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

Full Moon Feast

Food and the Hunger for Connection

By Jessica Prentice
Foreword by Deborah Madison

Availability: In Stock


Available Date:
April 01, 2006


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


Chasing Chiles

Chasing Chiles

By Gary Paul Nabhan and Kraig Kraft and Kurt Michael Friese

Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.

Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir.

Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.

Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.

Available in: Paperback

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Chasing Chiles

Gary Paul Nabhan, Kraig Kraft, Kurt Michael Friese

Paperback $17.95

The Art of Natural Cheesemaking

The Art of Natural Cheesemaking

By David Asher

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.

This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:

•    How to source good milk, including raw milk;

•    How to keep their own bacterial starter cultures and fungal ripening cultures;

•    How make their own rennet—and how to make good cheese without it;

•    How to avoid the use of plastic equipment and chemical additives; and

•    How to use appropriate technologies.

Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Available in: Paperback

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The Art of Natural Cheesemaking

Sandor Ellix Katz, David Asher

Paperback $34.95



By Andrew Moore

The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered.

So why have so few people heard of the pawpaw, much less tasted one? 

In Pawpaw, author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit’s own “Johnny Pawpawseed”), but also regular folks who remember eating them in the woods as kids, but haven’t had one in over fifty years.

As much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways—how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven’t yet eaten a pawpaw, this book won’t let you rest until you do. 

Available in: Hardcover

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Andrew Moore, Michael W. Twitty

Hardcover $26.00

The Farmer and the Grill

The Farmer and the Grill

By Shannon Hayes

The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.

In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.

Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

Available in: Paperback

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The Farmer and the Grill

Joel Salatin, Shannon Hayes

Paperback $21.95