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(Many Paths)
An Online Newsletter Celebrating Native America
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Glenna Halliwill Teaches The Art Of Fry Bread Making At Seventh Generation Workshop
by Joseph V. Sowmick - Photojournalist, Saginaw Chippewa Tribal Observer
Observer photograph by Joseph Sowmalk

Glenna Halliwill received a "Fry Bread Queen" apron from Sheila and Tonia Leaureaux at Gun Lake's Powwow, and on Dec. 12, she put it to use when she taught Seventh Generation's Fry Bread Workshop.

"When I was asked if I would be willing to teach the class, I kind of laughed. I didn't think many people would sign up, but the class was full within two hours, and it had twice as many people as I thought," Halliwill said.

Halliwill started as a food vendor at the Saganing Traditional Powwow, and has had a food stand for about 10 years. She has expanded her food stand to other powwows throughout the years.

"With my sister, the stand was named Sista's Grub but after going our separate ways…, I changed the name to GG's Grub," she said.

She said her biggest fan is 10-yearold Josiah, and has been for about four years now.

"When he has fry bread, he can tell right away if it is mine or not," Halliwill said.

Halliwill said "running a food stand is a lot of work, but the satisfaction is all the wonderful compliments I get about the food."

"When I first started out, I couldn't get the bread to turn out at all," she said. "When it comes to making fry bread, it is all in the mixing. But once you get that figured out, along with the right amount of ingredients, you will have a ‘dough' of a good time."

She said she considers fellow Tribal Member and food vendor Alice Jo Ricketts as her mentor.

Halliwill has noticed with powwow trail, there is competition between vendors on having the best fry bread.

"Many powwows I've been to have contests and friendly competitions," she said. "Everyone has their committed customers and it's always good to have the powwow emcee and dancers talking about your stand. When I first started, business was slow. But today, people wait in line for my bread."

Kim Ambs, clerk for Nimkee Medical Records, said she attended the class to see how others make fry bread.

"I took the big bowl of dough that I made in class to my son Harry's house and told his wife how to fry it up," Ambs said. "My three grandsons, Harry and his wife, Beth, all loved it and were so happy to get it."

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