Cherokee Nation citizen Wendall Stanley competes in a team roping competition at the 2017 Miami (Oklahoma) Rodeo. COURTESY
Cherokee family lives rodeo lifestyle
Seven-year-old Tripp Stanley and his 5-year-old sister Taya wait for their turns to enter the family’s roping arena on July 20 in Wagoner, Oklahoma. ROGER GRAHAM/CHEROKEE PHOENIX
WAGONER, Okla. – Cherokee Nation citizens Wendall and Randi Stanley, along with their 7-year-old son Tripp, were slated to compete in the July 29 Cherokee Nation All-Indian Rodeo in Tahlequah.
The Stanley’s 5-year-old daughter, Taya, is waiting for her chance to compete in a rodeo when she is old enough. In other words, rodeo is a way of life for this Cherokee family.
“Yeah, my wife competes in breakaway roping, and I’m in the team roping this weekend. Tripp is entered in the mutton busting (sheep riding),” Wendall said.
Both Wendall and Randi were on the Bacone College Rodeo team and have won their share of rodeos and prizes during the years. Some of Wendall’s accomplishments include a 2017 All-Star Team Rodeo 16 Invitational win, being a five-time Indian National Finals Rodeo qualifier, a 2016 INFR Go Round win, being a 10-time International Finals Rodeo qualifier, being a 16-time American Finals Rodeo qualifier, being a 14-time Central Region Rodeo Association qualifier, a 2004 National Intercollegiate Heeler championship, being a 2014-16 American Cowboys Rodeo Association champion heeler and 2015 CRRA champion heeler.
Randi’s accomplishments include being a 2008 and 2014-16 American Finals qualifier, a 2008 ACRA Breakaway Roper champion, being a three-times CRRA qualifier and winning the 2016 CRRA Breakaway Horse of the Year and 1999 All-Indian Rookie of the Year.
“I’ve been rodeoing since I was 7,” Wendall said, “first with my dad and my granddad. Since then it’s been a way of life. Now my son is eaten up with it (rodeo). And it won’t be long before our daughter Taya starts competing in barrel racing.”
As for Randi, she believes the lifestyle is “heavenly.”
“Getting to be in a rodeo family is probably the neatest thing ever because growing up with my parents and grandparents I had so much influence with rodeoing. They took me to all the high school rodeos and all the junior rodeos. They developed my passion for it. Being able to now have that with my own family, it really pulls at your heart. We all enjoy it so much,” she said.
The Stanleys and nearly 200 more Native Americans (including nearly 130 Cherokees) will take part in the CN All-Indian Rodeo. The slack, which is for the “overflow” contestants who do calf roping, team roping, barrel racing and steer wrestling but didn’t fit in the nightly rodeo performance, was set to begin at 8 a.m.
The night performance was set for 7 p.m. and free to the public. For more information about the CN All-Indian Rodeo, call 918-453-5340 or 918-458-7438.
ᏙᏆᎴᎷ , ᎣᎦᎵᎰᎹ. – ᏣᎳᎩ ᎠᏰᎵ ᎠᏁᎳ Wendall ᎠᎴ Randi Stanley, ᎠᎴ ᎦᎵᏉᎩ ᎢᏳᏕᏘᏴᏓ ᎠᏧᏣ ᎤᏂᎧᎯᎢ Tripp ᏧᏙᎩᏓ, ᎨᎪᏪᎳᏅ ᎾᏍᎩ ᎤᏂᏍᏆᏗᏍᏗ ᎾᎿ ᎦᏰᏉᏂᏔᎵᏍᎪ ᏐᏁᎵᏁ ᏣᎳᎩ ᎠᏰᎵ ᏂᎦᏓ ᎠᏂᏴᏫᏯ ᏩᎦ ᏗᏂᏍᏜᏗᏍᎩ ᎤᎾᏙᏢᎯ ᎾᎿ ᏓᎵᏆ.
ᎾᏍᎩ ᎠᏂStanley ᎯᏍᎩ ᎢᏳᏕᏘᏴᏓ ᎠᎨᏳᏣ, Taya, ᎠᎨᏘᏯ ᎤᏟᎶᎯᏍᏗ ᎾᏍᎩ ᎤᏠᏯ ᎢᏳᏛᏗ ᏩᎦ ᏓᎾᎩᎸᏗᏍᎬᎢ ᎾᏍᎩ ᎡᎵ ᎢᏳᏕᏘᏴᏓ ᏂᎦᎵᏍᏔᏅᎢ. ᏐᎢ ᏱᎧᏁᏣ, ᏩᎦ ᏓᎾᎩᎸᏗᏍᎬ ᎾᏍᎩᎾ ᎢᏳᏍᏗ ᎠᏂᎦᏔᎯ ᎠᎴ ᎠᏁᎭ ᎾᏍᎩ ᎯᎠ ᎠᏂᏣᎳᎩ ᏏᏓᏁᎸᎢ.
“ᎾᏍᎩ, ᎠᏆᏓᎵᎠ ᎠᏓᎪᎾᏗᏍᎪ ᎠᎾᏓᎾᏫᏍᏗᏍᎬ ᏓᏯᏍᏜᏗᏍᎪᎢ, ᎠᎴ ᎠᏯ ᎾᏍᎩ ᏗᎵᎪᎯ ᏙᏥᏍᏜᏗᏍᎪᎢ ᎯᎠ ᎠᏍᏆᏗᏍᎬ ᏒᎾᏙᏓᏆᏍᏗ. Tripp ᎾᏍᎩ ᎤᏖᎳᏛ ᎾᎿ ᎤᏂᏃᏕᎾ ᏓᎾᎩᎸᏗᏍᎬᎢ,” ᎠᏗᏍᎬᎢ Wendall.
ᎢᏧᎳ Wendall ᎠᎴ Randi ᎾᎿ Bacone ᎦᎸᎳᏗ ᏧᎾᏕᎶᏆᏍᏗ ᏩᎦ ᏗᏂᏯᏍᏜᏗᏍᎩ ᎨᏒ ᎤᎾᎵᎪᎯ Ꭰ. ᏧᎾᏓᏠᏒ ᎤᎪᏓ ᎾᎿ ᎾᏍᎩ ᏓᏍᏆᎵᏍᎬ ᎠᎴ ᎤᎾᏓᏠᏏ ᏧᎶᏒ ᏓᏕᏘᏴᎯᏒᎢ. ᎢᎦᏓ ᎾᏍᎩ Wendall’s ᎤᏍᏆᏛ ᎠᎴ ᏚᏓᏒᏅ ᎠᏠᏯᏍᏗ ᏔᎵ ᏯᎦᏴᎵ ᎦᎵᏆᏚ ᏂᎦᏓ ᏧᎾᎵᎪᎯ ᏗᏂᏯᏍᏝᏗᏍᎩ ᏓᎳᏚ ᎠᏥᏯᏅᏓ ᎤᏓᏠᏒᎢ, ᎯᏍᎩ ᎢᏳᏩᎪᏗ ᎠᏂᏴᏫᏯ ᎬᎾᏕᎾ ᏩᎦ ᏗᏂᏍᏢᏗᏍᎩ ᎡᎵᏋ ᏯᏛᏁᎯ, ᏔᎵ ᏯᎦᏴᎵ ᏓᎳᏚ ᎤᏕᏘᏴᏌᏗᏒ INFR ᎠᏂᎩᏍᎩ ᎠᏕᏲᎯ ᎤᏓᏠᏒ, ᎠᎴ ᏂᎦᏚ ᎢᏳᏩᎪᏗ ᎠᏰᏟ ᎤᏙᏢᏒ ᏩᎦ ᏗᏂᏯᏍᏝᏗᏍᎩ ᏧᎾᎵᎪᎯ ᎡᎵ ᏯᏛᏁᎯ, ᎾᏍᎩ ᏔᎵ ᏯᎦᏴᎵ ᏅᎩ ᎤᏕᏘᏴᏌᏗᏒ ᎬᎾᏕᎾ Intercollegiate Heeler ᎤᏍᎦᏎᏍᏗ, ᏃᎴᏍᏊ ᏔᎵ ᏯᎦᏴᎵ ᏂᎦᏓ ᏓᎳᏚ ᏚᏕᏘᏴᏌᏗᏒ ᎢᎪᎯᏓ ᎠᎹᏰᏟ ᏗᏂᏍᏜᏗᏍᎩ ᎤᎾᏓᏈᎬ ᎤᏂᏍᎦᏎᏗ heeler ᎠᎴ ᏔᎵ ᏯᎦᏴᎵ ᏍᎩᎦᏚ CRRA ᎤᏍᎦᏎᏗ heeler.
Randi’s ᏚᏍᏆᏛᎢ ᎠᏠᏯᏍᏗ ᎾᏍᎩ ᏔᎵ ᏯᎦᏴᎵ ᏧᏁᎳ ᎠᎴ ᏔᎵ ᏯᎦᏴᎵ ᏂᎦᏚ ᏓᎳᏚ ᎢᏍᏗ ᏚᏕᏘᏴᏌᏗᏒ ᎠᏂᏍᏆᏗᏍᎬ ᎤᎵᏍᎪᎸᏓᏁᎯ, ᏔᎵ ᏯᎦᏴᎵ ᏓᎳᏚ CRRA Breakaway ᏐᏈᎵ ᎾᎿ ᎤᏕᏘᏴᏌᏗᏒᎢ ᎠᎴ 1999 ᏂᎦᏓ--ᎠᏂᏴᏫᏯ Rookie ᎾᎿ ᎤᏕᏘᏴᏌᏗᏒᎢ.
“ᎾᏍᎩ ᏂᎦᏛᏁᎲ ᎨᏙᎲ ᏩᎦ ᏗᏅᎩᎸᏗᏍᎩ ᎾᎿ ᎦᎵᏉᎩ ᏯᏆᏕᏘᏴᏓ ᏂᎨᏒ ᎠᏆᎴᏅᎲᎢ,” ᎠᏗᏍᎬ Wendall, “ᎢᎬᏱ ᎠᏆᎴᏅᏓ ᎡᏙᏓ ᏥᏍᏓᏩᏕᎲ ᎠᎴ ᎡᏚᏓ. ᎾᎯᏳ ᏂᏓᎬᏩᏓᎴᏅᏓ ᎾᏍᎩ ᎦᎴᏂᏙᎲᎢ. ᏃᏊ ᏥᎩ ᎾᏍᎩ ᏂᎦᏛᏁᎰ ᏂᎪᎯᎸᎢ. ᏃᏊ ᎠᏇᏥ ᎠᏧᏣ ᏂᎦᏓ ᎾᏍᎩ (ᏗᏂᏍᏜᏗᏍᎩ). ᎠᎴ Ꮭ ᏱᏓᎪᎯᏣ ᎾᏍᎩᏊ ᎠᏇᏣ ᎠᎨᏳᏣ Taya ᏛᎴᏅᎯ ᎨᎳᏗᏙᎲ ᎾᎿ ᏓᎾᏙᎩᏯᏍᎬ ᎡᏙᏂ ᎠᎾᏕᏲᎲᎢ.”
ᏃᎴᏍᏊ Randi, ᎤᏬᎯᏳᏐ ᎾᏍᎩ ᎯᎠ ᎢᏳᏍᏗ ᎠᎴᏂᏓᏍᏗ ᎾᏍᎩ “ᎢᎦ ᎣᏍᏓ.”
“ᎾᏍᎩ ᎢᎦᎵᏍᏙᏗ ᎨᏒ ᏩᎦ ᏗᏂᎨᎯᏙ ᏏᏓᏁᎸ ᎾᎿ ᎣᏍᏓ ᎨᏒ ᏅᏗᎦᎵᏍᏙᏗ ᎠᏆᏛᏏᏗᏒ ᎾᎿ ᏗᎩᎦᏴᎵᎨ ᎠᎴ ᏗᎬᎩᎵᏏ ᎾᏍᎩ ᏄᏍᏛ ᎣᏤᏙᎲ ᎠᏆᏛᏒᎢ. ᎬᏆᏘᏁᎬ ᏂᎦᏓ ᎦᎸᎳᏗ ᏗᎾᏕᎶᏆᏍᎩ ᏧᎾᏕᎶᏆᏍᏗ ᏩᎦ ᏓᏂᏍᏝᏗᏍᎬᎢ ᎠᎴ ᏂᎦᏓ ᏌᏚᏏᏁ ᏗᏂᏂᏙᎲ ᎾᏍᏊ. ᎾᏍᎩᎾ ᏓᏳᏓᎴᏅᎲᎢ ᎠᎩᎸᏉᏛᎢ. ᏃᏊ ᏥᎩ ᏏᏓᏁᎸ ᎾᏍᎩ ᏃᏣᏛᏁᎰᎢ ᏓᏆᏓᏘᎾᎥᎢ, ᎠᏆᏓᏅᏛ ᎦᎷᎪ ᎾᏍᎩ ᎣᏍᏓ ᎠᏰᎸᏗ. ᏂᎦᏓ ᎣᏥᏏᏓᏁᎸ ᎣᎩᎸᏉᏓ ᎾᏍᎩ ᎢᏲᎦᏛᏗᎢ,” ᎠᏗᏍᎬᎢ.
OKLAHOMA CITY – A love for the outdoors prompted Cherokee Nation citizen Gaylon Cornsilk and his brother-in-law Travis Smith to create Woodsman Trading Co., an outdoor lifestyle store.
The two opened on Nov. 26 to share their love for nature.
“We’re kind of an old-fashioned store. We really try to emphasize quality goods,” Cornsilk said. “If we don’t believe in it, we don’t sell it. If I sell something here, I’ve used it, tried it. I know it inside and out.”
Cornsilk’s love for the outdoors began at a young age when he and his father spent three months camping in Alaska and Canada. “I think it kind of put something in my heart that I never forgot.”
Located at The Village, Cornsilk said it’s a kind of store not “typically” seen in the area.
“You feel like you’re either in Santa Fe, New Mexico, or you feel like you’re in Colorado. I think that’s the kind of vibe you can get in here. It’s almost like urban meets woodsman,” he said. “We sell trendy cloths for men and women, but they’re also functional and practical. You can take it out on the trail during the day, out in town during night.”
Aside from clothing, the store offers mugs, caps, blankets, knifes and instructional children’s books about camping and other outdoor activities.
“I’m finding more and more people, as they’re starting to plug in with the outdoors they’re getting their children involved,” he said. “We have books to help children learn how to camp for the first time, how to cook on a open fire, setting up a tent, things that help them understand that being outdoors is enjoyable.”
Cornsilk said promoting other small businesses is important, so a lot of products offered do that.
“We carry a hat line by an artist named Abby Paffrath. She’s out of Jackson, Wyoming. She’s a painter, and what she’ll do is she’ll do a painting and then eventually they’ll put that print on their clothing lines,” he said. “We just try to work with handcrafted stuff, a lot of USA products, and I love working with other small businesses.”
Cornsilk said building relationships with customers is driving business factor, as well as ensuring customers buy the right products to fit their needs.
“If a customer says, ‘hey, I want a camping knife.’ I want to know what are you going to use that knife for? I don’t want to just sell them a product, I want to help him meet his needs,” he said.
Cornsilk said he’s “proud” of his Cherokee heritage and the respect for nature it gave him.
“I grew up with my dad’s side of the family a lot, so I’ve been around Native American communities my whole life. I’m extremely proud, it means a lot to me,” he said. “I think even with the Native American background, respect for nature, creation, there’s a lot of things that’s always kind of stuck with me.”
Cornsilk said the store also gives him a chance to promote being able to “unplug” and connect with nature.
“I think being outdoors is healing for your heart, for your soul, for your body. I want to see more people spend time outdoors if they can,” he said. “We live in such a fast-paced society, we’re always on our smartphones, and I’m guilty of it. Sometimes I think we just need to take a pause, unplug maybe connect with the outdoors.”
Woodsman Trading Co. is at 9705 N. May Ave. It’s open from 9 a.m. to 6 p.m. Monday through Thursday and from 9 a.m. to 7 p.m. on Friday and Saturday. For more information, “like” Woodsman Trading Co. on Facebook, “follow” it on Instagram or visit <a href="http://www.woodsmantrading.com" target="_blank">woodsmantrading.com</a>.
SALLISAW – The former horseracing track Blue Ribbon Downs has continued to serve racehorse trainers from all over, including Cherokee Nation citizen Andy Gladd.
Gladd said because the majority of people who “run” horses in the community are Cherokee, it’s good to see the CN keep BRD open for training purposes.
Purchased from the Choctaw Nation for $2.5 million in December 2009, Cherokee Nation Entertainment opened the nearly 100-acre property as a racehorse-training center in late 2010.
It’s equipped with barns, stalls and a seven-eighths-of-a mile track, which can be rented for training. It has 354 stalls and currently has approximately 180 horses training there.
Gladd has owned his racehorse training business called Gladd Racing for nearly 12 years, but has used BRD for the past three years. He said at BRD he is able to rent stalls and use the track to run his horses for a better price than if he built a training facility.
“The stall rent is so much cheaper than we could build a facility. People that have small stables can come here, and Gary Dale Brooks (BRD stall superintendent) helps people to gates, get horses schooled and gets them ready to run,” Gladd said. “This place has really been great for to come to. The people here on the ground are really good to us. Anytime we have any type of problems they’re there at our barn to fix it.”
Brooks, a CN citizen, said more than half of the people who bring horses to train at BRD are Cherokee, but people from out of state use the facility, too. “We have a bunch of local trainers from Sequoyah County, and we have a bunch that came from Iowa. We even have some trainers that moved in and brought 30 head of horses from Canada.”
Since the training center is in an area home to a lot of trainers, Brooks said BRD serves a great purpose.
“Every Wednesdays here we have time works, and it just saves lot of time and money on everybody especially the local people,” he said. “If they couldn’t do that they would have to go to another race track, and the closet one is Claremore and it’s an hour and 20 minutes from here. Then you have to realize you got to get a rider up there, and sometimes you can’t get a rider and your whole day is wasted, and you got to come back home and go back and do it again.”
Gladd said he’s been training 30 horses at BRD and will be taking 28 horses to the CNE’s Will Rogers Downs in Claremore to compete in this year’s racing season beginning in March.
MUSKOGEE – On Jan. 31, Cherokee Nation leaders took an informal tour of the Martin Luther King Jr. Community Center.
MLK Community Center Director and Muskogee City Councilor Derrick Reed led Secretary of State Chuck Hoskin Jr., Johnson-O’Malley Program Director Mark Vance and Cherokee National Treasure Tommy Wildcat on the tour.
“After Cherokee Nation’s sponsorship on Martin Luther King day, we thought we should get to know each other better,” said Reed. “We feel honored to have them back in the building today. Here at the center, we’re always excited about partnerships. That’s what Dr. Martin Luther King stood for is that we all could come together as brothers and sisters, and I feel like that’s the kind of relationship we’re forming at this time.”
Twelve-year-old Cherokee Nation citizen Mayara Sage King has been coming to the MLK center for three years.
“It helps me in ways like when I struggle with math.” said King, “It (the program) gives me the opportunity to get better at it. The teachers who tutor us here, they have a lot of patience. They’re here to help you with your homework but more than that, they’re here to help you.”
Hoskin introduced Cherokee National Treasure and flutist Tommy Wildcat to the dozens of children at the center.
“It’s good to get out of the office and into the communities to see what works and what the challenges are in education. I met a diverse group of teachers and students today and there were Cherokees among both,” said Hoskin. “The program at Muskogee’s MLK Center shows us a model for bridging critical gaps in education, like after school and the summer months. We can use what we learn through community partnerships like this to develop better education strategies for Cherokee Nation.”
TAHLEQUAH – Making meal alterations such as using less salt or taking it out completely can lead to a healthier life for most people. Even making simple changes to old favorites such as mashed potatoes can lead people down a healthier path.
Mark Keeley, a clinical dietitian and 34-year Cherokee Nation employee, said while working with Native Americans he’s stressed that salt doesn’t need to be added to food and could adversely affect a person’s health.
“Salt will retain fluid on your body…that fluid is going to take up lung space. So now you’re trying to breathe around lungs that are trying to fill up,” he said. “If your heart’s not able to pump as well as it used to then the slower your blood stream moves the more some of that salty water will leak off into your ankles and legs, and so now you’re carrying weight around and it kind of waterlogs your system.”
Keeley said he’s had people tell him that they salt their food even before tasting it.
“People have told me, ‘Here’s what I used to do. I use to salt food before I even tasted it and salt it heavy and then taste it.’ Then they say, ‘I don’t do salt anymore.’ I come across a lot more people that tell me that. Those folks are becoming more common, but there’s room for work,” he said.
For people who monitor their blood sugar levels, Keeley said he recommends mashed cauliflower potatoes.
“As a dietitian that’s been working around diabetes for a long time, people want food to taste good, but they don’t want it to blow their blood sugar out of the water, so the cauliflower is basically a…non-starchy, low-carbohydrate vegetable,” he said.
By combining the cauliflower and potatoes, Keeley said a healthier version of mashed potatoes is created. “It actually has…a slightly different flavor. So cooking them up together and mashing them together, a little butter in there for seasoning and…it’s still satisfying, still has potatoes in it, but it doesn’t have the effect after the meal that you don’t like seeing.”
Keeley said the dish typically takes 30 minutes to make, which includes preparation and cook time, and consists of a head of cauliflower, two potatoes and a small portion of salted butter. The butter acts as the dish’s only form of salt.
“It’s not a high time investment meal,” he said. “You do need enough water to pretty near cover the vegetables. It’ll get them soft quicker, ready for the mashing. You could drain it completely or just leave a small amount of water in the bottom. The butter was salted butter. It was the salt (for the recipe) in this case. There was no other salt in it.”
When changing a recipe such as adding cauliflower and removing a bulk of the potatoes, Keeley said the first step is to “decide” if this is something that people want to pursue for a healthier lifestyle.
“The tricks of the trade is one thing, but the first step is to decide. To make the decision, ‘I’m going to do what it takes to get better and stay better,’” he said. “Once people are determined they’ll figure it out. They’ll come up with their own ways to do it.”
Keeley suggests another way to get on a healthier eating track is portion control. “One thing we can always do is we can down portion anything. So if something is pretty stout, pretty sweet, pretty salty, you can eat less of it.”
For more information on meal alterations, visit <a href="http://cherokeepublichealth.org/about-cherokee-nation-public-health/" target="_blank">http://cherokeepublichealth.org/about-cherokee-nation-public-health/</a>
<strong>Recipe for turkey stew or minestrone soup</strong>
2 pounds of ground dark turkey meat
3 cloves of crushed and minced garlic
2 tablespoons of Italian seasoning
3 carrots, thinly sliced
1 large chopped onion
1 small head of chopped cabbage
2 14-ounce cans dies tomatoes
1 14-ounce can of kidney beans
1 14-ounce can of great northern beans
1 32-35 ounce container of chicken broth
1. Brown meat in a heavy pot on high heat, stirring constantly
2. Add garlic, Italian seasoning, carrots and onions. Stir until vegetables start to soften
3. Add tomatoes, beans and broth
4. Bring to a boil, lower heat and let simmer for 10-15 minutes
Cherokee Nation clinical dietitian Mark Keeley suggests when adding the canned products it’s best to drain them to reduce the amount of salt in the meal.
TAHLEQUAH, Okla. – At its Jan. 9 meeting, the Election Commission Administrator Marcus Fears said as of Jan. 2 there were 69,240 registered voters in the Cherokee Nation.
PARK HILL – The Cherokee Phoenix visited Nancy’s Homemade Pies and Café for its first installment of Cherokee Eats, a series highlighting Cherokee-owned eateries and their specialties.
Namesake Nancy Bryan said the realization of her establishment took decades and several jobs in between, but when she finally opened in 2017 the effort was worth the wait.
“I had the desire to start a business at a young age, when I started baking with my nanny,” Bryan said. “She taught me how to make pie crusts when I was probably 11-years-old and from that time on, every time I went to visit her we would make pies. I would think, ‘someday I want to do this. I want to have my own business.’ And after working at Keys Public Schools for 32 years, I decided to retire and open up a little shop with pies.”
Everything Bryan makes, including pies and cakes, comes from family recipes.
“I made everything from a recipe, nothing in a box,” she said. “My mother also taught me more skills on making homemade cakes. So from that time on, growing up it was always a treat to me to make something for someone coming into my home.”
Bryan said her customers have their favorites, including coconut and chocolate pecan pie, but she likes to experiment. “We are known for some that I have, as we say, come up with my own self, like the Almond Joy pie, lemon pineapple, chocolate banana. We have different types that you don’t normally get when you go somewhere that I’ve just thought of and put together, and people really enjoy them.”
While Bryan is known for her sweets such as brownies and pumpkin rolls, she also offers appetizers and entrées.
“On the entrées that we have here, we specialize in our chicken and dumplings every Friday with our cornbread salad,” she said. “We have our potato soup every day. That’s something we will always have every day, and we have a different type of soup with that. Everyone wants to come in and have something warm. Then we also have chili as another entrée and our chicken pot pie is really popular.”
Because she spent time selling specialties out of her home, she said she’s grateful to have a physical space for customers to sit and enjoy her food.
“I really enjoy what I’m doing here,” she said. “One of my purposes of opening Nancy’s was also to make sure, when they came in, our customers would feel like they were at home. I want them to know that they’re welcome, and when they’re eating I like to go and visit with them.”
Nancy’s Homemade Pies and Café is at 26426-26484 S. Indian Road. It’s open from 11 a.m. to 4 p.m. on Sundays and Tuesday through Thursday. On Fridays and Saturdays it’s open from 11 a.m. to 7 p.m.