Chelsea Green Publishing

Online Catalogs & Media Site

Fall 2013

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  1. Earth User's Guide to Teaching Permaculture

    Earth User's Guide to Teaching Permaculture

    By Rosemary Morrow

    Permaculture design is a powerful tool for creating systems that meet our human needs but also support the ecosystem as a whole. It applies ecological principles to designing gardens, farms, community projects, even entire human settlements. The standard seventy-two-hour Permaculture Design (PDC) course is taught all over the world to farmers, gardeners, design professionals, and world changers who want to practically create a healthier, more equitable planet.

    Rosemary Morrow offers evidence for permaculture’s effectiveness and describes each unit of the PDC’s curriculum. This fully revised and updated edition contains a wealth of technical information for teaching permaculture design and includes new findings in emerging disciplines such as regenerative agriculture. Earth User’s Guide to Teaching Permaculture is of key relevance to teachers and students of architecture, landscape design, ecology, and other disciplines like geography, regenerative agriculture, agro-ecology, and agroforestry, as well as permaculture design. It leads the reader step by step through a recommended course structure, providing a flexible approach that encourages the adaptation of the materials for specific bioregional and cultural conditions. With advice on teaching aids, topics for class discussion, extensive reading lists, and tips on teaching adults, this book is bound to be an invaluable friend to the experienced and novice teacher alike.

    Paperback $29.95

    PUB DATE February 21, 2014

    PUBLISHER Permanent Publications

  2. Slow Wine 2014

    Slow Wine 2014

    By Slow Food Editore

    For the third year running, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2014 doesn’t simply select and review Italy’s finest bottles. It describes what’s in the glass, but it also tells you what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10% to anyone who visits them with a copy of Slow Wine in hand.

    Paperback $25.00

    PUB DATE February 21, 2014

    PUBLISHER Slow Food Editore

  3. 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.

    Hardcover $49.95

    PUB DATE January 31, 2014

    PUBLISHER Chelsea Green Publishing

  4. Out on a Limb

    Out on a Limb

    By Benjamin Kilham

    In Out on a Limb, Ben Kilham invites us into the world he has come to know best: the world of black bears. 

    For decades, Kilham has studied wild black bears in a vast tract of Northern New Hampshire woodlands. At times, he has also taken in orphaned infants—feeding them, walking them through the forest for months to help them decipher their natural world, and eventually reintroducing them back into the wild. Once free, the orphaned bears still regard him as their mother. And one of these bears, now a 17-year-old female, has given him extraordinary access to her daily life, opening a rare window into how she and the wild bears she lives among carry out their daily lives, raise their young, and communicate.

    Witnessing this world has led to some remarkable discoveries.  For years, scientists have considered black bears to be mostly solitary.  Kilham's observations, though, reveal the extraordinary interactions wild bears have with each other. They form friendships and alliances; abide by a code of conduct that keeps their world orderly; and when their own food supplies are ample, they even help out other bears in need.  

    Could these cooperative behaviors, he asks, mimic behavior that existed in the animal that became human?  In watching bears, do we see our earliest forms of communications unfold? 

    Kilham's dyslexia once barred him from getting an advanced academic degree, securing funding for his research, and publishing his observations in the scientific literature. After being shunned by the traditional scientific community, though, Kilham’s unique findings now interest bear researchers worldwide. His techniques even aid scientists working with pandas in China and bears in Russia.

    Moreover, the observation skills that fueled Kilham’s exceptional work turned out to be born of his dyslexia. His ability to think in pictures and decipher systems makes him a unique interpreter of the bear's world.

    Out on a Limb delivers Kilham’s fascinating glimpse at the inner world of bears, and also makes a passionate case for science, and education in general, to open its doors to different ways of learning and researching—doors that could lead to far broader realms of discovery.

    Kilham and his work have been featured in five internationally televised documentaries. In addition to being on over forty nationally broadcast radio shows including National Public Radio, he has appeared on The Today ShowGood Morning AmericaABC Nightly NewsThe David Letterman Show, and more.

    Hardcover $24.95

    PUB DATE November 01, 2013

    eBook $24.95

    PUB DATE November 11, 2013

    PUBLISHER Chelsea Green Publishing

  5. The Zero Waste Solution

    The Zero Waste Solution

    By Paul Connett

    Waste is something we all make every day but often pay little attention to.  That's changing, and model programs around the globe show the many different ways a community can strive for, and achieve, zero-waste status.

    Scientist-turned-activist Paul Connett, a leading international figure in decades-long battles to fight pollution, has championed efforts to curtail overconsumption and keep industrial toxins out of our air and drinking water and bodies. But he’s best known around the world for leading efforts to help communities deal with their waste in sustainable ways—in other words, to eliminate and reuse waste rather than burn it or stow it away in landfills.

    In The Zero Waste Solution, Connett profiles the most successful zero-waste initiatives around the world, showing activists, planners, and entrepreneurs how to re-envision their community’s waste-handling process—by consuming less, turning organic waste into compost, recycling, reusing other waste,  demanding nonwasteful product design, and creating jobs and bringing community members together in the process. The book also exposes the greenwashing behind renewed efforts to promote waste incinerators as safe, nontoxic energy suppliers, and gives detailed information on how communities can battle incineration projects that, even at their best, emit dangerous particles into the atmosphere, many of which remain unregulated or poorly regulated.

    An important toolkit for anyone interested in creating sustainable communities, generating secure local jobs, and keeping toxic alternatives at bay.

    Paperback $24.95

    PUB DATE October 18, 2013

    eBook $24.95

    PUB DATE October 09, 2013

    PUBLISHER Chelsea Green Publishing

  6. 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.

    Paperback $19.95

    PUB DATE October 16, 2013

    eBook $19.95

    PUB DATE November 01, 2013

    PUBLISHER Chelsea Green Publishing

  7. The Sugarmaker's Companion

    The Sugarmaker's Companion

    By Michael Farrell

    The Sugarmaker’s Companion is the first guide of its kind addressing the small- and large-scale syrup producer seeking to make a profitable business from maple, birch, and walnut sap. This comprehensive work incorporates valuable information on ecological forest management, value-added products, and the most up-to-date techniques on sap collection and processing. It is, most importantly, a guide to an integrated sugaring operation, interconnected to the whole-farm system, woodland, and community. Farrell documents the untapped potential of American forests and shows how sugaring can turn a substantial profit for farmers while providing tremendous enjoyment and satisfaction. 

    Michael Farrell, sugarmaker and director of the Uihlein Forest at Cornell University, offers information on setting up and maintaining a viable sugaring business by incorporating the wisdom of traditional sugarmaking with the value of modern technology (such as reverse-osmosis machines and vacuum tubing). He gives a balanced view of the industry while offering a realistic picture of how modern technology can be beneficial, from both an economic and an environmental perspective. Within these pages, readers will find if syrup production is right for them (and on what scale), determine how to find trees for tapping, learn the essentials of sap collection, the art and science of sugarmaking, and how to build community through syrup production. 

    There are many more unique aspects to this book that set it apart from anything else on the market, including:

    •    A focus on maple as a local, sustainably produced and healthy alternative to corn syrup and other highly processed and artificial sweeteners;
    •    The health benefits of sap and syrup in North America and throughout the world;
    •    Attention to the questions of organic certification, sugarhouse registration, and the new international grading system;
    •    Enhancing diversity in the sugarbush and interplanting understory crops for value-added products (ginseng, goldenseal, and mushrooms, specifically);
    •    An economic analysis of utilizing maple trees for syrup or sawtimber production and the market opportunities for taphole maple lumber;
    •    The value of sap as a healthful and profitable energy drink;
    •    Detailed analyses on the economics of buying and selling sap;
    •    Lots of great information on marketing to create a profitable business model (based on scale, interest, and access), and more. . . .

    Applicable for a wide range of climates and regions, this book is sure to change the conversation around syrup production and prove invaluable for both home-scale and commercial sugarmakers alike.

    Paperback $39.95

    PUB DATE October 16, 2013

    PUBLISHER Chelsea Green Publishing

  8. The Log Book

    The Log Book

    By Will Rolls

    Using a wood-burning stove effectively is both an art and a science. In this friendly, comprehensive guide, chartered forester and woodfuel expert Will Rolls talks the reader through the theory and practice of getting the best results from their stove. From finding the fuel and seasoning it to lighting the stove and operating it cleanly, this book describes the best techniques for looking after your log stove.

    The Log Book covers log suppliers, avoiding too much smoke and ash, checking fuel quality, and picking the best wood for your fire. This second edition includes:

    • Flu temperature gauges;
    • Tips on cleaning the glass
    • How atmospheric conditions can affect draft, especially when lighting
    • Why a cold stove is harder to light
    • Heat fans
    • Why some stoves require leaving the door ajar when first lighting
    • Stacking logs next to stoves

    Advice for single-vent burners

    Paperback $12.95

    PUB DATE October 10, 2013

    PUBLISHER Permanent Publications

  9. From the Wood-Fired Oven

    From the Wood-Fired Oven

    By Richard Miscovich

    In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.

    From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:

    •    Making pizza and other live-fire flatbreads;
    •    Roasting fish and meats;
    •    Grilling, steaming, braising, and frying;
    •    Baking pastry and other recipes beyond breads;
    •    Rendering animal fats and clarifying butter;
    •    Food dehydration and infusing oils;
    •    And myriad other ways to use the oven's residual heat.

    Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .

    From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

    Hardcover $44.95

    PUB DATE October 10, 2013

    eBook $44.95

    PUB DATE October 03, 2013

    PUBLISHER Chelsea Green Publishing

  10. Reinventing Fire

    Reinventing Fire

    By Amory Lovins

    Oil and coal have built our civilization, created our wealth, and enriched the lives of billions. Yet, their rising costs to our security, economy, health, and environment now outweigh their benefits. Moreover, that long-awaited energy tipping point—where alternatives work better than oil and coal and compete purely on cost—is no longer decades in the future. It is here and now. And it is the fulcrum of economic transformation.

    A global clean-energy race has emerged with astounding speed. The ability to operate without fossil fuels will define winners and losers in business—and among nations.

    In Reinventing Fire, Amory Lovins and Rocky Mountain Institute offer a new vision to revitalize business models, end-run Washington gridlock, and win the clean-energy race—not forced by public policy but led by business for enduring profit. This groundbreaking roadmap reveals market-based solutions across the transportation, building, industry, and electricity sectors. It highlights pathways and competitive strategies for a 158%-bigger 2050 U.S. economy that needs no oil, no coal, no nuclear energy, one-third less natural gas, and no new inventions.

    This transition would cost $5 trillion less than business-as-usual—without counting fossil fuels’ huge hidden costs. It requires no new federal taxes, subsidies, mandates, or laws. The policy innovations needed to unlock and speed it need no Act of Congress.

    Whether you care most about profits and jobs, national security, health, or environmental stewardship, Reinventing Fire charts a pragmatic course that makes sense and makes money. With clarity and mastery, Lovins and RMI point out the astounding opportunities for enterprise to create the new energy era.

    Drawing praise President Bill Clinton, former National Security Advisor Robert McFarlane, and a host of others, Reinventing Fire has piqued the interest of world leaders, business leaders, and political strategists.

    The paperback will carry a new preface detailing the response from China and beyond.

    Paperback $29.95

    PUB DATE October 07, 2013

    PUBLISHER Chelsea Green Publishing

  11. The New Cider Maker's Handbook

    The New Cider Maker's Handbook

    By Claude Jolicoeur

    All around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers.

    To make the very best cider—whether for yourself, your family, and friends or for market—you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker’s Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today’s cider makers with all the tools they need to produce high-quality ciders.

    The New Cider Maker’s Handbook is divided into five parts containing:

    • An accessible overview of the cider making process for beginners;
    • Recommendations for selecting and growing cider-appropriate apples;
    • Information on juice-extraction equipment and directions on how to build your own grater mill and cider press;
    • A discussion of the most important components of apple juice and how these may influence the quality of the cider;
    • An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider.

    This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making.

    A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a “no-compromise” approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP).

    Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

    Hardcover $44.95

    PUB DATE October 01, 2013

    eBook $44.95

    PUB DATE September 11, 2013

    PUBLISHER Chelsea Green Publishing

  12. Market Farming Success

    Market Farming Success

    By Lynn Byczynski

    An insider's guide to market gardening and farming for those in the business of growing and selling food, flowers, herbs, or plants.
    Market Farming Success identifies the key areas that usually trip up beginners—and shows how to avoid those obstacles. This book will help the aspiring or beginning farmer advance quickly and confidently through the inevitable learning curve of starting a new business.
    Written by the editor of Growing for Market, a respected trade journal for market farmers, Market Farming Success condenses decades of growing experience from every part of the United States and Canada. It focuses on the factors that are common to market gardeners everywhere and offers professional advice that includes:
    •    How much you'll need to spend to start a market farming business;
    •    How much you can expect to earn;
    •    Which crops bring in the most money—and whether you should grow them;
    •    The essential tools and equipment you will need;
    •    The best places to sell your products;
    •    How to keep records to maximize profits and minimize taxes;
    •    Tricks of the trade that will make you more efficient in the greenhouse, field, and market.

    This new Chelsea Green edition of a 2006 classic is greatly updated and expanded, and includes full-color photos, charts, and graphs, plus many inspiring and instructive profiles of successful market-farming pioneers.

    Paperback $29.95

    PUB DATE September 30, 2013

    eBook $29.95

    PUB DATE October 15, 2013

    PUBLISHER Chelsea Green Publishing

  13. Fields of Farmers

    Fields of Farmers

    By Joel Salatin

    America’s average farmer is sixty years old. When young people can’t get in, old people can’t get out. Approaching a watershed moment, our culture desperately needs a generational transfer of millions of farm acres facing abandonment, development, or amalgamation into ever-larger holdings. Based on his decades of experience with interns and multigenerational partnerships at Polyface Farm, farmer and author Joel Salatin digs deep into the problems and solutions surrounding this land- and knowledge-transfer crisis. This book empowers aspiring young farmers, midlife farmers, and nonfarming landlords to build regenerative, profitable agricultural enterprises.

    Paperback $25.00

    PUB DATE September 27, 2013

    PUBLISHER Polyface

  14. Cooking Close to Home

    Cooking Close to Home

    By Diane Imrie and Richard Jarmusz

    Cooking Close to Home: A Year of Seasonal Recipes is a collection of over 150 original recipes designed to follow the seasons. Whether you are a home gardener, a farmers' market regular, or a member of a community-supported agriculture program, this cookbook will serve as a seasonal guide to using the foods available in your region. Each recipe includes useful "Harvest Hints" that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter you will find information about sustainable food, small family farms, and how to reduce your carbon footprint by buying local foods. There are also appetizing food photographs and inspiring stories of farms, orchards, and farmers' markets throughout the northeast.

    Paperback $24.95

    PUB DATE September 15, 2013

    PUBLISHER Chelsea Green Publishing

  15. Wild Flavors

    Wild Flavors

    By Didi Emmons

    The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time.

    Wild Flavors follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food.

    Emmons also shares some of the valuable lessons she has learned from Eva about maintaining a healthy, satisfying lifestyle, putting the emphasis on community, thrift, conservation, and other time-honored virtues. Wild Flavors is a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves.

    Paperback $24.95

    PUB DATE September 15, 2013

    PUBLISHER Chelsea Green Publishing

  16. Sowing Seeds in the Desert

    Sowing Seeds in the Desert

    By Masanobu Fukuoka

    The earth is in great peril, due to the corporatization of agriculture, the rising climate crisis, and the ever-increasing levels of global poverty, starvation, and desertification on a massive scale. This present condition of global trauma is not "natural," but a result of humanity's destructive actions. And, according to Masanobu Fukuoka, it is reversible. We need to change not only our methods of earth stewardship, but also the very way we think about the relationship between human beings and nature.

    Fukuoka grew up on a farm on the island of Shikoku in Japan. As a young man he worked as a customs inspector for plants going into and out of the country. This was in the 1930s when science seemed poised to create a new world of abundance and leisure, when people fully believed they could improve upon nature by applying scientific methods and thereby reap untold rewards. While working there, Fukuoka had an insight that changed his life forever. He returned to his home village and applied this insight to developing a revolutionary new way of farming that he believed would be of great benefit to society. This method, which he called "natural farming," involved working with, not in opposition to, nature.

    Fukuoka's inspiring and internationally best-selling book, The One-Straw Revolution was first published in English in 1978. In this book, Fukuoka described his philosophy of natural farming and why he came to farm the way he did. One-Straw was a huge success in the West, and spoke directly to the growing movement of organic farmers and activists seeking a new way of life. For years after its publication, Fukuoka traveled around the world spreading his teachings and developing a devoted following of farmers seeking to get closer to the truth of nature.

    Sowing Seeds in the Desert, a summation of those years of travel and research, is Fukuoka's last major work-and perhaps his most important. Fukuoka spent years working with people and organizations in Africa, India, Southeast Asia, Europe, and the United States, to prove that you could, indeed, grow food and regenerate forests with very little irrigation in the most desolate of places. Only by greening the desert, he said, would the world ever achieve true food security.

    This revolutionary book presents Fukuoka's plan to rehabilitate the deserts of the world using natural farming, including practical solutions for feeding a growing human population, rehabilitating damaged landscapes, reversing the spread of desertification, and providing a deep understanding of the relationship between human beings and nature. Fukuoka's message comes right at the time when people around the world seem to have lost their frame of reference, and offers us a way forward.

    Paperback $15.95

    PUB DATE September 03, 2013

    eBook $15.95

    PUB DATE May 28, 2012

    PUBLISHER Chelsea Green Publishing

  17. The New Vegetable Growers Handbook

    The New Vegetable Growers Handbook

    By Frank Tozer

    The New Vegetable Growers Handbook is an updated version of Frank Tozer's acclaimed book The Vegetable Growers Handbook. Like the original, it covers every aspect of growing all of the common crops (and a number of uncommon ones). As a long-time home gardener, the author knows exactly what information you need to succeed and presents it in a clear, thorough, and even entertaining fashion. There are step-by-step instructions on soil preparation, variety selection, raising transplants, direct sowing, watering, protection, harvesting, storage, seed saving, and much more. He doesn’t just tell you what to do and when to do it, he also tells you why, by explaining in detail how crops grow and why they sometimes don't. The original book received high marks from reader reviewers, with comments like "fantastic," "my gardening bible," and "this book provides more detailed and easy-to-read information on individual crops than any other gardening book I've seen." This new, revised edition has been expanded by 50 percent, with more information on more crops, with the aim of creating the most useful and practical book on vegetable gardening available anywhere.

    Paperback $27.95

    PUB DATE September 01, 2013

    PUBLISHER Green Man Publishing

  18. Flying Blind

    Flying Blind

    By Don Mitchell

    When Middlebury writing professor Don Mitchell was approached by a biologist with the Vermont Fish and Wildlife Department about tracking endangered Indiana bats on his 150-acre farm in Vermont's picturesque Champlain Valley, Mitchell's relationship with bats—and with government—could be characterized as distrustful, at best.

    But the flying rats, as Mitchell initially thinks of them, launched him on a series of "improvements" to his land that would provide a more welcoming habitat for the bats—and a modest tax break for himself and his family. Whether persuading his neighbors to join him on a "silent meditation," pulling invasive garlic mustard out of the ground by hand, navigating the tacit ground rules of buying an ATV off Craigslist, or leaving just enough honeysuckle to give government inspectors "something to find," Mitchell’s tale is as profound as it is funny—a journey that changes Mitchell’s relationship with Chiroptera, the land, and, ultimately, his understanding of his own past.

    Ruminating on the nature of authority, the purview of the state, and the value of inhabiting one’s niche—Mitchell reveals much about our inner and outer landscape, in this perfectly paced and skilled story of place.

    Hardcover $24.95

    PUB DATE August 23, 2013

    eBook $24.95

    PUB DATE October 15, 2013

    PUBLISHER Chelsea Green Publishing

  19. The Moneyless Manifesto

    The Moneyless Manifesto

    By Mark Boyle

    That we need money to live, like it or not, is a self-evident truism. Right? Not anymore. Drawing on almost three years of experience as The Moneyless Man, exbusinessman Mark Boyle not only demystifies money and the system that binds us to it, he also explains how liberating, easy, and enjoyable it is to live with less of it.

    In The Moneyless Manifesto, Mark takes us on an exploration that goes deeper into the thinking that pushed him to make the decision to go moneyless, and the philosophy he developed along the way.

    Bursting with radical new perspectives on some of the vital, yet often unquestioned, pillars of economic theory and what it really means to be “sustainable,” as well as creative and practical solutions for how we can live more with less, Mark offers us one of the world’s most thought-provoking voices on economic and ecological ideas.

    Mark’s original, witty style will help simplify and diversify your personal economy, freeing you from the invisible ties that limit you, and making you more resilient to financial shocks. The Moneyless Manifesto will enable you to start your journey into a new world.

    Paperback $24.95

    PUB DATE August 15, 2013

    PUBLISHER Permanent Publications

  20. Permaculture in Pots

    Permaculture in Pots

    By Juliet Kemp

    In these times of rising food prices and renewed interest in all things local, growing food in cities is becoming the big urban trend. Permaculture in Pots shows you how to get started with whatever space you have available--appealing to those who feel powerless to meet their own subsistence needs through lack of growing space.

    Month by month we learn what to grow on a balcony or in a container garden, using low impact permaculture principles. It doesn’t matter when you pick up the book and start your journey of container gardening--wherever you are in the year, open the book to that chapter, and it will tell you what you should be doing.

    Each month’s section details things to be done: how to plan ahead for the next season, and which fruit, vegetables, and herbs to be sowing, growing and eating.  There are recipes, photos and anecdotes from the author’s experience growing food on her small balcony in a London suburb. Kemp is warm and self-effacing, and makes an excellent guide. Each month has its own herb, with growing tips and culinary and medicinal uses for each.

    As uncertainty rises about whether those outside the property ladder will ever get to own their own home, Permaculture in Pots gives power and opportunity back to generations who are becoming more aware of the need of self-sufficiency, and yet find themselves in rented homes with concrete where gardens once were.

     

    Paperback $14.95

    PUB DATE August 15, 2013

    PUBLISHER Permanent Publications

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