Chelsea Green Publishing

Chelsea Green Blog

A Hot Time on the Old Plate Tonight

WALL STREET JOURNAL REVIEWS CHASING CHILES!

Chasing Chiles: Hot Spots Along the Pepper Trail by Kurt Michael Friese, Kraig Kraft, and Gary Paul Nabhan, was reviewed this weekend in the Wall Street Journal. Read Aram Bakshian Jr.’s assesment here, and see a sample below.

Ancient Mexicans were gathering and eating chile peppers 9,000 years ago, but the pungent pods didn’t make it to the rest of the world until Christopher Columbus introduced them in the early 16th century. Since then chiles have become an intricate part of cuisines as varied as those of Spain, Hungary, Turkey and Indochina. The authors of “Chasing Chiles”—Kurt Michael Friese (a chef), Kraig Kraft (an agroecologist) and Gary Paul Nabhan (an ethnobotanist)—observe that the chile has served as a vegetable (think grilled or stuffed peppers), a condiment (Tabasco), a pest repellent, a medicine (in parts of Africa chiles are a remedy for piles, though the cure may be worse than the disease) and even the poison on an archer’s arrow tip. All of which explains why more than 25 million metric tons of chili peppers are harvested annually world-wide.The authors of “Chasing Chiles” bring an interesting mix of perspectives to their subject as they take readers on a year-long road trip, visiting America’s pepper-growing states and Mexico’s chile zones in a van dubbed The Spice Ship…
Continue reading at WSJ.com. Chasing Chiles is available now and on sale through March 31st!


Recipe: Barbecued Eggplant Stacks with Coyote Mint Sauce and Chèvre

With summer in full swing, many are making good use of their outdoor grills. Tender grass fed steaks or free range chicken are often the go-to options, but the possibilities for a grilled meal are endless. At the Occidental Arts and Ecology Center, a summer favorite is Barbecued Eggplant Stacks with Coyote Mint sauce and […] Read More..

Food Lover’s Guide: 25% Off ALL Food & Drink Books

Where our food comes from and how it is grown matters. Having control over our food supply is key to a more resilient and sustainable future. A major part of Chelsea Green’s mission is to inspire you with ideas and practical tips. So whether you want to make the world’s best cheese; find a new […] Read More..

Turning Meat into Money: How to Raise and Sell it Ethically

The consumer demand for grassfed, pasture-raised, and antibiotic-free meats is on the rise, putting farmers and ranchers in a unique position to make a decent living on meat that is produced ethically. But, how exactly do you turn meat into money without resorting to the large-scale industrial techniques of today’s confinement-operations? Look no further than […] Read More..

How to Grow Strawberries Indoors

It’s strawberry shortcake season, which means strawberry harvesting season. But for those of you with no outdoor space for gardens, fear not—you can plant, weed, and harvest all from the comfort of your own home! That’s right: it is possible to grow strawberries indoors, from small spaces. According to R. J. Ruppenthal, author of Fresh […] Read More..

Wild Edibles: 5 Tips for Beginner Foragers

Ever spotted a dandelion growing in your backyard and wondered, can I eat that? According to wild plants expert Katrina Blair, the answer is a resounding yes. And there are plenty of other commonly found weeds that fall into this category as well. In her book The Wild Wisdom of Weeds, Blair introduces readers to […] Read More..