Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC, the Eastern Shore Food Lab, as well as the Food Evolutions Project at the first African Conference on Experimental Archaeology.
This hands-on workshop will introduce Googlers to the complete process of making delicious sourdough bread at home
From creating your own sourdough mother culture to mixing, fermenting, shaping, scoring and baking your own loaves – you will learn how to manipulate time, temperature, and the wild bacteria all around you to create naturally leavened, long fermented bread in the same way our ancestors did for thousands of years. Come and learn how easily it is to make the most nutrient-dense and digestible bread ever created!
On April 19th, as a part of the University of Liverpool Evolutionary Anthropology Seminar Series 2018, Dr. Bill Schindler will be speaking about his applied experimental archaeology research with the Food Evolutions Project and the Eastern Shore Food Lab at Washington College. This presentation will be followed by a flintknapping demonstration.
GATHER TO CONNECT, LEARN AND BE INSPIRED
Something very special is taking place in the leafy environs of the luxurious Lough Erne Resort in Fermanagh on 21 and 22 May. The first event of its kind,Chef Camp is a gathering for all Ireland’s chefs, at all stages of their careers, spanning two action-packed days of knowledge-sharing, upskilling, networking, and camaraderie.
Brought to you by Chef Network, the rapidly-growing community of close to 3,000 chefs from across the island of Ireland, Chef Camp is an event created by chefs, for chefs, designed to equip you with the essential skills needed to thrive professionally and personally.
Providing serious learning in a social and convivial environment, Chef Camp’s cutting-edge content will allow you to brush up on emerging culinary trends, hone your leadership skills, hear inspiring talks from influential chefs, and debate the hot issues crucial to the success of our industry.
AN EVENT FOR EVERY CHEF
Peer-learning and community engagement is central to the ethos of Chef Camp. By fostering interaction between chefs at all levels of their careers, in all sectors of foodservice, Chef Camp encourages participants to share knowledge and skills with their fellow chefs. Whether you are the executive chef at the helm of a busy brigade, or a student chef getting ready to embark on your career, there is much to inform, inspire and engage you at Chef Camp. This very special event will include:
INTERACTIVE DEMO STAGE
Learn about the latest techniques and trends with hourly demos on a wide range of disciplines, from cooking with seaweed to fermenting, pickling and preserving techniques.
PRODUCER & SUPPLIER VILLAGE
Meet artisan producers and innovative suppliers, test some of the hottest new products, and sample some of the best produce on the market.
HANDS-ON SKILL WORKSHOPS
Sharpen your skills at our hands-on workshops where you can pick up savvy tips for creative cooking with plants, nose-to-tail meat and fish skills, and classical and contemporary pastry techniques.
FORAGE & FIRE
Get outdoors and experience fire and pit cooking, or forage for wild plants in the bountiful grounds of Lough Erne Resort and find out how to identify and incorporate them into your menus.
Join veteran chefs, rising stars and newcomers from all sectors of foodservice as they gather to share their learnings and discuss the hot issues in the industry: from running a profitable business, to leadership, kitchen culture, career paths and more.
Dr. Bill Schindler will be teaching an intensive, week-long, experimental archaeology food class to the new MSc students at the University College of Dublin. Watch the course onfold via Instragram & Twitter with #foodevolutions
The course will take place at Airfield Estate in Dublin, Ireland
Dr. Bill Schindler will be attending the Advanced Bread Baking - Sprouted Grains, Heritage Wheat & Rye week-long course through the School of Artisan Food in Nottinghamshire, England.
Join Kevin and Bill for our first Wild Food Outing of 2018. You'll be amazed at what's available on our shoreline. We will have a warming soup at the end and also cook whatever edibles we gather en route. Meet at 10am at KOOKS.
Bill Schindler and his family will be traveling to Thailand to partake in edible insect research, also known as Entomophy. They will:
- Explore traditional markets in Bangkok to see insects are sold,
- Eat at Insects in the Backyard to taste insects prepared with a modern culinary approach
- Travel to Phitsanulok to see a traditional weaver ant farm
- Visit a cricket farm in Phitsanulok
Join Michelin Star Chef, Kevin Thornton of Thornton Kooks, and Dr Bill Schindler of National Geographic's show, The Great Human Race, as they led participants on a Forest Foraging Trail as they hunt and cook wild, edible wonders. Register now!
Dr. Schindler will once-again join Chef John Nocita to develop an innovative hands-on course that connects modern chefs with a comprehensive understanding of their ancestral dietary past. This is the 1st time anything has ever been done like this at a culinary school.
75th Inaugural Lecture and Launch of the Ardmore Annexe @ UCD School of Archaeology & UCD Archaeology Society
Delicious evening of food, butter and stew to celebrate the 75th anniversary with a grand inaugural lecture by Dr. Seamus Caulfield.
Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC as well as the Food Evolutions Project at the Greek-Irish Experimental Archaeology conference.
Dr. Bill Schindler shares his experience filming the National Geographic television series, The Great Human Race with UCD's master's and PhD students. He will specifically focus on the stonetool technology shown throughout the series and how it relates to the archaeological record.
Dr. Bill Schindler will be participating in a 5-day Natural Cheesemaking Class with David Asher author of The Art of Natural Cheesemaking.
Dr. Roeland Paardekooper will share information about EXARC and Dr. Bill Schindler will announce his spring experimental archaeology food class to the new MSc students in the experimental archaeology and material culture program at University College Dublin.
Dr. Bill Schindler will introduce students in the one-week intensive experimental archaeology class at University College Dublin at the Centre for Experimental Archaeology and Material Culture on the experimental approach to understanding food-related technologies in the past.
Over the 2 day festival, you’ll get to engage with local food producers and enjoy the very best of Irish food and drink over a weekend packed with fun activities for all the family all based around the theme Food Literacy: Unearthing the Knowledge Gap.
Open from 9.30am to 5pm (last admission 4pm), FREE ADMISSION.
The Food Evolutions Project will be featuring Roundstone Bakery's slow-fermented ancient and traditional grain breads and a variety of cultured butters both relying on food technologies between 7,000 - 12,000 years old.
The Airfield Estate Food Series continues on Thursday, September 7th, with Food Literacy: Unearthing the Knowledge Gap as the theme. Prof Bill Schindler, chair of the anthropology department at Washington College, and Kenneth Hojgaard of Copenhagen Food House, a foundation established by the city of Copenhagen in 2007 with the aim of creating a healthy, sustainable public food culture, are the overseas speakers.
Dr. Bill Schindler, Director of the Eastern Shore Food Lab and Associate Professor of Anthropology at Washington College, USA will be talking about 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. He believes this perspective provides the context with which to view the modern diet and is a necessary step forward in order to make meaningful changes to our knowledge and relationship with food, the environment and one another.
They will be joined by a panel of educators and industry figures, and students from Belvedere College and Santa Sabina Dominican College will debate the motion that practical food education should be compulsory in schools.
The sessions concludes with a “nose to tail, root to shoot” supper, sourced from Airfield’s 38 acres of farm, fields and gardens in Dundrum, Dublin. The programme of talks and discussions begins at 3.30pm and will run until 7.30pm, followed by supper. Tickets, €40 (students €20), can be booked at airfield.ie.
The following weekend, Airfield hosts its annual food festival, with busy programmes of events running from 9.30am each day.
Conversation about using traditional Mexican foodways to reconnect people with their heritage
It doesn’t get more magical than this! True place-based, hands-on learning about the first farmers in Ireland with Seamas Caulfield, emeritus professor of UCD School of Archaeology.