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On the Table
@ncj_of_humboldt
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0% fi nancing for 48 months. Monthly payment of $15.87 per $1,000 borrowed on approved credit. All advertised prices excludes government fees and taxes, any fi nancing charges, and any emission testing charge. On approved credit. Ad expires 11-30-2021 Interior. A member of the Laguna Pueblo Tribe, Haaland wrote to FERC supporting the removal of the PacifiCorp dam early this year, noting that doing so would have many benefits, including “protect[ing] public health.” But when Haaland, who taught Cordalis in her pre-law program, visited the Yurok reservation in August, she addressed several issues — but not the salmon or health crisis. “We are thrilled she’s here,” says Cordalis. “But she [didn’t] visit the river, and we were very disappointed about that.”
The Department of the Interior has not responded to queries from The Fuller Project as to Haaland’s stances on Yurok food sovereignty and protecting the Klamath River and its salmon.
The director of the U.S. Department of Agriculture (USDA) Office of Tribal Relations said the health of indigenous children is of paramount importance to that agency. “Long term, we are looking to support and foster local tribal food sovereignty initiatives to increase locally grown and indigenous foods to help restore indigenous food ways and protect better against food insecurity,” Heather Thompson tells The Fuller Project. Thompson, a member of the Cheyenne River Sioux Tribe who previously represented the Yurok while working at a private law firm, says she believes one of the most important issues for Indigenous women is the “health and nutrition of our children and families.”
For Gensaw, that means restoring the river and its salmon population to health, because when the fish thrive, so do the children and families. “No fish means no food,” she says. “Our communities depend on the river for sustenance.” l
This story was originally published by The Fuller Project and The Guardian.
Amy Cordalis, the Yurok Tribe’s former general counsel. Courtesy of the Yurok Tribe.
The footlong chili cheese dog with onions at Bob’s Footlong in Fortuna, founded in 1949.
Photo by Jennifer Fumiko Cahill
Bob’s Footlong Closing After 72 Years
By Jennifer Fumiko Cahill
onthetable@northcoastjournal.com
Cheyenne Moreno places a split open footlong hot dog on the flat-top grill behind the counter at Bob’s Footlong. The link hisses louder when she drops a grill press on it and turns to warm the bun on the neighboring grill. She flips the dog and covers it in cheese slices and an aluminum dome to speed the melting. A minute later, with the hot dog splayed over its mustard-streaked bun, she’s spooning on a flood of mild meatand-bean chili, asking more of the fluted paper tray than it can manage. Shredded cheese, a handful of chopped onions and Fortuna’s signature forearm-length chili cheese dog — destroyer of shirts and resolutions — is ready.
According to the brief history on the shop’s website, Bob’s Footlong was founded in 1949 by Bob Broome and Lula Mclure as a mobile business set up at the Humboldt County Fair and later by the Fortuna movie theater on Main Street. For the last three years, Cheyenne’s parents Jose and Tanya Moreno have owned and run the local institution at the brick and mortar location on 12th Street, where it’s been slinging milkshakes, burgers, dogs and fries since 1967. Now the restaurant is for sale and the Morenos have announced it’s shutting its doors Nov. 19.
On a Friday afternoon, Tanya Moreno takes a break from the grill between rushes and sits in the last wood-grained laminate booth in the back. She straightens her tie-dyed Bob’s shirt and rubs her eyes. Owning a restaurant, she admits, was her husband’s dream, not hers, and with his other job, he hasn’t been able to be at the restaurant as much as they’d initially hoped.
The first year, Tanya says, customer nostalgia ran high and business was good. “We had heard the community say they wanted it to stay the same,” she says. To that end, she reached out to Karen and Mike Smith, whose parents Ozzie and Joanne bought Bob’s from its founders before passing it down to them, and got the original chili recipe, which bubbles in the kitchen today. Tanya says it was well received, though some, she adds with a chuckle, insisted the new owners had changed the chili.
But for the addition of a fancy red espresso machine, Tanya, who has been coming to Bob’s for milkshakes and hot dogs since she was a teenager, says the
