Here in our home state of Vermont, summer is in full swing – verdant hills of green, blue lakes and ponds, and the sound of folks out and about in the great outdoors hiking, biking, swimming, kayaking, fishing, and … fermenting? OK, maybe fermenting is best for folks looking for some indoor activities in between […]Read More..
Attention moldy cheese lovers, this recipe is for you! It’s true, moldy isn’t usually a quality we look for in our food, but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor. Try your hand at making an authentic Rindless Blue Cheese using the ingredients and […]Read More..
The new threshold for green building is not just low energy, it’s net-zero energy. In The New Net Zero, architect Bill Maclay explores green design’s new frontier: net-zero-energy structures that produce as much energy as they consume and are carbon neutral. In a nation where traditional buildings use roughly 40 percent of the total fossil […]Read More..
Knowing how to make a few simple and basic recipes is key to staying flexible in the kitchen. You can easily prepare tasty meals with just the seasonal ingredients you have on hand. This hearty tomato sauce recipe (excerpted below) is perfect for pizza, pastas, soup stocks, and more, whether you use tomatoes from the […]Read More..
In recent weeks, several Chelsea Green authors have earned high praise from a variety of prestigious publications and organizations for their books and writing—from books about homesteading and gardening in an era of climate change to books about creating more sustainable communities and business models. Congratulations to all the winners and finalists.Award WinnersBen Falkreceived a […]Read More..
Ever dreamed of building a wood-fired oven and baking crispy pizzas, flatbreads, pastries, or even braising meats in your own backyard? Dream no longer, as you’re sure to find inspiration in Richard Miscovich’s book, From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire. Miscovich, a bread expert and instructor, offers a […]Read More..
Vermont brewers are emerging as some of the most innovative and entrepreneurial crafters on the American beer scene, if not the world. Discover what the Green Mountain state has to offer with this recently released guidebook, FarmPlate Vermont Beer: Behind the Scenes with Vermont Craft Brewers, published by FarmPlate and distributed in partnership with Chelsea Green.Back […]Read More..
Changing the world is no light undertaking. It takes a village to spread the word about sustainable living, and at Chelsea Green Publishing we partner with like-minded publishers and writers around the world to bring their books to a wider readership in the United States.One of our strongest partnerships is with Permanent Publications, a forward […]Read More..
Have you ever wondered about perennials? No time like the present to be introduced to low maintenance perennials suited for gardeners of all interests and abilities. Perennials are remarkable plants that, once established, can be harvested for years, some even decades, with little effort on your part. In his book, Perennial Vegetables, permaculture and plants expert Eric […]Read More..
Peak oil? Bah! Fracking will save us and keep us energy independent for centuries – right? Wrong. In Snake Oil: How Fracking’s False Promise of Plenty Imperils Our Future — now available through Chelsea Green — Post Carbon Institute’s senior fellow Richard Heinberg explains in detail how and why the oil and gas industry – […]Read More..