To prevent natives from starving, the government provided some canned goods which included oil, white flour, processed sugar and grease, which became the ingredients for frybread. In the 1860s, the United States government forced Native tribes to relocate from Arizona to New Mexico onto lands that didn’t support their traditional food staples. Frybread is a Native American staple with historical roots.

The Hale’s dishes are served with frybread, which has the consistency of funnel cake, but is thicker and softer. “I remember telling my mom that it was hot in the kitchen while we were cooking,” Hale said. The Pow Wow used to take place in the summer, and temperatures would rise over 100 degrees in Temecula.

As a child, Hale said the Pechanga’s Pow Wow stood out in her memory because of how hot it was. Her mother, Lucy Hale, managed the food stand for over six decades until her death in 2016 and worked at several of Pechanga’s Pow Wow events serving food. Guests are encouraged to bring low-back chairs and blankets if they prefer or sit in the bleacher-style seating area.Īndrew Masiel Sr., president of the Pechanga Development Corporation, said in a recent phone interview that he was proud to bring the Pow Wow back to the region. There will also be a fireworks show at 7 p.m. 6 with following entries starting at 1 p.m. The grand entries, which serve as a ceremonial opening of the festival each day, introduce participants from various Native American tribes from across the country proudly displaying their regalia and colors, sharing their dance styles and more. The event marks the first Pow Wow of the year and will take place indoors and outdoors in case any unexpected rain occurs.

The free event, which includes tribal singing, dancing, Native American food and artisan crafts, will take place at Pechanga Casino Resort’s Summit Events Center Jan. After an eight-year absence, the Pechanga Pow Wow will return to Temecula for its 20th celebration.

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