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.

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.

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.

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.

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.