Dr. Bill Schindler's Eat Like a Human
It’s not about WHAT we eat, but HOW we eat it.
Here in the United States, approximately 50% by weight of a beef cow and 55% of a pig make it to the grocery store shelves. That means almost half of each animal we slaughter doesn’t even have a chance to be a part of our food supply and, too many people, is not even considered …
I have always been fascinated by the incredibly strange things that people have learned to eat through time in order to extract the maximum amount of nutrition from even the most desolate of environments. And, it has been rewarding to repeatedly attempt to shed myself of my inherent cultural biases that defines “normalcy” in …
THE YAK I am still in awe that one, single, well-placed strike with a sledge hammer had the power to drop the massive beast instantly to its knees…unconscious. It was the last time the animal moved. Certainly, it was not the first time this Mongolian herder had killed a yak, and his experience showed. As …
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 …
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 …
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 …
Brianna has an insatiable appetite for good – I mean really good – chocolate and well, . . . just about anything sweet. She knows that in order for something containing sugar to be allowed in our house it has to meet three requirements: It had to be made entirely from scratch; It had to …
Today Dr. Roeland Paardekooper and I met with the new MSc students in the experimental archaeology and material culture program at University College Dublin. This incredible opportunity is one of only a few experimental archaeology graduate programs in existence worldwide and is the result of the hard work and ingenuity of Dr. Aidan O’Sullivan. Today marked the …
This morning Christina and I made sure the kids were settled at their schools and rushed as quickly as possible to County Waterford located on the southeast coast of Ireland to meet Marie Power. The drive to the town of Tramore (Trá Mhór, Irish for Big Strand) where we were meeting Marie is a full …
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 …
The Food Evolutions project is about finding ways to connect modern Westerners with ancient and time-honored food technologies from the past. This weekend I am thankful to have had the opportunity to spend two days fulfilling this mission at the Airfield Food Festival. The Airfield Food Festival was a 2-day festival organized for the public to “engage with …
Tonight was an inspiring night filled with brilliant and passionate speakers! I am thankful to be in attendance honored to be a part this food series titled, Food Literacy: Closing the Knowledge Gap. The event was organized and hosted by Airfield Estate, Dublin’s only 38-acre working farm open to the public, to continue their mission to connect …
“VILLAGE DAIRY” MILK PRODUCTION VISIT Today we had the opportunity to see for ourselves an example of why Ireland is known for such incredible milk! And it is so much more than just the year-round grass that the cows have access to here in the Emerald Isle. What happens after the milk is collected is …
This somewhat secluded beach is easily accessible by car. It overlooks Galway Bay and is bounded by cliffs to north and rocks to the south. The shallow nature of the beach makes it a perfect location to forage for seaweed. When we pulled up in our car Brian was already out on the beach with …
ACQUIRING STARTERS WITH NEIL BARRETT It took a week but I was finally able to replace most of my cultures here in Ireland! Chef Neil Barrett was generous enough to share his sourdough mother, kefir, jun (a kombucha SCOBY that feeds off of honey), and vilili (a traditional heirloom Finnish yogurt). Thanks, Neil for helping me keep my …
It doesn’t get more magical than this! True place-based, hands-on learning about the first farmers in Ireland with Seamas Caulfield, emeritus professor of UCD School of Archaeology. While his father, Patrick, first discovered the ancient fields in the 1930’s, Seamas conducted the excavations at both Céide Fields and Belderrig for decades as archaeology field school through UCD School of …
SEAFARE WITH KEVIN THORTON Landed in Ireland with the family only 4 days ago and now we are in Belderrig, Northern County Mayo cooking with Michelin Star Chef, Kevin Thornton! Jason O’Brien has spoiled all of us with the most amazing ingredients with which to cook. In addition to the Roundstone Bread, Burma steaks and ground …
