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Sandor Ellix Katz

August 14, 2017

Sandor Katz at Sterling College

On August 14, world-renowned fermentation educator and author Sandor Katz will lead a hands-on exploration of the production of fermented vegetables, fruits, grains, and beans.

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Upcoming Events

For Food & Drink

June 1st, 2017 - 12:00 am

Tradd Cotter at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Tradd Cotter

Mushrooms, Molds, and Mycorrhizae: Tradd Cotter leads an exclusive four-day immersion course that dives into mushroom ecology and basic identification, farm reproduction methods and cultivation, mycoremediation, and medicinal mushrooms, extracts, and tinctures. Beginners and advanced students alike will walk away with the knowledge and skills needed to accomplish a range of personal or professional goals, including: cultivating fungi on small and large scales, incorporating edible mushrooms and beneficial fungi into garden designs, identifying wild mushrooms, cultivating and preparing medicinal mushrooms, and cleaning contaminated soils and polluted water through mycoremediation. June 1-4

Find more details here.

Category: Food & Drink
Format: Course 
Book: Organic Mushroom Farming and Mycoremediation - Simple to Advanced and Experimental Techniques for Indoor and Outdoor Cultivation 

June 2nd, 2017 - 12:00 am

Sandor Katz at Fundacja Harmonia Kultury

Location: Farma 69, Kopaniec 69A, Poland | Authors: Sandor Ellix Katz

Join Sandor Katz for a 3-day-long immersive workshop in Polish Sudety mountains. You’ll learn hands-on, age-old, health-enhancing techniques for increasing the nutritive and healing properties of your food from the guru of fermentation. Cost: 130 Euro / 550 zl Language: Course language is English, but an English-Polish translator will be available too whenever needed.

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition 

June 3rd, 2017 - 9:00 am

Katrina Blair at Luke Adler Healing

Location: Eugene, OR | Authors: Katrina Blair

Wild Plant Wisdom Workshop - June 3, 9:00 AM - 1:00 PM $33/person (kids free) Includes: Immersion in our natural environment, hands-on experience connecting with the edible and medicinal plants, sacred movement practices, and celebrating with a wild foods lunch! Free Friday Night Class 6/2 at 7:00 PM

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: The Wild Wisdom of Weeds - 13 Essential Plants for Human Survival 

June 5th, 2017 - 7:00 pm

Pascal Baudar at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Pascal Baudar

Wildcrafting: Food & Beverages from the Natural World: Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter. June 5-9

Find more details here.

Category: Food & Drink
Format: Course 
Book: The New Wildcrafted Cuisine - Exploring the Exotic Gastronomy of Local Terroir 

June 5th, 2017 - 12:00 am

Pascal Baudar at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: Pascal Baudar

Wildcrafting: Food & Beverages from the Natural World: Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter. June 5-9

Find more details here.

Category: Food & Drink
Format: Course 
Book: The New Wildcrafted Cuisine - Exploring the Exotic Gastronomy of Local Terroir 

June 8th, 2017 - 9:15 am

Andrew Moore at Native Plants Conference

Location: Millersville University, Millersville, PA, 17551 | Authors: Andrew Moore

What is a pawpaw, and why have most people never heard of it before? Andrew Moore offers a brief history of the pawpaw, the largest edible fruit native to the United States, and offers some explanations as to why it has been overlooked in modern times. He also provides an overview of the growers and producers working to raise the fruit’s profile, and how the fruit tree can be reintegrated into our diets and culture. Attendees will: have a basic understanding of pawpaw, be inspired to seek out pawpaw fruit and trees, and have an understanding of pawpaw uses, potential, and basic growing guidelines.

Find more details here.

Category: Food & Drink
Format: Lecture 
Book: Pawpaw - In Search of America’s Forgotten Fruit 

June 9th, 2017 - 12:00 pm

David Asher at the Mother Earth News Fair- Burlington

Location: Champlain Valley Fair Grounds, Essex Junction, VT | Authors: David Asher

David will present three workshops at the Vermont Mother Earth News Fair this summer. The workshops will include: Natural Cheesemaking Learn to make delicious cheese with milk’s indigenous microbes. Find out how possible it is to grow your own bacteria, fungi and yeasts at home. Be inspired by a more traditional cheesemaking approach, and never buy another package of freeze-dried Penicillium roqueforti spores ever again! Dairy Fermentation Learn to work with kefir grains to make delicious fermented dairy products. Witness how kefir can serve as a starter culture for making a broad selection of dairy products including buttermilk, crème fraîche and cultured butter. It’s easier than you think! Cheesemaking for Little Cheese Eaters Did you know that you can make cheese at home? Learn some easy recipes that will impress your parents. Make two fresh cheeses: yogurt cheese and farmers cheese.

Category: Food & Drink
Format: Workshop 
Book: The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses 

June 10th, 2017 - 12:00 am

Amy Halloran at Taste of Troy

Location: Troy, NY | Authors: Amy Halloran

Amy Halloran will guide us through the Farmers Market to meet the farmers who grew the ingredients selected for the savory and sweet crepes and waffles that will be enjoyed at the end of the tour. Then while Amy is off preparing our feast, Amy Koren-Roth (founder and forever foodie of Taste of Troy Food Tours) will set the historical stage of 19th Century Troy, including its special connection to a key kitchen tool and ingredient that will be used in preparing our breakfast feast. We will get insights into wine pairing for our meal at one of Clark Hospitality’s many Troy establishments – Twenty-Two 2nd Street Wine Company. Finally returning to the Arts Center to savor our breakfast and get insights into grains.

Find more details here.

Category: Food & Drink
Format: Lecture 
Book: The New Bread Basket - How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf 

June 10th, 2017 - 11:00 am

Jereme Zimmerman at MEN Fair- Burlington

Location: Champlain Valley Expo, Essex Junction, VT | Authors: Jereme Zimmerman

Jereme will present two workshops at the Mother Earth News fair in Vermont on June 10 and 11. Saturday 11:00-12:00 p.m. Make Mead Like a Viking Modern Homesteading Stage Sunday 3:30-4:30 p.m. Brewing Beer for the Modern Homesteader Real Food Stage Book Signing: Saturday 12:00-12:30 p.m.

Category: Food & Drink
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

June 12th, 2017 - 12:00 am

David Asher at Sterling College

Location: Sterling College, Craftsbury Commons, VT | Authors: David Asher

The Art of Natural Cheesemaking: From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands on course covers nearly all aspects and styles of farmhouse cheesemaking. Five days of learning allows students to prepare many styles of cheese and observe the stages of their evolution, providing insight into how many cheeses can evolve from the very same milk, with the same culture, and the same rennet. The course will focus on natural methods and a full circle approach to home and micro-scale cheesemaking. Class begins with a session on dairy fermentation, covering kefir, creme fraiche, cultured butter, yogurt, clabber, and quark. Next, we will explore fresh lactic cheeses such as cream cheese, chèvre, and geotrichum-candidum ripened lactic cheeses, including Crottin, Valencay and Saint Marcellin. We’ll deepen our study by looking at rennet cheeses: One morning, we’ll prepare a basic curd that can become many different styles of cheese. By the afternoon, the curd’s acidity will have developed, enabling us to stretch the cheese into mozzarella, burratta, and other pasta filata cheeses. We will then investigate blue cheeses and explore the different rind ecologies, including the white fungus of Camembert and the orange rinds of Limburger. Last, we make an Alpine Cheese and a Cheddar; with their leftover whey we prepare a batch of fresh, warm Ricotta. “The Art of Natural Cheesemaking” offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures. June 12-16

Find more details here.

Category: Food & Drink
Format: Course 
Book: The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses 

June 18th, 2017 - 3:00 pm

Sandor Katz at London Gastronomy Seminars

Location: Square Mile Coffee Roasters, London, United Kingdom, E2 9AP | Authors: Sandor Ellix Katz

Katz will touch on recent microbiology and microbiome research and explore how this universal and cross-cultural practice transforms food. He’ll also discuss practical considerations for novice and experienced fermentation enthusiasts, whether they are looking to make their first ever kraut or refine their skills.

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition 

June 19th, 2017 - 7:00 pm

Sandor Katz at AlchemyFlow

Location: Brighton, United Kingdom | Authors: Sandor Ellix Katz

Join us as Sandor brings the fermentation practices of rural China to life through an evening of discussion on his recent adventures in the East. Sandor will also be leading a demonstration on some of the ferments he discovered there. More details to come.

Find more details here.

Category: Food & Drink
Format: Lecture 
Book: Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition 

June 26th, 2017 - 12:00 am

Larry Korn at Soil Sun Soul Workshop

Location: Sanillés, Carretera de Lles Lles de Cerdanya, Lerida, Spain, 25726 | Authors: Larry Korn

Join Larry Korn for a 7-day workshop with Tracie Sage near Barcelona, Spain on the theory and practice of Masanobu Fukuoka’s natural farming from June 26 -July 3. Cost to participate in this course is set at 700 Euro.

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: One-Straw Revolutionary - The Philosophy and Work of Masanobu Fukuoka 

June 27th, 2017 - 7:00 pm

Jeffrey Roberts at Sterling College

Location: Sterling College, Common House, Craftsbury Common, VT | Authors: Jeffrey Roberts

Jeff Roberts will speak at Sterling College, as part of the School of the New American Farstead's charcuterie course this summer. Galaxy Books will be a sponsor of this event and will coordinate a book signing as part of the event.

Category: Food & Drink

Book: Salted and Cured - Savoring the Culture, Heritage, and Flavor of America's Preserved Meats 

July 8th, 2017 - 2:00 pm

Jereme Zimmerman at Berea

Location: | Authors: Jereme Zimmerman

Make Mead Like a Viking Learn to make your own mead (honey wine) using techniques that have been utilized by ancient cultures since the first discovery of bubbling honey and its magical effects. Wild-crafting and spontaneous-fermentation techniques will be the focus, but other mead-making practices will also be discussed. Be prepared for an engaging, interactive discussion on mead, Vikings, and the simplicity of fermenting your own honey-based alcoholic beverages. Intermediate techniques and suggestions for experimentation will be discussed as well. July 8: Russel Acton Folk Center – 212 West Jefferson Street July 15: Broadway Center – 204 North Broadway Price: $83

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

July 8th, 2017 - 9:30 am

Jereme Zimmerman at Berea

Location: | Authors: Jereme Zimmerman

Make Natural Artisanal Sodas Make your own old-fashioned sodas using simple recipes, natural ingredients, and basic equipment. Before Coke and Pepsi, people made refreshing, healthy, probiotic-rich soda-like beverages in their own kitchens. In this workshop, you will learn how to make traditional carbonated (and un-carbonated), fermented (and un-fermented) drinks using spring water, raw honey (and/or raw cane sugar, molasses, sorghum, etc.), and whichever fruits, herbs, and spices float your boat. There are various names for the types of drinks participants will be making, but the ones we will be focusing on are: switchel, shrub, and kvass. Water kefir and kombucha will also be discussed. July 8: Russel Acton Folk Center – 212 West Jefferson Street July 15: Broadway Center – 204 North Broadway Price: $88

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

July 8th, 2017 - 9:00 am

Tradd Cotter - Mushroom Cultivation Workshop

Location: Mushroom Mountain Farm, Easley, SC | Authors: Tradd Cotter

Taught personally by Tradd Cotter on-site at the Mushroom Mountain Farm in Easley, SC. Participants will learn fungal ecology and life cycles, while immersed in hands-on methods to cultivate mushrooms on logs, stumps, wood chips, and straw, designing mushroom gardens, and composting or recycling with fungi. Directions and more information will be mailed to you upon registration. Must register in advance. This workshop is limited to 30 people and typically sells out. Requests for waiting list possible if full and there is a cancellation. Price: $200

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Organic Mushroom Farming and Mycoremediation - Simple to Advanced and Experimental Techniques for Indoor and Outdoor Cultivation 

July 21st, 2017 - 12:00 am

Katrina Blair at Wild Plant Permaculture Course

Location: 848 East 3rd Ave, Durango, CO, 81301 | Authors: Katrina Blair

The Wild Plant Permaculture and Practices of Sacred Ecology Course is a 8 day intensive with hands-on instruction focusing on an integration of wild edible and medicinal plants and holistic health as part of the daily practices. These practices assist in the alignment of harmony between our internal landscape and our external environment. This course highlights cultural transformation through the power of community. We will begin with reviewing the permaculture basics, and then dive in to learning about how wild plants embody permaculture and cooperate to enhance the environment for the benefit of all. We will experience hands-on projects and deepen our understanding of permaculture design through explorations of sacred ecological practices and social permaculture. We will look to the wild wisdom for inspiration and support while we re-design own rhythmic patterns and community engagement. Realizing the power of awareness, gratitude, and intention, as well as the power of cooperative community, we will find ways we can each participate more powerfully in a regenerative transformation of the world. Suggested Donation $1111 (includes all lodging, food and instruction)

Category: Food & Drink
Format: Course 
Book: The Wild Wisdom of Weeds - 13 Essential Plants for Human Survival 

July 22nd, 2017 - 9:30 am

Jereme Zimmerman at Berea

Location: Broadway Center – 204 North Broadway | Authors: Jereme Zimmerman

Make Sauerkraut & Kimchi All you will need to create your own delicious fermented vegetables are vegetables, salt, water, and some basic kitchen materials! Fermenting vegetables through wild fermentation (the use of wild yeasts and bacteria to initiate fermentation) is a healthy, enlivening practice that will help restore the balance of beneficial microbes in your gut and introduce you to a world of new flavors. In this workshop, you will learn how to ferment cabbage, beans, carrots, peppers, and myriad other vegetables as a method for preserving the harvest without the use of any modern conveniences. Emphasis will be on cabbage ferments such as sauerkraut and kimchi but techniques and recipes for other types of ferments will be provided as well. July 22, July 23. Price: $55

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: Make Mead Like a Viking - Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers 

August 5th, 2017 - 9:00 am

Sandor Katz at Kinstone

Location: S3439 Cole Bluff Lane, Fountain City, WI, 54629 | Authors: Sandor Ellix Katz

The Art of Fermentation: August 5-6 Come learn from Sandor how simple it is to make your own kraut, kimchi and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Find out all the ways you are already enjoying the products of fermentation in your regular daily life. Then empower yourself further with simple techniques for fermenting many healthful foods in your home. Be part of the fermentation revival! Tuition is $185 if you register super early (before May 10), $200 if you register early (after May 10 and before June 24), or $225 regular tuition (after June 24). This includes all materials as well as lunch on both days. 9 AM to 5 PM each day

Find more details here.

Category: Food & Drink
Format: Course 
Book: Wild Fermentation - The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition 

August 13th, 2017 - 1:00 pm

Lyndon Virkler at NOFA SUMMER CONFERENCE

Location: NOFA SUMMER CONFERENCE, Amherst, MA | Authors: Lyndon Virkler

Sunday, 1-2:30 PM Lessons From the Vermont Fresh Network This workshop is for farmers who wish to improve their sales to local restaurants, schools and institutions. As the Farm to Table movement has grown, the challenge for both producers and chefs has been how to connect and develop mutually beneficial relationships. We will review challenges, opportunities and available resources. Lyndon Virkler: Dean of Faculty, NECI; co-author of Farm to Table, The Essential Guide to Sustainable Food Systems.

Category: Food & Drink

Book: Farm to Table - The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers 

August 23rd, 2017 - 12:00 am

David Asher at Linnaea Farm

Location: Linnaea Farm, Cortes Island, British Columbia, Canada | Authors: David Asher

From culture propagation, to rennet coagulation and on to affiance, this five-day-class is an in-depth exploration of the many possibilities of cheese. Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop the diverse flavours and forms of cheese. The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them. Sold out.

Find more details here.

Category: Food & Drink
Format: Workshop 
Book: The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses 

November 10th, 2017 - 12:00 pm

Amy Berger at Weston Price Wise Traditions Conference

Location: Weston Price Conference, Minneapolis, MN | Authors: Amy Berger

Amy Berger will speak about her new book, "The Alzheimer's Antidote," at the 2017 Wise Traditions Conference on November 10-13 in Minnesota. More details to come

Category: Food & Drink
Format: Lecture  Talk/Tasting 
Book: The Alzheimer's Antidote - Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline 

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