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.

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.

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.

We’re thrilled to introduce the new Modern Stone Age website—a place where our kitchen, food lab, community, and mission all come together under one roof! What started as a small, family-driven passion for real, nourishing food has evolved into a thriving movement, and we couldn’t have done it without you.

With this new site, we’ve streamlined everything—making it easier than ever to explore our offerings, sign up for classes, shop our sourdough creations, and connect with our growing community. Plus, we’re excited to share our Founder’s Video, where Bill and Christina Schindler reflect on our journey, the heart behind our work, and what’s next for Modern Stone Age.

Check it out now and be part of the next chapter!