The Natural Building Companion is a compendium of methods for earth-based construction ranging from straw bale to cob and applicable to a wide range of climates. To put this encyclopedic book together, we partnered with Yestermorrow Design/Build School, fellow Vermonters from the Mad River valley. Authors Jacob Deva Racusin and Ace McArleton are frequent instructors […]Read More..
Renewable power is always better than fossil fuel power, but even solar and wind can stir up environmental concerns. Here in Vermont, where ridgeline construction is limited and restricted, residents are increasingly seeing their beloved landscapes interrupted by wind turbines. Meanwhile, activists in the southwest are seeing huge solar installations disrupt the delicate desert ecology. […]Read More..
Vermont’s lone nuclear reactor — Entergy-owned Vermont Yankee — has been named one of the five worst reactors in the United States, according to the new book Nuclear Roulette: The Truth about the Most Dangerous Energy Source on Earth, published by Chelsea Green Publishing. For much of the past Vermont Yankee has been the focus […]Read More..
November 14th is National Pickle Day, and to help you celebrate we’ve put a selection of books on sale full of pickling and preserving recipes that range from simple, dill-scented cucumber pickles to funky, lacto-fermented salsa, and much more. Pickling is an ancient method of preserving fresh food — especially vegetables. Salts draw out moisture […]Read More..
Energy is one of the biggest problems facing the industrialized human race. In recent years the world has seen a growth in the use of renewable power sources such as wind and solar, but it’s not enough to outpace the rising demand for electricity. This conundrum has encouraged many to look to nuclear energy. Its […]Read More..
You’re a beekeeping, seedling starting, chick brooding, sauerkraut-making master, but there’s always another skill you could add to your homesteading repertoire. Maybe you’ve always wanted to build a straw bale guest house, or a wattle-and-daub woodshed. Or you’ve been thinking about what it would take to grow your own grains as well as your own […]Read More..
Paula Crossfield, editor of Civil Eats, crowned Sandor Katz “Prince of Pickles” when she interviewed him earlier this year. He’s also been dubbed the “fermentation guru,” but that’s far less alliterative than what Katz often calls himself in interviews: A “fermentation fetishist.” Katz’s passion for all things fermented makes his latest book, The Art of […]Read More..
The holiday season is upon us, and soon your family and friends will gather for feasts to ward off the coming chill of winter. Food brings us together, especially during the holidays. Too many of us have forgotten how to make things from scratch, or never experience the joy that comes with making a special […]Read More..
Leading the vanguard for food freedom, especially for those who believe in the health benefits of raw, fermented foods, is the Weston A. Price Foundation. Named after a dentist who studied traditional foodways and discovered that processed foods and wheat and high-tech fats were not present in the healthiest, non-industrialized diets, the Weston A. Price […]Read More..
Lynn Margulis: The Life and Legacy of A Scientific Rebel is now available in our bookstore. Publishers Weekly recently praised the collection, saying, “There are two kinds of great scientists, writes former American Society of Microbiology president Moselio Schaechter in this eclectic, sometimes electrifying, book about biologist Lynn Margulis. There are those making ‘impressive experiments’ […]Read More..