Huckleberry Harvesters

By Micheal Rios, Tulalip News 

The gate to swədaʔx̌ali huckleberry fields was opened from August 25 to September 10, allowing tribal members a two-week window to walk in the shadows of their ancestors and harvest the elusive mountain huckleberry. Traditionally, the end of summer meant an annual trek of berry picking parties into the high regions of the Cascade Mountains to harvest the rare and sought after dark maroon huckleberries.

Mountain huckleberries are larger than the lowland evergreen variety and are more delicately flavored. They are found on high sunny slopes at about 5,000 feet elevation, and ripen towered the latter part of August and into early September. Fortunately, the Tulalip Tribes and its Natural Resources team has invested countless man hours and resources into a co-stewardship area located within the Skykomish Watershed, a place where our ancestors once resided. This pristine co-stewardship area allows tribal members to learn and practice traditional teachings in an ancestral space called swədaʔx̌ali (Lushootseed for “place of mountain huckleberries”).

Over Labor Day weekend, a number of Tulalips used the holiday to undertake the 2-hour journey to swədaʔx̌ali and spend a day breathing the fresh mountainous air while berry picking under the summer sun. Among the harvesters was first-time berry picker and Lushootseed language teacher Maria Martin.

“It was a beautiful, uplifting experience. Once we hit the forest, where there were no buildings, no cars, no people, just trees…my soul soared. I couldn’t not smile,” reflects Maria on her time at swədaʔx̌ali. “I’ve read and heard stories of people out picking berries and I always wondered how that felt. I didn’t grow up doing traditional things. I’m lucky enough to have the opportunity to speak my language, but that is only a piece of my culture.

“Berry picking felt natural, like I’ve always done it. The smells were intoxicating. The sounds beautiful, from the buzzing bugs and chirping birds to the families sharing laughs and love. These are the meaningful experiences that we all need to share in. While I was picking I told myself the story of “Owl lady and Chipmunk”, and sang Martha Lamont’s berry picking song; connecting the pieces of my culture, my words with my actions I felt whole. When I returned home I gave away a batch of my berries to an elder, which was very meaningful to me. Those that can hunt and gather are responsible for gathering enough for those that cannot. We are all family and we all are responsible for taking care of one another.”

Several tribal members who recently returned from Canoe Journey also used Labor Day to pick mountain huckleberries, including George Lancaster, Shane McLean and Dean Pablo. George brought up his nephew Brutal and his aunt Lynette Jimicum so they could soak up the experience as well.

“It’s awesome having the opportunity to be up here,” says George. “Being up here, I remembered blackberry picking with my grandma as a kid and that made me happy. I look forward to using my harvested berries to make pie. I love pie!”

“I absolutely love being here,” adds Lynette. “Having my grandson Brutal here and being able to teach him that there’s more activities than just playing video games. It means a lot to me to show him the value of outdoor activities, like berry picking and hiking in the woods.”

For tribal member Shane McLean, his thoughts have been impacted by the ongoing natural disasters like the droughts plaguing the Pacific Northwest and raging forest fires throughout the region causing smoke and ash to cloud the skies.

“My short-term goal is to give some berries away, my long-term goal is to get a four year supply. Lately, I’ve been thinking a lot about the prophecy telling us to be prepared for the future,” states Shane. “It’s said you should have four years of your traditional food stored away, just in case there’s something that might happen. We can see there’s natural disasters happening all over. I’m thankful the berries are even here to be harvested.”

Taste of Tulalip Wine + Food Celebration Announces Star-studded Line-Up for 7th Annual Festival


Tickets go on Sale August 14, 2015

Tulalip, Washington — Tickets for the 7th annual Taste of Tulalip, held at the Tulalip Resort Casino, will go on pre-sale at 9:00 a.m. PDT on August 14, 2015. Executive Chef Perry Mascitti and Sommelier Tommy Thompson have spent the past year organizing a star-studded line-up of food, wine and traditional show-stopping entertainment for ticket holders. Run, don’t walk, when purchasing your passes because this highly anticipated event sells out every year. Seats for the Friday, November 13 celebration dinner may be purchased by calling (360) 716-6888, and the passes for the Saturday, November 14 events can be purchased via Ticketmaster at
image001The 2-day festival, with a focus on wine, food and tradition, begins with the Friday night wine and passed hors d’oeuvres reception, followed by the fittingly named Celebration Dinner. The multi-course repast celebrates “La Famiglia,” as the Italians say, it’s all about “the family!” The evening’s inspiration comes from the love of Italian grandmothers everywhere who have a special passion for cooking amazing food every day for their families. In tribute, Tulalip chefs will recreate many of their beloved recipes, paired with a global offering of rare, top wines. Friday night’s Celebration Dinner is priced at $225 per person, and tickets are limited.

On Saturday “All Access” pass holders ($350 per person) will enjoy early entrance to the unforgettable Grand Taste and Rock and Roll Challenge; a wine seminar — Washington State AVA Smackdown featuring some of the State’s tops wine producers, hosted by superstar wine guy, Anthony Giglio. Also featured, a VIP seminar featuring Chef Chris Cosentino’s cooking demo, table talk and Q & A session on the Albert Lee Appliance Cooking Stage; and a private Magnum Party where guests will be treated to a selection of high level wine and food pairings.

The weekend’s highlight is always the Grand Taste, spanning four hours and featuring lavish food stations, as well as over 100 wines from Washington state, Oregon, California, Oporto, Maderia, global selections of bubbles, as well as pours of late harvest and ice wines and craft beer. Grand Taste is priced at $110 per person and includes the edgy Rock -n- Roll Cooking Challenge – a fast-paced culinary roller coaster with slammin’ rock and roll music! Expect fun and great tunes as local Seattle and Tulalip Chefs and Sommeliers compete “Iron Chef” style with celebrity judges (Chef Chris Cosentino, Chef Thierry Rautureau, Chef T, and Mauny Kaseberg), who are looking for the best dish and wine pairing. This year’s emcee will be the famously entertaining Chris Cosentino from San Francisco’s Cockscomb and Boccalone, along with wine writer, educator and raconteur, Anthony Gigilo. This show-stopping cook-off is sure to keep things lively and the chefs on their toes!

To top off the weekend, Thompson will also feature an in-depth reserve wine tasting/seminar called “Turning Water Into Wine” with Sparky and Sarah Marquis of the award-winning Australian winery, Mollydooker Wines. The tasting line-up will include 12 of Mollydooker Wine’s recently released 2014 wines. Tickets are priced at $125 per person and are available for purchase by calling (360) 716 1239.image002

And now for the stars of the Taste of Tulalip Wine + Food Celebration weekend…

Sommelier Tom Thompson – Tulalip Resort Casino
Tulalip Wine Director Tom Thompson is always first in line to uncork the latest and greatest boutique finds. He has carefully selected well over 100 pours from Washington, Oregon, California, Germany, and New Zealand for the “Wine Event of the Year”, as recognized by the Washington Wine Commission. Thompson continues to add breadth to Tulalip’s extensive cellar, garnering Wine Spectator’s Best of Award of Excellence.

Executive Chef Perry Mascitti – Tulalip Resort Casino
Executive Chef Perry is the man behind the pan! He oversees seven dining venues, in-room meals for the Four Diamond hotel and catering for the entire Resort Casino. His creativity shines along with that of his culinary team at the multi-course Celebration Dinner, the nibbles of endless proportions at the Grand Taste, and he is the mastermind behind the Rock and Roll Challenge.

Chris Cosentino – Guest Chef 
Chris Cosentino, aka @OffalChris, is the Chef/Owner of Cockscomb and Boccalone and an Award-Winning Chef and Cookbook Author. Cosentino is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant both critical and popular acclaim. Cosntino’s debut on BRAVO’s “Top Chef Masters” series was a huge success earning over $140,000 for the Michael J. Fox foundation for Parkinson’s research and being named the season four winner. And in 2012, he saw the debut of his first cookbook “Beginnings: My Way to Start a Meal”.

Anthony Giglio – Wine Expert
Anthony Giglio is a writer, educator and raconteur who motivates countless imbibers to trust their own tastes and relax the rules. Giglio’s witty, unpretentious style can be discerned in the weekly column he writes for Details Magazine’s “Food + Drinks” section. He has written 10 books, including three editions of the annual FOOD & WINE MAGAZINE Wine Guide review of 1,000+ wines; five editions of the enormously popular Mr. Boston Official Bartender’s Guide; and his highly-regarded first book, Cocktails in New York.

Mike Gobin – 2015 Taste of Tulalip Featured Artist 
Native American artist Michael Gobin meticulously uses his hands and knives to carve the Pacific Northwest’s indigenous red and yellow cedar trees in an effort to bring the sacred wood back to life. A treasure to the community, Gobin skillfully resurrects Tulalip’s traditions and ancestral stories through his works of art.

Kerry Shiels – 2015 Honorary Winemaker Côte Bonneville
After earning her Engineering degree, Shiels worked for two years in Torino, Italy, and then moved on to Case New Holland’s world headquarters in Chicago for 18 months before entering the world of wine. From there, Kerry worked the 2006 vintage at Joseph Phelps Vineyards, 2007 harvest at Australia’s Tahbilk, and then went on to work the 2007 vintage at Folio – Michael Mondavi’s Napa winery. During the 2008 harvest, Shiels served as the assistant white winemaker to Rich Arnold at Robert Mondavi Winery, followed by the antipodal 2010 harvest at Tapiz in Argentina, and then finally returning home to work full-time at Côte Bonneville.

Bill Wixey – Emcee
Having grown up in the Pacific Northwest, Bill feels privileged to chronicle the issues that affect his community. A newsroom leader, he has anchored and reported in the Seattle area since 1998, and is co-host of This Morning on Q13 FOX News weekdays from 7 to 10 a.m. Offering commentary on major news events from all over the world, Wixey has reported from Asia following the 2004 tsunami, from Haiti after the 2010 earthquake and covered the Olympic Games in Beijing, Vancouver and London. He has been honored with two Emmys for his broadcast work.

Kaci Aitchison – Emcee

A Seattle native and proud University of Washington grad, Kaci picked up her first microphone as a sophomore, and hasn’t put it down since. She got her start in radio at KISS-FM, to meeting the big brothers she never knew she wanted as host on The Bob Rivers Morning Show. In 2009 she joined the Q13 This Morning as a features reporter and is now co-anchor.  Voted “Best Local TV Personality in Western Washington”, Aitchison is also one of the lead singers with local rock and roll band Spike and the Impalers.

Thierry Rautureau – Rock and Roll Challenge Guest Judge
For 26 years, Chef In The Hat Thierry Rautureau owned Rover’s Restaurant, which offered cuisine that Rautureau described as Northwest Contemporary with a French accent. Currently, Rautureau is the chef/owner of Luc and Loulay Kitchen & Bar in Seattle, Washington. Rautureau was born in the town of Saint Hilaire de Loulay in the Muscadet region of France. At 20, he moved to the United States and worked at various fine restaurants, including La Fontaine in Chicago, the Regency Club for Joachim Splichal in Los Angeles, and the Seventh Street Bistro with Laurent Quenioux, also in Los Angeles. While visiting Seattle in 1987, Rautureau dined at Rover’s and discovered that the restaurant was up for sale. Tired of Los Angeles, he decided to buy the restaurant so that he could express his culinary creativity as the chef/owner. The rest, as they say, is

Mauny Kaseburg – Rock and Roll Challenge Guest Judge 
Mauny Kaseburg is a Northwest-born, Paris-trained food and wine consultant who many will remember from her many years on KUOW radio. In 2015, Mauny celebrated her 28th year as Culinary Producer for the Food & Wine Magazine Classic in Aspen. Mauny also spent five years in the Northern California wine country, serving as Marketing Director for the Russian River Valley Winegrowers. She returned to Seattle in 2008 to marry the merman of her dreams – Geoff Golden.

Chef T (Savuthy Dy) Rione XIII – Rock and Roll Challenge Guest Judge
Savuthy Dy is a graduate of the California Culinary Academy and has worked at The Herb Farm, Qube, Piola y Crota in Italy, and Book Bindery, among others. Rock and Roll Challengers beware – Chef T was on the 2014 Taste of Tulalip Rock and Roll Challenge winning team.

Taste of Tulalip tickets go on sale August 14, 2015. Hotel rooms and spa appointments will become near and dear during this 2-day extravaganza. Reserve a room at the AAA Four Diamond resort by going to or by phoning 1-866-716-7162. For more information, visit

The 2015 Taste of Tulalip sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes Benz of Lynnwood, Coke, Le Creuset, Seattle Magazine, and Tasting Room Magazine.


About Tulalip Resort Casino
Award winning Tulalip Resort Casino is the most distinctive gaming, dining, meeting, entertainment and shopping destination in Washington state. The AAA Four Diamond resort’s world class amenities have ensured its place on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists, as well as Preferred Hotel & Resorts membership. The property includes 192,000 square feet of gaming excitement; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of premier meeting, convention and wedding space; the full-service T Spa; and 6 dining venues, including the AAA Four Diamond Tulalip Bay Restaurant. It also showcases the intimate Canoes Cabaret; a 3,000-seat amphitheater. Nearby, find the Hibulb Cultural Center and Natural History Preserve, Cabela’s; and Seattle Premium Outlets, featuring more than 110 name brand retail discount shops. The Resort Casino is conveniently located between Seattle and Vancouver, B.C. just off Interstate-5 at exit 200. It is an enterprise of the Tulalip Tribes. For reservations please call (866) 716-7162.


Good food and good company for a good cause

Annual Taste of Tulalip event benefits local non-profits


By Niki Cleary, Tulalip News
Sumptuous food, locally roasted coffee and custom blended wines are some of the images that spring to mind when you mention the Taste of Tulalip. However, according to Tulalip Resort Casino (TRC) Food and Beverage Director Lisa Severn, the event is so much more than foodie fantasy. It’s a branding campaign, a showcase of local talent and a way to give back.

“We’ve always had a charity component,” she explained. “The team picks a cause that is near and dear to our hearts, the first year we donated to the Hibulb Cultural Center. Because of our chefs, a lot of times it’s a culinary effort. We’ve donated to Fair Start, an organization taking at risk adults and giving them culinary skills. One year it was Food Lifeline.

“We donate to causes that make an impact on us. Many of us know what it feels like to grow up hungry. Some years,” Severn continued, “it’s based on what’s happening to us personally. We donated to Make-A-Wish one year. That year we had a team member on the property who had a son with cancer.”

Although the event has always included a charitable donation, this year it is actually a ‘benefit’ event. The beneficiary, the Tulalip Foundation, is a 501c3 organization separate from the Tulalip Tribes. The Foundation’s mission is, “dedicated to empowering the wellbeing of the Tulalip Reservation and surrounding community, by helping meet its cultural, scientific, benevolent, and educational needs through charitable fundraising and dispersal of funds.

“Whereas before there was a small donation towards an organization on the TRC’s behalf, this year it’s actually the Tulalip Foundation’s event and we are running it for them,” Severn clarified.

As always the Sixth Annual Taste of Tulalip will include a range of culinary artists, including Tulalip’s own expert chefs who look forward to the opportunity share their skills with an appreciative audience.

Severn pointed out that the event also gives big names in the food and wine industry an opportunity to see for themselves what makes the TRC so unique and why it deserves its four diamond status.

“This gives our chefs an outlet to represent not only their restaurant, but their creativity,” she said. “We talk about food, wine and tradition, this is about partnership and showcasing our quality of chefs and still holding true to who we are as Tulalip by incorporating tribal art with our traditions of giving.

“This year we’ve partnered with guest Chef Ming Tsai,” said Severn. “He’s an incredible Asian chef with an amazing personality. Dillanos Coffee Roasters, they roast our Killer Coffee, makes a special blend for the event every year. Then we have Anthony Giglio, he’s a wine professional with Food and Wine Magazine, we’ve partnered with them in the past and they’ve provided us with these national talents. Q13 Fox has provided Bill Wixey and Kaci Aitchison to host and emcee the dinner.”

The event grows every year, Severn enthused.

“Taste of Tulalip started because most casinos don’t have a good reputation,” she explained. “We needed to get it out there that we have talented chefs. Their talent and creativity can hold up to the best chefs in Seattle. Then we thought, let’s spread our wings and be the best in the northwest. Now, we’re not just representing Tulalip with this event, we’re representing Washington as a whole and Indian gaming as a whole.”

The event showpiece is always a custom vintage in an etched glass bottle featuring one of a kind Tulalip artwork.

“We partner with a Washington winery to create a unique blend,” said Severn. “We choose a winery that’s been a good partner and is known for their quality. This year it’s Sean Boyd of Woodinville Wine Cellars.

“Each year we have a Tulalip artist create the art, this year it’s Joe Gobin,” she continued. “We’ve taken his art and incorporated it into the event. It’s going to be on the bottle, on the chargers and the wine charms. In the past we’ve had designs by Jason Gobin, Joe Gobin and James Madison.”

Severn emphasized that although wine is featured, the event is not just a wine event.

“This is a balance, it’s about the entire experience,” she said. “It’s huge for the food community of Washington, but our gamers also love the event. It brings them here, they enjoy the seminars and the entertainment factor, and they get a game or two while they’re here.”

To keep it exciting and fun, chefs will again be challenged to create delectable fare from mystery ingredients.

“During the grand taste we have the Rock and Roll Challenge,” Severn described the challenge. “Our Executive Chef Perry [Mascitti] has gathered up a box of food, the chefs won’t know what is in it and they have an hour to create something.”

Guest Chef Ming Tsai, Seattle local, the “Chef in the Hat,” Thierry Rautureau, Wine Expert Anthony Giglio and Mauny Kaseburg, of the Aspen Food and Wine Classic, will judge the challenge.

The Sixth Annual Taste of Tulalip begins Friday, November 14th with a celebration dinner. Saturday, November 15th, all access pass attendees will be treated to cooking demonstrations and wine seminars as well as the Grand Taste. For more information about the Taste of Tulalip or to purchase tickets go to


Sixth Annual Taste Of Tulalip Tickets Go On Pre-Sale July 18

Award Winning Wine and Food Weekend Offers Advance Purchase Through Ticketmaster

Tulalip, Washington — “Buy early; get in,” says Tulalip Resort Casino President/COO Ken Kettler.  He is referring to the line of disappointed Taste of Tulalip fans that were unable to enjoy the award-winning November weekend of wine, food and tradition, as the 2013 event sold out.  This year tickets will go on pre-sale at 9:00 a.m. PDT on July 18. Seats for the Friday, November 14 celebration dinner may be purchased by calling (360) 716-6888, and the passes for the Saturday, November 15 events can be paid for via Ticketmaster at

The weekend kicks-off with Friday night’s multi-course Celebration Dinner, prepared by Executive Chef Perry Mascitti and his team, paired with premium wines from around the globe selected by sommelier Tommy Thompson.  Seating is limited to 400 guests.   Saturday is filled with a plethora of wine and food demos, chef challenges, a wine seminar, a VIP Magnum party and is capped with the Grand Taste – featuring over 120 wineries from Washington, Oregon, California, New Zealand and Germany, along with a craft beer “pool garden”.  Attendance is limited to 2,000.

Taste of Tulalip’s 2014 culinary guest stars include public television show host and producer Ming Tsai along with wine columnist, author and educator Anthony Giglio. Both will be featured at events throughout the weekend.  The honorary winemaker is Woodinville Wine Cellar’s maestro Sean Boyd.  Local Fox Q13 television celeb Bill Wixey returns for a second year as guest emcee and will be joined by fellow team member Kaci Aitchison.

Tickets are priced at:

  • Celebration Dinner $195
  • All Access Saturday Pass $350
  • Grand Taste $95

Hotel rooms and spa appointments will become near and dear during this two-day extravaganza.  Kettler also suggests that guests reserve their getaway room early at the AAA Four Diamond resort by going to or phoning 1-866-716-7162.

Nisqually Tribe’s garden program cultivates tradition, community

Nisqually Community Market Production Supervisor Carlin Briner helps a customer July 10th at their stand next to the tribal administration building. The tribe's community garden and weekly farm stand provides fresh produce for tribal and community members each week as members work from 8 a.m. until about noon on Thursday mornings in preparation for the afternoon garden stand which is set up at the tribal administration building near Yelm. STEVE BLOOM — The Olympian
Nisqually Community Market Production Supervisor Carlin Briner helps a customer July 10th at their stand next to the tribal administration building. The tribe’s community garden and weekly farm stand provides fresh produce for tribal and community members each week as members work from 8 a.m. until about noon on Thursday mornings in preparation for the afternoon garden stand which is set up at the tribal administration building near Yelm. STEVE BLOOM — The Olympian


By: Lisa Pemberton, The Olympian


The Nisqually Tribe’s Community Garden Program isn’t just about food.

It’s about youth, elders, health, jobs, culture and community.

The program, which is based at the tribe’s 250-acre culture center off Mounts Road near DuPont, produces enough fruits, vegetables, berries, herbs and flowers to support two weekly farm stands for members of the tribe and reservation community.

The farm’s crops, grown on about five acres of the land, also are used at community dinners, the elder’s program, nutrition classes and other efforts.

“We work with our own people, and we have sovereignty to feed our own people,” said garden field technician Grace Ann Byrd. “And we do it with love and prayer.”

Production supervisor Carlin Briner said the Nisqually tribe has a long history of community gardens.

About five years ago, it launched the community garden stand program, which is funded by the tribe and offers an array of produce that’s free or by donation-only for tribal and community members.

In 2013, the garden program harvested and distributed more than 5,000 pounds of produce to the tribal community, Briner said.

This year, for the first time, the program is producing enough bounty to support two weekly garden stands — one at the farm, and one at the tribal administration building.

“At this point, we aren’t selling produce to the wider community, though we may start at some point,” Briner said.

On a recent day, the farm stand at the administration building offered several baskets brimming with beets, peas, beans, lettuce, carrots, kale, potatoes and several types of herbs.

Beverly Owens, an executive secretary for the tribe, picked up some kale, bok choy and greens. She said she loves shopping at the stand.

“I know where it’s coming from,” Owens said. “When you go to the grocery store, you don’t.”

Briner said the garden program has planted smaller kitchen gardens elsewhere on the reservation, including at the tribe’s preschool and daycare.

Every fall, its workers organize a harvest party for the tribal community, featuring cider pressing, foods and gifts.

And throughout the year, the garden workers help lead or organize workshops on canning, cooking, nutrition and traditional medicine making.

Garden field technician Janell Blacketer said one of her favorite recipes is nettle pesto — as in stinging nettles.

“They’re so good for you,” she said.

The program’s goal is to serve as a hub for all of the tribe’s programs, Briner said.

“Food is relevant to everything,” she added.

Byrd said she enjoys working for the garden program because it’s about supporting the tribe’s future while helping preserve many of its age-old traditions.

“We always laugh, and joke and have a good time,” she said. “They say you never go around food angry, and you’re not supposed to work around food in a bad way.”

That way, when items are being served from the tribe’s garden, “you see the transference of those good times around the people,” Byrd added.

Read more here:

Who Wants Frybread?

Doe’z Onda Go is serving up a modern Native American classic

Frybread burger
Frybread burger. Photo/Niki Cleary


Indian taco
Indian taco. Photo/Niki Cleary


By Niki Cleary, Tulalip News

Boom City is over and you’re in between pow wows, what are you missing? Okay, besides all those opportunities for snagging. Frybread, of course! Don’t despair, you can still get your fix of that delicious, fluffy, awesomeness. Doe’z Onda Go serves frybread delicacies including Frybread burgers, Rez dogs, NLBs (Natives love bacon), and fried Oreos (Oreos wrapped in frybread), as well as the always classy frybread a la carte (which is a fancy French phrase that basically means ‘by itself’).

“Doe” is actually Nadene Foster (Klamath), also known by her nickname, Grandma DeeDee. Her frybread is made using a biscuit recipe that has been in her family for four generations, tweaked slightly to fry up crisp and light (in texture, not calories mind you).

According to Nadene, it’s not the ingredients that make her frybread special.

“It’s all made with love,” she said. “We pray every morning before we get started. We’re going to continue to produce awesome food.”

For Nadene, frybread is family tradition.

“When I moved to Southern Oregon I’d sell my bread to make a little extra money. I was always on the go. When I start making bread, all my granddaughters want to get their hands in that dough and fry their own piece!” she laughed, “They all take turns, even the boys, they all want to make their own piece.

“To go from that to where we are today is a dream come true,” said Nadene, her eyes sparkling. “It’s so exciting, I can hardly contain myself.”

Doe’z Onda Go. Photo/Niki Cleary
Doe’z Onda Go.
Photo/Niki Cleary

The magic all happens in a tiny building, located in the same lot as Off-Road Espresso on the corner of Marine Drive and 27th Avenue. Although the building is only About 140 square feet, it contains a full professional kitchen, including a griddle, deep fryer and a fire suppression system in case all that hot food gets out of hand.

Although the recipe is old, the business uses modern technology to make sure that orders are correct, and it’s easy to pay whether you’re using cash or a card. Orders, taken on an iPad, are quickly transformed into delicious meals.

Nadene and her business partner Eric Cortez (Tulalip), opened the business June 21st.

“This has always been a dream of Nadene’s. She showed me how to make the bread, and they had talked about going full-time,” said Eric. “I became part of the family, and I had the resources and funding to make it happen.

“My mom had the space, this empty building and the spot. By the taco stand (Tacos El Ray), Off-Road Espresso and the fruit stand.  Plus this is 100% authentic, modern Native American food. Tulalip owned with a twist of southern Oregon.”

The staff favorites?

Making a frybread Oreo. Photo/Niki Cleary
Making a frybread Oreo.
Photo/Niki Cleary

“Fried Oreos are popular,” said Eric. “I like just the frybread alone and the large Rez dog is my second favorite. We’re thinking about adding deep fried bananas as a dessert. I tried one of those and wow!”

“My favorite is probably just a piece of frybread with butter,” said Nadene. “But I also like the frybread burger.”

So, if you’re ready to fulfill your frybread fantasies, Doe’z Onda Go is the stop for you. Doe’z Onda Go is open Tusday through Saturday from 11:00 a.m. to 7:00 p.m. Short on time? Call in an order for quicker pick-up, 425-622-6289.

Click here to download a Menu



How Food Companies Trick You Into Thinking You’re Buying Something Healthy

Which would you pick?CREDIT: University of Houston
Which would you pick?
CREDIT: University of Houston

By Tara Culp-Ressler

June 18, 2014 Think


“Gluten free.” “Organic.” “Natural.” “Wholegrain.” “Antioxidant.”

Those nutrition-related buzzwords can effectively mislead Americans to believe they’re buying healthy food, even when the product in question isn’t actually very good for them, according to a new study conducted by University of Houston researchers. Those words create a “false sense of health” that can override other warnings on the nutrition label.

“While many individuals may be trying to increase the health of their diets, food marketers are taking advantage of them by misleading those consumers with deceptive labeling,” the study’s lead researcher, Temple Northup, writes.

To reach those conclusions, Northup developed an online survey that showed images of food products with and without nutrition buzzwords. The survey was based on real packaging for products you can buy in the grocery store — like “organic” Annie’s Bunny Fruit Snacks, “whole grain” Chef Boyardee Beefaroni, “heart healthy” Chocolate Cheerios, and Cherry 7-Up “with antioxidants.” Participants consistently rated the products that included the buzzwords as healthier.

“When people stop to think about it, there’s nothing healthy about Antioxidant Cherry 7-Up — it’s mostly filled with high fructose syrup or sugar. But its name is giving you this clue that there is some sort of health benefit to something that is not healthy at all,” Northup, who is an assistant communications professor at the University of Houston and the co-director of the University’s Gulf Coast Food Project, noted in a news release.

Previous research has also confirmed that Americans are swayed by food packaging. People are more likely to assume that products with green labels are more nutritious. One recent study found that when chocolate is labeled “fair trade” — something that reflects its ethical business practices and has nothing to do with its nutritional quality — people assume it must also be healthier. Thanks to effective advertising tactics, kids are now more likely to be able to identify junk food brands compared to healthier brands.

Deceptive marketing may be particularly persuasive to Americans because most people don’t know how to read nutrition labels. When Northup asked participants to rate products on their healthfulness solely by looking at their FDA-approved nutrition label, many of them couldn’t do it accurately. About 20 percent of people picked Spam as a healthier product over salmon.

Advocacy groups like the Center for Science in the Public Interest (CSPI) have been pressuring the FDA to crack down on misleading advertising claims for years, particularly for products that make overreaching claims about their health benefits. But the agency is slow to make meaningful policy changes to protect public health. Although the FDA released proposed tweaks to its iconic nutrition label in February, in an attempt to make it easier for people to understand, it will be several years before that regulatory change will actually take effect.

Sometimes, CSPI tries to take matters into its own hands. Last year, 7-Up agreed to stop selling sodas that tout antioxidants after the group filed a federal class action lawsuit against the company.

Key To Saving Endangered Orcas: Chinook Salmon, Says Local Expert

FILE -- In this file photo provided by the National Oceanic and Atmospheric Administration (NOAA) and shot Oct. 29, 2013, orca whales from the J and K pods swim past a small research boat on Puget Sound in view of downtown Seattle.AP Photo/NOAA Fisheries Service, Candice Emmons
FILE — In this file photo provided by the National Oceanic and Atmospheric Administration (NOAA) and shot Oct. 29, 2013, orca whales from the J and K pods swim past a small research boat on Puget Sound in view of downtown Seattle.
AP Photo/NOAA Fisheries Service, Candice Emmons


By Bellamy Pailthorp, KPLU

Following the release of a federal report on the state of endangered orcas, one local researcher says there’s one factor that matters more to the whales’ wellness than toxins and vessel traffic: fish.

Ken Balcomb, whom many regard as the godfather of whale conservation, is the director of the Center for Whale Research in Friday Harbor. For almost 40 years now, the center has been keeping track of every individual whale in the three pods that make up the southern resident population of the iconic orcas that live in Puget Sound.

Balcomb says among the risk factors outlined in the report summarizing a decade of research, the orcas’ food is what matters most. They are very picky eaters, and scientists now know that about 80 percent of their diet consists of chinook salmon, another endangered species. So, if we want to recover orcas, says Balcomb, we need to focus on recovering that specific species of salmon.

“They need food. And that’s where the emphasis should be, is on enhancement of the chinook salmon stocks in the Salish Sea and the whole eastern Pacific,” he said. “We’re just not going to have a predator population without a sufficient food population.”

The research also shows the orcas hunt less and call louder when vessels are in the area, and they head to the outer coast during the winter, foraging as far south as central California. Toxins are also a factor in whale mortality, says Balcomb; high levels are found in their blubber.

But he says transient orcas are surviving in growing numbers despite these conditions, because their diet includes seals and porpoises, and they have plenty to eat. The toxins only become a critical factor when the whales are going hungry and living off their fat, triggering the toxins’ release, according to Balcomb.

23 Ways to Improve Your BBQ



May 22, 2014 | By Pamela Nisevich Bede, M.S., R.D.

Sure, your backyard barbeque is meant to be a party, but that’s no excuse to offer foods that will ensure you’ll avoid stepping onto the beach — and the scale. In fact, every BBQ has room for a few entrees and sides that keep your health-conscious guests happy, and your body looking and feeling good. Try the following tips and you are sure to wow your guests and keep them asking for more — without them ever knowing they were “indulging” in healthier options.

See all 23 tips here, at

Traveling ‘Native Voices’ Health Exhibit Opens Today in Anchorage

© Howard Terpning Courtesy of The Greenwich Workshop, Inc., Courtesy National Library of MedicineBlessing from the Medicine Man, Howard Terpning®, 2011
© Howard Terpning Courtesy of The Greenwich Workshop, Inc., Courtesy National Library of Medicine
Blessing from the Medicine Man, Howard Terpning®, 2011

The traveling exhibit “Native Voices: Native Peoples’ Concepts of Health and Illness” opens June 9 in Anchorage.

RELATED: 9 Great Places to Experience American and Native Culture

Starting at the Dena’ina Center, the exhibit will debut with a noon luncheon ceremony featuring the Southcentral Foundation, the Alaska Native Heritage Center and the National Congress of American Indians.

The exhibit will remain open for visitors of the Conference of the National Congress of American Indians until June 12, and then it will open to the general public at the Alaska Native Heritage Center from June 13 through mid-September.

Oral history and the wisdom of medicine men are recognized in the traveling exhibit, which made its grand debut at the National Institutes of Health’s National Library of Medicine in Bethesda, Maryland with a blessing ceremony on October 5, 2011.

RELATED: The National Library of Medicine’s ‘Native Voices’ Exhibit Shares Native Concepts of Health, Healing and Illness

Some of the most revered native healers were interviewed for the project, plus tribal educators, curators and others. “One of the major goals is to share from the native community and in their own words and own descriptions what is important to them in terms of native concepts of health, healing and illness,” Fred Wood, a National Library of Medicine curator involved with the project’s development, said. “We’re doing our best to make that in their words, not someone else’s interpretation.”

RELATED: The Lummi Healing Totem Pole Carries Stories of Traditional Medicines and Practices

Topics featured in the exhibition include: Native views of land, food, community, Earth/nature, and spirituality as they relate to Native health; the relationship between traditional healing and Western medicine in Native communities; economic and cultural issues that affect the health of Native communities; efforts by Native communities to improve health conditions; and the role of Native Americans in military service and healing support for returning Native veterans.
Indian Health Service Director, Dr. Yvette Roubideaux, a featured speaker at the opening ceremony, said the concept for the exhibition grew out of meetings with Native leaders throughout the nation, “and reflects the Native tradition of oral history… This wonderful exhibit is helping to make Native voices and cultural perspectives seen and heard, and to promote understanding and appreciation of Native cultures.”

For web browsers all over the world, photos and summaries on the web site pull out specific aspects of the exhibit, such as the healing properties of certain plants.  The introduction to the “Medicine Ways” section states that “[m]any traditional healers say that most of the healing is done by the patient and that every person has a responsibility for his or her proper behavior and health. This is a serious, lifelong responsibility. Healers serve as facilitators and counselors to help patients heal themselves. Healers use stories, humor, music, tobacco, smudging, and ceremonies to bring healing energies into the healing space and focus their effects.”

Ceremonial drums, pipes and rattles from Upper Plains tribes are displayed in one section on healing. Another explores ceremonies that traditional healers performed to give relief to returning veterans who suffered from combat-related stress. “Because physical and spiritual health are intimately connected, body and spirit must heal together,” says printed material in the exhibit, on “The Key Role of Ceremony.”

Another section explores Native games “for survival, strength and sports.” Surfing figures big here, as the exhibit pays tribute to Duke Kahanamoku, Native Hawaiian Olympic medallist who is credited with reviving surfboarding as a sport. In the lobby of the library is a 10-foot model of the Hokule‘a, a traditional Hawaiian voyaging canoe. It is intended to show visitors “how the mission of the Hokule‘a has spurred a Hawaiian cultural and health revival.”