Technology, Processed Food, and Thumbs Make Us Human (But not in the ways you might think)....

Mind, Body, and Soil

Dr. Bill Schindler is an experimental archaeologist, anthropologist, restauranteur, hunter, butcher, father, husband…. And Renaissance man when it comes to early man. Author of ‘Eat Like a Human’, Bill and I dive right into a conversation about the origins of homo sapiens and how technology and morphology shaped our modern form. We talk about hunting and the consumption of meat vs animal and how butchery evolves alongside humans. Bill owns a restaurant, Modern Stoneage Kitchen, and we take a sidebar conversation to explore entrepreneurship, food safety, and more in relation to getting healthy food to people. This naturally dovetails into a conversation about all things fermented and the microbiome of ruminants, fowl, humans, and beyond. We close up with a conversation about the consumption of clays, geophagy, and ultimately the importance of sharing food with the people we love.

Please note if you want more of the foundations of 'Eat Like a Human' and Bill's work - I've linked to a couple of interviews of his that I enjoyed on other podcasts.

We Also Talk About:

• Geophagy
• Entrepreneurship
• & so much more

Other Great Interviews with Bill:

Bill on Peak Human pt 1

Bill on Peak Human pt 2

Bill on WildFed

Find Bill:

Eat Like a Human by Dr. Bill Schindler

Bill’s Instagram: @drbillschindler

Modern Stoneage Kitchen Instagram: @modernstoneagekitchen

Eastern Shore Food Lab Instagram: @esfoodlab

Bill’s Website

Timestamps:

00:05:33: Bill Introduces Himself

00:09:53: Origins of Modern Homo Sapien

00:18:05: Kate has a bone to pick about Thumbs

00:24:32: Other factors potentially driving evolution and culture

00:31:37: How hunting changes the game

00:34:48: Meat vs animal; butchery now and then

00:43:05: A brief history of food safety and exploration of modern food entrepreneurship

00:54:12: Fermentation and microbiomes in humans, rumens, crops, and beyond

01:11:11: Geophagy

01:21:21: the cultural importance of food is… maybe the most important part

01:29:59: Processed food

Resources Mentioned:

St. Catherines: An Island in Time by David Hurst Thomas

The Art of Natural Cheesemaking by David Asher

Charcutier, Slumiere, Wurstmeister Francois Vecchio

How to Eat Clay

Current Discounts for MBS listeners:

• 15% off Farm True ghee and body care products using code: KATEKAV15
• 20% off Home of Wool using code KATEKAVANAUGH for 10% off
• 15% off Bon Charge blue light blocking gear using code: MINDBODYSOIL15

Join the Ground Work Collective:

Find a Farm: nearhome.groundworkcollective.com

Find Kate: @kate_kavanaugh

More: groundworkcollective.com

Podcast disclaimer can be found by visiting: groundworkcollective.com/disclaimer