Follow the Action
From movie night suggestions to books and vocabulary, learn about our work through a lens of your choosing.
News and Highlights
Tune into the ESFL message.
Listen to Dr. Schindler describe our approach to use food to reconnect with what it means to be human.

Dr. Bill Schindler demonstrates how to forage for nourishing wild food for Wired.

Join our collaboration with the Eastern Shore Permaculture Institute for this essential skill in a zero waste lifestyle.

Backyard wild edibles of spring: a facebook live event to connect food and place.

Dr. Bill Schindler demonstrates how to start a fire with your bare hands in the wilderness for Wired.

A spring Beekeeping 101 course in the Eastern Shore Food Lab offers a bee’s-eye view into the inextricable relationship between human health and environmental resilience.

Dr. Bill Schindler reports on his experience addressing an international consortium of food experts at FRUTO in São Paulo.

The Eastern Shore Food Lab is leading the expansion of Washington College’s zero waste initiatives with the launch of a student Compost Team.

Dr. Schindler’s Food, People, and the Planet course recreated 1950s diner fare inspired by the film Back to the Future with a nutrient-dense and bioavailable twist.

The Eastern Shore Food Lab helped students from Garnet Elementary School prepare jars of fermented food for families in need.

During Permaculture Orientation with the ESFL, students in the Class of 2023 explored how an understanding of nutrition and diet can lead toward ecological harmony.

In the inaugural summer of the Eastern Shore Food Lab, student interns are researching wild foods, mastering culinary skills, growing produce, and rethinking the food system.

Dr. Schindler and ESFL Intern Nicole Hatfield ’21 appeared on the State Circle broadcast segment produced by Maryland Public Television.

CNN Newsroom consulted Dr. Schindler for insight into a story of human survival.

Edible Delmarva’s feature story on the Eastern Shore Food Lab does a terrific job making the link between the lab’s academic and community missions, highlighting WC students and the work of lab Director Bill Schindler.

Julia Portmann ’19 and Kelsey McNaul ’19 were instrumental in the launch of the Eastern Shore Food Lab this past year, and their efforts were recognized at Commencement as they garnered two of the most prestigious awards for graduating seniors.

The Eastern Shore Food Lab is establishing an outdoor learning space at the River and Field Campus for the study and production of wild foods, primitive technology, and ecological landscape design.

An ESFL contingent participated in the Smithsonian’s Earth Optimism Teen Summit to join leaders in the conversation about food sustainability.