Archive for August, 2013


Summer Savings: Time is running out!

Wednesday, August 28th, 2013

Don’t forget to soak up the savings as you soak in the last of the summer sun. There are just a few days left to save big—up to 90% off—on select Chelsea Green books during our end of summer sale.

We’re clearing out the warehouse to make room for our forthcoming fall titles, so take advantage of some great bargains. Here’s how it works:

All of our Forthcoming, New & Bestselling titles are 25% off with the discount code SUMMER at checkout.

Then, we have some amazing WAREHOUSE CLEARANCE DEALS on select titles:

  • Deep discounts at 50% Off
  • Deeper discounts at 75% Off
  • Deepest discounts at 90% Off

As always, we offer FREE shipping on orders of more than $100.

 Happy reading from your budget-conscious friends at Chelsea Green Publishing. 


 Discount codes do not combine with other offers—our books already on sale for example.
Free shipping for orders $100 or more is applied after the discount is applied (U.S. Orders Only)
Sale runs through Labor Day (Monday September 2nd).

 

 

Deep Discounts: 50% off Books

Breed Your Own Vegetable Varieties Cover

Retail: $29.95
Sale: $14.98

The Case Against Fluoride Cover

Retail: $24.95
Sale: $12.48

The Grafter's Handbook Cover

Retail: $40.00
Sale: $20.00

Perennial Vegetables Cover

Retail: $35.00
Sale: $17.50

The Apple Grower Cover

Retail: $40.00
Sale: $20.00

The Herbalist's Way Cover

Retail: $30.00
Sale: $15.00

The Chinese Medicinal Herb Farm Cover

Retail: $34.95
Sale: $17.48

A Handmade Life Cover

Retail: $25.00
Sale: $12.50

Deeper Discounts: 75% off Books

Home Baked Cover

Retail: $39.95
Sale: $9.99

Not in His Image Cover

Retail: $24.95
Sale: $6.24

Chanterelle Dreams Cover

Retail: $17.95
Sale: $4.49

Organic Seed Production and Saving Cover

Retail: $12.95
Sale: $3.24

Alone and Invisible No More Cover

Retail: $17.95
Sale: $4.49

The Color of Atmosphere Cover

Retail: $17.95
Sale: $4.49

The Sauna Cover

Retail: $30.00
Sale: $7.50

Cheese and Culture Cover

Retail: $24.95
Sale: $6.24

Deepest Discounts: 90% off Books

Mind, Life, and Universe Cover

Retail: $24.95
Sale: $2.50

The Man Who Hated Work and Loved Labor Cover

Retail: $40.00
Sale: $4.00

Wild Law Cover

Retail: $19.95
Sale: $2.00

The Atlas of American Artisan Cheese Cover

Retail: $35.00
Sale: $3.50

All Books 25% off with discount code SUMMER

The Resilient Farm and Homestead Cover

Retail: $40.00
Sale: $30.00

Growing Food in a Hotter, Drier Land Cover

Retail: $29.95
Sale: $22.47

Paradise Lot Cover

Retail: $19.95
Sale: $14.96

The Organic Grain Grower Cover

Retail: $45.00
Sale: $33.75


Discount codes do not combine with other offers—our books

already on sale for example. Free shipping for orders $100 or

more is applied after the discount is applied. (U.S. Orders only)

 

Recipe: The Honey Wine of Legend

Monday, August 26th, 2013

Mead, or fermented honey, may be the oldest alcoholic beverage out there. The collection of honey predates agricultural practices and appears across most cultures in some form.

Take it from your ancestors – this sweet libation, often used in ceremony or celebration, is a gift from the gods.

The following recipe is from Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice.

At the height of summer, when the days are long and the Earth is in bloom, we enter the lunar cycle known in sixteenth-century England as the Mead Moon. The beehives are heavy with honey made from the pollen of spring and summer flowers, and honey was the crucial ingredient for making mead—the honey wine of legend, myth, and human history brewed from the precious produce of industrious bees.

Mellow Mead

Makes 2 quarts

This lacto-fermented mead has very little alcohol but showcases the flavor of honey, and is delicious. Mead was traditionally drunk on the summer solstice.

  • 2/3 cup raw, unfiltered honey
  • 1 1/2 cups filtered water, very warm (about 110°F)
  • 6 cups filtered water
  • 1/2 cup kefir grains—rinsed grains from making milk kefir, or water kefir grains
  1. Pour the honey into a clean, 2-quart mason jar.
  2. Pour the hot water over the honey and stir to dissolve.
  3. Pour the rest of the filtered water into the jar.
  4. Add the kefir grains.
  5. Cover the jar and put it in a warm place for 1 week.
  6. Strain into two glass bottles with screw tops. I use the bottles from the mineral water Gerolsteiner. Put an even amount into both bottles. If they are 1-quart bottles, they should be full; if they are 1-liter bottles, add enough water to fill to the top. Screw the lids on tightly, label and date the bottles, and return to the warm place for another week.
  7. Transfer to the fridge. Once they are cold you can enjoy them anytime! When you are ready to drink the mead, open the bottles carefully because they may have built up a lot of carbonation. Open them outside or over a sink. Turn the lid very slowly to see if the drink begins to release foam. If so, then allow it to release some of the carbon dioxide by not opening the bottle all the way and letting out some of the pressure, then opening it more and more, bit by bit. This way you won’t lose your drink to its carbonation.

Hurricane Irene: The Road to Resiliency

Thursday, August 22nd, 2013

Two years ago Hurricane Irene ravaged Vermont—displaced families, isolated communities, and washed away homes, roads and bridges.

Many communities and families are still rebuilding from the devastation caused by this powerful storm—a storm that hit Vermont harder than almost any other state.

Could much of the damage caused by Hurricane Irene—and similar storms—be prevented by implementing some basic permaculture principles on open land? Below, Ben Falk convincingly argues that point using video from his research farm taken during Hurricane Irene to show how swales can productively retain water on farmland.

Hurricane Irene and Swales at the WSRF from Ben Falk on Vimeo.

Nothing defines the nature of a place more than water. The quantity, qualities, forms, distribution, and intensity of its entry into a landscape determine nearly everything else that happens ecologically in a place,” Falk writes in his recent book The Resilient Farm and Homestead. “Though there are many physical aspects of a place, including the type of bedrock, soils, and climate, it is the play of water that most directly determines an ecosystem’s behavior and capacity for production or regeneration. Thus, the most optimal design within which to fit human activities in a place start and end with water.”

As we continue to rebuild and look for ways to become more resilient in the wake of these powerful, and unpredictable, storms, Falk urges us to consider how we can slow, spread and sink our water according to the condition, climate and needs of the landscape.

Though we cannot always accurately predict the weather, we can prepare to endure anomalies with care and consideration in our design.

August 29, 2013: Farm and Homestead Resiliency Strategies with Ben Falk
As part of their Summer Workshop Series, NOFA-VT and Ben Falk host a tour and report on the Whole Systems Design Research Farm. Register for the workshop and start preparing your pressing permaculture questions!

Everything on Sale: Save 25-90% off

Wednesday, August 21st, 2013

Now through Labor Day we’re having an end of summer warehouse sale to make room for our forthcoming fall releases. We’re offering four chances to save big—up to 90% off—on some of our new and bestselling books, as well as old favorites.

Here’s how it works:

  • All of our New & Bestselling titles are 25% off with the discount code SUMMER at checkout.

Then, we have some amazing WAREHOUSE CLEARANCE DEALS:

As always, we offer FREE shipping on orders of more than $100.

Happy reading from your budget-conscious friends at Chelsea Green Publishing.


Discount codes do not combine with other offers—our books already on sale for example.
Free shipping (For US Orders Only) for orders $100 or more is applied after discount, if any, is applied.
Sale runs through Labor Day (Monday September 2nd).

 

 

Deep Discounts: 50% off Books

When Disaster Strikes Cover

Retail: $24.95

Sale: $12.48

Inquiries into the Nature of Slow Money Cover

Retail: $15.95

Sale: $7.98

The Grafter's Handbook Cover

Retail: $40.00

Sale: $20.00

Perennial Vegetables Cover

Retail: $35.00

Sale: $17.50

Fresh Food From Small Spaces Cover

Retail: $24.95

Sale: $12.48

The Herbalist's Way Cover

Retail: $30.00

Sale: $15.00

The Chinese Medicinal Herb Farm Cover

Retail: $34.95

Sale: $17.48

American Farmstead Cheese Cover

Retail: $40.00

Sale: $20.00

Deeper Discounts: 75% off Books

Home Baked Cover

Retail: $39.95

Sale: $9.99

Not in His Image Cover

Retail: $24.95

Sale: $6.24

Chanterelle Dreams Cover

Retail: $17.95

Sale: $4.49

Organic Seed Production and Saving Cover

Retail: $12.95

Sale: $3.24

Deepest Discounts: 90% off Books

Mind, Life, and Universe Cover

Retail: $24.95

Sale: $2.50

Scott Nearing Cover

Retail: $17.95

Sale: $1.80

Wild Law Cover

Retail: $19.95

Sale: $2.00

The War on Bugs Cover

Retail: $35.00

Sale: $3.50

Finding the Sweet Spot Cover

Retail: $19.95

Sale: $2.00

The End of America Cover

Retail: $29.95

Sale: $3.00

Sippewissett Cover

Retail: $16.95

Sale: $1.70

Notes from the Holocene Cover

Retail: $14.95

Sale: $1.50

All Books 25% off with discount code SUMMER

The Resilient Farm and Homestead Cover

Retail: $40.00

Sale: $30.00

Growing Food in a Hotter, Drier Land Cover

Retail: $29.95

Sale: $22.47

The Art of Fermentation Cover

Retail: $39.95

Sale: $29.97

The Organic Grain Grower Cover

Retail: $45.00

Sale: $33.75


Discount codes do not combine with other offers—our books
already on 
sale for example. Free shipping (For US Orders Only) for orders $100
or more is applied after discount, if any, is applied.

 

RECIPE: It’s The Perfect Time For Rosehip Jam

Wednesday, August 21st, 2013

All good things must come to an end – and that includes warm summer nights.  But with the close of summer comes overnight frosts, the ideal time to gather plump, ripe rosehips.

A rosehip’s sweet, unique flavor is perfect on morning toast. There are endless variations on ingredients and many ways to make rosehip jam.  Here are two simple techniques – no canning or freezing required!

The following is an excerpt from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by Gardeners & Farmers of Terre Vivante. It has been adapted for the web:

Marinated Rosehip Jam

VARIATION 1 :

Rosehips (fruit of the wild rose)
White or red wine (optional), or water
Sugar
A preserving pan or large saucepan
A food mill
Canning jars and lids

This jam is seldom made, unfortunately. It’s true that you have to gather rosehips during the winter, after several frosts have softened them. The cold and the wild-rose thorns take their toll on your fingers, and the preparation for this jam
takes quite a bit longer than for most other kinds. Having said this, the delicious taste and velvety smoothness of rosehip jam make it all the more worthwhile! Rosehips are also very rich in vitamin C (one-half pound of rosehips contains as much as is found in two pounds of lemons). The Causses region, where I live (in extreme south-central France) is poor, but covered with wild-rose bushes. Every year, I partake of frozen, silent mornings, for the pure pleasure of giving my friends this glowing nectar to savor.

Pick the rosehips when they are very soft (January or February, depending on the winter). Remove the black tip from each end, place the fruit into a preserving pan, and cover it with a good white or red wine. Marinate one week, stirring
every day. (You can leave out the wine and omit this marination step, cooking the rosehips with just enough water to cover them, but the flavor of the jam will be different. Jams made with white wine or red wine also taste different from each other, but they’re both a treat!)

After one week, cook the contents of the pan over high heat for fifteen minutes. Then put the rosehips through a food mill, using a fine grind (this is the longest part of the process, due to the quantity of seeds in rosehips). Weigh the purée obtained and add one and two-thirds pounds of sugar per two pounds of purée. Cook this mixture for thirty minutes, stirring constantly. Put the jam in jars and seal them. The consistency of the jam will vary from year to year; some years it comes out firmer than others.

–Emmanuelle Bompois, St. Énimie

VARIATION 2:

Rosehips
Sugar
A large saucepan
A food mill
Canning jars and lids

Gather the rosehips when they are very ripe, immediately after the first frosts. Sort and wash the rosehips, if necessary. Immerse them in boiling water for a few minutes; then put them through a food mill with the cooking water, using a fine grind. Weigh the puréed rosehips, and add one and one-third pounds of sugar per two pounds of purée. Cook this until thick enough. Put it in jars, closing them immediately. The normal consistency of this jam is thick, but it will become very hard if you cook it for too long.

–Sophie Jacmart, Coux

Uncooked Rosehip Jam with Honey

Rosehips
Liquid honey
A food mill
Canning jars and lids

Pick the rosehips after the frost, when they’ve become soft. Wash them, remove the stems and the black tips, and purée the fruit in a food mill. Using the back of a knife, scrape off the purée that comes out. This process may seem long and tedious, but it’s worth it. Mix the purée along with an equal amount of liquid honey. This jam is very rich in vitamin C and will keep indefinitely. You can serve it as a garnish on desserts, cakes, and so on.

--Odille Angeard, Cognin

Low-Impact DIY Solutions From Our Publishing Partners

Monday, August 19th, 2013

At Chelsea Green, our mission is to publish books designed to help people live more sustainable, self-sufficient, and ecologically conscious lives. Along with the books that we bring into print, we also partner with publishers and writers around the world and distribute their books throughout the United States.

A new addition to our catalog comes from Green Man Publishing. Author Frank Tozer self-publishes books on plants and their uses. With an abundance of new information on even more crops, The New Vegetable Growers Handbook is the most comprehensive manual on vegetable gardening available. This updated version, like the original, covers the what, when and why of growing common and unique crops, firsthand from Tozer’s gardening expertise.

We are also especially proud to partner with Permanent Publications, a forward thinking publisher in the UK. Like Chelsea Green, Permanent Publications produces innovative books and DVDs, and publishes the influential Permaculture magazine.

Below are the newest additions to our catalog from Permanent Publications.

Looking to eliminate debt and maximize freedom? Compact Living offers design solutions for minimalists, downsizers and small spaces. Embrace what you have, optimize your space and free yourself of clutter with Michael Guerra’s latest book.

After finding himself dissatisfied with conventional life and traveling Europe, Michel Daniek has incorporated solar energy into his daily life. His second edition of Do It Yourself 12 Volt Solar Power will guide you through a sustainable, low-impact, low-cost approach to energy for any home – traditional or off the grid.

With unique recipes, projects and foraging tips for every season, Glennie Kindred reconnects us to the natural world. Letting in the Wild Edges encourages openness to the world around us, by incorporating simplicities of nature into our everyday lives.

The Moneyless Manifesto teaches us how to live more with less. After three years of living without money, Moneyless Man Mark Boyle breaks down his philosophy and experience of breaking free from the constraints of our modern financial system and living a truly sustainable life.

Kemp has become an expert on growing food in small spaces by feeding herself from her tiny balcony garden. With low-impact and high-subsistence standards, Permaculture in Pots provides the power and know-how to grow your own food even in the smallest of spaces.

The updated and revised edition of The Woodland Way is an alternative approach to healthy and diverse woodland management. Ben Law is creating a woodland renaissance in the UK, using permaculture woodlands for the betterment of community, environment and climate.

Cooked Without Heat: Michael Pollan on Sandor Katz & Fermentation

Thursday, August 15th, 2013

In his latest book, Cooked, Michael Pollan takes the reader on a journey through history, explaining the evolution of cooking using the four elements – fire, water, air, and earth.

In the Earth section of Cooked, Pollan explores just how deeply we’re connected to death, the earth itself, and “’the microcosmos’ – the biologist Lynn Margulis’s term for the unseen universe of microbes all around and within us.” Pollan also leans heavily on the expertise of Chelsea Green author Sandor Katz, the man who piqued his curiosity on fermentation.

In his inspired foreword to Katz’ bestselling and James Beard Foundation Book Award-winning book The Art of Fermentation, Pollan’s admiration of Katz and his skills as a teacher and ground-breaking “fermento” bubbles over. The same collegial admiration is found in Cooked, where Pollan talks about his own “first solo expedition into the wilds of the post-Pasteurian world” where he tested some of Katz’ recipes:

“After three weeks, I first opened my crock to assess the progress of my kraut, but the scent that wafted up from the fermenting pinkish mass put me back on my heels. It was nasty. “Note of septic tank” would be a generous descriptor. In view of the off-putting scent, I wasn’t sure whether sampling the sauerkraut was a good idea, but in trying my best to channel Sandor Katz’s nonchalance, I held my nose and tasted it. It wasn’t terrible and I didn’t get sick. That was a relief, but…well, this seemed kind of a low bar for a food. Judith compounded my disappointment by requesting that I get the crock out of the house as soon as possible. I wondered if I should throw out the whole batch and start over.

But before doing anything rash, I decided to check in with Sandor Katz. He advised me to stick with my kraut a little longer.”

After an explanation of the “funky period” that ferments can go through, Pollan decided that “Sandor was right. A month later, when I dared to open the crock again, the stink was gone.”

Pollan goes on to describe Katz’s anticharismatic, unpretentious presentation after attending one of his many fermentation workshops, as seen in the video below. In one episode from the book, Pollan recalls attending a Fermentation Festival with Sandor, where despite his seeming reserve, “Sandor Katz was a major celebrity, unable to cross a room or field without stopping to sign an autograph or pose for a picture.”

For nearly a decade — when his first book Wild Fermentation was published — Katz has been criss-crossing the country, if not the world, to lead workshops on fermentation. Pollan aptly dubs Katz the “The Johnny Appleseed of Fermentation” and names him as likely the most famous of the growing league of fermentos.

It’s a legacy well-deserved for the understated Katz, and we can see why this combination draws Pollan to to Katz, especially given how in Cooked the writer explores man’s manipulation of culture and nature through cooking, while Katz “regards his work as a form of “cultural revival” – by which he has in mind both meaning for the word “culture, the microbial and the human.”

Whether you’re grilling, making sauce or reductions, baking breads, or fermenting anything from cheese to pickles, you are connecting with the elements, your culture, and its food.

Flying Blind: Buckthorn, Bureaucracy & Bats

Wednesday, August 14th, 2013

Flying Blind is more than just a story about one man’s battles with bats, buckthorn, authority and byzantine government regulations.

Celebrated author Howard Frank Mosher says Don Mitchell’s forthcoming memoir “does for rural New England what Wendell Berry’s essays do for Kentucky and Norman Maclean’s A River Runs Through It does for the American West.”

As the title suggests, the book is also about…bats. Not just any bats. Endangered bats. Or, as Mitchell first thinks of them — “flying rats.”

“On the few occasions when I’d actually seen a bat skitter through the night sky—flying with the crazy, unpredictable movements that call to mind the way a fox can dance across the land—my response was apprehensive,” writes Don Mitchell in the opening of his new book, Flying Blind. “Flying rats, they seemed to me.”

How could a man with such an aversion to these nightly creatures dedicate much of his post-retirement to their conservation, literally crawling on hands and knees to create a safe, nesting habitat?

It wasn’t easy. Flying Blind tells the story of Mitchell’s coming to terms with authority figures, whether in the form of his father or the federal government, as he navigates—mentally and physically—regulations, pesky invasives and ends up connecting deeply with a species that once gave him “the willies.”

Flying Blind is now available. Take 35% off through August 19, 2013.

Click below to view photos of Mitchell’s work at Treleven Farm:

Flying Blind Slide Show by Chelsea Green Publishing

Mosher, the author of Where the Rivers Flow North, and Walking to Gatlinburg, among other novels, notes that Flying Blind is “the story of how place, the past, family, and meaningful work can still form character at a time when much of America is increasingly alienated from nature, history, and community. Beautifully written, relentlessly honest, and unfailingly entertaining, Flying Blind is the book Don Mitchell was born to write.”

Join Don Mitchell for a Bat Walk
Interested in experiencing the book’s setting firsthand? Don is offering tours of the forest at Treleven Farm in Vermont to take readers through the bat zones, share his experiences and discuss Flying Blind. If you’re visiting the green mountains during leaf peeping season, stop by Don’s on a Saturday morning at 10am to take the 90-minute tour (last tour will be Saturday, November 2, 2013).

Read an excerpt from Flying Blind below.

Authority by Chelsea Green Publishing

Acres U.S.A.: Food Rights Under Fire with David Gumpert

Monday, August 12th, 2013

Increasingly, consumers are turning away from mass-produced and excessively processed foods, and seeking out local farmers and neighbors for antibiotic- and hormone-free milks, meats, and organic produce they can trust.

Meanwhile, as food-borne illnesses continue to appear in the industrialized U.S. food supply, regulators are cracking down on small-scale farmers.

In his new book, Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle Over Who Decides What We Eat, author David Gumpert tracks the increasing tension between consumers and regulators, industrial agriculture and small farmers, and what it means for access to, and the distribution of, raw, whole foods in the United States.

Chris Walters of Acres U.S.A. sat down with Gumpert and talked about some of the recent farmers who have gone on trial, and the significance of this emergent battle over access to food. In the interview, Gumpert comments on the growth of the movement, “We have a lot more awareness about food safety. Some might call it fearmongering about food safety, but certainly there’s been a lot more attention given to food safety beginning in the mid- to late 1990s, and it has grown in importance and attention. It has become a big issue in the legal arena.”

In this wide-ranging interview, Walters and Gumpert offer salient details of some of the larger trials and incidences of government attacks and retaliation on farmers and private food clubs, but also examine the fragile future of our right to buy private food; a right that earlier generations never thought could be jeopardized.

“We have a long tradition in this country of people being able to obtain food privately. Until the supermarkets sprang up after World War II, that’s how people obtained a lot of their food, direct from farmers or other food producers or small stores that obtained it directly from farmers. I grew up in Chicago and we always had food people coming around. In fact, even in suburban Boston through the 1970s we had a chicken man, an egg man and a milk man,” notes Gumpert.

Acres U.S.A. is giving Chelsea Green readers exclusive pre-release access to the interview. If you haven’t already, take a look at Acres U.S.A. – A Voice for Eco-Agriculture and consider a subscription – support another remarkable independent publisher with a focus on sustainable agriculture.

Read the full interview below.

Acres U.S.A. Interview with David Gumpert: Food Rights Under Fire by Chelsea Green Publishing

DIY: Cut Your Electric Bill and Beat the Heat

Thursday, August 8th, 2013

Is your electricity bill rising with the soaring temperatures as you try to stay cool this summer?

By changing a few simple habits you can reduce the heat and your energy costs. Such as: Unplug your electronics when you’re not using them; grill or prepare food instead of cooking with the stove or oven; hang your laundry to dry, draw your drapes during the day – and more.

Already doing these simple things but still sweating?

While these small habitual changes can make a difference, there are deeper, structural changes you can make, too, to make your home more energy efficient. An efficient home is cool in the summer and warm in the winter, and it can help reduce your environmental impact and save you a considerable amount of money.

Jeff Wilson, author of The Greened House Effect, shows you how to slash your energy costs up to 90% in this video, where he does a spray insulation as part of a Deep Energy Retrofit (DER).

Before you rip off your roof and get in over your head, be sure to do a thorough evaluation of your home. A HERS (Home Energy Rating System) test or other energy audit will help you determine where your home is leaking air. Wilson recommends getting an audit because it “will allow you to target the worst perpetrators of energy wasting crimes in your home so that you can concentrate on fixing the big problems first.”

Once you complete your evaluation, you can begin analyzing your problem areas and determine where to start. A full-on DER may not be for every home, but there may be some areas of your home where you can significantly improve your energy efficiency.

Get started by reading the excerpt on Designing Your Deep Energy Retrofit from The Greened House Effect below.

Excerpt: Designing a DER by Chelsea Green Publishing


Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com