Beyond television, Bill’s research has taken him and his family deep into the field—living and learning alongside the Hadza in Tanzania, studying traditional cheesemaking in Ireland, and working with indigenous communities to document and preserve food traditions before they disappear. He’s been featured in Chesapeake Bay Magazine, Sapiens, Coastal Living, The Irish Examiner, and The London Times, among others, and has spoken at international conferences like FRUTO in Brazil, and has been a guest lecturer at multiple Google Campuses.

As the author of Eat Like a Human, Bill translates these lessons into practical, hands-on advice for modern eaters. He’s also the co-founder of the Modern Stone Age Kitchen, where he and his faccomplished wife Christina Schindler put these ideas into action—fermenting, foraging, butchering, and preparing food with techniques that maximize nutrition and flavor. Oh, and if you stop by, you just might see his three kids and mother-in-law pitching in as well.

Through his research, teaching, and media work, Bill challenges the way we think about food. In a world of ultra-processed convenience, he reminds us that the most innovative diet might actually be the oldest one.