RE: After a Win at ’48 Hour Film Project Portland’ Native Crew Looks for Win in Paris

After a Win at ’48 Hour Film Project Portland’  Native Crew Looks for Win in Paris

You might remember hearing of the film Fancy Dancer, a documentary film project by Isaac Trimble a few years back in which he documented the process of learning culture and wellness by fancy dancing. Well he’s involved in a new project which has already received accolades in the industry.

Produced by Isaac Trimble, and directed by LaRonn Katchia, short film Missing Indigenous boasts an all Native American crew, lovingly known as Team RedFawn. The film recently won “Best Film” and “Best Cinematography” in Portland’s 48 Hour Film Project, and seeks to tell a story of a people too often underrepresented among mainstream audiences.

Missing Indigenous Trailer

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Re: Native Singer Wows the Judges on NBC’s The Voice

 

Native Singer Wows the Judges on NBC’s The Voice

NBC’s The Voice is back with a new season and loads of fresh vocal talent. The singing competition kicked off its 13th season with blind auditions being judged by Adam Levine, Blake Shelton, Jennifer Hudson and Miley Cyrus.

In last night’s episode, we saw all four judges battling over Brooke Simpson, from the Haliwa-Saponi tribe! Check out her audition!

The Voice 2017 Blind Audition – Brooke Simpson: “Stone Cold”

A here’s a little bit about Brooke Simpson from NBC’s The Voice:

Age: 26

From: Hollister, North Carolina

Current City: Fort Lauderdale, Florida

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GrandMother Cookie Break? 2017 Coffee. Dark Chocolate. Walnuts? Check It Out!


Bev’s Chocolate Chip Cookies

About 2 1/2 dozen cookies

Active Time: 10 minutes

Total Time: 35 minutes

Ingredients

  • 3/4 cup old fashion rolled oats
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut butter, softened
  • 1/4 cup Virgin Olive Oil
  • 2/3 cup organic sugar
  • 1 large egg
  • 1 teaspoon real vanilla
  • 1 cup  dark chocolate chips

Preparation

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, organic sugar, , egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in dark chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 months.

Nutrition

Per cookie: 99 calories; 5 g fat ( 2 g sat , 2 g mono ); 11 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 64 mg sodium; 55 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/3 starch, 1/3 other carbohydrate, 1 fat