Chelsea Green Publishing

Chelsea Green Blog

Two statistics you must stop repeating!

1) “People only use 10% of their brain’s capacity.” Wrong. A goofy idea instigated by third-rate (in critical thinking terms, even though in some respects cutting edge technically speaking) turn-of-the-century research. They opened some folks’s skulls, zapped different places with an electrode, and asked the subject what happened. 90% of the zaps resulted in no perceived reaction. They concluded, with the Ancient Egyptians, that this gray matter must therefore be used as mere filler. So lame! [Addendum: apparently the source of the myth is not certain, but the fact of the myth is. See Snopes article.] 2) “The average piece of food in America travels 1,500 miles from farm to plate.” Possibly true, but consistently quoted out of context. The study that this is based on was done for food consumed in (or near, I forget) Chicago. Not for the country as a whole. It is possible that Chicago provides an accurate approximation of the national average, but there’s no good reason to expect this to be true. I wouldn’t be surprised if the real number is significantly lower, or (more likely, to my gut instinct) quite a bit higher. Plus, the study was done a few years ago. International trade in food has only increased. Grapes from South Africa. Bell peppers from Israel. Them’s far away places. [Addendum: I’ve just done some quick Googling, cuz I wanted to see if I could find the source of the food mileage estimate. Turns out that there’s more than one source (shocking!) since a few different people have studied it over the years, but none that I saw was very recent. So anyway, this is a question that deserves a good, up-to-date, and thorough study. Any graduate students out there in search of a topic?]


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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