Hill Center at the Old Naval Hospital
Fats have disappeared from American dinner plates as a result of the war on fat waged over the past several decades and replaced by artificial products such as margarine and highly processed vegetable oils. This move away from saturated fats did not provide the results that the experts promised it would - in fact, since we removed saturated fats from our diets rates of obesity and coronary heart disease have increased more rapidly than ever! After decades of declining national health we are now beginning to realize the role that high quality, nutrient dense animal fats play in a healthy human diet. However, while the desire to reintroduce fat to our plates is there, much of the knowledge of how to procure, handle and cook with these fats has been lost.
This class will teach participants how to acquire and process animal fats from a variety of sources, the different qualities/attributes of fats from different animals and even different parts of the same animal, and will illustrate how to incorporate these fats into a number of different flavor and nutrient packed recipes. Class participants will process and render fats, learn about the flavor profiles and qualities of various fats, and prepare a variety of dishes that rely upon high quality, nutrient dense fats.
Participants will:
Make butter
Prepare pig fat, render lard, and make the best tasting, healthiest French fries they have ever tasted!
Roast marrow bones and produce marrow butter
Prepare goose confit
Prepare lardo (a type of salumi)
Dr. Bill Schindler is an Associate Professor of Anthropology and Archaeology at Washington College in Chestertown, Maryland. As both a prehistoric archaeologist and experimental archaeologist his research and teaching interests revolve around a comprehensive understanding of prehistoric technologies including lithic (stone tool), ceramic, and fiber technologies and all aspects of prehistoric food acquisition, processing, storage, and consumption. Dr. Schindler is a strong advocate of traditional foodways and is constantly seeking new ways to incorporate lessons learned from his research into the diets of modern humans. He regularly speaks about and conducts workshops on prehistoric diets, fermentation, charcuterie, foraging, and butchering. His outlook on food has revolutionized the way in which he and his family eat and he attributes much of the health they enjoy to the hunted, gathered, and fermented foods that comprise a significant portion of their diets.
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