Filtering by: Learning from an Expert

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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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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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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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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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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