COMMUNITY JOURNALISM 201: Making bannock, by Peter Thompson


 CJ201 students William Rondelet (left) and Peter Thompson. Photo by Geoff D'Auria.

Megaphone is now into its fourth year of offering tuition-free introductory journalism classes to inner city residents at SFU Woodward’s. Our immersive writing class focused on a unifying theme central to all of our experiences and formative memories: food. We’re pleased to present to you a delicious sampling of writing produced in class between late February and the end of March this year: 

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Making bannock

by Peter Thompson

As soon as I walked into the house where I grew up, the aroma of freshly cooked bannock and fish frying on the stove filled my nostrils. The familiar smells hit every pore of my senses. The fish that was frying could also be preserved in many ways: wind dried, canned, salted, even smoked for Indian Candy, everyone’s favourite. 

I remember meals where we wouldhave relatives over, the elders talking inside, kids outside playing games such as anti-anti eye-over or a game of chicken where one is riding on another’s shoulder and tries to pull the other person off. The winner is the last person still on the shoulders.

This is a very easy and simple bread to make, and it’s also delicious. In order to make bannock, you would need four to five cups of flour, two tablespoons of baking powder, two tablespoons of sugar, a teaspoon of salt, and one cup of water. 

First, you add the flour, then the baking powder, the sugar, and the salt. Blend it together real good. After you add water, mix it in slowly.

Meanwhile, have a fry pan half-full with oil on medium heat, getting it nice and warm. Then, make patties of the bannock batter with a bit of flour so it is not too greasy when cooking.

Place the patties in the oil on one side until golden brown. Then flip it over to cook the other side.


To read more work from Megaphone's Community Journalism Class, find a vendor and buy a copy for $2.

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