Eastern Shore Food Lab

Videos & Media

  • The Eastern Shore Food Lab gets a running start by building on research with top experts around the world.
  • From starting sourdough cultures in their dorm rooms to baking pizza in the Campus Garden’s earth oven, Washington College’s student gardeners are learning how permaculture helps grow a resilient society.
  • The Campus Garden is abuzz with excitement. Students harvested honey from campus for the first time in Washington College history—and not one sting!
  • Students foraged for meals and fermented foods as part of the permaculture pre-orientation trip, which focused on how to build ecological resilience within the modern human landscape.

  • Washington College students thrive in specialized classrooms and outdoor spaces that facilitate hands-on learning.
  • Students established an apiary on campus to support local food production.
  • Freshmen gain a global perspective of traditional foodways.
  • Dr. Bill Schindler demonstrates how to prepare kimchi as part of a traditional meal in his “Food, People, & the Planet” class.
  • Dr. Bill Schindler demonstrates how to make mustard as part of a traditional meal in his “Food, People, & the Planet” class.
  • Dr. Bill Schindler demonstrates how to prepare head cheese as part of a traditional meal in his “Food, People, & the Planet” class.
  • Dr. Bill Schindler demonstrated how to siphon home-brewed beer from carboys, add sugar to produce carbonation, and bottle the beverages in preparation for a multi-course meal in his “Food, People, & The Planet” class.
  • Dr. Bill Schindler teamed up with Kevin McKinney, Chef/Owner of Brooks Tavern in Chestertown, to demonstrate how to butcher a pig in preparation for a multi-course meal in his “Food, People, & The Planet” class
  • 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.
  • 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 at Washington College.
  • Faculty and students describe the link between food and sustainability at Washington College.