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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. -
Students in Dr. Bill Schindler’s Human Evolution course met at the outdoor classroom to make and use 2.5 million year old tools for bone extraction, chopping wood, cutting leather, and peeling roots. -
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.
Pig Butchering
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.
The inside of the pig after the leaf fat is removed. This fat will be rendered into leaf lard, the most highly prized lard from a pig.
