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Dr. Bill Schindler's Eat Like a Human

It’s not about WHAT we eat, but HOW we eat it.

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Dr. Bill at WAP 2022

Coming Full Circle with Nourishing Traditions

by Bill

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats has been my go-to kitchen resource for many years.  Although it was published in 1995, I didn’t get my hands on a copy until about 5 years later.  And, actually, that was a good thing.   Are you ready to question contemporary nutritional thought? In 1995, …

Read moreComing Full Circle with Nourishing Traditions
Dinner in Cabin

A Tale of Three Nordic Meals

by Bill

The goal, each and every time we get up from the table after finishing a meal, should be to feel better than when we first sat down to enjoy it. And, that is how you attain true nourishment. Sounds simple, right? Then, why is it so difficult to achieve? One of the reasons is because …

Read moreA Tale of Three Nordic Meals
Pieces of pretzel lesson

What Can You Learn From a Sourdough Pretzel?

by Bill

I believe food is one of the most powerful educational tools imaginable. That is why it has been the focus of my teaching ever since I first became a teacher. This is especially true during my time as an anthropology and archaeology professor where the focus of everything I taught was on culture. Just think …

Read moreWhat Can You Learn From a Sourdough Pretzel?
Almond post

Why we don’t use almond flour (and never will)

by Bill

Several months ago while on stage at KetCon, one of the largest keto-based conferences in the world, I informed everyone I will never eat almonds again. Doesn’t seem like a big deal, right? Well, imagine telling a group of people, all focused on eating a low carb diet, that one of the staple ingredients they …

Read moreWhy we don’t use almond flour (and never will)
Pizza dough being stretched by oven

Taste & Feel the Difference of Cloud Flour

by Bill

Our pizza crust just got a makeover – and it’s now healthier than ever!!!   We just started using a new flour for our sourdough pizza dough last week and are so excited to tell you all about it!  It is called Nuvola which is Italian for “cloud”.   It comes from Caputo, a company which …

Read moreTaste & Feel the Difference of Cloud Flour
croissants

Always a teacher. Forever a student.

by Bill

An early morning but oh so worth it! The alarm went off much earlier than usual this past Wednesday morning. At 3:30 am I quickly showered, dressed, and tiptoed out of the house to make sure I didn’t wake Christina, Alyssa, Billy, or worse, Teddy and climbed into the jeep to start my drive to …

Read moreAlways a teacher. Forever a student.
ham sandwich

The Power of 2 Slices of Bread

by Bill

How much of an impact do two slices of bread make on your health? Plenty!  That is, if you make the decision to replace the slices of modern commercial bread you eat each day on your sandwich with slices of wild, long fermented sourdough bread. And, do it every day. Look, we all know that …

Read moreThe Power of 2 Slices of Bread
Yogurt glass containers fermenting

Not all yogurts are created equal….

by Bill

In the 1970’s, Americans were introduced to two things that were previously not on their radar – a strange, white, viscous, and slightly sour food and the country, Georgia (then, part of the Soviet Union). Both were the focus of a powerful advertising campaign by Dannon who was attempting to increase sales on the food …

Read moreNot all yogurts are created equal….
Bill, Christina & Alyssa outside MSAK

Our Open Access Kitchen

by Bill

We are trying to change the kitchen dynamic The open source software movement of the 1990’s provided people and small business access to software that was otherwise cost prohibitive due to proprietary software companies charging exorbitant fees.  More recently, open access in the 2000’s made research materials, peer reviewed articles and other academic materials available …

Read moreOur Open Access Kitchen
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