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Angels by the River: A Memoir

In Angels by the River, James Gustave “Gus” Speth recounts his unlikely path from a southern boyhood through his years as one of the nation’s most influential mainstream environmentalists and eventually to the system-changing activism that shapes his current work. Born and raised in an idyllic but racially divided town that later beca......


Fermentation Workshop with Sandor Ellix Katz DVD Trailer


Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz a.......

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Hot off the Press: New Fall Books!

What better way to ease the transition from summer fun to the fall months than exploring all our exciting new books.

Whether you are looking for the ultimate mushroom guide; take the next leap in permaculture; get everything out of those weeds in your backyard; improve your digestive health or  just curl up with a  memoir -- you'll find that and much more!

For thirty years, Chelsea Green has published books that you will turn to again and again. We don't ...
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Submitted by admin on October 29, 2014 09:52 AM
Move Over Squirrels, It's Acorn Harvesting Time

One thing you can count on this time of year is an abundance of acorns underfoot. Why should the squirrels have all these nutrient rich nuts to themselves?

Acorns are completely edible, according to fermentation expert Sandor Katz, and they have historically been a critical source of nutrition for many native peoples in North America and elsewhere.  In the following excerpt from his book, The Art of Fermentation, Katz encourages readers to tap into this abundant food resource and start experimenting with acorns.

Sorry squirrels. ***** Acorns, the nuts of ...
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Submitted by admin on October 27, 2014 10:05 AM
Capturing Landscape in a Wine: The Unlikely Vineyard

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

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

"Our farming came from wanting to grow particular vegetables for our restaurant kitchen. Once we started going with the restaurant garden and farm, I also became interested in the process of making wine. I was doing a ...
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Submitted by admin on October 23, 2014 12:24 PM
Eliot Coleman's Guide to Creating a Root Cellar

As temperatures start to drop, make sure you are ready to preserve your root vegetable harvest in a soundly constructed, home storage system. In the following excerpt (adapted for the web) from Four-Season Harvest, Eliot Coleman shares his expertise on building a successful root cellar.

For more step-by-step projects to jumpstart your season extension plans and prepare your spring plantings, check out these links: The Endless Arugula Bed The Ultimate, Bombproof Sheet Mulch Grow Mushrooms on Your Jeans And more... ***** How to Build a Root Cellar
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Submitted by admin on October 20, 2014 10:35 AM
In Memoir, Environmental Insider Calls for Radical Change

As an influential figure in America's environmental movement, Gus Speth can boast quite a remarkable resume–co-founder of the Natural Resources Defense Council, founder of the World Resources Institute, dean of the Yale School of Forestry and Environmental Studies, environmental advisor to Presidents Carter and Clinton, and the list goes on.

Yet, as a southern gentleman, boasting isn't really his style. Instead Speth prefers to acknowledge the long list of people that have helped him along the way—his "angels by the river, " as he calls them.

Speth's new memoir, Angels by the ...
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Submitted by admin on October 16, 2014 09:30 AM
Defending Beef: The Case for Sustainable Meat

While no single book can definitively answer the thorny question of how to feed the Earth's growing population, Defending Beef makes the case that, whatever the world's future food system looks like, cattle and beef can and must be part of the solution.

In Defending Beef, Nicolette Hahn Niman — a longtime vegetarian — argues that cattle are neither inherently bad for the Earth nor is meat bad for our own nutritional health. In fact, properly managed livestock play an essential role in maintaining grassland ecosystems by functioning as surrogates ...

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