Chelsea Green Publishing

Chelsea Green Blog

Our Chemical Diet

The ContraCostaTimes is running a story by Steve Butler about the chemical content in our foods. He argues that the antibiotics in our meat and diary, the pesticides on our vegetables, and our growing resistance to conventional medical treatments may be linked. Is an epidemic next? Will Allen, author of The War on Bugs, makes a similar argument in his book. Eating locally produced, organic food, is the only way to eat sustainably—for your health, the environment, and the economy. From the article:
How can we expect to live long enough to enjoy a hard-earned retirement if the food industry is trying to kill us? A friend who just returned from Scotland said that his cattle-farming host had pointed out that antibiotics in cattle were banned in Britain 14 years ago. Meanwhile in South Korea, people are rioting as the country lifts the ban on U.S. beef. What do they know? Are we like sheep to some slaughter? The story with the meat processing industry is that it has been dramatically consolidated from lots of small farms into giant industrial complexes that grow cattle and hogs as fast as possible. Massive doses of antibiotics are the only hope for keeping these animals alive long enough to slaughter. And then there are those “free-range” chickens. Apparently, to earn this designation for its fowl, a chicken processor has only to make available an open fenced-in area at the end of a large chicken “coop.” Unfortunately, for those of us who would like to think we are eating chickens that got a lot of fresh air and sunshine in place of antibiotics, the chickens tend not to want to go outside. They like to hang out with a few thousand of their friends — inside.Let’s start connecting the dots. Today, in hospitals across the country, staff infections resistant to antibiotics seem to be an epidemic. It’s a safe guess that all the antibiotics in meat may have contributed to our resistance to antibiotics.
Read the full article here.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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