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!
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 …
Perhaps you noticed some new faces hanging around the Modern Stone Age Kitchen and Eastern Shore Food lab this past week. If so, they were probably a part of the first group to ever complete our Eat Like a Human multi-day intensive program! These twelve students flew in from from Arizona and drove in from …
This past weekend we co-hosted our first mEAT UP at the Modern Stone Age Kitchen and it was a huge success! One of the themes that emerged throughout the day was the importance of connection and the various connections that were made throughout the day provide the perfect lens through which to convey what made …
I eat meat. Well, more accurately, I eat animals since we practice nose-to-tail butchering, cooking and eating in our home and include more than just the meat from animals in our diet. I also hunt. In fact, I love to hunt and want to do everything I can to help preserve our access to hunting …
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, …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
You know the saying, you should never judge a book by its cover? Well, that doesn’t hold true for food. In fact, you should ALWAYS judge a food by its cover. For some reason the culinary world has become complacent when it comes to what our food is encased in – and, we consumers have let …
Like everything else it’s all about the way we process and cook our potato chips to: Reduce the toxins in the potatoes Reduce the cancer causing acrylamide production Eliminate the use of industrial nut and seed oils Okay, in order to understand how important all of this is you need you understand that potatoes, despite …
We just got back from a much needed vacation in the Outer Banks of North Carolina and I am so proud of the delicious and nourishing meals we prepared throughout the week. We ate out once (and had a really nice meal at the Urban Kitchen in Corolla), but otherwise relied upon high quality ingredients …
Happy World Milk Day! We wanted to celebrate World Mike Day by sharing a video and some pictures from when we were doing research on Mursik, a fermented ash yogurt in West Pokot, Kenya. Scroll to the end to get our Top 4 Tips for Integrating Dairy in the healthiest and most sustainable ways possible. …
THEY SAY YOU SHOULD NEVER JUDGE A BOOK BY ITS COVER. BUT, WHAT ABOUT FOOD? SHOULD WE JUDGE FOOD BY ITS COVER? ABSOLUTELY. When you really think about it, there is nothing foundationally wrong with many of our most popular American comfort foods. Hamburgers, Hot Dogs, Tacos, Pizza can be more than just delicious comfort …
I am so excited about this meal that I just have to share. Believe it or not it is a pasta dish. And, yes, the pasta is made from wheat! Oh, the blasphemy! But, hold on…read further. WHY HAVE CARBS BECOME THE NEW “F” WORD? Carbs have become taboo in most dietary discussions and almost …
Okay – so what’s the deal with sourdough? Over the past few months, home sourdough bread baking has reached epic proportions. This “trend” is far more than just a hobby. It represents empowerment. Ever since the pandemic hit there has been an increasing uncertainty over the resilience of our modern food system as certain shelves …
I have never made bread. Not one stinking loaf and I just left my job as an administrator in education to help my family launch a food business (right now focused on sourdough bread but we’ll have other products soon – just wait). Crazy, right? For years, I have been on the other side of …
We need to get our heads out of the sand. It is NOT about meat. At least not just about meat. And, never has been… The war on meat waging before COVID seems to have reignited in the past few weeks. Once again headlines abound calling for the end of meat and instead advocate plant-based …
