Bill is a gastronomic archaeologist, primitive technologist and chef. Travel the world documenting traditional forms of food and take inspiration from deep archaeological and ethnographic records, and the world of modern cuisine to create food solutions that are relevant, meaningful and accessible.
Experimental archaeologist Bill Schindler’s globe-trotting research has led him to champion a diet based on humanity’s long history of inventive food preparation techniques, from nose-to-tail butchery to sourdough bread.
“That’s my blood, not the deer’s,” said Eden Kloetzli, a senior at Washington College, in Maryland, as she gazed at the red liquid staining her palm. She and about a dozen other students were busy slicing and dicing four deer carcasses laid outside the school’s new archaeology laboratory.
Bill Schindler is not just a buff, gung-ho daredevil. Sure, he has pranced around for days in desolate environments wearing animal skins and doing whatever it takes to survive, whether it be spearing a scorpion for supper, darting a wild boar with a Stone Age spear called an atlatl, or building a reed boat to navigate the sea.