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


Atlas of American Artisan Cheese

Atlas of American Artisan Cheese

By Jeffrey Roberts

The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library—guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods—it will be the source of many a fabulous food adventure.

Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide—shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.

The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.

Available in: Paperback

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Atlas of American Artisan Cheese

Carlo Petrini, Jeffrey Roberts, Allison Hooper

Paperback $35.00

The Wild Wisdom of Weeds

The Wild Wisdom of Weeds

By Katrina Blair

The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit.  More than just a field guide to wild edibles, it is a global plan for human survival. 

When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. 

Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free!

The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed.  These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages.

Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.    

Available in: Paperback

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The Wild Wisdom of Weeds

Sandor Ellix Katz, Katrina Blair

Paperback $29.95

Simple Food for the Good Life

Simple Food for the Good Life

By Helen Nearing

Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green.

Simple Food for the Good Life is a jovial collection of "quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise." Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest.

Here is an antidote for the whole foods enthusiast who is "fed up" with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table.

"The funniest, crankiest, most ambivalent cookbook you'll ever read," said Food & Wine magazine. "This is more than a mere cookbook," said Health Science magazine: "It belongs to the category of classics, destined to be remembered through the ages."

Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.

Available in: Paperback

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Simple Food for the Good Life

Helen Nearing

Paperback $25.00

Genetic Roulette

Genetic Roulette

By Jeffrey M. Smith

Eating genetically modified food is gambling with every bite.

The biotech industry's claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book. Sixty-five health risks of the foods that Americans eat every day are presented in easy-to-read two-page spreads. The left page is designed for the quick scanning reader; it includes bullets, illustrations, and quotes. The right side offers fully referenced text, describing both research studies and theoretical risks. The second half of Genetic Roulette shows how safety assessments on GM crops are not competent to identify the health problems presented in the first half. It also exposes how industry research is rigged to avoid finding problems.

This book, prepared in with input by more than 30 scientists, is for anyone wanting to understand GM technology, to learn how to protect themselves, or to share their concerns with others. It is presented in the clear, accessible style that made Jeffrey Smith's Seeds of Deception the world's best-selling book on genetically engineered foods. As the world's most complete reference on the health risks of GM foods, Genetic Roulette is also ideal for schools and libraries.

Available in: Hardcover

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Genetic Roulette

Jeffrey M. Smith

Hardcover $27.95