Fall has always felt like the real “New Year.” The air shifts, routines change, and with that change comes the perfect opportunity to start fresh. But when it comes to food and health, overhauling everything at once often leads to frustration and burnout. That’s why we encourage the One Thing Rule: choose one small, intentional change and do it consistently until it becomes second nature. Whether it’s baking sourdough, making yogurt, or trying your hand at sauerkraut, a single step can ripple through every part of your life—transforming your kitchen, strengthening your health, and even connecting you to a like-minded community. In this post, we share why “just one thing” matters and how The Ancestral Table community can support you in building lasting, empowering food traditions.

Freezing sourdough doesn’t just keep it fresh — it actually makes it healthier. Research shows that freezing and reheating transforms the bread’s starches, lowering its glycemic impact and feeding your gut with resistant starch. At Modern Stone Age Kitchen, we’re blending ancestral wisdom with modern science so every slice not only tastes amazing, but truly nourishes your body.

We’re drowning in diet noise—and losing our connection to real food. In this piece (fresh off Bill’s appearance on the Alex Clark Podcast), we dig into why empowerment comes from understanding, not trends. Learn how ancestral techniques, community, and The Ancestral Table can help you take back your food—and your health.

At the Modern Stone Age Kitchen, we’ve switched to 100% organic flour for all gluten-containing products—but “organic” is only part of the story. Our real focus is on ancestral food processes that make ingredients safer, more nourishing, and deeply connected to the people who produce them.

After years of refining our process, we’re taking the next step: switching to 100% organic flour in every sourdough loaf, croissant, cookie, cracker, and pasta dish we make. This post breaks down why this transition matters—from health impacts like glyphosate and folic acid to how it supports our mission to nourish through ancestral techniques. We’re pairing time-honored methods with the best possible ingredients—and this is just the beginning.

We’ve spent the past two decades traveling the world, studying ancestral diets, and building a home and business rooted in traditional foodways. And now, we’re taking everything we’ve learned—everything we live—and creating a space where we can share it with you.

The Ancestral Table is our new online community, designed for individuals and families who want to go deeper. Whether you’re just starting out or have been on this path for years, this space is for you. Each week, we gather live to cook together, answer your real-life questions, and connect with others who believe food should nourish, not harm.

If you’ve ever wanted to take a class with us, ask Bill a question about sourdough, or learn how we raised three kids on raw milk, fermented grains, and organ meats—this is your chance.

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.