Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
The great outdoorsman Dick Person gives you his recipe for Bannock, otherwise known as bread in a pan.
Tags:Bannock Bread Recipe for Campfire,Bannock Bread Recipe,Campfire Bread Recipe,camping food tips,dick person,Fresh Bread Recipe,How to Cook in the Outdoors,How to Cook when Camping,How to Make Bannock,camping
Grab video code:
Dick: Lora, how would you like to have some fresh bread? I know we are out here on the trail and what not but this is a possibility and it's called Bannock.
Lora: What Bannock?
Dick: Bannock yeah.
Lora: What's that?
Dick: It's the name that comes from the Scots when they came over and start to working for the Hudson Bay Company, they started making the stuff on the trail and pretty soon --.
Lora: In North America.
Dick: Yeah, everybody adapted it and it's highly nutritious bread. Very tasty and it's not that difficult that to learn how to make.
Lora: Well, I think I should learn how to make some of Bannock.
Dick: I think this should be a part of your trail practice.
Lora: I think so too. Alright let's go do it.
Dick: Alright. Making Bannock I like to start with about three cups of organic flour, goes in the pan first. Then, I have to measure in the baking powder and I use about one big tipping teaspoon. For that amount, maybe a tad more. Now, then that has to be stirred in, so that's evenly distributed in the flour. Alright, next add a little hole right there in the middle, in go my whipped eggs, which I whipped with the fork. Then I am going to add some water to that and I am going to start my stirring. So I want to get the egg evenly distributed in the flour. Little bit more water. You want to make sure that you add a little bit on the softer side, little bit more water than not enough. Alright, now that is starting to work already. So I want to get my other ingredients in. I love coconut, so I am going to shake some coconut into that. Raisins, you can put almost anything in here that you want, it is kind of like an omelet. Just let your imagination run wild. Bit of cinnamon, a little spicy flavor and then some high bush cranberry. I picked right from behind me. Okay, now I start stirring that together. Little bit more water and basically it is ready to go. It is ready for the fry pan now. When I put this into the fry pan, the fry pan is sort of medium hot, not scorching hot because if it was, then it would scorch the batter as it goes in, but what I want is a kind of a slow even heat underneath it. That is why it's here over the coals. I will distribute it around in the fry pan and as it begins to reach the point of turnover, it will start to withdraw from the sides of the frying pan. Then I will turn it over and then we are away. Lora.
Dick: I think this is done. Let me just check. Oh yeah, for sure. Would you like a taste?
Lora: I would love it.
Dick: Alright, do you know Lora, I have been making this stuff for about 50 years. One reason it because it's one of the easiest breads you can make when you are on the trail. Let us just take note, and how young I still look. So it is Bannock that does it.
Lora: Okay. Oh Dick. So this will be considered a staple when you are out on the trail.
Dick: This is a staple, right. We make it plain for lunches. We make it with fruits and things for desserts and it's just a very versatile type of bread to have on the trail.
Dick: You better say that are not too over. Okay, I am going to try a piece now. Aha.