Dr. Bill Schindler's Eat Like a Human

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

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Week 3 | Nose-to-Tail Back-to-Basics

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It’s all about the Offal

Topic: Nose-to-Tail Week 3 | OFFAL
Time: Feb 15, 2021 07:00 PM Eastern Time (US and Canada)

Join Zoom Meeting
https://us02web.zoom.us/j/87257261569

Meeting ID: 872 5726 1569

Week 3 | Workbook

Week-3-Nose-to-Tail-Virtual-Class-Workbook-February-2021Download

Week 3 | Class Recording

Where to get offal?

Jane – Thank you for sharing that White Oak Pastures has beef and pork spleen as well as liver.

Week 2 | Nose-to-Tail Back-to-Basics

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A Comb to Claw Approach

Week 2 | Class Recording

Topic: Nose-to-Tail Week 2 Virtual Class
Time: Feb 8, 2021 07:00 PM Eastern Time (US and Canada)

Join Zoom Meeting
https://us02web.zoom.us/j/82709418655?pwd=M1hqV2JJUGNFeFVwdFN5bFRhZnFBZz09

Meeting ID: 827 0941 8655
Passcode: 280290

Week 2 | Workbook

Week 2 | Nose-to-Tail-Virtual-Class-Workbook-February-2021Download

A few reminders for our 1st virtual class:

  • After 9+ months of being locked down for COVID, I think we have all gotten comfortable with online meetings, trainings, etc. but if this is new for you: We will start with cameras on so everyone can introduce themselves and share a little about why they are in the course. Please remember that some people sign-up for the course but never actually attend. They just want the recorded videos to watch on their own time and that is fine! We work with everyone’s preferred participation/viewing needs.
  • This course is designed for you to watch me demo all the recipes and techniques during the live classes, ask a ton of questions and then cook the dishes during the week. You will have access to the class recording, so you can watch & rewatch whenever you’d like plus post in the Facebook group or email me with any specific questions.
  • As I start cooking, we will mute your computers to just cut down on background noise, but please unmute yourselves if you have a question/comment. This is the most important thing . . . we love when we have an engaged and vocal class – makes for such a fun evening so please ask all those questions that you have because I guarantee you won’t be the only one who has it!

Kitchen Equipment | Nose-to-Tail

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Kitchen Equipment Video

Watch the Kitchen Equipment Video to learn about the equipment, ingredients and supplies you will need for this class (34 minutes).

Do you need any of these items?

If you need to buy any of the items mentioned, we have put together a shopping cart on Amazon to make it super easy! Just click the button below to be taken the to Nose-to-Tail cart on Amazon.

Shopping List on Amazon

Videos | Nose-to-Tail Back-to-Basics

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Here are a variety of videos from presentations I have given around the world to interviews I have conducted with leaders in the field to help provide you with the background knowledge to truly maximize your understanding of the importance – and history – of meat in our diets. Enjoy!

Videos to Watch

Understanding the Eat Like a Human Perspective

The “Our Dietary Past” video from my presentation in Brazil at FRUTO to gain background knowledge on ancestral diets (20 minutes).

Stone Tools and Their Impact on Access to Meat

Check out my video for Wired Magazine demonstrating Flinktknapping (1st stone tool = access to meat). It’s kind of cool that it has over 1 million views since March 2020, but take a look at the comments . . . some very interesting perspectives (lots of Minecraft jokes) and clearly a lot of people who want to comment on my ears. We have just stopped reading comments, but the content is accurate – hope you enjoy! (7 minutes)

Primitive Fire & First Access COOKING to Meat

Here’s another video I did for Wired Magazine. This one is on How to Make Primitive Fire (humans first access to cooking meat) in a video I did for Wired Magazine. And yes, the ear comments continue . . . (25 minutes)

Interview with Dr. Briana Pobiner of the Smithsonian

Listen to my Interview with Dr. Briana Pobiner of the Smithsonian who explains when our ancestors first had access to meat and what it meant to our diets, health and evolutionary path. (23 minutes)

private link

Interview with Dr. Richard Wrangham of Harvard University

Listen to my Interview with Dr. Richard Wrangham of Harvard University who unlocks the mystery of when our ancestors started cooking, the advantages to cooking our food, and how cooking our food actually made us human. (26 minutes)

The password is: ilovemeat

Readings | Nose-to-Tail Back-to-Basics

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One of the things that makes this class so radically different from other nose-to-tail classes you can take, is the anthropological and archaeological background that we provide so you have a full understanding of the role meat planned in our diet and consequently our evolution before you even pick-up a knife! You’ll feel like you are back in a college classroom over the next week as you complete these readings and watch the videos on the next page. Enjoy!

Readings:

Happy reading!

Week 1 | Nose-to-Tail Back-to-Basics

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Welcome to our Virtual Nose-to-Tail Classroom!

I am really excited to share with you how to maximize the nutritional value of several different animals, share an approach that supports and ethical and sustainable way to incorporate animals into our diets, plus save money on your weekly grocery bill. By the end of the class, you’ll be able to use all parts of a whole chicken, cook delicious pâté, understand how to incorporate organ meats and always a crowd-pleaser – make bacon!

This online portal will serve as the vehicle for our virtual classroom. Each week, we will post all materials in this online classroom for easy access. Live courses will be on Zoom and the links will be emailed to you and posted here as well in the respective week.

All classes are recorded and will be uploaded in each week’s classroom so you can come back and rewatch after class. Remember, you have lifetime access to all content.

If there are any questions, please reach out to me ([email protected]) or my wife, Christina ([email protected]).

Week 1 To-Do List:

  1. Download and print the Week 1 Nose-to-Tail Workbook.
  2. Complete the pre-course survey, so we can learn a little more about you and your bread-making experience plus understand exactly what you are hoping to learn in the course so we can tailor the instruction to meet your individual needs!
  3. Take a moment to create a goal for yourself after completing this course using the Goal Tool in the Week 1 workbook.
  4. If you use social media, join our private Facebook group. We understand that some of you might not be on Facebook and that is ok. This is a great way for you to post photos of your progress and I can help guide you plus we can learn from one another
  5. Watch the pre-recorded videos (in next pages) and read the selected readings, so you can get the critical background information on the archaeological and anthropology history to meat in our diets and it’s impact on our evolution. It will feel like you are back in college 😉
  6. Watch the video outlining the equipment needed for the class. We made an Amazon cart with all the items to make the purchasing easy if you don’t have some of the tools in your kitchen already. This is the perfect time to order since you have a week before we go live!
  7. Complete the Week 1 reflection tool after watching the videos and completing the readings.
  8. Post your take-aways or ah-ha moments from the readings and videos in the private Facebook group. Respond to at least 2 other people’s to start the conversation with our fellow butchers and chefs!