We talk a lot about ancestral foodways here at Modern Stone Age Kitchen—fermentation, sourdough, nose-to-tail cooking, nixtamalization. By now, many of you have probably tried our bread, pizzas, cheeses, or ferments and felt firsthand that they taste different and feel different.

But sometimes, it’s hard to put into words what makes our approach so unique. That’s why we’re so excited about this new feature in Authority Magazine. The author does a great job of highlighting how Bill’s background in anthropology, combined with his years of hands-on food experience, sets our work apart.

This isn’t about being “farm to table” or “from scratch” (though we are both). It’s about understanding that how food is prepared is just as important as what food we choose to eat. Bill explains how ancient food processing methods—things like fermentation, soaking, and nose-to-tail butchering—literally transform food to make it safer, more nourishing, and more flavorful.

That’s the philosophy behind every single thing we make at Modern Stone Age Kitchen. It’s why our bread is fermented for days instead of hours. It’s why we craft our own cheese from raw milk, why we process corn the traditional way, and why we believe no part of the animal should go to waste.

👉 We’d love for you to read the full article here: Read the Article

If you’ve ever wondered why your sandwich bread or morning latte feels different when it comes from MSAK, this piece helps explain it. It’s a reminder that food isn’t just about taste—it’s about connection, history, health, and the way traditions can guide us toward a better future.

Thank you for being part of this journey with us!