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.