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IT’S NOT ABOUT WHAT WE EAT, BUT HOW WE EAT IT.

For 3.5 million years, humans never asked, “what should I be eating?”
Instinctively, they knew what foods would satiate and nourish themselves and
their communities. This power has been stripped from many of us by the modern
industrial food system. We struggle to identify what a healthy human diet is.
Our family has been fortunate to travel the globe researching ancestral diets
and reclaiming the power to feed our family nutritious foods. We did the work
and we are now ready to help empower you to eat like a human!  

Start Here

Listen to Dr. Bill’s story






WE’VE BEEN WAITING 6 MONTHS TO SHARE THIS WITH YOU!

At Eastern Shore Food Lab (ESFL), we believe in the power of food to connect,
nourish, and inspire. Our mission is to revolutionize the way we eat by
exploring ancestral culinary traditions and reimagining them for a modern,
sustainable world.

As founders of the ESFL, we would like to express our heartfelt gratitude to
everyone who has been a part of our journey so far. Whether you have taken a
class with us, made a donation, read our weekly emails, visited us in
Chestertown, or been following the journey online, we sincerely appreciate your
support over the years.

We would like to thank River & Roads Consulting for their expertise and guidance
throughout this process. Their ability to synthesize the diverse range of
perspectives and ideas we received has been instrumental in shaping our
strategic plan. We would also like to extend a special thank you to the
Swanstrom Foundation whose generous donation funded this comprehensive strategic
plan.

To all the individuals who took the time to share their thoughts, ideas, and
experiences, whether online in a survey or during listening sessions, we are
immensely grateful. Your contributions have helped us gain a deeper
understanding of the needs and aspirations of our community.

With your support, we are excited to embark on the next phase of the ESFL’s
journey. This strategic plan, which has been informed by your input, will serve
as a roadmap for us as we work towards creating new and innovative ways for
people to learn how to Eat Like A Human.

At the ESFL, we remain committed to fostering community engagement, promoting
nutrient-dense foods, and celebrating local terroirs. Together, let us redefine
what it means to Eat Like A Human and create a brighter, more sustainable future
for our community and our planet.

Moving forward, we cannot wait to put into action the insights contained in this
strategic plan; successfully executing it will enable us to refine and further
enhance our programs and initiatives, ensuring that we continue to meet the
evolving needs of our community.

We are excited about the possibilities that lie ahead and the impact we can make
together. With your continued support, we will bring our strategic plan to life
and create a lasting legacy for the ESFL.

Thank you once again for being a part of this transformative process. We look
forward to sharing the exciting initiatives that will emerge from our
collaboration.


READ 5 YEAR STRATEGIC PLAN NOW





PUTTING IT ALL INTO PRACTICE IN CHESTERTOWN, MD

Visit the Modern Stone Age Kitchen where Dr. Bill and his family teach you how
to Eat Like a Human!





WANT TO KNOW WHAT TO EAT? DON’T LOOK ANY FURTHER.


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WHAT PEOPLE ARE SAYING ABOUT EAT LIKE A HUMAN

I preordered Eat Like A Human on Audible, listened to it while I went hiking in
my local mountains in Arizona. As soon as I was through the sourdough chapter I
printed out the pdf of recipes and got my starter going.  Four days later I made
my first loaf of bread pictured below. Since then I’ve done pizza dough,
pasta(twice), two additional rounds of sourdough, one rye which was magical, and
this morning we had sourdough pancakes with organic blueberries and the leftover
batter was made into waffles and I froze them. Eggos be damned, these little
beauties should toast up great for a quick easy breakfast. 

Also I took your fermentation class online and I’m busy fermenting carrots and
potatoes. Tomorrow I’m doing sauerkraut and more carrots as those little babies
just disappear.  

I find so much satisfaction in Eating Like a Human!  We’ve been keto for 3 years
but bringing in sourdough and fermentation has allowed us to enjoy these non
keto foods again.  Thanks to you and Christina and I hope our paths are able to
cross one day. 

Marie Wynia 👩‍🍳🥖


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I HAVE ALWAYS HAD AN UNHEALTHY RELATIONSHIP WITH FOOD.

I grew up as a pudgy, overweight kid who transformed into a Division 1 college
wrestler. I may have appeared extremely fit and healthy on the mat, but my
relationship with food plummeted in the opposite direction. I wrestled at 158
pounds but maintained a weekly high of about 180 pounds during the season. 
During the off-season, my weight would skyrocket to over 200 pounds

In my twenties, the weight poured back on, and with it came irritable bowel
issues, restless leg syndrome, inflammation, and joint pain. It wasn’t until I
started asking the question, “HOW should I eat instead of WHAT should I eat,”
did I see my body start to transform.

My Story



WHY LEARN FROM DR. BILL?

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WHY LEARN TO EAT LIKE A HUMAN?

> I’ll say it once again, you make the most sense out of everyone I’ve come
> across when it comes to nutrition. Thanks for giving me the knowledge that
> genuinely improved my mind and body.
> 
> Ahmed Scotland

> I read through the sugar chapter this morning and wanted to say thank you for
> sharing. The part about accepting cultural demands and expectations really
> resonated. I have had GREAT struggles working through “extremes” , something I
> have come to see as a great burden and yet a great gift. My wife always says
> “thats totally a Steve things”, we are who we are I suppose, ha.
> 
> Any who. Thank you again for being so open to share you and your family’s life
> experiences. I am sure it has inspired many and will continue to do so. I look
> forward to the day when I can bring my family to your neck of the woods for a
> visit and to potentially share some laughs.
> 
> Keep up the great work!
> 
> Stephen Sobczak

> Thank you so much for the work you and your family are doing.  I have spent a
> many years trying to learn this kind information and you have provided so much
> to improve on what I have learned.  I started after reading about Dr. Weston
> Price’s adventures from around the world learning about ancestral health about
> 12 to 15 years ago.  I also learned from Dr. Cate Shanahan as well as many
> others.  I specifically moved to a 5 acre piece of land on an island in the
> Pacific NW for my retirement so I had more space to grow more of my own food
> since it is so hard to find real food in the grocery stores these days. We
> raise turkeys and chickens here as well. 
> 
> Thanks again for adding to my education and providing more support for my
> journey.
> 
> Cheers,
> 
> Rebecca Stults




FROM STONE AGE TO MODERN AGE


38 COUNTRIES, 1 YEAR LIVING ABROAD & 1 TV SHOW

Our family has travelled the world, shared meals with indigenous groups in
remote locations, cooked in professional kitchens, and even lived in a
Mesolithic village in Denmark.  Currently, we are back in our suburban Maryland
neighborhood where we strike a daily balance between the nutritional needs of
our stone age bodies and the cultural needs of our 21st century lives – you can
imagine how hard that is with 3 teenagers in the house!

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