Archive for June, 2014

Fermentation Fun with Sandor Katz

Monday, June 30th, 2014

Here in our home state of Vermont, summer is in full swing – verdant hills of green, blue lakes and ponds, and the sound of folks out and about in the great outdoors hiking, biking, swimming, kayaking, fishing, and … fermenting?

OK, maybe fermenting is best for folks looking for some indoor activities in between outdoor activities. In that case, we have the perfect itinerary for you.

Vermonters and visitors alike will have multiple chances to see the fermentation revivalist himself – Sandor Ellix Katz – at multiple stops in Vermont throughout the month of July. Come see why Michael Pollan calls Katz “The Johnny Appleseed of Fermentation” and why his latest book The Art of Fermentation was a New York Times bestseller and won the prestigious James Beard Foundation Book Award for Reference.

Katz kicks off his Vermont tour with a two-week intensive workshop at Sterling College up in Craftsbury. As of this writing, there were two slots remaining in this credited course (four continuing education credits). The course is part of the college’s continuing education program of two- and four-week courses that offer learning opportunities that complement the college’s focus areas.

This class will offer an in-depth overview of the art and science of fermentation. Expect to learn the basics of how to ferment almost anything. Over the two weeks, attendees will make a wide variety of fermented foods and beverages, including: fermenting vegetables in many variations; beverages from seasonal fruits; kombucha, kvass, water kefir, and other lightly fermented tonic beverages; sourdough, porridges, and grain-based beverages; Asian bean ferments including Tempeh, Natto, and Dosa; yogurt, kefir, basic cheesemaking, and kishk (a Middle Eastern ferment of yogurt and bulgar wheat); and others, based upon the interests of participants. Participants will have a unique opportunity to begin fermentation projects as a group and see them through to completion, with the benefit of observing, tasting, and discussing them as they progress over several weeks.

During his two-week stay, however, Katz will venture south to Barre for a public talk at the Aldrich Public Library in Barre at 6 PM on July 16.

After his course ends, Katz will make his way from Craftsbury to Tinmouth where he’ll be the keynote speaker on July 20th at SolarFest, an iconic summer event that celebrates its 20th anniversary this year.

He then heads back north to Shelburne Farms for an evening talk (open to the public) on July 21 from 7-9 PM, followed by two full days of workshops on July 22 and 23 (pre-registration required).

During the two-day intensive at Shelburne Farms, you’ll learn how to make fermented vegetables (kimchi!), beverages (including a fruit-based wine), dairy products (yogurt, cheese, sour cream, kefir, etc.), grains, legumes, and starch. The two-day program includes lectures, demonstrations, and a hands-on element.

So, catch Katz one, twice, or a few times if you can.

RECIPE: How To Make Blue Cheese

Friday, June 27th, 2014

Attention moldy cheese lovers, this recipe is for you! It’s true, moldy isn’t usually a quality we look for in our food, but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor.

Try your hand at making an authentic Rindless Blue Cheese using the ingredients and techniques listed in the excerpt below from cheesemaking expert Gianaclis Caldwell.

If you are interested in making your own artisan cheeses, Caldwell’s book, Mastering Artisan Cheesemaking, provides an incredible amount of detail around the intricacies of cheesemaking science with instructions for preparing a variety of cheese types.

Caldwell is passionate about cheese and has been an active contributor to the recent debate regarding FDA regulations around using wooden boards in the aging process. Get the full story here.

Her book is a must have for home hobbyists and anyone serious about the commercial artisan cheese business.

And now, it’s moldy cheese time! Enjoy

From the Garden to your Gut: Eco-Food Books 35% off

Thursday, June 26th, 2014

One thing we all know is that where our food comes from and how it is grown matters. Having control over our food supply is key to a more resilient and sustainable future.

We’ve got a wonderful crop of books to help you dive in and take that next step toward transitioning to a more local and self-sufficient food system.

A major part of Chelsea Green’s mission is to inspire you with ideas and practical tips. So whether you want to get your hands in the dirt; looking to find the best local cheese; find a new recipe; or preserve those veggies—we have the book for you, and best of all we’ve put some of our keystone food books on sale until July 15th. 

Happy Reading from the Employee Owners at Chelsea Green!

P.S. Don’t forget to check out our full list of books on sale:

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). International orders can be placed by phone (802-295-6300) or email.


Eco-Food Books: 35% off until July 15

The Art of Fermentation
Retail: $39.95
Sale: $25.97
The Permaculture Kitchen
Retail: $22.95
Sale: $14.92
The Gourmet Butcher's Guide to Meat (with CD)
Retail: $49.95
Sale: $32.47
Mastering Artisan Cheesemaking
Retail: $40.00
Sale: $26.00
Edible Landscaping with a Permaculture Twist
Retail: $24.95
Sale: $16.22
From the Wood-Fired Oven
Retail: $44.95
Sale: $29.22
The Small-Scale Dairy
Retail: $34.95
Sale: $22.72
Keeping a Family Cow
Retail: $19.95
Sale: $12.97
Cheese and Culture
Retail: $17.95
Sale: $11.67
The New Cider Maker's Handbook
Retail: $44.95
Sale: $29.22
Preserving Food Without Freezing or Canning
Retail: $25.00
Sale: $16.25
Wild Fermentation
Retail: $25.00
Sale: $16.25
Farm-Fresh and Fast
Retail: $24.95
Sale: $16.22
From Asparagus to Zucchini
Retail: $19.95
Sale: $12.97
Edible Perennial Gardening
Retail: $22.95
Sale: $14.92
Cooking Close to Home
Retail: $24.95
Sale: $16.22
Full Moon Feast
Retail: $25.00
Sale: $16.25
Fresh From Maine
Retail: $32.50
Sale: $21.13
Home Baked
Retail: $39.95
Sale: $25.97
The Grassfed Gourmet Cookbook
Retail: $22.95
Sale: $14.92
Long Way on a Little
Retail: $32.50
Sale: $22.72
Perennial Vegetables
Retail: $35.00
Sale: $22.75
Fresh Food From Small Places
Retail: $24.95
Sale: $16.22
Whole Foods Companion
Retail: $40.00
Sale: $26.00

~Coming this Fall: Available for Pre-Order~

The Heal Your Gut Cookbook
Retail: $29.95
Sale: $19.47
The Wild Wisdom of Weeds
Retail: $29.95
Sale: $19.47
Organic Mushroom Farming and Mycoremediation
Retail: $39.95
Sale: $25.97

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Discount Codes cannot be combined with any other offer and will not apply to sale books.  Free shipping for orders $100 or more is applied after the discount is applied and for U.S. orders only. International orders can be placed by phone (802-295-6300) or email. Pricing and sales for online orders only. Please contact a representative for wholesale or retail orders.

New Book Explores a Net Zero Energy Future

Monday, June 23rd, 2014

The new threshold for green building is not just low energy, it’s net-zero energy. In The New Net Zero, architect Bill Maclay explores green design’s new frontier: net-zero-energy structures that produce as much energy as they consume and are carbon neutral.

In a nation where traditional buildings use roughly 40 percent of the total fossil energy, the interest in net-zero building is growing enormously—among both designers interested in addressing climate change and consumers interested in energy efficiency and long-term savings. Maclay, an award-winning net-zero designer whose buildings have achieved high-performance goals at affordable costs, makes the case for a net-zero future; explains net-zero building metrics, integrated design practices, and renewable energy options; and shares his lessons learned on net-zero teambuilding.

From mobile homes to commercial office buildings, Maclay puts his vision on display in this fully-illustrated book that includes case studies, and even a twelve-step guide to creating a net zero building.

Maclay’s book, and his long-term vision, were featured in The New York Times as part of a Q&A with Home & Garden writer Sandy Keenan. Here’s how she opened her piece:

Books by architectural firms are often vainglorious marketing efforts that keep the content glossy and light. But an ambitious new book from William Maclay, an architect in Waitsfield, Vt., and his associates, challenges the genre.

Four years in the making, “The New Net Zero: Leading-Edge Design and Construction of Homes and Buildings for a Renewable Energy Future” (Chelsea Green Publishing, $90) marshals detailed architectural drawings and impressive pie charts to show that net-zero-energy buildings (those that make as much — or more — energy than they consume) not only offer long-term advantages for the planet, but can also save their owners money from the start. The book is an informed plea from a 65-year-old architect who has long concentrated on designing such buildings, making the most of renewable energy sources, such as solar and geothermal power.

You can read the whole story here.

While of interest to professionals, The New Net Zero will also be of interest to nonprofessionals who are seeking ideas and strategies to bring net zero principles to life. In fact, Maclay features a number of communities – in the United States and around the world – that are working to achieve net zero status, including the communities that are near Maclay’s Waitsfield, Vt. office.

Learn more about The New Net Zero in the excerpt below (the preface and chapter two) and save 35% off if you order your copy between now and July 3.

New Net Zero: Preface and Ch 2 – Defining the New Net Zero by Chelsea Green Publishing

RECIPE: Back to Basics Tomato Sauce

Thursday, June 19th, 2014

Knowing how to make a few simple and basic recipes is key to staying flexible in the kitchen. You can easily prepare tasty meals with just the seasonal ingredients you have on hand.

This hearty tomato sauce recipe (excerpted below) is perfect for pizza, pastas, soup stocks, and more, whether you use tomatoes from the can, fresh from the farmers’ market, or even your own backyard garden.

For more recipes featuring local, seasonal, foraged, homegrown, fresh, and free-range produce, read The Permaculture Kitchen by author Carl Legge. Legge is a passionate advocate of good food with a low carbon footprint and this book is his first in a series about low impact, local, and seasonal gourmet food.

Bon appetit!

Tomato Sauce from The Permaculture Kitchen

Heads Up! New Books Coming This Fall

Wednesday, June 18th, 2014

Our Fall books have a little something for everyone: Readers will learn about the present-day effects of carbon on the price of everyday goods and its impact on the global economy, biodynamic wine growing and gardening, mushroom cultivation and cutting-edge mycoremediation, sustainable cattle ranching, farming in the woods, learning to slow life’s pace to unicycle speed, the 13 essential weeds that will help aid in human survival, and much more.

Our Fall crop of books that will begin appearing on shelves by September has something for every reader who is interested in pursuing, maintaining, or advancing a simpler, more sustainable lifestyle.

First up, go on an adventure with homesteader Mark Schimmoeller as he journeys from North Carolina to Arizona on a unicycle and reflects on his simple off-the-grid lifestyle in Kentucky and his efforts to save an old growth forest.

Then, follow journalist Mark Schapiro on his hunt for the true price of carbon from “greening” cities like Pittsburgh to the jungles of the Amazon. Or, get ready to dive into the fascinating world of mushrooms with mycologist Tradd Cotter as he explores the best organic cultivation practices and shares results from his groundbreaking research.

Read more about these new books and the rest of the exciting Fall list, below. If you pre-order now, we’ll ship the book to you as soon as it arrives in our warehouse, which means you could get it before anyone else. And, remember, we offer free shipping on all domestic orders of $100 or more.

To see a list of currently discounted books, check out our sale on recent releases — 35% off until July 3.

The Fall 2014 book list is here!

Slowspoke: A Unicyclist’s Guide to America
by Mark Schimmoeller
Written with poise and humor, Slowspoke is about more than a cross-country trip on a unicycle; it’s a meditation on a way of life that Americans find increasingly rare: one that practices a playful, recalcitrant slowness. Schimmoeller intersperses recollections of his journey with vignettes of his present-day, off-the-grid homesteading with his wife in Kentucky and their efforts to save an old growth forest. Available in September (Pre-orders received in late July)
Carbon Shock: A Tale of Risk and Calculus on the Front Lines of a Disrupted Global Economy
by Mark Schapiro
Take a journey to the front lines of a changing world, where the same chaotic forces reshaping our weather patterns are also transforming the global economy, playing havoc with corporate calculations, shifting economic and political power, and upending our understanding of the real risks, costs, and possibilities of what lies ahead. Available in September (Pre-orders received in August)
Organic Mushroom Farming and Mycoremediation: Simple to Advanced and Experimental Techniques to Indoor and Outdoor Cultivation
by Tradd Cotter
Cotter offers readers an in-depth exploration of best organic mushroom cultivation practices, shares the results of his groundbreaking research, and offers creative ways to apply cultivation skills—whether the goal is to help a community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale. Available in September (Pre-orders received in August)
The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton and Mary Brackett
The Heal Your Gut Cookbook
is a visually stunning cookbook created by GAPS Diet experts Hilary Boynton and Mary G. Brackett. The book gives readers more than 200 straightforward, nutrient-dense, and appealing recipes designed to heal your gut and thereby manage the illnesses that stem from it. Available in September.
Farming the Woods: An Integrated Permaculture Approach to Growing Food and Medicinals in Temperate Forests
by Ken Mudge and Steve GabrielFarming the Woods introduces a remarkably different perspective: that a healthy forest can be maintained while growing a wide range of food, medicinal, and other non-timber products such as ginseng, mushrooms, and ramps. This book demonstrates how forest farming is an invaluable practice to integrate into any farm or homestead. Available in October (Pre-orders received in September)
The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival
by Katrina Blair
The Wild Wisdom of Weeds
 is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. Available in November (Pre-orders received in October)
Angels By the River: A Memoir of Sorts
by James Gustave Speth
In Angels by the River, James Gustave “Gus” Speth recounts his unlikely path from a southern boyhood through his years as one of the nation’s most influential mainstream environmentalists and eventually to the system­-changing activism that shapes his current work. Available in November (Pre-orders received in October)
Defending Beef: The Case for Sustainable Meat Production
by Nicolette Hahn Niman
Environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. In fact, with proper oversight livestock can play an essential role in maintaining grassland ecosystems. Grounded in empirical scientific data, this book builds the most comprehensive and convincing argument to date that cattle could actually serve as the Earth’s greatest environmental benefactors by helping to build carbon­ sequestering soils and prevent desertification. Available in November (Pre-orders received in October)
An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terrior
by Deirdre Heekin
On their tiny, eight-­acre hillside farm in south-­central Vermont, Deidre Heekin and her husband set out to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques of organics, permaculture, and biodynamic farming. An Unlikely Vineyard tells the story of their farm and its evolution, from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment. Available in November (Pre-orders received in October)
The Tao of Vegetable Gardening: Cultivating Tomatoes, Greens, Peas, Beans, Squash, Joy, and Serenity
by Carol Deppe
The Tao of Vegetable Gardening explores the practical methods as well as the deeper essence of gardening. In her latest book, Deppe focuses on some of the most popular home garden vegetables—tomatoes, green beans, peas, and leafy greens—and through them illustrates the key principles and practices that gardeners need to know to successfully plant and grow just about any food crop. Available in November (Pre-orders received in late October)
Growing Hybrid Hazelnuts: The New Resilient Crop for a Changing Climate
by Philip Rutter, Dr. Susan Wiegrefe, and Brandon Rutter-Daywater
This book is the first comprehensive guide for farmers interested in how to get started growing hybrid hazelnuts, a crop designed from the very outset to address a host of problems with conventional modern agriculture. The first and only guide of its kind, this book will appeal to small-­scale and commercial farmers, both those already familiar with concepts of perennial agriculture and those interested in converting from conventional practices. Available in December (Pre-orders received in late November)

Chelsea Green Authors Honored with National Awards

Monday, June 16th, 2014

In recent weeks, several Chelsea Green authors have earned high praise from a variety of prestigious publications and organizations for their books and writing—from books about homesteading and gardening in an era of climate change to books about creating more sustainable communities and business models. Congratulations to all the winners and finalists.

Award Winners

Ben Falk received a 2014 American Horticultural Society Book Award for The Resilient Farm and HomesteadNominated books are judged by the AHS Book Award Committee on qualities such as writing style, authority, accuracy, and physical quality. One committee member praised Falk’s book as “a thought-provoking and comprehensive resource, unlike anything else out there on the subject of sustainable living.” We couldn’t agree more.

Gary Paul Nabhan accepted the 2014 Garden Writers Association Silver Award of Achievement for his book Growing Food in a Hotter, Drier Land. Established 25 years ago, this national award recognizes individuals and companies who achieve the highest levels of talent and professionalism in garden communications.

Judith Wicks, Judith Schwartz, and Brad Lancaster were all winners of Nautilus Book Awards. Now in its 15th year, the Nautilus Awards is a unique program honoring books that inspire and connect our lives as individuals, communities, and global citizens. Wicks received a Gold Award in the Business and Leadership category for her book Good Morning, Beautiful Business, while Silver Awards in the Green Living/Sustainability category were given to Schwartz for Cows Save the Planet and Lancaster for Rainwater Harvesting for Drylands and Beyond.

Several of our authors were also recognized with Atlas Awardsan initiative set up to honor climate heroes that are focused on building a converging, unified, and urgent voice for the climate movement. Congratulations to Jorgen Randers (2052), Greg Pahl (Power from the People), Susan Clark and Woden Teachout (Slow Democracy), and Amory Lovins (Reinventing Fire)

2014 Finalists

And, a special shout out to our authors who are 2014 finalists for these prestigious awards:

International Association of Culinary Professionals – honoring exemplary members of the culinary profession
The New Cider Maker’s Handbook by Claude Jolicoeur

Saroyan International Prize for Writing – awarded to newly published works of both fiction and non-fiction
Slowspoke: A Unicyclist’s Guide to America by Mark Schimmoeller

Kirkus Book Prize – a new cash prize of $50,000 given annually to three outstanding books that have received Kirkus starred reviews
Gene Everlasting: A Contrary Farmers Thoughts on Living Forever by Gene Logsdon 


Build a Wood-Fired Oven in Your Backyard

Thursday, June 12th, 2014

Ever dreamed of building a wood-fired oven and baking crispy pizzas, flatbreads, pastries, or even braising meats in your own backyard? Dream no longer, as you’re sure to find inspiration in Richard Miscovich’s book, From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire.

Miscovich, a bread expert and instructor, offers a wide range of useful recipes for home and artisan bakers as well as oven designs, live-fire roasting techniques, and methods that maximize the oven’s complete heat cycle, from the initial firing to its final cooling. In the excerpt below you’ll find a few general masonry design recommendations to get you thinking about how to turn your dream wood-fired oven into a reality.

For an in-depth bread baking tutorial from Miscovich, check out his online class, Handmade Sourdough: From Starter to Baked Loaf, at

General Masonry Oven Design Tips by Chelsea Green Publishing

Save 35% on our New Crop of Spring Books

Wednesday, June 11th, 2014

We are thrilled to announce the release of our new Spring titles!

Whether you are looking to tackle cheesemaking; take the next leap in permaculture; for the guide to whole-animal butchery or to just give your kitchen (or garden) a permaculture twist — you’ll find that and much more!

For thirty years, Chelsea Green has published books, that you will turn to again and again. We don’t cater to fads or trends, but focus on being a resource for a timeless and holistic approach.

Let our new Spring Releases inspire you with ideas and practical skills!

Happy reading from your friends at Chelsea Green Publishing.

Don’t forget, 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. (U.S. Orders Only). International orders can be placed by phone (802-295-6300) or email.

New Spring Releases 35% Off Until July 3rd
Grass, Soil, Hope
Hemp Bound
Snake Oil
The New Net Zero
The Small-Scale Cheese Business
The Small-Scale Dairy
The Gourmet Butcher's Guide to Meat
The Permaculture Kitchen
Let The Water Do The Work
Gene Everlasting
Edible Perennial Gardening
Edible Landscaping with a Permaculture Twist

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). International orders can be placed by phone (802-295-6300) or email.

Tap Into Vermont’s Craft Beer Scene

Tuesday, June 10th, 2014

Vermont brewers are emerging as some of the most innovative and entrepreneurial crafters on the American beer scene, if not the world. Discover what the Green Mountain state has to offer with this recently released guidebook, FarmPlate Vermont Beer: Behind the Scenes with Vermont Craft Brewers, published by FarmPlate and distributed in partnership with Chelsea Green.

Back in the mid-1980s, Vermont microbreweries were just starting out. “Craft beer was a fringe thing—it was a missionary like movement brought to be by a few renegades who had traveled abroad and discovered that beer could be different, very different from what we’d all grown up with. It was a revelation,” writes Phil Markowski, brewmaster for Two Roads Brewing Co., in the book’s introduction.

Since then, microbreweries and craft beers have become increasingly popular and are now considered part of the American mainstream. “Today, Vermont is home to some of the most sought-after craft beers in the country, many of which seem to unknowingly break new ground. So good … if you can get them!” writes Markowski. “A few are deliciously rare and hard to find (literally take the dirt road to the right and then turn left at the tractor), only adding to their mystique.”

With FarmPlate’s guidebook in hand, you won’t miss a single hidden gem. Tour Vermont’s 32 breweries and get to know the creative minds behind the brews via exclusive interviews with these inspired visionaries. Each profile includes a Q&A with either the founder or head brewer of the microbrewery, providing insight into what inspires them as brewmasters and what the future holds for their brewery and craft brewing in general.

Inside you’ll also find:

  • A curated guide to the top 100+ beer-focused restaurants and markets in Vermont.
  • Easy-reference maps charting the featured
 craft breweries, restaurants and markets.
  • A calendar of not-to-be-missed annual beer 
  • A preview of On Tap Soon breweries set to open in 2014.
  • Local sources of homebrewing supplies and hops + grains if you’re inspired to brew your own.

For the full introduction and selected excerpts from FarmPlate Vermont Beer check out this feature in Vermont Magazine.


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