Bill Schindler on Ancestral Eating and Food Traditions In this episode, Bill Schindler delves into his experiences in Ireland and the vital connection to ancestral food traditions. He reflects on how historical events, like the Irish potato famine, have shaped diet and health, and examines the evolution of dairy consumption. Bill stresses the importance of eating hyper-local and seasonal foods and understanding traditional food-processing techniques that have been lost in the modern system. Schindler also touches on topics like the Drunken Monkey Hypothesis and how our body fat fluctuates seasonally. He explains how today’s "natural" foods—domesticated and genetically modified—are far removed from their wild, nutrient-dense origins. Additionally, Bill discusses the benefits of a carnivore diet that includes whole animals and fermented dairy, and shares insights from Sardinia, where people live long, healthy lives by staying connected to their food and community. Bill also introduces his restaurant, The Modern Stone Age Kitchen, and his nonprofit, The Food Lab, which focuses on research and education around nourishing, traditional foods.