Chelsea Green Publishing

The Birthday Balloon

Do children need a pile of wrapped toys in order to know that their family and friends are delighted and honored that they share this lifetime with us? Somewhere in our consumer culture, we have confused material items with expressions of love. My youngest daughter, Ula, and I have birthdays one week apart. Thus, the […]
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Can Money Buy Education?

This past November, I began a home school unit with my six-year-old daughter, Saoirse, on money. We opened our investigation by reading stories on the history of money. To paraphrase, early people originally made the things they needed. Then they began trading for the things they needed or wanted that they couldn’t make. The barter system worked out fine, as long as each party in the exchange had something that the other wanted. When that was no longer the case, money entered the marketplace as a tool to facilitate exchange. Eventually, in an effort to devise something that was relatively portable and of somewhat universal value, the Sumerians came up with the first silver coins.
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Prudent Carnivore: Meat Broth and Demi-Glace (Shannon-Style)

If asked to select the single most important ingredient in my kitchen, it would have to be the little glass tub of demi-glace that jiggles in the back corner of my refrigerator.  Admittedly, I use the term casually. A French chef would likely have me strung up by my toes for awarding this wondrous gelatinous […]
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Radical Homemakers: Ecological, Social and Economic Transformation…all under one roof

Long before we could pronounce Betty Friedan’s last name, Americans from my generation felt her impact.
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The Grassfarmer Meets the Radical Homemaker

Who is sustaining the local food movement? The wealthy? The foodies? Neither. Check out the homemakers.
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Tender Grassfed Steak, Inside and Out

Last month brought two splendid, nearly 30-month old steers through the cutting room for the fall harvest. Our freezers were filled with glorious, full-flavored, prime beef. And I mean prime. Incredibly, there are still folks who assume beef cannot marble without the aid of grain fattening. Balderdash, I say! The steaks coming out of the cutting room throughout the late fall have been deeply marbled and rich in flavor. Typically, early December in the Northeast has many customers leaving the steaks off their shopping lists in favor of the stew meat and roasts. But those who pause over our beef display just long enough to notice the marbling seize upon the rib eyes and porterhouses…Beef that approaches 30 months in age results in grassfed steak that is truly magnificent. The trick is to know how to handle it properly, whether you are cooking it indoors, or outside.
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Pastured Turkey Cooking Tips

For those of you who are new to this process of buying a pasture-raised turkey direct from the farmer, here is a list of tips to guide you through the process and make sure that you have a delicious holiday feast.
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