Real Food, Real Skills, Real Community

Explore our hands-on classes and upcoming events—both in our kitchen and out in the world—where we teach, speak, and connect over nourishing food and timeless techniques.

Nose-to-Tail Butchering Class
Jun
14

Nose-to-Tail Butchering Class

At the Modern Stone Age Kitchen, we believe every part of the animal deserves respect—and flavor! In this hands-on Nose-to-Tail Butchery Class, you’ll learn the ancient (and delicious) art of using the entire animal, from head to tail. Guided by Dr. Bill Schindler, you'll explore traditional butchery techniques that maximize nutrition, minimize waste, and transform how you think about meat. It’s a powerful way to connect with your food, your health, and the planet. Come ready to roll up your sleeves, learn new skills, and leave inspired.

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Cheesemaking Class - SOLD OUT
Jul
12
Hands-on Class

Cheesemaking Class - SOLD OUT

🧀 Get ready to stir, stretch, and culture!
Join us in Chestertown for a hands-on cheesemaking experience that blends science, tradition, and delicious fun. In this class, you’ll learn to transform local raw milk into fresh, flavorful cheese using time-tested, ancestral techniques. Perfect for beginners and dairy lovers alike—come curious, leave empowered (and with cheese!).

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Sourdough Bread Class - SOLD OUT
Aug
2
Hands-on Class

Sourdough Bread Class - SOLD OUT

Curious about sourdough but not sure where to start—or how to keep that starter alive? Join us for a hands-on class at the Modern Stone Age Food Lab that demystifies wild fermentation and gives you the confidence to bake nourishing, gut-friendly bread at home. Learn how to mix, shape, score, and bake your own sourdough loaf using ancestral techniques and 100% wild fermentation. Whether you're brand new to sourdough or just tired of troubleshooting Instagram recipes, this class gives you real skills for real life—plus your own sourdough starter to take home!

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Sourdough Bread Class - SOLD OUT
Jun
7

Sourdough Bread Class - SOLD OUT

Curious about sourdough but not sure where to start—or how to keep that starter alive? Join us for a hands-on class at the Modern Stone Age Food Lab that demystifies wild fermentation and gives you the confidence to bake nourishing, gut-friendly bread at home. Learn how to mix, shape, score, and bake your own sourdough loaf using ancestral techniques and 100% wild fermentation. Whether you're brand new to sourdough or just tired of troubleshooting Instagram recipes, this class gives you real skills for real life—plus your own sourdough starter to take home!

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BALTIMORE FERMENTATION FESTIVAL - Cheesemaking Class with Dr. Bill on Sat May 17th
May
16
to May 17
Event

BALTIMORE FERMENTATION FESTIVAL - Cheesemaking Class with Dr. Bill on Sat May 17th

Join Us for a Weekend of Wild Fermentation
Mark your calendar for an unforgettable weekend celebrating all things funky, fizzy, and fermented!

We’re kicking things off Friday, May 16, with a special evening featuring the one and only Sandor Katz—fermentation revivalist, author, and educator. Enjoy fermented cocktails, snacks, and an intimate Q&A with the master himself. (Bonus: your ticket includes access to Saturday’s full event!)

On Saturday, May 17, the celebration continues with a vibrant marketplace filled with makers and artisans—from kimchi and miso to mead, koji, and more. Dr. Bill Schindler will also lead a special cheesemaking class, showing you how to turn raw milk into truly nourishing dairy.

This is a rare chance to learn from two of the biggest names in fermentation—and support amazing local businesses like Hex Ferments, the source of the kombucha we serve every day at the Kitchen.

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Magic of Maize - 1 spot
May
4
Cooking Class, Hands-on Class

Magic of Maize - 1 spot

🌽 Discover the Magic of Maize
Join Dr. Bill Schindler for a hands-on journey into one of the most important ancestral food processing techniques on the planet: nixtamalization.

In this immersive class, you’ll learn how traditional cultures transformed maize into a safe, nourishing, and incredibly versatile staple. From ancient Mesoamerican kitchens to our modern stone grinders, you’ll follow the entire process—soaking, cooking, grinding, and shaping heirloom corn into your own tortillas.

You’ll walk away with new skills, fresh tortillas, and a whole new appreciation for what’s behind your taco.

This class is equal parts anthropology, food science, and flavor explosion. Don’t miss it!

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Sourdough Bread Class - SOLD OUT
Apr
27

Sourdough Bread Class - SOLD OUT

Curious about sourdough but not sure where to start—or how to keep that starter alive? Join us for a hands-on class at the Modern Stone Age Food Lab that demystifies wild fermentation and gives you the confidence to bake nourishing, gut-friendly bread at home. Learn how to mix, shape, score, and bake your own sourdough loaf using ancestral techniques and 100% wild fermentation. Whether you're brand new to sourdough or just tired of troubleshooting Instagram recipes, this class gives you real skills for real life—plus your own sourdough starter to take home!

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FAQs

  • As a nonprofit with limited class sizes, each spot matters. All registrations are non-refundable, but you are welcome to transfer your spot to someone else if you can no longer attend. Just send us their name and contact info before class begins.

    Your registration directly supports our mission to educate and empower through hands-on food experiences—thank you for being part of it!

  • Yes! Whether you’re brand new to ancestral food practices or have been fermenting, baking, and nixtamalizing for years, our classes are designed to be hands-on, educational, and approachable for all levels.

  • Nope—we’ve got you covered. We provide all materials, ingredients, and tools. Just bring yourself (and maybe an apron if you want to keep your clothes clean). We'll let you know in advance if there's anything specific you should bring.


  • All classes are held at the Modern Stone Age Food Lab (2nd floor of the Modern Stone Age Kitchen) in Chestertown, Maryland. You'll get an email with directions, parking info, and anything else you need to know prior to class day.

    236 Cannon Street Chestertown, MD

  • Yes! We love customizing experiences for families, friend groups, team building, or special occasions. Just send us an email, and we’ll help design something memorable and meaningful.

  • Unless otherwise specified, most of our classes are geared toward adults and older teens. However, we do offer family-friendly and youth-focused classes throughout the year—keep an eye on our calendar or sign up for our newsletter to be the first to know!

  • Yes! We’d love to host you at The Modern Stone Age Sanctuary, our peaceful and cozy B&B just a short walk from the Food Lab. It’s the perfect place to unwind after a day of hands-on food exploration. Each room is designed for rest and nourishment, with breakfast options that align with our food philosophy.
    👉 Learn more and book your stay here