bunnyjadwiga: (Default)
So, if you were going to attend a class (at Pennsic) on "10 Simple Medieval Herbs"
what herbs would you like to see covered?

What other information would you like to see covered?

bunnyjadwiga: (Default)
3 classes, to get back in the swing of things:
1- Herbal Sallets and Green Pottages
2- Historical Research in the Modern Library
3- Medieval Hygiene and Manners
bunnyjadwiga: (Default)
Over the time I've been teaching in the SCA (and teaching in libraryland) I've developed a very specific teaching style for the SCA (teaching in libraries, and teaching tech, are a slightly different proposition that I address from a different angle, though there are similarities in my professional and my SCA styles).

But... my SCA teaching style tends to violate EVERY rule of good teaching as I learned it. I may have an outline, but I seldom teach from it. There are few or no bullet points. I may repeat myself, double back, or leave material out. I let people jump in and comment in the class, sometimes dragging us off topic. I even wander from the topic. I tell silly stories. I throw myself on the mercy of the class. I rush around waving papers, I admit when I'm disorganized, I seem to myself like a mess. I bring 8 million times more handout than anyone can use-- I'm the Queen of Handouts. Ok, yes, I do use visual aids and hands-on (and sometimes noses-on or tastebuds-on) realia. But This is No Way To Run A Class.

And yet... it works, for me. In fact, I sometimes seem to have groupies. People who come to the same class repeatedly, or come to everything I teach at Pennsic. I'm not boasting here: I am puzzled.

And somehow, my classes seem to go better when I stick with the style I use, when I start the class with "I hate talking to quiet classrooms!" and I ask people to be sure to remind me to get back to points I've forgotten. Not always, of course, and some people find the Here are Handouts and We'll Pass Around Stuff to Look At And Jadwiga Babbles style frustrating. But the classes are full of energy and most people like them. I keep trying to get substantive feedback on 'em -- my latest attempt was handing out comment cards at the end and asking for one thing each person liked, and one thing they thought could be improved.

Anyway, I came across this link on good presentations in the last list I posted:
Effective Presentations -- More Than One Way to Impress an Audience

1. Do your homework.
2. Pick your venues, know your audience.
3. Give 'em lots of new stuff.
4. Make sure your information is practical and useful.
5. No bullet point slides. Interesting, relevant pictures, graphics, screen-shots.
6. Give 'em lots of handouts.
7. Go with the flow.
8. Use multimedia.
9. Speak enthusiastically and passionately.
10. Tell stories

THIS IS WHAT I DO! This is MY Style! Hey, maybe it's not all wrong after all.

On the other hand, having an outline never hurts :)
bunnyjadwiga: (Default)
I think this is the handout I'm using for Wildly Weedy Herbs at Pennsic:
bunnyjadwiga: (Default)
  1. Greens-- most popular in fall/winter and spring-- esp. mentioned for Lent
    1. Leeks
    2. Spinach
    3. Beet greens (aka swiss chard)
    4. Lettuces
    5. Cabbage/coleworts
      1. Note that broccoli, cauliflower, are late period and usually fall veg, though some broccoli & broccoli raab is now available in the spring
      2. brussels sprouts? who knows? the documentation we have is for cutting the baby cabbages that sprout from the stem after cabbage is harvested.
    Potherbs: used apparently all year round, incombination with (1)
    1. Parsley
    2. cress
    3. Turnip greens
    4. Mustardgreens and other potherbs
  2. Roots-- have a definite growing season, generally harvested in summer/fall; can be kept in cold storage/pickled
    1. onions (though scallions/green onions are available in the spring)
    2. garlic
    3. parsnips/carrots
    4. turnips/navews, etc
  3. Fruit
    1. Apples: season early August-mid-november
    2. Pears: July through frost
    3. Medlars: after frost
    4. Quinces: September-December
    5. Strawberries: May/June
    6. Blackberries: July through Michaelmas (Sept 29)
    7. Melons: midsummer through September
    8. mulberries: June/July
    9. Apricots?
    10. Peaches: Midsummer through september
    11. cherries: midsummer (July?)
    12. Sloes/plums: midsummer
    13. lingonberries, whortleberries, etc.
  4. Other Veg
    1. Lagenaria gourds: midsummer through Novembe
    2. Fava beans
    3. Peas: fresh-- May; dried: ?
    4. Asparagus: spring, esp. May
  5. Grains
    1. Barley: september?
    2. "Winter" Wheat: July-early august
    3. Rye
    4. Millet
    5. Oats
  6. Meat: available year-round, but slaughtering was also seasonal
    1. Kid
    2. Lamb: early lamb is spring-summer
    3. Mutton: year round, though most culling done in fall.
    4. Veal
    5. Beef: year round, though most culling done in fall.
    6. Pig: fattened and killed in November, usually
    7. Chicken: year round
    8. Game birds
    9. Venison
    10. Rabbits/Hares: available year round, though more plentiful in summer/early fall
These are rough estimates based on English sources, and current modern parameters.

Ok, so what else am I missing?
bunnyjadwiga: (Default)
What I want to cover:
  1. Spreading out the harvest
    1. diversity of cultivars
    2. early/late starting
    3. cool, dry storage
  2. Preservation Methods
    1.  Two main methods of preserving: excluding air, excluding moisture
    2.  Fermentation/other bacterial/chemical methods; and why it is a special case
  3. Drying
    1. Grains
    2. Fruits/vegs
    3. Meat/Fish
  4. Air exclusion/carbon dioxide
    1.   burying
    2. sealed containers
    3. fat or aspic
    4. other media, such as honey
  5. Salting/Pickling, Fermentation
    1.   salt
    2. vinegar
    3. alcohol
    4. fermentation
    5. cheese
  6. Sugar preservation
    1. qualities of sugar
    2. suckets, comfits & preserves
  7. Smoking: an add-on

dried fruit
dried beef (not jerky)
dried peaches with sugar (de Nola)
pears in honey
keg sourkraut
pear compote
candied lemon peel
sour cherry preserves

Comments and suggestions welcomed
bunnyjadwiga: (Default)
Using the Modern Library for Medieval Research
Sunday August 5, 4pm at AS 5
A discussion of techniques and tools to use for library research.
Handouts ($1) limited to 15 students.

Scented Oils
Sunday August 5 12 noon to 2 pm at AS 5
Use essential oils to blend a body oil for yourself. Discussion of
period scents and processes. Materials ($4) limited to 40 students.

Making Medieval Style Mustards
Monday August 6, 10 am-11 am, AS 4
Hands-on mustard sauce making, with discussion of medieval recipes and
techniques. Materials ($1.50) limited to 40.

Known World Librarians Gathering
Monday August 6, 7-9pm at AS 5
If you are a librarian, a library groupie, a library, or anything like
it, come join us for gossip, information exchange and fellowship.

Preserving the Harvest
Tuesday, August 7, 9am at AS 5
When were different foods harvested? How were they preserved? Some
food samples will be available. Handouts ($1) limited to 30.

East Kingdom Herbalists and Apothecaries Guild meeting
Tuesday August 7, 10am at AS 3
Join us for a meeting and discussion of herbal projects and methods,

Wildly Weedy Herbs
Wednesday August 8, 4pm at AS 5
What weeds of today were useful medieval herbs, and how were they
used? Walking not required. Handout and Materials ($1) limited to
15 students.

Beyond the Herb-Wife: Herbalism, Feminism and History
Lecture/discussion will discuss the history of the herbalist and of
women in healing, with particular attention to differences in modern
historiography and popular views. Handouts $1
Thursday August 9, 8am, AS 4
bunnyjadwiga: (Default)
One of the classes I'm teaching is "Wildly Weedy Herbs" (not on the
schedule yet, but it'll be Monday, 8/14, 5PM, AS04)

Period uses for plants that grow wild in North America; lawn weeds,
hedgerows, roadsides, parks, waste places. Also guidelines/suggestions
for gathering/ transplanting when appropriate. No walking required.

The plants I'm planning to cover are:
Bedstraw and cleavers
Lamb's quarters /pigweed/fat hen
Ground Ivy/Alehoof
Mustard and Charlock

That seems like a good spread of things you can find growing around,
that I feel are easy to identify.

Anybody have questions/suggestions for me?
bunnyjadwiga: (Default)
Just so I don't forget, here's my Pennsic Class Schedule so far:

Medieval Mustards scheduled for Saturday 8/12 at 9:00 am,
Scented Oils on Sunday 8/13 at 3:00 pm,
Known World Librarian's Meeting on Monday 8/14 at 6:00 pm,
Historic Research in the Modern Library on Tuesday 8/15 at 9:00 am,
East Kingdom Herbalist & Apothecaries Guild Meeting on Tuesday 8/15 at 12:00 noon,
Herbal Sallets and Green Pottages on Thursday 8/17 at 10:00 am,
Medieval and Renaissance Hygiene on Thursday 8/17 at 11:00 am, and
Women and Medicine in Period on Friday 8/18 at 9:00 am


May. 26th, 2006 10:19 am
bunnyjadwiga: (Default)
So, someone talked me into doing a class at Pennsic that I'd never done anywhere before and never thought of teaching before-- subject of my choice. I've thought of several but all of them took too much research to get to before this Pennsic

Ok, now I choose.
Wild, Weedy Herbs
Period uses for plants that grow wild in North America; lawn weeds, hedgerows, roadsides, parks, waste places. Also some guidelines and suggestions for gathering or transplanting when appropriate.

bunnyjadwiga: (Default)
Here's another class blurb. I'm working on standardizing these. Suggestions welcomed...

Herbal Sallets and Green Pottages
What herbs and greens were used for salads and cooked vegetables in period? How to make a medieval salad; how cooked greens can be appetizing. Food samples, handouts. Class will prepare a salad as a group exercise.

bunnyjadwiga: (Default)
Ok, here's my draft class blurb for this class. Obviously it can't just say "the instructor will wander around the classroom passing around books and babbling randomly about the elements of medieval/renaissance garden design."

Development, design, and elements of medieval and Renaissance gardens. View and discuss depictions of period gardens and layouts. Elements you can incorporate in your own garden or encampment. Enclosures, turfseats, decorations, plants, etc. Handouts available.

Here's links to 2 of the three handouts. I don't post the picture-pages I use because I have not found out the copyright status of the book I took most of them from, Frank Crisp's Medieval Gardens.
bunnyjadwiga: (Default)
I've read the results of my "New Class Topic" poll: http://www.livejournal.com/poll/?id=678211
And the winner is, Harvesting and Preserving.

Notes to self:
1. What was harvested when
2. Preservation techniques: Le Menagier on roses, grapes, compost
3. Preservation: Domostroi on apples & pears in honey
4. Dried foods: what got dried, when
5. What to do with fish: dried, salted, and pies/aspics
6. Fermentation
7. Grain preservation
8. Burying
9. Pickling and salting
bunnyjadwiga: (Default)
I'm trying to decide what to teach at Pennsic.

My mustards class?
Scented oils?
Medieval Gardens?
Sallets and Green pottages?
Women & Medicine in Period?
A cooking class?
Some Slavic-related stuff?

Brid challenged me to teach a class that I had never taught anywhere else and I never thought of teaching before... that's a challenge. I've thought about teaching so many things.
bunnyjadwiga: (Default)
My Sallets and Green pottages handout has been updated for this weekend's class at Cooking Thing.
I'm not sure I've improved it all that much, but I've certainly made it LONGER and added citations. Please take a look at it and give me comments if you can.
bunnyjadwiga: (Default)
From Thomas Hill's Gardener's Labyrinth:

The Purslane is one of the Garden herbs, served first in Sallets, with Oyle, Vinegar, and a little Salt, as well at the mean, as rich mens Tables, yea this for a dainty dish with many served first at Table in the winter time, preserved...

So, purslane (yes we are talking about the fleshy weed) was served with oil, vinegar and salt, at all levels of society. It was also preserved or pickled to make a "dainty dish"

This plant aptest for the Lent time (for that the same is oftner or more common used in this season) . . . for that it is the first Pot-herb which is found in Gardens about the Lent time. . . This pot herb (after the tops cut off and thrown away) ought to be sodden without water, in that the same (the seething) yeildeth much moisture, for contented with the liquor, it refuseth any other broth added, so that this otherwise sodden, loseth the kindly and naturall juyce of the same, and besides too hastily drowned or overcome with the same. This being very tender after the seething, ought to be finely chopped with a woodden knife, ortherwise stamped and turned often in the beaten of it, which wrought up into round heaps, and fryed in the sweetest oile or butter, must be so prepared with a quantity of Verjuyce and Pepper bruised, that it may more delight the tast.

The Borage or Buglosse, or Longde-beefe serving for the pot, when the leaves are yet tender, and the flowers for Sallets. . .

Hill gives certain folk remedies designed to make Parsley grow "crisped in leaf" which suggest that the ruffled-leaf parsley was a known but little understood variant; he also cites a number of classical authors who speak of male and female varieties, the female having bigger stems and crisper leaves.


bunnyjadwiga: (Default)

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