Chelsea Green Publishing

Chelsea Green Blog

Join Transition Colorado for Eat Local Week!

Readers in the Rockies, and other frontier foodies, get ready to sample the best Colorado has to offer. From August 27th to September 4th, Transition Colorado is celebrating Eat Local Week 2011. Learn, attend lectures and films about key food issues, and of course, EAT! Visit Transition Colorado for more information, and to register for special events.

Food has always been integral to the way we live. Nowhere are we more powerfully connected than in the daily cultivation, preparation and enjoyment of food—and food is the central component of our health, culture, environment, and relocalization/sustainability efforts.

Transition Colorado’s 2011 EAT LOCAL! Week celebrates the delights and benefits of locally grown and locally processed food, featuring local family farms and farmers’ markets, along with the outstanding restaurants, grocers, and organizations which support them. Please join us for nine days of inspiring and informative events—and an abundance of fresh, delicious local food!

And if you get jazzed about the Transition Town concept while sampling the local finery, take time to learn some more with a book on the subject. Rob Hopkins is the author of the original Transition Handbook, and he’s just finished a new book on this fascinating, five-year-old, global social experiment, The Transition Companion.


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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