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Sandor Ellix Katz

August 14, 2017

Sandor Katz at Sterling College

On August 14, world-renowned fermentation educator and author Sandor Katz will lead a hands-on exploration of the production of fermented vegetables, fruits, grains, and beans.

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Featured Author

Michael Phillips

Michael Phillips

Michael Phillips is a farmer, writer, carpenter, orchard consultant, and speaker who lives with his wife, Nancy, and daughter, Grace, on Heartsong Farm in northern New Hampshire, where they grow apples and a variety of medicinal herbs. Michael is the author of The Apple Grower (Chelsea Green, 2005) and The Holistic Orchard (2011), and teamed up with Nancy to write The Herbalist's Way (2005). His Lost Nation Orchard is part of the Holistic Orchard Network, and Michael also leads the community orchard movement at

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Upcoming Events

April 25th, 2017 - 7:00 pm

Chuck Collins at Reading Public Library

Location: Reading Public Library, Reading, MA | Authors: Chuck Collins

Chuck will discuss his new book, "Born on Third Base," at the Reading Public Library on April 25, 2017 at 7:00 PM. Books will be available for sale and signing at the event.

Category: Business & Economy | Transition, Homesteading & Community Resilience | Politics & Public Policy
Format: Book Reading/Signing 
Book: Born on Third Base - A One Percenter Makes the Case for Tackling Inequality, Bringing Wealth Home, and Committing to the Common Good 


June 5th, 2017 - 7:00 pm

Pascal Baudar at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Pascal Baudar

Wildcrafting: Food & Beverages from the Natural World: Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter. June 5-9

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Category: Food & Drink | Science, Nature & Environment
Format: Course 
Book: The New Wildcrafted Cuisine - Exploring the Exotic Gastronomy of Local Terroir 

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