Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural towns to the most urban of cities streets, people are growing, fermenting, enjoying, and celebrating food produced close to home. “Local food” is a thriving movement and also a fad, an evocative trend that […]Read More..
One sunny day in August 2001, armed federal agents stormed the farmstand at Rawesome Foods in Venice Beach, California. The proprieter of the shop, James Stewart, was charged with conspiracy to commit a crime, and ended up spending four months in jail (you can follow the twists and turns of the bizarre and emotional story […]Read More..
As Sandor Katz puts it, “Humans did not invent or create fermentation. It would be more accurate to state that fermentation created us.” A perfect example of the truth of this simple notion can be found by looking at our ancient relationship to cheese. Paul Kindstedt’s groundbreaking book, Cheese and Culture traces the nearly 9,000 […]Read More..
Eric Toensmeier is well known in permaculture circles for his book Perennial Vegetables, and the encyclopedic, two-volume set Edible Forest Gardens he coauthored with Dave Jacke. Toensmeier’s new book, Paradise Lot, tells the story behind the tiny, barren lot that he and his friend Jonathan Bates transformed into a lush, perennial garden. As Toensmeier wonders […]Read More..
Today, many farmers are finding magic in what was once considered a primitive technology — draft power — and helping fuel a rapid and passionate resurgence. Once upon a time, coaxing food out of the earth required our whole bodies, working in tandem with the immense strength of horses and oxen, in teams powered by the […]Read More..
An oft-repeated koan of the conscious or ethical foodie movement and the environmental movement is that adopting a vegan diet will do more to heal the ills of the planet than buying a brand new Prius.Here at Chelsea Green, we believe that it’s unreasonable to expect the entire meat-loving world to give up their steaks […]Read More..
Seeds are the foundation of agriculture. As John Navazio describes in this excerpt from his new book, The Organic Seed Grower: A Farmer’s Guide to Vegetable Seed Production, America was once home to hundreds of small-scale seed producers, each of which developed seeds adapted to grow best in the surrounding region. Today, following the trend […]Read More..
If you’re a visual learner, a book full of text can sometimes leave you scratching your head. What did he mean when he said use the hive-smoker with short, fast puffs? Or, where exactly is that ramial mulch supposed to go in relation to the trunk of the apple tree?If this describes your state of […]Read More..
Not to be confused with “Pi Day,” the nerdy celebration of everyone’s favorite irrational number, which takes place on March 14th, today is National PIE Day. Today we celebrate the delicious beauty of scrumptious round baked goods with fillings both fruity and savory, with crusts both crumbly and crisp. The American Pie Council*, which has […]Read More..
If you could take a time machine back eight years, you might have heard Chelsea Green making the announcement that the first comprehensive book on growing seeds commercially was on its way to your bookshelf. But life happens, and the project hit nearly a decade of delays on its way to completion. Ladies and gentlemen, […]Read More..