Street Names:
Review the historical data compiled on the "Colonial Settlers". Using a real estate map, pinpoint streets named after these people.

Cemetery:
Visit Chilliwack Cemetery [formerly the IOOF and Anglican Cemetery] on Little Mountain or visit Carman Cemetery on Promontory Road. Find the oldest grave markers, jot down the names and dates of the deceased. Using the Chilliwack Archives, find their obituaries on the microfiche of the Chilliwack Progress Newspaper. Photos and family histories may be available as well as tax records and residences.

Dykes:
Review the video "Memories of the 1948 Flood" available for purchase at the Chilliwack Museum Gift Shop or read "Sandbags and Rubber Boots" [resource library]. Take the "Cycle Our Dykes Tour" found at Tourism Chilliwack: www.tourismchilliwack.com

Cultus Lake:
See Tourism Chilliwack: www.tourismchilliwack.com for tours called 'The Road to Cultus Lake', 'Hiking and Wilderness Tours' and 'On the Farm Tours' in the Cultus Lake area. Take a drive to the end of Cultus Lake to Columbia Valley. Visit the Cultus Lake exhibit at the Tourist Information Centre near Main Beach, Cultus Lake.

Farms:
SeeTourism Chilliwack: www.tourismchilliwack.com for 'On the Farm Tours'.

Historic Buildings:
See Tourism Chilliwack for: "Drive Through History'.

Cenotaph:
Visit the Chilliwack War Memorial on the grounds of the Chilliwack Museum. Locate several names, then visit the Chilliwack Archives to find out more information or photos of the men form Chilliwack who perished in the First and Second World Wars.

Bannock:
This recipe makes 8 small wedges, triple the recipe for the average class
1 cup flour
½ tsp. salt
1 tbsp. sugar
1 tsp. baking powder
1 tbsp. melted fat
1/3 cup water

Have the students wash their hands. Each student participates by adding an ingredient. Use the students' hands to measure the ingredients to make the point that a prospector would carry few utensils. As each student adds an ingredient, review the ingredients already added. They should have the ingredients memorized by the time the mixing is complete. When the dough is mixed so that it leaves the side of the bowl, knead the dough in the bowl three or four times. The dough is then patted into a circle (diameter 20cm). Place the dough into hot oil in a frying pan at 400 degrees F. Cook 4 minutes and flip, cook another 4 minutes. Remove from the frying pan and cut into 8 wedges. Serve with jam. This hands on activity, is an example of food prepared by prospectors or travelers. Bannock makes a fast meal. For the prospector it did not require many utensils: a pan to mix it in and a stick to cook it on. Bannock was introduced to the Sto:lo and became part of their diet during the gold rush. This recipe is provided by the Royal British Columbia Museum. Bannock recipes vary; the Sto:lo Nation makes bannock with yeast as the leavening agent. Some First Nations deep-fry bannock.