“There is magic in grain: when it’s in the field, when the grains are ground to four in the mill, when the flour is turned to dough, and when the dough is baked to bread.” So says Hanne Risgaard in her introduction to Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry. Risgaard […]Read More..
Recently, the environmental blog Treehugger featured a Slow Money success story from North Carolina. Slow Money is a movement founded on the idea that our economy can no longer afford to ignore the health of the soil, the happiness of people, and the importance of a robust food system that’s feeds communities instead of producing […]Read More..
Jessica Prentice’s cookbook Full Moon Feast combines simple recipes with food history and the meanings of various meals throughout the seasons. Food has become a commodity in our time, something to be consumed quickly, and to be measured in terms of nutrient levels or cost. Flavor takes a backseat to cheapness and quality has given […]Read More..
We talk a lot about preserving food here at Chelsea Green, but it’s not to be didactic! It’s because we believe in the possibilities of having power over one’s food supply, and being able to seek a more sustainable life, with a stocked larder. We believe in food that is affordable, in spaces for gardens […]Read More..
Lynn Margulis died in late November 2011. She was a longtime friend of Chelsea Green Publishing, and collaborated with us on the Sciencewriters Books imprint to develop outstanding science books for the general public. A recent article in Orion (“State of the Species”) by Charles C. Mann, captured some of Lynn’s unbending scientific mind matched […]Read More..
Unless you’ve taken special preventative precautions, it’s likely that on cold days much of your house’s heat pours out through your (closed) windows. Most houses—especially old houses—have drafty, uninsulated windows that do little to prevent heat from dumping out into the cold night. Even if your windows aren’t drafty, the expensive heat your furnace has […]Read More..
Do you remember the story of the little red hen?She found a grain of wheat, and wanted to turn it into bread. She tried to get her friends in on the action, but they were lazy or uninterested — or maybe they were gluten-intolerant and she just didn’t realize that. Anyway, she had to do […]Read More..
“Since the first toss of the atomic dice at a desert test site in Alamogordo, New Mexico, incalculable harm has been done to our planet—its air, its water, its land, and its peoples. Tragically, much of this damage will remain as an invisible legacy that will shadow the lives of our children for generations. But […]Read More..
Refrigerators are one of the single largest users of energy in the average home. They seem to do a decent job of keeping things cold, but they’re typically not very well insulated. This may have become abundantly clear to any of you who lost power during Hurricane Sandy recently. Food stored in a fridge that […]Read More..
The Natural Building Companion is a compendium of methods for earth-based construction ranging from straw bale to cob and applicable to a wide range of climates. To put this encyclopedic book together, we partnered with Yestermorrow Design/Build School, fellow Vermonters from the Mad River valley. Authors Jacob Deva Racusin and Ace McArleton are frequent instructors […]Read More..