SC - By way of Introduction

[Robin Hackett]

Responded to privately (regarding group info in his area).

Leri


>Greetings all,
>
>I have just subscribed to this list, and only recently subscribed to
>SCA-east, where I heard about this one.  I have been in the SCA in a kind of
>passing fashion for about 3 years now.   I've only been to 2 events, and I
>used to make it to meetings in the town I was living in when I could(which
>was infrequently).  I've only recently moved into the Hudson Valley area and
>haven't made any local connections yet.  I was from the Barony of Wurm Wald,
>in mundane Illinois.
>
>Currently I am a student at the Culinary Institute of America, studying to be
>a chef.  Unfortunately, the history of cooking that they teach doesn't extend
>very far past Escoffier, and for the most part the school isn't a very good
>source on period food.
>I am looking for any information you might have.
>
>My interests include brewing, primarily meads and ciders.  Cheesemaking.  And
>any and all information about period food.
>
>One note, please excuse my email address.  I wanted something that less than
>one hundred other people used and began to get irritated when all my ideas
>were getting shot down.  I typed it in and it stuck.
>
>Thank you,
>
>Michael Farrell


robin.hackett at wadsworth.org