One of Northwest College’s most popular annual events, the Buffalo Feast, returns for its 28th year on Thursday, November 14. It begins at 6 p.m. in the Yellowstone Building Conference Center, featuring a dinner of braised bison short ribs, Three Sisters soup, roasted fall vegetables, sweet potatoes, roasted red potatoes with garlic and sage, candied pumpkin and cranberry salad, and fry bread and berry soup.
This year’s performance is by the Wyoming Indian High School Traditional Club. The club began in the mid-1970s as WIHS opened its doors as a Bureau of Indian Affairs contract school in 1972. The club is comprised of students grades 9-12 and currently has 42 members. Their mission is to be community contributors and cultural facilitators. They share their culture through song and dance and have performed across the state including their local Morning Star Manor at Fort Washakie, various HeadStart programs, schools, and education conferences hosted by the Wyoming State Department of Education. The club has also hosted youth basketball tournaments, assisted with hand-game cultural tournaments, and hold a Traditional Honoring Pow Wow to recognize their graduates.
Though this event is sold out, anyone interested in being added to the waiting list for tickets may contact Amy McKinney. Tickets are $25 for adults, $15 for children 12 and under, and $10 for NWC students. Those who wish to attend the event are encouraged to reserve tickets no later than November 7. To purchase tickets online, please go to: nwcollegefoundation.org/buffalo-feast. Tickets may also be purchased by sending a check or cash to the Northwest College Foundation at 231 W. 6th St. Powell, WY 82435, or by stopping by the Orendorff Building, Room 144.
The Native Ways Club is pleased to announce that a portion of proceeds from this year’s event will be allocated to the Native Ways Scholarship Fund.
(3)Students are introduced to USDA Organic Certification through the National Organic Program. Material covered includes requirements, common practices, and markets. In addition to organic practices, alternative production practices will be discussed in relation to the current organic standards.
