Chelsea Green Publishing

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  1. Sex and the River Styx

    Sex and the River Styx

    By Edward Hoagland

    Called the best essayist of his time by luminaries like Philip Roth, John Updike, and Edward Abbey, Edward Hoagland brings readers his ultimate collection. In Sex and the River Styx, the author's sharp eye and intense curiosity shine through in essays that span his childhood exploring the woods in his rural Connecticut, his days as a circus worker, and his travels the world over in his later years.

    Here, we meet Hoagland at his best: traveling to Kampala, Uganda, to meet a family he'd been helping support only to find a divide far greater than he could have ever imagined; reflecting on aging, love, and sex in a deeply personal, often surprising way; and bringing us the wonder of wild places, alongside the disparity of losing them, and always with a twist that brings the genre of nature writing to vastly new heights. His keen dissection of social realities and the human spirit will both startle and lure readers as they meet African matriarchs, Tibetan yak herders, circus aerialists, and the strippers who entertained college boys in 1950s Boston. Says Howard Frank Mosher in his foreword, the self-described rhapsodist "could fairly be considered our last, great transcendentalist."

    Paperback $17.95

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    eBook $17.95

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  2. Fermentation Workshop with Sandor Katz (DVD)

    Fermentation Workshop with Sandor Katz (DVD)

    By Sandor Ellix Katz

    Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

    Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

    • The history of fermentation and culturing
    • Information about microorganisms and pre-digestion
    • Demonstrations on making kefir and sauerkraut
    • Tips on fermentation vessels and storage
    • The truth about food safety (botulism, surface mold, and other fears de-mystified)

    And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

    DVD $34.95

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  3. The Man Who Planted Trees

    The Man Who Planted Trees

    By Jean Giono

    Twenty years ago Chelsea Green published the first trade edition of The Man Who Planted Trees, a timeless eco-fable about what one person can do to restore the earth. The hero of the story, Elzéard Bouffier, spent his life planting one hundred acorns a day in a desolate, barren section of Provence in the south of France. The result was a total transformation of the landscape-from one devoid of life, with miserable, contentious inhabitants, to one filled with the scent of flowers, the songs of birds, and fresh, flowing water.

    Since our first publication, the book has sold over a quarter of a million copies and inspired countless numbers of people around the world to take action and plant trees. On National Arbor Day, April 29, 2005, Chelsea Green released a special twentieth anniversary edition with a new foreword by Wangari Maathai, winner of the 2004 Nobel Peace Prize and founder of the African Green Belt Movement.

    Hardcover $25.00

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    Paperback $10.00

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  4. Gaia Girls Enter the Earth

    Gaia Girls Enter the Earth

    By Lee Welles

    Elizabeth Angier was happy to be at the end of the school year. She thought her summer on the family farm would be full of work and play with her best friend, Rachel, and her other best friend, her dog, Maizey. However, Elizabeth didn't anticipate the Harmony Farms Corporation moving to her town. Her world starts to crumble as her best friend moves away and her parents whisper of farmers selling their land and the effects this factory farm operation could have on them. When she thinks things can't get much worse, she meets the most unusual creature, Gaia, the living entity of the Earth. Strange things begin to happen to her, around her, and through her! Elizabeth discovers that with these new powers comes responsibility. A dire mistake makes Elizabeth wonder if meeting Gaia has been a blessing or a curse. Will Elizabeth have the strength to fight a large corporation? Or will her upstate New York home be spoiled by profit driven pork production that fouls the air, land, and water?

    Hardcover $18.95

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    Paperback $19.95

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    eBook $12.95

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  5. Preserving Food without Freezing or Canning

    Preserving Food without Freezing or Canning

    By The Gardeners and Farmers of Centre Terre Vivante

    Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

    Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.

    As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."

    Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

    Paperback $25.00

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    eBook $25.00

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