Chelsea Green Publishing

Chelsea Green Blog

A Hot Time on the Old Plate Tonight

WALL STREET JOURNAL REVIEWS CHASING CHILES!

Chasing Chiles: Hot Spots Along the Pepper Trail by Kurt Michael Friese, Kraig Kraft, and Gary Paul Nabhan, was reviewed this weekend in the Wall Street Journal. Read Aram Bakshian Jr.’s assesment here, and see a sample below.

Ancient Mexicans were gathering and eating chile peppers 9,000 years ago, but the pungent pods didn’t make it to the rest of the world until Christopher Columbus introduced them in the early 16th century. Since then chiles have become an intricate part of cuisines as varied as those of Spain, Hungary, Turkey and Indochina. The authors of “Chasing Chiles”—Kurt Michael Friese (a chef), Kraig Kraft (an agroecologist) and Gary Paul Nabhan (an ethnobotanist)—observe that the chile has served as a vegetable (think grilled or stuffed peppers), a condiment (Tabasco), a pest repellent, a medicine (in parts of Africa chiles are a remedy for piles, though the cure may be worse than the disease) and even the poison on an archer’s arrow tip. All of which explains why more than 25 million metric tons of chili peppers are harvested annually world-wide.The authors of “Chasing Chiles” bring an interesting mix of perspectives to their subject as they take readers on a year-long road trip, visiting America’s pepper-growing states and Mexico’s chile zones in a van dubbed The Spice Ship…
Continue reading at WSJ.com. Chasing Chiles is available now and on sale through March 31st!


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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