Hi, my name is Rowena Marko, and I’m here today to make fry bread, normally called bannock. Teaching bannock making as well as drum making was my way of learning how to get to know my culture. We use three tablespoons of baking powder, and then one tablespoon of salt, three tablespoons of sugar, one kilogram of flour and it’s exactly six cups of flour in the batch of bannock. And then you stir, stir, and stir until your arm falls off. And then I add lukewarm water, usually add two cups of water first, then mix. If the water is lukewarm, it interacts with the baking powder a lot better. It usually takes about three to four cups of water. I usually dribble oil around the edges. When the oil is hot enough the bottom of the pan starts to bubble and comes to the surface. That’s when it should be good to go. They cook on each side about two to three minutes. I just started making these about ten years ago, because I never knew how to make it. This fellow from Bella Coola was down at our house, and he says “oh, you should make bannock!” I don’t know how to make bannock, so he showed me how. And he says “you’re a natural”. When they’re done, they fall off the fork freely. I made bannock the first time and I just brought it into work and that’s how people got to know I made bannock. I had a class here and I like teaching so that’s a big bonus as well. If you like doing what you’re doing then it’s nice to share.