The Pacific Missile Range Facility (PMRF) Diversity Committee hosted a Native American Heritage Month program and luncheon Nov. 30 at the PMRF command galley.

Sailors, family members, and civilian employees joined together to celebrate and honor the many significant contributions Native Americans have made and continue to make in the military and for the country.

Diversity committee member, Petty Officer 1st Class Matthew DeGuzman opened the event with an overview of Native American history, focusing on the relationship between William Penn and Chief Tamanend of the Lenni-Lenape nation and highlighting the accomplishments the two communities made during the establishment of Pennsylvania.

"I believe this story gives us hope for the future," said DeGuzman. "If two men and their communities in the 17th century can learn to coexist and care for each other, then we have no reason, no excuse in the 21st century why we cannot do the same. What William Penn and Chief Tamanend wanted for Pennsylvania, we should want for the rest of America."

As part of the program, members of the Diversity Committee provided a Native American-themed lunch complete with "Indian fry bread." Cathrine Morrey, whose husband is an active-duty Sailor at PMRF, made the bread at home and explained fry bread is an essential and proud part of Native American history, tracing its beginnings back to difficult times for Native Americans as they were relocated to reservations and camps. Because they were only provided with basic rations of lard, white flower, and wheat, Native Americans had to adjust to new sources of food and learned to cook with only these basic rations.

Morrey went on to explain the bread which is an extremely popular staple in the Southwest, is served in many restaurants, and is featured at large pow-wows where many variations of the bread and a wide range of toppings can be found. One popular variant of the bread is a Navaho or Indian taco. No plate is required, only the the fry bread filled with beans, ground beef, lettuce, tomatoes, cheese and green chili. Others include sifting powdered sugar, cinnamon, butter, and/or honey on top, or simply enjoying them as is.

"Events like this allow us an opportunity to gain a better understanding of the culture and history of other peoples," said Roland Sagum, a civilian employee with PMRF. "I truly enjoyed trying the various cultural dishes, and through the food I gain a better understanding of the rich Native American culture."

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