And that got me to thinking: Cooks need herbs, too. And they need cheese.
We have all these guilds that do things, and we don't often do them together.
Mostly, I think, that's because guild membership ebbs and flows and people don't like to commit to things. But wouldn't it be really fantastic for the cooks to be able to put on their feasts using components made or grown by the other guilds? I was really tickled to make a couple gorgonzola cheeses for Collegium this past fall; so much so that I set about making a couple basket cheese and a couple MORE gorgonzola, originally for the Perfectly Period Feast but since we're having our Emeritus Feast in our local Shire of Mountain's Gate the cheeses will be at our local Feast instead.
It's so easy to get pulled in several directions in the SCA. It's important to me to learn things, and to get better at them, but there are some things I just can't get excited about on a daily basis. Like making garb - not exciting to me. But attempting to make gruit ale, even when I fail, is immensely interesting. Cheesemaking is interesting. Fermenting food is interesting. Fostering cooperation and promoting fellowship is interesting. It is said that people born under my stars become Jacks-of-all-trades, but Masters of none. That has been true of me, mostly because I become bored and move on to something else. But the art and science of creating food and drink in cooperation with microflora is challenging and fascinating, so there's a possibility that I may have found a niche. If it is possible to promote the humans working cooperatively, too, that would make me feel very good.
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