Programs of Cultural Preservation for Native American Youth in Yakima, Washington - Xwayamamí Ishích

Tribal Self Sustainability - Foods and Medicine, 2010 Workshops

The Tribal Self Sustainability program got off to a great start in 2010 with 3 food workshops, one for root collection and two for salmon preparation and preservation. They all were a great success, and we are grateful to the Seventh Generation Fund along with all of our volunteer fishermen, builders, planners, and others. We would like to thank the Yakama Nation for their donation of fish and also to our elders for sharing their experience in our workshops.

Salmon Smoking / Canning Workshop, 2010

Xwayamamí Ishích held a two day salmon smoking / canning workshop in October 2010. The first day was devoted to properly cutting and smoking the fish. We built a smoke shed and were very happy to break it in for the first time! The second day focused on canning the salmon. All salmon will be given to elders this winter.

Figure 1. First annual salmon smoking workshop participants, 2010.	Figure 2. Young teen shows off fillet.	Figure 3. Many hands make light work!
Figure 4. Salmon chunks layered with salt.	Figure 5. Placing the salmon chunks into the smoker.	Figure 6. Smoked salmon being removed from the smoker the second day.
Figure 7. Removing the smoked salmon pieces from the mesh tray.	Figure 8. Salmon is placed into jars before canning.	Figure 9. Jars placed into canners with 2 quarts of water.

Figure 10. The group works together hard to get it all done!

Salmon Wind Drying Workshop, 2010

Xwayamamí Ishích held a two day workshop in September 2010 on the lesser know technique of wind drying salmon. We built a wind drying shed and participants learned how to properly cut and hang the salmon. All salmon will be given to elders this winter.

Figure 1. Preparing the alder sticks.	Figure 2. Salmon dripping oil.	Figure 3. First wind drying workshop participants.
Figure 4. Ramona works with two young women learning to prepare the salmon for drying.	Figure 5. Placing the alder sticks in the salmon.	Figure 6. Salmon ready to be dried.
Figure 7. Placing the alder sticks in the salmon fillets.	Figure 8. Hanging up the salmon to dry.	Figure 9. Salmon drying in the wind shed.

Figure 10. The next generation of fish dryers working hard on their salmon.

Root Gathering, Spring 2010

In May of 2010, we took a group of local youth and families to find and gather several native roots traditionally gathered. All roots were processed and dried and will be given to elders this winter. Three different roots were gathered, one root and two bulb:

Pyaxí - Bitterroot
Sik'áywa - Breadroot
Pank'ú - small bulb

Figure 1. Young girl shows off bitterroot find.	Figure 2. Families digging roots together.	Figure 3. Showing the diversity of roots found that day.
Figure 4. Young man examines his "catch".	Figure 5. Digging up Bitterroot.	Figure 6. Young girl shows off her find.
Figure 7. Xwayamami Ishich co-founder, Greg Sutterlict, helps participants identify roots.	Figure 8. Young boy digs up a root.	Figure 9. Young man enjoys being outside in nature!

Figure 10. A day's harvest amongst an incredible backdrop!