Raw, Wild-Cultured Butter Exhibition
THURSDAY, OCTOBER 19, 2017 12:30 PM 4:30 PM AVIA STADIUMIRELAND (MAP) GOOGLE CALENDAR ICS Source:: http://roundstonebakehouse.com/
Speaker at Experimental Archaeology: Making, Understanding, Storytelling Conference
SATURDAY, OCTOBER 14, 2017 9:00 AM 4:00 PM ATHENSGREECE (MAP) GOOGLE CALENDAR ICS Dr. Bill Schindler, Chair of EXARC, will be sharing information about EXARC, as his latest two projects, The Eastern Shore Food Lab and the Food Evolutions Project at the Greek-Irish Experimental Archaeology conference. This will be a Greek-Irish collaborative gathering on experimental archaeology, co-organised by the Irish Institute of …
Feta Cheese Molds, Food Evolutions & A Proud Professor Moment!
This year I not only had the chance to visit, but also the honor of presenting a paper on the incorporation of experimental archaeology into the Food Evolutions project and the development at the Eastern Shore Food Lab at the conference, Experimental Archaeology Conference: Making, Understanding, Storytelling at the Irish Institute of Hellenic Studies. This was …
Guest Lecturer for UCD Archaeology Students
THURSDAY, OCTOBER 12, 2017 12:00 PM 2:00 PM UCDIRELAND (MAP) GOOGLE CALENDAR ICS 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.
It’s Not Just About the Food!
In high school my mother used to warn me that I had tunnel vision. And she was 100% right… I believe the first time my mother warned me of the dangers of becoming too focused on one thing was during wrestling season in high school. I got a late start in the sport – in …
Food on the Edge
MONDAY, OCTOBER 9, 20179:00 AM TUESDAY, OCTOBER 10, 20172:00 PM GALWAYIRELAND (MAP) GOOGLE CALENDAR ICS Jason O’Brien & Bill Schindler will be participating in this year’s Food on the Edge event in Galway, Ireland. Food on the Edge is a coming-together of top international chefs for a two-day Food Symposium in Galway city on the Wild Atlantic Way. …
The Original Cheesemaker
Cheese has always fascinated me. Ever since I was a young child I have loved everything about the experience of eating cheese. I loved the way it looked, the way it tasted, the way it smelled (well, most of it), and I even loved the texture. My parents also love cheese – and growing up …
Fermented Shark: Bucket List Item Checked Off!
Although I’m here in Iceland to take a traditional cheese making class, I took full advantage of the one day we had off to drive eight hours to try hákari, the traditional Icelandic fermented Greenlandic shark. This is a traditional food is at least 400 years old and is considered by many to be the most …
Fall Foraging with Kevin Thornton
In addition to learning as much as humanly possible from food acquirers and producers this project is also about disseminating information to a broad audience. I had a unique opportunity to do just that alongside Chef Kevin Thornton when we co-taught a foraging class in the Wicklow Mountains just south of Dublin, Ireland. Kevin recently opened up his cooking school, Kevin …