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Dr. Bill Schindler 10/12/26 Dr. Bill Schindler 10/12/26

What does it take to make a Governor's Cup winning burger? For Modern Stone Age Kitchen, it took 500 beef patties, 250 sourdough buns, four-month-aged cheddar, traditionally fermented ingredients, and an extraordinary community of Eastern Shore farmers and producers. Bill shares the story behind our award-winning burger at the 2026 Governor's Buy Local Cookout—and why this victory means so much more than a delicious burger.

Dr. Bill Schindler 10/4/26 Dr. Bill Schindler 10/4/26

Don’t Just Watch Fall Happen

Fall asks us to participate. Hunt, forage, visit a farm, preserve the harvest, cook something new, and pay attention to the landscape around you. When we take part in the entire journey from landscape to table, food nourishes us in ways that go far beyond calories and nutrients.

Dr. Bill Schindler 9/27/26 Dr. Bill Schindler 9/27/26

I Thought I Was Taking a Cheesemaking Class… Boy Was I Wrong

Sometimes a class becomes about much more than learning a new skill. After attending one of our cheesemaking classes, a guest sent us a message about food, family, culture and connection that stopped us in our tracks. With her permission, we're sharing her words exactly as she wrote them.

Dr. Bill Schindler 9/21/26 Dr. Bill Schindler 9/21/26

Sourdough Is Good for You - but Maybe Not for the Reasons You Think

Is sourdough really probiotic? Does it break down gluten, lower blood sugar or stimulate GLP-1? We separate sourdough fact from fiction and explore what traditional fermentation actually does to grain.

Dr. Bill Schindler 9/14/26 Dr. Bill Schindler 9/14/26

What’s Really in Your Cocktail?

What’s really in your cocktail? We talk a lot about the health effects of alcohol—but rarely about everything else in the glass. From refined sugar and artificial colors to bottled mixers and mystery ingredients, we’re taking a closer look at what’s hiding in our cocktails—and what happens when we make them differently.

Dr. Bill Schindler 9/7/26 Dr. Bill Schindler 9/7/26

Really Good Food Takes Labor: Why We're Pausing Pizza Night

For years, we’ve joked that our three-hour Friday Pizza Night takes an entire week to make. The truth is - it really does. Here’s why we’re pressing pause, what it takes to make our pizza from scratch, and why protecting the people behind our food matters.

Dr. Bill Schindler 8/31/26 Dr. Bill Schindler 8/31/26

The Humble Carrot Stick: A Better Way to Pack School Lunches

What if one of the simplest upgrades to your child’s lunch box started with an ordinary carrot, a little salt, and some time?

Learn how fermentation can transform the humble carrot stick into something more flavorful, longer-lasting, and much more likely to actually get eaten.

Dr. Bill Schindler 8/3/26 Dr. Bill Schindler 8/3/26

How To Grow Without Losing Your Soul?

After leading our annual Ireland Food Tour, Bill and Christina traveled to England to visit some of the country's most respected sourdough bakers and food educators. What began as a search for ideas about scaling bread production became a deeper exploration of a question every growing business eventually faces: How do you grow without losing the values that made you successful in the first place?

Dr. Bill Schindler 7/19/26 Dr. Bill Schindler 7/19/26

The Flour We Never Used

As more states consider banning potassium bromate, one question keeps coming up: Why is it in our bread in the first place? At Modern Stone Age Kitchen, we never had to make that decision—we've never used bromated flour. Instead of relying on chemical dough improvers, we use traditional sourdough fermentation, time, and skilled craftsmanship to create bread that's flavorful, nutritious, and naturally strong.

Dr. Bill Schindler 7/13/26 Dr. Bill Schindler 7/13/26

Part Two: When Mother Nature Has the Last Word

What happens when an eight-year-old sourdough mother meets record heat...and then the power goes out?

This week, Bill shares the story of one of the most challenging weeks our bakery has ever faced and why making truly artisan bread isn't about following recipes. It's about understanding biology, chemistry, and learning to work with nature instead of trying to control it.

If you've ever wondered why traditional sourdough is different, this story explains everything.

Dr. Bill Schindler 7/6/26 Dr. Bill Schindler 7/6/26

Battling with My Mother

When a record-breaking heat wave and an unexpected power outage disrupted our bakery, we were reminded that sourdough isn't simply an ingredient - it's a living ecosystem. This is the story of our eight-year-old sourdough mother, the science behind true fermentation, and the humility required to work with nature instead of against it.

Dr. Bill Schindler 6/15/26 Dr. Bill Schindler 6/15/26

The Benefits of Eating Nose-to-Tail: Why the Whole Animal Matters

Bill Schindler joins Sally Fallon Morell and Joel Salatin in a recent Epoch Times article exploring the nutritional, ethical, and environmental benefits of eating nose-to-tail and honoring the whole animal.

Dr. Bill Schindler 6/1/26 Dr. Bill Schindler 6/1/26

American Cheese, Rehumanized

American cheese melts perfectly for a reason. Learn the science, history, and how to recreate it using real ingredients and traditional techniques.

Dr. Bill Schindler 5/25/26 Dr. Bill Schindler 5/25/26

The Burger Reimagined: Nourishing Food for Backyard Grilling Season

What if the burger became more than fast food? Explore how sourdough fermentation, regenerative beef, traditionally made cheese, fermented condiments, and local ingredients can transform one of America’s most iconic comfort foods into something deeply nourishing.

Dr. Bill Schindler 4/27/26 Dr. Bill Schindler 4/27/26

Water Kefir: An Ancient Ferment Finds Its Way to the Modern Stone Age Kitchen

We ignored water kefir for years - until we realized what it actually is. A naturally carbonated fermented drink, alive with beneficial microbes and reimagined in our kitchen using coconut water instead of refined sugar.

Dr. Bill Schindler 3/30/26 Dr. Bill Schindler 3/30/26

Nourishing Community Partnerships… and a Hard Truth We Can’t Ignore

We left the Eastern Shore Food Security Symposium inspired by the conversations and commitment to improving our food system.

But what we found in the materials we brought home told a very different story.

If we are serious about food security, we must also be serious about what we’re actually feeding people - and whether it truly nourishes them.

Dr. Bill Schindler 3/16/26 Dr. Bill Schindler 3/16/26

From Atlatls to Qvevri: How Georgia Shaped Dr. Bill Schindler’s Journey from Ancient Hunting to Ancient Wine

Ten years ago, Dr. Bill Schindler hunted a wild boar in the Republic of Georgia using a 40,000-year-old spear-throwing weapon while filming The Great Human Race. What he didn’t know then was that Georgia would continue shaping his work for the next decade -eventually leading to one of the oldest living food traditions on earth: 8,000-year-old Georgian qvevri wine.

Dr. Bill Schindler 3/9/26 Dr. Bill Schindler 3/9/26

Avoid Oxalates… or Process Them? A Clue from the Andes

Modern nutrition often suggests avoiding foods high in oxalates. But traditional cultures rarely solved food challenges by elimination. A fascinating clue from the Andes may reveal how ancestral food processing techniques transformed oxalate-rich plants into nourishing foods.

Dr. Bill Schindler 2/9/26 Dr. Bill Schindler 2/9/26

Why Traditional Pizza Is One of the Most Nourishing Foods You Can Eat

Pizza may look simple, but when prepared using traditional fermentation, real milk cheeses, nose-to-tail meats, and seasonal ingredients, it becomes one of the most powerful examples of how familiar food can be deeply nourishing. Here’s why pizza is at the heart of Modern Stone Age Kitchen.

Dr. Bill Schindler 12/15/25 Dr. Bill Schindler 12/15/25

Upgrading Holiday Treats: Real Ingredients, Real Tradition

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.