In a modern stone age kitchen (MSAK), Brunch is a museum-worthy experience.Chestertown, Maryland, run by a former University of Washington archeology professor and longtime food anthropologist Eataly is on a mission to reintroduce the lost gastronomic traditions of our ancestors while harnessing the power of modern technology.
Dr. Bill Schindler's passion for primitive technology, experimental archaeology, and traditional food preparation is the driving force behind MSAK's restaurants, cafes, and on-site bakery. Everything MSAK offers is made from scratch, resulting in nutritious and delicious dishes. Daily specials, including pizza, pasta, meats, cheeses, fermented vegetables, baked goods and sweet treats, emphasize authenticity and flavor, connecting patrons to ancient civilizations around the world.
The owner's journey and research inspired a very unique family business, including the 2016 National Geographic television series The Great Human Race, which takes viewers on a global journey through indigenous food practices. I did. Schindler's adventures, from learning about potato fermentation in Peru to sharing cow blood and milk with Samburu warriors in Kenya, are reflected in the menu by Bill, his wife Christina, and their children Brianna, Billy, and Alyssa. This gave me the opportunity to create a menu to participate in.
Brianna began baking several types of sourdough bread each week for local families and senior citizens, and now sells the breads and pretzels at Rise, MSAK's in-store bakery. In-store dining options include sourdough his waffles, cream his cheese-crusted bagels, and sandwiches such as the “whole pig hoagie,” made with every part of the animal from nearby farms.
In addition to offering food, MSAK co-hosts monthly classes that demystify sourdough and other fermentation techniques, animal slaughter, nose-to-tail cooking, and delve into the ancient esophagus. Through satisfying meals and nurturing education, the Schindler family preserves the ancestral art of eating while building a community hub for food heritage and local sustainable sourcing.
