Dr. Bill Schindler will share his research surrounding ancetral diets with Jason O'Brien's Odaios Foods Team at University College of Dublin Experimental Archaeology Center
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
63 Moyne Road, Dublin 6, Ireland Beechwood Luas nearby
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!
Dr. Bill Schindler will be a featured speaker at the 2018 Burren Slow Food Fest!
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.
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.
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
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
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.
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. 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.