Frank Feeley is a Ph. D. student from the City University of New York. He works with animal bone remains from archaeological sites. Frank is what we call a zooarchaeologist. In Frank's case, he works with bone material from medieval fishing sites in Iceland. He has an intense passion for archaeology and a deep interest to preserve our coastal heritage from coastal erosion. It's a topic that everyone  should be concerned with.   Frank also shares with us a great story of nature at its best and the ever popular pizza recipe! 

Orcas, pizza, and coastal erosion

The purpose of this podcast is to share the stories and food recipes of the people who uncover our shared past-the field archaeologist. The field archaeologists is a unique individual. Their work is to excavate, recover, and survey our human past. In some sense they are modern-day nomads following the seasonal cycle of available work across the globe. Like all nomads they have few personal possessions and only live at one location for a short period of time. This non-traditional life is challenging in terms of having a “normal life” but with it comes unique experiences that few people get to enjoy. For the field archaeologist one of the most important experiences of their day is the shared evening meal.

The evening meal is probably the most important part of the day. This is when everyone comes together and shares food. Like traditional family meals this is when the day is discussed, stories are shared, and food is enjoyed.

Food is culture. It defines who we are and it is one of the cultural artifacts that brings people together. For the field archaeologist there are memories involved in the making and eating food that we the editors of this blog believe that are important to share with the world. What better way to learn and experience archaeology then from the women and men doing the hard work- the field archaeologist!

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Massimiliano Ditta may not be the Holy Diver, but we think he is pretty close and pretty awesome. Max works at the Stavanger Maritime Museum as one of their talented and hardworking underwater archaeologists. We are lucky to chat with him and hear about his passion for everything under the sea!  Max provides us with a detailed account of his work and the work that takes place below sea-level out of sight from us terrestrial dwellers.  It's a fascinating talk, and he gives us a real clear picture of the challenges of their world and work.     As a Sicilian, Max is no stranger to good food and cooking. We talk a little bit about his food culture in Sicily and the influences on Sicilian food. Max adds a new dynamic to our knowledge or lack of knowledge about Sicilian culture.  Finally, he shares with us a straightforward but delicious fish soup recipe. This dish is perfectly timed for those of us heading into the darkness of winter!   

Underwater archaeology, public outreach, photogrammatry, and fish soup

Community archaeology is the topic of today's podcast. We chat with Madison Dapcevich, a journalist and TV reporter/producer out of KECI Montana, who wrote her MA thesis about a community archaeology project in her home state of Alaska. If you want to understand the power and benefits of getting a community involved in archaeology this is a great interview to begin with!  Next, we chat about her father's  deliciously simple salmon recipe. If you can get your hands on some wild salmon you need to give this recipe a go! I've also been curious about Alaskan life. On today's program, Madison provides us with her personal stories of growing up Alaskan. Apparently, all those TV programs about Alaska are accurate!   

Alaska edition: community archaeology and wild salmon

Today, we have a variety of topics to discuss. Dr. Kristin Ilves joins us to talk about a very large and comprehensive archaeological project underway on the west-coast of Norway. The Sotra Project, lead by Leif Inge Astveit from the University of Bergen Museum, is currently recovering and recording archaeological remains from the early mesolithic to the late neolithic. This project, like many across Norway,  is part of a road expansion project taking place just outside of Bergen.  Kristin's role on the project is to develop, execute, and coordinate public outreach. She's using social media as one platform to reach out to the public with a lot of success. Kristin's been making and publishing videos documenting the excavation but also interviewing the archaeologists working on the project. It's a great way for the general public to find out more about what archaeologists do. On a side note, this is an exciting time in archaeology because of all the new technology and social media platforms archaeologists have at our disposal to reach to the public. You should have a listen and check out the Sotra project on the link provided below!   Finally, Kristin shares with us a popular Finnish fish soup recipe. She discovered when doing fieldwork in Finland. For Kristin, this dish is not only easy and delicious it's filled with fond memories! Awww...the beauty of food!   

The Sotra Project, Finnish fish soup, and public outreach in archaeology

Today we have a packed episode full of the intricacies of being an archaeologist and how broad the field really is. We are thankful to speak with Dr. Burcu Tung from Stanford University about her work in archaeology, her contribution to the field through her research and Burcu shares with us her Grandma's lentil ball recipe. Burcu is a site supervisor at the famous archaeological site of Catal Hoyuk in Turkey. For those who don't know this, Catal Hoyuk is a Neolithic site located in Turkey that dates back to 7500 B.C. It is also a UNESCO World Heritage Site which means it is pretty damn important to global heritage. No this isn't a new world order conspiracy it's totally true! One thing I'd like to point out is Burcu began her field experience on this site back in 1998 so it's safe to say she has a real connection and interesting perspective about Catal Hoyuk.    We also have a conversation about her latest book project. She and a colleague (Flora Keshgegian) are looking into how people construct their past through their memories and heritage. They are specifically looking at Turkish and Armenian identities. This is a really fascinating talk. Archaeology isn't always about literally digging up stuff from the past. We do spend a lot of time thinking about real world issues as well.   Finally, I forgot to tell Burcu that this was a cooking podcast so I made no mention about the recipe exchange at the end of the podcast. To her credit, Burcu pulled out her Grandmother's Anatolian lentil ball recipe. It simple and sounds delicious! I had a great time chatting with Burcu about this recipe and food culture from the region. Hope you enjoy it!     

Lentil balls, Neolithic Turkey, and construction of the past

Are you kept up a night trying to tackle the problems of early hominid evolution? Like, what's the significance of language to the production of stone tools? Or, what's going on in a person's brain while they are knapping away on some stones? Well, grab some popcorn and hold on to your seats and brace yourself for some hardcore knowledge! We had the privilege to chat with Dr. Shelby Putt from the Stone Age Institute in Indiana who is doing some really exceptional and intriguing research.  Shelby has been working hard on a study to understand what's going on in the human brain during stone tool production. Using imaging technology of modern human brains her research focuses on the Oldowan and Acheulian stone tool industries to find some answers.   Through her hard work and passion,  Shelby has revealed a lot about our early ancestors and the stone tools they produced. I could write more but I'll leave it to the expert to explain it so you need to download and listen to the podcast! In the closing moments of the interview. The food portion of the program. Shelby admits she is a picky eater. I think this is code for, "I don't cook." Anyway, she does share with us her experience abroad. We've all been there. We've had food put in front of us that confronts our long-held food phobia or avoidance. I have a friend who gags at the sight of strawberries. That's extreme.  Shelby's isn't so extreme. She just didn't like seafood. This all changed when she did fieldwork in Indonesia. It's a great story about being human, letting go, and trying something new! Enjoy!    

Orcas, pizza, and coastal erosion

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