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Chelsea Green Blog

The Debate Over Raw Milk Continues at Harvard Law School

This month, Harvard Law School hosted a debate on an issue near and dear to our hearts: raw milk.

David Gumpert, author of The Raw Milk Revolution was on the side of the debate endorsing raw milk, along with Sally Fallon Morrell of the Weston A. Price Foundation.

Facing off against them and emphasizing the dangers of unpasteurized milk were Fred Pritzker of PritzkerOlsen law firm and Dr. Heidi Kassenborg, Director of the Minnesota Department of Agriculture.

It’s no secret that we here at Chelsea Green come down on the side of the small farmer and the choosy consumer (in other words, “Three cheers for David, Sally, and raw milk producers everywhere!”). But what do you think?

Watch the video and decide for yourself! Then pop on over to our Facebook conversation about the issue and chip in your two cents.

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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