The drive between Terrace and Smithers is a two hour skip, usually. Took me damn near four hours this time.
in Kitsiguklas the Bannock or Frybread stand was open. I have only seen it open a couple of times..bad timing on my part....anyway, I rolled past, thought..what the hell am I doing?...got a U turn spot and back I went.
Got to chatting with the lady that runs the booth...it's just a wood stand by the side of the road, eh....Mavis....man-oh-man, there are stories in this woman.
|Place of origin||United States|
|Main ingredient(s)||Dough, leavening agent, fat (oil, shortening, or lard)|
|Other information||State bread of South Dakota|
HistoryAccording to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo Native Americans, living in Arizona, were forced to make the 300-mile journey known as the "Long Walk" and relocate to Bosque Redondo, New Mexico onto land that couldn't easily support their traditional staples of vegetables and beans.
For many Native Americans, "frybread links generation with generation and also connects the present to the painful narrative of Native American history." It is often served both at home and at gatherings. The way it is served varies from region to region and different tribes have different recipes. It can be found in its many ways at state fairs and pow-wows, but what is served to the paying public may be different from what is served in private homes and in the context of tribal family relations.
Health concernsThe U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat. According to Chaleen Brewer, a nutritionist at the Genesis Diabetes Prevention Program, "commodity foods like processed cheese, potted meats, and the lard used in making frybread are partly responsible for a "diabetes epidemic" among her people."
- Frybread is also known in South American cooking as a cachanga.
- Miller, Jen. "Frybread". Smithsonian.com. Retrieved 2012-01-20.
- "USDA National Nutrient Database for Standard Reference, Release 23". USDA.
- NetState.com. Official State Foods. 2006. February 18, 2007.
- Glossary, yanuq.com
|Wikibooks Cookbook has a recipe/module on
- Media related to Frybread at Wikimedia Commons
- Reprint of a Tacoma News Tribune article on fry bread
- Encyclopedia of Oklahoma History and Culture - Fry Bread
- Recipes for frybread by Tribe or Nation
- Navajo Fry Bread History
- Fry Bread Facts
- More Than Frybread Mockumentary
- Fry Bread House Honored Among the Best of the Best — frybread restaurant in Phoenix a winner of 2012 "America's Classics" James Beard Foundation Award.
Carrying on, I roll past Moricetown and see that there is a tent set up and a totem is being carved. Gotta go back for that....the Witsuwit'en band calls this area home .moricetown.ca/
The totem is desgined by Hereditary Chief Dzigot...(there should be two dots over the i in his name), 'From The Heart', Ron Austin. Mr Austin is also lead carver, assisted by Dennie Kale and James Madam.