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CLAN also institutes two aspects to its program beyond the job search. The program brings together Native and non-Native students over coffee or study groups to broaden their networks and experiences and encourage community integration. Its not like the Indians are over there and the white people are over here, Wesley-Esquimaux said. We have 75,000 indigenous people in this region, so we are very intent upon building that relationship and improving it. CLAN has also encouraged indigenous students to become mentors and recruiters, both on campus and in the remote communities. Initially I tried hiring coordinators, adults, and that didnt work, Wesley-Esquimaux said. So I hired kids as ambassadors 35 kids to enroll their peers. The ambassadors are role models as well as contacts. Two of the newest will have videos added soon to the CLAN website . Brianna Decontie, now in her third year toward her bachelors degree in nursing, experienced a big change when she arrived to attend Lakehead, some 835 miles west from her home in the Kitigan Zibi Anishinabeg First Nation in Quebec. Lakehead University has 1,140 Native students, one of the highest indigenous enrollments of any Canadian university, but still totaling only slightly more than 10 percent of its students. you can find out moreI had to get used to the university feel because I grew up on the reserve going to a private school with just Natives, Decontie said. At home, surrounded by family, she was influenced by her mom and her aunties.
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Deer hunting, back in the 1980s, wasnt as big as it is now and bow-hunting, for sure, wasnt, but people wanted some sausage made, so I started making summer sausage, Vatter said. Vatter said he gained knowledge from the late Henry Kocan, who also worked at Erlas. On his own time, Vatter devised a way to create and season summer sausage from boneless meat, a method that gained favor with customers and earned him the nickname Smokin Joe. It was back in the 1980s when everybody was looking for work, and they were saying Would the last one to leave Michigan please turn out the lights? said Vatter, who later took a job with Maurers Meat Processors Inc. near Ubly and now runs a business specializing in meat made with his recipe. The business, located about 14 miles east of Cass City at 1745 E. Cass City Road, made sausage, meat stick, bratwurst, jerky, bacon and hams from about 30,000 pounds of boneless meat customers brought to the plant. A base of about 250 customers regularly bring boneless meat to Vatters business, where he and relatives burn hickory sawdust to help flavor the meat in three smokehouses. About 10 employees work at the Joes Smokin Recipe plant during Michigans firearms deer season the busiest period for the business. From Nov. 15 the beginning of (firearms) deer season to Dec.
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