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

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

I’ve been getting a lot of questions lately about sugarcane oil, sometimes called “cultured oil.” On the surface, it sou...
08/10/2025

I’ve been getting a lot of questions lately about sugarcane oil, sometimes called “cultured oil.” On the surface, it sounds great: sustainable, neutral, even fermented. But when you peel back the layers, what you find isn’t food. It’s a highly engineered industrial product that couldn’t be further from the ancestral fats that have nourished us for millions of years.

In my latest blog post, I break down what sugarcane oil actually is, how it’s made, and why it represents the next level of ultra-processing disguised as innovation. We talk about what real processing looks like, from churning butter to rendering tallow, and why these natural, hands-on transformations still matter more than ever.

If you’ve ever wondered what makes a fat ancestral versus artificial, this post will help you see the difference.

👉 Read it here: https://modernstoneage.com/blog/why-sugarcane-cultured-oil-isnt-the-ancestral-upgrade-you-think

What does a gourd from Kenya, a goat stomach from Sardinia and a gallon of the best local milk have in common? They are ...
20/09/2025

What does a gourd from Kenya, a goat stomach from Sardinia and a gallon of the best local milk have in common? They are all important components in today’s Traditional Mozzarella class at the Modern Stone Age Food Lab where participants will learn all about the power of dairy fermentation and make mozzarella and other pasta filata cheeses traditionally from scratch!

Christina and I first met Kaylee Richardson and her daughter at a Redmond Salt event in Utah last year. It’s incredible...
20/09/2025

Christina and I first met Kaylee Richardson and her daughter at a Redmond Salt event in Utah last year. It’s incredible to see the passion and knowledge she shared there with us come to life in her new extraordinary book.

The Beekeeper’s Apothecary is packed with information for anyone interested in herbalism or looking to deepen their practice: over 100 herbs, recipes for tinctures, salves, teas, and healing remedies — plus a truly artful bridge between bee medicine and plant medicine.

If you’ve been looking for a resource that not only shows you what herbs to use but also how and why, this is it. Go get your copy.

Ancient Grain Sourdough Baguettes baking in our oven at the Modern Stone Age Kitchen. Starting with simple, high quality...
20/08/2025

Ancient Grain Sourdough Baguettes baking in our oven at the Modern Stone Age Kitchen. Starting with simple, high quality organic ingredients is not enough. What truly makes these loaves nourishing is the space we provide for the trillions of hyperlocal wild bacteria and yeast to work their magic breaking down gluten, deactivating anti-nutrients, detoxifying, making nutrients more bioavailable, and developing the most incredible flavor and aroma possible. This is the power of genuine sourdough.

Curing isn’t just for salmon. Here’s a behind-the-scenes peek at our full setup for Rockfish Gravlax — our tribute to lo...
14/08/2025

Curing isn’t just for salmon.
Here’s a behind-the-scenes peek at our full setup for Rockfish Gravlax — our tribute to local, wild rockfish (aka striped bass).

At the Modern Stone Age Kitchen we cure each fillet with a flavorful mix of Redmond Real Salt, white peppercorns, lemon and orange zest, coriander seeds, juniper berries, fresh dill, and unrefined muscovado sugar. After several days, the fish is rinsed with local, organic gin for a bright, aromatic finish.

By working with this incredible local resource, we celebrate the terroir of the Eastern Shore while supporting our community’s fishermen.

Local Lockbriar Farm corn lacto-fermenting in a crock in preparation for this week’s pizza special at the Modern Stone A...
29/07/2025

Local Lockbriar Farm corn lacto-fermenting in a crock in preparation for this week’s pizza special at the Modern Stone Age Kitchen. We are relying on wild bacteria to transform the corn into a safer, more nourishing and delicious form over the next several days. We are keeping the whole cob intact while it ferments because that way it easier to ensure everything remains submerged in an anaerobic environment. The kernels will be cut off after the fermentation is over.

We are pairing the fermented corn kernels with Lockbriar Cherry tomatoes that will be marinated with garlic, fresh basil, extra virgin olive oil, balsamic vinegar, salt and pepper and together they will top our sourdough crust, pistachio pesto and pasta filata cheese.

Wild, lacto fermentation is the ultimate expression of terroir relying on trillions of bacteria local to our area to create nuances in flavor and aroma that are only possible here. Fermenting local, seasonal produce makes it even more special.

This is what a curd formed through fermentation looks like. It is the first step in making traditional cottage cheese. L...
28/07/2025

This is what a curd formed through fermentation looks like. It is the first step in making traditional cottage cheese. Like other traditional dairy ferments the lactic acid formed through bacterial fermentation results in a ton of chemical and physical changes that transform dairy into its safer, more nourishing and delicious form. Do not be fooled by the cottage cheese produced by the modern industrial food system - they are completely different foods.

Into the Heart of Bitter Manioc ProcessingWe flew from Bahia to Belém to begin the next chapter of our manioc journey—th...
11/07/2025

Into the Heart of Bitter Manioc Processing

We flew from Bahia to Belém to begin the next chapter of our manioc journey—this time diving into the complex and deeply rooted traditions of bitter manioc processing in the Amazon of northern Brazil. Unlike sweet manioc, bitter manioc contains much higher levels of naturally occurring cyanide compounds and requires extensive processing to make it safe to eat.

Using Belém as our home base, we traveled deep into the Amazon to visit three kilombo communities—settlements originally founded by escaped enslaved Africans, now home to vibrant and resilient Afro-Brazilian cultures. These communities hold incredible ancestral knowledge and have preserved traditional techniques for generations.

Guided by Jerônimo Villas-Bôas, we spent several days participating in the entire process, from harvest to finished products. Every Monday, all three communities come together to harvest a massive amount of manioc and divide the roots among themselves. By Tuesday, the peeling and grating begins.

Peeling is an all-day affair—a beautiful display of community building in action. What might seem to outsiders like monotonous, mindless work is in fact a vital social function. It’s a time for visiting, storytelling, joking, sharing news, and exchanging knowledge. Far from drudgery, it’s a necessary part of what keeps the community thriving and connected.

After peeling, the roots are grated and the pulp is pressed—either by mechanical screw press or with the traditional tipiti, a long, handwoven basket that works like a giant finger trap. The squeezed juice is left to settle so the starch can separate and be washed. The remaining pulp is also washed and left to ferment.

By the end of the day, the scene is beautiful:
– vessels of fermenting manioc juice,
– vessels of fermenting pulp,
– and vessels of settling starch.

As the sun sets and the village quiets, the process continues—this time at the microbial level. While the community rests, wild bacteria begin their slow, work of fermentation, setting the stage for the next day.

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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.