Wild Food Forest Trail
May
27
10:00 PM22:00

Wild Food Forest Trail

Join Kevin Thornton on our forest trail where we will identify, pick and cook wild, edible wonders with co-host Dr Bill Schindler of National Geographic's show - The Great Human Race. Limited number of places. Meet at KOOKS at 10am and head off from there. Own transport required. Venue TBC.

Location & Contact Details

Tel: 00353 87 2050602
Email: info@kevinthorntonskooks.com
63 Moyne Road, Dublin 6, Ireland Beechwood Luas nearby

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Urban Foraging Tour with Google
May
24
3:30 PM15:30

Urban Foraging Tour with Google

For Googlers Only:

Come take a walk through the Dublin City streets you thought you knew on a search for edible wild plants!  Wild plants are significantly more nutrient dense than any domesticated plant available at the market.  And, humans have subsisted on a diet of wild plants for 99% of the time we have been on this planet.  However, very few of us have ever eaten a wild plant, much less are able to identify them.  You don’t need to drive hours and get lost in the middle of the woods to find edible wild plants.  In fact, they are all around us – even in the city!  This guided urban foraging tour through Dublin will completely transform the way you look at the weeds you pass by every day on your way to work!

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Making the Most of Your Animal: Context, Implementation and Taste
May
17
10:00 AM10:00

Making the Most of Your Animal: Context, Implementation and Taste

The nose-to-tail approach to eating animals is more ethical, sustainable, and nutritious than the current practice which, for many of us, means a diet comprised of the same cuts of meat from the same few animals.  In order to make changes to our modern diets and food system to restore our health and the health of the planet we need to adopt a whole animal approach similar to that of the past.  This workshop provides exposure to the knowledge and basic skills necessary to make the most of the animal to produce informed, meaningful food that reaches its full potential by exceeding modern expectations of flavor, texture and presentation. 

Through a dynamic combination of presentation, demonstration and tasting offered by Experimental Archaeologist, Visiting Professor of Archaeology at UCD, and the Director of the Eastern Shore Food Lab, Washington College Dr. Bill Schindler and Master Chef and President of the Italian Culinary Institute, John Nocita, attendees will learn about examples of approaches to making the most of an animal using traditional regional Italian Cuisine deeply rooted in both history and sense of place, and experience how amazing food can be made from even the strangest parts of an animal.

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Fermented/Cultured Butter Workshop for Google
May
15
3:30 PM15:30

Fermented/Cultured Butter Workshop for Google

For Googlers Only

Ireland has one of the oldest butter making traditions in the world! However, the butter that was produced here over 5,000 years ago was a very different food than that available today.  The butter of the past was alive with a full range of live probiotic cultures, stored longer and possessed a flavor/terroir made possible only through the wild fermentation process.  Participants will learn how to transform both raw and pasteurized cream into nutrient dense, alive, probiotic cultured butter and its by-product, buttermilk.  Students will leave the course with cultured butter and buttermilk they made themselves and a wild clabber culture they can use to create their own cultured butter at home.

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Burren Slow Food Festival
May
11
to May 13

Burren Slow Food Festival

Dr. Bill Schindler will be a featured speaker at the 2018 Burren Slow Food Fest!


From Website:

The 2018 Burren Slow Food Festival was launched in Dublin’s Klaw Seafood Café recently by festival chair Birgitta Hedin Curtin, in collaboration with Bord Iascaigh Mhara (BIM) and Fáilte Ireland Food Champion Niall Sabongi.

This is the 14th year of the festival, which takes place from Friday 11th May to Sunday 13th May in Co. Clare. This year's theme is Taste the Atlantic – A Seafood Journey.

Highlighting a selection of events on the programme, which includes a ferry ride from Doolin for a seafood supper on the smallest Aran Island, Inis Oírr, Birgitta Hedin Curtin described this year’s festival as “boutique and busy”.

As well as the seafood supper, regular festival events return including the food and craft market and cookery demonstrations by chefs including Niall Sabongi and award winning cookbook author Trevis Gleason.

Other highlights are an interactive talk with Kevin Thornton, and a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into Irish culinary past and cooking habits.

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 The Consumer: Your Food – Your Choice? Airfield Food Series
May
3
1:30 PM13:30

The Consumer: Your Food – Your Choice? Airfield Food Series

Dr. Bill Schindler will be attending the the Airfield Estate Food Series, an on-going programme of talks to generate debate, discussion and dialogue within industry, academia, the public and the media on all aspects of food in daily life.

The next Food Series event – The Consumer: Your Food – Your Choice? - takes place at Airfield on Thursday 3rd May from 1:30 – 5pm
  
They'll be exploring what the consumer is influenced by and how they are influenced, as well as talking to consumer advocates and what we can  all do to help the ourselves and other consumers make better food choices for themselves, their pocket and the environment.

Phillip Boucher Hayes will be leading the day and our conversations with our speakers which will include Conor Pope (Journalist), Sarah Keogh (Eatwell.ie), Odile Le Bolloch (EPA), Robert Flavin (Visualise) and others. For more information on the event and programme, please follow the link below.

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Speaker at the University of Liverpool
Apr
19
2:30 PM14:30

Speaker at the University of Liverpool

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.

Poster
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Sourdough Bread Course for Googlers!
Apr
12
2:00 PM14:00

Sourdough Bread Course for Googlers!

Bread

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!

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Food Research in Kenya
Apr
4
9:30 AM09:30

Food Research in Kenya

Dr. Bill Schindler and Mr. Jason O'Brien will travel to Kenya to learn some of the earliest traditional dietary methods from indigenous tribes including ash yogurt, honey wine, and milk/blood drink.

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Speaker at African Conference on Experimental Archaeology (ACE)
Mar
20
to Mar 22

Speaker at African Conference on Experimental Archaeology (ACE)

Bill Schindler presenting

Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC and his latest two projects, The Eastern Shore Food Lab, the Food Evolutions Project, and the Eastern Shore Food Lab, at the first African Conference on Experimental Archaeology organized by a local organising committee at the University of the Witwatersrand and the international organisation of Open-Air Museums and Experimental Archaeology (EXARC).

The aims of the conference are to showcase experiments and closely related activities in African contexts and to provide a networking opportunity for researchers to take African archaeology to new places within and outside Africa.

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Experimental Archaeology Food Course
Mar
12
to Mar 16

Experimental Archaeology Food Course

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

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Advanced Bread Baking - Sprouted Grains, Heritage Wheat & Rye Course
Feb
19
to Feb 23

Advanced Bread Baking - Sprouted Grains, Heritage Wheat & Rye Course

  • The School of Artisan Food (map)
  • Google Calendar ICS

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. 

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Edible Insect Research in Thailand
Feb
9
to Feb 12

Edible Insect Research in Thailand

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

Follow Bill on Instagram and Facebook to see how their adventure unfolds.  Blog posts will be published upon their return!

 

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Food Evolutions Workshop to Master Chefs
Jan
13
9:30 AM09:30

Food Evolutions Workshop to Master Chefs

Dr. Bill Schindler kicks-off the Italian Culinary Institute's Master Chef class by providing all chefs with a thorough understanding of our ancestral diet.

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Mayo Site Visit with Culinary Students of the Dublin Institute of Technology
Jan
9
to Jan 10

Mayo Site Visit with Culinary Students of the Dublin Institute of Technology

A two-day adventure tasting the delicacies of County Mayo and learning about the unique archaeological history of the area for future chefs of the Dublin Institute of Technology

Seamus
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Think Tank at Italian Culinary Institute
Oct
29
to Nov 3

Think Tank at Italian Culinary Institute

  • Italian Culinary Institute (map)
  • Google Calendar ICS

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.

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