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“Eating is an Agricultural Act.”

Every meal you choose can affect the world around you. From the carbon footprint of what’s in your sandwich to the way you cook your pasta.

Here at Chelsea Green we believe that food is one of the best ways to start thinking about sustainability. Food connects us to the Earth, and to all the other beings we depend upon. So thinking about food can lead a person to care for those beings, make choices that heal instead of harm, and consider the deep meanings associated with this simplest of needs.

September is Food Education Month, but we’re always learning about food! We explore the tiniest creatures that make our sauerkraut and yogurt tangy, the leafy greens and perennial fruits that fill our gardens, and the big guys, chickens and cattle, that help keep pastures lush and stews hearty.

To help you continue your food education, we’ve put a selection of books on sale until October 2. Enjoy!
The Art of Fermentation cover image
Reg. Price: $39.95 Sale Price: $25.97
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World In his new book, Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics — but this is primarily a compendium of practical information. In it you will learn how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. Sandor Katz featured in the New York Times Dining section! .
Cheese and Culture cover image
Reg. Price: $24.95 Sale Price: $18.71
Cheese and Culture: A History of Cheese and its place in Western Civilization Cheese isn’t just the most delicious food group in the pyramid — wait, you say cheese isn’t a food group? Huh… Well let’s not argue over piddly details. Let’s take a look at the history of this unctuous, pungent, beautiful food! Paul Kindstedt’s new book Cheese and Culture shows that western civilization is closely associated with cheese — and has been for thousands of years. . . .
Reg. Price: $21.95 Sale Price: $16.46
The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet one bite at a time It’s been said that a vegan diet can save the planet. But if you’re not willing or able to give up the pleasures of steak, chicken, pork, and other meats, another great option is to go grass-fed. The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry.  . .
Reg. Price: $24.95 Sale Price: $18.71
Meat: A Benign Extravagance To further the small-scale, grass-fed, organic-or-beyond-meat agenda, we present Simon Fairlie’s fairly encyclopedic tome, Meat. Fairlie’s research argues for permaculture — not a vegan diet. He says that, while we in the west currently eat far too much meat to be sustainable, there is a way to include meat in a planet-friendly diet. If you’re expecting to get into a heated discussion with your vegetarian sister over Thanksgiving, it’d be great to have this book’s valuable info under your belt!  . . .
Reg. Price: $40.00 Sale Price: $26.00
Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods If you’re the kind of cook who loves to know all about her ingredients, this is the book for you. With entries on more than 400 foods, you will discover nutritional value, general information, buying tips, culinary uses, and, when appropriate, health benefits, lore and legend, by-products, and descriptions of the more popular varieties. Whole Foods Companion is a detailed and invaluable guide for all curious cooks. . .

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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