Archive for April, 2014


Join the 2014 Local Food Enterprise Summit

Wednesday, April 30th, 2014

As a part of Permaculture Month, Chelsea Green is proud to sponsor the 2014 Local Food Enterprise Summit, to be held May 31-June 4 in Miami, Florida, featuring two of our noteworthy authors: Eric Toensmeier and Judy Wicks!

Save $80 off registration. Register here and use discount code CHELSEA.

During this five-day intensive convergence hosted by Earth Learning and the Financial Permaculture Institute, you will learn from community investment and financial experts, permaculture designers, and sustainability entrepreneurs to begin building resiliency in your own community.

Economic and ecological challenges of the twenty-first century will be addressed, as you work with the experts to design forward-thinking businesses that optimize local, natural systems and human capacities to implement models of regenerative business and local resiliency.

Meet Our Authors

Eric Toensmeier has spent twenty years exploring edible and useful plants of the world and their use in perennial agroecosystems. He is the award winning author of Paradise Lot, Perennial Vegetables and co-author of Edible Forest Gardens with Dave Jacke. His current project is promoting perennial farming systems, including agroforestry and perennial staple crops, as a strategy to sequester carbon while restoring degraded lands, and providing food, fuel, income, and ecosystem services. Read more…

Judy Wicks is an international leader and speaker in the local-living-economies movement and former owner of the White Dog Café, acclaimed for its socially and environmentally responsible business practices. With her memoir, Good Morning, Beautiful Business, she tells her story of stumbling into entrepreneurship and ending up reviving a community and starting a national economic reform movement. Read more…

 

Don’t miss your chance to learn directly from these local food economy experts at this year’s Local Food Enterprise Summit! Space is limited. Register now using discount code CHELSEA.

Can We Afford to Keep Plundering the Planet?

Tuesday, April 29th, 2014

Mineral treasures that took millions, even billions of years to form are now being squandered in just centuries—even decades. A central question that has been vigorously debated for the last two centuries is simple: Are we going to run out?

Ugo Bardi, author of Extracted: How the Quest for Mineral Wealth is Plundering the Planet says, “We have been acting with mineral resources as if we were pirates looting a captured galleon: grabbing everything we can, as fast as we can.”

In Extracted, Bardi argues the issue is not purely one of depletion of mineral resources, but also that most minerals are becoming gradually more and more expensive to extract as the easy access to high-grade ores becomes progressively scarce.

For example, in the oil industry, scientists have examined the amount of energy needed to extract crude oil and compared it to the amount of energy that oil can produce. In the past, oil was an excellent investment with returns close to 50-100 to 1, but today, Bardi writes, “oil extraction is nearing that fateful point of non-return in which it becomes a useless exercise of energy waste.”

Skeptics will continue to claim there is an abundance of natural resources available beneath the Earth’s crust. They believe human ingenuity and technological advances will develop the mining machines necessary for extraction. However, the question remains, at what cost?

The issue of cost, and the broader global impacts, is a crucial reason that Library Journal had this to say in a review of the book: “With input from other mineral experts, Bardi also rebuts critics who argue that emerging technologies, like a ‘universal mining machine,’ will be able to solve most of these problems. A skillfully written guide to a crucial, little-understood subject and an urgent wake-up call.”

Or, as Jorgen Randers (2052) explains in his foreword, Bardi’s book arrives at a critical time when countries are beginning to question the headlong belief that we can continue to extract minerals at no incremental cost – either financial or environmental.

“At a time when discussion of mineral depletion often resorts to black-and-white analyses of what we are running out of, what has peaked, and how we might cope without it, Extracted offers a full-bodied analysis that illuminates the real consequences of relentlessly plundering the planet for its mineral riches: an altered landscape, massive pollution issues, potential economic upheaval, and, among other serious results, the unleashing of greenhouse gases by mining and burning fossil fuels,” writes Randers.

At present, with Russia flexing its natural resource muscles in its annexation of Crimea and the latest IPCC (Intergovernmental Panel on Climate Change) report warning policy makers that the world must take action now to save our climate balance, it seems clear we have reached a crossroads in our state of mineral wealth. Bardi’s Extracted reads like a road map of our mineral history and explores how we can use this knowledge to navigate toward a more sustainable future.

Extracted: How the Quest for Mineral Wealth is Plundering the Planet is available now and on sale for 35% off until May 5th.

 

Extracted: Foreword and Preface by Chelsea Green Publishing

Spring Cleaning Sale: Time is running out!

Monday, April 28th, 2014

Don’t forget to soak up the savings as you dig into spring. There is just one week left to save big on select Chelsea Green books.

Through May 4th we’re having a Spring Cleaning Clearance sale to make room for our forthcoming Spring releases. But hurry it is only while supplies last!

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

Happy reading from the employee owners 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 May 4th, 2014 or until supplies last.


Deep Discounts: $9.99 Books
Wild Flavors
 
Home Baked
 
Cooking Close to Home
 
Food Not Lawns
 
Flying Blind
Dazzle Gradually
Adobe Homes for all Climates
The Atlas of American Artisan Cheese
9.99
Deeper Discounts: $4.99 Books
A Sanctuary of Trees
 
Up Tunket Road
 
Dreaming the Future
 
Power from the People
 
Chanterelle Dreams, Amanita Nightmares
 
The Raw Milk Revolution
 
A Solar Buyer's Guide
 
Wild Law
 
4.99
Deepest Discounts: $1.99 Books

 

Crop Rotation and Cover Cropping
 
Organic Soil-Fertility and Weed Management
 
Growing Healthy Vagetable Crops
 
Organic Seed Production and Saving
 
Nontoxic Housecleaning
 
Sustainable Food
 
Composting
 
Energy
 
1.99

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)

Think Like a Creek: Using Water to Repair Rivers, Rebuild Floodplains

Thursday, April 24th, 2014

Let the Water Do the Work is the book that introduced people to the important concept of “thinking like a creek,” or learning how to harness the regenerative power of floods to reshape banks and rebuild floodplains along gullied stream channels.

The Chelsea Green edition of this important book aims to bring its innovative contributions to the field of riparian restoration—including the concept of Induced Meandering—to a wider readership.

Induced Meandering is at once a science, an art, and a philosophy of river restoration; it is an artful blend of the disciplines of geomorphology, hydrology, and ecology that govern channel-forming processes. The river “self-heals” as the growth of native riparian vegetation accelerates the meandering process. Floodplains are essential to the proper functioning of many, but not all, types of rivers—serving as pressure relief valves, escape ramps for rivers swollen by rainfall or melting snows.

Let the Water Do the Work includes sample field charts, diagrams, project outlines, and step-by-step instructions on how to evaluate, implement, monitor and maintain a restoration project.

Let the Water Do the Work is on sale for 35% off. But hurry – it only lasts until May 1!

Anyone with an interest in natural resource management in these uncertain climatic times should read this book, put these ideas to work, and learn how to go with the flow.

Praise for Let the Water Do the Work

“This book is equally at home in the class as it is in the field, expertly bridging theory and practice throughout. It is a unique contribution that provides students of ecology and resource management with a powerful set of tools to manage what is quickly becoming our most valuable natural resource.”—Craig Conley, PhD, Natural Resource Management, New Mexico Highlands University

“Truly one-stop shopping to tackle a hands-on stream restorative project at almost any scale.”—Owen Hablutzel, Permaculture Whole Systems Design and Holistic Management Certified Educator

“Anyone interested in natural resource management will find this book helpful and thought-provoking.”—Ann Adams, Holistic Management International

 

Permaculture 101: Ask the Experts

Wednesday, April 23rd, 2014

This May, in honor of Permaculture Month, we’re putting our pioneering permaculture authors at your disposal for a month-long Q&A session designed to help you become a better permaculturalist.

What is permaculture? In essence, permaculture is a system of designing households and communities that are productive, sustaining, and largely self-reliant, and have minimal impact on the environment.

Chelsea Green is proud to publish some of the most recognized, and award-winning names (both present and future) in permaculture, and we’re making several of them available to our readers to answer any and all permaculture-related questions.

The participating authors are: Ben Falk, author of the award-winning The Resilient Farm and Homestead, Toby Hemenway, author of a perennial Chelsea Green bestseller Gaia’s Garden, Eric Toensmeier, author of the award-winning Perennial Vegetables and the latest Paradise Lot. Joining this trio will be Wayne Weiseman, Daniel Halsey, and Bryce Ruddock, authors of the forthcoming book Integrated Forest Gardening, the first book to delve deep into plant guilds and polycultures, as well as Michael Judd, whose book Edible Landscaping with a Permaculture Twist, we are distributing in our catalog.

Ben Falk Toby Hemenway Eric Toensmeier
Wayne Weiseman Dan Bryce Ruddock Judd

Do you need to learn more about a specific design you have in mind? Or are you just getting started and want to know how to best evaluate your backyard or homestead? Whether you’re tackling edible garden spaces or farm fields, our expert authors are prepared to answer your questions on permaculture design, edible landscaping, plant guilds, perennial plantings, as well as the economics and social impact of permaculture.

To submit your permaculture question, use the form below and either put your query to the attention of a specific author (if you have a question about something you’ve read or tried in their book), or ask a general question and we’ll direct it to the right author to respond.

Keep checking back throughout the month as we’ll not only be posting answers, but excerpts and other information to celebrate permaculture month. And, all our permaculture titles will be on sale for the entire month of May.

Get digging!

Fill out my online form.

How Would You Change the World with 20,000 Twitter Followers?

Tuesday, April 22nd, 2014

To celebrate Earth Day, Chelsea Green Publishing is doing something a little different, something that, perhaps, has never even been done before. We are giving away Twitter followers—20,600 to be exact.

Over the years, through our @GreenTweet handle, we have developed a community of people interested in sustainability by sharing green tips, techniques, and inspiration.

As part of our yearlong 30th anniversary celebration, we’ve decided it’s time to pay it forward and pass that community on to a worthy advocate.  We are launching an open call for a socially conscious individual, organization, or business whose mission is focused on sustainability to take over the @GreenTweet Twitter handle.

The challenge is to turn those 20,000+ followers into 200,000, or why not go for 2M. Here at Chelsea Green we like to think big, so go ahead, show us what you’ve got to help make the world a greener and more just place to live.

And, for folks who’ve come to look to @GreenTweet for all things DIY from our authors, don’t fret. We’ve been adding a lot of that DIY, hands-on content—book excerpts, videos, and more—to our @ChelseaGreen Twitter feed so we can have all of our great offerings provided by one, simple channel.

Here’s How to Win

1. Fill out this entry form.

2. Tweet this message: “I just entered @ChelseaGreen #MyGreenTweet giveaway to takeover @GreenTweet incl all 20K followers. Interested? http://goo.gl/gUAFIP

3. Throughout the submission period, keep in touch by tweeting @ChelseaGreen messages, videos, images, and links that demonstrate your vision for @GreenTweet. Include examples of what kind of content you will share and how you will use this platform to motivate others and spread the word about sustainable living. Make sure to use #MyGreenTweet in all posts.

4. Periodically we will tweet questions and challenges to help us select a winner, so keep an eye on the @ChelseaGreen twitter feed for updates.

The submission deadline is June 18. We will announce the new owner of @GreenTweet on July 2, 2014—our official 30th anniversary. In addition to the followers, the winner will receive a collection of Chelsea Green books that are sure to inspire future projects and activism.

Get your green on and start tweeting for your chance to win. Good luck!

The Fine Print:
Chelsea Green will make every good-faith effort to contact the winner. Any winner whom we are unable to contact in a reasonable amount of time will lose their claim to the prize and Chelsea Green will award that prize to the next runner up. In the event that a winner is not declared, @GreenTweet will be retained by Chelsea Green. Unfortunately, Chelsea Green cannot be responsible for any technical problems in email transmissions. Once you fill out the entry form, you will receive a confirmation screen that your entry has been submitted. We will inform you via direct email on July 2nd if you have won.  Thanks for your participation!

Spring Cleaning Sale!

Monday, April 21st, 2014

Congratulations, you’ve survived another long winter! Now it is time for some Spring Cleaning.

Through May 4th we’re having a Spring Cleaning Clearance sale to make room for our forthcoming Spring releases.

We’re offering three chances to save big—up to 90% off—on select titles. But hurry it is only while supplies last!

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


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.
Sale runs through May 4th, 2014 or until supplies last.

Deep Discount: $9.99 Books

 

Home Baked
 
Food Not Lawns
 
Wild Flavors
 
Flying Blind
 
The Atlas of American Artisan Cheese
 
Sippewissett
 
Cooking Close to Home
 
Luminous Fish
 
Deeper Discounts: $4.99 Books

 

Wild Law
 
Chanterelle Dreams, Amanita Nightmares
 
Cheesemonger
 
The Raw Milk Revolution
 
The Wat on Bugs
 
Dreaming the Future
 
Notes from the Holocene
 
An Unreasonable Woman
 
Deepest Discounts: $1.99 Books

 

Compost, Vermicompost, and Compost Tea
 
Organic Seed Production and Saving
 
Bye Bye Miss American Empire
 
Sustainable Food
 

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.

RECIPE: From the Homemade Hooch Files: Dandelion Wine

Thursday, April 17th, 2014

The following recipe is an excerpt from Wild Fermentation by Sandor Katz.

“Wine made from flowers preserves the exquisite flavors and benevolent properties of the blossoms from which it is made. It also preserves the memories of fine, clear, sunshiny days—alone or with Someone Else—in woods, meadows, and hills, picking millions of tiny flowers for hours until they become etched on the insides of the eyelids.” These wise words were written by my friend and neighbor Merril Harris, in an article, “Nipping in the Bud: How to Make Wine from Flowers,” published in Ms. Magazine nearly thirty years ago.

Dandelion wine is the classic flower wine, made with the bright yellow flowers of the plentiful and easy-to-find weed. Don’t believe the hype of the manicured lawn lobby; dandelion is not only beautiful and tasty, but potent liver-cleansing medicine. Many other flowers can transfer their delicate bouquets and distinctive essences into wines, as well, including (but certainly not limited to) rose petals, elderflowers, violets, red clover blossoms, and daylilies.

“Begin by gathering your flowers,” writes Merril, “perhaps the most pleasurable part of the winemaking process.” As a general guideline, pick about a gallon of flowers per gallon of wine you intend to make. If you cannot gather this many in a single outing, freeze what you gather until you accumulate enough. Be sure to pick flowers from places that have not been sprayed, which usually means not roadsides.

TIMEFRAME: 1 year or more

INGREDIENTS (for 1 gallon/4 liters):

  • 1 gallon/4 liters flowers in full bloom
  • 2 pounds/1 kilogram (4 cups/1 liter) sugar
  • 2 lemons (organic, because you will use the peel)
  • 2 oranges (organic, because you will use the peel)
  • 1 pound/500 grams raisins (golden raisins will preserve the dandelion’s light hue better than dark raisins)
  • Water
  • 1⁄2 cup/125 milliliters berries (for wild yeast) or 1 packet wine yeast
  • PROCESS:

    1. As much as possible, separate flower petals from the base of the blossoms, which can impart bitter flavors. With dandelions this can be a tedious project.
    2. Reserving about ½ cup/125 milliliters to add later in the process, place the flower petals in a crock with the sugar, the juice and thinly peeled rinds of the lemons and oranges (to add acidity), and the raisins (to introduce astringent tannins). Then pour 1 gallon (4 liters) of boiling water over these ingredients, and stir until sugar is dissolved. Cover the crock to keep flies away, and leave to cool to body temperature.
    3. Once the mixture cools, add the reserved flower petals and berries to introduce wild yeasts. (Or to use commercial yeast, remove 1 cup of the cooled mixture, dissolve a packet of yeast into it, and once it starts to bubble vigorously add it to the crock.) Cover the crock, and stir as often as you think of it, for 3 to 4 days.
    4. Strain out the solids through a clean cheesecloth and squeeze moisture out of the flowers. Then transfer liquid to a carboy or jug with an airlock, and ferment about 3 months, until fermentation slows.
    5. Siphon into a clean vessel and ferment at least 6 months more before bottling.
    6. Age bottles at least 3 months to mellow wine; even longer is better.

    Hemp is on the Horizon! Get Ready for America’s Next Agricultural Revolution

    Sunday, April 13th, 2014

    You can eat it, drink it, read it, tie it, wear it, drive it, live in it, and make money growing it, all while saving the soil and protecting the climate.

    What is it? Hemp. That’s right, hemp.

    Hemp is on the Horizon! Just this year hemp was approved to be cultivated for university research – a huge first step in hemp’s domestic comeback as the crop of the future.

    Author Doug Fine is ready for that future. In his latest book, Hemp Bound: Dispatches From the Front Lines of the Next Agricultural Revolution, Doug explains why one of humanity’s longest-utilized plants is poised to rejuvenate the U.S. economy and help save the planet.

    Hemp Bound is on sale for 35% off. But hurry – it only lasts until 4/21!

    Whether you are a farmer, entrepreneur, investor, or just a curious reader, this book could turn you into the next voracious hemp consumer and leave you wondering why we ever stopped cultivating this miracle crop in the first place.

    Happy reading from the employee owners of Chelsea Green Publishing

    P.S. Wondering how a single plant can possibly live up to all this hype? Click here to test your hemp knowledge with our Hemp Pop Quiz and to dig even deeper into the History of Hemp.


    *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


    Hemp Bound

    Praise for Hemp Bound

    “The issue is simple: farmers need hemp, the soil needs hemp, forests need hemp, and humanity needs the plant that the good Lord gave us for our own survival—hemp. . . Hemp Bound tells us with detail and humor how to get to the environmental Promised Land. Doug has created a blueprint for the America of the future.” —Willie Nelson, songwriter, president of Farm Aid -

    “Fine’s style and storytelling ability make this one of the most fun books you’ll ever read about the future of farming.” —Joel Salatin, author of Everything I Want to Do Is Illegal 

    “A short, sweet, logical and funny argument for the potential of one of the world’s most dynamic cash crops.” — Kirkus Reviews 

    Growing Your Own Herbs in 6 Easy Steps

    Thursday, April 10th, 2014

    Author Didi Emmons understands it’s intimidating to work with unfamiliar herbs. In her book, Wild Flavors: One Chef’s Transformative Year Cooking From Eva’s Farm, she takes the simple approach that herbs, like any other plant, need good soil, water, sun, and air to thrive. Just vary the amounts of these four life-giving resources for each plant variety and you’ll be able to tend to the freshest of herbs anywhere, anytime.

    In the following excerpt from Wild Flavors, Emmons turns to her expert gardening friend, Kelly Lake, for six easy steps to growing your own herbs. From choosing the right location to harvesting and maintenance, this overview will help you plan your herb garden.

    If you really want to make herbs your next backyard project, check out this tutorial about how to build an herb spiral. This beautiful, year-round focal point is sure to be the envy of all your neighbors.


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