Making the Most of Your Animal: What Nose to Tail Can Really Be

Yak Butchering

The Yak


I am still in awe that one, single, well-placed strike with a sledge hammer had the power to drop the massive beast instantly to its knees...unconscious.  It was the last time the animal moved.  Certainly, it was not the first time this Mongolian herder had killed a yak, and his experience showed.  As soon as the yak hit the ground the herder dropped the hammer, picked up his knife and sliced the animal’s jugular so it would bleed out.  Nothing out here in the northern Mongolian steppe goes to waste, and most certainly not this yak’s blood.  A metal pot was quickly placed under the stream of blood in order to collect every last drop before the animal’s heart stopped beating and no more blood flowed through its veins.  When it was finally dead, the yak was rolled onto its rounded back and two logs were placed on either side to keep it from shifting during the butchering process.

Butchering such a massive animal efficiently is much easier with several people and two of the yak herder’s “neighbors” came to assist.  Out here, neighbor is a relative term.  To me, where I come from, neighbor would mean the people that live in the house located about 50 yards away from mine, but on the steppe the nearest neighbor could be 30 miles away!  These two neighbors made quite a journey to help their friend, the herder, process the yak.

After the animal was in position, the butchering commenced much as I would have expected...each of the two men took a front leg and using their knives “wringed” the skin just above the feet while the herder sliced the skin across the chest from one foot to the other.  Starting from the mid-point of this cut, a second cut was made all the way to the anus.  Then, the three men all repositioned to the bottom half of the yak and did the same there - wringing the skin above the rear feet and slicing the skin from one foot to the other crossing just above the anus.  Next, the sledgehammer that had dispatched the animal was picked up and while one man held the skin tight another repeatedly swung the hammer where the skin was still attached to the carcass to separate it.  This was done all around the cuts to provide complete access to the chest and belly.  Once the skin was peeled back, a tarp was laid down on the ground underneath the rear feet and then the first of several unorthodox butchering strategies unfolded in front of my eyes - and they were like nothing I had ever seen before.  It wasn’t until I better realized the context within which they were operating and how what they valued from the animal differed from what I was used to in my modern western world that the rationale behind every move they made became crystal clear. 

Perspectives and values advise what parts of the animals are consumed and who consumes them.  All of this, in turn, dictates how the animal is butchered.  The butchering process is an honest and open window into a society’s culture and diet.  


In our modern, western, meat-centric approach the next step in the butchering process would be to make one cut through the belly beginning at the anus and stopping at the sternum, being careful not to puncture the organs to avoid contamination of the meat.  This creates access to the organs which are then pulled out of the body through this single, relatively small hole.  In this butchering scheme the organs are considered “offal” or “off-fall” - a byproduct of butchering the animal for the purpose of obtaining meat.   And, this approach accomplishes that goal rapidly allowing butchers to quickly remove the organs to move on to the real prize - the flesh.   

It was 40 degrees below zero and the wind was whipping here on the northern Mongolian steppe.  You would think these three men who have come together to help butcher this yak would want to get it over with as soon as possible so that they could retreat into the warmth of the Ger which was a mere 50 feet away billowing smoke from its peak signifying the strength of the fire inside.  But, the quick approach to removing offal from the yak is not the direction they took.  Instead, they carefully cut around the entire rib cage and belly and removed a huge section of the animal in what can only be described as an immense shield-like piece and set it aside.  The scene now resembled something more like an autopsy than a butchering, but once I realized what was happening, it made complete sense.  Removing practically the entire chest and belly of the animal provided the butchers unobstructed access to what they obviously prized most - the nutrient dense organs, blood and fat inside the carcass - not the flesh on the outside.  

The three men, with hands like surgeons, worked together seamlessly to accomplish the next, crucial step - removal of the organs.  First, the mesentery, a lacy membrane covered with fingers of yellowish-white fat that enveloped the organs, was removed and set aside so that they could later wrap the liver in it for frying.  Then, they grabbed the trachea, cut around it, and began to pull using the knife slice anything still connecting it and everything below it to the inside of the body cavity.  As the trachea was pulled out of the body the entirety of the inside of the yak was removed in one huge pile onto the tarp that was earlier laid down between the back legs.  The three men then set to work on what they viewed as a highly prized pile of food on the tarp!   The spleen and the gall bladder, the only two parts of the animal they do not eat were fed to the dogs.  The liver, heart, kidney, and lungs were removed and saved for future consumption. 


Finally, the intestines and stomach were handed over to the wife of the yak herder who accepted them with an ear to ear smile.  She carried them over to a special place in the yard reserved specifically for cleaning them.  The existing pile of frozen intestinal and stomach contents on which she worked was evidence that they have butchered other yaks this year.  The intestines were destined to serve as casings for a sausage made of dried that, once made, hangs from the roof of the Ger where the smoke envelopes it as it escapes.  The stomach, on the other hand, once cleaned out is filled with butter made from yak milk where it ferments for several months.

What happened next was the second surprise of the day.  Once all of the blood and organs were successfully removed, the rest of the skin was peeled from the carcass.  The surgical precision and cooperation displayed during the removal of the organs quickly transformed into something completely different when they removed to the meat.  The precision was gone.  There were no primal cuts, or subprimal cuts or, for that matter any recognizable individual cuts of meat, whatsoever.  In fact, the meat was not removed from the bone at all.  Everything, I mean everything that was left was chopped up together into fist-sized chunks each containing its own proportional share of meat, gristle, and fat.  What was once a yak was now a pile of indiscernible pieces.  Fascinating.  


Every single part of this animal was consumed (except the spleen and gallbladder).  However, that was not the most surprising take away from the unique opportunity I had witnessing this butchering.  Rather, it was the extremely high value that was placed on the most nutrient dense part of the animal and the equally strong, but apathetic attitude towards the meat - the obverse of the modern western view to which I was accustomed.  


At first, this seemed strange.  Then, after reflecting on our modern western practices, the ones in which I have operated within for my entire life, ours were the ones that now seemed strange.  I felt embarrassed and disconnected…  All of a sudden I needed desperately to find a way to incorporate everything I had witnessed in Mongolia into mine and my family’s life.  But how?  Where was I going to learn the skills I needed to learn to make the most use of animals in ways that were practical and meaningful?  I needed to find ways to use the entire animal and to do so from the an ethical and ancestral place.  And, the results had to be look good, taste good and smell good.  They needed to be delicious if they were going to make a difference.  This was an extremely high bar to set and one that I did not think would be easily attainable.  It took awhile, but I finally found more than I ever could have dreamed Italy of all places!

Chef John and the Italian Culinary Institute

Chef John & Bill

I was on a mission.  I needed to find a place to learn advanced forms of butchering where the utilization of the entire animal, from cooking to preservation including drying, fermenting and curing using traditional methods without the use of nitrates or starter cultures, was the focus.  I wanted to start at the farm and meet the farmer who raised the animal.  I wanted to clean intestines for sausage casings and actually stuff them myself!  I wanted to eat all the parts of the animal we were not preserving for long-term storage and close the loop - from life to death to food to nutrients.  I wanted a course steeped in tradition and filled with stories and inspiration.  This was a tall order, but I was convinced that a quick internet search would reveal several options from which I would be able choose.  I was wrong.  After searching the internet for weeks I was experiencing a great deal of difficulty finding what I needed.  There were plenty of really interesting options from which to choose where I could learn the basics of butchering - from as brief as day-long workshop’s to learning experiences lasting several months. 

However, everything I found was lacking something I required from my search.  That is, except for one - the Italian Culinary Institute.  The description of what they offered in their Traditional Italian Charcuterie and Salumi course read like it was exactly what I was looking for in a course.  I tried to look up reviews on the school but could not find much, so I ignorantly brushed the website aside time after time.  Every instance when I thought I found what I was looking for in another site, upon further research I was disappointed.  Over time, I found myself subconsciously using the Italian Culinary Institute’s description of their course  as a model for what I was looking for elsewhere and, I finally realized what I was looking for was in their program.  That was where I needed to go.

Once I made my decision, I shifted gears and focused on booking a place in the ICI’s next Traditional Italian Charcuterie and Salumi course and finding a way to get myself there.  The website said they required a deposit and that all I needed to do was find a way to the Lamezia airport and everything else was covered once I landed.  I took the plunge, filled out my form and sent in my deposit.  And, I waited.  And waited.  And nothing.  I thought my fears had been realized and that this wasn’t actually real.  So I sent a message to the president and head chef, John Nocita and asked if we could talk on the phone to make sure everything was in place.  He replied, “of course,” and we spoke on the phone the next morning.  During our brief conversation he assured me everything was fine, the deposit was received and I had nothing to worry about.  I was still skeptical - it just seemed too good to be true. 

My fears remained even as I landed in the tiny Calabrian regional airport in Lamezia Terme and became more intense as I waited for almost an hour at baggage claim for my bags that never arrived!  It wasn’t until I passed through customs with just my carry-on and I noticed a woman holding a sign containing the name ,“Schindler” scribbled in Sharpie that I realized there was actually something, or at least someone waiting for me in Italy.  This provided me with a small feeling of relief, but I still had no idea what to expect once I actually made it to the Italian Culinary Institute.  The woman who picked me up spoke very little English and, although she was very nice there was not much conversation in her van during the 45 minute-long trip to ICI.  The coast-to-coast drive from the airport in Lamezia Terme, located in the west near the Tyrrhenian Sea, to the Italian Culinary Institute, located in the east overlooking the Ionian Sea spans what is perhaps the narrowest part of Italy - the constriction right before the big “toe” of the boot in the south. 

The sign for Hotel Baia dell’Est was posted at the entrance as we began our final ascent up the steep drive leading up the side of mountain. The van came to a stop at the entrance to the hotel and as I stepped out I was greeted immediately by a woman wearing a white chef’s coat and a huge smile!  I immediately recognized embroidered symbol and letters ICI on her chef’s coat from the institute’s web page and was comforted in seeing it. 


So, this actually was a real place!  From that moment forward - beginning with my first interaction with someone from ICI - my fears were not only allayed, but I continued to be more and more impressed than I could ever have imagined!  Chef Dawn led me to my room and as I entered I immediately noticed two things - both fantastic and both illustrative of what I was about to experience over the next week - the breathtaking view through the window at the far end of the room overlooking the Ionian Sea and the plate of homemade Italian salumi and cheeses next to a bottle of red wine on the desk (oh, there was a bottle of water too, but it didn’t rise to the same level as the view and the food and the wine!).  The spectacular view of the Ionian Sea was ever-present throughout my entire time and, from that moment forward there was never the slightest hint of hunger or thirst for the entire week!

That night, once all the students were seated around a meticulously set table in the heart of the Italian Culinary Institute, I met the president and head chef, John Nocita for the first time in person.  He walked in and his presence immediately commanded the room.  His striking similarity to cast members of every mafia-themed movie or show certainly helped in this regard.  Once all of our glasses were filled with wine, he toasted the group and then proceeded to tell us what to expect during our week under his tutelage.  I listened with fascination as every bit of the schedule he laid out for us seemed as if I dreamt it up myself.  I was so excited (and, to be completely honest, slightly nervous) to get into the kitchen with this man the next day.  But, when he told us what time to meet for our first day, how we should dress and what to expect I realized that we were not beginning this course on Traditional Italian Charcuterie and Salumi in the kitchen.  No.  We were doing something far more important, starting one crucial step earlier... we were starting at a farm.  Then, as soon as the meal was over, he left.  That was the last dinner he shared with us until the final night of the class.  He used the separation at the evening meals as an opportunity to both allow the students to come together as a cohesive group while also maintaining the teacher/student boundaries at appropriate levels.  Sharing food is a powerful act and understanding the role that is holds in human relationships is equally powerful.  He has certainly taught many times before and has it figured out perfectly.


The Pig

The next day we loaded into a bus and drove up the mountains to visit the 100% Organic Free-Range Farm, Casellone, who would supply the Calabrian Black Pigs for our class.  Upon arrival at the farm my first thought was how it didn’t smell or look anything like a pig farm with which I was familiar.  I spent a year of my life in my early twenties living and working on a huge pig farm in Powell, Ohio and I will never forget the smell and lack of, well, any other life around except the pigs.  This farm in Calabria was nothing like that.  Yes, there were pigs and fences, and even some wooden pens.  But, otherwise, it didn’t look like a pig farm at all.  There were trees - and plenty of them!  And there was actually grass and bushes.  It was not the vegetation-free, stench filled, virtual mud-bath that is typically the case with most modern pig farms.  This was something completely different and the interaction between the farmer, the pigs and the environment was also completely different. There is no doubt the pigs reared on this farm are far superior than those from the more common modern factory farms in every way. 

John demoing

The farmer came out of his home with his family and introduced us to his wife and his daughter.  He then gave us a tour of the farm and told us all about traditional Black Calabrian breed pigs and what makes them special.  He informed us they are one of only six native breeds to Italy and told us how explorers, even 350 years ago, spoke of the quality of the meat in this region.  He talked to us about raising the pigs and compared the firm flesh of his Calabrian Black pigs with the softer, more water-filled flesh of the typical modern white pig.  Not only are his pigs raised on much higher quality diets (which includes olives!), but it takes his pigs one and a half years to reach 150 kilograms while modern white pigs can do the same in less than a year.  And, after meeting the pigs we got to select the two pigs that we would use for the workshop.  The tour ended in the farmer’s home around a few large tables where we tasted some of his homemade extra virgin olive oil and bread providing the opportunity to ask him any final questions we had.  Then we loaded the bus and headed back to ICI.  As I sat on the bus I began to think about the pigs - especially the two pigs we had selected to use during the course.  In order to get them to the ICI for our use later that day I was confident that as I comfortably sat on the bus, the two pigs were being prepared for slaughter.  Or, perhaps they were already dead.  Beginning the course here, at the farm was brilliant on Chef John’s part.  We met the pigs and observed their personalities, listened to them and heard their voice, touched them and felt their life.  This experience added an important level of responsibility to what we were doing and made how we go about doing it so much more important.  This is something that it missing in our modern relationship with the animals that provide us food.  But, it was front and center in everything we did with Chef John.

Once we returned to ICI we ate (eating was a common theme throughout the entire week!) and Chef John embarked on a series of lectures and presentations about Italian Regional Cuisine, traditional Italian butchering and salumi, and laid the groundwork for all that we were about to do once we had the pigs in front of us and knives in our hands.  He told story after story to steep us in the tradition that over the past several hundred years created the traditional practices we were about to learn.  We learned about safety and the difference between working with a properly raised, recently slaughtered pig.  We were immersed in the context we needed before we even picked up a knife.

John and Pig parts

Butchering, cooking and preservation

The pigs, dehaired, gutted, and split in half arrived later that day.  All of the internal organs were delivered separately in bags except for the intestines, which arrived in a big 5-gallon plastic bucket.  The organs were immediately placed in the refrigerator and the split carcasses laid on the workstation tables.  The bucket of intestines were placed in the large sink in the back of the room.  Chef John then assembled us around the half of the pig and began to walk us through the different options we had that would inform how we would approach taking each individual half apart.  He used his finger as a virtual knife and we explored in detail the anatomy of the pig and the different American, Spanish and Italian approaches to butchering.  I will never forget the very last thing he did before we initiated the butchering process - he cut several lemons in half and, using the newly exposed cut surfaces, wiped the inside of every carcass with the lemons.  He did this as a sanitizing measure to ensure the exposed surfaces of meat were safe.  It is the same approach I use at home to clean my work surfaces - I used vinegar instead of lemons, but the chemistry is the same.  Although is does not sterilize, low pH, acidic nature of both lemons and vinegar sanitizes by destroying many harmful pathogens and, with high quality fresh ingredients handled the right way, is enough to ensure food safety.  This was perfectly in line with my approach and an incredible first day!

Once the fabrication began we literally did not stop for the entire week. Whenever he felt we needed a break, Chef John stepped to make us, in his words, “a little snack” which almost always amounted to a full course worth of food and each one were experiential learning opportunities in their own right.  His mantra, “you should never eat on an empty stomach” was one we all practiced during our entire time there.

Bill & Chef
Cooking a snack
The animal
Bill with pork

Through lectures, stories, demonstrations, and a ton of hands-on teaching and learning Chef John and everyone that assisted him, created an incredible experience for us all.  We prepped parts of the pig for fermentation and curing and long term storage.  We cooked and ate, on the spot, the other parts such as the organs, skin, ears and certain cuts of meat immediately.  I even spent one of our lunch breaks with one of his assistants, Maria, cleaning, scraping and preparing the intestines that we would later stuff for fresh and fermented sausages.  By the end of the course we made a variety of whole muscle cures such as pancetta and prosciutto.  We made lardo, or cured pig fat.  We used the bones for bollito, or bone broth.  We made various fermented and cured meats including salami and, my personal favorite, ‘Nduja, a fermented and cured spicy spread made from all sorts of leftover bits that didn’t meet the standards for other cured meat products  - a true “zero-waste” food that tastes absolutely delicious.  We made a number of different cooked dishes using everything from “choice” cuts of meat in pasta dishes, to skin in pork skin braciole, and odd bits and pieces in head cheese and bolito.  We adhered to tradition but also innovated when appropriate.  Everything was delicious and presented beautifully.  It was all nutrient dense.  And, since I was a part of the entire process I felt a special connection to all of it that could never be replaced by anything I could buy - anywhere - no matter how good it tasted or how much it cost.  Safety and respect for the animal was ever present at the forefront of everything we did.   However, what impressed me the most at the end of the week was that the parts of the pig that we did not use filled up a medium-sized bowl!  That’s it! We started with two large pigs and, over the course of a week using traditional food processing technologies transformed almost the entirety of both of them into nutritious, delicious, gorgeous food that appealed to all of our senses and to which we all felt a close connection.  It was pure magic.

I left empowered and inspired.  I gained a whole new appreciation for what is possible to create in the kitchen when raw materials, in this case animals, are transformed into food with the right skills and approach.  I was now even more disheartened with how we treat animals in our food chain in much the modern western world.  There is so much more we can do - and most of the answers are not new, rather, the path forward can be found in the past.  

Making the Most of your Animal

Teaching flintknapping

I left the Italian Culinary Institute with my head filled with knowledge, my hands filled with know-how and, most importantly, having made an incredible new friend and colleague in Chef John Nocita.  A few days into the workshop Chef John learned about the work that I do and my approach to food both informed by the technologies of our ancestral dietary past.  He and I had several early morning meetings before class began each day and stayed in contact after I left.  In order to supplement the context he already provides in his course he has brought me back to the Italian Culinary Institute several times to deliver lectures and workshops for his master’s students on our ancestral dietary past.  These have been incredible opportunities for me to share my work with his students while simultaneously continuing to learn from him.

I finally had a chance to include Chef John and his expertise in the Food Evolutions project and a great way to bring full-circle what I experienced in Mongolia and my journey to learn to translate it into something that is both meaningful and delicious!  On May 17th, Chef John came to Ireland so that we could co-present an interactive one-day workshop we titled: Making the Most of Your Animal: context, implementation and taste. 

The description of the workshop read:


The nose-to-tail approach to eating animals is more ethical, sustainable, and nutritious than the current practice which, for many of us, means a diet comprised of the same cuts of meat from the same few animals.  In order to make changes to our modern diets and food system to restore our health and the health of the planet we need to adopt a whole animal approach similar to that of the past.  This workshop provides exposure to the knowledge and basic skills necessary to make the most of the animal to produce informed, meaningful food that reaches its full potential by exceeding modern expectations of flavor, texture and presentation.

Through a dynamic combination of presentation, demonstration and tasting offered by Experimental Archaeologist and the Director of the Eastern Shore Food Lab, Dr. Bill Schindler and Master Chef and President of the Italian Culinary Institute, John Nocita learn: 

  • How animals have been a part of the human diet for almost 3.5 million years and why it is important to know.
  • See examples of approaches to making the most of an animal using traditional regional Italian Cuisine deeply rooted in both history and sense of place.
  • Experience how amazing food made from even the strangest parts of an animals
Bill & Chef

The event was co-sponsored by the Eastern Shore Food Lab at Washington College, the Italian Culinary Institute, Odaios Foods, University College Dublin, and Airfield Estates.  It took place on the Airfield Estates grounds and, through a combination of lecture, presentation, butchery and cooking demonstration, and tasting and discussion we tackled important topics that ranged from our 3.5 million year long relationship with animals in our diets to butchering techniques focused on a nose-to-tail approach.  Most importantly we wanted to illustrate a powerful approach that included archaeology, experimental archaeology, ethnography combined with traditional and modern culinary techniques.  The audience consisted of trained chefs, culinary students, faculty from local culinary schools, archaeologists, experimental archaeology students, archaeology professors, and a few people that didn’t fit into the above categories but had a genuine interest in food.  It was a truly interdisciplinary event with an equally interdisciplinary audience that closely resembled the various approaches Chef John and I believe we all need to take in order to reconnect with our food and create meaningful change in our food, diets, and health.

Bill Talking
Chef John talking
Dr. Aidan O'Sullivan (University College of Dublin), Ms. Grainne Kelligher (Airfield Estate), Chef John Nocita (Italian Culinary Institute), Dr. Bill Schindler (Washington College) and Mr. Jason O'Brien (Odaios Foods)

Dr. Aidan O'Sullivan (University College of Dublin), Ms. Grainne Kelligher (Airfield Estate), Chef John Nocita (Italian Culinary Institute), Dr. Bill Schindler (Washington College) and Mr. Jason O'Brien (Odaios Foods)


A nose-to-tail approach does not have to automatically result a grey mass of strange looking, tasting and smelling food.  Instead, with an open-mind fueled, inspired and informed by the approaches of our ancestors, extant traditional societies, and a handful of groundbreaking chefs we can do something different.  


By focusing on using the entire animal, recognizing and increasing nutrient density and bioavailability, and celebrating (not masking) the range of textures and flavors of all of the parts of animals we can transform our diets and relationship with animals in very powerful, meaningful and accessible ways.  Most importantly, it is something we can do in our own home kitchens.  By making small, meaningful steps you will slowly begin to change your approach/view, build your skills, and empower yourself to take the next step.  Start with buying a whole chicken, butchering it yourself and using every single part - making several different dishes from meat, skin, giblets, and bones.  Then, once you have mastered the chicken go to the butcher and buy a whole pork shoulder, butcher it, and again use every part.  Make your own nutrient rich bone broths.  Make pates from livers.  Learn to cook kidneys.  Eat marrow - roasted marrow is delicious!  Use the skin of every single animal you eat.  Then, once you have developed your skill set and feel confident, begin to cure meat (why not make your own bacon?), make head cheese and even hot dogs.  Make your own salami.  Get together with neighbors and tackle butchering an entire half of a pig making use of every single piece! 

ICI Halloween Trip

Reconnect, learn, develop, empower yourself, have fun, and create change. 

Everyone and everything around you will benefit from it!




Earth, Ash, and Blood: The Unlikely Components of a Nutritious Diet (Part 1)

I have always been fascinated by the incredibly strange things that people have learned to eat through time in order to extract the maximum amount of nutrition from even the most desolate of environments.  

And, it has been rewarding to repeatedly attempt to shed myself of my inherent cultural biases that defines “normalcy” in my diet and try to contextualize why people eat what they do.  To step outside of our comfort zones to try to truly see other dietary practices from an emic, or insider perspective is difficult, considering our perception of food and the place it holds in our lives are so intricately intertwined with everything that we are and everything that we do.  But, when we are able to do this successfully, so many aspects of other people’s dietary practices take on entirely new meanings!

The Search for the Ash Yogurt

Sue Dave Delia Shark.png

Several months ago I met Dave and Sue Brown and Delia Stirling at David Ascher’s Traditional Cheese Making course in Iceland.  After spending a week together and learning about all of the things we have in common - from our love of traditional raw milk cheese to foraging to ancient stone tool technology - they invited me and my family to visit them in Kenya where they operate Brown’s Cheese and spend time working with traditional groups to learn about their contemporary foodways still based on ancestral practices.  After I returned home and mentioned this to my family we jumped at the opportunity - and, I am so incredibly glad we did!

Ash Yogurt being poured for us in a village in West Pokot

Ash Yogurt being poured for us in a village in West Pokot

Preparation for our visit required months and Delia took on the majority of the planning herself.  It was during this time that I kept stressing to her my desire to learn about mursik, a traditional yogurt made with ash in the West Pokot County of Kenya and, if at all possible I also wanted to experience the blood-letting practice of the pastoralists such as the Samburu.  After much work, Delia devised an itinerary that would accomplish all that I wanted and also included the added bonuses of camping in the bush and multiple safaris at Lewa House!  We were all in, and the next few months seemed to drag on forever as we anxiously anticipated our adventure to begin.


We started our journey to Kenya after a short visit to Johannesburg where I was presenting at the 2018 ACE, the first Experimental Archaeology Conference held in Africa. Despite the multiple flights, layover in Ethiopia, and hour-long drive to Brown’s Cheese from the Nairobi airport, our expedition to find people producing mursik was just beginning.  After one day’s rest we woke up early and drove an hour in the dark through pouring rain to Wilson Airport where we boarded a small, propeller plane and flew to the more remote area of Kitale.  There we were greeted by our driver, Samuel who would unexpectedly would also later turn out be be our guide. 

Ready to fly

As we sat around Cranes Haven Lodge that evening discussing the research plan for the next day that Delia had arranged with Slow Food Kenya, Samuel overheard us and suggested we travel to the lowlands, further and deeper into the West Pokot area to find people less influenced by modern western diets.   There, he told us, we would find what we were searching for - people still actively engaged in production and consumption of mursik because they still relied upon it as an important component of their daily diets.  And, he assured us that we could also learn how to make traditional honey wine and how the people of West Pokot slaughter and butcher goats and eat their small intestines raw.  This sounded great!  However, it was already 10:00 pm and didn’t know how we would make it all work on such short notice.  With cell phone in hand, Samuel calmly replied that he knew people and could make it happen.  He just needed our go-ahead to “activate his network” to make it happen.  “Activating his network” cost us a little more than we anticipated (and included the purchase of two goats!), but it was worth it because thanks to Samuel and his network, the next day was better than we ever could have ever imagined.

Bill and Samuel working on "activiting his network" at Cranes Haven Lodge

Bill and Samuel working on "activiting his network" at Cranes Haven Lodge

The wonderful Cranes Haven Crew!

The wonderful Cranes Haven Crew!

Setting off to Find Mursik

The day started as planned and, after driving a couple of hours we met with the Kenya Slow Food International representative, Sampson, at the Horizon Hotel who took us to the Tarsoi Village for our first mursik experience of the day.  Sampson explained to us that the Tarsoi Village is actually made up of two separate village, the Tartar and Soibei whose names combine to make Tarsoi (sort of like Benifer - Ben Affleck and Jennifer Garner - but longer lasting...). The drive from the hotel to the village was much shorter than I expected.  However, since the paved road quickly changed to dirt and the rectangular concrete block buildings became round wattle and daub thatched structures the scene quickly met our expectations. We parked the cars and waiting for someone to come greet us my sight focused on the fence like metal contraption whose purpose it was to funnel cows into a narrow concrete shallow pool filled with some sort of disinfecting liquid meant to sterilize their legs, bellies and udders.  I thought it out of place for a village that we spent so much time and effort getting to in order to learn more about traditional diets.


We heard them from a distance before we saw them… the sound of the singing and the bells and then the bright colored clothing and the dancing.  

Being greeted by members of the Tarsoi Village

Being greeted by members of the Tarsoi Village


It looked as though the entire village was coming to greet us.  Over the next 20 minutes, through the magic of music and dance, we were transformed from spectators into participants.  

Joining in

Introductions in the Tarsoi Village

We were then escorted to an open grassy area where the villagers had brought a couch from one of their homes for us to sit.  As they gathered around one of them led us in an obligatory prayer.  Then, through the help of an interpreter, the chairman told us the story of the Tarsoi, welcomed us, and thanked god for the kromwo tree, the tree that they burn to obtain the ash to make the mursik, for the medicinal value it brings to them.  Afterward he also thanked the milk for the medicinal value it brings them.  Then he thanked Slow Food because of them, he said, they have been to Italy to show people in other parts of the world how to make the mursik.  Finally, he asked us to go around and introduce ourselves and for each of us to let everyone know why we were there.   Only after we had become a part of the process through the ritual of music, dance and prayer and introduction were they ready to share with us their traditional food, mursik.

The Traditional Process Revealed

We were brought into a small, round, wattle and daub kitchen with a compact dirt floor.  There, three women were huddled around a small fire burning in the hearth.  One held the end of a stick in the fire until the tip was glowing red.  She then stuck the charred end into the gourd all the way to the base and scraped it up along the inside to the top with more pressure than I would have expected.  


This resulted in leaving a black streak of ash behind in its path.  This scraping motion was repeated once or twice and then the stick was returned to the fire until it once again glowed red.  The stick was then placed inside the gourd and the scraping motion resumed for a stroke or two.  The repeated scraping inside the gourd and burning in the fire continued until the entire inside of the gourd was coated with black ash.  Excess ashes were shaken out and then the gourd was filled with cows milk.  Immediately, the ash coating inside the gourd changed the bluish/white color of the milk to a speckled grey.  A lid made from the cut-off end of the gourd that utilized a coiled natural cordage twined base that fit snugly over the base was placed on top, and the gourd was set aside to ferment.  As soon as the gourd was set down, indicating the end of the process, I began to bombard them with questions...thankfully they were so incredibly generous and patient with their answers.

This is what I learned:

Notes in Kitchen
Drinking yogurt
  1. The ash is essential to the process because a) it imparts a flavor and the mursik simply does not taste right without it, b) it changes the color and look and the mursik does not look right without it, and c) it provides a medicinal value since it is basic versus the acidity of the fermented milk.
  2. The stick they burned and used to scrape the inside of the gourd they called “kromwo” its genus and species is Ozoroa insignis.  They insisted that the mursik can only be make from a stick from this tree, however, they could not tell me why other than it, “has different properties” and the fact that it forms theproper coal.  In the few instances they can recall not being able to obtain a stick from the kromwo tree they substituted with wood from a native olive tree.  I assume this is the tamiyai or, Olea africana.  
  3. Once the gourd is filled they set it aside to ferment for anywhere from 3 days to 3 months depending on several factors including how much surplus milk they have.  Typically, once the gourd is filled and the milk has fermented for at least three days it is ready to drink.  Before it is consumed the gourd is shaken.  After consumption, the gourd is refilled with new milk and, because the residue from the previous mursik is still alive and active with strong bacterias that were built up during the fermentation process the fermentation of the new milk will only take a day or two!
  4. The milk they used was pasteurized.  Wait, what?  As soon as I heard this Delia and I immediately shot a look at one another.  We are both cheesemakers who deal with raw milk and utilize traditional methods and understand what this means and how dangerous it is.  Raw milk is naturally full of the active bacteria that produces the fermentation.  When the fermentation begins through this process the pH drops and kills off harmful pathogens in the process.  However, the pasteurization process does not discriminate between good and bad bacteria and kills it all leaving behind a blank slate.  There is nothing there to initiate the fermentation nor any good bacteria left to fight harmful pathogens.  That is why modern cheesemakers using pasteurized cheese MUST add a culture of bacteria to the milk to begin the fermentation.  Blank slates such as these are easily colonized by harmful bacteria that have nothing stopping them from taking over and creating a very dangerous situation.  
A picture with the village elders before we left to meet a tribe in the Low Lands of West Pokot

A picture with the village elders before we left to meet a tribe in the Low Lands of West Pokot

Into the Lowlands

Other than a nagging, uneasy feeling over their use of pasteurized milk, I felt I accomplished what I set out to do - see mursik production, taste/experience mursik, and observe how mursik production and consumption is influenced by and is an important part of their culture. Nevertheless, Samuel was urging us to say goodbye and load up in the vehicles quickly to provide us enough time to drive all the way to the lowlands.  His promise of an even more traditional mursik experience was romantic and we followed his advice, thanked everyone for sharing such an important part of their lives with us and left.  

The drive was the scariest automotive experience . . . straight drop here with no guard rail

The drive was the scariest automotive experience . . . straight drop here with no guard rail

The drive was fact, it was the hottest, bumpiest, scariest drive I have ever experienced anywhere in the world!  Recent intense and persistent rains had washed out the sandy dirt roads and our descent down the side of the mountain was risky.  There was no guard rail and not much left of the road.  I was seated right next to the window on the side of the vehicle closest to the edge and, with a clear few of the shear several thousand foot drop and there more than a few times I thought we were going off the road - and there was no chance whatsoever of surviving.  I wondered if this was the right choice and what kind of father I was to put my family in this sort of danger.  For what?  We had already experienced the mursik.  Was it worth it to go this far to witness something a little more traditional?  I seriously wondered if my family was going to survive this experience but it was too late to turn back.  Stopping and attempting to turn around would have been more dangerous than just continuing down the mountain.  We were committed.

Goats on road

Eventually, after almost three hours of descending down the mountain we reached the lowlands and the roads flattened out.  The dirt roads were not in any better shape, but at least we no longer faced the danger of falling down the escarpment.  A while later we turned off the road and drove into the bush eventually stopping at the entrance to a village.


And again, we heard it before we saw it - the villagers came out to greet us with song and dance!

Being greeted Tribe 2

The songs were different, but the enthusiasm the same.  

We were all quickly surrounded and, through hand and eye gestures invited to participate.  Once we did we worked our way as a group through the gate. The singing and dancing lasted for about 20 minutes and seemed like every person in the surrounding area participated.  It wasn’t until the music stopped that I realized I was mistaken. 

greeting tribe 2
Meeting the Chief

Our driver-turned-guide, Samuel, approached me and pointed out the man in the distance - the single person not participating.  He was laying on a rawhide mat in the shade of a tree with his head resting on a carved wooden headrest.  There was a look on his face of complete indifference and he refused to make eye contact with any of us.  I thought it strange that with all of the festivities - singing and dancing and laughing - that he was positioned where he was in an almost angry state. Samuel informed me that this is Kadel, the head man and that it is my responsibility to go to him and introduce myself before he would acknowledge any of us.  As Samuel, Jason and I walked over Kadel remained steadfast with his eyes seemingly focused on something in the distance.  Whatever he was looking at was not us.  I spoke first and, and through Samuel, thanked him for allowing us to visit him and his people.  A moment passed and then he spoke as Samuel translated.  Kadel asked me to introduce myself and to tell him why we had come - which I did.  As Samuel tried to keep up with my enthusiastic response I told Kadel what I did and all about the Food Evolutions Project and the Eastern Shore Food Lab at Washington College that I was building and how excited I was to learn more about the mursik at a level that would allow me to inform others of this important food that is so integral to the health and well-being of his people in West Pokot.  I wished to develop strategies where I could adapt the approach to make something similar with the resources local to the Eastern Shore of Maryland while meeting the requirements of the local food health and safety standards - an almost insurmountable task unless the process is fully understood. 


When I finished, he stood up and approached me.  My eyes caught the ring knife he wore on the ring finger of his left hand.  I had never seen anything like it before and the intense sun reflected off of the polished metal surface making it look even more ominous.  I didn’t know what to expect, but as he approached me he generously reached out his right hand to greet me and we shook.  At that moment everything changed - a smile came across his face and his eyes brightened.  We began to joke and laugh and I brought him over to introduce him to my family and the rest of the group. 


Our 1st Taste . . . Honey Wine 

The rest of the visit was incredible.  We started by drinking honey wine made with the sausage tree fruit to celebrate our visit and, of course there was ritual associated with this practice as well.  One man was in control of the gourd that contained the honey wine and how the wine was distributed.  After removing the plug of branches and leaves that kept the flies out of the wine he spread them out on the ground.  He filled a long, thin bottle gourd with wine and, then, before drinking any wine whatsoever, he ceremoniously sprinkled drops on the ground as an offering to the ancestors.  Then, he began to pass the gourd around to drink.  The first recipient, my 10-year old daughter, Alyssa who was taken aback both by the opportunity to drink alcohol and the bits of dead bees and bee parts, wax, and sticks floating on the surface.  After a few awkward glances she took an obligatory sip and passed the gourd along. Contrary to her experience we all enjoyed the honey wine, some perhaps too much! And, with the added benefit of the social lubrication offered by the honey wine we proceeded to learn how they make their traditional mursik.


They prepared the gourd in a very similar fashion at the Tarsoi, except, that it is first rinsed with cow urine and then scraped with a burning end of a stick also from the Kromwo tree.  However, the biggest difference is that they fill the gourd with raw milk and set it aside to ferment.
 Typically, it is consumed around the 3-7 day mark, however, when there is a surplus it is set aside to ferment for much longer period, sometimes for over 6 months and is known as cheposoyo.  It loses quite a bit of moisture over this period and becomes more like cheese than yogurt.  During times of huger a spoonful of the concentrated cheposoyo is mixed with water and drank.  Two servings of this is sometimes the only food consumed each day!

Ladies making yogurt

Then they offered us several month old mursik made from raw goat’s milk - it was amazing!  The flavors and textures were complex but welcome.  There was absolutely no off or strong taste and even the kids went back for seconds!  It is hard to believe that the only ingredients were ash and raw milk fermented in a gourd cleaned with cow urine!

So...after my short but intense experiences with Mursik this is my take:

Bill drinking yogurt with Chief
  1. The ash in “ash yogurt” isn't ash after all, but rather charcoal
  2. They are not making yogurt, but instead clabber
  3. After watching the process of coating the inside of the gourd with ash/charcoal I think there is a possibility that the practice of using the burned stick to add ash/charcoal to the fermenting milk was not initially for dietary or medicinal purposes.  

Certainly, the presence of the ash/charcoal impacted the flavor, texture, and presentation (look) of the mursik, introduces important minerals to their diet and, it provides medicinal value, but I think something the practice provides which is more basic that has nothing to do with the ash/charcoal is why they first started to do it and continue to this day - the heat of the burning coal cleans the gourd and gets rid of unwanted pathogens.  And, this is why - after watching the process several times, I was struck as how often the stick is returned to the fire until the end is glowing red.  Then, the stick is used to scrape the inside of the gourd only a couple times before it is returned to the fire to burn some more.  This repeated returning to the fire only to scrape a couple times is more than necessary to produce enough ash/charcoal to sufficiently coat the inside of the gourd.  Every time they stuck the stick in the gourd smoke escaped out the opening revealing just how hot the stick actually is!  Also, the inside of the gourds are somewhat rough and porous and I believe a combination of the heat and the pressure they use when they scrape helps the “fibers” of the inside of the gourd compress resulting in a smoother surface and, perhaps the ash/charcoal fill some of the pores. 

If this is correct, then over time the flavor, texture, and look of the mursik would become the standard and requirements for “proper” mursik.  It simply would taste right, or look right, or have the right mouth feel without it.  However, if the addition of the ahs/charcoal was only for dietary or medicinal purposes why not just directly add the ash/charcoal into the milk?

The kids with all our new friends in the Village!

The kids with all our new friends in the Village!

Of course something has to happen on a plane ride . . . 

Walking with Governor

The next day as we boarded the tiny plane in Kitale to return to Nairobi I proudly clutched the gourd that had held the 3-month old goat milk mursik beautifully decorated with cowry shells I received from Kadel the day before.  And, it was that gourd that the four impeccably dressed men who boarded the plane with us noticed and prompted them to ask us who we were and what we were doing.  Taken aback, I explained all about the Food Evolutions project and the Eastern Shore Food Lab to, who is turns out, were the West Pokot Governor, Chief of Staff and two other government officials travelling to Nairobi on government business.  They were excited about what we were doing, why we were doing it and so thrilled to share their traditional food practices with the outside world!  When we landed in Nairobi we exchanged contact information and they invited us back and hoped I would bring Washington College students next time! 


Wait till you see our next stop in Kenya!

Blood Milk

Stay tuned for the next blog from Africa . . .

Here's a hint to see what we drank with the Somburu!!


Bugs on the Menu?

Cricket taco seasoned.jpg

“No, I am putting my foot down on this one. No. No. No . . .You are not allowed to eat them.”  

What do you mean? Wait. Are you telling me what I can and cannot eat? I replied in disbelief.  You don’t understand.  I think there is something important in all of this, and, I don’t feel right even having a discussion about the importance of eating insects in prehistoric diets if neither the students nor I had ever eaten any.  Plus, how can I ask the students to try them if I had never tried them?

This was part of the heated discussion between Christina and me almost 15 years ago – at least the part I can remember.   

Earlier that day I had received in the mail, and excitedly opened, a package containing all sorts of edible bugs!  This package had come all the way from Thailand, in fact the name of the company that sold them was “Thailand Unique.”  This package was a big deal for Christina and me for several reasons.  

  • First, it was full of edible insects – certainly a first for both of us.  Christina and I were young, on our own and graduate students who were pushing limits and learning about ourselves and one another in the process.  Every time we pushed our own limits the other was becoming keenly aware of what and who they actually married!  A box of edible insects, along with all of the other limits I was pushing at the time seemed to have struck a nerve.  
  • Second, it was the first package I had ever received from overseas.  It floored me that in order to obtain insects suitable and legal for human consumption, at least anything more substantive than a gag or dare gift of scorpions in lollypops or chocolate covered ants, I had to order something from so far away.  
  • And finally, we were two graduate students living on our own trying to make financial ends meet.  My adjunct position at the time paid a criminally low amount and we had very little.  The cost of these edible insects along with shipping fees was a substantial amount of money for us and certainly must have added to Christina’s anger.  

But, I firmly believed in my approach to teaching, immersing them using all of their senses, and the importance of taking students outside of their comfort zone in order for them to really learn.  

I had been waiting on this arrival of edible insects to launch a new lesson I had been working on – one focused on modern issues of human diet and health and food security and sustainability within the context of ancestral diets.  I wanted to take my modern western 20-something year old students out of their comfort zone and have them experience what it would be like to consciously eat insects during this lesson – to get over the “yuck” factor – and then be able to discuss with at least some experience entomophagy in the diets of their ancestors and also their contemporaries in other parts of the world.  After all, how could I expect people who had never had any experience with eating insects to engage in a meaningful dialogue about it?  This was my motive and this was what I was trying to get across to Christina. 

Despite years of trying, insects still aren't Christina's favorite, but she tries them all and so do the kids!  Here they are in Thailand at Massimo's house tasting some (February 2018).

Despite years of trying, insects still aren't Christina's favorite, but she tries them all and so do the kids!  Here they are in Thailand at Massimo's house tasting some (February 2018).


And, eventually I accomplished both and, by doing so I learned a great deal about this approach to teaching and learning.  

Its all about creating context . . . 

and a place where students can safely be taken out of their comfort zone, 
and experience, 
and learn, 
and think about something that is not easy, not familiar.

This is where real learning takes place and this is where real innovation takes place.  We need both in order to address the real issues of human diet and health and sustainability.  And, it turns out, everyone really gets a lot out of eating insects!

Insects Become Woven into my Teaching

I served insects at the party after I defended my dissertation.  I organized student-led annual insect bake sales at Washington College for 10 years now and strived every year to create the correct the proper context for maximum results.  That context requires not only a safe place but also one that is informed and focused on the important aspects of insects as food… NOT a dare or FEAR FACTOR type situation.  

Apples & Bugs
Eating bugs with Billy
Students at the Bake Sale
Stuck under the steps for our Insect Bake Sale

Stuck under the steps for our Insect Bake Sale

And, is needs to be in the right setting so that it just simply “feels” right.  It took years, but after much persistence we finally accomplished it.  For years we were stuck beneath the steps leading up to the dining hall.  We could not get permission to serve insects in the dining hall for fear that doing so would compromise the commercial kitchen status of the college’s food facility.

Every year I would call the county’s board of health department and try to get permission and each year the best they could do was to tell me that as long as it was to a closed audience and there was not actually any money exchanged and that we were not in the college’s “real” cooking or dining facilities then I could do it.  This meant that I was not allowed to advertise to spread the important message of insects as food to a larger audience.  However, most problematic was the fact that I was not allowed to serve insects . . . food that has been in our diet for probably at least 7 million years . . . where the students actually ate.  This ruined the setting and sent the exact opposite message than I was trying to send. . . How was I supposed to have the students think of this as real food if everyone in authority was saying that they were not allowed to eat it where real food was prepared or served?  

A Breakthrough . . .

Finally, it happened and it was brilliant! 

A few years ago, when the director of the food safety inspector for our county realized that I was not going away and I was not going to stop searching for straight answers about insects as food and whether or not they can be prepared in commercial kitchens and served in licensed dining facilities.  And, it turns out that insects fall under the G.R.A.S. classification – this means Generally Recognized as Safe.  It actually is at the same level as salt and pepper and we could, in fact serve them in the dining hall! 


So, with an army of amazing students and staff at the college we built a makeshift “food truck” out of cardboard, created traditional Oaxacan tacos entirely from scratch, and served tacos in the dining hall.  

Cricket truck

To make the entire experience even more rewarding we invited Pat Crowley from Chapul Bars to interact and speak to the students.  Pat is the owner of Chapul, a company that makes protein bars from cricket flour (dried, roasted, and ground up crickets).  We set up a station on the side of the dining hall where students could create their own power bars from scratch on the spot and Pat, the very guy who does this for a living, was there to help them.  

Pat Crowley  from  Chapul Bars  making cricket flour protein balls

Pat Crowley from Chapul Bars making cricket flour protein balls


We even had one of our students, Kathy Thornton, dress up in a cow outfit and wear a sign that read, “Eat More Crickets.”  It was a great success and resulted in an even bigger event last year, Bugs: They’re What’s for Dinner where we actually took over one of the food stations in the dining hall for dinner and insect tacos were offered as a genuine option for dinner!  

Eat Mor Crickits
Cooking in the Cafe
Jarrod Goldin, co-founder of  Entomo Farms , cooks Cricket tacos with WAC Anthropology students

Jarrod Goldin, co-founder of Entomo Farms, cooks Cricket tacos with WAC Anthropology students


We organized a series of events that led up to this dinner that included a screening of two documentaries on entomophagy, Bugs: A Gastronomic Adventure with the Nordic Food Lab and Bugs on the Menu.  The highlight of the entomophagy series was a lecture by Jarrod Goldin, co-founder of Entomo Farms, a farm in Canada that organically produces insects for human consumption.  To promote the event I appeared on WBAL – the Baltimore News station where I prepared insect tacos live with Jennifer Franciotti.  


Bill Schindler, with Washington College, talks about insect food and Jennifer Franciotti takes a bite 


The Missing Link: Creating the Context

The importance of both insects as food as well as the message behind it is a powerful one and I wanted to learn more about how people really traditionally incorporate insects in their diets in other parts of the world.  I had read everything I could find written about entomophagy, viewed everything I could from the internet and even experimented on my own.  But, what I was lacking was the background…the context.  In order to make insects a real part of our diet again I needed to experience what is it like to actually have it be a part of the diet from people who actually consume insects still today.  I am tired of superficial patches we put on addressing food issues – we hide behind key phrases that are trending in the modern food world, but do not really make real progress to change anything.  Even though intentions are usually good, part of the problem is because we don’t fully comprehend the scope of what we are trying to do. Traditional societies still practicing traditional forms of food processing and consumption are incredibly rich sources of information in this regard. 


Insects are going to be a real part of the Eastern Shore Food Lab we are building and, as a result it has always been on the “bucket list” for the Food Evolutions project.  The question was…where to go…and where better to go than where it all started for me?  Thailand!!!!  I just needed to figure out where to go and what to do…  This was not an easy task and after months of trying to plan the research trip, I finally caught a break – and everything about it was unexpected!

Finally, a contact . . .


Christina and I walked past the peat fire slowly to absorb as much of the warmth as possible on this frigid and damp Northern Ireland winter night.  We had just entered the Bushmills Inn on an unexpected “date night” and quickly located a table in a dimly lit corner of their beautiful dining room.  The kids were exhausted from exploring Northern Ireland.  Just an hour earlier we checked into our AirBnB and, once they entered they didn’t want to leave.  Christina and I were ready to get a bite to eat and, since town was within walking distance, a much needed drink after our busy day. The kids, on the other hand, were in awe of the high water pressure in the shower and fast internet service – two “luxuries” we did not have back in our house in Dublin.  A dream evening to them, they explained, was a hot shower, catching up with their friends on social media, and doing a little research on our upcoming research trip to Thailand.  So, they urged us to have a date night and simply asked us to stop at the “chipper” on the way home for them to pick up fish & chips.  Christina and I quickly took them up on the offer.


The kids were safe and Christina and I were out on a date!  The only thing important enough to interrupt holding Christina’s hands across the table was when the waitress arrived with two glasses of Bushmills whisky.  We picked up the glasses, looked in each others eyes, toasted with a full-blown Irish, “Sláinte”, and, as we were bringing the glasses to our lips for our first taste of the whiskey my phone buzzed with a text from Billy that simply read,

“I just found your new best friend.” 

I quickly messaged him back informing him that his mother and I were enjoying a quiet, device free moment, but I also let him know that I was eager to learn what he found when we got back.  As soon as we walked in the door, Billy was so excited to show me what he had found - a restaurant in Bangkok called “Insects in the Backyard.”  The chef, Mai Thitiwat (who Billy thought would be my new best friend) had created a restaurant that showcased insects in dishes that were both inspiring in taste and presentation.  I immediately emailed the restaurant and explained what I was looking for in this research trip and asked if there was anyone there that could help me make the contacts I necessary to make it all happen.

The Plan

The next day I received an email from Regan who not only worked at the restaurant, but is also a member of the AFFIA (the Asian Food and Feed Insect Association).   She couldn’t help me directly, but was willing to put me in contact with someone that could, Nathan Preteseille, the coordinator the AFFIA.  As it turns out, Nathan and the AFFIA were willing and able to help – and help they did.  After numerous emails and Skype calls, Nathan and the AFFIA organized an agenda that satisfied all three components I was looking for in the research trip:

  1. Experience insect consumption at a fine dining establishment
  2. Experience insects as food at a local market in Bangkok
  3. Experience insect production, harvest, preparation and consumption at a traditional level with a traditional group

NOTE: The AFFIA set up all the contacts, a translator, meetings and reservations.  I cannot say enough about how professional they were in every aspect of the planning and execution of this trip.  It would not have been possible without them.

The Barter…

Our first full night in Bangkok we were scheduled to experience a meal at Insects in the Backyard, but, first, we had to go to the Unicorn Café!  I had made a deal a few weeks earlier with my 10-year old daughter, Alyssa that if she promised to try all of the insects while we were in Thailand we would take her the one place in Thailand she wanted to go – the Unicorn Café.  This café is fully focused on Unicorns – the décor the food and even the Onesies you can rent and wear at the table are themed, Unicorn!  Everything has rainbow swirls, glitter and usually has some sort of a “cone” representing a unicorn’s horn stuck in it.  She was in unicorn heaven and I had absolutely no problem making this deal because I knew it would be equally magical for her to experience traditional entomophagy with an open mind.

The rainbow feast
Unicorn Cafe

Insects in the Backyard

That evening, with the Unicorn Café under our belt, we got a real taste of what it is like to fuse modern cuisine with a Stone Age diet…through a meal focused on insects!!  We joined Nathan Preteseille, the coordinator of the AFFIA and an innovator in insect product development inside the Chang Chui Bangkok Plane Night Market for dinner at chef Mai Thitiwat’s restaurant, Insects in the Backyard, for an incredible meal filled with several different varieties of crickets, bamboo worms, silk worm pupae, ant and ant larvae!  Chef Mai did not attempt to “hide” the insects in the food, but instead found incredible ways to highlight their uniqe flavors and textures in delicious and beautiful dishes.  The insects were front and center of each and every meal, but in an artistic and well-planned and executed way.  It was obvious as we looked and and tried these dishes the amount of planning, executing and skill it took to create them. 

 Insects in the Backyard Night
Menu options
Risotto with friends

The entire meal was an amazing way to experience what it possible when you transform the nutrient dense food of our ancestors in ways that exceed the expectations of taste, texture, and presentation of the modern western palate!  And, Chef Mai’s approach is an extremely important one – it is not enough to just believe in the nutrient density of the food you are serving.  Biologically, that approach makes complete sense, however, culturally we have expectations and needs that require a calculated approach.  Chef Mai, through his work with insects, was able to create dishes that exceeded my expectations of flavor, texture and presentation.  I learned a ton, even through this experience of one multi-course meal, that I cannot wait to use in the Eastern Shore Food Lab when we launch!

Delicious dinner at Insects in the Backyard highlighting Entomophagy in Bangkok, Thailand! See the gourmet menu we enjoyed!

After expressing our gratitude and thanks to Chef Mai we took a few pictures and said goodnight.  The night ended with a walk through the Chatuchak Night Market – a complete sensory overload experience where the kids got their first taste of Dragon Breath Candy - a well deserved treat after the insect eating (see video)! We explored the market until fully exhausted and took a tuk tuk taxi back to the hotel.  Christina fell asleep on the couch and I crashed while the kids attended to their social media.  I had a hard time falling asleep because I was so excited for the two full days of entomophagy immersion that was about to take place!

A Food Market Like No Other & Bugsolutely

The next morning we woke early, or, at least early for us, and scrambled downstairs to throw down some of the hotel’s breakfast before the taxi arrived to take us on the next stop on our agenda.  The plan was to meet Massimo Reverberi and David Pattison of Bugsolutely for a tour of the Khlong Toei Market with a focus on the edible insects that were for sale and then to return to his house and the head office of Bugsolutely to sample his company’s Cricket Pasta and to talk about his approach to entomophagy.

Massimo, David & Bill


The tour through the market was incredible and Massimo did an excellent job of pointing out and explaining all of the aspects of the market that may seem strange to Westerners like us.  We passed the live chickens in the woven basket cages that were located adjacent to their butchered colleagues on cutting boards cut in half and displaying golden orange orbs - their unlaid eggs (a nutrient-dense delicacy) intact!  


We passed piles of skinned rats that were being sold as food and fish slithering across tables, jumping out of buckets and even trying to escape on the floor! We passed mesh bags full of live bull frogs that the vendors were happy to kill and clean for you on the spot.  We passed countless pigs and cows in various states of butchering and corresponding buckets full of all the offal – from hearts to intestines – all for sale for food.  Nothing went to waste.  



The sights and odors and state of the floor were strange and sometimes off-putting to our Western senses.  But, there was something beautiful and visceral about the entire thing.  There was no question where the food was coming from and who grew/raised/harvested it.  There was a direct connection between the producer and consumer.  During each and every transaction – the producer and consumer saw one another, spoke to one another, and inadvertently touched hands when they passed payment of bags from seller to buyer.  You cannot put a price tag on that.  


There were no hand washing stations, the ground was filthy and there was no refrigeration – to our Western standards this may seem like a dangerous place from which to obtain our food.  But, I would argue the exact opposite!  I believe, save for directly acquiring your own food, it may be one of the safest and healthiest food systems on the planet!  Nothing is hidden from the consumer.  Much of what they are buying is alive and killed in front of them.  There is no doubt about the freshness.  The producers get the chance to see their consumers and their families who they will be feeding with their food purchase and there is an inherent sense of responsibility that is not present in the anonymous and disconnected industrialized food system.


But, we were there to see the bugs!  After weaving through what seemed liked endless aisles of different foods we came to the section where insects were for sale.  There were four different types of crickets, grasshoppers, bamboo worms, silkworm pupae (they came from China and are a by-product of the silk industry), water beetles and mounds of weaver ant eggs.  We watched for awhile as people came and purchased insects and observed the interactions.  Even though I didn’t speak Thai it was obvious that the people purchasing the insects to take home to cook were not doing it for “survival” or because they couldn’t afford anything else.  In fact, many of them came to the insects stalls with bags overflowing with other food they had purchased at the market.  No, they were purchasing the insects for food because many of them grew up eating insects and it was a traditional food source for them complete with all of the memories associated with a food that is that ingrained in a culture.  I couldn’t wait for my family and me to experience what that sort of a tradition was really like.  I only had to wait one more day…


When we were finished Massimo brought us back to his home and Busgsolutely office where we sat down for a thorough discussion about his approach to providing his customer’s with nutrient dense insects.  His approach is different than Chef Mai’s.  Massimo believes that he can reach a lot more people, especially Westerners, more quickly and effectively by using cricket flour to enhance the nutritive properties of foods with which we are already comfortable.   Perhaps it is his Italian heritage, but Massimo accomplishes his goal be creating pasta made with cricket flour, essentially ground, dry roasted crickets. 

Bill & Massimo talking about the nutriental benefits of eating insects while the table is covered in edible insect food products from around the world.

Bill & Massimo talking about the nutriental benefits of eating insects while the table is covered in edible insect food products from around the world.



Massimo is not trying to hide the fact that there are crickets in the pasta.  The fact that he calls his company Bugsolutely and calls his product “Cricket Pasta” supports this.  However, he doesn’t believe in foods that stick the insects directly in your face either.  He is concerned that doing so elicits a “dare” type mentality where insects are seen as a pawn a game of dare instead of a nutrient dense and sustainable source of food.  He also believes that his product – pasta with a familiar taste and shape, albeit a slightly darker hue as a result of the cricket flour, is a much more accessible way to deliver good nutrition to his customer base. 

Enjoying the pasta
Schindlers with Massimo


He then brought a large pot of water to a boil and dumped in a couple boxes of his cricket pasta to cook.  A few minutes later my family and I sat down and enjoyed a delicious meal of cricket pasta with pesto with the Italian owner of Bugsolutely.  It was a great experience and another opportunity to experience a completely different approach to entomphagy – exactly what I was looking to do!

The Traditional Experience

In order to make the most of this incredible opportunity in Thailand, I wanted for me and my family to experience as many different aspects of entomophagy as possible during our stay!  To me this meant not only a fine dining experience focused on entomophagy, a tour of a city market filled with edible insects, and pasta made with cricket flour, but, also an immersive opportunity to experience every part of the “culture” surrounding the processes of traditional entomophagy that are typically hidden from interlopers like us.  I wanted us to participate in the harvesting, cooking and consumption of the insects with people that do it as a regular part of their lives.

That is exactly why we took a 40 minutes flight from Bangkok to Phitsanulok and stayed the night in the Factory 8 hostel.  In the morning we were greeted in the hotel lobby by Nikki Patspon who would serve as our translator for the day.  We jumped in the van and, after an hour long drive arrived at the Boonchoo Weaver Ant Egg Farm.  As we turned off the dirt road and headed up the lane that led to his house, the jungle around became dominated by mango trees.  And, all of the trees seemed to be connected by thin red pieces of twine that made geometric designs in the landscape.  I had absolutely no idea what I was looking at.

Meeting everyone

Boonchoo Kitsantria, the ant egg farmer quickly came out to welcome us.  He was a thin, sinewy man and was dressed in a long sleeve shirt, long pants, and tall rubber boots.  At the time it seemed strange to me that he was covered in so many clothes in the hot day, but his attire would soon make sense…to all of us.  His also donned an ear-to-ear smile, which suggested he was genuinely excited to have us.  We piled out of the van and, through the translator introduced ourselves to him.  

Wasting no time, he handed us all different bits of equipment ranging from a bottle of Hele’s Bluboy (a sweet red syrup), a bottle of M-150, a plate with bits of leftover cooked fish and rice, a long bamboo pole with a large bag on the end, and a large dish.  Laden with our supplies he ushered us into the mango grove and stopped at a pole with a plastic crate on top

into the woods

It was here that he, through our translator, began to explain how he came to be a full-time weaver ant egg farmer.  He used to be a mango farmer, but when he realized that the eggs of the weaver ants that inhabit the mango trees would be more productive for him to harvest and sell he made the switch.  Ant eggs have always been a traditional part of his and his fellow villager’s diets so the switch was not a drastic one.He then began to explain the farming and harvesting process to us.  These ants are called “weaver” ants because they weave intricate homes out of the leaves of the mango trees.  It is in their woven homes that they lay copious amounts of eggs this time of year.  In fact, the weaver ant egg harvest season is approximately two months.  His job is to ensure the ants are well feed so that they produce as many eggs as possible and then to harvest the eggs when the time is right.  

In between clumps of trees he has placed posts topped with plastic crates.  In these crates he places whatever leftover food they have from the previous night’s meal – it could be rice, or fish, or rat, or frog, or any combination.  The red lines I observed from the van extend from the mango trees to these posts topped with plastic crates and serve as easily maneuverable paths for the ants to collect the food in the crates and bring it back to the houses to feed the queen’s who are laying the eggs.  When we looked close we couldn’t believe the shear number of ants that were walking on the lines nor the size of the food they were carrying backs to their nests!  In many cases they were working together to transport large pieces of foods on these wires.  He then had all of us taking turns feeding the ants with the leftover cooked fish and rice we brought out. 

Ants on the line
The ant food

He then showed us bottles affixed to the sides of the posts which he filled with sugar-rich red liquid for the ants.   There were red lines that extended to these bottles as well.  Each bottle also contained a stick that extended out of the liquid and acted like a ladder for the ants to easily get down into the bottle and drink the liquid.  He had us mix up a sugary Hele’s Bluboy with M-150, an energy drink very similar to Red Bull – both of which originated in Thailand and we filled the bottles.  He explained that the M-150 was there to make the ants “extra active!”  Once we finished feeding the ants he handed me the large dish and he grabbed the long pole with the bag on the end and brought us deeper into the mango grove.

Explaining process

As we walked he pointed out the weaver ant nests in the trees to us.  We were early in the ant egg harvesting season so he was searching for one that looked ready and full of eggs.  Finally, he found one that looked appropriate and reached his log pole up into the tree and used the end of the stick to shake the ants and eggs out of the nest.  The idea was that they would all fall into the bag below – and, most of them did.  However, we quickly realized why he was dressed in the manner he was!  

The ants that missed the bag and fell onto the ground were extremely agitated by the disturbance and were looking for vengeance!  Weaver ants are known for an extremely painful bite and within seconds we were all getting attacked by them.  

It must have been a comical sight - Boonchoo was busy harvesting ant eggs from the mango tree with his pole and bag while a family of American’s in short pants and shore sleeved shirts were dancing around withering in pain trying to brush off the ants that were attacking us!  

Finally, he had a bag full of ants and eggs which he dumped into the large dishes and proceeded to “winnow” it using the breeze to cast the ants aside leaving only the smaller, denser eggs behind. 

Getting the eggs

The spread

The Meal!

When we were finished he brought us to his the patio behind his house where many members of the village were waiting for us to show us how to prepare the ant eggs traditionally.  The tables were covered with food and, all of it except for one of the fruits came from Boonchoo Weaver Ant Farm property!   They had all done an incredible amount of work preparing for our visit.  Bonchoo caught and cooked a snake head fish from his pond where he raises them.  There were vegetables, and fruits, and rice and leaves and a bowl full of weaver ant eggs waiting for us to learn how to transform into a meal.

The women from the village sprang into action and began to show us how to prepare ant egg omelets and ant egg salad.  The kids cracked the eggs, mixed the ingredients, and cooked the ant egg omelets while Christina and I helped to prepare and mix the ant egg salad, Yam Kai Mot Daeng.  

Cooking the ant omlette
Egg Omlette
Brianna Cooking

We all learned how to fold Betel leaves around the ant egg salad in a traditional manner to use as a both an edible utensil and bowl.  Once wrapped in the leaf the idea is to pop the entire morsel into your mouth at once.  The bitter flavors of the leaf explode in your mouth the same moment you begin to taste the flavors of the salad which, of course, includes the rich fatty flavors of the ant eggs.  It is well known around the world that bitter and fat work well together and probably accounts for the combination here as well.  It certainly works.   The textural difference between the tough leaf and the soft salad is equally as unique.  I can honestly say that eating this traditional food is more than just fulfilling a nutritional need, but rather an experience.  The omelets the kids prepared with the help of the villagers were equally as delicious and complex.  It was a thick omelet that contained copious amounts of ant eggs. 

Ant egg salad


In addition to these dishes there were roasted crickets for us to snack on and tons of fruit including mangoes and rose apples and bananas.  There was grilled snake head fish.  There was rice and spices and tons of vegetables.  And, for desert, there were steamed sticky rice cakes with bananas wrapped in banana leaves.  

Each and every component of every food we consumed was ripe, delicious, made by hand, steeped in tradition and was nutrient dense.  

Snakehead fish


With the exception of the bananas, each and every ingredient came from the ant farmer’s property.  This was a meal rich in tradition and was a meaningful, magical experience.



Next Stop - Cricket Farm!

After leaving the ant egg farmer we headed off to visit Miss Pat to see her cricket farm and had the opportunity to tour the farm and harvest crickets.  Her crickets take 45 days to grow to the point they can be harvested at which point she boils them for 10 minutes and sells them to a processing plant where they are vacuum packed and put into cold storage.  From there they are distributed where they can then be cooked in any numbers of ways which can include roasting and grinding to make flour such as that used by Massimo in his cricket pasta.

Collecting crickets
Scooping crickets
Group at the Cricket Farm

Insect “Take-Aways”

Christina excited

Our entomophagy experiences in Thailand were powerful and diverse – exactly what I was looking for.  It wasn’t about eating insects – I have been doing that for years.  I wanted to get to know more about the different approaches and the “cultures” surrounding all aspects of entomophagy.  And, I wanted to experience it not just through my eyes – the eyes of a 45-year-old Western man, but also an adult woman, a high school girl, a middle school boy and an elementary school girl.  Just like most other people involved in entomophagy I am looking to find ways to take this nutrient dense, sustainable food source that our ancestors have relied upon for millions of years acceptable and relevant to the Modern Western Diet.  Experiencing all of these different approaches with different members of my family is an excellent way to do this.


There were so many “take-aways” from these insect-eating experiences, but I will leave you an anecdote about how my 10-year old daughter Alyssa responded to the different insects eating experiences.  Even the Unicorn Café trip and the expertly prepared and beautifully plated dishes at Insects in the Backyard were not enough for her to try the dishes.  She did a little better with the cricket pasta with Massimo, but even then only ate one piece.  I held up my end of the bargain and was even willing to put on the unicorn onesie if she wanted me to, but she simply would not eat the bugs – it was too foreign and strange to her.  That is, until we were immersed in the context with people and traditions that use insects as a real component of their diet.  It was that experience with the ant egg farmer, his family, and the villagers harvesting and cooking beside them, that created an experience magical and meaningful enough to break down the barriers modern western lifestyles have created for Alyssa and she ate the ant egg omelet, she at the ant egg salad and she ate the crickets. 

Alyssa with the ants
Alyssa feeding the ants
Eating the leave with eggs


This shows me that there is no substitute for real, meaningful, honest interaction between people around food. The connections and context and understanding that these interactions can create between us and our food are exactly what is needed to create and maintain meaningful changes to our modern diets.


The Schindlers at the Ant Farm

Connecting over Bone Broth

Almost exactly a year ago, I boarded a WOW Air flight in BWI bound for Reykjavik, Iceland.  This was the first leg of an almost two-week long food research trip I had been anticipating for months. The first ten days were to be spent at the Italian Culinary Institute where I was enrolled in a Traditional Italian Salumi and Charcuterie course.  This would be my first professional culinary training.  Afterward, I was bound for Copenhagen where I had meetings lined up at the Nordic Food Lab, one of the primary sources of original inspiration for the Eastern Shore Food Lab.  Despite my excitement for what lie in store for me, as the plane taxied toward the runway my mind was laser focused on how I would spend the next six and a half hours on my flight . . .  getting lost in the brand-new book that arrived at my doorstop from Amazon the day before.

Check out Bill's research for the Eastern Shore Food Lab


On the plane I was seated near an emergency exit so there was only one other seat in my aisle – an ideal setting for reading and not being disturbed.  I was so focused on my book that I had no interaction with the man seated next to me save for the obligatory nod as I had taken my seat a few minutes earlier.  And, why would I?  Over the past few years I have flown extensively and what I used to view as an opportunity to relax, binge watch movies, or even talk to the people around me I now saw as an opportunity sit in my own little word and catch up on work.  It had literally been years since I was engaged in a conversation with a stranger on a plane.  No, I would be lost in my book for the entire trip.

The book that sparked the "Chef" question

The book that sparked the "Chef" question

The author of the book in my hands was Christian Puglisis, formerly a sous chef at NOMA and currently the owner/chef of a progressive and ethically sound restaurant in Copenhagen, RELÆ that bears the same name as his book.  This book was written in the same style as other progressive chefs have been writing lately – part cookbook, part interconnected essays, and part philosophy on food. 

As I began to read through the pages, I realized the book was turning out to be incredibly inspiring to me.  I am in the midst of developing the Eastern Shore Food Lab at Washington College and I really connected with Puglisis’s desire to create something that really supported his ethical stance on food.  I glared at the gorgeous photographs of foods I could only dream of creating that made use of all sorts of uber-local and under-utilized ingredients.  More importantly, I poured through the pages and learned about how he created his restaurant from nothing in a previously impoverished and crime ridden part of Copenhagen, and how his work help to support a rebirth in that community.  As I read on, I dreamed about how what the college was building with in the Eastern Shore Food Lab would help bring knowledge, health, and inspiration to not only our students but the larger Eastern Shore community by empowering them to take control of their food and diet.

All of a sudden, I was interrupted and shaken from my day dream . . . 

Cooking with Billy

“Are you a chef?” the man next to me asked. 

I looked up from my book and muttered, “huh?” shocked that he had spoken to me and wondering why he asked if I was a chef.  When he saw the surprise in my expression he motioned to the cookbook in my hands and asked again, “are you a chef?”  I have been passionate about cooking since I was a child, devoured every episode of Julia Child on a black and white television set, bought practically every cookbook that Amazon ever suggested, and spent a tremendous amount of time in the field hunting and gathering and in the kitchen preparing food for my family.  But, unfortunately, none of those things qualified me to call myself a chef.  So, I quickly answered, “no” and returned to my book. 

A moment later I felt very uncomfortable with my abrupt answer.  It was too short and in no way did it adequately capture who I was and the journey I was one.  Nor, most importantly, did it relay what I was doing reading this particular book and why it was so important to me.  So, I closed the book, turned to the man seated next to me, and began to tell him all about archaeology, experimental archaeology, ancestral foodways, nutrient density and the Eastern Shore Food Lab.  This is a spiel I have given before.  Unfortunately, I don’t have the elevator speech version down and don’t know if I ever will (or if I every should).  It’s all too complicated, too important, too intertwined to distil down to a few sentence description.  I would often see the life getting sucked out of the recipient of my long-winded description of how we have been processing food for millions of years and how that impacted biological and cultural evolution and, why it is so important to understand all of that if we are to improve our modern diets and health. 


The typical response from whoever was unfortunate enough to receive my impassioned tirade, if they lasted long enough, was a polite nod before they found another person to talk to OR, if they were stuck with me, changed the topic. But, my response from the man seated next to me on this plane was different.  There was a thoughtful look on his face. 

He smiled, reached out his hand, and said, “That’s fascinating.  My name is Konrad Knops.  And, my business partner and I just started a bone broth company in Germany called, Brox.  Please, tell me more about what you are doing.”

Over the next five hours we were engaged in one of the most meaningful conversations about food I have ever had!


He told me about his business, Urban Health whose focus is on holistic health and longevity.  He told me how he began to prepare and provide his clientele with bone broth because of all of the nutritional and health benefits it possessed and how the demand was so great that he and his business partner, Jin-Woo Bae, decided to start Brox.  In fact, the reason he was sitting here next to me was because he returning home from a research trip to Brodo in New York City. 


Brodo was launched in 2014 when Chef Marco Canora, who had recently witnessed the benefits of bone broth after regaining his own health, repurposed a street-front window off the side of his restaurant, Hearth, as a place from which to sell cups of bone broth.  The demand was high and it didn’t take long to see the pedestrians’ in the lower east side of Manhattan transform the contents of the cups in their hands from coffee to bone broth.  The success and attention that Brodo attracted along with his cookbook, Brodo: a bone broth cookbook, really helped fuel the bone broth craze in America that was taking place.  Today, in addition to shipping all over the country, Chef Marco still maintains his, “Brodo Window,” and now has a broth shop in the West Village and has even partnered with the NYU Langone Medical Center to supply new mothers in the maternity ward with nutrient dense bone broth!  I was very familiar with Brodo.  I had been cooking out of Chef Canora’s book for months by the time I met Konrad and had dragged Christina to visit the Brodo bone broth window the earlier spring for our own bone broth pilgrimage.  It was the perfect place for Konrad to visit as he built his bone broth business.


Konrad and I talked about health, diet, tradition, prehistory, and how politics and the modern healthcare system have impacted our health.  We talked about what a healthy diet truly means and how the United States and Europe and many other places in the world were facing the same diet and health problems.  We talked about how to empower people to take back control of their food and diet.  The dialogue was so intense and meaningful that I didn’t want the flight to end because that would also mean an end to the conversation. 


When we landed in Reykjavík, I invited Konrad to visit the Eastern Shore Food Lab when we are up and running so that he could see what we are buiding and suggested that it would be great if Konrad could conduct a workshop for students and the community and also give a presentation at the college.  And, Konrad invited me to visit Brox, his bone broth operation in Berlin.  Both invitations were entirely genuine, but, I was skeptical that we would ever see one another again. 


Conversations this intense and meaningful transport those engaged in them to a temporary alternative universe of sorts where they temporarily escape from the responsibilities and pressures of real life.  That is part of the beauty of them. 


However, invitations and plans made during these altered states run the risk of never being realized once real life sets back in.  Konrad and I shook hands as we departed the plane - he continued on to Germany and I caught a connecting flight to Copenhagen.  

Fast-forward 1 year to our family living in Ireland

Over the next year as I continued to experiment with my own various bone broth recipes at home and I began to realize what an important component it would make to the Eastern Shore Food Lab.  I never forgot Konrad’s invitation and included it on every draft of what I wanted to accomplish through the Food Evolutions Project during my sabbatical.    Nine months after our original meeting I sent an email to Konrad to reestablish contact and inquired whether or not his offer still stood.  His reply was an empathic, “Yes!” and we started planning a visit.

I had contacted him in the fall and he was in the midst of getting ready for the winter season - certainly the busiest time of year for piping hot, nutrient-dense bone broth.  However, between opening up several new seasonal pop-up bone broth outlets in locations such as Berlin, Hamburg and Vienna, and even appearing on German television show, Cave of Lions (the German version of Shark Tank) he found time to communicate with me and schedule an amazing day for us in Berlin that allowed me to accomplish everything I was looking to do in the visit.

Ryan Air

My friend and colleague, Jason O’Brien, joined my family and I for the trip.  Jason’s interest in connecting people with their heritage and health through food with his company, Odaios Foods, certainly got him excited about visiting Konrad and seeing what he is doing with bone broth.  So, the six of us caught a super cheap RyanAir flight to Berlin and met Konrad at their store and office at Urban Health on Goethestraße to begin our whirlwind day.  Here we met Konrad’s friend and business partner, Jin Woo-Bae, and toured the very place where Brox started.  We saw the rooms where they saw patients and the small kitchen where they cooked the bone broth to nourish them.  We saw the room where they came up with the idea for the business. We learned how this labor of love was connected to his entire family.  It just so happens that Konrad’s parents are both incredibly talented artists and, in addition to the various artwork they created that is located throughout all of the twists and turns of his office, they have applied their talents to help with advertising initiatives.  His mother even designed the incredible cardboard cow that holds six jars of the broth complete with a handle on top.  In fact, everyone around Konrad and Jin seem to be dedicated to making sure this initiative is successful which speaks volumes to how much everyone believes in what they are doing.  It was here in the office that I began to ask the barrage of questions that have been compiling since I first met Konrad.  And, they even though my questions continued all day he answered each and every one of them patiently. 

Bill, Jason, Konrad and Jin with Brox Broth in the cardboard cow carrier

Bill, Jason, Konrad and Jin with Brox Broth in the cardboard cow carrier

Off on a Fermentation Adventure Around Berlin

Getting pretzels

We left his office and were off to the next stop on our whirlwind tour – to see one of the most important fermenters in Germany, Markus Shimizu.  To get there, Konrad arranged for us to take the Number 100 bus so that we would be able to have a short “sightseeing” tour of some of the important spots in Berlin, including the Bundeskanzleramt, or the German “White House” which houses chancellor, Angela Merkel.  And, of course, we made sure to sit on the top level of the bus to get the best view!

In front of the German Government building

Right at home with the bubbling jars

When we entered the home of Markus Skimizu of Mimi ferments there was an instant connection.  I recognized the fermenting vessels of all shapes and sizes that adorned the various rooms in the house.  I recognized the overflowing industrial fridge that contained bottles of his completed ferments.  And, I recognized the passion he has for what he is doing.  Different ferments, but the same set up as that which exists in my home.


Bubbling jars


Even though they were preparing for a children’s birthday party that was to take place in their house in a few hours, Markus dropped everything he was doing to give us a full blown tour of a sort of fermentation for which I know very little about – soy sauce, koji, miso, natto and tempeh.  Over the course of the next hour he showed us how he is relying upon traditional fermentation strategies that not only transform the taste and texture of foods but also the nutrient content, quality and density of foods.  It was all fascinating, and, most importantly, he does not restrict himself to solely using traditional raw ingredients.  Instead, he experiments with applying these transformative food processing strategies to a variety of local, European, local ingredients.  And, we got to taste it all!  We tried scores of different soy sauces made from ingredients that ranged from egg whites to naked barley. 


The guys!

It is an understatement to say that we left Markus inspired to experiment with not only new forms of fermentation but also with the application of tradition techniques on all sorts of new ingredients.

Soy Sauces

Time to Taste the Broth!


The next stop on our whirlwind food tour of Berlin the was Konrad and Jin’s own pop-up store in Berlin.  This Brox pop-up was located in a closed down seasonal ice cream parlor that instead of cold ice-cream served warm, delicious, nutrient-dense broth in 100% compostable cups in the winter – it was brilliant!  Their menu was simple – the pop up offered three different broths (beef made from the bones of organic, grass-fed cows; chicken made from organic, free-range chickens; or organic, vegan-friendly mushroom) each served in two different ways.  Konrad prepared each and every one for us to sample.  They were all delicious and, perhaps what surprised me the most, also beautiful! 


veggie broth

They have realized that modern diners have modern expectations of taste, texture and presentation and when they developed their menu took the time to not only create incredible recipes that adhere to their strict ethical principles, but also paid attention to presentation.  Also realizing the nutritional and sustainable aspects of entomophagy (insect consumption) there is the option to include a grasshopper with your cup of broth!  We tasted all of the offering and, while each of us had our favorites, we certainly enjoyed them all!  The feeling we all had after drinking their broth was intensely satisfying, yet not overpowering at the same time. 

Certainly, drinking something warm on a cold winter day as we traipsed around Berlin would comfort anyone.  But, there was something more. The level of taste and presentation that they achieved as a result of their intensive development was amazing.  But it was also the thought that went into all of it – the signage detailing why bone broth is important to human health and their strict adherence to the guiding principles that got them started down this road in the first place are simultaneously comforting and connective.  Who could imagine that drinking a cup of bone broth in a compostable paper cup in a closed down ice cream parlor could be so meaningful?  Well, it was.

The Schindlers with Konrad
Jason, Konrad and Bill with "thank you" presents of Old Bay from Maryland and Whiskey from Ireland!

Jason, Konrad and Bill with "thank you" presents of Old Bay from Maryland and Whiskey from Ireland!

Next Fermentation Stop - A Brewery!


We left the Brox pop-up with our bellies and souls satiated to head off to our last stop – BRLO Brewhouse ( ).  BRLO is housed in a container complex made almost entirely of shipping containers!  It can be relatively easily assembled, taken down, and re-assembled.  Given BRLO is a temporary pop-up designed to last between 3-5 years, this style of construction was a perfect solution.  Germany has both incredible beers and a rich beer tradition; however, the microbrew phenomenon that I am used to in the United States is in its infancy here in Germany.  That makes BRLO even more unique!  BRLO is the Slavic origin of the name Berlin and this pop-up is the result of a cooperative effort between brewers, Katharina, Christian and Michael, who are contributing their innovation to the German craft beer movement and, head chef, Ben Pommer who is working hard to re-envision brewpub food. 

We were all taken on a tour of the brewery which began with a description of the philosophies of both the brewery and the restaurant.  Throughout the tour we were engaged with all of our senses that included the sweet smell of the wort, the feel of the hot steam eminating from the tanks, and the taste of the various types of barley’s that go into their beers.  The tour ended with each of us filling glasses of beer directly from their fermentation tanks!  Later, Chef Ben worked miracles and moved mountains to find us a table in his adjacent busy restaurant.  Over the course of the next hour and a half we experienced everything that BRLO Brewhouse stands for by literally tasting their philosophies through the beer and food that comprised our meal.

Fresh pour
Pouring his own beer

Konrad had truly organized for us an amazing day filled with meeting passionate people doing inspiring things with food!


We all learned so much.  Throughout the day, I asked Konrad about how he got started, and specific questions about his recipes, and about the nutritional benefits of bone broth.  I learned so much from Konrad about how to turn what you believe in into something that can bring pleasure and health to others.   I learned what it looks like to brilliantly transform something as ancient and basic as bone broth into something that both tastes and looks incredible.  I also learned some of the finer points of how to make bone broth healthy, nutritious, and desirable.  Their focus at Brox is on a producing a high quality, nutrient dense product.  Each and every step they take in the production of their broth is focused on creating the most nutrient dense product possible.  At Bone Brox they use only bones from the finest organic, free-range animals raised by farmers they know. They break up the bones into small pieces to increase the surface area so that they can release the maximum amount of nutrients more easily.  They roast the bones first  (for the flavor), and then they put them into cold water with some apple vinegar before they make the stock to further help aid in the release of minerals in the water.  And, they use a special filter for the water that helps return it to as close to its original state as possible which prepares it to carry the maximum amount of nutrients.  The final step in their quest for nutrient dense broth is to simmer the bones for a minimum of 18 hours to extract to most amount of minerals, collagen and flavor.  They don’t add the vegetables until the end of the process to avoid introducing undue bitterness.  This illustrates how every decision they have made, each and every step of the process, was to create the most amazing, nutrient dense product possible.  They do not cut corners for the sake of saving money.  The cornerstone of their business is to create something they can stand behind. 

Iceland Cheesemaking

Each and every step of their process is entirely accessible to the home chef.  It is empowering to know that every one of us can seek out bones from high quality animals and create an amazing product by following the same steps, in our stock pots, on our stovetops.  It is comforting to know, however, that for those of us that do not have the time or desire to make our own bone broth, we can support people like Konrad and Jin by purchasing high-quality, nutrient dense foods done properly.  An informed consumer is a powerful force.

Food is so incredibly connected to every aspect of life – from the physical and biological (health, diet, disease, sustainability) to the cultural (tradition, politics, religion, ethical, connection, addiction, financial) – that is why a true conversation about food is so incredibly difficult to have.  However, when you can find common ground in a genuine conversation about food it is intense and meaningful and conveys so many other important aspects of who we are and how we view the world.  A meaningful conversation about food provided the opportunity for Konrad and I to first meet and, also provided the backdrop that created the opportunity to bring my family and Jason to meet Konrad in Berlin.  It also allowed Konrad to make the contacts he has made with community of people in Berlin that are changing the food scene in Berlin. 

The saying is so true: Food Is Life. 

But it is even more true here – food is engrained in all aspects of life.  And when you can really connect through food, even through something as basic as bone broth – the possibilities are limitless!  

Talk to that stranger next to you – just make sure it is a meaningful conversation.  And, why not make it about food…

Berlin Sign

Fermented Shark: Bucket list item checked off!

Fermented Shark: Bucket list item checked off!

Bucket list complete = fermented shark consumed in Iceland

Sea Foraging with Marie Power, the Sea Gardner

Sea Foraging with Marie Power, the Sea Gardner

Spent the day with Marie Power, also known as the Sea Gardner (most certainly a name she earned as a result of the way she tends and sustainably harvests seaweed), identifying varieties of seaweed and then enjoying them in her own original recipes right on the beach outside of Waterford, Ireland.

Airfield Estate Festival of Food: Cultured Butter Demonstration

Airfield Estate Festival of Food: Cultured Butter Demonstration

Using cultured butter to connect people with a traditional food processing technology in a meaningful and powerful manner along with Roundstone Bakery at Airfield's Festival of Food Event

Food Literacy: Unearthing the Knowledge Gap

Food Literacy: Unearthing the Knowledge Gap

Dr. Schindler shares the importance of taking a comprehensive look at how technological developments impacted our 3.4 million year dietary past and how it resulted in who we are today both biologically and culturally.