upcoming events & classes
Offering innovative classes & events
Learn how to nourish your family &
eat like a human.
The Eastern Shore Food Lab’s mission is to preserve, revive, and infuse ancestral dietary approaches in food to create a nourishing, ethical, accessible, and sustainable food system.
To do this, the ESFL has identified 3 unique purposes:
Preserve - Identify and document ancestral food practices in the archaeological and anthropological records and around the world
Inspire - Spread the message locally and worldwide to create a framework for meeting current and future modern dietary needs
Empower - Equip people with the skills and knowledge to transform basic ingredients into the most nourishing food possible for themselves, their families and their communitiesEquip people with the skills and knowledge to transform basic ingredients into the most nourishing food possible for themselves, their families and their communities
Empowering our Community
Events inspire.
Classes empower.
Learn about classes below but all class registrations are completed on the Eat Like a Human website (under classes) to ensure funding properly goes through our non-profit, The Eastern Shore Food Lab. Thank you for your support!
Eat Like a Human: Starting 2025 Off Right
Eat Like a Human: Starting 2025 Off Right
Kick off 2025 by transforming the way you eat, cook, and nourish yourself and your loved ones! This engaging 3-hour, in-person class will inspire and empower you to take practical steps toward healthier, more sustainable eating habits.
Join us as we explore the principles behind eating like a human—rooted in archaeological research, traditional food wisdom, and cutting-edge nutritional science. During this hands-on session, we’ll cover:
Pantry and Kitchen Transformation: Discover how to stock your kitchen with wholesome ingredients and ditch ultra-processed alternatives.
Sourcing High-Quality Ingredients: Get tips for shopping smarter at grocery stores, farmers markets, and beyond.
Practical Tips for Busy Families: Whether you’re feeding yourself, your kids, or extended family, we’ll show you how to make real food work for your life.
Plus, enjoy a tasting of delicious, nutrient-dense dishes prepared to showcase the incredible flavors and benefits of real, properly prepared food. Take home inspiration and practical recipes to help you integrate these foods into your daily life.
This isn’t just a class—it’s a chance to reconnect with food in a meaningful way and take charge of your health. Whether you’re new to the Eat Like a Human philosophy or looking for a reset, you’ll leave with actionable strategies and the tools to make 2025 your healthiest year yet.
Let’s start the year off right—one delicious bite at a time!
Sourdough Bread Class | Saturday January 18, 2025 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Making the Most of your Hunt: An Introduction to Nose-to-Tail Wild Game Cooking
Take the results of a successful hunt to the next level!
In this class you will learn how to transform the often overlooked parts of the animals you hunt into nourishing and delicious dishes.
We will cover everything from how to:
dress animals in the field,
order from game processing facilities
cleaning animals in your home, and
butchering animals in your home
All with the intention of using everything the animals have to offer. Then we will make use of all sorts of different wild game offal to create incredible dishes entirely from scratch.
During the class you will learn to make:
Wild Game Bone Broth
Duck and Goose Confit
Venison Heart with Maple Syrup and Fresh Sage
Rilletes
Offal Burger
Wild game sausage
The skills you will learn in this class will empower you to make the most of your hunt in nourishing, ethical and sustainable ways!
Nose-to-Tail 2 Day Butchering Class
Whole Animal Butchery: Skills for the Home Kitchen
We start the class Saturday morning (9:00AM) in the Eastern Shore Food Lab Teaching Kitchen with coffee, a Modern Stone Age breakfast and a discussion about:
home butchering,
sourcing high quality animals,
how to talk to your butcher,
and the tools, equipment, safety, and practicality of home butchering
After breakfast we begin the process of breaking down half of a pig together into its primal cuts. Then we break for a Modern Stone Age Kitchen lunch.
After lunch we will work together to turn the morning’s primals into:ham,
bacon,
fresh sausage, and
pork rinds.
All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!
Hands-on Mozzarella Cheese Class | February 16, 2025 10am - 1pm
Who wants to make Mozz??
Come join Dr. Bill at the Eastern Shore Food Lab and where he'll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta).
The class will start with a walk down to the Chestertown Farmer's Market and pick up fresh milk from Nice Farms and have a chance to chat with Farmer Bob about what makes their milk so good. The class will bring back a few gallons of milk and transform the milk into fresh mozzarella cheese. You'll be amazed at how simple it is to make something so delicious and wholesome.
The class will cover everything from:
sourcing appropriate milk,
making the brine,
stretching the curd,
shaping fresh mozzarella,
making ricotta,
plus he’ll weave in stories of working with traditional groups who ferment dairy around the world
Each student will enjoy freshly made mozzarella (with sourdough of course) plus bring some home to impress their families and friends ;-)
Class will run from 10:00 to 1:00 and the cost is $75 per participant. To ensure maximum student participation, space is limited.
Sourdough Bread Class | Sunday February 23, 2025 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Sweet Treats for the Holidays Class
Get ready to deck the halls with boughs of sourdough!
In this festive class, we’ll be diving into the world of sourdough sweet treats, perfect for the holiday season.
You’ll learn the secrets of making sourdough gingerbread, cookies, and graham crackers that are as wholesome as they are delicious. And what’s a holiday without some gooey goodness? We’ll also be whipping up homemade marshmallows for the most scrumptious s’mores you’ve ever tasted!
In line with the Modern Stone Age Family’s ethos, we’ll be using no refined sugars and all our grains will be fermented, ensuring your treats are not just tasty, but also healthy!
This isn’t just a class, it’s a holiday experience! You’ll walk away with a treasure trove of recipes and skills to create your own festive feast at home.
So, don your aprons and let’s make this Christmas a sourdough sensation!
Couples Cheesemaking Class & Wine Tasting
What a perfect way to spend a Friday – making mozz and drinking wine!
Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and enjoy a tasting from Broken Spoke Winery while tasting all a variety of cheeses and sourdough snacks!
The class will cover everything from:
sourcing appropriate milk,
making the brine,
stretching the curd,
shaping fresh mozzarella,
making ricotta,
plus he’ll weave in stories of working with traditional groups who ferment dairy around the world!
During this hands-on Friday Night class, each student will taste wine from the Republic of Georgia (where the Schindlers did research this summer) as Bill walks them through the art of cheesemaking and breaks it down so students can replicate it in their own home kitchens.
Everyone will enjoy freshly made mozzarella (with sourdough of course) plus bring some home to impress their families and friends!
Class will run from 5:00pm – 8:00pm and the cost is $90 per student. To ensure maximum student participation, space is limited.
Sourdough Bread Class | Saturday November 16, 2024 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Bread Class | Saturday November 9, 2024 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Bread Class | Sunday October 20, 2024 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Croissants & Such | Saturday September 28, 2024 9:00am - 12:00pm
You’ve seen the croissant evolution at the MSAK and you have been asking for this class!
Making 100% wild, long fermented sourdough croissants transforms an already delicious treat into its most delicious and nourishing form. And, making them in your home kitchen is easier than you think!
Join us to learn all the steps in making croissants from:
mixing,
fermenting dough,
preparing butter,
laminating,
cutting,
shaping and
baking.
Of course, you will have a chance to taste our croissants with some fermented butter!
Sourdough Bread Class | Sunday September 22, 2024 10:00am - 12:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Hands-on Mozzarella Cheese Class | Sunday September 15, 2024
Join us at the Modern Stone Age Kitchen where we will transform fresh milk from Nice Farm Creamery into fresh mozzarella cheese. You'll be amazed at how simple it is to make something so delicious and wholesome.Each student will enjoy freshly made mozzarella plus bring some home to impress their families and friends ;-)
Fermented Dairy (butter, yogurt, kefir, clabber, etc) | Saturday Sept 14th 9:00 - 12:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) and learn how make fresh fermented butter, yogurt, clabber and kefir for your family.
Not only will it taste delicious but you will save a ton of money!
For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability, created digestibility and safety, and unlocked an incredible array of flavors and textures! This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, clabber, and yogurt from home!
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.
8 Day Coast-to Coast Food Tour of Ireland | July 2024
An Unforgettable Culinary Journey through Ireland
Embark on a mouthwatering adventure like no other as we take you on an exclusive cultural food tour through the flavors, traditions and prehistory of Ireland. Get ready to experience the essence of Irish cuisine using all of your senses. From farm visits that showcase sustainable practices, archaeological explorations that reveal a deep past, and seaweed foraging that create a unique environmental connection, this seven-day immersive experience promises to excite, inspire, and nourish. Indulge in farm-to-table meals, dine on freshly caught lobster and crab, and savor a culinary masterpiece crafted by Ireland's first 2 Michelin Star chef. With breathtaking landscapes and diverse accommodations adding an extra layer of magic, this epicurean adventure will forever change the way you perceive food. Reserve your spot today and get ready for a gastronomic journey you'll never forget.
Sneak a peek into this once-in-a-lifetime experience and watch the video above
Sourdough Pasta Making & Wine Tasting
What is better than Fresh pasta?
What is better than fresh sourdough pasta?
Join us at the Eastern Shore Food Lab for a hands-on class on Scratch-Made Sourdough Pasta Making. In this class, you will learn the art of creating nourishing and delicious sourdough pasta from scratch, which you can enjoy for dinner that Saturday night! Dr. Bill Schindler will guide you through the process of making sourdough pasta using traditional methods and techniques as he has developed his recipe after learning from chefs from around the world. Participants will have the opportunity to create their own sourdough pasta from start to finish, learning the secrets of crafting pasta and they will take home their handmade sourdough pasta to savor for dinner, as well as their own sourdough mother and detailed instructions for making sourdough pasta at home.
What You Will Learn:
– The fundamentals of sourdough pasta making
– Working with sourdough mother to enhance the flavor and texture of pasta
– Techniques for rolling and shaping various pasta shapes, from fettuccine to angel hair to ravioli
– Making fresh ricotta cheese for delicious ravioli fillings
Who Should Attend:
– Pasta lovers eager to explore new culinary techniques
– Home cooks interested in learning how to make pasta from scratch
– Individuals looking to incorporate sourdough into their cooking repertoire
Don’t miss this opportunity to embark on a culinary journey with Dr. Bill Schindler and master the art of scratch-made sourdough pasta. Join us at the ESFL for a flavorful and educational experience that will elevate your pasta-making skills!
To ensure maximum student participation, space is limited.
Hands-on Mozzarella Cheese Class | July 6, 2024
Join us at the Modern Stone Age Kitchen where we will transform fresh milk from Nice Farm Creamery into fresh mozzarella cheese. You'll be amazed at how simple it is to make something so delicious and wholesome.Each student will enjoy freshly made mozzarella plus bring some home to impress their families and friends ;-)
Fermented Dairy (butter, yogurt, kefir, clabber, etc) | June 29, 2024
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) and learn how make fresh fermented butter, yogurt, clabber and kefir for your family.
Not only will it taste delicious but you will save a ton of money!
For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability, created digestibility and safety, and unlocked an incredible array of flavors and textures! This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, clabber, and yogurt from home!
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.
Croissants & Such
You’ve seen the croissant evolution at the MSAK and you have been asking for this class!
Making 100% wild, long fermented sourdough croissants transforms an already delicious treat into its most delicious and nourishing form. And, making them in your home kitchen is easier than you think!
Join us to learn all the steps in making croissants from:
mixing,
fermenting dough,
preparing butter,
laminating,
cutting,
shaping and
baking.
Of course, you will have a chance to taste our croissants with some fermented butter!
Sourdough Mother Class | June 8th
Learn how to take care of your mother 😉
Join and learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
fermentation process,
the math behind calculating your mother-build, and
recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products.
The class will end with everyone enjoying fresh, warm sourdough waffles together with local maple syrup from Black Creek Farm. Plus all students will bring their own sourdough mother so they can start baking sourdough at home.
Sourdough Mother Class | Saturday September 21, 2024 9:00am - 12:00pm
Learn how to take care of your mother 😉
Join and learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
fermentation process,
the math behind calculating your mother-build, and
recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products.
The class will end with everyone enjoying fresh, warm sourdough waffles together with local maple syrup from Black Creek Farm. Plus all students will bring their own sourdough mother so they can start baking sourdough at home.
Foraging Fun around Chestertown | May 18, 2024
You will never look at your lawn the same way after taking this class!
Chestertown’s lawns, parks and sidewalks are full of good things to eat, if you know how and where to look.
You will start at the Eastern Shore Food Lab at 10:00am and spend a few hours walking with Dr. Bill Schindler as he takes you around the streets of Chestertown to find “hidden treasures” right under your feet. After foraging around town, the class will return to to the ESFL to prepare and cook what has been gathered!
Bill has literally conducted foraging classes around the world so know this class will give you a whole new appreciation for the “weeds” in your yard – now you’ll see them as dinner!
Taking Care of your Mother Weekend! Friday May 11th and Saturday May 11th, 2024
What better gift for Mother’s Day than a “Taking Care of Your Mother” weekend!
This is not your typical “relaxing time at the spa” gift. Far from it!
Instead this is jam packed, two days’ worth of classes on Mother’s Day weekend 2023 specially tailored toward that special Mom/Grandmom/Mother-figure in your life. First, they will learn how to make and maintain the Sourdough Mother culture and how to use it to create several dishes on Friday night – all while enjoying wood-fired pizza made on our sourdough crust. Then on Saturday, they will be treated to breakfast at the Modern Stone Age Kitchen followed by a sourdough bread class and ends with lunch that includes sandwiches made on our sourdough bread.
Yep that’s right folks – you can treat your Mommas to Dinner on Friday night, breakfast and lunch on Saturday plus a Sourdough Mother and a Sourdough Breadmaking class all on Mother’s Day weekend. Gotta say we’ve got you covered!!
Itinerary:
Friday May 11, 2024:
Arrive at 5:00 and enjoy wood fired pizza (alcoholic beverages available) and the Sourdough Mother Class. The class should wrap up around 8:00pm that night.
Saturday May 12th, 2024:
Arrive at 9:30 for breakfast (coffee and breakfast sandwich/waffle) at the Modern Stone Age Kitchen and then class starts at 10:00 and runs till 1:00.
Class is followed by lunch (drink and sandwich) at the Modern Stone Age Kitchen
She’ll be bringing home a warm loaf, mother, and dough to continue her sourdough cooking adventures!
Here is more information on each class:
Sourdough Mother Class:
Learn how to take care of your mother 😉
Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
fermentation process,
the math behind calculating your mother-build, and
recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products from sourdough waffles, crackers, and beer cheese!
Sourdough Bread making Class:
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Taking Care of your Mother Weekend! Friday May 10th & 11th
What better gift for Mother’s Day than a “Taking Care of Your Mother” weekend!
This is not your typical “relaxing time at the spa” gift. Far from it!
Instead this is jam packed, two days’ worth of classes on Mother’s Day weekend 2024 specially tailored toward that special Mom/Grandmom/Mother-figure in your life. First, they will learn how to make and maintain the Sourdough Mother culture and how to use it to create several dishes on Friday night – all while enjoying wood-fired pizza made on our sourdough crust. Then on Saturday, they will be treated to breakfast at the Modern Stone Age Kitchen followed by a sourdough bread class and ends with lunch that includes sandwiches made on our sourdough bread.
Yep that’s right folks – you can treat your Mommas to Dinner on Friday night, breakfast and lunch on Saturday plus a Sourdough Mother and a Sourdough Breadmaking class all on Mother’s Day weekend. Gotta say we’ve got you covered!!
Itinerary:
Friday May 10, 2024:
Arrive at 5:00 and enjoy wood fired pizza (alcoholic beverages available) and the Sourdough Mother Class. The class should wrap up around 8:00pm that night.
Saturday May 11, 2024:
Arrive at 9:30 for breakfast (coffee and breakfast sandwich/waffle) at the Modern Stone Age Kitchen and then class starts at 10:00 and runs till 1:00.
Class is followed by lunch (drink and sandwich) at the Modern Stone Age Kitchen
She’ll be bringing home a warm loaf, mother, and dough to continue her sourdough cooking adventures!
Here is more information on each class:
Sourdough Mother Class:
Learn how to take care of your mother 😉
Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
fermentation process,
the math behind calculating your mother-build, and
recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products from sourdough waffles, crackers, and beer cheese!
Sourdough Bread making Class:
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
The Magic of Maize | Saturday May 4, 2024
Be better prepared for Cinco de Mayo this year by learning how to make the most delicious and nourishing tortillas possible!
The powerful ancient process of Nixtamilization is the only way to unlock the maximum amount of nutrients from maize for our bodies.
Our family learned how to nixtamilize maize in the mountains of Oaxaca from a traditional group and now will pass on the ancestral techniques to you!
Remember – Nixtamalization is the ONLY way to process maize to get it to give up its nutrients and allow our incredibly inefficient digestive tracts absorb all of nourishment it has to offer.
Join us and learn how to replicate this ancestral process in your home kitchen so you can have healthy tortillas, tortilla chips, grits and corn nuts!
You will learn how to:
source traditional maize,
prepare it to be nixtamilized,
complete the entire nixtamilization process,
fry the maize into corn nuts,
make grits,
grind the maize into nixtamal,
hand press the nixtamal into tortillas,
cook the tortillas so they poof, and finally
transform the tortillas into tortilla chips using high quality animal fat.
At the end of the class, you’ll be able to make 4 types of nixtamilized food products in your home kitchen:
Grits
Corn Nuts
Tortillas
Tortilla Chips
Added bonus: Everyone will leave with enough freshly ground masa to create their own authentic tortillas for tacos or quesadillas for your next day’s Cinco de Mayo party!
Hands-on Mozzarella Cheese Class | April 14, 2024
Join us at the Modern Stone Age Kitchen where we will transform fresh milk from Nice Farm Creamery into fresh mozzarella cheese. You'll be amazed at how simple it is to make something so delicious and wholesome.Each student will enjoy freshly made mozzarella plus bring some home to impress their families and friends ;-)
Sourdough Bread Class
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Fermented Dairy (butter, yogurt, kefir, clabber, etc) | March 23, 2024
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) and learn how make fresh fermented butter, yogurt, clabber and kefir for your family.
Not only will it taste delicious but you will save a ton of money!
For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability, created digestibility and safety, and unlocked an incredible array of flavors and textures! This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, clabber, and yogurt from home!
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.
Nose-to-Tail 2 Day Butchering Class
Two days of animal heaven!
We start the class Friday night (5:00PM) in the Eastern Shore Food Lab Teaching Kitchen discussing the importance of:
home butchering,
sourcing high quality animals,
how to talk to your butcher,
and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven! After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..
Saturday begins with coffee, breakfast sandwiches at 9:00AM, and a discussion about the various directions the primal can be taken. Together, we will then turn the previous night’s primals into:
ham,
bacon,
fresh sausage, and
pork rinds.
All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!
Sourdough Bread Making Class | March 2, 2024
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Bread Class
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Eat Like a Human Intensive
This 4-day, 8-class intensive workshop will teach you everything you need to know to nourish your family with the most nutrient dense and bioavailable foods from sourdough bread and fermented vegetables to pate and traditional cheese made by you in your own home kitchen!
Learn skills to create nourishing meals – made entirely from scratch – for your whole family in your home kitchen
We are excited to offer you a unique opportunity to spend four empowering days alongside other like-minded people fully committed to reconnecting with your food and learning how to nourish yourself and your family. This immersive workshop will take place in at the Eastern Shore Food Lab and, over the course of 4 days you will learn to bake sourdough bread, ferment vegetables, create fermented dairy foods such as kefir, fermented butter, yogurt and cheese; nixtamalize maize; and, butcher and cook using a complete nose-to-tail approach in your own kitchen!
The safety and nourishment of the modern industrial food system is not guaranteed. Learning to make nourishing food from scratch empowers you to take back control of your food and your health.
Taking this Intensive will give you the tools and knowledge to make this healthy and delicious food in your home kitchen.
It’s time to Eat Like a Human again. Are you with us?
4 – Days of Learning how to Eat Like a Human in 8 Unique Classes plus all meals included!
Presidents’ Day Weekend | Friday February 16th to Monday February 18th
Itinerary:
The 4-day intensive is divided into 8, 3-hours classes:
Fermented Vegetables
Nixtamalized Maize
Fermented Dairy
Introduction to Cheesemaking
Nose-to-Tail Butchering
Nose-to-Tail Cooking
Maintaining and Using Sourdough Mother
Baking Sourdough Bread
Handcraft Your Valentine Dinner Together Class
Celebrate Valentine’s Day this year in a unique and nourishing way by preparing a delicious meal together!
The hard work is completed during class on February 13th and is finished, in the comfort and privacy of your own home, on Valentine’s Day!
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a unique experience where you will work as couples to prepare, entirely from scratch, the most nourishing and delicious Valentine’s Day meal you ever had!
You will learn to make fresh sourdough ravioli and leave with everything you need to complete the meal the next day including:
the sourdough ravioli,
sauce,
sourdough garlic bread with compound fermented butter,
fresh Red Acres Greens,
balsamic salad dressing,
a bottle of local wine, and
chocolate mousse.
All you need to do the next day is boil water, heat sauce, and warm the garlic bread in the oven!
Class will run from 10:00am – 1:00pm and the cost is $175 per couple.
To create the ideal experience space is limited to the first 6 couples. To ensure maximum student participation, space is limited.
Cheesemaking Class
Who wants to make Mozz?
Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta).
The class will transform local milk into fresh mozzarella cheese. You’ll be amazed at how simple it is to make something so delicious and wholesome.
The class will cover everything from:
sourcing appropriate milk,
making the brine,
stretching the curd,
shaping fresh mozzarella,
making ricotta,
plus he’ll weave in stories of working with traditional groups who ferment dairy around the world
Nose-to-Tail 2 Day Butchering Class
Two days of animal heaven!
We start the class Friday night (5:00PM) in the Eastern Shore Food Lab Teaching Kitchen discussing the importance of:
home butchering,
sourcing high quality animals,
how to talk to your butcher,
and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven! After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..
Saturday begins with coffee, breakfast sandwiches at 9:00AM, and a discussion about the various directions the primal can be taken. Together, we will then turn the previous night’s primals into:
ham,
bacon,
fresh sausage, and
pork rinds.
All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!