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
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!
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.
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.
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.
On April 19th, as a part of the University of Liverpool Evolutionary Anthropology Seminar Series 2018, Dr. Bill Schindler will be speaking about his applied experimental archaeology research with the Food Evolutions Project and the Eastern Shore Food Lab at Washington College. This presentation will be followed by a flintknapping demonstration.
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!
Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC and his latest two projects, The Eastern Shore Food Lab, the Food Evolutions Project, and the Eastern Shore Food Lab, at the first African Conference on Experimental Archaeology organized by a local organising committee at the University of the Witwatersrand and the international organisation of Open-Air Museums and Experimental Archaeology (EXARC).
The aims of the conference are to showcase experiments and closely related activities in African contexts and to provide a networking opportunity for researchers to take African archaeology to new places within and outside Africa.
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.
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.
75th Inaugural Lecture and Launch of the Ardmore Annexe @ UCD School of Archaeology & UCD Archaeology Society
Delicious evening of food, butter and stew to celebrate the 75th anniversary with a grand inaugural lecture by Dr. Seamus Caulfield.
Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC as well as the Food Evolutions Project at the Greek-Irish Experimental Archaeology conference.
Dr. Bill Schindler shares his experience filming the National Geographic television series, The Great Human Race with UCD's master's and PhD students. He will specifically focus on the stonetool technology shown throughout the series and how it relates to the archaeological record.
Dr. Roeland Paardekooper will share information about EXARC and Dr. Bill Schindler will announce his spring experimental archaeology food class to the new MSc students in the experimental archaeology and material culture program at University College Dublin.
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.
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.