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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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Featured Author

Andreas Weber

Andreas Weber

Andreas Weber is a Berlin-based philosopher, biologist, and writer. He holds degrees in marine biology and cultural studies, and has collaborated with brain researcher and philosopher Francisco Varela. His books in English include: Enlivenment: Towards a Fundamental Shift in the Concepts of Nature, Culture and Politics (2013); The Biology of Wonder: Aliveness, Feeling, and the Metamorphosis of Science (2016); and Biopoetics: Towards an Existential Ecology (2016). Weber regularly contributes to major newspapers and magazines, such as National Geographic, GEO, and Die Zeit, and has won a number of awards for his writing. He teaches philosophy at Leuphana University, Lüneburg and at the University of Fine Arts, Berlin. Weber has two children, fifteen and seventeen. He lives in Berlin and Italy.

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Upcoming Events

For Food & Drink

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

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

July 30th, 2017 - 10:30 am

Amy Halloran at Wormtown Brewery

Location: Wormtown Brewery, Worcester, MA | Authors: Amy Halloran

Grains writer Amy Halloran will lead Ben Roesch and Andrea Stanley through a conversation about Wormtown and Valley Malt's professional friendship, and the collaborations required to build regional grain economies. This tasty morning will include cornmeal rye pancakes made with stout & malt. By noon you will know why these are classic New England foodstuffs, and have a hunger to read more about grains, flour and malt. Tickets: $25 (Includes Pancakes with Wormtown Bourbon Barrel Maple Syrup, a Wormtown Cold Brew Coffee, and your very own copy of The New Bread Basket) Breakfast and grains talk: 10:30 - 12:00 Book signing and pancake sampling: 12:00-2:00

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Category: Food & Drink

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 

August 1st, 2017 - 6:00 pm

Sandor Katz at Gyst Fermentation Bar

Location: 25 East 26th Street, Minneapolis, MN, 55404 | Authors: Sandor Ellix Katz

Join us for an intimate evening to discuss all things fermented with none other than the fermentation revivalist himself, Sandor Ellix Katz. Tickets are $75 and include a glass of your favorite fermented beverage (beer, wine, kombucha) and a GYST Board.

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

August 2nd, 2017 - 10:00 am

Sandor Kat at Farm Table Foundation

Location: Farm Table Foundation, Amery, WI, 54001 | Authors: Sandor Ellix Katz

August 2nd 10:00 am - 12:00 pm: Fermentation in the Home $30 (Both Workshops $70) Come and learn the basics of fermentation and ways to incorporate fermented foods into your everyday home life. August 2nd 1:30 pm - 4:30 pm: Beyond Sauerkraut $50 (Both Workshops $70) Bring your projects, questions, and enthusiasm to learn as we explore some more fermentation techniques with Sandor Katz. August 3rd 10:00 am - 11:00 am: Book Signing with Sandor Katz $10 Sandor will have books available for purchase, or you can bring your copy to have him sign. Enjoy a cup of coffee, tea or water and a meeting with Sandor. Tickets must be purchased separate from the rest of the workshop.

Find more details here.

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

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 

August 26th, 2017 - 10:00 am

Sandor Katz at Luna Parc

Location: Luna Parc Atelier Foundation, Montague Township, NJ | Authors: Sandor Ellix Katz

Come learn 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 more details here.

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

September 9th, 2017 - 6:00 pm

Adam Federman at The Farm Cooking School

Location: Gravity Hill Farm, 67 Pleasant Valley Rd,, Titusville, NJ, 08560 | Authors: Adam Federman

Adam Federman will participate in an evening dedicated to Patience Gray at The Farm Cooking School at Gravity Hill Farm, in conjunction with The Canal House. The event will feature recipes from Patience's cookbook, "Honey From a Weed," and Adam will read from and talk about Patience and his newest book, "Fasting and Feasting."

Category: Food & Drink

Book: Fasting and Feasting - The Life of Visionary Food Writer Patience Gray 

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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