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
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.
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
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.
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.