Chelsea Green Publishing

Chelsea Green Blog

You’re Invited: Growing Roots New York Book Launch!

You’re invited to celebrate Katherine Leiner’s newly released book, Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists, on Thursday, November 18th at the Soho House Library in New York City.

Enjoy wine and hors d’oeuvres followed by a panel discussion with young leaders of the sustainable food movement. Panel participants include Ian Cheney and Curt Ellis, filmmakers of “King Corn”; Anna Lappé, food activist and author of Diet for a Hot Planet; Katherine Leiner, author of Growing Roots; Jen Small and Mike Yezzi of Flying Pigs Farm; Alison Bailey Verycrusse of 18 Rabbits (organic granola and bars); and Josh Viertel, President of Slow Food USA. A book signing will immediately follow the discussion.

Don’t miss this exciting opportunity to engage with pillars of the sustainable food and farming movement! Be sure to check out the Growing Roots website and the book’s Facebook Page as well! RSVP as soon as possible (space is limited) to [email protected].

WHEN: Thursday, November 18, 2010 6:30 PM, wine and food tasting from local farms 7:00 PM, panel discussion begins WHERE: Soho House Library 29-35 9th Avenue (13th & 14th Streets) New York, NY 10014 Open to the public, but limited space available RSVP to: [email protected]
Katherine Leiner’s Growing Roots is available now.


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

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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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