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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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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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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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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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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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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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Sep
15
9:00 AM09:00

Guest Lecturer: Foraging Tour with UCD Students

UCD Students

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. 

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Airfield Festival of Food
Sep
9
to Sep 10

Airfield Festival of Food

Over the 2 day festival, you’ll get to engage with local food producers and enjoy the very best of Irish food and drink over a weekend packed with fun activities for all the family all based around the theme Food Literacy: Unearthing the Knowledge Gap.

Open from 9.30am to 5pm (last admission 4pm), FREE ADMISSION.

The Food Evolutions Project will be featuring Roundstone Bakery's slow-fermented ancient and traditional grain breads and a variety of cultured butters both relying on food technologies between 7,000 - 12,000 years old.

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Food Literacy: Unearthing the Knowledge Gap Food Series
Sep
7
3:30 PM15:30

Food Literacy: Unearthing the Knowledge Gap Food Series

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.

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