Chelsea Green Publishing

Simple Food for the Good Life

Pages:309 pages
Size: 5.5 x 8.5 inch
Publisher:Chelsea Green Publishing
Paperback: 9781890132293
Pub. Date January 01, 1990
eBook: 9781603580540
Pub. Date January 01, 1990

Simple Food for the Good Life

Random Acts of Cooking and Pithy Quotations

Availability: In Stock

Paperback

Available Date:
January 01, 1990

$25.00

Availability: In Stock

eBook

Available Date:
January 01, 1990

$25.00 $20.00

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.

ABOUT THE AUTHOR

Helen Nearing

Helen Nearing left city life with her husband, Scott, nearly sixty years ago to move first to Vermont and then to their farm in Harborside, Maine. The Nearings' food and living philosophies have provided the guidelines for many who seek a simpler way of life. Helen is the author of Wise Words for the Good Life: A Homesteader's Personal Collection, Loving and Leaving the Good Life, Simple Food for the Good Life, and co-author (with Scott Nearing) of The Maple Sugar Book.

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The Maple Sugar Book

The Maple Sugar Book

By Helen Nearing and Scott Nearing

A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

Available in: Paperback

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The Maple Sugar Book

Helen Nearing, Scott Nearing

Paperback $25.00

Loving and Leaving the Good Life

Loving and Leaving the Good Life

By Helen Nearing

Helen and Scott Nearing, authors of Living the Good Life and many other bestselling books, lived together for 53 years until Scott's death at age 100. Loving and Leaving the Good Life is Helen's testimonial to their life together and to what they stood for: self-sufficiency, generosity, social justice, and peace.

In 1932, after deciding it would be better to be poor in the country than in the city, Helen and Scott moved from New York Ciy to Vermont. Here they created their legendary homestead which they described in Living the Good Life: How to Live Simply and Sanely in a Troubled World, a book that has sold 250,000 copies and inspired thousands of young people to move back to the land.

The Nearings moved to Maine in 1953, where they continued their hard physical work as homesteaders and their intense intellectual work promoting social justice. Thirty years later, as Scott approached his 100th birthday, he decided it was time to prepare for his death. He stopped eating, and six weeks later Helen held him and said goodbye.

Loving and Leaving the Good Life is a vivid self-portrait of an independent, committed and gifted woman. It is also an eloquent statement of what it means to grow old and to face death quietly, peacefully, and in control. At 88, Helen seems content to be nearing the end of her good life. As she puts it, "To have partaken of and to have given love is the greatest of life's rewards. There seems never an end to the loving that goes on forever and ever. Loving and leaving are part of living."

Helen's death in 1995 at the age of 92 marks the end of an era. Yet as Helen writes in her remarkable memoir, "When one door closes, another opens." As we search for a new understanding of the relationships between death and life, this book provides profound insights into the question of how we age and die.

Available in: Paperback, eBook

Read More

Loving and Leaving the Good Life

Helen Nearing

Paperback $25.00

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The Maple Sugar Book

The Maple Sugar Book

By Helen Nearing and Scott Nearing

A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.

And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.

Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.

Available in: Paperback

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Paperback $25.00

This Organic Life

This Organic Life

By Joan Dye Gussow

Joan Dye Gussow is an extraordinarily ordinary woman. She lives in a home not unlike the average home in a neighborhood that is, more or less, typically suburban. What sets her apart from the rest of us is that she thinks more deeply--and in more eloquent detail--about food. In sharing her ponderings, she sets a delightful example for those of us who seek the healthiest, most pleasurable lifestyle within an environment determined to propel us in the opposite direction. Joan is a suburbanite with a green thumb, with a feisty, defiant spirit and a relentlessly positive outlook.

At the heart of This Organic Life is the premise that locally grown food eaten in season makes sense economically, ecologically, and gastronomically. Transporting produce to New York from California--not to mention Central and South America, Australia, or Europe--consumes more energy in transit than it yields in calories. (It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York.) Add in the deleterious effects of agribusiness, such as the endless cycle of pesticide, herbicide, and chemical fertilizers; the loss of topsoil from erosion of over-tilled croplands; depleted aquifers and soil salinization from over-irrigation; and the arguments in favor of "this organic life" become overwhelmingly convincing.

Joan's story is funny and fiery as she points out the absurdities we have unthinkingly come to accept. You won't find an electric can opener in this woman's house. In fact, you probably won't find many cans, as Joan has discovered ways to nourish herself, literally and spiritually, from her own backyard. If you are looking for a tale of courage and independence in a setting that is entirely familiar, read her story.

Available in: Paperback, eBook

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Mastering Stocks and Broths

Mastering Stocks and Broths

By Rachael Mamane

Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for.

Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen.

The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further.

Perhaps most important to remember: a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.

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The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

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