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 a...