It’s not about WHAT we eat, but HOW we eat it.
For 3.5 million years, humans never asked, “what should I be eating?” Instinctively, they knew what foods would satiate and nourish themselves and their communities. This power has been stripped from many of us by the modern industrial food system. We struggle to identify what a healthy human diet is. Our family has been fortunate to travel the globe researching ancestral diets and reclaiming the power to feed our family nutritious foods. We did the work and we are now ready to help empower you to eat like a human!
we’ve been waiting 6 months to share this with you!
At Eastern Shore Food Lab (ESFL), we believe in the power of food to connect, nourish, and inspire. Our mission is to revolutionize the way we eat by exploring ancestral culinary traditions and reimagining them for a modern, sustainable world.
As founders of the ESFL, we would like to express our heartfelt gratitude to everyone who has been a part of our journey so far. Whether you have taken a class with us, made a donation, read our weekly emails, visited us in Chestertown, or been following the journey online, we sincerely appreciate your support over the years.
We would like to thank River & Roads Consulting for their expertise and guidance throughout this process. Their ability to synthesize the diverse range of perspectives and ideas we received has been instrumental in shaping our strategic plan. We would also like to extend a special thank you to the Swanstrom Foundation whose generous donation funded this comprehensive strategic plan.
To all the individuals who took the time to share their thoughts, ideas, and experiences, whether online in a survey or during listening sessions, we are immensely grateful. Your contributions have helped us gain a deeper understanding of the needs and aspirations of our community.
With your support, we are excited to embark on the next phase of the ESFL’s journey. This strategic plan, which has been informed by your input, will serve as a roadmap for us as we work towards creating new and innovative ways for people to learn how to Eat Like A Human.
At the ESFL, we remain committed to fostering community engagement, promoting nutrient-dense foods, and celebrating local terroirs. Together, let us redefine what it means to Eat Like A Human and create a brighter, more sustainable future for our community and our planet.
Moving forward, we cannot wait to put into action the insights contained in this strategic plan; successfully executing it will enable us to refine and further enhance our programs and initiatives, ensuring that we continue to meet the evolving needs of our community.
We are excited about the possibilities that lie ahead and the impact we can make together. With your continued support, we will bring our strategic plan to life and create a lasting legacy for the ESFL.
Thank you once again for being a part of this transformative process. We look forward to sharing the exciting initiatives that will emerge from our collaboration.
Putting it all into practice in Chestertown, MD
Visit the Modern Stone Age Kitchen where Dr. Bill and his family teach you how to Eat Like a Human!
Want to know what to eat? Don’t look any further.
What People are Saying about Eat Like a Human
I preordered Eat Like A Human on Audible, listened to it while I went hiking in my local mountains in Arizona. As soon as I was through the sourdough chapter I printed out the pdf of recipes and got my starter going. Four days later I made my first loaf of bread pictured below. Since then I’ve done pizza dough, pasta(twice), two additional rounds of sourdough, one rye which was magical, and this morning we had sourdough pancakes with organic blueberries and the leftover batter was made into waffles and I froze them. Eggos be damned, these little beauties should toast up great for a quick easy breakfast.
Also I took your fermentation class online and I’m busy fermenting carrots and potatoes. Tomorrow I’m doing sauerkraut and more carrots as those little babies just disappear.
I find so much satisfaction in Eating Like a Human! We’ve been keto for 3 years but bringing in sourdough and fermentation has allowed us to enjoy these non keto foods again. Thanks to you and Christina and I hope our paths are able to cross one day.
Marie Wynia 👩🍳🥖
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I have always had an unhealthy relationship with food.
I grew up as a pudgy, overweight kid who transformed into a Division 1 college wrestler. I may have appeared extremely fit and healthy on the mat, but my relationship with food plummeted in the opposite direction. I wrestled at 158 pounds but maintained a weekly high of about 180 pounds during the season. During the off-season, my weight would skyrocket to over 200 pounds
In my twenties, the weight poured back on, and with it came irritable bowel issues, restless leg syndrome, inflammation, and joint pain. It wasn’t until I started asking the question, “HOW should I eat instead of WHAT should I eat,” did I see my body start to transform.
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Why Learn to Eat Like a Human?
I’ll say it once again, you make the most sense out of everyone I’ve come across when it comes to nutrition. Thanks for giving me the knowledge that genuinely improved my mind and body.
Ahmed Scotland
I read through the sugar chapter this morning and wanted to say thank you for sharing. The part about accepting cultural demands and expectations really resonated. I have had GREAT struggles working through “extremes” , something I have come to see as a great burden and yet a great gift. My wife always says “thats totally a Steve things”, we are who we are I suppose, ha.
Any who. Thank you again for being so open to share you and your family’s life experiences. I am sure it has inspired many and will continue to do so. I look forward to the day when I can bring my family to your neck of the woods for a visit and to potentially share some laughs.
Keep up the great work!
Stephen Sobczak
Thank you so much for the work you and your family are doing. I have spent a many years trying to learn this kind information and you have provided so much to improve on what I have learned. I started after reading about Dr. Weston Price’s adventures from around the world learning about ancestral health about 12 to 15 years ago. I also learned from Dr. Cate Shanahan as well as many others. I specifically moved to a 5 acre piece of land on an island in the Pacific NW for my retirement so I had more space to grow more of my own food since it is so hard to find real food in the grocery stores these days. We raise turkeys and chickens here as well.
Thanks again for adding to my education and providing more support for my journey.
Cheers,
Rebecca Stults
FROM STONE AGE TO MODERN AGE
38 countries, 1 year living abroad & 1 TV Show
Our family has travelled the world, shared meals with indigenous groups in remote locations, cooked in professional kitchens, and even lived in a Mesolithic village in Denmark. Currently, we are back in our suburban Maryland neighborhood where we strike a daily balance between the nutritional needs of our stone age bodies and the cultural needs of our 21st century lives – you can imagine how hard that is with 3 teenagers in the house!
