This video is an interview with Jeffrey Roberts, author of The Atlas of American Artisan Cheese, published by Chelsea Green Publishing.

Fermentation guru Sandor Katz talks food activism and fermentation in this extended video that's part interview and part fermentation workshop.

Sandor Katz on fermentation: what it is and how to do it.

Journalist David E. Gumpert shares the history of pasteurization and its exaggerated health benefits versus the health benefits of raw milk, a living food containing beneficial enzymes.

Wondering whether it’s worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market.This down-to-earth, casual guide—small enough to be slipped into your pocket—answers these and other questions for the shopper:What are the differences among organic, local, fair-trade, free-range, naturally raised, and biodynamic foods?How affordable is it to subscribe to a CSA farm—and what are the advantages?Is it better to choose wild Alaskan salmon at $18.99, or the Chilean farmed fish at $11.99?What cooking oils can be sustainably sourced?How can a food co-op increase access to, and affordability of, healthier, Earth-friendly foods?Where can you find sustainably produced sugar, and are there any local replacements for sweeteners from faraway lands?What do the distinctions between shade-grown and trellised coffee mean?Is shark okay to eat? How about mackerel?Why is the war on plastic bags so important?Sustainable eating just got easier.

Jeffrey Smith, author of Seeds of Deception, gives a lecture about the dangers and pervasiveness of genetically-modified foods.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity. This is the full, 30 minute version.

Caleb Barber and Deirdre Heekin are the authors of In Late Winter We Ate Pears and Libation. In this video, they discuss their books, the operation of their restaurant, Osteria Pane E Salute, using only local foods,and their mission to preserve heirloom Italian recipies that are being lost to modernity.