“Creator, I would like to thank you for this day; thank you for all the hearts that are here and all the hearts that are represented, that are missing, that are lost and just waiting to be found. We acknowledge them today,” Smit said before stepping off the stage to make space for a water ceremony.
“Don’t wait until you are in crisis; you’re not a failure if you need help,” Marton said. “Sometimes, you just need a booster in life.”
“We were worried about participation for Flapjack Friday, but the event blew away all of our expectations,” Keith said. “We didn’t want to take away from the traditional events, but I think we complemented it with the activities, education and giveaways.”
“My heartstrings were being pulled; I just knew we had to do something to help them, and how can we share our culture?” said NHBP Tribal Council Vice Chairperson Dorie Rios.
“It is important for Michiganders to understand that Tribes are still here,” Stuck said. “Native Americans are not relics of the past. We have rich cultures and histories that have contributed much over the years.”
“I feel honored that I was able to represent our NHBP Nation,” Foerster said. “It reassured me that going into the military was not a mistake, and I would encourage any of our young Tribal Members to consider the military service.”
“That could
potentially be a project for the Tribe where The Reservation could have its own
fish farm, its own fish pond where we grow, on a much larger scale, with fish
like tilapia. Then once the fish have finished fertilizing the plants and the plants
are grown, we can have a fish harvest for the Members to have regular fresh
fish in their diet.”
“For me, food is at the center of what we do; I see it correlate to everything,” Keith said. “Food sovereignty is getting back to our old ways of doing things, bringing us back together.”
“I hope that, especially from the Historical Trauma session, that participants have a better understanding of where we started and how far we’ve come. I hope they have a sense of pride for FireKeepers and NHBP in general. That’s the main takeaway.”
Green Goodness Hummus 1 15 ounce can of chickpeas2 tbsp olive oil3 tbsp lemon juice¼ cup tahini2 cloves garlic½ tsp cumin½ bunch fresh parsley½ bunch fresh cilantro4-5 green onions, ends trimmed off Drain and rinse the chickpeas. Add all ingredients to a food...