John Marshall Atte Forde

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Photo by Lee Ann Posavad
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Introduction

Lord John Marshall atte Forde

Member of SCA since 1999

The arts of food Lord John’s passion is learning about the foods and beverages of SCA period and bringing them to the understanding, and appreciation, of the modern world. Many of today's most basic foods are similar to those of period, and we cannot understand today's food without knowing that of our ancestors.

• 04/06/2002 Award of Arms
• 04/12/2003 Companion of the Burdened Tyger
• 07/22/2006 Companion of the Manche
• 06/07/2008 Companion of the Burdened Tyger
• 10/18/2008 Companion of the Silver Crescent
• 2009 Northern Lights, third place overall

Persona

My persona is a traveling 12th Century Merchant from the Shropshire area of England. He is married to the half-Welsh Elizabet and together they travel the world, collecting interesting objects and eating and cooking the foods they find.

Offices & Positions

• Name of Position, Location, mm/dd/yyyy to mm/dd/yyyy
• List in Chronological order, oldest to newest

Event Staff

• Alles Faire in Love and War (2000 dayboard, 2001-2005 assisted in kitchen)
• Games and Galliards (2001 co-head of feast, 2002 co-head of feast)
• Autumn Schola (2001 dayboard, 2003 dayboard, 2004 dayboard)
• Green Lane demo (dinner for participants in 2002, 2003, 2004, 2007, 2009)
• Sword & Chrysanthenum (2002 head of kitchen for the “Inn” dinner)
• 12th Night (2003 head up kitchen for “all day dayboard”)
• Emmaus Faire (2003 dayboard)
• Cooking Thing (2007 head of one course for feast)
• Noisemaker’s (2007 lead cook feast (RP), 2008, lead cook, feast)
• Blue Horn Tavern (2007 dayboard)
• Coronation of Konrad and Brenwyn, 2008 (lead cook for one course)
• Artisan’s Challenge, Display and Workshop (2010, 2011 dayboard)
• Crown Tournament (2011 head coordinator of dayboard)
• Bhakail Yule 2014 - Assistant to the Head Kitchener and Chief Pretzel Maker
• Artisan's Village 2016 - Taught open fire baking in Cooking Village
• Southern Region War Camp June 2016 - Assisted Martyn de Halliwell with Dayboard
• Bhakail Yule 2016 - Head Chef for Feast

Projects & Publications

https://sites.google.com/site/johnmarshallsite/Home

Have taught numerous classes on cheesemaking, buttermaking, several variations of "The Effects of Yeast on Beer", sausagemaking, and a day long class called "From Milk to Meal", where cheese was made from milk, butter was churned, pasta dough was made and then all of these were combined to make raviole. All of this is done outdoors, over an open fire.