A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

Native American Spring Celebration Day

The sounds of traditional Native American Pomo dancing and singing rang through SRJC’s Santa Rosa campus as students, faculty and locals alike enjoyed all that the Native American spring celebration day had to offer May 1.

The event, organized by SRJC faculty member Brenda Flyswithhawks, gave attendees an opportunity to learn about the many aspects of Native American culture and art. It also provided the crowd with a chance to enjoy some traditional foods and experience the art of Pomo dancing.

“This is an important day to bring all Native Californians together, the indigenous people,” Flyswithhawks said. “This college is built on their land, so to be able to come back and dance and make a connection with the Earth and the trees is just a wonderful thing to happen for people.”

Along with the songs and dancing, the event also offered a wide array of food, art, group activities and booths to purchase Native American memorabilia. Basket-weaving, beading, soapstone carving and flint napping were a few of the many attractions, and the chants from the crowd signified the good mood surrounding the event.

Julia Parker, staff member at the Native Amerian spring celebration day, hosted an acorn mush demonstration and discussed the importance of the acorn to the local indigenous population.

“Acorn is the life of the Native people of California,” Parker said. “What we’re doing here is we’re showing everyone how we use a water-tight basket to boil our acorn mush with hot rocks, the old way.”

SRJC hasn’t hosted the Native American spring celebration for the past three years due to weather conditions and the H1N1 flu virus.

The Indian taco booth was one of the biggest attractions at the celebration, providing a glimpse into some of the traditional dishes served by the Native American people.

Leona Begay, a cook working at the booth, described the cooking process and key toppings. “The fried bread is made different ways by different cooks,” Begay said. “The Indian taco has beans, meat, lettuce, cheese and tomatoes and whatever else the want to put on it.”

The beautiful weather, song and dance and wide variety of demonstrations made for a fun-filled day, but Flyswithhawks urged all in attendance to understand the significance and cultural importance of the Native American spring celebration day.

“It’s important for us to remember who we are and it’s important for the kids to see this and hear the songs and hear the drums so they know who they are,” Flyswithhawks said.

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