🌽 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!

🧀 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!).

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!