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!
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 Bread Class | Sunday March 2, 2025 9:30am - 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.
Yogurt, Butter and Beyond | Sunday March 9 at 9:30
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.
Sourdough Bread Class | Sunday March 23, 2025 9:30am - 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.
Croissants & Such | Sunday April 13, 2025 10:00am - 1:00pm
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!
Slices & Sips
What You’ll Experience:
In this engaging three-hour class, you’ll enjoy:
Hands-On Learning: Stretch, top, and bake your own wood-fired pizza using wild, long-fermented sourdough dough.
Guided Georgian Wine Tasting: Savor the unique flavors of our hand-selected Georgian wines.
Culinary Craftsmanship: Learn the secrets behind making authentic pasta filata cheese and house-cured meats.
Delicious Meal: Enjoy your creation alongside nut and seed oil-free Caesar salad and perfectly fermented fries.
What You’ll Take Home:
Your own sourdough starter.
A ball of freshly stretched cheese.
Recipes to recreate the experience in your own kitchen.
Why Join Us?
This immersive class combines the history, science, and artistry of traditional sourdough pizza making with the elegance of Georgian wine. You’ll leave inspired, nourished, and ready to share your new skills with family and friends.
Book your spot today and taste the difference of real, from-scratch pizza paired with exceptional wine!
The Magic of Maize | Sunday May 4, 2024 at 10am - 1pm
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!
Taking Care of your Mother Weekend! Friday May 9th & 10th
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 9, 2025:
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 10, 2025:
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.
Fully Scratch-Made Charcuterie Board Experience
Fully Scratch-Made Charcuterie Board Experience
Join us at The Food Lab for a one-of-a-kind hands-on experience where you’ll craft an entire charcuterie board from scratch—yes, even the board itself!
Partnering with local artisan Bob Ortiz, this immersive two-part workshop delves deep into the art of traditional food preparation and woodworking.
You’ll create:
Traditionally fermented, cured salami
Pâté
Handcrafted cheese
Fermented roasted red peppers
Homemade mustard
Soaked and roasted flavored nuts and seeds
Sourdough crackers
A stunning live-edge wooden charcuterie board
Two-Class Structure:
In Class 1 (May 17), you’ll explore the science and traditions behind each food while getting hands-on with grinding meat, stuffing casings, stretching curd, shaping cheese, fermenting peppers, refreshing sourdough starter at the Food Lab and preparing your wooden board at Bob Ortiz’s Studio.
In Class 2 (June 7), you’ll finish your creations—rolling and baking sourdough crackers, making mustard, seasoning nuts and seeds—and complete your handcrafted board to beautifully showcase your homemade feast.
What’s Included:
Expert instruction from Dr. Bill Schindler and Bob Ortiz
Premium ingredients and materials
Hands-on, immersive learning
Two nourishing Modern Stone Age Kitchen lunches
Your fully scratch-made charcuterie board and handcrafted foods to take home and enjoy!
A custom-made charcuterie board that will quickly become a family heirloom
Don’t miss this unique opportunity to combine culinary tradition with craftsmanship. Sign up today for an unforgettable experience and it’s perfect timing for a Mother’s or Father’s Day present!
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.
Kids' Pretzel Rolling Class | Feb 15, 2025
We’re thrilled to announce that our Kids’ Pretzel Rolling Classes are now open to the public! After countless requests from parents, we’re expanding these popular school-group classes to bring the fun and learning to families everywhere.
This class is all about creating a memorable, hands-on experience for children and their caregivers. Together, you’ll learn the art of pretzel rolling while exploring lessons about health, nutrition, and the joy of making real food. Parents or caregivers are expected to roll up their sleeves and participate right alongside their kiddos, making this a unique opportunity to bond over learning and laughter.
What’s Included:
Each child will enjoy a freshly baked pretzel during the class (if they’re willing to share! 😉).
Students will roll two pretzels to take home, complete with pretzel salt and baking instructions.
A fun, interactive, and educational environment designed to inspire kids and families to connect through food.
Class Times and Age Groups
9:00 AM: Parent & Me for ages 2–4 years
10:30 AM: Parent & Me for ages 5–7 years
12:00 PM: Parent & Me for ages 5–7 yearsEach class is tailored to suit the age group, ensuring a fun and engaging experience for every child!
Important Details:
Registration: One registration covers one student and one caregiver. Caregivers may accompany multiple children but must actively participate with them.
Dietary Restrictions: Please notify us in advance if your child has any dietary restrictions.
Photography: Photos will be taken to share on social media. If you prefer not to have you or your child’s photo taken, please let us know before the class.
We’re so excited to bring this unique family learning opportunity to our community and hope to see you there!
Kids' Pretzel Rolling Class
We’re thrilled to announce that our Kids’ Pretzel Rolling Classes are now open to the public! After countless requests from parents, we’re expanding these popular school-group classes to bring the fun and learning to families everywhere.
This class is all about creating a memorable, hands-on experience for children and their caregivers. Together, you’ll learn the art of pretzel rolling while exploring lessons about health, nutrition, and the joy of making real food. Parents or caregivers are expected to roll up their sleeves and participate right alongside their kiddos, making this a unique opportunity to bond over learning and laughter.
What’s Included:
Each child will enjoy a freshly baked pretzel during the class (if they’re willing to share! 😉).
Students will roll two pretzels to take home, complete with pretzel salt and baking instructions.
A fun, interactive, and educational environment designed to inspire kids and families to connect through food.
Class Times and Age Groups
9:00 AM: Parent & Me for ages 2–4 years
10:30 AM: Parent & Me for ages 5–7 years
12:00 PM: Parent & Me for ages 5–7 yearsEach class is tailored to suit the age group, ensuring a fun and engaging experience for every child!
Important Details:
Registration: One registration covers one student and one caregiver. Caregivers may accompany multiple children but must actively participate with them.
Dietary Restrictions: Please notify us in advance if your child has any dietary restrictions.
Photography: Photos will be taken to share on social media. If you prefer not to have you or your child’s photo taken, please let us know before the class.
We’re so excited to bring this unique family learning opportunity to our community and hope to see you there!
Nose-to-Tail 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!
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!
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.
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 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.