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 to anyone that used to only be available to those affiliated with universities or research institutions that could afford the incredibly high cost of subscriptions.
Both of these movements empowered so many people by providing them with access to important tools (software) and information (research).
In 2021,wWhen we launched the Modern Stone Age Kitchen and Eastern Shore Food Lab, we made the conscious decision to do the same thing with our approach to food by creating an “open access kitchen” concept through sharing our tools (techniques and approaches) and information (recipes).
This is long overdue in the culinary world where recipes were traditionally kept under lock and key. Just consider the heavily guarded billion dollar secret recipes such as the formula for Coca Cola, and the recipes for KFC fried chicken, Hershey’s Chocolate Kisses, Krispy Kreme Donuts, and Heinz Ketchup. Disguised as “trade secrets” these are just thinly veiled attempts to accomplish two goals: 1) further disconnect the public from their food and 2) make massive amounts of money by reducing competition. The other thing these all have in common is that they are all incredibly bad for your health. I say let them stay secrets – perhaps it is better that way.
We are trying to change this narrative
On the other hand, I believe recipes and approaches to food that can deliver both pleasure and health should be made widely available.
And, that is exactly what we strive to do.
The foundation of the Modern Stone Age Kitchen is my book, Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health. Almost every recipe in that book is brought to life in our kitchen when we make your food. And, we are constantly developing new recipes and refining our techniques. When we implement these recipes in the kitchen we are making food as safe, nutrient dense and bioavailable as possible and hopefully doing so in a way that also makes it delicious and satisfying. In fact, everything we do in and outside of our kitchen serves to empower others to nourish themselves, their families and their communities.
That is why we wrote the book, and continue to conduct research, do podcasts, write blog posts, present at conferences, and provide both virtual and in-person classes.
Come Visit and FEEL the difference!
We also designed the space at the Modern Stone Age Kitchen and removed every wall we could with the goal to connect anyone walking through our doors with their food in every way possible.
So, next time you are in, we invite you to come up to the bar, take a good look around, and ask questions. Everyone there would love to share what they are doing and how they are doing it with you.
We are happy to share our recipes and techniques with you any time – just ask (or grab a copy of the book)!
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