Episodes
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Monday Jul 18, 2016
Episode 20c - Njal's Saga (Part 3)
Monday Jul 18, 2016
Monday Jul 18, 2016
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Friday Jul 08, 2016
Episode 20b - Njal's Saga (Part 2)
Friday Jul 08, 2016
Friday Jul 08, 2016
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Friday Jun 03, 2016
Episode 20a - Njal's Saga (Part 1)
Friday Jun 03, 2016
Friday Jun 03, 2016
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Friday May 06, 2016
Friday May 06, 2016
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In this fun-filled episode, John and Andy offer their judgments on The Saga of the People of Reykjadal and Killer-Skuta. Listen and learn how a leather thong can really improve your spear-throwing distance. It’s true. You’ll also learn about the wonders of hearth bread with butter and be introduced to the BCDM, our newest method for calculating a saga’s body count. It’s an action packed episode with plenty of laughs and some good discussion of history and literature. Those of you who prefer a steady flow of action and laughs will have to forgive us for our scholarly tangents, but those with a genuine interest in saga literature will get what they came here for.
For those interested in the ankyle, we recommend the following:
There are a number of videos featuring the use of the ankyle/amentum. We’ve selected the following two as the most reasonable illustrations of the tool.
Ankyle for distanceSlo-mo ankyle
As promised, I’m including the recipe for hearth bread that John mentions in Notable Witticism:
Thorgeir Butter-Ring’s Bread
Ingredients
3 cups whole wheat or rye flour
2 cups white or all-purpose flour
3/4 cup steel-cut or rolled oats
1 tsp. salt
1 tsp. baking soda
2 cups water
Items Needed
Baking Stone
Large Bowl
Wooden Spoon
Oven (I mean, go ahead and hearth-bake the bread if you want to be a stickler for accuracy).
Instructions
Mix together both kinds of flour, the oats, the salt, and the baking soda in a large bowl.
Gradually add water while stirring with a wooden spoon until it is stiff and difficult to stir further. NOTE: do not use an automatic mixer for this step. Seriously, how many 10th century Icelanders do you think had a KitchenAid?
On a lightly floured surface, knead the dough (you may want to wet or flour your hands for this step). Stop when dough is malleable and thoroughly integrated.
Form the dough into a round or oval shape on a baking stone and place it in the oven. NOTE: The oven is still cold at this point.
Now set the oven to 375 degree Fahrenheit (190 Celsius), and bake for 55-70 minutes (depending on elevation and oven).
Take the bread out of the oven when it looks, you know, bready (I’m not a cook. Also, it’s unlikely that actual 10th century Icelanders, who cooked their bread in fire ashes or on a hearth-stone, were overly fussy about exact timing. Eyeball it). Let it cool on a rack.
Eat the bread while it’s warm. And of course, Thorgeir Butter-Ring recommends using plenty of butter, but I found cheese, honey, or apple slices works fine too.

Friday Apr 15, 2016
Episode 19b - The Saga of the People of Reykjadal and Killer-Skuta (Part 2)
Friday Apr 15, 2016
Friday Apr 15, 2016
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Come to Mývatn, where the scenery stuns, the flies bite, and swords sting! In this episode, we welcome Killer-Skúta back to Iceland. Not bound by the conditions of the settlement established by Áskel on his deathbed, Skúta is free to wreak vengeance upon those who dishonored his family. He’ll also have to contend with the various families in the region who don’t take so kindly to his handling of their kin folk. And that’s the story, more or less. Killer-Skúta certainly earns his nickname in this one. Along the way, you’ll also learn the worst way to die in Mývatn. It's really unpleasant. Enjoy!