In the November 2016 edition of the Dragon’s Tongue (my Barony’s newsletter), they ran an interview with me. You can find the file here if you want even more of my opinions on the SCA 🙂
If you missed seeing me present my pie entry on Sunday, now you can play along at home thanks to the video by Russ Gilman-Hunt:
During the Q&A portion I explained more about some of my recreation choices (such as how I chose the spices I used), about pie crusts generally, and where I hope to take this project in the future. Watching this now, I see soooooo much detail I could have added. I felt so constrained by the time limit, which was frustrating. I do wish I had talked more about my process; I think I didn’t give myself enough credit for how much work went into mastering making this one particular pie. But overall I felt incredibly good about my presentation, and I even (shockingly!) don’t hate watching this on film.
And if you want to hear everything I have to say on the subjects of medieval pie, 14th century English cooking, the intersection of food and social class, and how to choose ingredients that are as authentic as possible, clearly the only answer is to take a class from me at an event 🙂