Nenana Wellness Coalition
June 2, 2015
The Nenana Wellness Coalition is an alliance of representatives from various organizations, government agencies, community groups and individuals that meets weekly to discuss, evaluate, coordinate, consolidate, celebrate and help implement plans for improving the wellness and quality of life in Nenana Alaska.
We had 18 participants today: Bonnie Reed, Kat & Leon McElroy, Harriet Borst, Jeannie Bennett, Virginia Young, Miles Martin, Tim Horn, Carol Waters, Marylou Ketzler, David Poppe, Amie, Josh and James Verhagan, Elijah Verhagan and Natalie, David and Ester Chong. We enjoyed salmon chowder, romaine and tomato salad and sliced cheeses with Ritz crackers for lunch.
WELCOME followed by the READING OF MISSION STATEMENT: By this week’s chairperson, Jeannie Bennett
PRESENTATION OF AGENDA AND CALL FOR MODIFICATIONS: No additions to the agenda as presented.
APPROVAL OF MINUTES: Posted on the WIN link at http://www.railbelt.org and submitted electronically to the WIN e-list.
INTRODUCTION OF GUESTS: Natalie introduced her father David and her mother Ester Chong who are visiting her from Oregon.
Making Kimchi: Natalie explained that there are many different kinds of kim chee and that after some discussion her mother decided to show us how to make mul kim chee, also known as Water Kimchi. It is a summer time favorite and is not typically available for sale in markets. It is usually served cold, Natalie said, and can be eaten like soup, like Gazpacho. She described it as “sparkly” after it ferments long enough.
Esther Chong peeled and sliced a variety of vegetables including: daikon radish, green onions, jalapeno peppers, ginger, garlic and carrots. She made a mixture of white flour and water which she stirred into an amount of boiling water; it thickened slightly. She divided the sliced vegetables into empty pint and quart jars. Then she salted the sliced radishes ion a steel bowl and added some sweetener and mixed that with her all up with her hands. After it was mixed in, she poured some of the flour water mixture in and mixed that, and put it into the jars. She mixed more water with the flour/water liquid, then added a quart of Sprite soda to kick-start the carbonation process. She added this liquid into the jars till each was filled to about an inch of the top. She wiped the rims and placed the caps and rings onto each jar and instructed us to leave these “for a couple of days” on the counter top to ferment at room temperature. When they are “bubbly enough,” they can be placed into the refrigerator to chill.
Natalie described helping her mother make kim chee when she was younger. David said that he is now his wife’s primary kim chee assistant. They talked about some of the other varieties of kim chee. Josh, who speaks Korean due to his mission in Korea, was able to chit-chat with David and shared with us some of his experiences helping to make kim chee during his stay there.
Everyone agreed we should have another kim chee making party and everyone was able to go home with a jar or two of this traditional Korean food.
WELLNESS THOUGHT: The processing and elimination of waste is a primary preoccupation for humans. Patty Smith
EVERYONE SHOULD REMEMBER THAT WE HAVE SLATED JUNE 30th TO DISCUSS THE WIN AGENDA. It was agreed this winter to go without using the opening prayer and the recitation of the Pledge of Allegiance for three months and then revisit the issue. It has been four months so it is time to have a discussion. MARK YOUR CALENDERS IF YOU WISH TO BE PART OF THAT DISCUSSION.
Bonnie: June 5th the Seniors have an opportunity to take the Riverboat Discovery tour; anyone wishing to do so should contact Vickie at the Senior Center.
The evening of June 5th, The Nenana City Library will be hosting a puppet show, Aladdin, at the Civic Center, 5PM. The performance will be followed by a pot luck.
June 6 The Seniors will go on a tour of the Permafrost cave up in Fairbanks; people are advised to dress warmly for this event.
June 7th, 10 AM, they will hold the annual River Blessing at the river bank over behind the Cultural Center. That evening 5-7 PM, there will be an Open House at Meda Lord Center for Bob and Elaine Mitchell who will be moving to Palmer.
Tuesday, June 9th, The Seniors will take the van to town.
Thursday night, June 11, City Assembly meeting, at the Senior Center, starting 6:30PM.
Miles: This warm weather has been good for the garden. He has a plum tree that bounced back and his kiwi vine is doing well.
Kat: At Railbelt Mental Health & Addictions, our CARF national accreditation onsite review was completed Thursday and Friday and it went well.
Leon: Almost ran away last night to join the circus. Had a really good time helping them break down and pack up after the performance. But they are headed to Canada and he would need to update his passport. Maybe next year!
David: Is going to the airport tonight to pick up his nephew, Steven, who will be spending the summer here after graduating high school last week. He took a really nice photograph the other night of the cows out on pasture. It is posted on the Nenana Urban Farm Face Book page.
Virginia: Passed around a flyer for the 2015 Signs of the Land academy to be held July 13-17 at Howard Luke Spirit Camp in Fairbanks. It is put on by the Polar Partnership and is being framed as Reaching Arctic Communities Facing Climate Change. It is for community leaders, teachers, and people interested in using cultural knowledge to addre4ss modern issues. There is college credit available and stipends for those willing to do community outreach. Interested parties should contact email@example.com for further information.
Jeannie: Is busy getting ready for Gospel Fest 2015 which will be held the weekend of July 3 and 4th. There will be a free pulled pork community dinner the evening of Friday, July 3rd, 5:30-7:30. Music will resume Saturday, July 4th, directly after the planned activities in the street. There will be a combined worship service Sunday.
Amie: The morning of July 4th, there will be a Veteran’s Appreciation breakfast, 9-10 AM, at the Civic Center, free and open to all members of the public.
ADJOURNMENT: 3:00 PM