Dr. Bill Schindler

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Dr. Bill Schindler Author of
Director of the
Chef at
Co-star of National Geographic's The Great Human Race

Ten years ago today, while teaching my Human Evolution class at Washington College I was able to bring my lesson to life...
04/02/2026

Ten years ago today, while teaching my Human Evolution class at Washington College I was able to bring my lesson to life with the Oldowan Chopper I made and used in episode 1 of The Great Human Race.... priceless!

03/02/2026

Maiden voyage for our new meat grinder at the Modern Stone Age Kitchen. Billy and I tested it out with 60 pounds of our breakfast sausage which lew through in minutes. This is certainly a grinder we can grow into.

Happy birthday to my wife, best friend, partner, co-founder, co-presenter, travel companion, workout partner, and love o...
29/01/2026

Happy birthday to my wife, best friend, partner, co-founder, co-presenter, travel companion, workout partner, and love of my life.

Watching you make the most of 47 has been nothing short of incredible, from sitting in the audience in Norway bursting with pride as you crushed your presentation, to exploring the Amazon together as a family, to taking the stage side by side in Utah, from growing the Modern Stone Age Kitchen, to launching The Ancestral Table, to celebrating our 25th anniversary in Arizona, it’s been a year filled with love, life and adventure.

I see the hard work. I see the blood, sweat, and tears you pour into everything you do. And I want you to know how deeply you are loved, respected, and appreciated by me and by everyone lucky enough to work alongside you.

Happy birthday, my love. I can’t wait to see how you take on 48.

For nearly 15 years, school meals were limited to skim and 1% milk — not because whole milk isn’t nourishing, but becaus...
15/01/2026

For nearly 15 years, school meals were limited to skim and 1% milk — not because whole milk isn’t nourishing, but because food was reduced to numbers on a label.

That has changed. Schools may once again serve whole and 2% milk, and milk fat is no longer penalized in meal planning. This is a small but meaningful step away from diet-culture math and toward real food that nourishes growing humans.

There is still important work ahead — but this is progress.

🥛


All That Glitters is not Gold: When the Picture Changes but the Rules Don’tYesterday, I shared a post celebrating the ne...
08/01/2026

All That Glitters is not Gold: When the Picture Changes but the Rules Don’t

Yesterday, I shared a post celebrating the newly released food pyramid. It was a busy day, and after an afternoon duck hunting with my son, Billy, I posted late without taking the time to fully dig into the supporting guidelines. That’s on me — and I’m embarrassed I didn’t slow down first.

Here’s the fuller picture.

The visual food pyramid suggests progress: more emphasis on whole foods, protein, and healthy fats, and less emphasis on refined carbohydrates. That direction makes sense and aligns with how humans have eaten for most of our history.

But the written guidelines beneath the image tell a different story.

Despite the new pyramid, the official language still:

-Caps saturated fat at ~10% of calories (unchanged from prior guidelines)

-Requires schools, hospitals, prisons, and the military to follow that cap

-Makes it difficult — and in some cases impossible — for institutions to actually serve the foods the pyramid appears to promote

In other words, the picture changed more than the policy.

There are real improvements worth acknowledging:

-Stronger limits on added sugar

-Greater recognition of protein needs

-Less emphasis on refined grains

-More focus on whole, minimally processed foods

Those are meaningful steps forward.

But until the underlying limits change, many of the people who rely most on institutional food will see little difference — despite the headlines. And that’s why it’s important to look past the image and read the fine print.

A new food pyramid was released today — and it finally turns decades of nutrition advice on its head by putting protein ...
08/01/2026

A new food pyramid was released today — and it finally turns decades of nutrition advice on its head by putting protein and healthy fats front and center.

This matters.

The food pyramid isn’t just about personal choice. It shapes food policy — influencing what’s served in schools, hospitals, prisons, and even our military. For years, flawed guidance built around low-fat, high-carbohydrate diets helped fuel metabolic disease and confusion about what real nourishment looks like.

This update is a chance to put politics aside and focus on something bigger: human health. Prioritizing nutrient-dense foods, quality protein, and healthy fats aligns far better with human biology — and with how people have eaten for most of our history.

It’s not about ideology. It’s about correcting course and nourishing people better, especially those who depend on institutional food the most.

Don’t skip the feet!Pig feet, cow feet, chicken feet, duck and goose feet are some of the most important ingredients you...
05/01/2026

Don’t skip the feet!

Pig feet, cow feet, chicken feet, duck and goose feet are some of the most important ingredients you can add to bone broth — and they’re also some of the most overlooked.

Feet are rich in collagen, gelatin, and connective tissue, which are exactly what give a great broth its body, richness, and nourishing power. When simmered slowly, those tissues break down into gelatin that supports joints, skin, gut lining, and overall connective tissue health — the same reason traditional broths were valued long before protein powders and supplements existed.

From a culinary standpoint, feet also make broth:
• more viscous
• more satisfying
• more stable and versatile for cooking

From an ancestral standpoint, using feet is about respect and nourishment.

If your broth doesn’t gel when it cools, try adding feet next time. It’s one of the simplest ways to make broth more nourishing, economical, and aligned with how humans have cooked for tens of thousands of years.

23/12/2025

Mincemeat pies aren’t sweet dessert pies in the modern sense - and they were never meant to be.

Ours are made the traditional way, with beef and suet, alongside fruit, spices, and time. Ingredients that might surprise people today, but are exactly how real food has been made for generations - especially during the winter.

This is food rooted in preservation, nourishment, and tradition. And we’re really proud to be offering it.

These pies were available by pre-order, but we may have a few extras available for pickup tomorrow (Tuesday). If you’re curious, stop in and ask.

18/12/2025

I’m serious - this is one of my favorite foods in the world and so simple to make!!

20/11/2025

Making our MSAK Gluten-Free Sourdough Cornbread Stuffing is a true labor of love — and a perfect example of how far we go to make holiday food that’s not just delicious, but deeply nourishing.

We start with organic heirloom maize from Oaxaca, which we nixtamalize, rinse, dry, and grind. That freshly made “cornmeal” is then blended with our carefully selected low-oxalate gluten-free flours that have been fermented using a traditional sourdough process. We lightly sweeten the batter with honey and unrefined muscovado sugar before baking it into rich, golden cornbread.

Once cooled, we cube it and dry it — transforming it into the perfect base for stuffing that’s flavorful, digestible, and rooted in ancestral processing.

And now, it’s ready for you to turn it into the most delicious, nourishing stuffing on your Thanksgiving table.

New round of kielbasa ready for the smoker! We make our kielbasa at the Modern Stone Age Kitchen from local grass fed an...
10/11/2025

New round of kielbasa ready for the smoker! We make our kielbasa at the Modern Stone Age Kitchen from local grass fed and finished Crow Farm beef, grind it with spices including mustard seed, coriander, white pepper, marjoram, allspice, and garlic, stuff and smoke it. It is one of the highlights of our meat platter on Sunday brunch alongside our house made andouille, breakfast sausage, bacon and scrapple! If you are carnivore, animal based, keto and/pr gluten free this is the meal for you!

I am so excited to return to my hometown tonight for an interview with Mayor Kim Eulner followed by a presentation about...
23/10/2025

I am so excited to return to my hometown tonight for an interview with Mayor Kim Eulner followed by a presentation about our Eat Like a Human approach at Modern Stone Age.

If you are in the area please join us at 7:00 pm at the:
Shrewsbury Historical Society
719 Sycamore Avenue
Shrewsbury, New Jersey

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Learning to Eat Like Humans

As an experimental archaeologist, primitive technologist, and chef, Bill Schindler’s work revolves around a comprehensive understanding of prehistoric and traditional technologies, especially as they relate to how we acquire, process, store, and consume food. He believes that many of today’s issues of human and environmental health can be addressed more successfully when we combine a deeper understanding of prehistoric life through the archaeological record, and a practical understanding of the technologies that helped create that life and support our evolution as humans. He is a strong advocate of traditional foodways and is constantly seeking new ways to incorporate lessons learned from his research into the diets of modern humans. His outlook on food has revolutionized the way in which he and his family eat, and he attributes much of the health his wife and three children enjoy to the nutrient-dense hunted, gathered, and fermented foods that comprise a significant portion of their diets.