At the 2025 Governor’s Eat Local Cookout, we didn’t just serve food—we told a story. Our scratch-made memela showcased centuries of ancestral knowledge fused with Maryland-grown ingredients, right down to the housemade cheese and fermented crema. With over 500 portions shared—including one with Governor Wes Moore—it was a powerful moment to demonstrate how tradition and terroir can come together on a single plate.

We didn’t expect to find ourselves making palm fruit oil by hand in Brazil—but that experience changed everything we thought we knew. Far from the industrial version with a bad reputation, traditional palm fruit oil is ancestral, nutrient-rich, and deeply cultural. Learn why this ancient cooking fat deserves a place at the modern table—and how it aligns perfectly with our food philosophy.

We made it back!!!

After two unforgettable weeks in Brazil, we're home—grateful, inspired, and still unpacking (both literally and emotionally). Our journey took us from the Amazon rainforest to the heart of São Paulo, connecting with traditional foodways, ancestral practices, and communities working to preserve them.

One of the most meaningful moments? A private dinner hosted by Chef Alex Atala, where I was honored to craft the first two courses. We hand-carried our sourdough all the way from Chestertown to São Paulo—literally in brown paper bags. That bread, paired with bone marrow and bitter greens, became the opening course. The second: handmade memelas with our Oaxacan string cheese. A true fusion of research, family, and purpose—served at the incredible Dalva e Dito.

We’re excited to share more soon—photos, reflections, and a powerful 45-minute talk filmed that night. For now, we hope this gives you a small taste of the magic.

Stay tuned.

Not all water is created equal. From structured to spring and hydrogen water, learn which types support your health and which to avoid—plus discover what we use at the Modern Stone Age Kitchen.

After a weekend at the Hex Fermentation Festival, we realized something powerful: the Modern Stone Age Kitchen is becoming a “third place”—a welcoming hub of connection, curiosity, and nourishment. Here’s what that means, and why it matters more than ever.

Spring is the perfect time to reconnect with the wild world around you. Whether you're foraging in a forest, your backyard, or even a city sidewalk, wild edible plants are everywhere — and learning to identify and use them safely is one of the most empowering (and delicious) ways to engage with your food and environment.

In honor of Small Business Week, we reflect on how the Modern Stone Age Kitchen grew from a family dream into a thriving community hub — thanks to the incredible support of local small businesses, farmers, and our team. Discover the people and partnerships that helped shape our journey and why small businesses are a force for positive change.

We’re thrilled to be featured on WBOC’s Picnic Day TV spot, celebrating Maryland farmers and local food businesses! Modern Stone Age is proud to showcase our commitment to real, scratch-made food rooted in tradition and community. Watch the full segment and see why supporting local matters more than ever.

Food has always been more than fuel — it’s tradition, identity, and connection.
At Modern Stone Age Kitchen, we believe that sharing a meal is one of the most powerful ways to bridge divides and celebrate our shared humanity.

In this week’s post, Bill explores why food has always been political (and why that's not a bad thing), how true nourishment goes far beyond nutrition, and why our table will always be open to everyone — no matter who you are or where you come from.
Come read how we’re using food to build connection, not division — and why there's always a seat at our table for you.

What does terroir really mean—and why should it matter beyond wine? At Modern Stone Age, we believe it's the soul of every ingredient: the microbes, the seasons, the soil, and the hands that craft our food. This week, we’re celebrating terroir with a local twist on a classic—house-cured rockfish gravlax served on our wild sourdough bagels with scratch-made cultured cream cheese. Come taste the story of place, season, and tradition—one bite at a time.

At Modern Stone Age, we believe dessert should be joyful and nourishing. In this post, we share how we’re transforming treats using ancestral food prep, real ingredients, and no seed oils, refined sugar, or guilt. Because celebrating with food should never come at the cost of your health—or happiness.

Many people are now asking restaurants about seed oils—but the real danger might be hiding in your own kitchen. In this post, we reveal the surprising places industrial seed oils like canola, soybean, and sunflower are sneaking into your pantry and how to swap them out for traditional fats that truly nourish.

Join us July 21-27, 2025, for an exclusive 8-day food and archaeology tour of Ireland that you won’t find in any guidebook! Immerse yourself in traditional Irish cuisine, explore ancient archaeological sites, and enjoy hands-on experiences like foraging, peat digging, and private seaweed baths. Dine with renowned chefs, including a private meal with Ireland’s first 2 Michelin Star chef.

This all-inclusive journey (lodging, meals, transportation & tours - flight not included) is limited to 12 guests, ensuring an intimate and immersive experience.