Native American Programs
November 2024 Newsletter
November Events
OKC Metro Ribbon Skirt Workshop: Nov. 4 and 21
Jasmine Moran Children's Museum: Nov. 5
Virtual Corn Husk Doll Workshop: Nov. 5
Virtual Thankful Pony Bead Workshop: Nov. 6 and 13
Osage College and Career Fair: Nov. 7
Virtual Corn Husk Doll Workshop: Nov. 12
Iowa Tribe College and Career Fair: Nov.13
Indian Education Parent Committee Meeting: Nov. 14
NACCR Christmas Ornament Workshop: Nov.15
Career Discovery Leonardo's Children's Museum Field Trip: Nov. 19
Fall Cultural Craft Kits
Native Student College and Career Readiness
The purpose of Epic’s Native American Programs College and Career Services is to support Native American students in their journey toward a successful and fulfilling transition into higher education or the workforce. The following resources are on a first-come, first-served basis without an income cap.
ACT Vouchers for students in grades 9-12
SAT Vouchers for students in grades 11 and 12
ACT Score Reporting for students in grades 9-12
Native American Clubs & Organizations
Indigenous Endeavors
Indigenous Endeavors is open to Title VI students in grades PreK-12. However, students wishing to compete in the AISES STEM Competition must be in grades 5-12.
Advisors: Stephanie Hilliary, stephanie.hilliary@epiccharterschools.org and Jay Hester, jay.hester@epiccharterschools.org
NASO: Native American Student Organization
NASO is open to all students in grades 9-12 who are interested in connecting with other Native American students, have student leadership opportunities and engage within their Indigenous communities.
Weekly meetings held on Wednesdays via Zoom.
Advisor: Asa Thompson, asa.thompson@epiccharterschools.org
Whole Health and Wellness Club
Open to students in grades 9-12, the Whole Health and Wellness Club is a place where students can gather weekly to discuss and learn how to cultivate good mental, emotional, physical and spiritual health. We will discover lifelong skills, including self-care, healthy coping habits and what to do if the student or someone they know is in crisis. This serves as a safe space, where students can share and connect with others. The club is a project of the Student Engagement team.
Weekly meetings held Tuesdays and Wednesdays via Zoom.
Advisor: Ryan Fowler, ryan.fowler@epiccharterschools.org
Next Generation of Native Leaders
Next Generation of Native Leaders is open to Title VI students in grades 6-12. This organization will assist students in becoming better leaders, nurture their talents, and promote collaboration and innovation.
Weekly meetings are held on Fridays at 10 a.m. via Zoom.
Advisor: Kylee Montgomery, kylee.montgomery@epiccharterschools.org
JR NASO: Junior Native American Student Organization
Jr. NASO is open to students in grades 6-8. Students will have a chance to embrace Native American culture and identity while also getting to meet other Native students.
Weekly meetings are held on Fridays at 2:30 p.m. via Zoom.
Advisor: Kylee Montgomery, kylee.montgomery@epiccharterschools.org
Native American Club
Epic's Native American Club lets students in grades 4 and 5 meet with other Native students while learning about traditional homelands, traditional clothing, notable natives and language.
Weekly meetings are held Thursdays at 3 p.m. via Zoom.
Advisor: Amy Winterbottom, amy.winterbottom@epiccharterschools.org and Jay Hester, jay.hester@epiccharterschools.org
Warrior Book Clubs
The Warrior Book Clubs are for Pre-K-3 students to engage and interact with each other while listening to Indigenous-themed and authored read-aloud books.
PreK- grade 1, weekly meetings are held on Tuesdays at 1 p.m. via Zoom.
Grades 2 and 3, weekly meetings are held on Thursdays at 1 p.m. via Zoom.
Advisor: Walter Kerrick, walter.kerrick@epiccharterschools.org
National American Indian Science and Engineering Fair
Title VI Parent Committee
The success of our program relies heavily on family involvement. Monthly Zoom meetings occur to present our upcoming events and seek input on how to best support every student.
Meeting dates at 6:30 p.m.
Native Leadership Spotlight
Joy Harjo by Walter Kerrick
Joy Harjo is one of the most influential Native authors of the "Second Wave" of the Native literary renaissance. She is a member of the Muscogee Nation and a native Oklahoman. She studied at the Institute of American Indian Arts (IAIA) in Santa Fe, New Mexico and has earned a bachelor's degree from the University of New Mexico and a master's of fine arts (MFA) from the University of Iowa. From 2019 to 2022 she served as the United States Poet Laureate.
Joy Harjo has spent her life dedicated to art. According to her memoir, Crazy Brave, she grew up in Eastern Oklahoma, near Tulsa, and began writing poetry in the eighth grade. By the age of sixteen, she was enrolled in the IAIA, and moved to New Mexico to study art. There she discovered painting and fell in love with the art form, finding it a freeing way to express herself. After leaving the IAIA she enrolled at the University of New Mexico as a pre-med student but soon changed her major to art. She changed her major once more before graduating, this time to creative writing. Her first book of poems, The Last Song, was published in 1975. In 1978, she earned her MFA from the University of Iowa. She began teaching at the IAIA in 1978. She has taught at Arizona State University, the University of Colorado, the University of Arizona, the University of New Mexico, UCLA, the University of Southern Maine, Stonecoast Low Residency MFA Program, The University of Illinois and the University of Tennessee, Knoxville. Throughout the years she has published thirteen anthologies of poetry, one play, four works of non-fiction and three children's books. In addition to being a poet, author, and artist Ms. Harjo also plays the saxophone and has released seven albums. She has won too many awards and honors to be listed here (seriously it's impressive, google it), but among the many honors she has earned, are three Oklahoma Book Awards, induction to the National Women's Hall of Fame, the Native American Hall of Fame and the Oklahoma Hall of Fame, not to mention being named the 23rd U.S. Poet Laureate. One place many of our readers may be most familiar with her is from her cameo in the hit show Reservation Dogs as the gas station manager, where Elora works.
Her writing comes from her heart and her life. Her writing is warm, honest, moving and sometimes even painful. Her work is always beautiful. Harjo's poetry often reflects her thoughts on womanhood, and reflects her idea that "poets have to be inside somewhere, or the poem won't work."
This can be seen in her poem, Granddaughters:
I was a thought, a dream, a fish, a wing
And then a human being
When I emerged from my mother's river
On my father's boat of potent fever
I carried a sack of dreams from a starlit dwelling
To be opened when I begin bleeding
There's a red dress, deerskin moccasins
The taste of berries made of promises
While the memories shift in their skins
At every moon, to do their ripening
Traditional Foods
Siwinoa Blue Corn Pumpkin Bread with Cranberry Compote by Danylle Brock
Pumpkins and Cranberries: Native American Treasures
Pumpkins and cranberries have been important foods for Native American tribes for thousands of years, long before European settlers arrived in North America. These colorful fruits played a crucial role in the diets and traditions of many indigenous peoples. Pumpkins are native to North America and were one of the "Three Sisters" crops cultivated by many tribes, along with corn and beans. These versatile gourds were prized for several reasons: Native people ate pumpkin flesh raw, roasted, boiled and dried. They also ground dried pumpkin into flour for bread and soups. The hardy crop could be stored for months, providing food throughout the winter; dried pumpkin shells were used as bowls and containers.
Cranberries were equally important to many Native American tribes, especially those in the northeastern United States. These tart berries were valued for their nutrition, medicinal qualities, and food preservation. Rich in vitamin C, cranberries helped prevent scurvy. The berries were used to treat wounds and illnesses and mixed with dried meat to create pemmican, a high-energy food that could last for months.
Both pumpkins and cranberries played roles in Native American cultural practices. Pumpkins were often included in harvest ceremonies and Thanksgiving celebrations and cranberries were used in dyes for clothing and blankets.
Today, pumpkins and cranberries remain important crops in North America, with uses ranging from traditional dishes to modern products. Their enduring popularity is a testament to the wisdom of Native American agricultural practices and the lasting impact of indigenous foods on our culture.
Siwinoa Blue Corn Pumpkin Bread with Cranberry Compote
S’kepukeyi’nini wipeko (pumpkin blue corn bread) by Anthony Warrior (Absentee Shawnee/Mvskoke Creek)
1 medium Indian field pumpkin or butternut squash
Olive oil to brush pumpkin
2 cups blue corn Meal or white corn meal (masa)
3 tablespoons real maple syrup
1 cup and ½ cup hot water for pumpkin dough
2 cups of water for the juice bath
2 cups of cranberry juice
Preheat oven to 375 degrees.
Peel and seed the pumpkin or squash. Brush it lightly with olive oil and roast. The pumpkin will be ready when you can insert a utensil into it with ease.
Scoop the warm pumpkin flesh into a mixing bowl. Add maple syrup and blue corn meal or masa, then add 1 cup of hot water. Mix together until the pumpkin-cornmeal mixture is the consistency of biscuit dough. Add an additional ½ cup water if the mixture seems too dry.
Allow to set for 20 minutes until the corn meal hydrates and you can form it into soft disks.
In a stainless steel skillet on low medium heat, mix 2 cups of water and 2 cups of cranberry juice. Allow to come to a simmer, then gently add the pumpkin cakes.
Cook on each side for 8 to 10 minutes, gently turn, and simmer for another 5 minutes.
Remove and make cranberry compote, reusing the cranberry water.
Pe’qeme (cranberry) compote
Water and cranberry juice mixture left from poaching the pumpkin corn bread
2 cups dried cranberries
2 cups cranberry juice
1 tablespoon cornstarch
Add dried cranberries and additional cranberry juice to the water and juice simmering mixture. Allow the cranberries to rehydrate. If the mixtures seems too thin, add a corn starch slurry and simmer to thicken.
Remove from heat.
Place blue corn pumpkin bread onto a plate or bowl and top with warm compote and ice cream.