New York Times garden columnist Anne Raver recently visited Eric Toensmeier and Jonathan Bates’s Paradise Lot in Holyoke, Massachussetts. Enchanted by the garden full of delicious perennials, and the charming love story that brought two plant geeks the “Eves” they dreamed of, she penned this piece. Not only does Raver celebrate Eric’s new memoir, Paradise […]Read More..
“Seed is the vital link to our agricultural past,” writes John Navazio, author of our latest book, The Organic Seed Grower. Seeds are at the heart of local food and agriculture, and there is burgeoning interest in how to grow your own seeds. Navazio’s foundational book will help skilled gardeners, who are already saving their […]Read More..
Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural towns to the most urban of cities streets, people are growing, fermenting, enjoying, and celebrating food produced close to home. “Local food” is a thriving movement and also a fad, an evocative trend that […]Read More..
Since the start of the “Green Revolution,” agriculture has become more and more industrialized, the scale has gone from backyard plots behind every house to fields of commodity corn and soy so vast they stretch to every horizon. This isn’t sustainable, but it’s also not any fun. Farms that large are run like machines, not […]Read More..
One sunny day in August 2001, armed federal agents stormed the farmstand at Rawesome Foods in Venice Beach, California. The proprieter of the shop, James Stewart, was charged with conspiracy to commit a crime, and ended up spending four months in jail (you can follow the twists and turns of the bizarre and emotional story […]Read More..
As Sandor Katz puts it, “Humans did not invent or create fermentation. It would be more accurate to state that fermentation created us.” A perfect example of the truth of this simple notion can be found by looking at our ancient relationship to cheese. Paul Kindstedt’s groundbreaking book, Cheese and Culture traces the nearly 9,000 […]Read More..
Eric Toensmeier is well known in permaculture circles for his book Perennial Vegetables, and the encyclopedic, two-volume set Edible Forest Gardens he coauthored with Dave Jacke. Toensmeier’s new book, Paradise Lot, tells the story behind the tiny, barren lot that he and his friend Jonathan Bates transformed into a lush, perennial garden. As Toensmeier wonders […]Read More..
Today, many farmers are finding magic in what was once considered a primitive technology — draft power — and helping fuel a rapid and passionate resurgence. Once upon a time, coaxing food out of the earth required our whole bodies, working in tandem with the immense strength of horses and oxen, in teams powered by the […]Read More..
An oft-repeated koan of the conscious or ethical foodie movement and the environmental movement is that adopting a vegan diet will do more to heal the ills of the planet than buying a brand new Prius. Here at Chelsea Green, we believe that it’s unreasonable to expect the entire meat-loving world to give up their […]Read More..
Seeds are the foundation of agriculture. As John Navazio describes in this excerpt from his new book, The Organic Seed Grower: A Farmer’s Guide to Vegetable Seed Production, America was once home to hundreds of small-scale seed producers, each of which developed seeds adapted to grow best in the surrounding region. Today, following the trend […]Read More..