bunnyjadwiga

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?

Thanks.

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
http://blogs.salon.com/0002007/categories/businessInnovation/2006/11/15.html#a1697

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 :)

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?

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

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)

Description:
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:
Plantain
Purslane
Chicory
Dandelion
Johnny-jump-ups
Violets
Chickweed
Celandine
Bedstraw and cleavers
Mugwort/Motherwort/Artemesias
Catnip
Roses
Mints
Yarrow
Tansy
Nettle
Teasel
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?

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.

NYAH!

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.

• http://gallowglass.org/jadwiga/herbs/medievalgardens.htm
  
• http://gallowglass.org/jadwiga/herbs/yourgarden.html
  

[Poll #678211]

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.
http://gallowglass.org/jadwiga/SCA/cooking/greens.html