055: Interview with Dr. Bill and Christina Schindler

Simple, Healthy Choices for Weight Loss

In this episode, Dr. Steve and his wife Theresa sit down for a fascinating conversation with Dr. Bill and Christina Schindler. Together, they delve into the world of ancestral nutrition, traditional food practices, and their experiences with the Maasai tribe in Kenya, offering a wealth of knowledge and insights that will leave you inspired to explore the rich tapestry of our food heritage.

Christina Schindler, CEO of the Modern Stone Age Kitchen in Chestertown, MD, combines ancestral techniques with modern cuisine to promote community health. She's also the tech-savvy partner of Dr. Bill Schindler, an archaeologist, chef, and co-star of National Geographic's "The Great Human Race." Dr. Bill founded the Eastern Shore Food Lab to revive ancestral dietary practices, and Christina serves as its President. Together, they're redefining nutrition and sustainable food systems.

[00:01 - 21:20] A Journey from Education to Ancestral Nutrition

Christina Schindler's role as CEO of Modern Stone Age Kitchen.

Her focus on combining modern nutrition with ancestral cooking techniques.

Dr. Bill Schindler's background as an archaeologist and chef.

Their joint involvement in the Eastern Shore Food Lab.

They emphasize the importance of traditional fermentation processes in creating nourishing foods.

Dr. Bill and Christina recount their experiences consuming blood and milk with the Maasai tribe in Kenya.

[21:21 - 43:30] Nose-to-Tail Eating and Healthy Food Practices

Discussion on ancestral food practices and their importance.

Emphasizing the importance of nose-to-tail eating and the nutritional value of animal organs, blood, and fat.

Encouraging planning ahead and targeting everyday food choices for transformation.

Distinguishing between store-bought bread and homemade sourdough bread, highlighting the latter's health benefits.

[43:31 - 01:04:00] Sourdough Bread and Fermentation Insights

Sourdough bread is healthier due to natural fermentation.

It's easy to make sourdough bread at home.

Check store-bought "sourdough" for added yeast.

Fermentation enhances flavor and nutrition in foods.

Making healthy, probiotic-rich foods like sauerkraut and kefir.

[01:05:00 - 01:30:38] The Great Human Race - A Survival Journey

Dr. Bill Schindler's role as a co-star on the National Geographic series.

The show's exploration of ancestral diets and survival techniques.

Learning from historical food practices in a modern context.

Dr. Bill's expertise inspires his book "Eat Like a Human."

[01:30:39 - 01:37:16] Sardinia Experience and Blue Zones Insights

Visited Sardinia to learn about traditional food methods, like acorn bread.

Sardinians don't follow a plant-based diet; they consume animal products sustainably.

Sardinians have a deep connection to their food, producing it locally.

Dr. Bill and Christina plan to expand classes and offer immersive food research trips.

[01:37:18 - 01:38:00] Closing Segment

They offer on-demand classes on their website, covering topics like fermented dairy and sourdough.

They focus on building a community through social media and virtual classes for like-minded people.

They're expanding with Modern Stone Age Market and planning immersive trips for food research and shared experiences.

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Tweetable Quotes:

“I've never heard of a group in the world, a traditional diet that doesn't have fermentation at its core.” - Dr. Bill Schindler

“If you want sourdough bread for dinner, you couldn't just come home and put that in the oven. You needed to have that fermentation process. So I think that's a big one for your listeners is planning ahead.” - Christina Schindler

“If you really want to make the biggest impact possible on yourself or your family, then really sit down and figure out what is it that you eat either every day or every week or on a very regular basis. And that's what you should target first.” - Dr. Bill Schindler

“Some people would believe the healthiest people in the world don't have to hire a nutritionist because they don't have any questions about their food. They know where it comes from, the best way to prepare it. It's all very traditional. It was awesome.” - Dr. Bill Schindler

“This is the question to ask. Is it truly sourdough? And if it is truly sourdough, are they also adding yeast? Because a lot of people will make a sourdough loaf of bread, mostly for the flavor profile and the ability to call it sourdough.” - Dr. Bill Schindler