Dr. Bill Schindler

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

05/11/2026

3.5 million years ago, everything changed.

Not because we evolved sharper teeth—
but because we made sharp tools.

These stone tools let our ancestors access meat for the first time—fueling the growth of our bodies and brains.

We didn’t evolve to eat meat.
We evolved because we could.

I am so thankful for these three incredible mothers! Happy Mother’s Day! Thank you for all of your love, hard work, and ...
05/10/2026

I am so thankful for these three incredible mothers! Happy Mother’s Day! Thank you for all of your love, hard work, and unwavering dedication to family. Enjoy your day - you deserve it!

05/09/2026

Hunting Revolution - the single biggest change in out ancestral dietary past that nutritionally supported massive growth in brain and body sizes was hunting. Hunting provided access to the entire animal including the most nutrient dense and bioavailable parts: blood, fat and organs!

05/08/2026

Almost all prehistoric technologies have something to do with food. These technologies unlocked incredible nutrition from our environment, supported our growing bodies and brains, and literally made us human.

We need to reintroduce to these approaches into our modern diets in order to heal and realize our true potential.

05/07/2026

Our massive human brains are the most nutrient-needy organ in our body and require 20 percent of our daily intake to support. These brains were built on millions of years of technological innovations that created safety, nutrient density and bioavailability in our diets.

05/06/2026

Two weeks ago, we pulled the coppa from a pig we were butchering.

Today—it becomes capicola.

This cut—the neck—is my favorite. Multiple muscles, incredible fat, unbelievable flavor.

Instead of a long cure, we took a shorter path, rinsed it, re-seasoned it, tied it… and now we’re cooking it.

Why?
Because this is the final element of our Half Hog Hoagie.

Every single meat on that sandwich—mortadella, salami, and now capicola—comes from the same half of the same pig from Langenfelder Farms, just 7 miles away.

Add in our 100% wild, long-fermented sourdough and house-made provolone from Nice Farms milk…
This isn’t just an Italian sub. It’s one of the most thoughtful sandwiches we’ve ever created.

We’re relaunching it tomorrow.

10 years ago to the day, this was the text thread between me and Christina.“Pull the pig head out of the freezer… throw ...
05/03/2026

10 years ago to the day, this was the text thread between me and Christina.

“Pull the pig head out of the freezer… throw it in with the feet.”

No trend. No label. Just practicing a true nose-to-tail approach using the whole animal.

We’ve come a long way since then, and this weekend I’m proud to be presenting at Meatstock, sharing our approach in the hope that it helps others reconnect with real food.

05/02/2026

A quick clip of how we make water kefir at the Modern Stone Age Kitchen. We use pure coconut water as a base instead of water and sugar so there are no refined sugars anywhere in the process and it boosts the mineral and electrolyte content. The secondary fermentation takes place with fresh squeezed orange and lemon juices to add flavor and carbonation.

04/29/2026

A glimpse into traditional cheddar cheese making at the Modern Stone Age Kitchen.

We’re making cheddar for our upcoming burger night—and of course, we’re doing it the traditional way.

These are slabs of fermenting curd, made from milk from Nice Farm, stacked and turned over time.

This process—called cheddaring—is what gives cheddar its name and defines its texture and flavor.

04/27/2026

Reveal of our latest mortadella.

This time we used jowl fat instead of back fat—and it made all the difference.

Jowl fat doesn’t shrink as much during cooking, so the cubes stay intact for a cleaner slice and a better final product.

Stay tuned—Half Hog Hoagie coming soon at the Modern Stone Age Kitchen.

04/26/2026

This is our mortadella.

Made in-house.
�Pig raised 7 miles away.

Emulsified. Stuffed. Cooked.

And it’s going into our Half Hog Hoagie - coming next week!

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236 Cannon Street
Chestertown, MD
21620

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