Northwest Indian College Archives - Page 2 of 2

NWIC to offer bachelor’s degree at Tulalip

The B.A. in Tribal Governance and Business Management will be offered starting fall quarter

Northwest Indian College’s (NWIC) evolution from the Lummi Indian School of Aquaculture to a college that now offers more diverse educational opportunities mirrors a growing nationwide demand for post-secondary education in tribal communities. Now, as NWIC celebrates 30 years of serving both regional and other tribes, the college continues to evolve and grow to meet new demands in Indian Country.

One of NWIC’s focuses in recent years has been on expanding its reach to more tribal communities and on providing students with the option to obtain culturally relevant four-year degrees without leaving their communities.

This fall quarter, NWIC’s growth will continue – that’s when the college will begin offering a bachelor’s degree at its Tulalip campus location. NWIC was approved to offer the Bachelor of Arts in Tribal Governance and Business Management degree in February by the Northwest Commission on Colleges and Universities, which oversees regional accreditation for 162 institutions.

“This is another important step in our evolution and growth as a four-year degree granting institution,” NWIC President Justin Guillory said. “All of our new bachelor degrees, like the Tribal Governance and Business Management degree, are intended to meet the needs of tribal communities, and to equip our students with the knowledge and skills needed to become leaders in their communities and obtain family-wage jobs.”

NWIC began offering program classes – both face-to-face and videoconferencing – at the college’s main campus on the Lummi Reservation in spring quarter 2013. Now, NWIC has expanded the degree offering to three of its regional extended campuses: Tulalip, Muckleshoot and Nez Perce.

There is high demand at the three NWIC sites for the Tribal Governance and Business Management degree program, said Bernice Portervint, NWIC’s dean of academics and distance learning.

“Members of the tribes we serve really want to help their communities develop and they really want to be involved with tribal nation building,” Portervint said. “ I really think this is a degree that promotes the skills, values and knowledge they can utilize for the betterment of their communities.”

The new bachelor’s degree was developed in response to a community needs survey that identified it as a degree that would be most beneficial to tribal communities, said NWIC’s Public and Tribal Administration Coordinator Laural Ballew, who co-developed the program and its curriculum with NWIC business instructor Steve Zawoysky.

“Our focus on a degree in tribal governance resulted from collaboration with tribal leaders, managers, scholars and students who recognize the importance of preparing the future leaders of tribal communities,” Ballew said.

Ballew, who is Swinomish, said she is excited and honored to be able to offer the Tribal Governance and Business Management baccalaureate degree program at NWIC.

“This signifies a momentous opportunity not only for NWIC, but for all the tribal nations we serve,” Ballew said. “It represents the vision of educational opportunities our elders and tribal leaders have strived to provide for tribal members. Offering this degree is a natural extension of our efforts to promote indigenous self-determination and knowledge through the teaching of tribal sovereignty and leadership, sound decision making and business practices based on cultural values.”

The Tribal Governance and Business Management program will offer students the fundamental knowledge and experience necessary to succeed in the areas of leadership, sovereignty, economic development, entrepreneurship and management, Ballew said.

The degree will include courses in: principles of sovereignty; Native nation building; tribal and public administration; business management; economic development; and leadership.

NWIC was approved as a baccalaureate degree granting institution in 2010 and, in addition to the Tribal Governance and Business Management degree, currently offers a Bachelor of Science in Native Environmental Science and a Bachelor of Arts in Native Studies Leadership. The college is also developing a bachelor’s degree in human services, which is expected to be completed by the 2013-2014 academic year.

Nettle Tea Time

Elise Krohn, Northwest Indian College herbalist and educator

Nettles are one of our favorite plants because they are so nutritious and so delicious. Late spring is the perfect time to harvest nettles and dry them for tea. Later in the summer fibrous stems can be made into strong cordage.

Description: Stinging nettle (scientific name Urtica) is a perennial herb with opposite deep green leaves with serrated edges and tiny greenish flowers. Stems are square like mint. Nettle grows 3-7 feet tall. The stalk and underside of leaves are covered with stinging hairs that rise from a gland containing formic acid. Nettle is common in streambeds and disturbed areas with rich wet soil from the coast into the mountains. Do not gather nettles in agricultural or industrial areas because they may absorb inorganic nitrites and heavy metals.

Nettle contains: Formic acid in fresh plant, galacturonic acid, vitamin C, histamine, 5-hydroxytryptamine, choline and acetylcholine, vitamins A and D, iron, sodium, potassium, phosphorus, calcium, silica, trace minerals and a good amount of protein (more than beans!).

How to Harvest: Gloves or scissors are usually used to harvest nettles. Nettles are most potent when gathered in early spring before flowering, usually from March-May. To dry nettles, bundle them and hang them upside down in a dark dry place, or place them in a paper bag and rotate them every few days until dry. Strip the leaves off the stem and store away from sunlight. Stems are gathered for fiber when the plant is mature in summer to early fall.

Historic uses

Nettles have been revered worldwide throughout the ages for food, fiber and medicine. Many Northwest Coastal People traditionally ate nettles as a nutritious spring food. They were also used as a dye with shades ranging from yellow to deep green. The fiber makes strong cordage and was used for making strong fishing line and fishnets. Two thousand-year-old nettle clothing was found in China and still remains intact.

A fascinating use for nettles is urtication, or flogging oneself with this stinging plant. Both in the Pacific Northwest and in Europe, people have stung themselves to cure arthritic joints and to stay awake and alert during battle or hunting. Traditional knowledge is now validated by scientific research. Compounds including histamine, acetylcholine and formic acid are injected into tissue causing an awakening of cellular responses, lymph flow, nerve stimulation and capillary stimulation.

Food

Nettles are impressively high in chlorophyll, vitamins, minerals, protein and amino acids. They are often called a “superfood” and are one of the highest plant sources of digestible iron. This can be helpful for anemic conditions, menstruation, pregnancy and lactation. Gather nettles to eat fresh before they flower as old leaves contain cystoliths that may irritate the kidneys. This compound is destroyed when the plant is dried, so gathering nettles after flowering is fine to prepare dried herb tea or powder, although leaves are most potent before flowering. There are many ways to prepare nettles for food including:

Boil – boil nettles for 5-15 minutes. The water can then be drunk as a tea.
Can – follow general instructions for canning spinach.
Freeze – either steam or boil nettles until just cooked, rinse in cold water, let drain and place in freezer bags for later use.
Sauté – Sauté until they look fully cooked, usually about 5 minutes.
Steam – place nettles in a colander and steam for 5-10 minutes.

Cooked nettles can then be used in quiches, casseroles, meat pies, egg scrambles, etc. Dried nettles can also be added to soups and other foods in the same way dried herb and spices would be. They are a delicious addition to clam chowder

Wash nettles, cut finely with scissors and set aside. In a large soup pot, sauté onions and garlic in olive oil or 3-5 minutes. Add water, potatoes, corn and nettles, then bring to a boil. Simmer until potatoes are tender, about 10 minutes. Blend all ingredients in a blender or a food processor (optional). Add lemon juice, salt and pepper to taste.

Nettle Pesto

Try tossing this with pasta, potatoes or cooked vegetables. It can also be spread on crackers or fresh vegetables as a snack.

1 small bag (about 6 cups) of young fresh nettles, rinsed
1 bunch basil, stems removed, washed and drained (about 2 cups leaves)
½ cup Parmesan or Romano cheese, grated
1/3 cup walnuts or pine nuts
1/3 cup of extra virgin olive oil
I clove garlic, chopped
1 teaspoon lemon juice
Salt and pepper to taste

Boil nettles in water (blanch) for one minute to remove the sting. Drain well, let cool and roughly chop. Place all ingredients in a food processor or blender. Blend until smooth. Add salt and pepper to taste. Place the pesto in a clean jar and pour a little extra olive oil over the top. Cover with a lid. This will keep for 2-3 weeks in the refrigerator.

Green Sesame Salt

1 cup sesame seeds
¼ cup powdered nettles
2 teaspoons salt

Toast sesame seeds over medium heat in a dry pan. They will pop, brown, and when done, will have a toasted aroma and deep golden appearance. Grind with salt in a coffee grinder or blender. Add nettle powder (this can also be ground in a coffee grinder). Blend all ingredients and store in a glass jar in the refrigerator. This condiment can be sprinkled on rice, sautés or soups.

Medicine

Nettles can help bring the body back to a state of balance. If someone is feeling debilitated or generally worn down, nettles are a good remedy. They are tonic to the liver, blood and kidneys. Herbalists consider nettles a reliable diuretic that balances blood pH and filters waste from the body including uric acid. This can be especially useful for arthritis, gout, eczema and skin rashes. Nettles have a solid reputation as a haemostatic, or a remedy to stop bleeding. A strong decoction is traditionally used to treat wounds and hemorrhage. They can help build blood after menstruation, birth or other blood loss.

Many people say that nettles help to alleviate allergies. As a preventative for hay fever, drink 2 cups of nettle tea a day starting early in the spring and continuing into the allergy season. When nettles are fresh, tinctured or freeze-dried they have anti-histamine qualities that may be effective for acute allergic reactions. Nettles are both astringent and anti-inflammatory, which helps with the symptoms of allergies and many other complaints. Rosemary or horsetail with nettle are made into a tea and used as a hair rinse to make the hair glossy and stimulate growth.

Tea: Use 1 tablespoon of dried nettles per cup of boiled water. Steep 15 minutes to several hours. Drink 1-3 cups a day. You can make a large batch of tea and keep it in the refrigerator for up to 3 days. It is fine to drink the tea hot or cold. Nettle blends well with mint.

Fiber

Nettle fiber is renowned for it’s durability and has been used for making fishnets, ropes, clothing, and even bed linens. Cut stems at the base and strip the leaves from the stem (wear thick gloves). If you are working with fresh nettles, split the stems in half, cutting length-wise with a sharp knife. Take a rolling pin or round stick to flatten the half-stems. You can even beat them with a stick or a flat rock to help separate the outer fiber from the inner woody stem. Carefully separate the outer fibers, trying to keep them long. Let these fibers dry in a basket or a paper bag. If you are working with dry nettle stems you can soak them to make them easier to work with. Continue as above by splitting the stems, flattening them and carefully removing the fiber. The fiber can then be braided or twisted and made into strong cordage.

Lummi Food Sovereignty gets a big boost

The Northwest Indian College project was awarded a $65,000 grant by The ConAgra Foods Foundation

– Northwest Indian College

Food sovereignty is a topic that is discussed more and more in Indian Country these days. Tribal leaders and members are realizing that they can’t be completely sovereign if they rely on outside sources for their food. That idea has prompted Northwest Indian College’s (NWIC) Cooperative Extension Department to implement food sovereignty programs at two of its reservation sites: Muckleshoot and Lummi.

The Muckleshoot project was the first of the two to launch about four years ago. From the get go, the program was popular in the Muckleshoot community and received national attention from other tribes, donor organizations and the media.

Last year, motivated by the success of the Muckleshoot project and requests from the Lummi community, NWIC launched the Lummi Food Sovereignty Project. Now this younger project is beginning to see its share of support.

Most recently, that support came in the form of a generous $65,000 grant from The ConAgra Foods Foundation.

NWIC is one of 12 nonprofit organizations in eight states across the nation selected to receive a 2013 Community Impact Grant from The ConAgra Foods Foundation. Grantees are selected from areas with the greatest number of children at risk of experiencing hunger as determined by Feeding America’s study “Map the Meal Gap: Child Food Insecurity Estimates,” and/or where 100 or more ConAgra Foods employees reside.

“A grant of this size allows us to move forward with this project,” said Susan Given-Seymour, director of NWIC’s Cooperative Extension Department. “With The ConAgra Foods Foundation’s support, we will expand the project to meet the Lummi community demand for a project that serves the entire community, including youth, elders, schools, healthcare programs, and more.”

The ConAgra Foods Foundation funds allow NWIC to pool resources of people, facilities, and curricula with the resources of the Lummi Commodity Foods Program and the Lummi Nation Service Organization to form a Lummi Food Sovereignty working team.

“We can use all of these resources to support the desire of the Lummi people to get back the health and healthy lifestyle they enjoyed before European contact,” Given-Seymour said.

The Lummi Food Sovereignty Project evolved out of a four-year research project, the Lummi Traditional Food Project, which tested a culturally-based approach to wellness that emphasized lifestyle changes based on increased consumption of traditional and healthy foods and related educational programming. Vanessa Cooper, Traditional Plants program coordinator at NWIC, has headed the project since it kicked off. She said the program’s success, just like its roots, is community driven.

“I love to watch the ripple effect of the work that we do,” Cooper said. “When one person is impacted, they tell others, their friends and family members. Word of mouth is powerful and our program has grown based on the experiences that families are sharing with others. It paints a very clear picture of the need for this kind of programming and the hunger that people have for it.”

The ConAgra Foods Foundation grant will support activities that promote healthy, traditionally-based food behaviors that produce the following outcomes and activities:

Teaching and supporting cooks in commercial kitchens (schools, elder centers, etc.) to prepare healthier meals
More community educators will work in a variety of venues
Giving the entire community increased information about the availability and use of traditional foods in healthy meal preparation
Commercial kitchens will implement policies promoting healthier foods
The community will ultimately experience improved health and wellness

“We are very grateful to The ConAgra Foods Foundation for giving us this support and we look forward to getting to know some of the ConAgra Foods employees through their on-site volunteerism,” Given-Seymour said.

Now in its fourth year, The ConAgra Foods Foundation has invested more than $2 million in Community Impact Grants programming – including enrollment in government-assistance programs, nutrition education, advocacy and direct access to food. The program aims to provide more than seven million meals to children across the country.

“Without access to healthy food – even temporarily – children can face life-long wellness consequences,” said Kori Reed, vice president, ConAgra Foods Foundation and Cause. “That’s why programs like Northwest Indian College’s are so important. Being on the frontlines every day, Northwest Indian College is nourishing these children so they can unlock their highest potential, and we want to empower that success.”

Northwest Indian College is an accredited, tribally chartered institution headquartered on the Lummi Reservation at 2522 Kwina Road in Bellingham Wash., 98226, and can be reached by phone at (866) 676-2772 or by email at info@nwic.edu.

New NWIC building dedicated to tribal environmental research

The Salish Sea Research Center will be fully operational by July 1

– Northwest Indian College

This summer, Northwest Indian College (NWIC) will open a new $2.2 million building on its main Lummi Reservation campus that will take science research capabilities at the college to new heights. With the new building, students and faculty will be able to conduct environmental research that supports healthy, clean, and vibrant environments that sustain tribal people.

The new 4,200-square-foot building was aptly named the Salish Sea Research Center. The Salish Sea has sustained tribes along its coast for centuries, and now research at NWIC will help support the health of the Salish Sea’s waters and shorelines.

“While the name of the center contains ‘Salish Sea,’ we are by no means exclusively marine focused. We are also laying the groundwork for an outdoor teaching and research program for native plants on campus,” said Dr. Marco Hatch, Associate Director of the National Indian Center for Marine Environmental Research and Education (NICMERE), which is located on NWIC’s campus.

The facility will support research in all programs of study – particularly the college’s Bachelor of Science in Native Environmental Science program. It increases opportunities for hands-on research giving students the experience needed to succeed in the workplace and in graduate school. It also helps foster partnerships with federal, state and tribal organizations.

“The Salish Sea Research Center provides our students the opportunity to work with faculty to engage in research projects and develop their science and technical skills,” NWIC President Justin Guillory said. “Of course, the building itself is great, but the learning that will occur inside the building is where our mission as a tribal college comes alive. New buildings help us build more students.”

Research already planned for the facility includes an examination of Bellingham Bay nutrient and oxygen dynamics, which is going on its seventh field season this year – that project is being done in partnership with Western Washington University and Washington State University’s Whatcom County Extension. Also, in partnership with the U.S. Environmental Protection Agency, the National Oceanic and Atmospheric Association and Lummi Natural Resources, NWIC researchers have begun a project examining the dynamics of red tides.

“Because of the increased capacity of this center, we are able to work with Northwest Fisheries Science Center and Friday Harbor Laboratories to study the relationship between the loss of eelgrass and increased harmful algal blooms,” Hatch said. “The center has already resulted in a leading expert in eelgrass planning to come to the college and spend a quarter here co-teaching a course on eelgrass and working with the students.”

The building includes five main laboratories a biology room, a wet lab, a live lab, an ecology room, and an analytical chemistry room.

“We also have a dedicated room for microscopes to sort samples and count phytoplankton,” Hatch said. “And I know everyone is excited about the mud room, so now we don’t have to drag the muck and mire from the intertidal through our offices.”

In addition to environmental research, another focus of the center’s research will be on the history of human interaction with Salish Sea lands and waters.

“People have always been here, and in this center we ask what lessons can be learned about how they promoted sustainability, about how they interacted with this place in a respectful manner,” Hatch said. “One example of this work is the partnership with the Heiltsuk First Nation looking at the ecological impacts of a traditional form of aquaculture called clam gardens.”

The Salish Sea Research Center was funded by a generous grant from the National Science Foundation and by NWIC’s $44 million capital campaign. The campaign has led to significant growth at NWIC in recent years. Since it began in 2005, eight new buildings have been constructed on the college’s main campus alone and two more buildings will open within a year as a result of campaign contributions. All of that physical growth supports the college’s evolution as a bachelor degree granting institution.

“I want to acknowledge the Kwina Family for providing the land to grow the NWIC campus,” President Guillory said. “This new building would not be possible without the land to build upon.”

A grand opening was held for the Salish Sea Research Center April 30 and the facility should be fully operational – with all necessary equipment – by July 1, according to Hatch.

The new building will support all programs of study at NWIC, especially the college’s Bachelor of Science in Native Environment Science (BSNES) degree program. BSNES students, such as Aissa Yazzie, conduct research that explores issues of importance to the region’s and nation’s tribes. Photo courtesy of NWIC

In addition to projects already underway at the facility, the following research is planned for the building:

Eelgrass student research: project partners are Friday Harbor Laboratory, University of Washington, and Washington State University Extension San Juan County

Eelgrass and reduced harmful algal blooms: project partners areNorthwest Fisheries Science Center, Friday Harbor Laboratory, University of Washington, and Washington State University Extension San Juan County

NOAA / ESP remote harmful algal bloom monitoring: partners areLummi Natural Resources, and Northwest Fishery Science Center

Olympia Oyster larval study: project partners are Samish Indian Nation, University of Washington-Tacoma, Puget Sound Restoration Fund, and the Washington Department of Fish and Wildlife

Telling the Story of the Land, Revitalizing Traditional Plant Knowledge and Harvest with a View toward Sustainability: project partner isWashington State University Extension

Northwest Indian College celebrates women’s health

In observance of National Women’s Health Week, Northwest Indian College will host its 2013 Women’s Wellness Conference on May 8-9 from 8:45 a.m. to 4 p.m. in the Log Building on main campus.

The event brings together women from campus and the community to promote women’s health and wellness, and to provide them with opportunities and tools to improve their physical, mental and emotional health.

Topics at the conference will include:

Physical fitness
Healthy relationships
Native plant identification (and nature walk)
Diabetes cooking and nutrition
Teas for wellness
And more

For a registration form, contact Laura Maudsley at lmaudsley@NWIC.edu or visit www.NWIC.edu/event/2013-womens-wellness-conference. The conference registration fee is $125. Those who would like to attend the conference, but who are unable to pay, can request a fee waiver by contacting Laura.

Tribal college fundraiser features real Coast Salish art

This year’s TL’aneq’ benefit dinner includes a live fashion show by international designer Dorothy Grant

Ryan Key-Wynne, Public Information Officer, Northwest Indian College

International designer Dorothy Grant, who is Kaigani Haida from Alaska, will host a live fashion show at Northwest Indian College’s biggest fundraiser of the year. Grant’s unique style combines traditional Haida artwork with contemporary clothing for an effect that has gained her worldwide acclaim. Photo courtesy of Dorothy Grant

On April 12, Northwest Indian College (NWIC) will host its 5th Annual TL’aneq’: Gathering for a Celebration benefit dinner and Native cultural arts and experiences auction from 5 p.m. to 9 p.m. at the Swinomish Casino & Lodge. The event is the college’s biggest fundraising event of the year and – this year – will also celebrate NWIC’s 30^th anniversary.

“I am truly looking forward to this year’s TL’aneq’ benefit dinner. This is a great opportunity to celebrate Coast Salish art and culture and share a meal and laughter, all while raising money to support our students,” NWIC President Justin Guillory said. “This has been a successful event, and we want to continue to build on that success by bringing friends and supporters of NWIC together in a good way for a good cause.”

The evening will begin with a silent auction, during which attendees will have a chance to bid on Coast Salish art – including paintings, carvings, jewelry and woven pieces – and they can speak directly with artists who have donated their work for the event. After that, a four-course dinner featuring fresh salmon, storytelling, a live fashion show and live auction will begin.

“You never know what will happen during the live auction,” said Ryan Key-Wynne, NWIC’s public information officer. “Last year, one of our supporters commandeered the mic and pleaded with others in the room to bid with her on a cultural experience. She said the experience would be a good opportunity to make new friends.”

Key-Wynne explained that bidding is usually competitive, with people bidding against each other, not with each other.

“Our auctioneer just stood there laughing, waiting for her to hand the mic back,” Key-Wynne said. “It was unprecedented, but very funny and the combined bid raised more than she would have contributed on her own.”

Coast Salish artists are the backbone of the TL’aneq’ fundraiser. Art, including this carving by Steven Charlie of the Squamish Nation, is donated by the artists each year and all of the profits help support a selected NWIC project or program. This year, all funds raised will go toward scholarships for NWIC students. Photo courtesy of NWIC

This year’s live auction will be preceded by a fashion show by international designer Dorothy Grant, who is Kaigani Haida from Alaska. Grant’s unique style combines traditional Haida artwork with contemporary clothing for an effect that has gained her worldwide acclaim.

“We are honored that Dorothy Grant will be joining our efforts at the college’s premier gala. Her fashion show willbe a lot of fun, especially with our student models,” said Greg Masten, director of NWIC’s Development Office, which organizes the event.

Last year, the event raised nearly $100,000, which helped NWIC match a $500,000 award from the National Endowment for the Humanities for the college’s new Coast Salish Institute Building.

Funds from this year’s event will go toward supporting NWIC student scholarships. NWIC, which is the only tribal college in Washington and Idaho, has a student body that represents more than 120 tribes from across the nation.

“It’s a misconception that Native students get their education paid for.Scholarships mean a lot to our students, many of whom are the first in their families to attend college and who are working toward four and two year degrees so they can help their tribal communities,” Masten said.

Individual tickets are available for $250 or table sponsorships are available from $2,500 to $20,000.

NWIC would like to thank sponsors for the 5^h Annual TL’aneq:

· Premier Sponsor: Lummi Indian Business Council

· Host Sponsor: Swinomish Tribe

· Exclusive Reception Sponsor: Tulalip Tribes

· Lengesot Patron Sponsors at the $5,000 level: the Sycuan Band of the Kumeyaay Nation, and the Snoqualmie Tribe

· Cedar Sponsors at the $2,500 level: The Boeing Company, Puget Sound Energy, Morgan Stanley, and the Jamestown S’Klallam Tribe

NWIC would also like to acknowledge and thank Judy Mich for her continued generosity of a $15,000 sponsorship, and give a special thanks to the generosity of the Twenty-Nine Palms Band of Mission Indians.

For more information, to donate to the event or to buy a ticket or sponsor a table, contact Development Office staff Mariah Dodd at (360) 392-4217 or mariahd@nwic.edu or Colleen Baker at (360) 392- 4305 or cbaker@nwic.edu.

Back to Back! Northwest Indian College Wins National Basketball Title for Second Year in a Row

Source: Indian Country Today Media Network

To say the Northwest Indian College (NWIC) men’s basketball team challenged itself this year is to put it mildly. The Eagles’ season was filled with games against much larger schools, including an NCAA Division I and Division II teams.

The Eagles, who represent the only tribal college in Washington and Idaho, took on those large competitors with the hope that the games would prepare them for the tribal college basketball competition of the year: the American Indian Higher Education Consortium (AIHEC) national basketball tournament.

On March 17, the Eagles’ tough season paid off when – for the second consecutive year – the team claimed the AIHEC championship title at the basketball tournament, held in Cloquet, Minnesota.

In their first tournament game, on March 14, the Eagles played fast-paced against Oglala Lakota College (OLC), winning 73-67. They won the other two games in their pool as well, beating Navajo Technical College 61-40 and tournament host Fond Du Lac Tribal and Community College 61-57.

“We had some tough, hard-fought wins during pool play that really helped our team,” NWIC Assistant Coach Adam Lane said in a press release. “That helped us to realize that all of our games would only get tougher as we got into the tournament.”

On March 16, the Eagles played Fort Berthold Community College in the tournament quarterfinals and won 98-78. That win sent them into a semifinals match-up against Salish Kootenai College (SKC), who the Eagles played in AIHEC championship games the past three years. SKC took the titles in 2010 and 2011, but were defeated by the Eagles in 2012.

In the tournament this year, the rivals played hard against each other. “I think our guys played their best during the semifinal game against Salish Kootenai College,” Lane said. “They really came together as a team and played well.”

The teamwork paid off and the Eagles beat SKC 114-102.

For their final game, the Eagles were matched up with OLC, their first opponents in pool play. “The championship game was a battle from the start,” Lane said. “We had played Oglala Lakota College once and knew that it would be a hard-fought, physical game.”

Lane said OLC was the Eagles’ toughest opponent, with scores in both games against the team remaining close up until the end. At the end of the championship game, the score was dead even, sending the game into overtime. The Eagles defeated OLC in overtime 111-107. Lane attributed the win to hard work and teamwork, and said that having a large number of players return from last year’s championship team gave the Eagles an edge.

“We knew that if we played as well as we are capable, we would be right there at the end with a chance to win,” he said.

The Eagles’ Doug Williams was named tournament MVP. “Doug was our leading scorer or one of our top scorers in every game we played over there,” Lane said. “He played well on the defensive end as well. He was one of our leading rebounders and also led our team in blocked shots.”

The Eagles’ Josh Nelson and Mike Schjang made the All-Tournament Team. Lane said he thought Randy Evans and J.J. Nixon were also deserving of the All-Tournament Team honors.

“Both of them played very hard, especially defensively,” Lane said. “Matt Eriacho also had a very strong tournament, playing a great game in the championship to help us win.”

Lane said all of the players deserve recognition for all of their dedication this season.

“They all worked very hard throughout the year and each of them contributed to this championship,” he said.

Head Coach Greg Mahle shared a similar sentiment.

“It took the entire team working hard every day to bring home another championship,” Mahle said in the release. “Each and every guy deserves recognition for the commitment they made to each other and becoming a stronger team as the year progressed.”

Mahle thanked NWIC and the Lummi Nation for the team’s big welcome home on March 18, when the players were greeted with a celebratory parade in their honor. He also thanked NWIC President Justin Guillory for supporting the team by making the trip to Minnesota for the games.

Express yourself at open mic night

Every second Friday of the month, the Northwest Indian College Tulalip site invites community members to take part in an open mic night. It’s an evening of creative poets, singers, and comedians sharing their talents and thoughts. Join in on the fun and express yourself on the mic or just enjoy the show.

The next open mic night will feature the theme “Survivors of Violence” and will take place at the Tulalip Tribes Administration Building, Room 162, on Friday, February 8^th from 7:00 p.m. – 9:00 p.m. Admission is free.

The Tulalip Tribes Administration Building is located on 6406 Marine Drive, Tulalip, WA 98271. For more information on NWIC and open mic night, visit http://www.nwic.edu/

Tulalip’s NWIC Hosts a Teach In about Idle No More

By Monica Brown, Tulalip News staff

TULALIP- Wash.

January 11, 2013 Northwest Indian College’s extension site at Tulalip hosted a Teach In/potluck at noon for students and staff to talk about what Idle No More is, how it came to be and what it means for all of the indeigenous cultures around the globe.

Idle No more, NWIC students and staff at Tulalip College Center

Watch Video’s here of their meeting,

What is Idle No More from Tulalip News on Vimeo.