[Sca-cooks] Dayboards?

[Jim and Andi]

It's so interesting for me to see the differences in the Kingdoms. 99% of
our events are camping events, even in winter! We have a very few hotel
events. Of course, the weather here is much milder than there (I'm in
Nashville, TN, but Meridies covers the South).

Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Sue Clemenger
Sent: Wednesday, October 16, 2002 9:34 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Dayboards?


I'm from Artemisia (Atenveldt before we split off), and we don't have
dayboards, either, that I've noticed.
Our "traditional" feast package is usually lunch and dinner the day of
the event, although the lunch is more commonly served if the event in
question's being held somewhere where folks can't easily go get a
hamburger, or pick up nibbles at a grocery store.  I don't know that
I've ever seen a breakfast provided, outside of perhaps a basket of
rolls and fresh fruit for the Royal Room.
Camping events, folks are pretty much on their own--households do
kitchens and such, but it's not normally part of the official event.
--maire

Jim and Andi wrote:
>
> I am in Meridies, and have never heard of a "dayboard". Can someone please
> explain what these are exactly, where they began, historical references,
> etc? What is the practical purpose? Are they easier or more difficult to
> plan for and prepare than the traditional 3 meals? Around here, the event
> rarely provides lunch, just Friday (traveler's Fare) and Saturday dinner
> (feast) and Saturday and Sunday breakfasts. I'm really interested in the
> dayboard idea.
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