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!
PRESS RELEASE July 15, 2021
EASTERN SHORE FOOD LAB TRANSITIONS TO INDEPENDENT NON-PROFIT, WILL SHARE SPACE WITH MODERN STONE AGE KITCHEN
The Eastern Shore Food Lab (ESFL) created in 2017 as a research and teaching laboratory at Washington College, has become an autonomous nonprofit. Dr. Bill Schindler, who was instrumental in creating ESFL, will continue to direct the food lab and expand its programs. Dr. Schindler, who recently left his position at Washington College, has conducted internationally recognized research focused on identifying and documenting ancestral dietary approaches that create the safest, most nourishing food systems possible. He will continue that research at ESFL and will offer hands-on, immersive classes on a range of topics including cheese making, sourdough bread, nose-to-tail butchering and cooking, fermenting, and foraging. ESFL will begin offering international tours that immerse participants in the history and science of transitional foodways around the world. It will become a destination for individuals and groups drawn to Chestertown by the prospect of learning from ESFL programs.
Wendy and Larry Culp, active participants in many local organizations, observed “Bill Schindler and the Eastern Shore Food Lab are important members of the Chestertown Community. We are long-time supporters of his work and are excited to see him realize the full potential of the ESFL.”
The ESFL will share its 236 Cannon Street location with the Modern Stone Age Kitchen (MSAK) which Dr. Schindler has established with his family to bring to Chestertown an array of nourishing food made entirely from scratch using ancestral techniques. Joining Schindler are his wife, Christina, and their three teenage children, Brianna, Billy and Alyssa. Brianna’s popular sourdough bakery, Rise, which she began out of the family home at the beginning of the pandemic, will continue to operate under the new entity.
MSAK, in coordination with ESFL, will offer themed, sit-down meals designed to nourish, educate and entertain. These dinners will feature world-renowned chefs and innovators, bringing cutting-edge culinary experiences to Chestertown. The dinners will provide the additional opportunity to experience locally-sourced ingredients prepared in healthy, creative ways, all while educating and entertaining participants.
“We are excited to be able to take this next step to make a larger-scale impact as we work to replace the foods people eat every day with the most nourishing versions possible,” says Schindler. His book, Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health, will be published in November by Little, Brown, Spark. “We are excited to add our unique approach to the already dynamic and growing food scene in Chestertown,” adds Schindler.
It’s been 10 years in the works!
Preorders available from all your favorite resellers in both hardback and digital formats! Available on November 16, 2021
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Spreading OUR #eatlikeahuman message
Announcing our Fall Back-to-Basics Series
Learn how to #eatlikeahuman right from your Own kitchen!
Offered only twice a year, our Back-to-Basics series is designed to have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread to fresh mozzarella cheese! These month-long, in-depth classes will give you the background knowledge to understand the role of ancestral technologies on our human diet and how you can incorporate those practices in your own diet to make real, delicious and healthy food. This is not about WHAT to eat, but HOW to eat.
Never step on a scale again.
Eat Like a Human…and start living your life!
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 from Dr. Bill?
His work has been featured in the following media outlets
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
One of the cool things about 2020, trying to find the positives, is finding your work!
Nora Dwyer
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!
