SC - Attn all EK "SCA-COOKS" members...

[Philip & Susan Troy]

> If we wanted a journal where the articles had a "quality stamp of
> approval" we would need to have them checked by either an editor alone,
> or (better) by one or more referees.

Which is actually what we have now -- when I get a new URL for the SCA
A&S pages, I either look at them myself or ask someone that I know has
a clue to look at them (say, Cariadoc for food), and they in turn
might make some suggestions to the author and tell me what they think
of the page. I then link it or not, and the author may or may not
follow up on the advice they receive.

I also put things from other people on the web under the same process,
i.e. "Footwear of the Middle Ages".

- -- Gregory Blount
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================