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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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Blog

You are here: Home / Archives for Blog

Wanna dive deep into understanding how our family has made the transition to Eat Like a Human?

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!

notes

QuickTime, Quick Lives

by Bill

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 …

Read moreQuickTime, Quick Lives
Cheesemaker at Atwater's

The Goodie Bag Exchange

by Bill

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 …

Read moreThe Goodie Bag Exchange
sissa sandwich hug Bill

It’s the small things that matter

by Bill

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 …

Read moreIt’s the small things that matter
Gluten Free pizza

Gluten-Free MSAK Style

by Bill

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 …

Read moreGluten-Free MSAK Style

it occurred to me we had a problem

by Bill

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 …

Read moreit occurred to me we had a problem
Bill and Jeff

Forbidden Fruit 40 years in the making

by Bill

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 …

Read moreForbidden Fruit 40 years in the making
Casu Marzu cheese

The most dangerous cheese in the world

by Bill

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 …

Read moreThe most dangerous cheese in the world
Su tratelleria

What happened to the rest of the goat?

by Bill

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 …

Read moreWhat happened to the rest of the goat?
Giselle and Bill

do you have the stomach for it?

by Bill

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, …

Read moredo you have the stomach for it?
Up close of scrapple

Scrapple – a Bone Broth Offal Bomb

by Bill

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 …

Read moreScrapple – a Bone Broth Offal Bomb
Gunston class

What can pizza teach you? 

by Bill

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 …

Read moreWhat can pizza teach you? 
Lamb’s Quarters

Connection in the Most Unlikely of Places

by Bill

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 …

Read moreConnection in the Most Unlikely of Places
Blueberry picking family

Why be a Modern Stone Age Gatherer?

by Bill

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 …

Read moreWhy be a Modern Stone Age Gatherer?
Pretzel

salt part 2 | A Practical Guide to Cooking with Salt

by Bill

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 …

Read moresalt part 2 | A Practical Guide to Cooking with Salt
Licking salt in Sicily

The Salt Life

by Bill

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, …

Read moreThe Salt Life
dirty eggs

What can a box of dirty eggs teach us about a safe food system?

by Bill

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 …

Read moreWhat can a box of dirty eggs teach us about a safe food system?
tacos

Don’t Live Mas, Live Mas(a)

by Bill

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 …

Read moreDon’t Live Mas, Live Mas(a)
white salt

Spicing Things Up a Bit

by Bill

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 …

Read moreSpicing Things Up a Bit
Pork Rinds

“Skin Deep” Dive

by Bill

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 …

Read more“Skin Deep” Dive

There are people in my head.

by Bill

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 …

Read moreThere are people in my head.
Billy's birthday cake

The Concept of More Better

by Bill

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 …

Read moreThe Concept of More Better
breakfast-plate

Power of Signaling Mechanisms in our Daily Diets 

by Bill

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 …

Read morePower of Signaling Mechanisms in our Daily Diets 
236 Cannon Street

PART III – There is a lot going on at 236 Cannon Street

by Bill

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 …

Read morePART III – There is a lot going on at 236 Cannon Street
B in shop

PART II – Moving into 236 Cannon and the Creation of Modern Stone Age Kitchen

by Bill

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 …

Read morePART II – Moving into 236 Cannon and the Creation of Modern Stone Age Kitchen
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