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Friday,
Aug. 17
7:30-8:50
Breakfast
and Orientation
Keynote Address (John
Clements, ARMA Director)
9:00-11:00
1A -
AGISE Method of Manual Analysis in Practice (Bart Walczak,
ARMA Poland)
1B - English
Quarterstaff Techniques (Stacy Clifford, ARMA Houston)
11:20-12:20
Lunch
12:30-2:30
2A - Half-Swording
Techniques and Armored Combat (Matt Anderson and Shane Smith,
ARMA Virginia Beach)
2B - Sword and Dagger/True
Mastercuts (John Clements, ARMA Director)
2:40-4:40
3A - Half-Swording
Techniques and Armored Combat (Matt Anderson and Shane Smith,
ARMA Virginia Beach)
3B
- Sword and Dagger/True Mastercuts (John Clements, ARMA
Director)
5:15-8:00
Dinner,
Q&A
Session /
Discussion on Historical Fencing
Vendor Introductions,
followed by Open Combat and General Free Scholar Testing.
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Saturday,
Aug. 18
7:30-8:50
Breakfast
and Orientation
9:00-11:00
1A -
Intro to Longsword - Public Class Part 1 (John
Clements, ARMA Director)
1B -
Fiore's
Dagger (Jay Vail, ARMA South Florida)
1C - Petter's Medieval Combat
Grappling (Gene
Tausk,
ARMA Houston)
11:20-12:20
Lunch
Slide Show (John
Clements, ARMA Director)
12:30-2:30
2A -
Intro
to Longsword - Public Class Part 2 (John
Clements, ARMA Director)
2B -
Petter's
Medieval Combat Grappling (Gene
Tausk,
ARMA Houston)
2C - Fiore's Dagger (Jay Vail,
ARMA South Florida)
2:45-5:00
Senior Free-Scholar Prize Playings:
Stewart Feil - Sword & Buckler
Aaron Pynenberg - Longsword
5:30
Dinner
6:00-8:00
Lecture
- Kevin R. Cashen, noted sword maker & master bladesmith
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Sunday,
Aug. 19
7:30-8:50
Breakfast
and Orientation
9:00-11:00
Study
Group Challenges
11:20-12:20
Lunch
Q&A
Session for Study Groups
Door Prize and Raffle Drawings
12:30-2:30
2A - Intro to Rapier - Core
Fundamentals for Practice (John Clements, ARMA Director)
2B - AGISE
Method of Manual Analysis in Practice (Bart Walczak, ARMA
Poland)
2:40-4:40
3A - MS
I.33 Sword & Buckler (Stewart Feil and Brian Hunt, ARMA
Provo)
3B
- English
Quarterstaff Techniques (Stacy Clifford, ARMA Houston)
4:40-5:00
Closing Remarks (John
Clements, ARMA Director)
6:00
Dinner at local restaurant
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