[Sca-cooks] pates, spreads - modern processed/altered foods

[Elaine Koogler]

When I'm buying stuff for a feast, I usually go to a combination of places.
I purchase most of my meat either from the butcher at the local Amish market
and/or a local butcher who gives me really good prices on top quality meats.
I buy my veggies from the Amish market because they give me the very best
prices for the highest quality fruits and veggies.  A lot of other stuff
(eggs, pie shells, canned goods, etc.) I get from a member of our Barony who
is the manager of a Fasstop convenience store...he orders the items from his
wholesale supplier.  I also shop BJ's and Sam's.  I purchase most of my
herbs from a local grower, if the event is late enough in the summer/fall,
so that she has a good supply.

Hope this helps...

Kiri

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of mls
> Sent: Thursday, January 31, 2002 5:36 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] pates, spreads - modern processed/altered foods
>
>
> Thank you, Phlip.
>
> I guess I wasn't specific enough.  I'm not really looking for
> help - I know
> what I've used in the past (Farmers' mkt produce and wholesale meat
> supplier)....and know that next time I'll do the same wrt the veg
> and fruits
> (or grow the former, my espalier doesn't produce enough of the
> latter for a
> feast), but will either learn to butcher, get a friend to do it, and/or go
> to a local "one-of" place - butcher or farm.
>
> What I had hoped to do was learn what other people do/did, WHY,
> and start a
> discussion.
>
> Local produce (often organic), non-anti-biotic meats, free-range,
> not-overbred-breeds, etc seem to be a big deal in trendy restaurants (from
> experience, according to the chef cousin, and via TV), in the NY
> Times food
> section, and in some of the newer cook books.  These ideas sometimes are
> found in current food magazines, but not as much as the above three.  I am
> curious how far this trend extends and is this something that SCA
> Head Cooks
> think about.
>
> These topics have fallen on deaf ears at work.  This seemed like a good
> forum for these questions.
>
> thanks
> serena
> >
> > > On this topic, I was wondering where feast stewards purchase the bulk
> foods for their
> >>  creations?   Why there?  price, organic....?
> >
>
>
>
>
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