SC - Alcohol and Kingdom Legislation

[L Herr-Gelatt and J R Gelatt]

>
>> > SCA funds (e.g. shire ) finds are not allowed to purchase alcohol
>> making
>> > materials per the most recent interpretation of the original bad
>> policy. :-(
>> >
>> > Ras
>> 
>My opinion then is to operate the guilds as independant entities from
>the group.
>There is no bar to the Guild taking the name of the group, as long as
>iit is not funded by, or operated by officers of, the local group.
>As long as all donations of money and materials comes from OUTSIDE the
>offices of the local group, the BOD ruling does not apply to guilds.
>The SCA corpora does not list a guilds among the official structures of
>the SCA, and groups them with (I believe) Households. 
<snip>
>Brandu
>

My queston is now this: As a cook am I considered an officer (assuming I
hold elected office---remeber that and autocra is considered an officer for
the time s/he serves), and if so, would I be in error to donate the wine for
a particular dish that was not subjected to heat (i.e. not evaporated and
therefore technically not for "cooking" purposes)?

This would substantially alter (already has altered) the face of period
cooking in the SCA. Whole slates of dishes are now "off limits" unless one
can find a substitute for the alcohol. While some groups are definately
going to abuse alcohol in dishes, others simply wish to provide dishes that
are accurate portrayals of standard historical dishes.

It would be like saying to a painter "I want you to paint an exact replica
of Van Gogh's Starry Night, but all shades of white, beige, and pastel are
off limits because they refract light in a way that might hurt someone's
eyes if they look at it incorrectly". 

Every recovery process begins with taking responsibility for one's actions
(can you tell I am married to one of the State's leading experts on
addictions? He is the Director of the largest Therapeutic Community in the
United States, which happens to be in a correctional facility). I think when
individual kingdoms over-legislate to the point where an artist may not
exercise their (harmless)creativity for fear of extreme cost, and their
quality of historical re-production suffers, thenit is time to re-examine
exactly whom is being protected, and why. I feel very strongly that we
cannot become the BIG BROTHER of everyone in the SCA. The individuals must
assume liability for their actions, and as long as they KNOW the dishes
contain alcohol (that's the cook's job---to get the menu out there with
ingredients lists, and answer queries in advance on the subject if
necessary), then as far as the SCA should be concerned, the bases are
covered. This is as simple as what cooks everywhere are already doing:
putting their contact information in the event announcement. In this way, if
anyone needs to know, they can simply ask the cook what is in the food. I
have done it countless times, and will likely do it countless more.

Aoife

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