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Win the Future: Values, Vision & Framing the Political Debate

Monday, September 22nd, 2014

Ten years after writing the definitive and bestselling book on political debate and messaging, George Lakoff returns with new strategies about how progressives can best frame the key issues being debated across the country—climate change, inequality, immigration, education, personhood, abortion, marriage, healthcare, and more.

The ALL NEW Don’t Think of an Elephant! Know Your Values and Frame the Debate picks up where the original, international bestselling book left off, but delves deeper into:

  • How framing works;
  • How to frame an integrated progressive worldview covering all issues;
  • How framing your values makes facts, policies, and deep truths come alive;
  • How framing on key political issues—from taxes and spending to healthcare and gay marriage—has evolved over the past decade;
  • How to counter propaganda and slogans using positive frames;
  • How to speak to “biconceptuals”—people with elements of both progressive and conservative worldviews; and,
  • How to think about complex issues like climate and the increasing wealth gap.

What is framing and reframing? From the book:

Reframing is not easy or simple. It is not a matter of finding some magic words. Frames are ideas, not slogans. It is the opposite of spin and manipulation. It is about bringing to consciousness the deepest of our beliefs and our modes of understanding. It is about learning to express what we really believe in a way that will allow those who share our beliefs to understand what they most deeply believe and to act on those beliefs. Framing is also about understanding those we disagree with most. Tens of millions of Americans vote conservative. For the most part they are not bad people or stupid people. They are people who understand the world differently and have a different view of what is right.

Since his publication of the original version ten years ago, Lakoff, called “the father of framing” by The New York Times, has been the go-to expert on how progressives can better engage supporters, and opponents, on important issues. The original edition, for instance, turned the tides for same-sex marriage by helping progressives frame the debate in terms of love—and the freedom to marry who you love—and subsequently realign policies that have benefited millions of people.

Lakoff has written several ALL NEW sections for this expanded and updated edition. They include:

  • Framing 102, which explains how readers can begin to provide the frames that will allow the public to automatically and effortlessly grasp complex, systemic issues like climate change, the wealth gap, and other issues that much of the public currently misunderstands. This new section delves into: How journalists and other communicators can do a better job explaining systematic causation.
  • How to emphasize that private gain depends on public support.
  • How constant public discourse leads to brain change, with emphasis on how conservatives have used this to their advantage and where progressives have fallen short.
  • Framing for Specific Issues, which examines how progressives can take back public discourse on immigration, education, health care, poverty, corporate personhood, pensions and unions, discrimination (race, gender, and sexual orientation), and more.

In this all-new book, Lakoff reveals why, after a brief stint of winning the framing wars in the 2008 elections, Democrats and progressives have returned to losing them and how they can start winning again.

“It is vital—for us, for our country, and for the world—that we understand the progressive values on which this country was founded and that made it a great democracy. If we are to keep that democracy, we must learn to articulate those values loud and clear. If progressives are to win in the future, we must present a clear moral vision to the country—a moral vision common to all progressives. It must be more than a laundry list of facts, policies, and programs. It must present a moral alternative, one traditionally American, one that lies behind everything Americans are proud of,” writes Lakoff.

The ALL NEW Don’t Think of an Elephant! is on sale now for 35% off until September 28.

Carbon Shock-onomics: Climate and the Economy

Friday, September 19th, 2014

Millions of people take to the streets this weekend around the world — with tens of thousands headed to New York City for the People’s Climate March — to show that people want action from global leaders, not more talk when it comes to responding to the growing climate crisis.

Investigative journalist Mark Schapiro, author of Carbon Shock, has pulled together some key facts that all climate marchers should know about the climate and the economy — today, and going forward as climate talks take shape next year in Paris.

carbon-shockTHE COSTS
Climate change is the biggest economic challenge of our times. The world’s two biggest economies—the US and Europe—estimate hundreds of billions of dollars in costs from heat waves, floods, and an accelerating wave of climate refugees fleeing lands on which they can no longer sustain themselves.

WHO PAYS?
The public takes the risk and the fossil fuel intensive industries make the profits. That’s why the true costs of fossil fuels are called ‘externalized’ costs—costs that are often hidden through dishonest, but perfectly legal, accounting. Who pays those costs? Taxpayers. You and me.

WHO’S RESPONSIBLE? The Companies
Just 90 companies are responsible for two-thirds of greenhouse gas emissions. Three thousand of the world’s biggest companies cause $2.15 trillion in annual environmental costs, most of those relating to climate change, according to a UN report.

WHO’S RESPONSIBLE? The Consumers
A quarter of China’s greenhouse gases can be attributed to the production of goods for export to the US and Europe. Who is responsible for those emissions: the producer or the consumer?

THE TRADE WARS
The first climate trade war is being fought by the US, China & Russia against Europe, over the European Union’s effort to regulate greenhouse gases coming from airplanes, which contribute more greenhouse gases to the atmosphere than any other form of transportation.

FOOD & WATER
Two of the greatest threats to the US government’s finances are the looming costs of the federally subsidized crop insurance system, due to climate-related drought and intensifying heat, and flood insurance.

AN OIL SPILL A DAY
Whether greenhouse gases are emitted from a car’s gas tank in New York or a gushing oil rig off the Louisiana coast, to the planet it’s the same: We’re letting loose an oil spill a day into the atmosphere. Every conventional U.S car comes with $2,000 in greenhouse gas-related lifetime costs, according to a study in the Proceedings of the National Academy of Sciences.

WHAT WE MUST DO
Honest accounting: Set a global price for carbon to reflect its damage to the planet. Take the green dividend and invest in a low-carbon, equitable, economy that supports renewable energy, local food, public transportation, and livable communities.

 

Climate March Poster by Shepard Fairey

Farm the Woods: Grow Food and Medicinals in Forests

Thursday, September 18th, 2014

In the eyes of many people, the practices of forestry and farming are mutually exclusive, because in the modern world, agriculture involves open fields, straight rows, and machinery to grow crops, while forests are reserved primarily for timber and firewood harvesting. In fact, history indicates that much of humanity lived and sustained itself from so-called “forest farming,” and only recently has the forest been traded for the field.

In Farming the Woods, authors Ken Mudge and Steve Gabriel demonstrate that it doesn’t have to be an either-or scenario, but a complementary one; forest farms can be most productive in places where the plow is not: on steep slopes and in shallow soils. Forest farming is an invaluable practice to integrate into any farm or homestead, especially as the need for unique value-added products and supplemental income becomes increasingly important for farmers.

“That Ken Mudge and Steve Gabriel believe people should be empowered in pursuits of integrated, multifunctional forest management is clear. As a result, the book is better positioned to positively impact forest owners, farmers, policy makers, and general readers alike,” writes John Munsell in the book’s foreword.

At your fingertips is a useful and inspirational forest farming guide,” Munsell adds.

Farming the Woods: An Integrated Permaculture Approach to Growing Food and Medicinals in Temperate Forests invites readers to view agriculture with a remarkably new perspective: that a healthy forest can be maintained while growing a wide range of food, medicinal, and other nontimber products. To get a sense of what useful information and resources the book offers, read a sample chapter — Food from the Forest: Fruits, Nuts, and More — below.

It’s common knowledge that many of the daily indulgences we take for granted, such as coffee, chocolate, and a variety of tropical fruits, all originate in forest ecosystems. But few know that such abundance is also available in the cool temperate forests of North America. Farming the Woods covers in detail how to cultivate, harvest, and market high-value forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, ornamentals, and more. Readers are also provided comprehensive information on:

• historical perspectives of forest farming;

• mimicking the forest in a changing climate;

• cultivation of medicinal crops;

• cultivation of food crops;

• creating a forest nursery;

• harvesting and utilizing wood products;

• the role of animals in the forest farm; and,

• how to design and manage your forest farm once it’s established.

In addition, Farming the Woods includes profiles of forest farmers from around the country who are practicing many of the techniques detailed in the book.

“Forest farmers profiled in this book offer a vision for how more people can live—with and in the forest rather than outside it, as a foreigner who only visits from time to time. Human civilization is at a time when the decisions we need to make are unlike those any generation has had to make before,” write Mudge and Gabriel in the introduction. “With increasing inequality, the collapse of ecosystems around the world, and the uncertain effects of climate change, there is not a better time to consider farming the woods.”

Farming the Woods is now on sale for 35% off until September 24.

Farming the Woods – Sample from Chapter 4: Food from the Forest by Chelsea Green Publishing

Back to Basics with Fermentation

Monday, September 15th, 2014

For thousands of years, people have been using fermentation as a nourishing way to eat and preserve a variety of foods including vegetables, fruits, milk, grains, beans, meats, and more. Only in the last century has our culture distanced itself from this traditional approach to nutrition and adopted an industrialized food system complete with highly processed and genetically modified foods.

This month, we are celebrating Chelsea Green authors that are committed to bringing the nutrient-dense, traditional foods and preparation methods of our past back into the mainstream.

The fermentation revivalist himself, Sandor Katz, deserves to be recognized as one such revolutionary. Katz is the author of Wild Fermentation and The Art of Fermentationa New York Times Bestseller and the definitive guide to do-it-yourself home fermentation.

His books have inspired a new generation of home fermenters—even author Michael Pollan caught the bug. “Sandor Katz writes about the transformative power of fermentation with such infectious enthusiasm that he makes you want to try things just to see what happens,” writes Pollan in his foreword to The Art of Fermentation.

With Katz’s simple, 4-step method to fermenting vegetables, attempting a homemade sauerkraut has never been easier. All it takes is Chop, Salt, Pack, and Wait. Check out the excerpt below for details.

And, here are some other books featured in our series on nourishing foods…
The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet by certified holistic health counselor Hilary Boynton and whole-foods advocate Mary G. Brackett – You’ll find additional info on this restorative diet and a sampling of appealing, family-friendly recipes here.

Full Moon Feast: Food and the Hunger for Connection by chef and food activist Jessica Prentice – With recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons, this book will resonate with anyone interested in traditional food philosophies like the Paleo diet, the Weston A. Price approach to nutrition, and, of course, fermentation.

Fermented Vegetables: The Basics

(The following excerpt from The Art of Fermentation by Sandor Ellix Katz has been adapted for the web)

The English language does not have its own word for fermented vegetables. It would not be inaccurate to describe fermented vegetables as “pickled,” but pickling covers much ground beyond fermentation.

Pickles are anything preserved by acidity. Most contemporary pickles are not fermented at all; instead they rely upon highly acidic vinegar (a product of fermentation), usually heated in order to sterilize vegetables, preserving them by destroying rather than cultivating microorganisms. “For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced,” writes Fred Breidt of the USDA.

My vegetable ferments are usually concoctions that do not fit any homogeneous traditional ideal of either German sauerkraut or Korean kimchi. But of course, everything I’ve learned about sauerkraut and kimchi reveal that neither of them constitutes a homogeneous tradition. They are highly varied, from regional specialties to family secrets. Nonetheless, certain techniques underlie both (and many other related) traditions, and my practice is a rather free-form application of these basic techniques rather than an attempt to reproduce any particular notion of authenticity.

In a nutshell, the steps I typically follow when I ferment vegetables are:

1. Chop or grate vegetables.

2. Lightly salt the chopped veggies (add more as necessary to taste), and pound or squeeze until moist; alternatively, soak the veggies in a brine solution for a few hours.

3. Pack the vegetables into a jar or other vessel, tightly, so that they are forced below the liquid. Add water, if necessary.

4. Wait, taste frequently, and enjoy!

Of course there is more information and nuance, but really, “Chop, Salt, Pack, Wait” is what most of it amounts to.

Photo: Sandor Katz illustration by Michael Tonn
Photo: Shredded vegetables in jar by Devitree

Over the Moon for Traditional, Nourishing Foods

Thursday, September 11th, 2014

This month, we are highlighting Chelsea Green authors that are champions of locally grown, organic, nutrient-dense foods and traditional cooking methods.

Last week we featured certified holistic health counselor Hilary Boynton and whole-foods advocate Mary G. Brackett’s new book, The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet. For more information on this restorative diet and a sampling of nourishing, family-friendly recipes, click here.

Up next in our series is Full Moon Feast by chef and food activist Jessica Prentice. This book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon to the autumn bounty of the Moon When Salmon Return to Earth. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons. Full Moon Feast will resonate with anyone interested in traditional food philosophies like the Paleo diet, the health benefits of fermentation, and the Weston A. Price approach to nutrition.

Like The Heal Your Gut Cookbook, Full Moon Feast inspires a more restorative way of eating, one that calls for a holistic approach to where our food comes from and how we prepare it.

In honor of the current change in seasons, the following is an adaptation from Full Moon Feast, The Corn Moon. This lunar cycle falls in that magical time when summer transitions to autumn.

The Corn Moon

The ancient Celts and many Native American peoples called the lunar phase that fell on the cusp of summer and fall—when the grains were ripe in the field and ready to be harvested— the Corn Moon. But translating the Celtic moon name and the Native American moon names as the Corn Moon creates some confusion. Corn in North America and corn in Europe are two different things.

In the United States, the word corn refers the species Zea mays, the tasseled plant that produces cobs of kernels in earthy hues of yellow, white, blue, and red. In Northern Europe the Germanic word corn means simply “grain.” When Northern European colonists first encountered the plant Zea mays that had been cultivated and developed over many millennia by the indigenous peoples of this continent, they named it Indian corn, meaning Indian grain. Over the centuries the plant became known simply as corn in American English, while barley, wheat, rye, and other familiar cereal crops came to be referred to as grains. Early on, many colonial dishes that made use of Indian corn were given names like Indian pudding (a dessert made of cornmeal and sweetened with molasses) and rye’n’Injun bread, which was made of rye flour and cornmeal. In most other Englishspeaking countries, what we call corn here in America is called either maize or sweet corn, to distinguish it from grain.

For many of us who grew up in the United States, summertime evokes images of corn— the sweet, juicy variety that can be eaten right off the cob, dripping with butter, at a barbecue or a summer beach house. I can’t seem to get enough of it once the season starts. But while our associations conjure feelings of carefree, lazy days, for the peoples that called this the Corn Moon, corn was a serious affair.

Many American Indian moon names reflected what was happening in the cornfields. You can find a Planting Corn Moon, a Green Corn Moon, a Moon When Women Weed Corn, and a Moon When the Corn Is in Silk in various languages. For both American Indians and the Celts, this time of year heralded the ripening of grain. So while the Corn Moon of the Celts and the Corn Moon of indigenous peoples referred to slightly different harvests, they came down to the same thing: The Corn Moon meant survival and sustenance. It meant that the sacred, staple grain, the agricultural foundation of the community, would soon be ready for harvest. The crops ensured that there would be food to last through the winter. A year’s worth of planting and tending had been successful.

Suffer-free Succotash
Serves 3–4

The word succotash comes from a Narragansett word, m’sickquatash—with variants sukquttahash and msakwitash—which apparently meant “fragments” and referred to a stew of various ingredients, always including corn. This is my version.

Ingredients:
1 cup dry or fresh shelling beans, preferably white or pale green (lima beans, butter beans, or gigante beans are ideal)

1/2 dried ancho chile pepper (or other mild, dried chile), without stem or seeds

1/2 cup boiling water

2 tablespoons butter, olive oil, lard, tallow, or other traditional fat

1 medium leek or onion, chopped or diced

1 large (or 2 small) sweet pepper(s), red, orange, or yellow, diced (bell, gipsy, or other)

3 ears of corn, kernels cut off the cob

Salt and black pepper to taste

1/2 cup raw cream or crème fraîche

1 or 2 scallions, minced

Procedure:
1. Reconstitute the ancho chile pepper in the boiling water by pouring the water over the chile in a bowl and letting it soak while you begin the recipe.
2. Heat a large skillet or shallow pan over medium high heat and add the butter or oil.
3. When the butter or oil are hot, add the onion or leek, and sauté for about two minutes.
4. Add the bell pepper and continue to sauté for another couple of minutes.
5. Lift the ancho chile out of the hot water and mince it small. Add the chile mince to the sauté and stir. Allow to cook for a minute or so, then add the chile soaking water to the sauté (strain out seeds).
6. Drain the beans and reserve the cooking water. Add the beans to the sauté and bring mixture to a simmer. Add bean cooking water as needed to keep the mixture wet and saucy.
7. After about 5-10 minutes, when the mixture is soft, add the corn kernels and cook for another minute or two to heat through, and add salt and pepper to taste.
8. Remove from heat and stir in cream or crème fraiche.
9. Serve as a stew with chopped scallions on top, or as a side dish to fried chicken, pork chop, or other meat.

Take it Slow: 15 Life Lessons from a Unicyclist

Wednesday, September 10th, 2014

Have you ever wanted to slow down, let life’s winds wobble you, and devote yourself to the act of anticipation rather than immediacy? Simple. Learn how to ride a unicycle. Or, if that’s not your speed you could follow a few of author Mark Schimmoeller’s thoughtful, guiding principles.

Even for those of us who have never experienced the peculiar pleasure of seeing the world from atop a unicycle, Schimmoeller’s lessons are relatable and strike a deeply human chord. Take a read through his book, Slowspoke: A Unicyclist’s Guide to America, and you’ll see what we mean.

His memoir 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.

Peppered throughout the book are what Schimmoeller considers his “guiding principles”—moments of often humorous, pithy advice on how unicycling is inherently connected with the nature of slowness and the art of getting there, no matter where “there” exists. Fifteen of these principles from Slowspoke: A Unicyclist’s Guide to America are listed below.

In Schimmoeller’s characteristically unassuming way, these best practices appear to be for fellow unicyclists, but truthfully he is reminding us that it isn’t the means of transportation that matters.

These ruminations on the importance of mindfulness end up speaking to each of us, if not as literal unicyclists, then as travelers traversing often rocky terrain without stopping to enjoy the view.

Could you benefit from taking a moment to slow down to a unicyclist’s pace? How many of the following guiding principles can you relate to? Share your favorite on Facebook or Twitter today using #slowspoke.

15 Life Lessons from a Unicyclist

(adapted from Slowspoke: A Unicyclists Guide to America by Mark Schimmoeller)

  1. Relax the emphasis on arrival.
  2. In squandering time you demonstrate its availability.
  3. Unicyclists must become devotees of anticipation.
  4. If you find yourself looking up at the sky instead of at the terrain in front of your wheel, it’s likely you have fallen.
  5. Don’t go on a straight road unless you can curb your desire to get someplace.
  6. Adventure begins only from a feeling of security.
  7. Motion without consideration of beginnings and endings can shelter a unicyclist from time and speed and progress.
  8. The art of unicycling is knowing, in part, when to give in to desire.
  9. It doesn’t make a difference one way or the other if a unicyclist takes a break.
  10. The act of falling partway plus corrections equals movement.
  11. The simple act of reducing your velocity…could eliminate a significant number of sharp turns in the world.
  12. It’s conceivable that someone could study wobbliness long enough to discover a corollary of strength.
  13. When it comes to attracting the opposite sex, don’t compete with bicyclists.
  14. There are limits, too, to slowness on a unicycle…The pace should inch just ahead of sorrow.
  15. A unicycle is who you are. For whatever reason, you are not any other form of transportation. You are a unicycle. Please love yourself.

Photo: Roger Cornfoot, Wikimedia Commons

The Morel of the Story? Think Like a Mushroom

Tuesday, September 9th, 2014

Calling all you fungi (and fun gals), it’s time to celebrate National Mushroom Month.

Our mycological-minded authors know more than a thing or two about the fascinating world of mushrooms—whether its foraging, cultivating, or concocting tasty recipes, we here at Chelsea Green have the books that are sure to answer your mushroom musings.

NEW Mushroom Books in 2014

Organic Mushroom Farming and Mycoremediation - In this comprehensive mushroom guide, mycologist Tradd Cotter shares innovative new methods for urban and off-grid growing, making mushroom-infused beers, morel cultivation, and more. Hear from the author himself and get a taste of his infectious enthusiasm for fungi as he urges people to “think like a mushroom” during his interview on Radio Vermont’s Mark Johnson Show. And, check out Cotter’s wild and cultivated mushrooms in the slideshow of images at the end of this post.

Farming the Woods - This book by Ken Mudge and Steve Gabriel looks at agriculture from a completely new perspective—one that relies on forests for growing a wide range of food and medicinals, rather than open fields with straight rows of crops. Chapter 5 is all about mushrooms including stats on US production, cultivation tips, consumer demand, and species profiles. Here’s a preview of the foreword and introduction for Farming the Woods.

Chelsea Green Classics Featuring Mushroom Content

The Resilient Farm and Homestead - Ben Falk, award-winning author and expert permaculturalist, has written a manual for developing durable, beautiful, and highly functional human habitat systems fit to handle an age of rapid transition. Read what he has to say about the power of fungi and how, in addition to providing food and medicine, their existence makes ecosystems more resilient.

Edible Landscaping with a Permaculture Twist – Think mushrooms and cocktails don’t mix? Think again. Michael Judd shares this recipe for a Maple Mushroom Martini featuring mushroom infused vodka.

Chanterelle Dreams, Amanita Nightmares - This fascinating and fresh look at mushrooms—their natural history, their uses and abuses, their pleasures and dangers—is a splendid introduction to both fungi themselves and to our human fascination with them. Author Greg Marley sat down with us back in 2010 to talk about mushroom culture around the world and of course, his favorite edible mushroom.

And now, a slideshow of ‘shrooms…

Be Good to Your Gut: Nourishing Food for Better Health

Friday, September 5th, 2014

What do illnesses like autism, ADHD, asthma, celiac disease, allergies, and depression have in common? Simple: They can all be linked to the microorganisms present in your gut.

That’s according to the pioneering British MD, Dr. Natasha Campbell-McBride who has found that these afflictions, as well as a long list of others, are linked—a concept she defines as GAPS (Gut and Psychology Syndrome or Gut and Physiology Syndrome).

Problems originate with what we ingest, according to Campbell-McBride. “In our modern world where people are regularly taking antibiotics and other pharmaceutical drugs, where food is laced with chemicals alien to the human physiology, an increasing number of people have damaged, abnormal gut flora dominated by pathogenic microbes,” writes Campbell-McBride in the foreword of a new book on gut health, The Heal Your Gut Cookbook. “As a result, a person’s gut is unable to nourish the body properly; instead it produces large amounts of toxins that absorb into the bloodstream, get spread around the body, and cause disease.”

GAPS refers to disorders, including ADD/ADHD, autism, addictions, depression, and obsessive-compulsive disorder, stemming from or exacerbated by leaky gut and dysbiosis. GAPS also includes chronic gut-related physical conditions, like celiac disease, rheumatoid arthritis, diabetes type one, and Crohn’s disease, as well as asthma, eczema, allergies, thyroid disorders, and more.

How to Fix a Leaky Gut

So, what can you do if your gut has sprung a leak, so to speak?

For many people it means changing their diets – sometimes radically so – in order to replenish necessary bacteria and microbes. It means preparing nutrient-dense foods and taking a more holistic approach to the food that you put into your body, and the bodies of your loved ones.

Over the next few weeks, we will be sharing content from several Chelsea Green books that celebrate restorative ways of eating using nutritious, raw, organic, and seasonal foods, and ways to make and prepare your own food at home.

We start this week with The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet, written by certified holistic health counselor Hilary Boynton and whole-foods advocate Mary G. Brackett.

The Heal Your Gut Cookbook follows the Weston A. Price philosophy that true health is achieved by reintroducing traditional nutrient-dense foods to our everyday meals.

What is the GAPS Diet?

The GAPS Diet is designed to restore the balance between beneficial and pathogenic intestinal bacteria and seal the gut through the elimination of grains, processed foods, and refined sugars and the carefully sequenced reintroduction of nutrient-dense foods, including bone broths, raw cultured dairy, certain fermented vegetables, organic pastured eggs, organ meats, and more.

Since much of the Standard American Diet is comprised of grains, processed foods and refined sugars, one can imagine how challenging this new way of eating may be at first. However, as author Alex Lewin points out, “Hilary Boynton’s and Mary Brackett’s new book makes GAPS accessible to a wide audience, both through its no-nonsense narrative and through its wealth of straightforward, delicious, and healthy recipes.

By reading this book, Lewin feels the intimidation factor towards the GAPS diet is significantly decreased. “It’s as if she is saying, ‘You are not alone. . . and here’s what we’re having for dinner.’”

For a taste of the more than 200 family-friendly, appealing recipes included in this cookbook, check out the below excerpt. You’ll find a hearty beef broth (essential to the GAPS Intro Diet), main entrees, veggie dishes and even ice cream.

Read the foreword for The Heal Your Gut Cookbook and try your hand at what it means to really cook from scratch with one of the following recipes.

The Heal Your Gut Cookbook is on sale now for 35% off until Thursday September 11.

The Heal Your Gut Cookbook: Sample Recipes

Replacing Windows? Understand Your New Glass Options

Thursday, September 4th, 2014

Having been in my passive solar home for 35 years, my original Alcoa windows were showing their age. The time had come to upgrade. My current experience of selecting which window and glass type to purchase turned out to be more formidable than I anticipated even as a professional in solar home design. There now are multiple choices of window types. Some of these new high efficient windows, however, may actually decrease the effectiveness of a passive solar home.

I didn’t expect to run into any problems with purchasing my new windows. Unfortunately, I was in for a surprise. What follows are some useful tips that I hope will help others select which glass option to purchase and help them to navigate the confusion, mis-information and lack of knowledge that I encountered.

When I was designing and supplying prefabricated Green Mountain Solar Homes, Alcoa windows were a ”price” product. Those Alcoa windows, along with other material savings, allowed me to supply these homes at affordable costs – including my own.

As Green Mountain Homes grew, we became Andersen window dealers. Having had lots of experience with Andersen’s products, I decided to use Andersen’s casement windows in our prefabricated homes.

When I built my solar home, I used Alcoa’s standard dual glazed windows with U-Value of 0.52 and Shade Coefficient of 0.88 (1993 ASHRAE Handbook Values). As some readers may know, the windows and patio doors in a passive solar home serve as solar collectors and are strategically placed on the east, south and west walls of the home. The U-Factor and Shade Coefficient are important considerations in choosing windows as solar collectors. The lower the U-Factor, the less heat is lost back out the windows. The higher the Shade Coefficient, more free solar energy is passed through the glazing.

For folks who have read The Passive Solar House, note that the Shading Coefficient (SC) has been succeeded by Solar Heat Gain Coefficient (SHGC) in the United States, however older windows and doors may still refer to their SC value. The relationship between SHGC and SC may be approximated as: SHGC = SC × 0.87. [As a side note: The SHGC is not to be confused with the Solar Heat Gain Factor (SHGF). Solar Heat Gain Factor’s for each North Latitude are published in the ASHRAE Fundamentals and are also listed in Appendix 2 of The Passive Solar House. The SHGF is used to calculate the total amount of heat gained for each month.]

To refresh your memory, U-Factor is a measure of the rate of heat loss. SHGC defines the amount of solar radiation that will pass through the glass. Again, the lower the U-Factor, the less heat is transmitted out the window. The higher the SHGC, the more solar radiation (free heat) will be transmitted into the home.

Going to Andersen’s website, I found that the Series 400 is available with four different types of Annealed Glass:

1. Low-E4
2. Low-E4 Sun
3. Low-E4 SmartSun
4. Low-E4 PassiveSun

Note: The above designations are all registered trademarks of the Andersen.

Now the decision of which of the above would be the correct choice for my solar home in terms of efficiency in heat loss and effectiveness as solar collectors.

Using the “No Grilles” coefficients, the U-Factor and SHGC are as follows:

U-Factor                  SHGC

1. Low-E4                                       .28                         .32
2. Low-E4 Sun                               .28                          .20
3. Low-E4 SmartSun                     .27                          .21
4. Low-E4 PassiveSun                 .30                          .54

Note the significant changes in these coefficients from my original Alcoa windows to Andersen’s Low-E4 PassiveSun:

Old Style Alcoa Dual Glazing                                 New Low-E4 PassiveSun

U-Factor                                                      .52                                                                              .28
SHGF (SC x .87)                              .88 x .87 = .76                                                                       .54

In other words, Low-E4 PassiveSun will lose about half of the heat of my old style glazing, but will admit only 71 percent of the solar radiation. Low E glass has almost become the new standard window; however, if I selected Low-E4 glass, only 59 percent (.32/.54) of the free solar heat will get into the house. It’s obvious that Low E glass is best for applications that are purposely trying to keep heat out.

To help me further I decided to do some comparative calculations.

1. As the basis of the calculations, I will use the Saltbox example given in Chapter 6 of The Passive Solar House, which has the same windows in my own home. Table 6-15 shows the Saltbox to be 48 percent solar in Hartford, Connecticut.

Total Heat Load = 65,170,000 Btus/year
Purchased Energy = 33,710,000 Btus/year or 343 gallons of oil per year

2. Substituting Low-E4 PassiveSun glazing and entering the same data into CSol (The Design Software included in The Passive Solar House), we get the following comparison:

The Passive Solar House book example using old style glazing:

Total Heat Load = 65,170,000 Btus/year
Purchased Energy = 33,710,000 Btus/year or 343 gallons of oil per year
% Solar = 48

Using Andersen Low-E4 PassiveSun Glazing:

Total Heat Load = 55,510,000 Btus/year
Purchased Energy = 34,970,000 Btus/year or 356 gallons of oil per year
% Solar = 37

Note that the percentage of Solar went from 48 to 37 but the Purchased Energy is almost the same.

3. One more example, let’s see what happens if we select the now standard Low-E4 glazing.

Total Heat Load = 55,510,000 Btus/year
Purchased Energy = 42,760,000 Btus/year or 436 gallons of oil per year
% Solar = 23

The above examples make it clear that the best choice for my replacement glass for my passive solar home in Vermont is the Low-E4 PassiveSun glass option. Using the standard Low-E4 glass simply was not the correct choice for me, as it would result in higher fuel usage (22.5 percent) in my Vermont solar home.

Armed with this information, I went to two suppliers for price quotations. One is a national supply house and the other a local supplier. They couldn’t price out my requested Series 400 Low-E4 PassiveSun glazing option because Andersen’s pricing software only allows the supplier to price out the first three options listed above. In fact, both suppliers had never heard of Low-E4 PassiveSun glass. It took several emails and phone calls to Andersen to find out that there is an upcharge for Low-E4 PassiveSun glass. Further after placing the order, I later was advised that there would be a delay in getting my “special” order.

The lesson? Whether you are building a new passive solar home or upgrading an existing one, great care has to be taken in choosing what window type will be best for you.

This is a guest post by author James Kachadorian, who wrote The Passive Solar House, Revised and Expanded Edition.

The Endless Arugula Bed

Tuesday, September 2nd, 2014

Want to save time and money while enjoying your greens as soon as possible in the spring? Consider extending your growing season by overwintering your crops—it’s both frugal and forward thinking.

Ben Falk, author of The Resilient Farm and Homestead, experimented with a bed of arugula by planting it in late September. Using a simple structure of quick hoops and greenhouse film to overwinter the crop, he was able to harvest the sweetest, most flavorful arugula he has ever tasted as early as mid-March!

Try producing your own endless bed of arugula, or experiment with another crop of your choosing, using these instructions from Falk’s book. If you do, you’re sure to have an ample supply of pesto in your future from your excess harvest.

The Resilient Farm and Homestead


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