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new balance athletic shoes (uk) ltd A feast of medieval history at Camlann Medieval Village It may be a bit unusual to visitors goosefat candles, Olde English banter, hirsute men in robes and leggings but for the roleplaying residents of this tiny community, whimsy is a way of life.The village, four miles north of Carnation, is a fullscale model of life in the Middle Ages, where visitors can mingle with volunteers who mold their conversation, costumes and craft after 14thcentury English peasants.Founded in 1981, the village served first as grounds for an annual Summer Faire, during which visitors could watch medieval theater, make crafts and get a glimpse of how peasants spent their days.A few years ago, the village transformed into a more permanent display. Visitors now can tour the area during weekends from May to September for a more relaxed glimpse into the past and enjoy occasional special events usually "feasts" throughout the year."Our goal is to get people in touch with our heritage," quoth Roger Shell, Camlann's founder and "innkeeper," from outside the village's gates the only place he could hold a modern conversation. "The 14th century is a lot closer to us than one would imagine. These issues of the environment, food, government . there are a lot of things we could learn about their society."The lessons show themselves in the simple ways that Camlann is run. From its treeflanked outcrop, the hamlet is far from the hustle and bustle of city life.The buildings are wooden, lit with candles and painted modestly, modeled after the architecture of the period. The walking trail, which loops from the entrance through the settlement, is dirt and lined with rustling leaves and chirping birds.The village, in a consistent attempt to stay genuine, doesn't feature most of the archetypes that make up the storybook medieval scene. There are no armored knights or magical wizards. Residents don't fight dragons or flirt with princesses. Steeds, noble or otherwise, are nowhere to be found.Instead, visitors are invited to relish a more accurate representation by enjoying the scenery and serenity of the village. It's surprising just how peaceful a place can be without the background hum of electricity.That is, of course, unless a fellow traveler's cell phone rings a jarring reminder that it's best to leave electronics at home, or turn them off.The modern and the medieval don't always mix well in Camlann. The serfs and residents of the village maintain the look and language of English peasants quite well, but it can be disconcerting for all the modernday "lords and ladies" who visit. (If you want to see villagers in awe at your ability to read, carry a book or notepad.)Entering the village can be confusing at first as well. That's because visiting Camlann is a freeform affair guests are invited to go wherever they like, talk to whomever they want and enjoy the scenery in almost any way they see fit.The villagers have a few ways of helping visitors do that, of course. Roger the Innkeeper makes sure to greet travelers at the gate, informing them of the humble village and its many crafters and artisans. He also takes time to show off their newest structure, a small cottage framed with lumber and rocks that had been built by hand using medieval building methods.Follow the trail past the cottage and you'll land at the , Camlann's biggest gathering center and a popular restaurant among tourists yearround. In keeping with the times, though, you won't find coffee, forks or soft drinks in either of the fireplaceheated dining rooms.Lunches are simple meals, assembled from different fruits, cheeses, vegetables and meats into large quantities that are then doled out to diners. It tasted better than it may sound.On a recent visit, Sir Geffrey's clerk, Diana atte Wells, and a seamstress named Alys of Rochester served a mixture of turnips, parsnips, leeks, onion and dried peas, flavored with salt pork.Dinners are more selective and much grander, with entrees such as porkandfowl Fenberrie Pyes and roast Saumon en Tens de Nois ending up on visitors' fingers.Mead, English ale, Somerset cider and Bordeaux red wine help the grub go down.The kitchen, too, fits in with the village's 14thcentury sensibilities. Food is prepared without latex gloves or industrial microwaves by maidens and servants in fanciful aprons, who seem to have no qualms fielding questions on how it all worketh.