Shelly Kubbernus
VFR: Shelly, please tell us about yourself and your food journey, both as an entrepreneur and as an individual working in the nonprofit sector.
SK: My name is Shelly Kubbernus. I am Métis woman born and raised in Edmonton, Alberta and have called Burnaby, BC home for the last 13 years; and I am a mother of three children, a chef, and an entrepreneur. I’m also Nana to my grandson, Miles, and another grandson who is due to arrive on April 3rd, 2023.
My food journey began as a young child who was always wanting to learn how to bake through watching my grandmother. She would create so many delicious dishes from her kitchen, and, most importantly, she would make Bannock. My desire to bake, cook, and create extended into high school where I completed three years of food services courses. I knew from that point forward that I wanted to be a part of the food industry one day, and I started to dream about attending culinary school. However, my dream was put on hold for 20 years, as I became a teen mom to my son, Christopher, at the age of 18 years old.
I often thought of my dream, but I had to work to support my family, which eventually grew. While working at the Native Seniors Centre, a nonprofit in Edmonton, as a Volunteer Coordinator, my position came with many roles, which included being a cook and driver for our weekly drop-in Soup and Bannock Wednesdays. Many people started asking me what culinary school I attended after each meal, as they could see how much I enjoyed the cooking part of my job. It was later that year that I decided to attend culinary school in Vancouver at The Art Institute of Vancouver (now known as LaSalle College).
When entering culinary school at the age of 37, I knew I wanted my own business one day, which, at that time, was an Indigenous food truck. Many of my instructors encouraged me to follow through with this immediately. However, I was still raising a young teen child at home who needed braces, and I had a hefty student loan that would be due six months after school ended.
While my fellow classmates all talked about working in hotels and fine dining, I knew that wasn’t me, and if I couldn't start a business then I wanted to work in the nonprofit sector, like I had previously. When people ask what hotel or fine dining restaurant I work in or have worked in, my answer is, “I don't and never have; I work in nonprofits.”
I feed the lost and hurting. I provide food as medicine. Not long after I started an online business, The Red River Bannock Company, where I offer a Bannock (Indigenous soul food) dry mix in 2 sizes that anyone can make in the comfort of their own home as well as an assortment of teas that are family inspired. I am constantly creating new tea blends, whether it’s a seasonal one or one to help navigate life challenges in a good way — all the while, providing the body and mind with much-needed love and nourishment.
VFR: Tell us about the inspiration behind starting The Red River Bannock Company.
SK: The Red River Bannock Company was started to pay homage to my late grandparents, Miles and Reta Norris. I wanted to honour what I was taught by my grandmother and share a part of my Métis culture while providing a taste of Indigenous soul food.
Growing up, I spent a great deal of time living with my grandparents and learning the Métis culture through their love of Métis style dancing. I spent time in my teens performing and competing with their square dance group, The Red River Wheelers, which is where my company name originates from. My grandparents have always been a huge source of inspiration to me. I have such a deep respect for their values, even long after they have been gone. I wanted to keep their memory and legacy alive and thriving through The Red River Bannock Company.
VFR: Bannock holds a special place in Indigenous culture, with many Indigenous Nations across North America having their own version of Bannock. Please share about your version and the different ways it can be prepared and enjoyed.
SK: My recipe is a slight adaptation of my grandmother’s recipe, since she never followed a recipe when making Bannock. Everything was measured by sight, handfuls, and a pinch of this.
When I would ask her for her recipe, she always replied, “My girl, I don't follow a recipe. With Bannock, you just know.” In my opinion, mine tastes just like my grandmother’s. Growing up, she always baked her Bannock in the oven, or, as some people call it, “oven Bannock.” She rarely made fried Bannock, better known as “frybread,” but when she did, it was a much-welcomed treat.
My product gives directions for both versions — baked and fried — that way you can choose how you want to prepare it.
Aside from that, Bannock is very versatile and can be used to make many other delicious items, such as Bannock cinnamon buns, Bannock pizza, Bannock dogs, Cinnamon sugar frybread, Bannock burger buns, Bannock loaf, Bannock Benny’s, Bannock grilled cheese, Bannock biscuits, and many more!
You can also add items to the mix, such as raisins, dried cranberries, and any other dried fruit, nuts, or chocolate chips. I personally have made several flavoured Bannock, such as gingerbread, rhubarb/lavender/walnut, cranberry orange, cherry chocolate chip, and chocolate banana.
I have used cookie cutters to cut out shapes with my grandson for special occasions like Christmas. He loves making Bannock with me, which inspired me to have a “First Bannock Making Kit” — teaching kids in the kitchen at a young age is something I encourage.
VFR: In addition to being a business owner, you also work at Kilala Lelum (Urban Indigenous Health and Healing Cooperative), a remarkable organization that partners Indigenous Elders with physicians and allied health professionals to provide physical, mental, and spiritual care to the community in Vancouver's Downtown Eastside.
SK: After training as a culinary professional, what drew you to working with Kilala Lelum compared to following the more traditional path of working in a restaurant or hotel?
I knew when entering culinary school, my path never involved the traditional path of a restaurant or hotel. I always had a strong desire to help people, even if that meant through food. Food is a powerful medicine that is able to provide the much-needed comfort that some people need in order to make good decisions.
When your belly is empty and growling for food, you can’t focus until that need is met. Unfortunately, that’s something we see daily here in Vancouver, especially in the Downtown Eastside. That’s what drew me to my role as Kitchen Manager at Kilala Lelum. When I came across the job posting for my role, my first thought was, “This is amazing — I want to work there!” Everything about the role was amazing and nothing like I’ve ever done before. Additionally, to have Indigenous Elders involved in the care of the community is very special, especially when so many people have been disconnected from their culture, territories, and communities.
Kilala Lelum also offers a medication management program that provides meals to its members, so they are able to metabolize their medications properly in order to heal. It is quite something in itself and plays a very important role in a person's overall well-being. To know that my staff and I play a huge role in our members' healing journey by providing food as medicine is rewarding and leaves your heart full at the end of the day.
VFR: In your nonprofit work, how have you seen food and mealtime play a role in healing and transformation?
SK: Food brings people together. It's comforting to those who don’t have family and provides much-needed fellowship to those who have lost their way and are hurting. It brings smiles to many, knowing that they don’t have to worry about where their next meal is coming from and that they belong to this small community that is safe and makes them feel like family.
VFR: Finally, how can people purchase items from The Red River Bannock Company, so they can try your delicious food?
SK: The Red River Bannock Company can be found here at: http://redriverbannock.ca
I can also be found on Facebook and Instagram:
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