Tickets now OPEN!
Co-Hosting our 1st mEAT-Up

Saturday November 5th 2:30 - 7:00 at the Modern Stone Age Kitchen/Eastern Shore Food Lab (236 Cannon Street)

Bringing like-minded people together to celebrate the proper human diet
and learn how to optimize your quality of life.

About this event:
A whole animal focused event friendly to keto, carnivore, paleo and ancestral lifestyles and those who want to learn more about these approaches to health

Here's what happening!

• 2:00 pm - Doors open

• 2:30 - 2:45pm - Welcome | Bronson Dant

• 2:45 - 3:30pm - Home Butchering workshop | Dr. Bill Schindler

• 3:45 - 4:30pm - Rock-Solid: Introduction to Dietary Oxalate Dangers | Sally Norton

• 4:30 - 5:00pm - Networking

• 5:00 - 6:00pm - Authentic Traditional Taco Dinner | Modern Stone Age Kitchen

• 6:00 - 7:00pm - Q&A roundtable with Dr. Bill Schindler, Bronson Dant, Natalie Grasso, Dr. Stephen Hussey, Dr. Gary Shlifer, and Sally Norton

• 7:00pm - Thoughts for the Future | Dr. Bill Schindler

Authentic, Handmade Taco Dinner:

• Choice of beef barbacoa, lengua (beef tongue), pork carnitas, and chicken; nixtamalized and stone ground heirloom Oaxacan maize tortillas, homemade quesillo (Oaxacan String Cheese) and homemade crema from local milk, traditional refried beans cooked in lard, fermented salsa, lime, cilantro, radish

• Tacos can be eaten with tortillas or made into a bowl for a lower carb option

• Water & house-made kombucha and lower carb beverage options will be available.

Silent Auction:
There will be a silent auction to help support the work of The Eastern Shore Food Lab. The ESFL is a non-profit with a mission to preserve ancestral and traditional approaches to food, inspire transformative change in modern diet and health, and empower people by equipping them with the skills and knowledge to transform basic ingredients into the most nourishing food possible for themselves, their families and their communities.