Chelsea Green Publishing

Full Moon Feast

Pages:374 pages
Book Art:Black and white illustrations
Size: 7 x 10 inch
Publisher:Chelsea Green Publishing
Paperback: 9781933392004
Pub. Date April 01, 2006
eBook: 9781603580199
Pub. Date April 05, 2012

Full Moon Feast

Food and the Hunger for Connection

By Jessica Prentice
Foreword by Deborah Madison

Availability: In Stock


Available Date:
April 01, 2006


Availability: In Stock


Available Date:
April 05, 2012

$25.00 $20.00

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.

In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.


"Full Moon Feast is the perfect title for this surprising and ultimately hopeful book. It is full of fascinating information and lived wisdom about the plants and animals, fish and birds we consume and how we are misusing the planet we share with them. Prentice assigns a collage of traditional names to the thirteen moons of the lunar year, then leads the reader through the seasons, using ideas the moon's names suggest to introduce a rich stew of fascinating food lore topped off by recipes that illustrate the chapter's themes. Like a memorable meal, Full Moon Feast is convivial, stimulating, comforting, at times piquant, and always deeply satisfying. A feast indeed!"--Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader

"Fired by the abuses of modern industrialism, this poet-chef tells her life story as a vision-quest for a world of harmony and connectedness, which she finds in the voices of traditional cultures past and present, condensed in poems, myths, foods, feasts and fasts, tuned to the rhythm of the seasons. As we follow her lunar calendar from Hunger Moon to Wolf Moon, we discover in recipes for Nettle Soup, Sourdough Crackers, Yarrow Ale, new uses and new meanings in the gifts of earth and sea. Meanings multiply in a work that is not a quick bite, but a vertical tasting to be savored slowly."--Betty Fussell, author of The Story of Corn and My Kitchen Wars, A Memoir


"Jessica Prentice’s far-ranging culinary explorations bring us back to the rhythms of seasonal being. Drawing upon mythology, history, and contemporary struggles, Full Moon Feast reminds us of ancient cultural wisdom, encourages us to deepen our connections to the sources of our food, and invites us to make these seasonal rhythms our own."--Sandor Katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Jessica Prentice

Jessica Prentice is both a professional chef and a passionate home cook. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen. Jessica currently writes a New Moon Newsletter called Stirring the Cauldron that is sent out to internet subscribers around the world on each new moon. Jessica coined the term "locavore" and helps sponsor an annual Eat Local Challenge ( She is one of the founding worker-owners of Three Stone Hearth, a community-supported kitchen in West Berkeley ( and speaks nationally on building sustainable food systems.


Three Stone Hearth


The Preserving the Harvest Set (2-Book Bundle)

The Preserving the Harvest Set (2-Book Bundle)

By Carol Deppe

If you're a dedicated gardener you probably know about hot-water-bath canning and pickling, but there are many other ways to preserve the bounty of your harvest so it will last the whole year. This set combines a classic book on food preservation with a new book on gardening that includes some innovative preservation methods.

Unlike most books on putting up food, Preserving Food without Freezing or Canning doesn't assume that you will boil or freeze your vegetables and fruits. It is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are more nutritious and energy efficient. As Eliot Coleman says, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce . . . foods that have been celebrated for centuries and are considered gourmet delights today."

The Resilient Gardener is both a conceptual and a hands-on gardening book, and is suitable for gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years.

Available in: Quantity pack

Read More

The Preserving the Harvest Set (2-Book Bundle)

Carol Deppe

Quantity pack $54.85

The Uses of Wild Plants

The Uses of Wild Plants

By Frank Tozer

A must-have for foragers, botanists, herbalists, gardeners, permaculturists, and anyone who wants to learn more about wild plants, this insightful guide provides interesting and valuable uses for more than 1200 species in 500 genera of wild plants found throughout North America and beyond.

The Uses of Wild Plants provides a survey of how plants have been used for food, drink, medicine, fuel, clothing, intoxicants, and more throughout history. Each listing includes a detailed description and drawing to aid in identifying these valuable plants in your garden and in the wild.

Greenthumbs will learn cultivation techniques for the most significant of these plants, and their uses in the garden. Tozer foresees a future where plants are an integral part of an ecologically sustainable society. They will provide renewable sources of energy, fertilizer, chemicals, building materials, and more, and will give us the means to clean our waterways and groundwater, desalinate soil, recover valuable nutrients from waste, and maybe even help to slow global warming.

Available in: Paperback

Read More

The Uses of Wild Plants

Frank Tozer

Paperback $24.95

The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

Read More

The Gourmet Butcher's Guide to Meat

Cole Ward, Karen Coshof

Hardcover $49.95

This Organic Life

This Organic Life

By Joan Dye Gussow

Joan Dye Gussow is an extraordinarily ordinary woman. She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply--and in more eloquent detail--about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direction. Joan is a suburbanite with a green thumb, with a feisty, defiant spirit and a relentlessly positive outlook.

At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California--not to mention Central and South America, Australia, or Europe--consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing.

Joan's story is funny and fiery as she points out the absurdities we have unthinkingly come to accept. You won't find an electric can opener in this woman's house. In fact, you probably won't find many cans, as Joan has discovered ways to nourish herself, literally and spiritually, from her own backyard. If you are looking for a tale of courage and independence in a setting that is entirely familiar, read her story.

Available in: Paperback, eBook

Read More

This Organic Life

Joan Dye Gussow

Paperback $19.95