Thank you Dr Bill Schindler for such an interesting and thought provoking talk.
Bill is the director of the Eastern Shore Food Lab, an Associate Professor of Anthropology and Archaeology at Washington College in Chestertown, Maryland and the co-star of both the National Geographic series, The Great Human Race and Curiosity Stream’s, The Modern Stone Age Family. He is a food archaeologist, primitive technologist and chef. He travels the world documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich ethnographic record and modern culinary world to create food solutions that are relevant, meaningful and accessible. Bill is a strong advocate of traditional foodways and is constantly seeking new ways to incorporate lessons learned from his research into the diets of modern humans. His outlook on food has revolutionised the way in which he and his family eat and he attributes much of the health his wife and three children enjoy to the nutrient dense hunted, gathered and fermented foods that comprise a significant portion of their diets. He makes a difference in the lives of people around the world by sharing his powerful approach and reconnecting them with their food, past, environment and communities through speaking, coaching, workshops and retreats. Check out www.drbillschindler.com for more information.
The Modern Stone Age Kitchen : the inseparable relationship between technology and food in a healthy diet
Bill believes that our species is sicker than it has ever been – we are literally killing ourselves with how we eat. Most modern dietary approaches are not much help in navigating this flawed system nor satisfy our nutritional, ethical, and environmental needs. Bill thinks that we MUST look to our 3.5 million year long dietary past and appreciate the role technology played in making our foods safe and nutritious. Lessons from the diets that literally built us as a species are the key to nourishing ourselves today and can successfully be adopted into our everyday lives and kitchens.
We learned so much about our history as a species and how we can continue to thrive if we learn from our ancestors, how and what they ate.