Episode Details

In this episode, Dr. Steve and his wife Theresa sit down for a fascinating conversation with Dr. Bill and Christina Schindler. Together, they delve into the world of ancestral nutrition, traditional food practices, and their experiences with the Maasai tribe in Kenya, offering a wealth of knowledge and insights that will leave you inspired to explore the rich tapestry of our food heritage.

Christina Schindler, CEO of the Modern Stone Age Kitchen in Chestertown, MD, combines ancestral techniques with modern cuisine to promote community health. She's also the tech-savvy partner of Dr. Bill Schindler, an archaeologist, chef, and co-star of National Geographic's "The Great Human Race." Dr. Bill founded the Eastern Shore Food Lab to revive ancestral dietary practices, and Christina serves as its President. Together, they're redefining nutrition and sustainable food systems.

[00:01 - 21:20] A Journey from Education to Ancestral Nutrition

Christina Schindler's role as CEO of Modern Stone Age Kitchen.

Her focus on combining modern nutrition with ancestral cooking techniques.

Dr. Bill Schindler's background as an archaeologist and chef.

Their joint involvement in the Eastern Shore Food Lab.

They emphasize the importance of traditional fermentation processes in creating nourishing foods.

Dr. Bill and Christina recount their experiences consuming blood and milk with the Maasai tribe in Kenya.

[21:21 - 43:30] Nose-to-Tail Eating and Healthy Food Practices

Discussion on ancestral food practices and their importance.

Emphasizing the importance of nose-to-tail eating and the nutritional value of animal organs, blood, and fat.

Encouraging planning ahead and targeting everyday food choices for transformation.

Distinguishing between store-bought bread and homemade sourdough bread, highlighting the latter's health benefits.

[43:31 - 01:04:00] Sourdough Bread and Fermentation Insights

Sourdough bread is healthier due to natural fermentation.

It's easy to make sourdough bread at home.

Check store-bought "sourdough" for added yeast.

Fermentation enhance