SC - Radio program on 1527 feast

[Harry Brandt]

It's a serious question, especially as this is the magazine that everyone who
belongs to the SCA gets, and may be the only source of information for some
folks.  The editor of CA is a good friend, and I know that she does everything
she can to find readers for each CA that are well-versed in the field in
question to check out content before the CA is published.  I'm not sure that
something similar could be done for TI in light of the variety of articles
offered, but perhaps that might be something that could be considered,
especially for those articles that deal with historical information.

Kiri

"Decker, Terry D." wrote:

> I understand that the current TI editor is retiring and that the BoD has
> been seeking a replacement, so any complaints may be lost in the shuffle.  I
> think an article on period food for tavern and field might be a better
> response.
>
> In the same vein, I found the article on Viking cookery curious.  The barley
> bread is more like Sumerian bappir than any Scandinavian bread and the
> author total ignored rye, despite it being the most common grain in far
> Northern Europe at the time.  I'm thinking of making some comments in a
> letter to the editor to see if I can elicit a response from the author.
>
> Considering the quality of the coffee article from about a year ago, TI
> seems to be doing an abysmal job of "getting it right" in authenticity and
> accuracy of their culinary articles.  What could a new TI editor do to
> improve the quality of their culinary articles to meet our general
> standards?
>
> Bear
>
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