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!
We need an infrastructure reset I spent the last few days in Austin in a room filled with some of the most intelligent, thoughtful, mission driven people I have ever met. During this first of three colloquia I, along with the other participants in the John Stuart Mill Fellowship, dove deep into discussions on political …
Confidence and pride are inspiring. We are constantly trying to educate ourselves and improve in all aspects of our business. But, no matter where we are in our journey, we are confident and proud of our mission, confident and proud in our approach. And, we are confident and proud of our team. That confidence and …
The first day of the school each year was my reset button – even more so than New Year’s! I love the Fall. It is hands down, 100% my favorite season. The crisp, cool air, the spectacular foliage, and the smell… that incredible smell in the air that reminds me of fall bow season, fall …
It’s about time. Since we opened our doors customers have been asking us to create gluten free items and we resisted. Of course we wanted to provide our customers with what they wanted, but held off for several very important reasons. But, things have changed. An Opportunity Emerged – right behind us The gluten free …
This past Saturday evening was the culminating meal of our food, culture and history tour through Ireland. The entire group was seated for dinner in the stunning Cellar Bar at the Merrion Hotel. The setting was perfect and one of the reasons we selected the location. Hand cut stone walls gave way to arches that …
Well, that goes for unripe fruit at least… You have heard me say it before and I will say it again here – plants are toxic. In fact, plants put a lot of effort and energy in creating toxins to protect themselves and to keep other life at a distance. But, that isn’t the whole …
In 2009 The Guinness Book of World Records declared Casu Marzu the most dangerous cheese in the world. Is it? Absolutely not. Casu Marzu is a traditional Sardinian cheese. This cheese starts its life as a typical pecorino (sheep’s milk) cheese but becomes much more interesting when the cheesemaker cuts holes in the top of …
Here in the United States, approximately 50% by weight of a beef cow and 55% of a pig make it to the grocery store shelves. That means almost half of each animal we slaughter doesn’t even have a chance to be a part of our food supply and, too many people, is not even considered …
I have news for you. All mammals make cheese inside of their stomachs. Yes, that’s right! It is part of a natural digestive process developed in response to millions of years of evolutionary pressures to ensure infant mammals derive nutrition from their mother’s milk in the safest and most nourishing way possible. To achieve this, …
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 …
