Indigenous Wellness
Diabetes isn’t the only condition that afflicts Native Americans in disproportionate numbers. There’s colon cancer, cervical cancer, alcoholism, lactose intolerance—not to mention environmental and social conditions, like pollution and poverty.

On April 12, to help give Native people a foothold against these and other problems, the UW launched the Indigenous Wellness Research Institute. Housed in the School of Social Work, it will comprise faculty from schools and departments across campus, including medicine, nursing, psychology, American Indian studies, women studies and social work. With $1.35 million in startup money from the University, and additional project-specific grants from the federal government, the institute is already investigating such issues as HIV/AIDS and cardiovascular disease in Native communities, and helping to support American Indian students who want to work in Indian child welfare.

“We want to focus on indigenous community research priorities,” says Karina Walters, associate professor of social work and director of the institute. “This means providing research support and development so indigenous people can set the research agenda for their own communities.”—Eric McHenry
For more information, see www.iwri.org.

Bill of Fare

The following is a list of traditional foods served at an April tribal feast, hosted by the Tulalip Tribes:

Marsh Tea
made from the Labrador, or wild rosemary, plant

Huckleberry Tea
made from wild huckleberry leaves

Cattail Rhizomes
washed, cut and served raw; have a flavor vaguely like artichoke

Salmon and Smoked Salmon
king and sockeye, locally caught

Deer Roast and Elk Roast
shot and dressed by ceremonial hunters from the Tulalip Cultural Resources Department

Carrot Muffins
sweeten with a sugar substitute

Indian Ice Cream
a foaming whip made from the juice of soapberries, served over wild blackberries