Skip to main content

Breakfast in Batchawanna Bay: Bannock, smoked lake trout and beef jerky.

Ian Brown

Breakfast for the long, eight hour drove between the Sault and Thunder Bay.

I stopped at The Vouageur, which is known locally by Sault food nuts for its smoked fish. It also sells bannock, the historic pan bread of the voyageurs, so I ordered some of that and some beef jerky (made up the road at White River) to, you know, go with it. The original road food, dude.

The smoked lake trout was fantastic.

Story continues below advertisement

I finished it in the parking lot, and now smell like an otter.

Ian Brown eats Canada

The beef jerky was beefy, but salty: I'm still hoping to find some moose jerky as good as the moose jerky a fishing guide named Mike Furfarro once gave me in Field, B.C. But neither the fish nor the beef were what anyone would call moist.

As for the bannock, let me say how far bakers have come.

Progress is not an illusion.

We really no longer need to eat bannock. This bannock at least had historical value, in that it tasted like it was actually baked 300 years ago.

It was as dry as a cow's crack, as they say in Alberta. In any event I 'm sure I will be able to have a bowel movement again sometime soon.

Story continues below advertisement

Until then, I remain. Period.

Report an error
About the Author

Feature More

Comments are closed

We have closed comments on this story for legal reasons. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.