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Sandor Ellix Katz in The New Yorker!

What a thrill to see our beloved fermentation expert, Sandor Ellix Katz, profiled in depth in the current issue of The New Yorker magazine!

Sandor, a self-taught fermentation experimentalist, is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (widely considered an indispensable text for anyone interested in making fermented foods at home), and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, and is the star of a new DVD, Fermentation Workshop with Sandor Ellix Katz.

Though we fully encourage going out and purchasing a copy of the magazine, current New Yorker subscribers can access the full article about Sandor online here (non-subscribers get a tantalizing abstract).

Be sure, also, to check out the online-only podcast interview with the story’s reporter, Burkhard Bilger, for his personal thoughts on Sandor Ellix Katz, fermented foods, and the underground food movement overall.

Wild Fermentation, The Revolution Will Not be Microwaved, and Fermentation Workshop with Sandor Ellix Katz are all available now. 


Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
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