November 2009
Jordan Wright
Special to the Georgetowner and Downtowner
Embassy of Tribal Nations WDC
After 40 years of planning the Embassy of Tribal Nations opened its doors on P Street in Washington, DC this week with an open house celebration.
Sarah Hicks - NCIA Director of Policy and Programs in Alutiig native dress - photo credit Jordan Wright
The event ushers in a great moment in our history that will culminate in the First Annual Obama Administration’s Tribal Nations Conference. This historic summit, with all tribes represented, will be hosted at the U.S. Department of Interior this Thursday, November 5th.
Ever since the Ford Administration’s recognition of the need for a permanent home for tribal representation in the nation’s capitol, the National Congress of American Indians (NCIA) has been excitedly awaiting this transformative occasion. With over 250 member tribes out of 564 federally recognized tribes represented by this new embassy, issues relating to all tribes will be addressed and advanced from these offices.
We were so excited to be a part of this day and enjoy the traditional foods, dress and dance of the Native Americans who convened this week from around the country to participate in this celebration. Mitsietam Native Foods Cafe, the excellent restaurant in the National Museum of the American Indian whose delicious dishes represent the diversity of Native American cuisine, catered the event. Executive Chef Richard Hetzler was on hand to see that everything went as planned.
Mother and daughter prepare to perform the bell dance - photo credit Jordan Wright
New NCIA president, Jefferson Keel (far right), talks with guests at the Embassy's open house - photo credit Jordan Wright
His interpretation of Native American dishes included maple-brined turkey sliders from the Northern Woodlands, with Three Sisters wild rice salad bursting with cranberries and pumpkin seeds and flavored with a delicate apple cider vinaigrette.
Cedar-planked wild salmon from Quinault Pride Seafood (who donated all the seafood, including the quickly-devoured Alaskan King Crab legs) was served with wild berry relish and lavender honey-roasted beets.
Tiers of toothsome sweets like pumpkin cookies with currants and pumpkin seeds; pine nut rosemary tartlettes; and cinnamony churros satisfied the crowds who filtered in all day and night.
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