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Chelsea Green Food Books
Chelsea Green Authors
Leading the New Food Revolution
Local Food, Slow Food, Traditional Food, Organic Food, Real Food
Americans are realizing that our industrialized,
fast-food culture is not working
For more information or to interview one of these authors, contact Jon-Mikel Gates at jgates@chelseagreen.com, 802.295.6300, ext. 111.
Discover These Great Books by Food Activists
Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture
Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human 
health, and are central elements of many different culinary traditions.
Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia. Through these workshops, Katz met many different food activists—varied in their specific projects but united by a passion to bring food back to earth—who inspired him to write The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (coming September 2006). For more information on his workshops visit www.wildfermentation.com.
Jessica Prentice, author of Full Moon Feast, is a professional chef, food activist, speaker, and co founder of the 
Eat Local Challenge (www.locavores.com). She teaches classes in the San Francisco Bay Area that empower students to cook nourishing meals based on locally grown, ethically sound ingredients. She lives in Richmond, California. Visit her Web site, www.wisefoodways.com, for more information and events listings.
Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader is a highly acclaimed nutritionist 
whose work has been published in Country Journal and Annals of Earth. Gussow is living testimony that eating well year-round from an average-sized lot in the suburbs of Piermont, New York, is both possible and desirable. To live this civilized version of "the good life" involves no sacrifice of variety or taste, and only enhances life's sensual pleasures and one's mental outlook.
Linda Faillace is a writer, shepherdess, songwriter, and owner of a country store dedicated to supporting local farmers and locally grown food. She has
studied mad cow disease since the early 1990s. A champion of organic and sustainable farming, farmer’s rights, and strong local communities, Linda lives with her husband, Larry, and their three children in East Warren, Vermont. Her book, Mad Sheep: The True Story Behind the USDA's War on a Family Farm, tells of the Faillace family's courageous fight to save their dairy sheep from being slaughtered after the USDA's false accusations that the animals have mad cow disease.
Dianne Onstad is actively involved in nutrition education and the promotion of organic whole foods, with a special interest in living and raw foods. She is the author of five books, including
Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods.
Whole Foods Companion is the essential resource for health-conscious cooks. It provides a wealth of information on more than 400 natural and whole foods, including the latest nutritional facts along with useful buying tips, fascinating lore and legends, and traditional uses.
Dan Wing, co-author with Alan Scott of Bread Builders: Hearth Loaves and Masonry Ovens 
a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels.
Kelly Gibson is a longtime Chicago resident and co-leader of the Slow Food Chicago chapter. She is co-author, with Portia Belloc Lowndes, of The Slow Food Guide to Chicago. Gibson is on the board of Slow Food USA.
Slow Food is dedicated to preserving regional cuisines and food traditions worldwide. In addition the organization advocates biodiversity, taste education, conviviality, and the pleasures of the table. Participants in the Slow Food movement are committed to finding alternatives to the standardization of the world's tastes while promoting local, seasonal foods and virtuous globalization.
Slow Food City Guide Series
Other Chelsea Green Slow Food books
More Chelsea Green Food Titles
American Farmstead Cheese
The Complete Guide to Making and Selling Artisan Cheeses
by Paul Kindstedt; with the Vermont Cheese Council
Seeds of Deception
Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating
by Jeffrey M. Smith