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Museum Archives Exhibits Education History Links Site Index | ||||||
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Teaching Resources : Activities, Books & Videos | ||||||
Education Programs | Community: Review the historical data compiled in "Community of Villages". Obtain a "Drive Through History " brochure [links page] featuring heritage structures. Look for the oldest residential, commercial and community properties. Visit Tourism Chilliwack: www.tourismchilliwack.com for "On the Farm tours" in these communities. Available at the Chilliwack Archives reference library are local histories of most of the communities that make up Chilliwack today. [see Resource Library]
Street Names:
Cemetery:
Dykes:
Cultus Lake:
Farms:
Historic Buildings:
Cenotaph:
Bannock: 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.
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Museum Archives Exhibits Education History Links Site Index