Dr. Bill Schindler's Eat Like a Human
It’s not about WHAT we eat, but HOW we eat it.
Take a look at our blog posts (or short dissertations if Bill is the author). From drinking blood and milk in Kenya to Bill’s ears getting destroyed in YouTube comments to making sourdough pasta as a family – everything ties back to the lessons we have learned about learning to eat like a human.
Excited to have you on the journey with us!
Is scrapple healthy? 100% And, here’s why… Don’t let the greenish gray color fool you.Scrapple is literally a bone broth offal bomb and loaded with both flavor and nutrition! How could it not be? It is made by simmering the head, trotters (feet), skin, bones and meat of a pig in a pot until tender …
More than you can possibly imagine! Pizza is one of the most common foods in the world. And, it makes sense why – it is both delicious and incredibly versatile. The wide, flat dough is a blank canvas that can be topped with literally anything from sauce and cheese for a traditional, savory version to …
I believe connecting to your food on the closest, most visceral level possible is the single most empowering step you can take towards creating genuine nourishment in your life. It is through a deeper connection to your food, where it comes from, how it is raised, harvested, prepared, stored, shipped, cooked and served that you …
It’s springtime! The feel of the sun on my face, warmth of the ground under my feet, and aroma of flowers emerging from their winter slumber all get me excited for spring foraging season! Why Forage? You might be wondering why anyone would forage nowadays. After all, there are a lot of reasons not to …
Salt is ubiquitous. It can be found in kitchens around the world and listed as an ingredient in practically every recipe ever created! But, despite its prevalence in our culinary repertoire, rarely do we stop and consider how to best make use of the many qualities that salt can provide our cooking. This blog post …
It turns out I have been providing nutritional advice for at least 36 years! When I graduated 8th grade the yearbook committee included the phrase “You’re putting too much salt on that food” under my picture in our 1987 Shrewsbury Grammar School Yearbook. Even then, I must have been a real pain in the ass, …
Our food is labeled more intensively than it ever has been. But, does that make it safer? It is not uncommon to see labels containing information such as: ingredients, use by/best by/sell by dates, nutrition information, lot numbers, level of pasteurization, and what it has been fortified with. I am not suggesting this information is …
Fast food and fast casual Mexican Restaurants such as Taco Bell, supported by their multimillion dollar advertising, marketing and social media campaigns, shape the reality of what Mexican cuisine is for many of us. And, its real power comes from the fact that even for most of us eating at one of these establishments is …
We have an important announcement to make . . . we have gone 100% white pepper at the Modern Stone Age Kitchen! Okay, I’ll admit it might not seem like a big deal and you may not think this announcement is worthy of a blog post. But, take it from me, it is. Our goal …
You should know by now we are a huge advocate of a complete nose-to-tail approach to incorporating animals in our diet. This includes meat, fat, organs, connective tissue, and, yes, skin. Should we eat skin? Absolutely. In fact, skin is not only incredibly nutritious but, when prepared properly, can also be delicious! That is why …
No, I mean it, there are people in my head. Three to be exact. And, at least two of them have helped make possible almost everything I have accomplished in the last 20 years of my life. This realization occurred to me last Tuesday in the strangest of places …while seated in an oral surgeon’s …
My mom used to tell me I had tunnel vision. And, I guess she was right. Throughout my entire childhood whenever I set my mind to something I was all in. No distractions. The goal was the only thing that mattered. Every step I took was made in an attempt to achieve what I set …
A meal ended with a lip While in college my teammates and I would pack a lip after we ate. This post meal ritual, while vile and disgusting, served an important role for us. By placing chewing tobacco (usually Copenhagen) in our mouths, we simultaneously forced ourselves to stop eating as it was practically impossible …
1 shared location. 1 synergistic goal. 2 different approaches. Okay, so how does it all work together? The entire second floor of 236 Cannon Street consists of the Eastern Shore Food Lab, our 501(c)(3) non-profit that houses all of our research, outreach and education and is fully funded on philanthropy. That means research into our ancestral …
Rise was the perfect distraction for our family while we navigated the early stages of COVID. We baked, and baked and baked. We developed new recipes and dialed in our processes. Christina and Brianna would roll sourdough crackers in the basement kitchen late into the night while listening to Elton John’s Rocketman Soundtrack. I would …
Christina and I are passionate about nourishing the community. That goal drives everything we do. Truly nourishing the community requires bucking the system and resisting the status quo of the industrialized food system – it is not easy. We are always on the lookout for new and innovative ways to make a difference and that …
Enjoying a croissant is one of life’s guilty pleasures. Everything about it – from the first sight of the golden exterior to the rich aroma and buttery goodness that hits you as you first bite through their flaky exterior exposing a web-like matrix of layers inside – the entire experience of enjoying a well-made croissant …
The disconnect is real. The number one thing missing in our food system, the very thing that can help heal our species and save the planet if we can reclaim it . . . is connection. The Last Hunter-Gatherers There are a small handful of humans left on the planet that obtain the majority of …
My quintessential “cheat” food before I went on a diet has always been the Boston Cream Donut. Whether, in preparation for a “New Year, New You” on New Year’s Eve, or even on random days when I was unhappy with my weight, it always meant a quick drive to Dunkin Donuts to purchase three Boston …
I have this strange personality quirk. Well, I have several, but there is one that I would like to share with you here. I visit places I have heard mentioned in songs that I love. Yes, one of my bucket list items is to stand on a corner in Winslow, Arizona. One day, I’ll make …
Vacation mode is a term our family uses when I get into a super silly mood during family vacations. And, while letting my guard down to that level is a very, very good thing for me it can be a little irritating to everyone else. But, for this blog post I would like to also use it …
The final installment of our three part blog! This one addresses the question, “What foods can satisfy my body’s nutritional needs?” This is an incredibly complex, nuanced, and difficult question to answer. Frankly, I do not have a direct answer; in fact, I don’t think anyone does. What I would like to do here instead …
In our second installment of our three blog post series focused on answering important questions concerning what human appropriate foods we will address the second question, “what is my body designed to eat?” This question is equally as interesting (and complicated) as the one we tackled last week, “What foods are ‘made’ for us humans …
I received an email recently that inspired this blog. In it, the author of the email asked me the question, “Isn’t cow’s milk meant for baby cows?” It’s a good question. This, and questions like it seem to be increasingly common as we seek to identify a diet that is not just nourishing, but also …
