[Sca-cooks] 2014 Known World Bardic Congress and Cooks Collegium

[Pixel, Goddess and Queen]

Well, it's more a track, less than a theme, per se--I mis-spoke.

The event focus is cooking and bardic, the keynote speakers are our own 
Alys Katharine speaking on "Historic Cookery: Ivan Day and Hampton Court" 
and Rosalind Jehanne speaking on "Bringing History Alive in Song or 
Story".

And in honor of it being in Wisconsin, the fermented/cured track. But it's 
not really a theme, because, well, it's a track.

Margaret, who should occasionally let the brain run longer before the 
hands touch the keyboard

On Wed, 18 Sep 2013, David Friedman wrote:

> How broadly is that defined? Does it include pickles? Preserves? I know what 
> "fermented" means but am not sure how "cured" is defined.
>
> On 9/18/13 4:06 PM, Pixel, Goddess and Queen wrote:
>> 
>> Yes, the theme is "Fermented and Cured Foods". Because it's Wisconsin. ;-) 
>> Beer and brats and sauerkraut and cheese curds and pickles and probably 
>> other things I am forgetting. ;-)
>> 
>> Margaret, cooking classes coordinator
>> 
>> On Wed, 18 Sep 2013, Sharon Palmer wrote:
>> 
>>>> The Kingdom of Northshield looks forward to welcoming cooks, bards, 
>>>> brewers, vintners, people who like to eat, people who like to drink, and 
>>>> people who like to be entertained to the seventh Known World Bardic 
>>>> Congress and Cooks Collegium to be held at Camp Wawbeek in beautiful 
>>>> Wisconsin Dells, Wisconsin on Labour Day weekend, August 29 - September 
>>>> 1, 2014.
>>> 
>>> They tell me the topic is "Fermented and Cured foods", which sounds like 
>>> many here would be interested.  Wisconsin is my home state, and I hope to 
>>> go.
>>> 
>>> Ranvaig
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>
> -- 
> David Friedman
> www.daviddfriedman.com
> http://daviddfriedman.blogspot.com/
>
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