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Healthy Animal Fats with Dr. Bill Schindler

Sunday, December 8, 2019 @ 11:00 am - 2:30 pm

Schindler Wood Fired Oven

This event has passed

Join Archaeologist-Chef Dr. Bill Schindler, Founder and Director of the Eastern Shore Food Lab, for a class on the benefits of animals fats in the modern diet.

Animal fats have disappeared from American dinner plates and have been replaced by artificial products, such as margarine and highly processed vegetable oils. This move away from saturated fats did not provide the benefits that the experts promised, and national health has continued to decline. High quality, nutrient dense animal fats play an important role in a healthy diet. Dr. Schindler will teach you how to procure, handle and cook with these fats.

High quality fat literally made us human!  Beginning 3.5 million years ago our ancestors unlocked this incredibly nutrient-dense food and quite literally built our modern human bodies and brains on it!  Even today we still require the nutrition that high quality fats can provide us, but unfortunately, many of us have forgotten how to cook with them.  This course will reintroduce you to the world of high quality fats and show you how to incorporate them into your family’s healthy diet!

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, including fermented butter, mayonnaise, roasted marrow bones and lardo.

Bill Schindler is the Director of the Eastern Shore Food Lab and Associate Professor of Anthropology at Washington College in Chestertown, MD. He is a specialist in primitive technologies who lives his work. He was the star of National Geographic’s acclaimed series The Great Human Race.


Sunday, December 8, 2019
11:00 am - 2:30 pm
$85 per person, includes wine or beer
Event Categories:
Register Here
Cooking Class Type:
Demonstration Class
Skill Level:


Hill Center DC
921 Pennsylvania Avenue, SE
Washington, DC 20003 United States
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