Related Galleries
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Dr. Bill Schindler introduces students to Camembert cheese making, the first dish prepared as part of a multi-course meal in his “Food, People, & The Planet” class. -
Assistant Professor of Anthropology Bill Schindler shows students in his Experimental Archaeology class how to use primitive technology in food production by making stone tools and using them to skin and butcher four deer donated by alumni Katie Eckenrode ’11 and Doug Pfaff ’10. -
Dr. Bill Schindler teamed up with Kevin McKinney, Chef/Owner of Brooks Tavern restaurant in Chestertown, to demonstrate how to butcher a pig in preparation for a multi-course meal in his “Food, People, & The Planet” class.
Beer Making
Dr. Bill Schindler introduces students to beer making, preparation of a traditional beverage as part of a multi-course meal in his “Food, People, & The Planet” class.
As the water heats in the brewing kettle, Dr. Schindler points out the ideal temperature on the gauge where he wants to keep the grains in order to convert the complex carbohydrates into simple sugars which will provide food for the yeast. The yeast will consume these sugars and convert them into alcohol and carbon dioxide.
