By Brady Scott
Dai sla. Hello and welcome.
We know that while this season often brings talk of Thanksgiving, for many Native people, it’s a time of reflection and remembrance. The stories we carry about this time of year are complicated — and difficult — but they’re also grounded in resilience and gratitude. Across Indian Country, you’ll find countless examples of that spirit — acts of generosity and kindness that remind us who we are. Many tribal citizens have found ways to celebrate and make it meaningful, creating new traditions.
Throughout November, in honor of Native American Heritage Month, we’ve been sharing stories and press releases that highlight these incredible acts of giving — from Tribal enterprises donating meals and winter clothing, to community programs that lift elders, veterans, and families. You’ll find those stories linked below, each one a reflection of the generosity and heart that define Indian Country.
As a Coquille Tribal member, this time of year has always been about family and giving. Not tied to one holiday, but to how we show up for one another — bringing food to an elder, checking in on a neighbor, or making sure every kid has a warm jacket before winter sets in. Those small, steady acts of care are part of who we are as Native people — and part of what keeps our communities strong.
This month marks the beginning of our winter gatherings — a time when we come together more often, share meals, and tell the old coyote tales that aren’t spoken in summer. It’s the start of something — a shift into colder days, more time indoors, and deeper connections with one another.
We live on the Coquille Indian Reservation — a close-knit community where family, food, and laughter are never far away. My cousin, who happens to be a chef, lives right next door, which means there’s always something good coming off the stove or smoker and making its way to the buffet table.
Although at other times of the year you’ll always find fresh seafood at our shared meals — smoked salmon, clams, and fresh-caught tuna — our Thanksgiving dinner is pretty traditional: turkey, mashed potatoes, stuffing, and all the fixings. We annually host Thanksgiving, and we’re always the house where anyone who doesn’t have a place to go comes. We start the day thinking we’ve got enough tables set, and by the time dinner rolls around, we’re adding another — and another. That’s kind of been our thing for years.
And if the weather cooperates, we’ll all be outside at some point, bundled up around a roaring fire in the backyard pit — laughing, harassing family members, and taking in that damp, smoky Pacific Northwest air. It’s the same fire pit where, on December 26, Deana tosses our tree into the flames — mostly because she hates clutter and is ready to move on.
Somewhere between the turkey and dessert, we’ve created our own family tradition. When my boys were little, we started making cranberry sauce together — the real kind, not from a can. Every year the Tribe sends out cranberries from our harvest, so we make a batch from scratch. It’s simple, but it’s ours — a way to stay connected to where we come from.
And we’d be remiss not to recognize the many casino team members and leaders who spend their Thanksgiving week at work — preparing beautiful meals, creating welcoming spaces, and making sure guests feel cared for. Many of those guests bring their families to share a holiday meal, while others come because they don’t have family nearby. That spirit of hospitality and heart is what this industry is all about. We appreciate you.
At Tribal Gaming & Hospitality, we’re grateful to work alongside the leaders, team members, and Tribal enterprises who continue to welcome all of us — building community through hospitality, education, and shared purpose. I’m especially thankful to our own crew of Ravers, who are so passionate about enriching the lives of the communities we serve, and I wish this dedicated bunch could all be at our table this week. We’d have a table for you.
Tsu tse wass — so long for now.
Brady Scott,
Editorial Board Chair, Tribal Gaming & Hospitality Magazine
The Scott Boy’s Fresh Cranberry Sauce Recipe
Ingredients:
- 4 cups fresh cranberries
- 2 cups white sugar
- 1 medium orange
- .5 tsp orange zest
- .25 tsp ginger
Directions:
- Use microplane to zest orange into a cup.
- Slice and juice orange.
- Place saucepan on low heat and add sugar and orange juice.
- Additional orange juice may be added if desired. Stir and add in cranberries. Let simmer and add ginger.
- Make sure all berries have popped.
- Let cool and place in serving dish.
Optional for prime rib:
- Add black pepper and horseradish to taste.
- Add red wine while simmering.
