Dr. Bill Schindler's Eat Like a Human

It’s not about WHAT we eat, but HOW we eat it.

Fermentation

Learn the ancient art of fermentation to transform raw ingredients into nutrient dense, storable, flavorful foods!

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From cheese, salami, sauerkraut and kimchi to bread, beer and wine almost all of our favorite and, in some cases most nutrient dense foods are fermented. This, perhaps the earliest of food processing technologies, is entirely accessible to the home cook and is an excellent way to improve the taste and nutrition of your food!

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About Bill

Dr. Bill Schindler is a food archaeologist, primitive technologist and chef. He travels the world with his family documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich and diverse ethnographic record and modern culinary world to create food solutions that are relevant, meaningful and accessible in our modern lives. He shares all these stories in his book, Eat Like a Human, and puts the recipes into practice at his family’s Modern Stone Age Kitchen in Chestertown, Maryland.

 A deep history exists between humans and fermented foods – in fact fermentation may be the earliest form of food processing our ancestors engaged in.  Our ancestral interaction with fermentation provides a platform from which to explore the lessons that fermentation can offer in the contemporary attempt to create a food system that is ecologically sustainable.  The simple interaction between people, food, and the environment during prehistoric fermentation represents a human/environment interaction that is characterized by a simple, subtle, and sustainable manipulation of ecological processes for human benefit. 

Dr. Bill Schindler introduces students to beer making, preparation of a traditional beverage as part of a multi-course meal in his “Food, People, & The Planet” class.

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Home fermentation has been gaining popularity in recent years, and it’s no surprise; this ancient form of food processing has the ability to improve flavors, increase nutrient availability, detoxify food, increase shelf life, allow bread to rise, and produce alcohol. Participants will have the opportunity to learn the varied fermentation processes that produce lacto-fermented vegetables, cultured butter, and sourdough bread.  Bill Schindler offers a variety of custom tailored courses that can range from a survey of vegetable, dairy, grain, alcohol and meat ferments to courses focused specifically on any one of the above.  The primary foci of these courses are wild fermentations.

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