Episode 29l – Egil’s Saga (Part 12)

Put down the curds and loosen your belt. There’s fancier fair on the menu today, friends. This episode provides a hearty feast of adventure and in-your-face surprises as Egil accepts an impossible mission to collect some long overdue tribute from Earl Arnvid in Varmland. After the king’s men abandon him in hostile territory, Egil is forced to make his own way through the harshest of winter conditions toward the court of Earl Arnvid. Along the way, he’ll make a few new friends and plenty of new enemies. Egil will also expose the dangers of playing with runes and make a little magic of his own.

At the end of the episode, we dip into the Rune Sack to share a few observations and insights from our devoted listeners.

Music Credits:

Intro Music – “Prelude and Action” by Kevin MacLeod (incompetech.com)

Summary Music “The Great One Step” by The Victor Dance Orchestra

Preview – “Jotunheim” by Danheim

Poetry Music – “Fornheim” by Danheim

Outro Music – “Stormfront” by Kevin MacLeod (incompetech.com)

Selections from music by Kevin MacLeod licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

2 thoughts on “Episode 29l – Egil’s Saga (Part 12)

  1. Dear Jon and Andy.

    Thank you for this latest episode, entertaining, fun and stomach churning, all at the same time.

    But I feel compelled to leap to the defense of the skyr (the curds) which is almost a national dish here in Iceland and you described as a “salty peasant food”, when it is neither.

    Skyr was sour, as all dairy products at that time, and it was not simply for peasants but a food-staple, along with cheese, butter, meat and fish. That means it was consumed by all, usually on a daily basis.

    By that it has a similar role as food-staples in other societies, like bread in Europe or rice in Asia.

    Of course, for the story, serving guests skyr only would be a bit of a faux pa, like giving a guest bread only, so it makes sense that Egill would be a bit exasperated.

    But do not malign our skyr, we love it, we thrive on it, and we still consume about 15 tons of it every year.


    • Hi Jon, I’m not sure why we described it in this way. I have eaten skyr and love it. We even attended a special session as the Saga Conference on skyr.

      So, I am going to blame John, who leans heavily on the translation by Scudder. I think Scudder says curds, which is not the same thing a skyr. The only blame I’ll accept is a willful effort to stop listening when John talks. If I’m the one who said it, then I’ll still blame John.


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