Kitty Neeposh and her sister, Julianna Neeposh, sit down with their mother, Lillian Neeposh, to talk about traditional Cree cooking—especially the methods used to make Bannock and traditional donuts. Lillian explains how flour was first introduced to the Mistissini area by the Hudson’s Bay Company during the fur trade, and she shares how Bannock became an essential food when supplies were scarce. Through her stories, she describes how Bannock was preserved, how it helped sustain Cree families in challenging times, and why these teachings still matter today.