Chelsea Green Publishing

In Late Winter We Ate Pears

A Year of Hunger and Love

By Deirdre Heekin and Caleb Barber
Foreword by Rowan Jacobsen

Availability: In Stock


Available Date:
June 02, 2009

$25.00 $20.00

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers' lane amid the olive groves outside Prato.

The recipes in In Late Winter We Ate Pears are every bit as delicious as the memories. Selections such as red snapper with fennel sauce, fresh figs with balsamic vinegar and mint, and frangipane and plum tart capture the essence of Italy. Following the tradition of Italian cuisine, the 80 recipes are laid out according to season, to suggest taking advantage of your freshest local ingredients.

Whether you are an experienced cook looking for authentic Italian recipes or a beginner wanting to immerse yourself in the romance of a young couple's culinary adventure, In Late Winter We Ate Pears provides rich sustenance in the best tradition of travel and food writing.

Cheers to Chef Barber and writer Deirdre Heekin for sharing these marvelous recipes from Osteria Pane e Salute (Pane translates as bread and Salute as health) and for sharing the story of a most inspired year spent in Italy. In Late Winter We Ate Pears is a testament that bread and health are the things that make a good life.


"Just right! An inspiring and informative personal quest and a deeply felt journey into the heart and soul of Italian artisinal cuisine."--Anthony Bourdain, author of A Cook's Tour and Kitchen Confidential

"Not just a cookbook but a love story--between a man and a woman, a couple and two countries, a chef and a writer and the food they love. Deirdre Heekin and Caleb Barber understand the meaning of nurture, and they serve their readers lavishly, inviting us into their story and their kitchen. We savor the flavor of their lives and their table in prose that is good enough to eat."--Julia Alvarez, author of In the Time of the Butterflies and A Cafecito Story

"Enchanting!"--Joan Nathan, author of Jewish Cooking in America

"As beautifully and evocatively written as any novel."--Hartford Courant

"In our mad-rush society, these enchanting essays and delicious recipes remind us of what Italians have always known: one of life's greatest pleasures is to linger at the table with good food and the company of loved ones. And now Deirdre Heekin and Caleb Barber have given us a truly original guide that teaches us, once again, to taste, to savor, to love."--John Searles, author of Boy Still Missing

"A winning and well-written volume full of honest Italian cooking and memories."--Publishers Weekly

"A treat for the senses. The writing will encourage all readers to sit down and savor. You can almost taste the recipes as you read them. Simple and clear instructions will bring Italy into the kitchens of even the most faint-hearted of cooks."--Bill Eichner, author of The New Family Cookbook

"I was charmed by the devotion of these two young Americans to the cuisine and customs of Italy. Deirdre Heekin's thoughtful narrative captures the essence of my country so that I'm made to see it through fresh eyes."--Francesca Duranti, author of Left-Handed Dreams and The House on Moon Lake

"The vignettes of their working Italian sojourns, during which they absorbed many secrets of kitchen and culture, bring a vivid allure to their narrative, just as the fruits of their experience are everywhere apparent in their marvelous osteria."--The Common Reader

"This winning little tome will convince you that the owners of Woodstock's Pane e Salute are bringing true Italian sensibility to this snowy northern state with their osteria."--Epicurious


Deirdre Heekin

Deirdre Heekin is the author of An Unlikely Vineyard. She is the proprietor and wine director of Osteria Pane e Salute, an acclaimed restaurant and wine bar in Woodstock, Vermont. Heekin and her husband and head chef, Caleb Barber, are the authors of In Late Winter We Ate Pears (Chelsea Green, 2009), and she is also the author of Libation: A Bitter Alchemy (Chelsea Green, 2009) and Pane e Salute (Invisible Cities Press, 2002). Heekin and her husband live on a small farm in Vermont, where they grow both the vegetables for their restaurant and natural wines and ciders for their la garagista label.

Caleb Barber

Deirdre Heekin and Caleb Barber are the proprietors and, respectively, wine director and head chef of Osteria Pane e Salute, a boutique restaurant and wine bar in Woodstock, Vermont, recently acclaimed in Bon Appétit, The Boston Globe, Travel and Leisure, and Attaché. Heekin and Barber grow most of their own produce in addition to working with local farm partners. In preparation for his role as head chef of Osteria Pane e Salute, Barber apprenticed with an artisanal baker and in a small trattoria in Tuscany.

Heekin and Barber live in Barnard, Vermont, where Heekin produces artisanal after-dinner brandies and micro-vintage garage wine for the osteria. Visit Deirdre and Caleb's blog, Fuoricitta (Out of The City), at


An Unlikely Vineyard

An Unlikely Vineyard

By Deirdre Heekin

Named one of the Best Wine Books of 2014 by The New York Times, An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin’s farm from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment.

Is it possible to capture landscape in a bottle? To express its terroir, its essence of place—geology, geography, climate, and soil—as well as the skill of the winegrower?

That’s what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, eight-acre hillside farm and vineyard in Vermont.

But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from cider and perry making to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases. As Eric Asimov, chief wine critic for The New York Times, writes, “I love this book, which conveys beautifully why the best wine is, at heart, an agricultural expression.”

Challenged by cold winters, wet summers, and other factors, Deirdre and Caleb set about to grow not only a vineyard, but an orchard of heirloom apples, pears, and plums, as well as gardens filled with vegetables, herbs, roses, and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture, and biodynamic farming.

Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.

Available in: Paperback, eBook

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An Unlikely Vineyard

Deirdre Heekin, Alice Feiring

eBook $25.00


Holiday Cocktail Camp

A public reading by Deirdre Heekin, author of Libation, A Bitter Alchemy

Caleb Barber and Deirdre Heekin Discuss Slow Food Heirloom Recipes from Italy

Deirdre Heekin discusses her path to writing Libation

Caleb Barber and Deirdre Heekin Discuss Slow Food Heirloom Recipes from Italy - Full Version


The Metabolic Approach to Cancer

The Metabolic Approach to Cancer

By Nasha Winters and Jess Higgins Kelley

The Optimal Terrain Ten Protocol to Reboot Cellular Health

Since the beginning of the twentieth century, cancer rates have increased exponentially—now affecting almost 50 percent of the American population. Conventional treatment continues to rely on chemotherapy, surgery, and radiation to attack cancer cells. Yet research has repeatedly shown that more than 75 percent of cancer cases are directly linked to diet and lifestyle. The Metabolic Approach to Cancer is the book we have been waiting for—it offers an innovative, metabolic-focused nutrition protocol that actually works. Naturopathic, integrative oncologist and cancer survivor Dr. Nasha Winters and nutrition therapist Jess Higgins Kelley have identified the ten key elements of a person’s “terrain” (think of it as a topographical map of our body) that are crucial to preventing and managing cancer. Each terrain element—including the immune system, inflammation, hormones, toxin exposures, and blood sugar balance—is illuminated as it relates to the cancer process, then given a heavily researched and tested, non-toxic and metabolic, focused nutrition prescription.

The metabolic theory of cancer—that cancer is fueled by high carbohydrate diets, not “bad” genetics—was introduced by Nobel Prize-laureate and scientist Otto Warburg in 1931. It has been largely disregarded by conventional oncology ever since. But this theory is resurging as a result of research showing incredible clinical outcomes when cancer cells are deprived of their primary fuel source (glucose). The ketogenic diet—which relies on the body’s production of ketones as fuel—is the centerpiece of The Metabolic Approach to Cancer. Further, Winters and Kelley explain how to harness the anticancer potential of phytonutrients abundant in low-glycemic plant and animal foods to address the 10 hallmarks of cancer—an approach Western medicine does with drug based therapies.

Their optimized, genetically-tuned diet shuns grains, legumes, sugar, genetically modified foods, pesticides, and synthetic ingredients while emphasizing whole, wild, local, organic, fermented, heirloom, and low-glycemic foods and herbs. Other components of their approach include harm-reductive herbal therapies like mistletoe (considered the original immunotherapy and common in European cancer care centers) and cannabinoids (which shrink tumors and increase quality of life, yet are illegal in more than half of the United States). Through addressing the ten root causes of cancer and approaching the disease from a nutrition-focused standpoint, we can slow cancer’s endemic spread and live optimized lives.

Available in: Hardcover

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The Metabolic Approach to Cancer

Nasha Winters, Jess Higgins Kelley, Kelly Turner

Hardcover $29.95

Keeping a Family Cow

Keeping a Family Cow

By Joann S. Grohman

The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family.

Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on:

•    The health benefits of untreated milk;
•    How to milk a cow effectively and with ease;
•    Choosing your dairy breed;
•    Drying off your cow;
•    Details on calving and breeding;
•    The importance of hay quality and how to properly feed your cow;
•    Fencing and pasture management;
•    Housing, water systems, and other supplies;
•    Treating milk fever and other diseases and disorders;
•    Making butter, yogurt, and cheese, and, of course . . .
•    . . . Everything else the conventional dairy industry doesn’t tell us!

Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies.

Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.

Available in: Paperback, eBook

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Keeping a Family Cow

Joann S. Grohman

Paperback $19.95

Scientists under Attack

Scientists under Attack

By Bertram Verhaag

When scientist Arpad Pusztai reported that genetically modified (GM) foods caused serious health problems in rats, he was a hero at his prestigious UK institute -- for two days. But after two phone calls (apparently) from the Prime Minister's office, he was fired, gagged, and mercilessly attacked. When UC Berkely professor Ignacio Chapela discovered GM corn contamination in Mexico, he too faced a firestorm of distortion and denial that left him struggling to salvage his career. Find out how the biotech industry "engineers" the truth and what they are trying to hide from you. By Bertram Verhaag, with bonus film: Monster Salmon.

Available in: DVD

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Scientists under Attack

Bertram Verhaag

DVD $19.95

Fresh Food from Small Spaces

Fresh Food from Small Spaces

By R.J. Ruppenthal

Books on container gardening have been wildly popular with urban and suburban readers, but until now, there has been no comprehensive "how-to" guide for growing fresh food in the absence of open land. Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics.

Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into commercial-quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can imagine, including sustainable nurseries for honeybees and chickens. Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food.

With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container "terracing." Those with access to yards can produce even more.

Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year. In an era of declining resources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of local, fresh foods.

Available in: Paperback, eBook

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Fresh Food from Small Spaces

R.J. Ruppenthal

Paperback $24.95