Hagwil Yaan Student newsletter | December 2024

Welcome to another issue of Hagwil Yaan!

Welcome back to another Hagwil Yaan issue! If this is your first time here, volume three of this student newsletter has the name: Hagwil Yaan which means "walk softly, walk slowly" in Sm'algyax!

In each issue, we focus on an Indigenous language in our region. This month, we are happy to feature the beautiful sm'algyax language of the Nisga'a people! Hlaa maadim (It is winter now). Dress warm and enjoy the beautiful outdoors!

Congratulations to all of you that have completed your program this semester! Good luck to all of the students who are completing their final exams this month. We are so proud of you all for working hard to get your assignments and work done. You are building a great future for yourself and your family.

We will be away from our offices from December 19, 2024 to January 2, 2025. Please feel free to reach out to us before December 19th by email at FNAC@coastmountaincollege.ca if you need support with personal, financial, or academic issues.

Enjoy, take care and stay safe!

Highlights of Past Events

Material Workshop

Each of the campuses worked on different projects for our Material Workshop event during the month of November. The Prince Rupert participants worked on a gwiis-g̱anm̓ala'a (button blanket) that will hang in the Wil Lu Sagaytwan room of their campus. The participants from the Terrace Campus and Hazelton Campus worked on traditional t'ax̱kw (vests). The participants from the Smithers Campus worked on ts'aw̓aḵsa tx̱a (moccasins).

What would Niy'ee (Grandfather) say?

The winter is here and hlaa t'ahl maakws (there's snow on the ground now)! Your Niy'ee will need some help with shovelling his driveway. Here are some words in sm'algyax about snow that you can share with him while you help him out.

gadim maakws - snow man

sg̱an̓isim maakws - snow drift

x̱bimks - powdery snow

Maakskwhl wilgathl maakws. - snow is white

Hlaa dim maadim. - It's going to snow.

daahleet - wet snow

Hlaa hlijilkshl maaskw. - The snow is slowly melting.

Yukwt ksimkshl maakws.- He/she is shovelling snow.

Haxhooxhl ts'il̓dm sganinis! - Wear your waterproof gloves!

Go to the First Voices Nisga'a website or download the Nisga'a app (Google Play or App Store) to hear how to pronounce the words and sentences.

Eats with Nits'iits'(Grandmother)

Sugar Cookies

• 2 1/4 cups - flour
• 1/2 teaspoon - baking powder
• 1/4 teaspoon - salt
• 3/4 cup - unsalted butter (softened to room temperature)
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 or 1/2 teaspoon almond extract (optional)

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)

Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Recipe from Sally's Baking Addiction

Royal Icing Recipe

• 4 cups icing sugar
• 3 tablespoons meringue powder
• 9 - 10 tablespoons room temperature water
• food coloring

Pour icing sugar, meringue powder, and 9 Tablespoons of water into a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more sifted icing sugar. Use individual disposable piping bags for the icing. Decorate with assorted sprinkles

Recipe from Sally's Baking Addiction