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Whole milk is back in the school nutrition conversation. Learn why milk fat matters for kids’ growth, brain development, and long-term health and what we got wrong about low-fat dairy.

The inverted food pyramid is an encouraging signal: real food, animal protein, and healthy fats finally move to the center. But dietary guidance is never just an image—it’s policy. And when we read the fine print, the new pyramid reveals both real improvements and major blind spots, especially around saturated fat limits, whole grains, and the missing wisdom of traditional food preparation.

We’re kicking off 2026 with something special. Bill was invited onto FOX5 DC on New Year’s Eve to talk about how eating local can improve your health, strengthen your community, and reconnect you to the place you live.

In this short five-minute segment, Bill shares why local food matters—from supporting farmers and small businesses to creating jobs and keeping dollars circulating close to home. He also dives into one of our favorite topics: wild-fermented sourdough, and why it may be one of the most “local” foods you can eat.

Our sourdough isn’t just made in Chestertown—it’s shaped by it. Fermented with local wild yeasts and bacteria unique to this place, each loaf carries the true terroir of our region.

This segment is a powerful reminder that small, everyday food choices add up—to better health, stronger communities, and a deeper connection to where we live.

You don’t need to avoid holiday treats to protect your health. You need better ingredients, better processing, and a better understanding of how food actually works. That’s not indulgence—that’s eating like a human.

Marshmallows didn’t start as junk food - they started as medicine. In this week’s post, we’re taking a favorite holiday treat back to its nourishing origins and showing just how easy it is to make your own with real ingredients. If you want one simple upgrade for your hot chocolate this season, this is it.

The biggest hidden variable in sourdough baking is temperature - specifically the temperature of your dough right after mixing. This post explains Final Dough Temperature, how to calculate it, and why controlling it is the key to predictable fermentation and stronger, more consistent bread.

Modern diets often pit insects against meat but human history tells a different story. Archaeology and ethnography reveal that insects were not just survival foods, but nutrient-dense staples eaten alongside meat for millions of years. A new Science Advances study suggests Neanderthals regularly consumed insect larvae from aged meat, helping explain their unusually high nitrogen isotope levels. Understanding this forgotten dietary cornerstone can help us rethink what “ancestral eating” truly means today.

There’s no biological need for alcohol - yet for thousands of years, humans have brewed, shared, and celebrated with it. As we move into the holiday season, it’s worth asking not whether alcohol can be healthy, but how it can fit into a truly nourished life. This week’s post explores how ancestral fermentation, community, and intention can transform the way we drink.

Before refrigeration or grocery stores, humans mastered the art of transforming raw animal fat into something stable, nourishing, and alive with flavor. Rendering wasn’t just cooking — it was survival technology. In this piece, Bill dives into the lost skill of rendering fat and why it remains one of the most powerful ancestral tools we still use daily at the Modern Stone Age Kitchen.

Before beer came in cans, kegs, and stainless tanks, it was alive — fermented in clay pots and wooden barrels, teeming with microbes that made grains safer and more nourishing. Discover how sour beer once nourished humanity, why it disappeared, and why we only pour it at Modern Stone Age Kitchen.

Milk may look simple on the shelf, but it’s one of the most manipulated foods we buy. From pasteurization methods to homogenization and A1 vs. A2 proteins, not all milk is created equal. In this post, Dr. Bill Schindler explains how to cut through the confusion, what to look for on labels, and how to choose milk that’s closer to its natural, nourishing state.

Pawpaws may be North America’s sweetest hidden fruit, but they also carry powerful toxins. In this week’s blog, Bill shares his own story of pawpaw poisoning and explains what this native fruit teaches us about ripeness, toxins, and the evolutionary role of fruit.

Fall is a season of change, and it’s the perfect time to align your diet with nature’s rhythms. One powerful but often overlooked benefit of seasonal eating is its ability to help manage oxalates — plant compounds that can block minerals, irritate tissues, and contribute to health issues like kidney stones and joint pain. Learn how rotating foods with the seasons, choosing lower-oxalate options, and leaning on traditional preparation methods can transform the way you eat and feel.

We often talk about sourdough, fermentation, nose-to-tail eating, and nixtamalization here at Modern Stone Age Kitchen, but what makes our approach truly unique isn’t just what we eat—it’s how we prepare it. In this Authority Magazine feature, Bill’s work sheds light on how ancient food-preparation methods—fermentation, soaking, traditional corn processing, raw-milk cheeses—aren’t nostalgic throwbacks, but powerful tools that make food safer, more nourishing, and more flavorful. If you’ve ever wondered why our bread, pizzas, or cheeses taste different, this article helps explain why.

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.