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Defending Beef: The Case for Sustainable Meat Production

For decades it has been nearly universal dogma among environmentalists that livestock are Public Enemy Number One. In her new book, Defending Beef, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. Defending Beef is simultaneously a book about big ideas and the p......


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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Thanksgiving Menu Ideas From Chelsea Green

Thinking about cooking a pasture-raised turkey this year or adding a new recipe to your Thanksgiving repertoire? Look no further than these delicious dishes from our authors whose books focus on nourishing food and how to produce it sustainably.

Starting with the star of many Thanksgiving tables, Shannon Hayes (Long Way on a Little) walks you through how to prepare a pasture-raised turkey and gives you her favorite recipe for Walnut-Sausage Stuffing, in the excerpt below.

To add some leafy greens and fresh vegetables to the menu, ...
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Submitted by admin on November 26, 2014 09:30 AM
Make the Most of Your Woods with Forest Farming

Many people think forests are primarily reserved for timber and firewood harvesting. Not so, according to forest farmers Ken Mudge and Steve Gabriel.

In their new book Farming the Woods, they invite a remarkably different perspective: that a healthy forest can be maintained while growing a wide range of food, medicine, and other non-timber products.

Permaculture Magazine calls this book, "a tome destined to become a classic." It includes a wealth of information on how to cultivate, harvest, and market high-value non-timber forest crops such as American ginseng, shiitake mushrooms, maple syrup, fruit and nut trees, ornamental ferns, and ...
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Submitted by admin on November 22, 2014 12:00 PM
Happy Holidays from Chelsea Green Publishing!

We've kicked off our Holiday Sale - with 35% off any purchase at our on-line bookstore. Simply use the code CGS14 at checkout from now until the end of the year. Along with this great discount, we have free shipping on any orders over $100*.

Is there a small farmer or organic gardener on your gift list? How about a builder? Or foodies and cooks? Whomever you have on your shopping list, we've got you covered. Don't forget about our bundles, sets and ...
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Submitted by admin on November 19, 2014 09:30 AM
Tasty Ways to Use Pumpkin Seeds

As much as we love pumpkins, sometimes it can be a challenge to figure out how to take advantage of all those nourishing seeds. Packed with rich nutrients such as magnesium, zinc, and plant-based omega-3s, these seeds are certainly worth the extra effort in the kitchen.  If you’re tired of the standard roasting drill, try some of the following alternative ways to enjoy pumpkin seeds.

But first, remember to soak your seeds. All seeds, as well as nuts, grains, and beans, have phytic acid and enzyme inhibitors that hinder healthy digestion. According to the ...

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Submitted by admin on November 17, 2014 11:54 AM
Chelsea Green Publishing Turns 30!

Explore a slideshow of cover images from some of our most iconic books over the past 30 years. Excerpts from these books and close to 100 others are all part of a new Chelsea Green anthology celebrating our 30th anniversary - The Chelsea Green Reader.

This collection offers readers a glimpse into our wide-ranging list of books and authors and to the important ideas that they express. Interesting and worth reading in their own right, the individual passages when taken as a whole trace the evolution of a highly successful small publisher—something that ...
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Submitted by admin on November 14, 2014 11:03 AM
Fresh Fig Pecan Bread for the Holidays

Sure to be a hit at any holiday gathering, master bread baker Richard Miscovich describes this Fig Pecan Bread as slightly sweet, delicious, nutritious, and soothing. Here is the full recipe from his latest book, From the Wood-Fired Oven.

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Fig Pecan Bread By Richard Miscovich

One of my favorite baking books—and one that gives me a lot of inspiration to develop new breads—is The Book of Bread by Jérôme Assire. It’s a beautiful book with great photos of breads from around the world. I was ready to put a dried ...
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