Dr. Bill Schindler's Eat Like a Human
It’s not about WHAT we eat, but HOW we eat it.
Thank you for taking the journey with us! Each week we will add the course content here so you can quickly access all videos, handouts, transcripts and web-links. We hope you find this format helpful on your journey to Eat Like a Human! Don’t forget to engage with classmates in the Facebook group and share …
Join me on a journey through the world of fermented and wild vegetables! Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about …
Join me for a start to finish approach to fermented dairy! For thousands of years, humans have been transforming milk through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These traditional processes increased nutrient density and bioavailability, created digestibility and safety, and unleashed an incredible array of flavors and …
Join me for a course in Nose-to-Tail cooking – the most nutritious, ethical and sustainable way to include animals in your diet! If you have wanted to learn how to cook and eat nose-to-tail, then this class is for you! For 2 million years, our ancestors relied upon a complete nose-to-tail approach to animals. This …
Join me for a start-to-finish approach to baking hand-built, real, traditional, long-fermented sourdough bread. Whether you are keto, carnivore, vegan or still eat white sandwich bread, this course will show you the health benefits of real sourdough bread and break down the entire process so you can bake nutrient-dense sourdough in your own home kitchen! …
Once you have learned the basics of mozzarella you can make a number of different amazing “pasta filata” or stretched curd cheeses from around the world! This bonus class will show you how to use the same standard mozzarella curd to create stracciatella, burrata, quesillo (Oaxacan string cheese) and Armenian braided string cheese. IMPORTANT: This bonus …
Learn how to make mozzarella and a variety of other pasta filata (stretched curd cheeses) entirely from scratch – and best of all – you can easily do it in your home kitchen! Mozzarella cheese as we know it is being assaulted by the modern food industry into a shortcut product that is nothing like …
Join me for a start to finish approach to make fermented dairy! For thousands of years, humans have been transforming milk through fermentation into a multitude of foods including butter and buttermilk, kefir, and two types of yogurt – Mesophilic and Thermophilic. These traditional processes increased nutrient density and bioavailability, created digestibility and safety, and …
Join me for a start-to-finish approach to baking hand-built, real, traditional, long-fermented sourdough bread. Whether you are keto, carnivore, vegan or still eat white sandwich bread, this course will show you the health benefits of real sourdough bread and break down the entire process so you can bake nutrient-dense sourdough in your own home kitchen! …
