upcoming events & classes
Offering innovative classes & events
Learn how to nourish your family &
eat like a human.
The Eastern Shore Food Lab’s mission is to preserve, revive, and infuse ancestral dietary approaches in food to create a nourishing, ethical, accessible, and sustainable food system.
To do this, the ESFL has identified 3 unique purposes:
Preserve - Identify and document ancestral food practices in the archaeological and anthropological records and around the world
Inspire - Spread the message locally and worldwide to create a framework for meeting current and future modern dietary needs
Empower - Equip people with the skills and knowledge to transform basic ingredients into the most nourishing food possible for themselves, their families and their communitiesEquip people with the skills and knowledge to transform basic ingredients into the most nourishing food possible for themselves, their families and their communities
Empowering our Community
Events inspire.
Classes empower.
Learn about classes below but all class registrations are completed on the Eat Like a Human website (under classes) to ensure funding properly goes through our non-profit, The Eastern Shore Food Lab. Thank you for your support!
Sourdough Bread Class | Sunday March 23, 2025 9:30am - 12:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Bread Class | Sunday March 2, 2025 9:30am - 12:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Bread Class | Sunday February 23, 2025 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Bread Class | Saturday January 18, 2025 10:00am - 1:00pm
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Sourdough Pasta Making & Wine Tasting
What is better than Fresh pasta?
What is better than fresh sourdough pasta?
Join us at the Eastern Shore Food Lab for a hands-on class on Scratch-Made Sourdough Pasta Making. In this class, you will learn the art of creating nourishing and delicious sourdough pasta from scratch, which you can enjoy for dinner that Saturday night! Dr. Bill Schindler will guide you through the process of making sourdough pasta using traditional methods and techniques as he has developed his recipe after learning from chefs from around the world. Participants will have the opportunity to create their own sourdough pasta from start to finish, learning the secrets of crafting pasta and they will take home their handmade sourdough pasta to savor for dinner, as well as their own sourdough mother and detailed instructions for making sourdough pasta at home.
What You Will Learn:
– The fundamentals of sourdough pasta making
– Working with sourdough mother to enhance the flavor and texture of pasta
– Techniques for rolling and shaping various pasta shapes, from fettuccine to angel hair to ravioli
– Making fresh ricotta cheese for delicious ravioli fillings
Who Should Attend:
– Pasta lovers eager to explore new culinary techniques
– Home cooks interested in learning how to make pasta from scratch
– Individuals looking to incorporate sourdough into their cooking repertoire
Don’t miss this opportunity to embark on a culinary journey with Dr. Bill Schindler and master the art of scratch-made sourdough pasta. Join us at the ESFL for a flavorful and educational experience that will elevate your pasta-making skills!
To ensure maximum student participation, space is limited.
Sourdough Bread Making Class | March 2, 2024
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Pasta Making & Wine Tasting
What is better than Fresh pasta, and wine?
Well I’ll tell you – fresh 100% wild long fermented sourdough pasta paired with local wine!
Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) a sourdough pasta cooking experience demonstrating how to make the most nourishing and delicious sourdough pasta that culminates in eating the pasta made in class while enjoying local wine. Everyone will leave with their own sourdough mother and complete instructions for how to make sourdough pasta at home plus a full stomach after tasting the difference of fresh-made pasta!
Class will run from 5:00pm – 8:00pm and the cost is $90 per participant. Everyone will be learning how to make sourdough pasta, plus enjoy a full sourdough pasta dinner with wine.
To ensure maximum student participation, space is limited.
Croissants and Such | Saturday April 1, 2023
You’ve seen the croissant evolution at the MSAK and you have been asking for this class!
Making 100% wild, long fermented sourdough croissants transforms an already delicious treat into its most delicious and nourishing form. And, making them in your home kitchen is easier than you think!
Join us to learn all the steps in making croissants from:
mixing,
fermenting dough,
preparing butter,
laminating,
cutting,
shaping and
baking.
Of course, you will have a chance to taste our croissants with some fermented butter!
Sourdough Bread Making Class | January 18, 2023
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Bread Making Class | July 15th
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Charcuterie Board Class with Wine Tasting | March 10, 2023
This class is not your typical charcuterie board class.
Charcuterie boards and tables are all the rage right now. Instead of learning how to arrange things purchased from the store on a board to make it look nice, you will learn how to actually make the different foods that would go on a charcuterie board including:
chicken liver pate,
hummus,
fermented vegetables,
fermented butter (think butter boards!)
mustard, and
sourdough crackers.
After learning to make the various components of a charcuterie board, we will prepare our own and enjoy a tasting with local wine!
Hands-on Sourdough Mother Class | March 4, 2023
Learn how to take care of your mother ;-)
Join and learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.
This class will specifically focus on the sourdough mother process so participants will learn the science behind the:
fermentation process,
the math behind calculating your mother-build, and
recipes for cooking with mother.
We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products.
The class will end with everyone enjoying fresh, warm sourdough waffles together with local maple syrup from Black Creek Farm. Plus all students will bring their own sourdough mother so they can start baking sourdough at home.
Additional classes will be offered on how to cook sourdough bread, but it is essential to learn the art of maintaining a mother first. A follow-up sourdough baking class will be offered in September.
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.
Sourdough Bread Making Class | January 12, 2023
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Bread Making Class | January 7, 2023
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Bread Making Class | September 3rd
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.
Sourdough Bread Making Class | May 14th
Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This class builds upon the sourdough mother class but don’t worry - you can just take this one because we’ll give you some of our MSAK mother. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.