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It’s not about eating like a caveman. It’s about learning to eat like a human again.

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. As an archeologist, professor, chef, father, and husband, Dr. Bill Schindler has traveled the globe researching ancestral diets and reclaiming the power to feed himself and his family nutritious foods. He did the work and is now ready to help empower you to eat like a human.  

Start Here

Now enrolling our ELAH Cohort for 2021!

Kick off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body. We have created a 4-part Back-to-Basics series spanning this January-May that will have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread and fresh mozzarella cheese! We have it all – literally a single click away – just for you. One click – that’s all it takes for your entire lifestyle and outlook on food to do a complete 360.

In this ever-changing world, it seems that nothing is constant anymore, or even guaranteed for that matter. But this – your health, the food that you put into your body and own connection with – is something you have complete control over.

You, and only you, have the ability to make your tomorrow better, and it starts here.

It’s time to Eat Like a Human again.  Are you with us?

Back-to-Basics Bundle | January – May 2021

Enroll in the Bundle to be a student in all these classes or pick the topics that work best for you!

Back-to-Basics Fermented & Wild Veg Virtual Master Class Cover
Nose-to-Tail Virtual Class Cover
Back to Basics Cheesemaking Course
Back to Basics Sourdough Bread Cover
ENROLL NOW
Images of Dr. Bill as a kid, wrestling and as an overweight adult

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.

My Story

On-Demand Master Classes

Learn how to #eatlikeahuman right from your kitchen Now!

Huge corporations make fortunes by scaring people into thinking they need to spend big on supplements and processed foods. The truth is, you don’t have to. Dr. Bill has a plan for you and your family that will not only save you money, but give you access to delicious and healthy foods. For the first time, the general public has the ability to learn directly from the world-renowned professor, archeologist, and food anthropologist, Dr. Bill Schindler. Dr. Bill has traveled the world, examined the archeological records, and studied food techniques under traditional groups. These master classes take the guesswork out of what foods you and your family should be eating and then show you how to incorporate them into your daily lives.

2 New Courses!

  • Intro to Cheesemaking Master Class Cover
    Introduction to Cheesemaking On-Demand Master Class
    $149
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  • Pasta Filata Master Class Cover
    Pasta Filata Bonus On-Demand Master Class
    $49
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Additional Courses

  • Bread and Butter Master Class Bundle Cover
    Bread & Butter On-Demand Bundle
    $249
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  • Fermented Dairy Master Class Cover
    Fermented Dairy On-Demand Master Class
    $149
    Add to cart
  • Sourdough Bread Master Class Cover
    Sourdough On-Demand Master Class
    $149
    Add to cart

Never step on a scale again.

Eat Like a Human…and start living your life!

Each class goes beyond recipes and explains the historical and archeological significance of traditional food technologies. This virtual classroom connects all the dots and explains how and what humans should be eating based on our ancestors’ diets. Unlock the knowledge of how to eat like a human in your own home while listening to Dr. Bill share techniques, stories from filming The Great Human Race, and antidotes from his own personal health journey.  

Learn How NOW!

Hear what people are saying about this approach

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

The classes are great. We made sourdough bread and have been making fermented dairy. I’m enjoying the level of detail you have put together in your classes. I had been looking for something like this for quite a while, so glad you put this together.

Jeff Johnson

One of the cool things about 2020, trying to find the positives, is finding your work!

Nora Dwyer

The Latest News

Spreading OUR #eatlikeahuman message

Milk Video Wired Screenshot

What Did We Do Wrong With Dairy Products? | WIRED

by Bill
Best of Sapiens Cover

Best of SAPIENS 2020

by Bill
Ancestral Alignment Podcast Cover

Eat Like a Human with Dr. Bill Schindler | Ancestral Alignment

by Bill
What-Ancient-Farmers-Had-Right-About-Corn-That-We-Ignore-WIRED

What Ancient Farmers Had Right About Corn That We Ignore | WIRED

by Bill
Sapian Podcast Cover

How to Eat Like a Human – Dr. Bill & Christina Schindler | Sapian

by Bill
Sapiens Article Cover

Did Processed Foods Make Us Human?

by Bill

I get asked this question All. The. Time.

Should humans eat bread?

Yes, you can eat bread! You just need to eat it like a duck 😉

The human body is not designed to eat grains, at least not without properly processing them first.  However, the long, slow lactic fermentation in sourdough bread production introduces wild bacteria into the dough and creates the environment in which they thrive and chemically and physically transform grains into their safest and nourishing forms possible for our bodies.  Sourdough bread is a completely different food than any other baked good on the planet.  And, your body deals with it in a completely different way too! The bacterial fermentation which occurs in sourdough baking but DOES NOT happen in modern commercial bread making. Check out our video below to see how we make sourdough in our house.

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Learn how to #EatLikeaHuman

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Dr. Bill’s work has been featured in

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!

Our Story

drbillschindler

Dr. Bill Schindler
Another weekend road trip to procure more “new-t Another weekend road trip to procure more “new-to-us” equipment for Rise!

Borrowed a 14- foot trailer from a buddy and loaded it with:

🔹2 proofers
🔹1 stainless prep table
🔹1 standing bread slicer
🔹1 sandwich prep table
🔹1 ice machine
🔹1 speed rack

And ALL of this was loaded by my 15-year-old son, Billy and me as cars whizzed past us in the middle of Georgetown (check out story for videos). It was a proud Dad moment to see how strong Billy has become!

Excited to get these pieces up and working! Stay tuned!

#eatlikeahuman #risebybrianna #fatherson #moving #buildingthedream #hardwork #sweatequity
We are currently working on fine tuning recipes, t We are currently working on fine tuning recipes, taking photographs and collaborating with an illustrator for the book plus prepping for our February Back-to-Basics Virtual Nose-to-Tail class.  The family got to be my taste testers last night at dinner.

First, after taking apart a chicken we used Rise sourdough breadcrumbs to make butter dipped baked thighs and drumsticks. We tossed the chicken wings in a spicy hot sauce with a side of fermented carrots and homemade blue-cheese dressing and enjoyed the chicken breast and chicken skin atop a Caesar salad. The carcass is in a stock pot bubbling into broth as we speak.

Instead of just tortillas or tortilla chips, I wanted to try something different with the leftover nixtamal.  Nixtamal is also known as hominy, so, after pulsing in the food processor we whipped up cheesy grits. They had a fantastic flavor, bite, and texture that the whole family enjoyed. It's definitely going into the book!

What types of recipes do you want to make sure we include in the book? List ‘em all ⬇️as we are finalizing everything now! Thanks👍

#eatlikeahuman #realfood #chicken #nosetotail #dinner
I love the inspiration and education that beautifu I love the inspiration and education that beautifully crafted cookbooks offer!  I first became aware of Chef Michael Hunter when Chef Alex Atala recommended I follow him.  When I saw he had a new cookbook coming out it was number one on my Christmas list this year.

I just started cooking my way through the book last night.  We are in the middle of goose season here on the Eastern Shore of Maryland and Billy and I have plenty of geese so I decided to start with the “Roast Canada Goode Breast and Cassoulet.” It was absolutely delicious and the entire family enjoyed it.  If you are a hunter or cook wild game I highly recommend this book!

What is your favorite way to prepare goose?

#eatlikeahuman @themodernstoneagefamily #wildgame #wildgamecooking #homebutcher #goosehunting @alexatala @thehunterchef
Looking ahead to 2021, we decided to be intentiona Looking ahead to 2021, we decided to be intentional with our outlook by choosing a word that will help guide our decisions in the year ahead.

For Christina, it is BALANCE and for me, it is PRESENT. I'm sure you can figure out where we are each going with these themes 😉

Got out for a good run (we always take a picture at the end - yeah, we are that couple), tested recipes for the book, and enjoyed time with the family. Could have put our heads down longer in front of the laptop, but we let our mantras make a difference in our actions. 5 days in and so far so good!

Have you picked a mantra for 2021? If so, drop it below⬇️💪🎉

#mantra #newyearsameme #present #balance #run
Dinner tonight: Venison Pozole with Nixtamalized M Dinner tonight:
Venison Pozole with Nixtamalized Maize Hominy and Fermented Cabbage

Pozole is one of my favorite stews and it’s flavors perfectly suited for wild game.  And, it contains nixtamalized maize for an added bonus!

#eatlikeahuman @themodernstoneagefamily #venison #nixtamalization #maize #wildgame #mexicanfood #nutrientdense #nourishing
Kick-off 2021 by taking a deep dive with us into r Kick-off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body.

There is not much we have control of right now, but one thing we can control is what we put into our bodies, but I know we are constantly wondering, "what should we be eating?"

Here's the thing - you don't have to give up your favorites. Our Eat Like a Human approach is not an elimination approach. Instead it is about eating the healthiest versions of food possible from bread to cheese to butter to chicken wings.

💪We have crafted a 4-month series of Back-to-Basics classes that will empower YOU to learn HOW to eat and not just focus on what to eat. It is a complete mind-shift and it is so freeing - take it from me. 
🔘No counting calories. 
🔘No stepping on a scale. 
🔘No yo-yo dieting.

👉Take all 4 or pick the topics that work best for you!

🎥All the classes are recorded, so you can ask all the questions you want and watch and rewatch at your convenience with life-time access!

🍞January  Sourdough
🐖 February  Nose-to-Tail
🧀 March  Mozz, Ricotta, Yogurt & Butter
🌱 April  Fermented & Wild Veg

It took me 20 years of research around the world and trying fad diets until I finally figured it out. And now, I have never been in better health and I say that after being a Division I wrestler.

I don't want you to waste the years that I did trying to figure it out yourself. Let me help you! Let's make 2021 your year💪🙌

Use coupon code #IPICKME to save $50 off a class this weekend only!

https://eatlikeahuman.com/product/b2b-bundle-2021/

#virtualclass #onlinelearning #eatlikeahuman #realfood #2021ismyyear
Happy New Year! Did you know that it is tradition Happy New Year!

Did you know that it is tradition to eat pork on New Year’s Day? Pigs root forward with their snouts when they eat and many cultures believe this sets the stage for progress in the upcoming year.  We figured that we could use all the support we could get this year and started it off right with a beautiful and delicious nutrient dense pork-based meal that made the most of the scraps we had lying about in the fridge.

The base was a pork loin roast I had in the freezer leftover from a pig butchering class we conducted a few months ago.  The filling? Well, I grabbed the scraps of Pecorino Romano cheese, some cracklins leftover from rendering lard, fresh herbs (parsley, rosemary and sage) leftover from Christmas dinner, a few cloves of garlic, and a little bit of EVOO and pulsed it in the food processor a few times. 

I stuffed the loin, tied it, browned it in the pot with some lard, sautéed onions and added some wine, covered and set it in a low oven until internal temperature read 140 degrees.  Then I removed the loin from the pot, whisked in a little sourdough mother discard and leftover goose bone broth into the juices and cooked to thicken, blitzed it in a blender, added some white wine and salt and pepper to taste. The loin was finished under the broiler to add color to the fat cap.

Local pork from Lagenfelder Farms made the perfect meal to kick off the New Year! What is your family’s traditional New Year Day meal?

#eatlikeahuman @themodernstoneagefamily #newyearstradition #pork #carnivorediet #carnivoremonth2021 #ancestraldiet #langenfelderfarm #nutrientdense #homebutcher
The actual hunt is only a piece of the larger expe The actual hunt is only a piece of the larger experience.

#eatlikeahuman #nosetotail #realfood #hunt #goose #goosehunting
Two Christmases ago, my family and I were in the m Two Christmases ago, my family and I were in the mountains of Oaxaca learning about traditional nixtamalization from a local family who still practices the traditional approach to transforming maize into it's safest form possible. 

Have you ever heard of nixtamalization? If not, listen to my latest WIRED video that will show you how transformative this ancestral food process actually is for your health!  I guarantee you will be checking out labels on your tortilla chips/tortillas! Better yet - you will be making them yourself!

https://www.youtube.com/watch?v=EY11u32oy1o

@wired #eatlikeahuman #ancestraldiet #ancestralfood #nixtamalization #corn #maize #realfood
The way that we approach snacking plays a crucial The way that we approach snacking plays a crucial role in our overall diet and health. It’s interesting to see two articles coming out on the same day:

1️⃣uses archaeology to interpret snacking in the past @cnn

2️⃣gives us hope for the future @guardian 

https://www.cnn.com/videos/world/2020/12/28/pompeii-ancient-snack-bar-newsource-orig-vpx.cnn

https://www.theguardian.com/world/2020/dec/26/exceptionally-well-preserved-snack-bar-unearthed-in-pompeii

#eatlikeahuman
Wishes to you and your family for a delicious holi Wishes to you and your family for a delicious holiday season full of dishes you love and tastes that transport you back to childhood.

We spent a quiet Christmas at home cooking some traditional dishes and FaceTimed with our oldest who is in Ireland for the holiday. Love that Brianna made some of our favorite dishes abroad too - including monkey bread!

Super special presents from the family - a bug salt gun from Lys, a homemade fish butchering table made by Billy, cooking  tools from Brianna, and a still from Christina! Clearly a new hobby is coming😉 And of course a slew of new books to devour. I’ll post photos of them to share with you all!

Merry Christmas and Happy holidays from our family to yours!

#christmas2020
Still searching for that perfect gift? Don’t wor Still searching for that perfect gift? Don’t worry! We’ve got you covered with our On-Demand Master Classes!

Better yet - no worrying about shipping since it’s a simple ready-to-gift download!

Just head to:
🌐eatlikehumansagain.com
👨‍🍳Grab your favorite class or bundle (we’ve got it all from slow-fermented sourdough to pasta filata cheeses to fermented butter)
🛒Then click checkout! 
🎁We’ll email you a gift certificate that you can email or print for the one you love.

That’s how simple perfect gift-giving can be on December 24th👍

Or better yet - grab a class for yourself as a special Christmas present😉 Not only will you be doing some awesome self-care but your family will definitely reap the benefits of your new nutrient-dense cooking skills🍽

#lastminutegift #giftideas #eatlikeahuman #cookingclass #sourdough #cheesemaking #nosetotail
Teaching the next generation! We just taught an e Teaching the next generation!

We just taught an early Christmas present nose-to-tail pig butchering class for a fantastic family from DC. 

The entire family was involved, but the kids took the lead.  Just look at these rock stars - no inhibitions, elbow deep, learning about where their food comes from and taking responsibility to make the most of an animal in the most ethical and nourishing way possible.  This is genuine hands-on, project-based teaching and learning. 

We started with half of a Langenfelder pig from the Sudlersville Meat Locker and the end of the day there was a table full of their favorite cuts packed, sausage made, kidneys prepped, meat on cure for bacon and capicola, and two hams in a brine. 

I always love teaching this class, but this particular one was extra rewarding because it was truly focused on the next generation…exactly as it should be.

If you’d like to take this class, shoot me a DM as we are scheduling now for 2021!

#eatlikeahuman #butchering #butcheringclass #sustainability #butcher #nosetotail #carnivore #meat #pork
Had a great conversation with Australian podcast h Had a great conversation with Australian podcast host, Molly Sternhell.  You can catch it on the most recent episode of Ancestral Alignment (episode 12) at: https://anchor.fm/molly-rose-sternhell/episodes/EP--12---EAT-LIKE-A-HUMAN-WITH-DR-BILL-SCHINDLER-enquj1

Take a listen and don’t forget to give Molly a follow!

#eatlikeahuman #podcast #realfood #ancestraldiet #ancestralhealth
It may seem like cooking nose-to-tail takes a lot It may seem like cooking nose-to-tail takes a lot of time, but it doesn’t have to.  There are certain steps you can take to maximize nutrition and flavor, minimize waste, and make the most of your time.  For instance, instead of spending time trimming the meat from the shanks and then trying to remove the connective tissue with a knife before putting through the grinder or using in stew, just keep the meat on the bone and throw it all in the stock pot!

While it simmered alway adding nutrition and flavor to the bone broth the connective tissues were breaking down.  When the broth is ready the meat is so tender it literally falls off the bone.  This meat is incredibly versatile and can be used for all sorts of things from soup to rillettes.  Tonight I blended some chipotles in adobo with a little lime juice, salt and tomato, mixed in some shredded venison shank and used it to top nixtamalized maize nachos for a quick dinner!
@themodernstoneagefamily #eatlikeahuman #nutrientdense #nosetotail #venison #nachos #nixtamalization #bonebroth
Today was a beautiful day to share a socially dist Today was a beautiful day to share a socially distanced lunch outside in the open air with dear friends who we haven’t seen since Covid started. We gathered around a warm fire on the banks of the river, enjoyed delicious food (including local oyster stew) and chatted about everything from sourdough to future travel plans. Since we haven’t seen many friends or family, it’s amazing how powerful a random Tuesday afternoon lunch can completely recharge the soul. Take it from Christina and me - in the midst of all this craziness it is so worth pausing for a moment, reconnecting with people you hold dear, and cherishing what is truly important in this world!
#eatlikeahuman @themodernstoneagefamily #nourish #picnic #outdoorfire #oysterstew
Billy finished his first paid butchering gig today Billy finished his first paid butchering gig today and completed the job 100% on his own!  He skinned, quartered, deboned, cut, trimmed, ground, packed and labeled the entirety of two deer - start to finish.  Nothing went to waste - the only thing thrown away was the meat damaged by the bullets.  The bones have been roasted and will we used them to make bone broth tomorrow. 

It was so amazing to watch years of butchering together result in the confident, skilled, and respectful butcher I saw today.
#eatlikeahuman @themodernstoneagefamily #deer #homebutchering #nutrientdense #nourishing #amcestraldiet #keto #carnivore  #prouddad
Nourishing & delicious soup that is essentially ma Nourishing & delicious soup that is essentially made from scraps!

This French Onion Soup is the epitome of zero waste.  The base is a rich venison stock made from the bones of the deer Billy shot with his bow two weeks ago and the highlight is the leftover stale piece of RISE sourdough bread, slathered with compound butter floating in the soup and providing support for the melted cheese.

Here are a few key points to making this soup:
1. When you are finished butchering your deer do NOT throw away the bones.  Take the bones with any adhering meat and brown them by roasting in the oven.  Then place them in a pot with cold water, a few peppercorns and a bay leaf or two, bring to a boil, skim, and simmer for 4-24 hours.  If you are adding vegetable scraps such as onions, carrots and/celery add them towards the end so they don’t make the broth bitter.
2. Cut the stale bread to size so it fits snugly in the bowl and dehydrate in a 250 degree oven until dry and slightly browned.  Then, slather with butter (a compound butter is nice).
3. Sautée plenty of thinly sliced onions until soft and caramelized.  Add them to the bone broth with salt, pepper and plenty of red wine.
4. Fill the bowl with warm soup, place the toasted sourdough bread on top, and cover with cheese (I use provolone) and place under the broiler until cheese is melted and browned.

This recipe was so good that Christina literally scraped the bottoms of all our bowls! Like her onion soup bowl tower?

#eatlikeahuman #nourishing #bonebroth #zerowaste #sourdough  @themodernstoneagefamily
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