[Sca-cooks] on topic: Healthy Feasts - was OT: diet, was sugar problems

Patrick Levesque petruvoda at videotron.ca
Sat Aug 5 17:54:45 PDT 2006

I leave caloric intake to be each diner's responsibility. I do ensure,
however, that I have an acceptable (and acceptably period) variety of types
of food (fruits, veggies, dairy, meat, fish, grains, nuts, whatever...).
Some of the dishes that I prepare are definitely loaded with fats and/or
sugars, but overall I believe I offer balanced feast.

Actually, if you follow period dietary/medical advice when you begin to plan
your feast, your very likely to end up with something that is well-balanced
for the modern diner.


> On Aug 5, 2006, at 12:58 PM, Tom Vincent wrote:
>> In the SCA, are any cooks/chefs/feastocrats consciously (or
>> conscientiously) adjusting feast menus to cut back on the fats and
>> increase the use of healthier ingredients?  I'm often horrified at the
>> amount of cheeses, meats, butter & oil that goes into so many of the
>> dishes I see (or help) prepare at feasts.  The only way I can justify
>> partaking in the feasts is by working a few pounds off in the kitchen
>> beforehand and being a server during. :)

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