵᏊ ᎤᏠᏯ ᏱᎩ ᎬᏗᏍᎪᎢ.

“ᎡᎵᏊ ᎠᏮᏙᏗ ᏍᏆᏏ ᎤᏥᎸᏅ ᎾᏃ ᎠᏮᏙᏗ Zucchini ᎠᎴ ᏓᎶᏂᎨ ᏍᏆᏏ…… ᏎᎷ tortillas ᎡᎵᏊ ᎬᏙᏗ ᎾᎿ ᏎᎷ ᏂᎨᏒᎾ ᏱᎩ,” ᎠᏗᏍᎬ ᎾᎿ ᏄᎴᏅᏓᏊ ᎠᎾᏓᎪᎾᏗᏍᎬ. “ᎡᎵᏃ ᎠᏓᏅᏖᎸᏗ ᎾᎿ ᏳᏍᏗ ᎪᏢᏗ ᎾᏍᎩ ᏎᎷ, ᏚᏯ, ᎠᎴ ᏍᏆᏏ ᏂᎦᏓ ᏗᎬᏙᏗ ᏖᎵᏙᎩᎢ.”

ᎾᏍᎩᏃ ᎠᎾᏓᎪᎾᏗᏍᎬ, ᎠᏂᏏᏫᎭ ᏗᎾᏓᏍᏓᏴᎲᏍᎩ ᎠᎴ ᎬᏩᏂᏍᏕᎵᏍᎩ ᎤᏃᏢᏗ ᏔᎵ appetizers, ᏦᎢ entrees ᎠᎴ ᏔᎵ ᎤᎦᎾᏍᏗ ᎬᏙᏗ ᎾᎿ ᎠᏍᎪᎵ ᎬᏗᏍᎬᎢ.

ᎯᎢᏃ ᎤᏂᎰ ᎾᎿ ᏧᏂᎩᏣᏍᏗ ᎠᏣᏗ, ᎧᏬᏄ ᎠᎴ ᏯᎾᏏ ᎭᏫᏯ ᎬᏔᏂᏓᏍᏗ.

McClellan ᎠᏗᏍᎬ ᎪᏢᏍᎪ ᎤᎦᎾᏍᏗ Ꮭ ᏙᎯᏳ ᏩᏍᎪᎵᏴ ᏱᎩ ᎠᎴ ᎾᏍᎩ ᎤᏓᏅᏖᏗᎭ. ᎯᎠ ᎪᏢᏗ ᎾᎿ ᎠᎾᏓᎪᎾᏗᏍᎬ, ᎠᏗᏍᎬ ᎤᎵᏍᏓᏴᏁ ᎢᏤ ᎠᏂᏍᏆᏂ ᎤᎾᎵᏍᏓᏴᏗ, ᎠᎪᎵᏰᏓ ᎠᏓᏍᏓᏴᏗ ᎪᏪᎵ ᎠᎴ ᎤᎦᏎᏍᏔᎾ ᏧᏓᎴᏅᏓ ᎢᏗᎦᎬᏁᏗ “ᏦᎢ ᏗᎾᏓᎸᎢ” ᎦᎪᏢᏙᏗ ᎨᏒᎢ.

ᎤᏛᏅ ᎾᏍᎩ ᏌᏊ ᎤᏟᏂᎪᎯᏍᏗᏍᎬ ᎠᏲᎯᎲ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ ᎾᏍᎩ ᏂᎦᏓ ᎤᏕᎶᏆᎥ ᎾᏍᎩ ᎣᏍᏓ ᎠᏑᏴᏅᎲᏍᏗ ᎠᎵᏍᏓᏴᏗ ᎣᏍᏓ ᎠᏑᏴᏅᎯᏍᏗ ᎠᎵᏍᏓᏴᏗ. ᎠᏢᏈᏍᏗᏍᎪᎢ, ᎠᏗᏍᎬ, ᎠᏑᏴᏅᎲᏍᏗ ᎠᎵᏍᏓᏴᏗ ᎾᏍᎩᏃ ᎠᎾᎵᏍᏓᏴᎲᏍᎩ ᎾᏍᎩ Ꮭ ᎠᏎ ᎢᎤᎾᏑᏴᏗ ᏱᎦᎩ.

ᎾᏍᎩ ᎠᎾᏓᎪᎾᏗᏍᎬ ᏓᏄᎪᏗᏍᎪ ᎾᎿ ᏄᏍᏛ ᎠᎩᏍᏗᎢ, ᎤᎵᏑᏫᏓ ᎠᎴ ᏄᏍᏛ ᏅᎬᏁᎲ ᎠᎴ ᎢᎪᎯᏓ ᏚᏟᎢᎵᏙᎸ. ᎠᏓᏍᏓᏴᎲᏍᎩ ᏑᏟᎶᏓ ᎠᏛᏅᎢᏍᏙᏗ ᎠᎴ ᏑᏟᎶᏓ ᎬᏂᏍᏔᏅᏗ ᏃᏊᏃ ᎦᏍᎩᎸ ᏩᏠᏗ ᎤᏂᎩᏍᏗᎢ.

ᎠᎾᏓᎪᎾᏗᏍᎬ ᎾᎿ ᎤᏪᏘ ᎤᏂᏍᏆᏂᎪᏔᏅ’ ᎤᎦᎾᏮᎦᎶᎯᏍᏗ ᎤᏂᏍᏆᎸᎡᏗ, ᎠᎴ McClellan ᎤᏛᏅ ᎾᎿ ᎠᎾᏓᎪᎾᏗᏍᎬ ᎾᎿ ᏄᏗᏝᎬ ᎾᎿ ᏍᎪᎯᏧᏈ ᏔᎵ ᎨᏒᎢ, ᎾᏃ ᏄᏗᏞᎬ ᎾᎿ ᏍᎪᎯᏧᏈ ᏍᎩᎦᏚ ᎨᏒᎢ.

ᎤᏛᏅ ᎤᏅᏛ ᎾᎿ ᎤᎦᏎᏍᏙᏗᎢ ᎾᎿ ᏄᏗᏢᎬ ᎠᎴ “ᎤᏓᏍᏓᏴᏗ ᎾᎿ ᎤᏓᏅᏛ ᎬᏗ” ᎠᎴ ᎬᏩᏓᎪᏅᏙᏗ ᎨᏒ ᏅᏗᎦᎵᏍᏙᏗᏃ ᎣᏍᏓ ᎤᎾᎥ ᎪᏪᎵ ᎤᏓᏍᏓᏴᏙᏗ.
“ᎯᎢᎾ ᎠᏆᏜᏅᏓᏕᎸ Ꮭ ᏯᏆᏚᎵᏍᎨ ᎠᎩᏅᏗᏍᏗ ᎯᎠ ᎠᎴ ‘ᎯᎢᏛ ᎡᎵᏊ ᏱᏂᎦᏛᎦ ᎠᎴ ᎡᎵᏊ ᏱᏂᎦᏛᎦ.’ ᎾᏍᎩ ᏂᎦᏓ ᏓᏥᏃᎯᏯ ᎾᎿ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ,” ᎤᏛᏅ.

ᏗᎫᎪᏗᏍᎩ ᏚᎾᏑᏰᏒ ᎾᎿ ᎢᎸᏍᎦ ᏯᏂ ᏗᎾᏓᏍᏓᏴᎲᏍᎩ, ᎾᎿ ᎯᎠ ᏧᎾᏑᏰᏓ ᎯᎠ ᎨᏒ Scott Drewno, ᏩᎦᎸᎳᏗᏴ ᏗᏓᏍᏓᏴᎲᏍᎩ ᎾᎿ “”The Source by Wolfgang Puck” ᎠᎴ ᎡᏘ ᏧᎨᏒ ᏩᏒᏓᏃ D.C., ᏗᏓᏍᏓᏴᎲᏍᎩ ᏑᏕᏘᏴᏓ ᎨᏒᎢ; Brian Patterson, Hetzlers ᎤᎾᏓᎪᎾᏔᏅᎢ ᎾᎿ ᏔᎵᏯᎦᏴᎵ ᏍᎪᎯ ᎤᏕᏘᏴᏌᏗᏒᎢ; ᎠᎴ Pati Jinich, ᏩᎦᎸᎳᏗᏴ ᎠᏓᏍᏓᏴᎲᏍᎩ ᎾᎿ D.C ᎠᏂᏍᏆᏂ ᎢᏳᎾᏛᏁᎵᏓᏍᏗ ᎪᏢᏒ ᎠᎴ ᎦᏬᏂᏍᎩ ᎾᎿ ᎠᎾᏓᏍᏓᏴᎲᏍᎩ ᏓᏓᏴᎵᏛᏍᎬ “Pati’s ᏍᏆᏂ ᎦᏍᎩᎸ.” ᎾᎿ ᏗᎦᏃᏣᏢᏍᎩ ᎾᎿ ᎠᎾᏓᎪᎾᏗᏍᎬ ᎤᏛᏅ McClellan ᎾᎿ ᎤᏂᎪᏓ ᎤᏂᎸᏉᏓ. ᎠᏎᏃ ᏌᏊ ᎢᎦᏅᏅ ᎤᏲᎱᏎᎸᎢ, 629-628.

McClellan ᎤᏛᏅ ᎾᎿ “ᎤᎸᏉᏔᏅ ᎠᎾᏓᎪᎾᏗᏍᎬᎢ,” ᏓᏏᎳᏕᏫᏒ ᎠᎴ ᎠᏓᏅᏍᎬ ᎾᎿ “ᏄᏦᏎᏛᎾ ᎡᎲ” ᎠᎴ ᎤᏬᎯᏳ ᏓᏳᏍᏕᎸᎯᏒ ᏄᏍᏛ ᎾᏛᏁᎲᎢ. ᎤᏛᏅ ᎾᏍᎩ ᎤᏕᎶᏆᎥ ᎠᎴ ᎡᎵᏊ ᎤᏠᏯ ᏱᏂᎦᏛᎦ ᎾᏍᎩ “ᏧᎾᏔᎾ ᎠᏂᏧᏣ.’

“ᎠᏆᏅᏔ ᎬᏩᏓᏍᏓᏴᏗ ᎨᏒ, ᎠᎴ ᎪᎯᎦ ᏂᎦᏛᏁᎰᎢ. ᎠᏂᏴᏫ ᎤᏂᎸᏉᏗ ᎤᏂᎩᏍᏗ ᎠᏆᏓᏍᏓᏴᏅ,” ᎠᏗᏍᎬᎢ.
About the Author
Will lives in Tahlequah, Okla., but calls Marble City, Okla., his hometown. He is Cherokee and San Felipe Pueblo and grew up learning the Cherokee language, traditions and culture from his Cherokee mother and family. He also appreciates his father’s Pueblo culture and when possible attends annual traditional dances held on the San Felipe Reservation near Albuquerque, N.M.

He enjoys studying and writing about Cherokee history and culture and writing stories about Cherokee veterans. For Will, the most enjoyable part of writing for the Cherokee Phoenix is having the opportunity to meet Cherokee people from all walks of life.
He earned a mass communications degree in 1993 from Northeastern State University with minors in marketing and psychology. He is a member of the Native American Journalists Association.

Will has worked in the newspaper and public relations field for 20 years. He has performed public relations work for the Cherokee Nation and has been a reporter and a photographer for the Cherokee Phoenix for more than 18 years.
WILL-CHAVEZ@cherokee.org • 918-207-3961
Will lives in Tahlequah, Okla., but calls Marble City, Okla., his hometown. He is Cherokee and San Felipe Pueblo and grew up learning the Cherokee language, traditions and culture from his Cherokee mother and family. He also appreciates his father’s Pueblo culture and when possible attends annual traditional dances held on the San Felipe Reservation near Albuquerque, N.M. He enjoys studying and writing about Cherokee history and culture and writing stories about Cherokee veterans. For Will, the most enjoyable part of writing for the Cherokee Phoenix is having the opportunity to meet Cherokee people from all walks of life. He earned a mass communications degree in 1993 from Northeastern State University with minors in marketing and psychology. He is a member of the Native American Journalists Association. Will has worked in the newspaper and public relations field for 20 years. He has performed public relations work for the Cherokee Nation and has been a reporter and a photographer for the Cherokee Phoenix for more than 18 years.

News

BY STAFF REPORTS
03/29/2015 04:00 PM
TAHLEQUAH, Okla. –Red Dirt musician Stoney LaRue will be headlining this years Cherokee Nation Employee Appreciation Day, which honors employees for their hard work throughout the past year. The outdoor free concert is open to the public and is on April 2. It will take place just west of the W.W. Keeler Tribal Complex in Tahlequah. The opening act will be the all-Cherokee group, Pumpkin Hollow Band. They will kick off the show at 5:30 p.m. “These Oklahoma musicians have a strong local following and will put on a great show for our community and the entire Cherokee Nation,” said Principal Chief Bill John Baker. “We wanted to show our appreciation to our employees and the community with a night of good music and family fun.” LaRue, who is Texas-born but a longtime Oklahoman, is known for his hits “Down in Flames,” “Feet Don’t Touch the Ground,” “Oklahoma Breakdown” and “One Cord Song.” The crowd can expect to hear his hits and also songs from his new album, “AVIATOR.” “The theme is, essentially, following direction, trusting in yourself and new beginnings,” said LaRue. “I’d say it’s a little combination of rootsy rock, country, folk and whatever else is in the hodge podge, and separate as much of the pride and ego from it, and put it in a format that’s easy to listen to.” CN citizens Rod Buckhorn, Doo Reese, Kirk Reese and Spider Stopp named the band in honor of their birthplace, Pumpkin Hollow. The country and red dirt genre band has opened for Luke Bryan, Mark Chesnutt, Brantley Gilbert and Tracy Lawrence. According to a CN press release, no alcohol, tobacco or ice chests are permitted on the premises. Food vendors will be on site and shuttles available for parking. Bringing lawn chairs and blankets to sit on is encouraged. The Cherokee Nation W.W. Keeler Tribal Complex is located at 17675 S. Muskogee Ave.
BY STAFF REPORTS
03/29/2015 12:00 PM
OOLOGAH, Okla. –The Indian Women’s Pocahontas Club is having its ninth annual Old Fashioned Picnic at 10:30 a.m. on May 16 at the Will Rogers Birthplace Ranch. The event is free to the public but a $10 food donation is suggested to help raise funds for the Indian Women’s Pocahontas Cub Higher Education Scholarship fund. It is suggested to bring a lawn chair to the event. The event will include a hog fry, live music, an auction, Cherokee marbles, corn stalk shoots and hatchet throwing. Cherokee Nation Registration will also be set up at the event getting information for CN photo ID cards. Principal Chief Bill John Baker will be an honored guest at the event. Cherokee Nation Businesses and the Oklahoma Pork Council are sponsoring the event. For more information, call Debra West at 918-760-0813 or Ollie Starr at 918-760-7499 or visit <a href="http://www.iwpclub.org" target="_blank">www.iwpclub.org</a>.
BY STAFF REPORTS
03/28/2015 04:00 PM
TAHLEQUAH, Okla. –There will be an Oklahoma Blood Institute blood drive from 9 a.m. to 4 p.m. on April 16 at the Cherokee Nation O-si-yo Ballroom behind the Restaurant of the Cherokees. Blood donors will receive donor T-shirts for their contributions. If they chose to reject the T-shirts the funds designed for the T-shirt will go to the Global Blood Fund, which is a nonprofit organization that provides safe blood services in developing countries. Donating blood takes approximately an hour and can be made every 56 days. According to an OBI press release, those with negative blood types are urged to donate. Only 18 percent of the population has negative blood types and patients with negative blood types can only receive blood from those 18 percent of people. A photo ID is required to donate at OBI blood drives. Participants must be 16 years old or older to donate. Participants who are 16 years old must provide a signed parental permission form and weigh in at 125 pounds or more to donate, those who are 17 years old must weigh in at 125 pounds or more and those 18 and older must weigh in at 110 pounds or more to donate. For more information, email <a href="mailto: patricia-hawk@cherokee.org">patricia-hawk@cherokee.org</a>.
BY STAFF REPORTS
03/28/2015 12:00 PM
MINNEAPOLIS – On March 25, the Shakopee Mdewakanton Sioux Community announced Seeds of Native Health, a philanthropic campaign to improve the nutrition of Native Americans across the country. “Nutrition is very poor among many of our fellow Native Americans, which leads to major health problems,” said SMSC Chairman Charlie Vig. “Our Community has a tradition of helping other tribes and Native American people. The SMSC is committed to making a major contribution and bringing others together to help develop permanent solutions to this serious problem.” The campaign will include efforts to improve awareness of Native nutrition problems, promote the wider application of proven best practices, and encourage additional work related to food access, education and research. “Many tribes, nonprofits, public health experts, researchers, and advocates have already been working on solutions,” said SMSC Vice Chairman Keith Anderson. “We hope this campaign will bring more attention to their work, build on it, bring more resources to the table, and ultimately put Indian Country on the path to develop a comprehensive strategy, which does not exist today.” According to the Seeds of Native Health website, approximately 16 percent of Native Americans suffer from type 2 diabetes and more than 30 percent of Native Americans are obese. Native Americans are 1.6 times more likely to become obese than others. “Native health problems have many causes, but we know that many of these problems can be traced to poor nutrition,” said SMSC Secretary/Treasurer Lori Watso, who provided the original idea for the SMSC’s nutrition campaign. “Traditional Native foods have a much higher nutritional value than what is most easily accessible today. By promoting best practices, evidence-based methods, and the re-introduction of healthy cultural practices, we believe that tribal governments, nonprofits, and grassroots practitioners can collectively make lasting strides towards a better future.” For more information, visit <a href="http://seedsofnativehealth.org/" target="_blank">http://seedsofnativehealth.org/</a>.
BY STAFF REPORTS
03/27/2015 04:00 PM
OKLAHOMA CITY – On April 2, the public is invited to the Oklahoma State Capitol’s first floor rotunda for a program concerning violence against Native women, which will be followed with the Monument Quilt viewing on the capitol’s east lawn. The Monument Quilt is described as a bright red, hand-sewn story of survival. It is made up of numerous 4-square-foot pieces that are created by survivors of sexual assault or domestic violence. There will 400 stories displayed on the lawn for others to read. Survivors and supporters will have the chance to add their stories on their own quilt square following the program and viewing. According to a press release, the Monument Quilt is a physical space that provides public recognition to survivors and reconnects them with their community. The Monument Quilt seeks to change the public perception of who experience sexual violence by telling many stories, not just one. The release states, Native American women suffer from the highest rate of sexual assault in the country, and non-Natives commit 80 percent of those assaults. A staggering 39 percent of Native women will experience domestic violence in their lifetime. The Native Alliance Against Violence is Oklahoma’s tribal domestic violence and sexual assault coalition. NAAV serves tribal programs that provide victims with the protections and services they need to have safe and happy lives. FORCE and the NAAV are partnering to put on the event with hopes of bringing attention to the state of violence against Native women and to reconnect survivors to their community. The April 2 program is at 10:30 a.m. to noon and the quilt viewing is from noon to 3 p.m.
BY STAFF REPORTS
03/27/2015 02:00 PM
PARK HILL, Okla. – The Friends of the Murrell Home Gift Shop have launched a brand new online store, which carries a variety of items relating to Cherokee history and nineteenth century life in Indian Territory. The museum gift shop, housed at the Murrell Home Historic Site, sells history and language books, maps, historic toys, handmade reproductions, souvenirs and more. A new line of heirloom seeds are also available in-store and online. These vegetable, flower and herb seeds are provided by Seed Savers Exchange, which is a non-profit organization dedicated to the preservation of historic seed varieties. The varieties sold at the Murrell Home are representative of nineteenth-century flora that would have been grown in Indian Territory. These vegetables and herbs will be planted in the historic site’s kitchen garden beginning this spring. Cherokee Trail of Tears beans, bloody butcher corn, Cherokee purple tomatoes and Moon & Stars watermelon are just a few of the twenty-four varieties now available for purchase. All of the proceeds from the gift shop and online store benefit the Friends of the Murrell Home, the support organization for the Murrell Home Historic Site. To view the new online store, visit <a href="http://www.mkt.com/murrellhome" target="_blank">mkt.com/murrellhome</a> or <a href="http://www.facebook.com/murrellhome" target="_blank">facebook.com/murrellhome</a>. The historic site is located at 19479 E. Murrell Home Road, three miles south of Tahlequah. The museum store is open from 10 a.m. to5 p.m., Tuesday through Saturday. For more information, call 918-456-2751.