Dr. Bill Schindler's Eat Like a Human
It’s not about WHAT we eat, but HOW we eat it.
In 2009 The Guinness Book of World Records declared Casu Marzu the most dangerous cheese in the world. Is it? Absolutely not. Casu Marzu is a traditional Sardinian cheese. This cheese starts its life as a typical pecorino (sheep’s milk) cheese but becomes much more interesting when the cheesemaker cuts holes in the top of …
I have news for you. All mammals make cheese inside of their stomachs. Yes, that’s right! It is part of a natural digestive process developed in response to millions of years of evolutionary pressures to ensure infant mammals derive nutrition from their mother’s milk in the safest and most nourishing way possible. To achieve this, …
I like to use analogies. I always have. I use them in my teaching, in my writing, and in my parenting. I even use them with Christina when I try to convey to her some crazy idea that just popped into my head in order to help her visualize what in god’s name I am …
My family and I woke up that morning after spending 2 amazing and fantastic days in Berlin of walking around the Christmas markets and city. Now we left to go see (and eat) the second most bizarre cheese in the world. We got on the road and drove over a hundred miles an hour on …
IF YOU’VE EVER BEEN ON A PLANE, THEN YOU KNOW THERE ARE TYPICALLY THREE TYPES OF TRAVELERS. The Sleepers: Headphones on, pillow around neck, phone in airplane mode and are maximizing every minute aboard trying to catch-up on sleep, The Workers: Laptop posed to open as soon as the tray table can go up, and they are …
Almost exactly a year ago, I boarded a WOW Air flight in BWI bound for Reykjavik, Iceland. This was the first leg of an almost two-week long food research trip I had been anticipating for months. The first ten days were to be spent at the Italian Culinary Institute where I was enrolled in a Traditional Italian …
This year I not only had the chance to visit, but also the honor of presenting a paper on the incorporation of experimental archaeology into the Food Evolutions project and the development at the Eastern Shore Food Lab at the conference, Experimental Archaeology Conference: Making, Understanding, Storytelling at the Irish Institute of Hellenic Studies. This was …
Cheese has always fascinated me. Ever since I was a young child I have loved everything about the experience of eating cheese. I loved the way it looked, the way it tasted, the way it smelled (well, most of it), and I even loved the texture. My parents also love cheese – and growing up …
