Filtering by: Fermentation

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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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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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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Fermented Shark Research
Oct
3
8:30 AM08:30

Fermented Shark Research

Dr. Schindler might have been in Iceland for a cheesemaking course, but he drove eight hours to try hákari, the traditional Icelandic fermented Greenlandic shark at the Bjarnarhöfn Shark Museum.

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