Schedule  Recipes  Film Festival  Posters 

This year’s annual Native American Culture Days celebration will begin Saturday April 5 with the return of the traditional Pow Wow and will conclude with a Sunset Ceremony, Pomo Dancers and refreshments on Friday, April 11.
All events are free and all members of the campus and the community are invited to attend.

With the theme “Empowering Community through Tradition and Education”, NACD will include a wide range of educational, cultural, and performance events.

SATURDAY, APRIL 5
12n-11pm, 36th Annual UC Davis Pow Wow: ARC Pavilion. Grand Entry at 12n and 7pm; Dancing, Drumming, Vendors, Arts and Crafts, Food.

MONDAY, APRIL 7
6:15am, Sunrise Ceremony: Putah Creek Lodge Firepit
Led by Dr. Edward Valandra of the Lakota Nation, this ceremony greets the morning and opens the week of events.

Good Eats from Indian Country: Native Foods highlighted throughout the week. Special Native Lunch Menu at the Silo Pub, Monday – Friday plus “Grab ‘n Go” items at the Silo.

12n-1pm, Native American Studies Faculty Lecture Series, 3201 Hart Hall. “California Indian Languages”, Dr. Martha Macri. Refreshments provided.

An NACD MAJOR EVENT: Nations in Motion: A Native Film Festival, Silo Pub, Drop-in anytime.
5pm – 9pm: Film Festival includes “My Name is Kahentiiosta”, “Beyond the Mesas”, “When Your Hands are Tied” and special presentation by DQ University. Refreshments, cornbread, popcorn provided!

TUESDAY, APRIL 8
12n-1pm, Native American Studies Faculty Lecture Series: 3201 Hart Hall. “Tribes and Enrollment”, Dr. Julia Coates, Dr. Edward Valandra, Professor H.J. Tsinhnahjinnie.

6-9:30pm, A Community Gathering in Remembrance of Dave Risling, Jr., MUII
Sponsored by the Rumsey (Yocha-De-He) Endowed Chair in California Indian Studies. Special Tribute Presentation, refreshments provided.

WEDNESDAY, APRIL 9
12n-1pm, Native American Studies Faculty Lecture Series: 3201 Hart Hall. “California Indian Education Pre-1969”, Dr. Steve Crum.

11am-1pm, Campus Farmer’s Market, East Quad. “Paul Stone, Native Flutist”, Native Recipes, Nutrition Information.

6-8pm, “Native Foods Demonstration and Tasting”. Learn how to prepare popular Native foods. Silo Café, with Native flutist and Trivia Game

Recipes.

THURSDAY, APRIL 10
9am-3pm, 5th Annual Native Youth Conference: “Empowering our Native Youth of the Americas through Awareness, Self-determination and Higher Education”, MUII

FRIDAY, APRIL 11
12n-1pm, California Basket Weaving, 3201 Hart Hall. Presentation by Kathy Wallace, California Indian Basket Weaver.

6pm-9pm, Sunset Ceremony, Putah Creek Firepit/Lodge. Featuring The Lake County Pomo Dancing Group. All are welcome to attend this Ceremony that closes Native American Culture Days followed by Refreshments/Reception.

Native American Culture Days is presented by the Student Programs and Activities Center in partnership with other campus departments and groups.

For more information about NACD, contact 752-2027, rmandel@ucdavis.edu, jshih@ucdavis.edu or djworley@ucdavis.edu

Flybread:

Ingredients:
3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water *optional to use condensed milk from can*
2 tbs.dry milk *optional*

Preparation:
Use warm to hot water, mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powdered sugar, cinnamon.

Indian Taco:

Ingredients:
1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)

Preparation:
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open- faced with a fork.

Makes 4 servings.

Corn Chowder:

Ingredients:
1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
11/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper

Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives

Preparation:
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Healthy Low-Fat Turkey Chili/Soup:

Ingredients:
1 can black beans, drained and rinsed well
1 can kidney beans, drained and rinsed well
1/2 pound ground turkey
1/2 pound fire roasted corn
1/2 jar of salsa
1 can chopped, stewed tomatoes, excess liquid drained (the ones with green chiles are good)
1 large can low-salt chicken broth
1 summer squash, sliced
1 zucchini, sliced
1 fresh tomato, cut into chunks
1 small onion, chopped
3-4 cloves garlic, chopped
Bay leaves
1 teaspoon ground cumin
Salt
Ground red chile

Serving size: 4 (with leftovers)

Preparation:
Chop onions and cook in pan with a little olive oil, add garlic after onions start to cook. Add turkey when onions begin to be translucent. When the turkey is brown, add fresh tomatoes and squash so they can cookput the lid on the pot to veggies can steam. Add bay leaves, cumin, salt & chile. Allow spices to steam in the pot with the lid on. Add the salsa, stewed tomatoes, beans and corn. Fill to desired level with chicken stock enough to cover a couple of inches (if you don't have enough, add bouillon powder and water). Add chile and adjust other spices to taste. Allow entire mixture to come up to a boil and cook for an additional 15 minutes, but not too long or the veggies will get too mushy. Goes well with corn bread.

Cherokee Blackberry Cobbler:

Ingredients:
1 cup of fresh or frozen blackberries
1/2 cup of honey plus 2 tbsp.
1 cup of corn meal
1/3 cup of milk
2 tablespoons of butter
1 egg, slightly beaten
Combine honey, milk, butter, egg and salt. Add cornmeal to make a batter. Grease a small casserole dish. Add berries and several tablespoons of honey. Pour batter over the berries. Bake at 375 degrees for 35 to 40 minutes. Cool and serve with thick cream.
Blackberry syrup
3 cups fresh blackberries
1 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon cornstarch

Preparation:
1. Process blackberries in a blender until smooth, stopping to scrape down sides.
2. Pour through a fine wire-mesh strainer into a medium saucepan, discarding solids.
3. Stir in remaining ingredients; bring mixture to a boil over medium heat, stirring occasionally.
4. Boil, stirring occasionally, 1 minute.
5. Remove from heat; cool.
6. Serve with cobbler, pound cake, fruit, pancakes, or ice cream

NATIVE AMERICAN CULTURE DAYS
FILM FESTIVAL

The UC Davis 2008 Native American Culture Days will present the annual Native American Film Festival on Monday, April 7. The Film Festival will begin at 5pm in the Silo Pub at UCD and admission is free. All in the Davis and surrounding communities are invited to attend and may arrive at any time. With the theme ‘Nations in Motion” the films described below will offer opportunities to learn more about Native peoples, traditions, and issues. Free refreshments, cornbread and popcorn provided.

MY NAME IS KAHENTIIOSTA: 5:15PM
This affecting film from acclaimed director of Kanehsatake: 270 Years of Resistance, Alanis Obomsawin (Abenaki), profiles a young, courageous Kahnawake Mohawk woman who was arrested after a 78 day armed standoff in 1990 between the Mohawks and the Canadian federal government. Kahentiiosta is detained four days longer than the other women because the court refuses to accept her aboriginal name. The film is a compelling look at the search for self-determination and one young woman’s refusal to capitulate in the face of great adversity.

DQ UNIVERSITY: 5:50PM
Short film about DQ University followed by DQU speakers and Q & A Session

BEYOND THE MESAS: 6:40PM
This documentary film is about the forced removal of Hopi people to on and off-reservation boarding schools, and their experiences at such schools at the Sherman Institute, the Phoenix Indian School, Ganado Mission School and Stewart Indian School. Topics covered in the film include Hopi understandings of education, early government efforts to assimilate and acculturate Hopis, the Oraibi Split, Hopi language loss at American schools and the future of the Hopi people. Directed by Emmy Award winning director Allan Holzman.

WHEN YOUR HANDS ARE TIED: 7:30PM
A documentary that explores the unique ways in which young Native Americans are finding to express themselves in a contemporary world while maintaining strong traditional lives. Since Native youth do not often see reflections of themselves or their communities in mainstream media, the film makers wanted to make a film that features Native young people and role models who are finding exciting and positive ways to direct their lives.

For more information, contact 752-4606 or arfrazey@ucdavis.edu, or junejune.shih@gmail.com