A&S Championship 2019

Myrkfaelinn is pleased to host the annual Æthelmearc Arts & Sciences Championship, Saturday, November 16, 2019 from 9 AM – 6 PM in Ithaca, NY.

We invite and encourage artisans of all skill levels and ages to participate by entering their projects and documentation into this competition. Entrants, observers, and judges will all learn about diverse topics and can marvel at the wondrous things made by the populace of our sylvan kingdom.

See the format, guidelines, and expectations for the championship on the Æthelmearc A&S Ministry page, and then please register and let us know about your entry.

The person selected as champion typically holds the position for one year and may attend Their Majesties in court along with the other reign champions, such as heavy weapons, brewing, etc.


9am: Check-in opens – artists setup
10-11am: First judging slot
11-noon: Second judging slot
Noon-1pm: Lunch
1pm-2pm: Third judging slot
2pm-3pm: Fourth judging slot
3pm-4pm: Tea break with deserts
4pm: Court
6pm: Site closes

The event will be held at the First Presbyterian Church, 315 North Cayuga St., Ithaca, NY, 14850. Note that street parking is free on the weekends.

Master Hrólf á Fjárfelli will serve as autocrat. Any questions may be directed to him at hrolfr.a.fjarfelli@gmail.com or 607-272-2996. Sideboard will be provided by Maedbh ni Clerigh (Shelley Stuart). For dietary concerns, please contact her at moviepen@gmail.com.

The dayboard menu as of Sept. 17:

  • Makerouns (see my youth activity post on this page)
  • Beef stew by Cristina inghean Ghriogair
  • Pork loin served with a variety of 14th century sauces (all GF)
  • Perre (Harleian MS 4016) (pea soup, GF, Vegetarian, dairy free)
  • Selection of fruits and cheeses
  • Bread (freshly baked if I can swing it)
  • Almond precedella (pretzels) (1580)
  • Coffee, tea, tisane (barley water, served warm)

An update for the dayboard, as of Nov. 3. We are planning a lunch, and then a later afternoon “tea”. Currently on the menu:

For lunch:

  • Makerouns (14th c. – see my youth activity post on this page)
  • Beef stew by Cristina inghean Ghriogair
  • Pork loin served with a variety of 14th century sauces (all GF)
  • Perre (Harleian MS 4016) (pea soup, GF, Vegetarian, dairy free)
  • Bread (still planning on fresh-baked)

For tea:

  • Almond precedella (pretzels) (1580)
  • Coffee, tea, tisane (barley water, served warm)
  • Candied orange peels (later-period sugar redactions)
  • Candied almonds and/or nucato (14th c.)

Please reach out if your particular dietary needs aren’t covered, or if you would like more details about ingredients.

If you know that your child is interested in the Makerouns activity, please drop a note in the comments. It would be helpful for planning purposes.


Preregistration is always appreciated! Please send registrations to Hrólfr á Fjárfelli (Rolf Verberg), 680 Sheffield Rd, Ithaca, NY 14850. Make checks payable to ”SCA NY, Inc.—Dominion of Myrkfaelinn”. Please include modern name, SCA name and membership number (if a member) and a form of contact.

Fees for this event are as follows:
Adult Event Registration: $17
Adult Member Discount Event Registration: $12
Children 17 and younger: free
Please be prepared to show proof of membership at the door.

This is a Royal Progress event.


Youth Activities, led by Lady Maedbh ni Clerigh

Don your smocks, dust your hands (with flour), and ready your taste buds!

Ages 8(ish) and up will join Lady Meadbh ni Clerigh in the kitchen. Your task will be to create your version of medieval mac & cheese (makerouns) to serve as part of dayboard. You don’t have to be well-versed in the kitchen, just dexterous enough to handle kitchen tools.

We will offer a variety of medieval herbs, spices, and cheeses. Either as a team or individually, participants will prepare their own variant of this classic dish, combining the cheeses, herbs, and/or spices to satisfy their palate. We will then serve the makerouns as part of dayboard, where the populace can discover the breadth of this deceptively simple dish.

In addition, willing youth will also work on a late-period German dish, precedella (pretzel) made from almonds for dessert. (If this dish doesn’t survive pre-event testing, another dessert will be substituted.)

For the younger set, I will have out self-service crafts (felt designs, coloring, games, a puzzle, et cetera).

Nov 13, 2019 @ 6:47 pm