Dr. Bill Schindler's Eat Like a Human
It’s not about WHAT we eat, but HOW we eat it.
It is 4:32am and I am perched on a stool in the basement attempting to type my first official blog as a wanna-a-be, self-employed entrepreneur. I can hear Brianna around the corner talking to her friend in Ireland (it’s 9:32am there so all good) as she mixes focaccia to make 48 loaves for tomorrow’s deliveries. …
This is not a typical flintknapping course where students learn how tools could be made out of rocks. Instead, students will learn how tools were made during different periods in prehistory.
Learn how to use water and fire to transform earth into an amazing array of containers for cooking, storage and even fermentation vessels.
Today cooking from scratch means unwrapping a variety of pre-made foods, mixing them together and nuking it on high for a few minutes! This is not scratch cooking and doesn't teach us anything about our food, allow us control over ingredients, and it certainly doesn't make our food any healthier!
From cheese, salami, sauerkraut and kimchi to bread, beer and wine almost all of our favorite and, in some cases most nutrient dense foods are fermented. This, perhaps the earliest of food processing technologies, is entirely accessible to the home cook and is an excellent way to improve the taste and nutrition of your food!
From cheese, salami, sauerkraut and kimchi to bread, beer and wine almost all of our favorite and, in some cases most nutrient dense foods are fermented. This, perhaps the earliest of food processing technologies, is entirely accessible to the home cook and is an excellent way to improve the taste and nutrition of your food!
Foraging is one of the easiest ways to reconnect with your environment and your food!
The jury is still out on whether grains were first fermented for bread or for beer but, either way, humans have been using wild yeasts and bacteria to transform wheat into a more digestible and healthier product for approximately 10,000 years. Unfortunately, the bread of our ancestors is nothing like the bread commercially available to use today.
Today only about 50-55% of an animal is considered food and is available on our grocery store shelves! Not only is this a wasteful and disrespectful practice, but we are also missing the most nutrient dense parts of the the animal – organs, blood and fat! In nature, when an animal is killed, the predator …
