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Wednesday, 2 October 2013

Totems and Frybread....

On my way....had to have a valve repaired on  my hot water tank before I could get going.

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.





 






Frybread

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Frybread
Frybread.jpg
Origin
Place of origin United States
Details
Type Flatbread
Main ingredient(s) Dough, leavening agent, fat (oil, shortening, or lard)
Other information State bread of South Dakota

A member of the Creek Nation and U.S. military makes frybread during a pow-wow in Iraq while deployed for The Iraq War.

A frybread taco, Indian taco, or Navajo taco, is a frybread topped with various items normally found in tacos.
Frybread (also spelled fry bread) is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.[citation needed] Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. Frybread can also be made into tacos (Indian tacos). It is a simple complement to meals.

History

According 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.[1]
For many Native Americans, "frybread links generation with generation and also connects the present to the painful narrative of Native American history."[1] 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 concerns

The U.S. Department of Agriculture reports that a plate of fried bread consists of 700 calories and 27 grams of fat.[2] 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."[1]

Other facts

  • Frybread was named the official "state bread" of South Dakota in 2005.[3]
  • Frybread is also known in South American cooking as a cachanga.[4]
  • In Hungary (Central Europe), there is a similar food called Lángos.

See also

References

External links



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.