Gratitude

This past season and year have been amazing.  First, I became the official food writer for “Renaissance Magazine.” 

Second, despite the weather, the appearance at Siouxland was well wmrf090913143orth it between the demonstrations and cookbook sales.  The cold and rainy weather did not diminish our spirits!

Third, we experienced some amazing weather at the Minnesota Renaissance Festival.  There was no rain until final weekend.  The demos went well, fed an average of 100 people each day, amd sold more cookbooks.  Also, the community kitchen in which we help feed the cast members, were nominated and received the “Best Group Award” in 2009 at the Minnesota Renaissance Festival.  We were touched by everyone’s generosity and kindness; we couldn’t have done it without your help. 

I almost forgot to add that I also won a $100 gift certificate for my website as part of a Passion and Quality campaign.

We plan on returning in 2010.  Thank you all.

Ship Provisions during the early 17th century

A friend/colleague forwarded me some information regarding the typical provisions on ships (particularly the Dutch East India Company) during the early 17th century.  It was forwarded to me by MacGregor’s Historical Games.

Source:  It is taken from the Halve Maen (Half Moon) interpretive manual found at http://www.hrmm.org/halfmoon/manual.htm

I thought fan of food and historical research may appreciate this list.

1. Meat (Beef)
2. Bacon (Pork)
3. Wine
4. Brandy
5. Oil
6. Klein beer (i.e. small beer)
7. “Good” beer
8. Spanish Wine
9. French Wine
10. Vinegar
11. Water
12. Ham (for officers)
13. Smoked Beef (for officers)
14. Smoked tongue (for officers)
15. Biscuit
16. Groats
17. White peas
18. Gray peas
19. Beans
20. Butter
21. Stock-fish (usually dried cod)
22. Cream Cheese
23. Hard Cheese
24. Salted Pork
25. Salted Beef
26. Pickled Herring
27. Whale Blubber
28. Brandy
29. Salt
30. Mustard Seed

I find it interesting that brandy is listed twice on the list.