[Sca-cooks] RE: Butter and Brie and Yams, Oh my!

[Dunbar, Debra]

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Oddly enough, I've been bemoaning the fact that it is very difficult to
stroll into the local Safeway (or even your local Farmers' Market) and get
produce that isn't some hybrid genetic engineered mutant.  Even the organic
stuff isn't really a variety that would have been found in Medieval Europe.
Everything labeled "yams" seems to be some variety of sweet potato, and now
cheeses aren't really what they say they are, and even that staple, butter,
is in dispute!

I'm so depressed!

Alys Katharine's comment about the holly has got me thinking.  How is it
practical to prepare a totally documented feast for an event?  Maybe for
some small cooking A&S thing, but to feed 200+?  How do cooks display their
Magnus Opus, their SCA doctoral work?  No matter how carefully prepared it's
always going to be flawed by modern yeast strains in your bread, modern
hybrid veggies, etc.

What's a part-time hobbist to do?
Wrynne