I had no idea when I registered for the Traditional Cheese Making Course with David Asher that I would end up in a rural part of Iceland, knife in hand, skinning a two-week old veal calf hanging from a forklift in a toolshed . . . .
It may not seem like a post about baking sweets is relevant to the Food Evolutions project, but hang in there with me and you’ll see why I am so excited about this amazing day I spent with my oldest daughter, Brianna and Chef Kevin Thornton.
Spent the day with Marie Power, also known as the Sea Gardner (most certainly a name she earned as a result of the way she tends and sustainably harvests seaweed), identifying varieties of seaweed and then enjoying them in her own original recipes right on the beach outside of Waterford, Ireland.
Dr. Schindler shares the importance of taking a comprehensive look at how technological developments impacted our 3.4 million year dietary past and how it resulted in who we are today both biologically and culturally.