• Skip to main content
  • Skip to header left navigation
  • Skip to header right navigation
  • Skip to site footer
  • My Account
  • Shop
  • Start Here
  • Bill’s Story
  • Media
  • Book
ELAH logo

Dr. Bill Schindler's Eat Like a Human

It’s not about WHAT we eat, but HOW we eat it.

  • Classes
  • MSAK
  • ESFL
  • Blog
  • Start Here
  • Bill’s Story
  • Media
  • Book
  • Recipes
  • Classes
  • Blog
  • Store
  • My Account
  • Cart

Foraging Walk with UCD Students

You are here: Home / Blog / Foraging Walk with UCD Students
by Bill
Avatar photo

About Bill

Dr. Bill Schindler is a food archaeologist, primitive technologist and chef. He travels the world with his family documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich and diverse ethnographic record and modern culinary world to create food solutions that are relevant, meaningful and accessible in our modern lives. He shares all these stories in his book, Eat Like a Human, and puts the recipes into practice at his family’s Modern Stone Age Kitchen in Chestertown, Maryland.

Today, I met with the students in the one-week intensive experimental archaeology class at University College Dublin at the Centre for Experimental Archaeology and Material Culture.  I was invited to guest teach because the entire day was focused on food and using the experimental approach to understanding food-related technologies in the past. 

The day kicked off with a presentation by Seamas Caulfield who delivered an absolutely brilliant presentation on early grain production in Ireland.  Following his presentation the students had the opportunity to try their hand at both a saddle quern and rotary quern to grind various grains. Seamas may be the most engaging speaker I have ever encountered – he can tell a story so expertly that you feel like you are actually there.  This is an amazing talent, especially when trying to engage an audience and connect them with the past.  Following Seamas is, without a doubt, a difficult task! 

My presentation focused on the role of foraging for wild plants both in deep prehistory and the present. 

Following the presentation I took the students on a foray through the UCD campus where they had an opportunity to identify and taste some of the wild plants growing all around them. Looking forward to many more experiences with UCD students this year!

Category: BlogTag: Food, Food Evolutions, Foraging, Modern Culinary, Year Abroad
Previous Post:Butter bite of sourdoughAirfield Estate Festival of Food: Cultured Butter Demonstration
Next Post:Sea Foraging with Marie Power, The Sea Gardener

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Start Here!
  • Bill’s Story
  • Our Family
  • Classes
  • Media
  • Blog
  • Facebook
  • Twitter
  • Instagram
  • LinkedIn
  • YouTube
  • My Account
  • Shop
  • Terms of Use
  • Privacy Policy
  • Disclaimers

Copyright © 2023 Modern Stone Age Family · All Rights Reserved · Powered by BizBudding Inc.

Close Popup