Chelsea Green Publishing

Chasing Chiles

Pages:224 pages
Book Art:Color illustrations
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603582506
Pub. Date March 16, 2011
eBook: 9781603583756
Pub. Date March 16, 2011

Chasing Chiles

Hot Spots along the Pepper Trail

Availability: In Stock

Paperback

Available Date:
March 16, 2011

$17.95

Availability: In Stock

eBook

Available Date:
March 16, 2011

$17.95 $14.36

Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.

Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir.

Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.

Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.

REVIEWS AND PRAISE

"Chasing Chiles makes you feel like you are riding shotgun on Gary, Kraig and Kurt's Spice Ship! This book is a agri-culinary-eco-botanical odyssey that brings some of the most important issues about food, eating, and the impact of climate change to the fore in a way that is both engaging and compelling. A truly pleasurable read for anyone who appreciates authentic flavors and the pleasures of the table--and of course, the wisdom of our farmers. Practical principles we can all "swallow" is the guiding light here."--Tracey Ryder, CEO, Edible Communities

"Chasing Chiles is truly one of the most inspiring and unique treatments of climate change in current literature. The book provides us with an entirely fresh and critical perspective on this contentious issue directly from farmers and chefs, focusing on one particular crop. And the proposed solution to this complex problem is both plain and prudent: 'Eat and farm as if the earth matters,' as we should have been doing all along."--Frederick Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture, and President of Stone Barns Center for Food and Agriculture.

"This book will fascinate not only chile aficionados, but also those students of biodiversity who are alarmed at the disastrous effect that climate change is wreaking on our food crops in general. With this book in hand, I happily climbed aboard the authors' Spice Ship to embark on their personal odyssey, and saw up close the devastating effects of climate change on the environment, farmers, and their crops whose very existence is at stake."--Diana Kennedy, author of The Essential Cuisines of Mexico and The Art of Mexican Cooking

"An instant classic of chile pepper lore, Chasing Chiles is the best social history of chiles since Amal Naj's Peppers from 1992. In fact, I think it's better-because it's not just journalism; it has fascinating science and entertaining humor as well. Highly recommended!"--Dave DeWitt, "The Pope of Peppers" and coauthor of The Complete Chile Pepper Book

"The noble chile--and its equally noble growers--illustrate the key principle we need for a world stressed by an ever-more-fickle climate: resilience. This book will make you understand the situation far better than most dry tomes on the subject."--Bill McKibben, author of Eaarth, Founder of 350.org

"Chasing Chiles is nothing short of a brilliant ethno-bio-culinary convergence. It accomplishes what so very few books do; marrying place to flavor and science, the result is a visceral understanding of the profound impact climate change has on the global community and the foods that we always seem to take for granted. Kurt Friese, Kraig Kraft, and Gary Nabhan have produced a must-read classic for all time."--Elissa Altman, founder of PoorMansFeast.com

"How can our hemisphere's "spice of life" be ignored after reading Chasing Chiles? I mean, what will there be to live for?"--Wes Jackson, President, The Land Institute

"All food has a story behind it--a story about people, culture, land, ecology, and economy. Chasing Chiles looks at the stories behind 6 chile pepper varieties, and the land, culture, food traditions, and farmers that, together, make their existence possible, and the changing climate that threatens all. But this isn't just about vulnerability; it is a book about the hope and resilience we create when we eat food with a story that makes us proud."--Josh Viertel, President, Slow Food USA

"A treasure trove of chile lore and a wake-up call to everyone who cares about real food, Chasing Chiles will amuse and alarm you. These three gastronauts carry a wealth of culinary and botanical knowledge, and their journeys in their Spice Ship uncover an incredibly diverse world of chiles that is changing with breathtaking speed. Stop worrying about the impact of climate change on future harvests; cross your fingers for this year's instead."--Rowan Jacobsen, author of American Terroir and Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis

Kirkus Reviews-
Three self-described "gastronauts" plumb climate change through the piquant prism of chile peppers.The journey is the destination as the earnest trio launch their "spice ship" throughout the United States and Mexico to learn how shifting weather patterns have been affecting the noble pepper's destiny-and the fate of those who rely on the crop. The authors-a chef, an agroecologist and an ethnobotanist-rely on listening (and, of course, eating) during their one-year odyssey, harvesting anecdotes to better understand the global dilemma. "We had a hunch that climate change wasn't just out there-in the polar ice caps and in receding glaciers-but in here, in our food system," they write. On their travels, the authors meet men like Fernando Nino Estudillo, a spice trader in Sonora who describes his recent quandary: "I've been ten years in the business; most years I drive truckloads of chiltepines to Tijuana myself. Only this last year has the wild chile crop ever failed me...I didn't even make a single trip to the border." But it's not all serious-the trio relishes chiles, after all. In Florida, as they prepare to dig into a jar of datil peppers in white vinegar, they write, "We smiled at one another like old junkies who have just discovered that someone left a couple of joints in their midst."The occasionally florid writing notwithstanding, the book provides well-crafted regional recipes and edifying passages about the surveyed chiles.

AWARDS

  • Winner - New Mexico Book Award (Nonfiction)

ABOUT THE AUTHOR

Gary Paul Nabhan

Gary Nabhan is the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona, as well as the permaculture designer and orchard-keeper of Almuniya de los Zopilotes Experimental Farm in Patagonia, Arizona. Widely acknowledged as a pioneer in the local-food movement and grassroots seed conservation, Nabhan was honored by Utne Reader in 2011 as one of twelve people making the world a better place to live. A recipient of a MacArthur Genius Award, his twenty-four books have been translated into six languages.

Kraig Kraft

Kraig Kraft is an agroecologist and writer based in Managua, Nicaragua. He completed his PhD on the origins and diversity of wild and domesticated chile peppers at the University of California, Davis. Kraft is the author of a popular blog titled Chasing Chiles, and has written for several regional magazines, including Edible Sacramento, as well as technical journals, and is currently working on a coffee sustainability project in Central America. He is the author of Chasing Chiles: Hot Spots along the Pepper Trail, along with Gary Paul Nabhan and Kurt Michael Friese.

Kurt Michael Friese

AUTHOR EVENTS

September 08, 2015

Gary Paul Nabhan at the 2015 National Heirloom Expo

1350 Bennett Valley Road, Santa Rosa, CA, 95404 | Gary Paul Nabhan
Gary Paul Nabhan will present at this year's National Heirloom Expo. The expo will take place at the Sonoma County Fairgrounds in Santa Rosa from September 8-10.

See all Events by this Author

ALSO BY THIS AUTHOR

Growing Food in a Hotter, Drier Land

Growing Food in a Hotter, Drier Land

By Gary Paul Nabhan

How to harvest water and nutrients, select drought-tolerant plants, and create natural diversity

Because climatic uncertainty has now become "the new normal," many farmers, gardeners and orchard-keepers in North America are desperately seeking ways to adapt their food production to become more resilient in the face of such "global weirding." This book draws upon the wisdom and technical knowledge from desert farming traditions all around the world to offer time-tried strategies for:

  • Building greater moisture-holding capacity and nutrients in soils
  • Protecting fields from damaging winds, drought, and floods
  • Harvesting water from uplands to use in rain gardens and terraces filled with perennial crops
  • Delecting fruits, nuts, succulents, and herbaceous perennials that are best suited to warmer, drier climates

Gary Paul Nabhan is one of the world's experts on the agricultural traditions of arid lands. For this book he has visited indigenous and traditional farmers in the Gobi Desert, the Arabian Peninsula, the Sahara Desert, and Andalusia, as well as the Sonoran, Chihuahuan, and Painted deserts of North America, to learn firsthand their techniques and designs aimed at reducing heat and drought stress on orchards, fields, and dooryard gardens. This practical book also includes colorful "parables from the field" that exemplify how desert farmers think about increasing the carrying capacity and resilience of the lands and waters they steward. It is replete with detailed descriptions and diagrams of how to implement these desert-adapted practices in your own backyard, orchard, or farm.

This unique book is useful not only for farmers and permaculturists in the arid reaches of the Southwest or other desert regions. Its techniques and prophetic vision for achieving food security in the face of climate change may well need to be implemented across most of North America over the next half-century, and are already applicable in most of the semiarid West, Great Plains, and the U.S. Southwest and adjacent regions of Mexico.

Available in: Paperback, eBook

Read More

Growing Food in a Hotter, Drier Land

Gary Paul Nabhan, Bill McKibben

Paperback $29.95

Taste, Memory

Taste, Memory

By David Buchanan

Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.

In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?

While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.

Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.

Available in: Paperback, eBook

Read More

Taste, Memory

David Buchanan, Gary Paul Nabhan

Paperback $17.95

Natural Beekeeping

Natural Beekeeping

By Ross Conrad

Today's beekeepers face unprecedented challenges, a fact that is now front-page news with the spread of "colony collapse disorder." Newly introduced pests like varroa and tracheal mites have made chemical treatment of hives standard practice, but pest resistance is building, which in turn creates demand for new and even more toxic chemicals. In fact, there is evidence that chemical treatments are making matters worse.

It's time for a new approach. Now revised and updated with new resources and including full-color photos throughout, Natural Beekeeping offers all the latest information in a book that has already proven invaluable for organic beekeepers. The new edition offers the same holistic, sensible alternative to conventional chemical practices with a program of natural hive management, but offers new sections on a wide range of subjects, including:

  • The basics of bee biology and anatomy
  • Urban beekeeping
  • Identifying and working with queens
  • Parasitic mite control
  • Hive diseases

Also, a completely new chapter on marketing provides valuable advice for anyone who intends to sell a wide range of hive products.Ross Conrad brings together the best "do no harm" strategies for keeping honeybees healthy and productive with nontoxic methods of controlling mites; eliminating American foulbrood disease without the use of antibiotics; selective breeding for naturally resistant bees; and many other detailed management techniques, which are covered in a thoughtful, matter-of-fact way.

Whether you are a novice looking to get started with bees, an experienced apiculturist looking for ideas to develop an integrated pest-management approach, or someone who wants to sell honey at a premium price, this is the book you've been waiting for.

Available in: Paperback, eBook

Read More

Natural Beekeeping

Ross Conrad, Gary Paul Nabhan

Paperback $34.95

Natural Beekeeping (Book & DVD Bundle)

Natural Beekeeping (Book & DVD Bundle)

By Ross Conrad

Today's beekeepers face unprecedented challenges, a fact that is now front-page news with the spread of "colony collapse disorder." Newly introduced pests like varroa and tracheal mites have made chemical treatment of hives standard practice, but pest resistance is building, which in turn creates demand for new and even more toxic chemicals. In fact, there is evidence that chemical treatments are making matters worse.

It's time for a new approach. In this set, which includes the new, full-color, Natural Beekeping, Revised and Expanded Edition, and a DVD workshop, Ross Conrad brings together the best "do no harm" strategies for keeping honeybees healthy and productive, all of which are covered in a thoughtful, matter-of-fact way.

About Natural Beekeeping, Revised and Expanded Edition:

Now revised and updated with new resources and including full-color photos throughout, Natural Beekeeping offers all the latest information in a book that has already proven invaluable for organic beekeepers. The new edition offers the same holistic, sensible alternative to conventional chemical practices with a program of natural hive management, but offers new sections on a wide range of subjects, including:

  • The basics of bee biology and anatomy;
  • Urban beekeeping;
  • Identifying and working with queens;
  • Parasitic mite control; and
  • Hive diseases.

Also, a completely new chapter on marketing provides valuable advice for anyone who intends to sell a wide range of hive products.

Natural Beekeeping covers nontoxic methods of controlling mites; eliminating American foulbrood disease without the use of antibiotics; selective breeding for naturally resistant bees; and many other detailed management techniques, which are covered in a thoughtful, matter-of-fact way.

Whether you are a novice looking to get started with bees, an experienced apiculturist looking for ideas to develop an integrated pest-management approach, or someone who wants to sell honey at a premium price, this is the book you've been waiting for.

About Natural Beekeeping with Ross Conrad (DVD):

In this filmed workshop, Ross Conrad flips the script on traditional approaches by proposing a program of selective breeding and natural hive management. The video presents a comprehensive survey of natural beekeeping methods and challenges, including segments filmed in thefield. It offers practical information that every aspiring beekeeper needs to know—everything from basic hive equipment to working with your bees to harvesting and processing honey.

Available in: Mixed media product

Read More

Natural Beekeeping (Book & DVD Bundle)

Ross Conrad, Gary Paul Nabhan

Mixed media product $54.95

AUTHOR VIDEOS

Arizona State University Talk

Arizona State University Talk

"Where Our Food Comes From" with Gary Paul Nabhan

"Where Our Food Comes From" with Gary Paul Nabhan

"Where Our Food Comes From" with Gary Paul Nabhan

Kurt Michael Friese speaks at NECI

Slow Money Conference July 11, 2010 with Kurt Friese

Slow Money Conference July 11, 2010 with Kurt Friese

Kurt Michael Friese: Chasing Chiles

YOU MAY ALSO LIKE

In Late Winter We Ate Pears

In Late Winter We Ate Pears

By Deirdre Heekin and Caleb Barber

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers' lane amid the olive groves outside Prato.

The recipes in In Late Winter We Ate Pears are every bit as delicious as the memories. Selections such as red snapper with fennel sauce, fresh figs with balsamic vinegar and mint, and frangipane and plum tart capture the essence of Italy. Following the tradition of Italian cuisine, the 80 recipes are laid out according to season, to suggest taking advantage of your freshest local ingredients.

Whether you are an experienced cook looking for authentic Italian recipes or a beginner wanting to immerse yourself in the romance of a young couple's culinary adventure, In Late Winter We Ate Pears provides rich sustenance in the best tradition of travel and food writing.

Cheers to Chef Barber and writer Deirdre Heekin for sharing these marvelous recipes from Osteria Pane e Salute (Pane translates as bread and Salute as health) and for sharing the story of a most inspired year spent in Italy. In Late Winter We Ate Pears is a testament that bread and health are the things that make a good life.



Available in: eBook

Read More

In Late Winter We Ate Pears

Deirdre Heekin, Caleb Barber, Rowan Jacobsen

eBook $25.00

Libation, A Bitter Alchemy

Libation, A Bitter Alchemy

By Deirdre Heekin

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

In Libation, a Bitter Alchemy, a series of linked personal essays, Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. The essays follow her as she unearths ruby-toned wines given up by the ghosts of long-gone wine makers from the red soil of Italy, her adoptive land; as she embarks on a complicated pilgrimage to the home of one of the world's oldest cocktails, Sazerac, in Katrina-soaked New Orleans; as she attempts a midsummer crafting of a brandy made from inherited roses, the results of an old Sicilian recipe she found in a dusty bookstore in Naples.

Musing on spirits from Campari to alkermes, Heekin's writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.

Available in: eBook

Read More

Libation, A Bitter Alchemy

Deirdre Heekin

eBook $25.00

The Occidental Arts and Ecology Center Cookbook

The Occidental Arts and Ecology Center Cookbook

By The Occidental Arts and Ecology Center and Olivia Rathbone

Celebrating biodiversity through the Mother Garden’s collection of rare, open-pollinated varieties and wild edibles from OAEC’s ecological preserve

More than anything, food brings us together—as families and as communities. So there is no better place to begin creating a healthier and sustainable community than around a shared table.

The Occidental Arts and Ecology Center Cookbook is a beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center, and eco-thinktank.

OAEC has a passionate ethos about eating seasonally, and this book shows readers how to cook based on what is available in the garden. This unique cookbook incorporates ingredients from all seasons, including weeds, flowers, herbs, nuts, fruits, mushrooms, and other forages. The recipes also include the quantities and measurements necessary to cook for a crowd—making each dish perfect to cook at home, or to share at parties, potlucks, and community events.

With sample seasonal menus to inspire cooks throughout the year, The OAEC Cookbook offers a wide range of recipes such as: Carrot and Chamomile Soup, Summer Squash Ribbons with Purple Shiso, Roasted Asparagus and Nettle Risotto with Pea Tendrils, and Pepita-Encrusted Squash Blossoms Stuffed with Goat Cheese and Mint. There are cold vegetable plates for warm summer picnics, and readers will learn how to create delicious salad dressing recipes for garden-fresh greens, including Loquat Ginger, Golden Tomato Cumin, and Preserved Lemon Brine. There are comfort foods like pots of savory Biodiversity Beans and Winter Sourdough Pizza, and warming snacks like Toasted Hazelnuts with Thyme. Readers can top a plate of veggie sides with a generous dollop of one of OAEC’s famous sauces and pestos, and learn how to infuse their own Honey Syrups for homemade cocktails. Last but not least, delicious standout desserts like Fresh Fruit Fools, a Dark Roast Winter Squash Tart with Hazelnut Crust, or the Cardamom-Rose-Plum Bars.

This informative cookbook will help gardeners find new ways to cook with their vegetables, farmers’ market shoppers looking to expand their repertoire, home cooks who want to cook healthy for their family or host a big dinner party, chefs looking for inspired recipes using weeds and perennial fruits and vegetables, and community-based organizations who cook for crowds on a regular basis.

Available in: Hardcover

Read More

The Occidental Arts and Ecology Center Cookbook

Alice Waters, Olivia Rathbone, The Occidental Arts and Ecology Center

Hardcover $40.00

The Nourishing Homestead

The Nourishing Homestead

By Ben Hewitt and Penny Hewitt

A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life

The Nourishing Homestead tells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another.

The Hewitts offer practical ways to grow nutrient-dense food on a small plot of land, and think about your farm, homestead, or home as an ecosystem. Much of what the Hewitts have come to understand and embrace about their lives of deep nourishment is informed by their particular piece of land and local community in northern Vermont, but what they have gleaned is readily transferable to any place—whether you live on 4 acres, 40 acres, or in a 400-square-foot studio apartment.

Ben and Penny (and their two sons) maintain copious gardens, dozens of fruit and nut trees and other perennial plantings, as well as a pick-your-own blueberry patch. In addition to these cultivated food crops, they also forage for wild edibles, process their own meat, make their own butter, and ferment, dry, and can their own vegetables. Their focus is to produce nutrient-dense foods from vibrant, mineralized soils for themselves and their immediate community. They are also committed to sharing the traditional skills that support their family, helping them be self-sufficient and thrive in these uncertain times.

Much of what the Hewitts are attempting on their homestead is to close the gaps that economic separation has created in our health, spirit, and skills. Ben uses the term “practiculture” to describe his family’s work with the land—a term that encompasses the many practical life skills and philosophies they embody to create a thriving homestead, including raw-milk production, soil remediation, wildcrafting, Weston A. Price principles, bionutrient-dense farming, permaculture, agroforestry, traditional Vermont hill farming, and more. The Nourishing Homestead also includes information on deep nutrition, the importance of good fats, and integrating children into the work of a homestead.

The Hewitts’ story is reminiscent of The Good Life, by Helen and Scott Nearing, and is sure to inspire a new generation of homesteaders, or anyone seeking a simpler way of life and a deeper connection to the world.

Available in: Paperback, eBook

Read More

The Nourishing Homestead

Ben Hewitt, Penny Hewitt

Paperback $29.95