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Bannock bounty
Vera Wabegijig, a first-year student in fine arts
and creative writing, holds up a tray of bannock at the
"Inter-Tribal Bannock Bake Off," held on
Feb. 25 as part of Aboriginal Awareness Week at
UVic. Wabegijig, who is from the Anishnawbe Nation in
Ontario, was one of seven bannock bakers who competed in the
contest. The judges were hungry passersby who paid a loonie
to taste all seven bannocks and vote for the tastiest. The
winner was Amanda Bedard from B.C.'s Haida Nation.
Bannock, a traditional part of the diet of many
First Nations, is typically made of flour, water, salt and
baking powder, although special ingredients such as milk,
raisins and cheese can be added for variety. Aboriginal
Awareness Week, which also included an auction, arts and
crafts, traditional dancing and drumming, and storytelling,
was organized by the UVic Native Students Union and Native
Law Students Association.
"They were like little
footballs, they were so fat."
-- John Volpe (Graduate student, biology)
On the condition of young Atlantic salmon found
last year in the Tsitika River near Port McNeil. Claims by
the fish-farming industry that escaped Atlantics can't last
long in B.C. waters are obviously wrong, says Volpe, who is
researching the topic for his PhD. Volpe dismisses
predictions that Atlantic salmon will prove to be "a wave of
death" for Pacific salmon. "There is no proof of that," he
says, but adds that it's naive to think there will be no
effect. "Anyone who says there will be no effect is either
stupid or lying."
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