BU students gather for bannock cooked over fire

About 50 people gathered in Brandon University's Kavanagh Courtyard to watch and eat bannock cooked over an open fire as part of a new Indigenous foodways of the Western Hemisphere course.

Smoke rose from a small fire in Brandon University's Kavanagh Courtyard as students and passersby gathered to watch and eat bannock cooked over an open flame. The cooking was organized as part of a new course called Indigenous foodways of the Western Hemisphere. Instructor Ian Puppe said the outdoor session was intended to bring classroom discussions to life and explore technique, taste and cultural meaning. About 50 people attended around lunchtime, including students and other members of the campus community. Event details: - About 50 people showed up around lunchtime in the Kavanagh Courtyard. - Bannock (also called fry bread) was prepared over an open flame as part of the Indigenous foodways course. - Instructor Ian Puppe described bannock as simple in ingredients but carrying deep cultural and social meaning. - The course has about 30 enrolled students; Puppe estimated 20–25 students attended the event, with additional campus visitors also taking part. - Any leftovers were to be dropped off at the Indigenous Peoples' Centre on campus. Summary: The outdoor cooking session connected hands-on technique with classroom discussion of regional and family variations, and prompted conversation about history and ingredients. The event marked the instructor's first time teaching the course and the first campus campfire for this purpose. The instructor said he hopes to hold similar events again.