Chelsea Green Publishing

Chelsea Green Blog

The Raw Milk Revolution: Now Available!

When health and business journalist David E. Gumpert, author of the newly released Raw Milk Revolution: Behind America’s Emerging Battle Over Food Rights decided to look beyond the official FDA statement on raw milk and pasteurization, he encountered farmers and producers of nutritional supplements who told a very different story.

“Raw milk is produced a lot differently than conventional milk. I mean, now you just look at these cows here. They are so clean compared to what you’re going to find with cows standing in a feedlot, standing in manure all day.

“Milk is really our first processed food, which is pretty important to keep in mind, because when you heat milk, even for a short time, you kill not only pathogens, but you kill off certain enzymes and certain, what we now know to be beneficial bacteria. So you are changing the composition of the milk.

“We also know, after many years of consuming highly processed foods, is that we have skyrocketing rates of obesity, we have skyrocketing rates of asthma, serious problems with diabetes. It’s a, almost what a lot of people refer to now as “a dead liquid.” It’s . . . the only resemblance to milk is that it’s white.”

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The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More
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