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



5 Pow Wow/Christmas- Style Treats That’ll Bring Santa Into Your Kitchen

Tsawaysia.comRachel, left, with her daughter and niece finished a longhouse gingerbread House. So can you!
Rachel, left, with her daughter and niece finished a longhouse gingerbread House. So can you!
Vincent Schilling, 12/21/13, Indian Country Today Media Network

Now that we are at the height of the Christmas and holiday season, all of those little Elves and Santa will surely be making their way into your kitchen to sample some of those Christmas snacks and goodies.

Not wanting to disappoint our dear readers, in this light, we are introducing a few luscious holiday treats “Native and Pow Wow Style.”

Enjoy the Native deliciousness!

1. A Gingerbread Longhouse

In the midst of the Squamish Nation (about 40 miles North of Vancouver), Alice Guss took the time to teach Rachel, her daughter, and her daughter’s friend to create an amazing Gingerbread Longhouse (pictured above). The template was created by Alice’s brother Rick.

“We’ve been doing this for a long time. We put candy on the longhouses and blinking lights to make it look like fire,” said Guss. “I just did a workshop for seven-year-olds, and they piled so much candy on the roofs [that] the roofs started to collapse!”

2. Healthy Snack Bites (Healthy? Yes, and Yummy!)


Using earthly, fun-food treasures, such as sunflower seeds, agave and cacao powder, you can have an easy and cholesterol-free snack bites to offer Santa.

He’s eaten so many cookies, he’ll probably be appreciative!

1 cup raw sunflower seeds
1/2 cup each: raisins, coconut and sesame seeds
2 tbsp. each raw agave nectar and cacao powder
1/4 tsp. salt
Steps – Food process Sunflower seeds and raisins until coarse, add agave and cacao powder. Roll into a golfball-sized ball, coat with coconut or sesame seeds and chill.

See 86Lemons.com.

3. Pumpkin Chocolate Chip Cookies



Wait a minute, do we even need to add a description here? I was a sucker at Pumpkin chocolate! Add the word “cookie” and the show is over. Sign me up!!

The recipe’s from TwoPeasandTheirPod.com. Turns out, there is a healthy, and even healthier version. It’s a win-win, YUM!

I am preheating my oven…now.

Complete recipe, here: TwoPeasandTheirPod.com

Even healthier, cholesterol free version, here: TwoPeasandTheirPod.com

4. Chocolate Fry Bread


In 2011, Laura Hahnefeld of the Phoenix New Times named Chocolate Fry Bread from the Fry Bread House as one of the top 100 Favorite Dishes of 2011.

I don’t know about you, but I think Santa would come running full-speed to come get a taste of this one!

5. Nopalitos (Cactus) Salad

Last but not least, a “guilt reliever” dish.


Not wanting to “over-sweet” your Christmas or holiday season, let’s at least throw in a salad to offset some goodie calories. Not just any old salad, but a cactus salad, that’s a pretty cool indigenous-themed dish!

Nopales are the edible cactus leafs or pads that are cultivated in the mountainous areas near Mexico City. It is also known as prickly pear and, surprisingly, can be found at many specialty grocery stores such as Whole Foods Market.

Check out the full recipe, which includes Nopales, onion, tomato, cilantro, jalapeno, avocado and lime, at WhatsCookingMexico.com.



Read more at http://indiancountrytodaymedianetwork.com/2013/12/21/5-pow-wowchristmas-style-treats-thatll-bring-santa-your-kitchen-152823

A healthy frybread option

Staff enjoyed a morning treat of warm frybread.Photo by Brandy N. Monteuil
Staff enjoyed a morning treat of warm whole wheat frybread.
Photo by Brandi N. Monteuil

By Monica Brown, Tulalip News Writer

TULALIP, Wash.-There’s something about frybread, maybe it’s that you can smell it a mile away and that scent brings back so many memories. This recipe was received as a request to test and it was surprisingly good. Since it contains mostly whole wheat flour it offers more filling fiber, which also helps to lower the net carbs of this tasty snack. The recipe indicates that it will make eight small frybread but I was able to make just over ten.

Since it is important to having slightly fluffy frybread, be sure that your baking powder is fresh. Test it by placing a tsp. into a small cup of warm or hot water, if it bubbles up immediately then it is still fresh. If not you will either need to buy more or make your own by combining, 1 tsp baking soda, 2 tsps cream of tartar and 1 tsp of corn starch (optional). Baking soda can be tested for freshness in the same manner but by placing a tsp in a small amount of vinegar.

This recipe can be found at www.diabetes.ihs.gov in the printed materials section. If you have a recipe that you would like to share please send it in to mbrown@tulaliptribes-nsn.gov. Recipe adapted from What’s cooking, Healthy in Warm Springs, Sara Lee Thomas, MS, RD and Edison Yazzie

Whole wheat Frybread


2 cups whole wheat flour

1 cup white flour

3 tablespoons powdered milk

1 tablespoon baking powder

1 teaspoon salt (optional)

1 ½ cups warm water

Canola oil


Mix dry ingredients in a bowl and gradually add water to make dough. Knead the dough until it forms a ball and comes clean from the edge of bowl. Cover with a cloth and let sit for 30 minutes.

Pour about ¾ inch of canola oil into a deep frying pan and heat on medium. Test the temperature of the oil by putting a small pinch of dough into it. If the oil is ready, the will rise immediately to the top.

Divide the dough and knead into 8 round balls. Pat and stretch or roll dough out into flat circles until the dough is ¼ to ½ inch thick. With a fork, poke a few holes in the flattened circles of dough.

Carefully slide a flattened dough round into the hot oil to avoid splashes. Slightly lift frybread to check the bottom, when it is begins to brown turn it over. When both sides are done remove from oil, drain excess oil and place on baking sheet lined with paper towels.

Nutrition Information Makes 8 frybread

240 calories, 10g Total fat, 1g Saturated fat, 220-510mg Sodium, 35g Carbohydrate, 4g fiber, 6g Protein

whole wheat frybread with homemade jam.Photo by Brandi N. Montreuil
whole wheat frybread with homemade jam.
Photo by Brandi N. Montreuil

Marysville goes multicultural with diversity fair


September 21, 2013

Everett Herald Staff

Comeford Park Photo source: City of Marysville
Comeford Park
Photo source: City of Marysville



MARYSVILLE — The city is planning its first Marysville Multicultural Fair to celebrate diversity in the Marysville-Tulalip communities and the many cultures who call the area home.

The free event will be held from 10 a.m. to 3 p.m. Sept. 28 in downtown Comeford Park, 514 Delta Ave. There will be music and dance from around the world on stage in the Rotary Pavilion, demonstrations and displays of traditions from other lands, and a food court where ethnic foods will be available for purchase.

The multicultural fair is sponsored by Sea Mar Community Health Centers, HomeStreet Bank, Marysville/North County YMCA, Molina Healthcare and the Marysville Free Methodist Church.

The day’s performances open with the Korean Dancers and Drums. The will be Celtic music from Seattle favorites the BOWI Band, Mariachi Juvenil Voces, American Indian flautist Peter Ali, American Indian S-du-hoo-bsh storyteller Lois Landgrebe, belly dance performances, and Karen Ann Krueger, a former paralympian and inspirational speaker on disabilities.

Some cultural food favorites include Mae Phim Restaurant (Thai), Sampaghita Cuisine (Filipino-American), Rosie’s Frybread (Tulalip/Native American), La Hacienda (Mexican), Craving Cajun Grill, Sons of Italy and others.

The multicultural fair will also have dozens of cultural resource booths, informational displays and hands-on activities for children.

For more information, contact diversity committee staff liaison Doug Buell at 360-363-8086, email dbuell@marysvillewa.gov, or visit the website at http://marysvillewa.gov/multiculturalfair.