Beyond television and media, Bill’s work is grounded in extensive field research. He and his family, wife Christina and their three children, have conducted ethnographic research - living, learning from, and working alongside Indigenous communities around the world - to document and preserve traditional foodways, many of which are at risk of disappearing. His research and perspective have been featured in publications such as The Atlantic, The London Times, and The Washington Post. He has presented at national and international conferences including FRUTO and Food On The Edge, and has served as a guest lecturer at universities including Harvard University and Yale University.

Bill is the author of Eat Like a Human, a book that distills decades of research into practical, hands-on guidance for modern eaters seeking better health through ancestral principles. He is also the co-founder of the Modern Stone Age Kitchen, where he, his family, and a team of more than 30 put these ideas into daily practice - fermenting, foraging, butchering, and preparing food using traditional techniques that prioritize nutrient density, flavor, and connection to nourish the community.

Through his research, teaching, and storytelling, Bill challenges how we think about food in an era dominated by ultra-processed convenience. His work reminds us that some of the most powerful innovations for human health are not new at all - they are deeply rooted in our past..