Thanksgiving is just days away and your pie-loving friends here at Chelsea Green thought we’d share with you one of our favorite fruit pie recipes. The following apple pie recipe was adapted from Michael Phillips’ book The Apple Grower by the foodies over at The Washington Post and is named for Michael’s farm in northern […]Read More..
By Shannon HayesFor the past week, farm families across the country (including my own) have been rising each morning to engage in what has become our own unique, albeit macabre, Thanksgiving Tradition. We are processing our turkeys. Unlike the factory-farmed birds found in most grocery stores, these birds are usually processed just a few feet from the […]Read More..
This week, our friends at NOFA-Vermont are celebrating Agricultural Literacy Week. It’s an opportunity to encourage knowledge and understanding of agriculture in Vermont’s schools and communities. But where to start? We’re glad that you asked. For nearly three decades, Chelsea Green’s books on food, gardening, and agriculture have been staples for any literate locavore’s bookshelf. […]Read More..
A man who holds hands with full-grown bears, crawls into their dens to photograph their cubs, and comes face-to-face with their sharp teeth? It sounds crazy, but it’s just another day in the life of Benjamin Kilham, author of Out on a Limb. Kilham has been studying and researching wild black bear behavior for nearly […]Read More..
If you wanted a front row seat to the United Nations climate summit in Warsaw, Poland, but couldn’t make the trek — you’re in luck. Our fellow Media Consortium friends over at Democracy Now! are in Poland and will bring special coverage of the special United Nation climate summit throughout the week of November 18, […]Read More..
Wood-fired oven are not just for baking bread and pizza! If you utilize the full heat-cycle, as Richard Miscovich details in From the Wood-Fired Oven, you can make a wide range of tasty eats during just one firing—from roasting meats and vegetables to drying herbs. With live-fire roasting, this recipe for Dry-Fried Okra comes out […]Read More..
Cow. Just the word alone is worth repeating. Beyond that, cows provide milk, cream, butter, cheese, and meat—if you’re into that—not to mention, they’re furry and kinda cute. While most people opt for dogs, cats, or fish to keep around the house, Joann Grohman’s Keeping a Family Cow may have you reconsidering your options. Why […]Read More..
Below is an article that recently ran on Grist.org by author Gary Nabhan, who’s recent Chelsea Green book is Growing Food in a Hotter, Drier Land. Earlier this year, Gary penned a popular Opinion piece in The New York Times (Our Coming Food Crisis, and was later featured on Tom Ashbrook’s NPR program, OnPoint examining the impact of […]Read More..
Waste. We make it every single day. But how often do we think about it? It’s easy enough to throw your garbage in a trashcan and never think of it again. Out of sight, out of mind—right? Not for long. “New research showed that the annual volume of that waste could double by 2025, thanks […]Read More..