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Chelsea Green Blog

Exploring The Ingredients For Transition with Rob Hopkins

Are you inspired by the Transition movement? Do you have a burning  question for the Transition movement founder, Rob Hopkins? Or do you simply want to find out more? Join the folks at Transition US for a talk with Rob Hopkins, author of The Transition Handbook and the upcoming Transition Companion! You can tune in online Monday morning.

Register here.

Date:

Monday, September 12, 2011 – 8:00am – 9:00am PT (11:00am ET)

Descripton:Join us for an insightful conversation with Rob Hopkins, author, Permaculturist and founder of the Transition Towns Movement. In this conversation we will be asking Rob to go more deeply into the “ingredients of Transition” as well as answering questions supplied by participants. Transition US board member, author and visionary Vicki Robin will be the host for this call. In July our call with Rob, hosted by Richard Heinberg has been listened to by well over 1,000 people in just a few short weeks. If you have not heard that yet – listen to a recording of our last call with Rob here >> In case you can’t make this talk, mark your calendar for the next exciting event in the Transition universe, a book launch! Join Green Books, UK and Chelsea Green for a Twitter launch with Rob Hopkins on Thursday 13 October 2011. Rob will be available to answer questions about himself, his new book The Transition Companion and the Transition movement between 2pm and 5pm. All you have to do to take part is use the  hash tag #TTComp on Twitter to post your comment or question. Rob will be answering the questions during the session and then we will post a transcript of the entire session, to  make sure that no-one misses out. Date:  Thursday 13th October 2011 Time: 2pm – 5pm (UK GMT) Contributor:  Rob Hopkins Location:  Twitter @robintransition, #TTComp


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

A Dictionary to Survive the Future

When British economist David Fleming died unexpectedly in 2010, he left behind his great unpublished work, a masterpiece more than thirty years in the making—an intellectually evocative and inspiring dictionary, Lean Logic: A Dictionary for the Future and How to Survive It. In it, Fleming examined the consequences of an economy that destroys the very foundations—ecological, […] Read More

Michael Ableman’s 15-Point Urban Food Manifesto

What if farms and food production were integrated into every aspect of urban living—from special assessments to create new farms and food businesses to teaching people how to grow fruits and vegetables so farmers can focus on staple crops.That’s the crux of Michael Ableman’s Urban Food Manifesto, which has been ten years in the making […] Read More
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