Dreamcatcher 013 Oct 2010 by Dreamcatcher Magazine

O K L A H O M A I N D I A N N AT I O N S C U LT U R E + E V E N T S

Fa l l : p u m p k i n time

OCT

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Our mission is to be the national model for American Indian health care by providing accessible, comprehensive health and social services in an urban medical center. ♦ 4913 W. Reno OKC, Oklahoma 73127 ♦ 405-948-4900 ♦ www.okcic.com Accredited by the

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OCT

..... 5 Gatherings.............. 6 Artist Holly Wilson....... 12 Chef Loretta Oden....... 14 dremcatchermg.net...... 20 Original Tribal Names

.. .... 21

OCT Cover: Darrell Moore (Pawnee/Otoe), and this page: Sonya Smith (Cherokee) Photographs by John Jernigan

4 +

Oklahoma Casinos & Entertainment OCTOBER 2010 3101 N Flood Ave Norman, OK 73069 405-360-8805 405-360-2228 FAX info@dreamcatchermag.net http://www.dreamcatchermag.net James T. Lambertus, Publisher james@dreamcatchermag.net Advertising Inquiries: ads@dreamcatchermag.net Letters & Editorial Submissions: edit@dreamcatchermag.net Laurie Haigh, Operations Manager laurie@dreamcatchermag.net N AT I V E A M E R I C A N OW N E D

Subscriptions: $25/year ÂŠCopyright October 2010 OCE Publishing, LLC First Mesa, LLC

MEMBER

Oklahoma Indian Tourism Association

American Indian Chamber of Commerce

Oklahoma Indian Gaming Association

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ORIGINAL TRIBAL NAMES

Hinono’ei ARAPAHOE

BAXOJE IOWA

Wah Zah Zhi MUSCOGEE Kiwigapawa NUMINU OSAGE

CREEK

KICKAPOO

COMANCHE

Kanza KAW

G AT H E R I N G S BINGER Caddo Language Wednesdays, 6 pm Caddo Nation Cultural Building, Binger

Caddo Culture Club First and third Thursdays, 7 pm Caddo Nation Cultural Building, Binger

RED ROCK Otoe Language Classes Tuesdays, 6 pm Online classes available by arrasngement Contact Jim Hopper, Language Coordinator 580-723-4466 ext 111, jhopper@omtribe.org

NORMAN Game Day at the Jacobson House OU Home Game Days, All Season Jacobson Art House, 609 Chautauqua Ave Park for the game, eat some frybread and see your friends. Through November 12: painter and cinematographer Emilio Amero. 405-366-1667, jacobsonhouse@gmail.com http://www. jacobsonhouse.com

OKLAHOMA CITY American Indian Chamber of Commerce Second Wednesdays, 11:30 am Meinders School of Business Oklahoma City University, NW 26th St & McKinley Buffet Luncheon, $20 Information/RSVP: heidi_offutt@cox.net

Red Earth Buffalo Bash Saturday, October 23 Red Earth Gallery & Museum, 6 Santa Fe Plaza

Auctions and of art and merchandise, Native creative cuisine by Loretta Oden. Music by Indian Soul Men. $75 per person. Order tickets by phone [405] 427-5228 or online: www.redearth.org Current Exhibition: RETROspective Coming in November: The Urban 5

DUR ANT Choctaw Traditional Pottersâ&#x20AC;&#x2122; Expo Saturday, November 27 10 am to 8 pm Choctaw RV Park (East of Event Center) Demontsrations and work for sale. For more information, contact the Choctaw Nation Historic Preservation Office 800-522-6170 x2216

LAWTON Fort Sill Indian School Annual Reunion October 8-9 FSIS Campus Gym, Lawton Contact: Randall Yeahpau, 2r2mk@live.com

Fort Sill Indian School, The Boarding School Experience Thru April 2011 Comanche National Museum and Cultural Center 701 NW Ferris Ave Photographs and memorabilia documenting the life and times of the school. http://www.comanchemuseum.com, 580-353-0404

ANADARKO Southern Plains Indian Museum Current Exhibition: Shan Goshorn (Eastern Cherokee) 715 E Central Blvd The museum features richly varied arts of western Oklahoma tribal peoples. spim@netride.net, 405-247-6221

Send details of your Gathering to edit@dreamcatchermag.net

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LITTLEWORLDS DELAWARE /CHEROKEE ARTIST HOLLY WILSON â&#x20AC;&#x153;It starts with seeing something in my life that strikes a cord; the interaction of people, the way my daughter and son each sit differently to look at an object on the ground. I then begin working that over in my head as I chase my kids around the house or try to make myself go to sleep at night. These stories of present and past, and of dreams and nature are realized through the use of the figure. There are other outside elements:

What Lies Beneath 4.5"x 46"x 4" Bronze, Wood, Encaustic, Plexiglass

Cigar Woman, The Beginning 13.75”x 14.25”x 2.5” Bronze, Wood

Tippy Toe 13.5"x 3.25"x 3.25" Bronze, Wood

the way a certain stick looks like a bird in flight, or the inside of a geode rock (and the amazement my son had when he saw that for the first time). These all begin to intersect and the work grows from the elements seen, found, remembered, or felt. The small-scale figurative bronzes and encaustic panels embody the shared stories and dreams I have with my family and my Delaware/Cherokee American Indian heritage. The materials and the process involved are manipulated in an intimate way that both honors the real and the imagined aspects of my life. The fragments of nature, culture, and family hold the hope, sadness, fear and joy that are intertwined into the work.” Photographs courtesy the artist

Boy’s View 4.5"x 46"x 4" Bronze, Geode

B E Y O N D TA S T Y C U L I NA RY E X P L OR E R L OR E T TA ODE N

Food is far more than simply consuming calories—it’s a glimpse into our state of mind, our lifestyle and our culture. No one appreci ates the role of food in our culture more than Loretta Barrett Oden (Potowatomi), host of New England Emmy-winning Seasoned with Spirit: A Native Cook’s Journey. She began her passionate relationship with food at the side of her mother, grandmothers and aunts in Oklahoma. Now, she is perhaps the bestknown Native American chef in the nation. As she was busy raising her family, she continued her work, adapting recipes to preserve the culinary legacy of her upbringing. In the 1990s, she and her son, the late chef Clayton Oden, opened the Corn Dance Cafe in Santa Fe, NM, the first restaurant to showcase the indigenous foods of the Americas. It was actually a late-in-life career change. Oden explained, “After my children were grown, I decided that I really would like to do something a little bit different with my life. So I left Oklahoma and I went to California and headed up north to visit a friend who is married to a Tlingit Indian. When I was in the Northwest it dawned on me how very different their culture is, as well how different their foods are compared to the foods I grew up with in Oklahoma.” What began as a voyage of self discovery turned into an exploration of indigenous foods and their cultural significance. Oden spent the next few years traveling in North America and

Mexico, talking with women, learning about local foods and the cooking methods. Her goal was to share with the world the diversity of Native Americans’ cuisine and customs. Oden has become a sort of culinary anthropologist investigating traditional foods and their significance within by a culture. “That’s what I love l i n da about what I do, because maisch each and every food I deal with is a story. And I think that j o h n runs through all cultures and j e r n i g a n all ethnicities. There’s truly a story with all of the foods people eat. We want to know how these foods became a part of our diet.” When Native Americans were resettled they brought with them some of their foods and traditions while adapting to new surroundings. The Potawatomi had to abandon making their own maple syrup and its celebratory harvest. However their farming, fishing and hunting skills served them well in Oklahoma. Through her writing, television series and catering, Oden helps the public look past the stereotypes and truly see rich heritage behind native cuisine.

photographs by

Her enthusiasm is contagious. Oden has brought traditional foods to New York City serving a menu that included venison, bison and wild rice to buyers and clients attending the Fancy Food Show. By the end of the meal, Oden had each guest thoroughly em bracing bison as leaner alternative to beef.

“We have to get past that stereotypical idea of what native foods are. Native foods do not include fry bread and Indian tacos.” In fact, fry bread is a result of mothers “making do” with government provided commodities. Flour and lard could be combined to create a food that was filling and somewhat plentiful. Fry bread was not a native food; it was an adaptation made to compensate for a lack of traditional foods.

Nutrition is an important subject for Oden. With the Native American population at a high risk for childhood obesity and diabetes, she is looking at ways to help families return to a healthier lifestyle. One thought is to create a “learning garden” where children could learn how to grow and prepare fresh produce. No child can resist eating the corn she grew by herself.

In recent years, Oden has become more It’s a trend that crosses all cultures and involved with the Slow Food movement. Slow time…adapting our diets to meet changing Food is a global, grassroots movement that lifestyles. Unlike earlier generations, sit down links the pleasure of food with a commitment dinners are less a daily event. That’s not to say to community and the environment. The idea that all such changes are bad. Today we have is simple: eliminate fast food in favor of fresh access to foods that our parents never tasted foods, locally produced and s a m p l e lor e t ta’s in their youth. It’s not uncommon to indulge in in season— which is how m ag i c at t h e multiple cuisines throughout a single day. We previous generations ate. red earth can purchase fruits and vegetable regardless “It’s supporting our farmers b u f fa l o b a s h, of the season. In truth our nutritional options and farmers markets, and it o c t o b e r 2 3. are better, if not our dietary decisions. makes so much sense.” . . www redearth org

MORE ABOUT CHEF LORETTA ODEN Chef Oden, founder of the famed Corn Dance Cafe in Santa Fe, New Mexico, opened the first restaurant dedicated to showcasing the amazing bounty of foods indigenous to the Americas. The Corn Dance Cafe brought Loretta international acclaim for its innovative menu and contemporary interpretation of centuries-old recipes. She has been featured in the Robert Mondavi “Great Chefs Series” and has appeared on numerous television series, including Barbara Pool Fenzl’s PBS series, “Savor the Southwest”; as a regular guest on the TV Food Network’s “Cooking Live” with Sara Moulton as well as on “In Food Today.” Holiday appearances on “Good Morning America,” “The Today Show” and HGTV have reinforced Chef Oden’s dreams of heightening awareness of her culture through it’s diverse cuisines.

Her talent has been the subject of numerous feature articles in such prestigious publications as The Washington Post, The New York Times, National Geographic Traveler, Sunset and Veranda. Publications dealing with health and nutrition such as Prevention, Cooking Light, and Vegetarian Times have also recognized the connection of Loretta’s regional, seasonal, indigenous ingredients and traditional cooking methods with better health and well-being. Chef Oden’s culinary prowess has been the subject of many “western” themed magazines such as The Santa Fean, Southwest Art, New Mexico Magazine, Living West, Cowboys & Indians and Cowboy Magazine. Native American publications such as Native Peoples Magazine, Indian Country Today and the Native American Times are recognizing the contributions she is making to Indian Country.

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