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Preserving Food without Freezing or Canning - Deborah Madison - Bog - Chelsea Green Publishing Co - Plusbog.dk

Preserving Food without Freezing or Canning - Deborah Madison - Bog - Chelsea Green Publishing Co - Plusbog.dk

More than 250 easy and enjoyable recipes! " The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! 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 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. Inside, you’ll learn how to: - Preserve without nutrient loss - Preserve by drying - Preserve with oil, vinegar, salt, and sugar - Make sweet-and-sour preserves - Preserve with alcohol 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. An essential guide for those who seek healthy food for a healthy world.

DKK 188.00
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Fresh Food from Small Spaces - R.j. Ruppenthal - Bog - Chelsea Green Publishing Co - Plusbog.dk

Fresh Food from Small Spaces - R.j. Ruppenthal - Bog - Chelsea Green Publishing Co - Plusbog.dk

Books on container gardening have been wildly popular with urban and suburban readers, but until now, there has been no comprehensive "how-to" guide for growing fresh food in the absence of open land. Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics. Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into commercial-quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can imagine, including sustainable nurseries for honeybees and chickens. Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food. With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container "terracing." Those with access to yards can produce even more. Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year. In an era of declining resources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of local, fresh foods.

DKK 173.00
1

Defending Beef - Nicolette Hahn Niman - Bog - Chelsea Green Publishing Co - Plusbog.dk

Defending Beef - Nicolette Hahn Niman - Bog - Chelsea Green Publishing Co - Plusbog.dk

We all need to understand the story behind our food. This is the strongest and most articulate case for understanding the central importance of grazing livestock in sustainable food systems that I’ve read. Patrick Holden, founder and chief executive, Sustainable Food Trust With more public awareness of the connection between health and diet, food, climate and farming, Defending Beef – a modern classic on sustainable food culture – has never been more timely. As the meat industry – from small-scale ranchers and butchers to sprawling slaughterhouse operators – respond to climate threats, a pandemic and the rise of plant-based and lab-produced meats, environmental lawyer turned cattle farmer Nicolette Hahn Niman delivers a passionate argument for responsible grassfed, meat production and consumption in this updated and expanded new edition of her bestselling Defending Beef . Hahn Niman dispels popular myths about how eating beef is bad for our bodies and the planet. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. Grounded in empirical scientific data and citing examples of regenerative agriculture from around the world, she illustrates how cattle can help build carbon-sequestering soils to mitigate climate change, enhance biodiversity, prevent desertification and provide essential nutrition.

DKK 152.00
1

The Worm Farmer’s Handbook - Rhonda Sherman - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Worm Farmer’s Handbook - Rhonda Sherman - Bog - Chelsea Green Publishing Co - Plusbog.dk

Choice Reviews , Outstanding Academic Title Techniques and systems for processing food scraps, manure, yard debris, paper, and more Turning waste into wealth sounds too good to be true, but many worm farmers are finding that vermicomposting is a reliable way to do just that. Vermicast—a biologically active, nutrient-rich mix of earthworm castings and decomposed organic matter—sells for $400 or more per cubic yard. Compare that to regular compost, sold at about $30 a cubic yard, and you’ll see why vermicomposting has taken root in most countries and on every continent but Antarctica. Vermicomposting is also one of the best sustainable solutions for organic waste management. Vermicomposting manure and crop wastes on farms improves crop yields while reducing demand for off-farm inputs. Vermicast has higher nutrient levels and lower soluble salt content than regular compost, and it improves soil aeration, porosity, and water retention. Plus, vermicast suppresses plant diseases and insect attacks. Municipalities, businesses, community gardens, schools, and universities can set up vermicomposting operations to process food residuals and other waste materials. The Worm Farmer’s Handbook details the ins and outs of vermicomposting for mid- to large-scale operations, including how to recycle organic materials ranging from food wastes and yard trimmings to manure and shredded office paper. Vermicomposting expert Rhonda Sherman shares what she has learned over twenty-five years working with commercial worm growers and researchers around the world. Her profiles of successful worm growers across the United States and from New Zealand to the Middle East and Europe describe their proven methods and systems. This book digs into all the details, including: - Choosing the right production system - Regulatory issues and developing a business and marketing plan - Finding and managing feedstocks - Pre-composting: why and how to do it - Monitoring an active worm bed - Harvesting, screening, testing, packaging, and storing vermicast - Markets for earthworms and vermicast - Food security: how vermicast benefits soils and plants - Keys to success: avoiding common pitfalls From livestock farms and restaurants to colleges, military bases, and prisons, Sherman details why and how commercial-scale vermicomposting is a fast-growing, sustainable solution for organic waste management. The Worm Farmer’s Handbook is the first and only authoritative how-to guide that goes beyond small-scale operations and demystifies the science and logistics of the fascinating process that is vermicomposting.

DKK 241.00
1

The Nature of Nature - Vandana Shiva - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Nature of Nature - Vandana Shiva - Bog - Chelsea Green Publishing Co - Plusbog.dk

In an age of climate catastrophes and extinction, world-renowned environmentalist Vandana Shiva shows why we must turn back to nature and learn, once again, how to live sustainably on planet Earth, beginning with our relationship to food. Four billion years ago, Earth was a hot, lifeless planet. Through the process of evolution, the Earth and its diversity of living organisms gradually reduced the amount of carbon in the atmosphere. About 200,000 years ago, the conditions aligned for our own species – Homo sapiens – to emerge and thrive. But what will it take to continue to survive? In The Nature of Nature , legendary activist and scientist Vandana Shiva argues that food is the currency of life, a thread woven throughout the web of all life, indivisible from Earth and its natural systems. When this interdependence is ruptured, the conditions for the ‘metabolic disorder’ of climate change and countless other ecological imbalances come into being. Proposals put forward by Big Ag and Big Tech to solve the intertwined climate and food crises will only exacerbate both. With clarity and a detailed analysis, Vandana unpacks the false promises made by technology-oriented, lab-intensive digital agriculture, revealing the threats posed by fake and ultra-processed foods – including dangers to the environment, to increasing greenhouse gas emissions, to the health of animals and to our health and food security. In The Nature of Nature , Vandana takes a powerful stand, arguing with urgency and passion for a food and climate future based not on techno-optimism and corporate delusions, but on the natural regeneration of biodiversity in partnership with the planet. Praise for Vandana Shiva: ‘She’s been called the ‘Gandhi of grain,’ the ‘rock star’ of the anti-GMO movement and an ‘eco-warrior goddess.’ . . . Above all, [she] is a staunch believer that the food we eat matters. It makes us who we are, physically, culturally and spiritually.’ BBC ‘All of us who care about the future of Planet Earth must be grateful to Vandana Shiva.’ Jane Goodall, UN Messenger of Peace

DKK 155.00
1

The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook - Leah Webb - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook - Leah Webb - Bog - Chelsea Green Publishing Co - Plusbog.dk

Includes one month of deeply nutritious, kid-friendly, whole foods recipes, meal plans, and detailed shopping lists to make life easier! "Informative and user-friendly. . . . the dishes are beautifully and simply photographed, and recipes are uncomplicated and attainable . . . . As a mother with a passion for delicious and healthy food I found this book inspiring."— Natural Medicine Journal "This is a must-read for anyone involved in the health and well-being of children! It’s valuable information we all need to hear."—Hilary Boynton, author of The Heal Your Gut Cookbook The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook offers a new system to preparing food and approaching the kitchen that gets kids involved in cooking, encouraging excitement around food (a major challenge with restrictive diets). The recipes are rich in healthy fats, nutrient-dense vegetables, ferments, and grass-fed meats, and include snacks, school lunches, and delicious sweet treats that rival the flavors of sugar-dense desserts. By following Leah’s meal plans, parents will be sure to please everyone in the family and make cooking on a restrictive diet enjoyable and doable over a long period of time. Families that know they would like to rid themselves of grain, sugar, and dairy, but are intimidated by starting, will find Webb’s advice and troubleshooting invaluable. Recipes include: - Breakfasts and “breads” - Main courses - Vegetable sides and salads - Soups and stews - Snacks - Sauces, dips, and dressings - Smoothies and other drinks - Ferments - Sweet Treats The cookbook outlines family-tested methods that make for effective and efficient preparation, including everyday basic recipes that will become part of a cook’s intuitive process over time. The best part is that although Leah prepares nearly every single one of her family’s breakfasts, lunches, dinners, and snacks using whole food ingredients, she only spends four to six hours on food preparation per week! Through stocking her freezer, prepping the kitchen, shopping and cooking in bulk, and consistently planning meals, this diet plan is not only possible; it is manageable and fulfilling. Prepare for this cookbook to radically change your life!

DKK 340.00
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Wild Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Wild Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times ‘[Katz’s] books have become manifestos and how-to manuals for a generation of under-ground food activists.’ The New Yorker ‘…the high priest of fermentation theory’ the Guardian The book that started the fermentation revolution with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké and so much more! Sandor Ellix Katz, winner of a James Beard Award and a New York Times bestselling author, returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. Since its original publication, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread and much more. This updated and revised edition, now with full-colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. Wild Fermentation includes step-by-step instructions on how to make: - Low-salt or salt-free sauerkraut - Grape Water Kefir Soda - Kombucha Soda - Dairy-free yogurt - Savoury vegetable sourdough pancakes - Miso-Tahini spread - Apple cider vinegar Herbal mead and so much more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a food revolution right in your own kitchen!

DKK 216.00
1

The Independent Farmstead - Beth Dougherty - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Independent Farmstead - Beth Dougherty - Bog - Chelsea Green Publishing Co - Plusbog.dk

With in-depth information on electric fencing, watering, and husbandry for ruminants, poultry, and pigs, plus butchering, dairying, and more “If we work hard, we sleep well.” Twenty years ago, when authors Shawn and Beth Dougherty purchased the land they would come to name the Sow’s Ear, the state of Ohio designated it “not suitable for agriculture.” Today, their family raises and grows 90% of their own food. Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. Pioneered by such luminaries as Allan Savory, Greg Judy, and Joel Salatin, the tenets of holistic grazing—employed mostly by larger-scale commercial operations—have been adapted by the Doughertys to fit their family’s needs. In The Independent Farmstead , The Sow’s Ear model for regenerating the land and growing food—“the best you ever tasted”—is elucidated for others to use and build upon. In witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems, to what to do with all of the milk, meat, and, yes, manure that the self-sustaining farm produces. Within these pages, the Doughertys discuss how to: - Find and improve poor, waste, or abused land and develop its natural water resources; - Select and purchase the appropriate ruminant for regenerating your farmstead; - Apply fencing strategies and pasture management basics; - Implement basic, uncomplicated food processing, including large and small animal butchering and cheese making; and - Integrate grass, gardens, and livestock to minimize or eliminate the need for off-farm inputs. As the Doughertys write, more and more people today are feeling “the desire for clean, affordable food, unmodified, unprocessed, and unmedicated and the security of local food sourcing for ourselves and our children.” The Independent Farmstead is a must-have resource for those who count themselves as part of this movement: both new and prospective farmers and homesteaders, and those who are interested in switching to grass-based systems. Best of all it’s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as “the beginning of a conversation,” one that is utterly informative, sincere, and inspiring.

DKK 291.00
1

My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen - Camilla Marcus - Bog - Chelsea Green Publishing Co - Plusbog.dk

My Regenerative Kitchen offers over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne, New York City’s first certified zero-waste restaurant. With a focus on upcycling food waste and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness and food waste reduction in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus – chef, restaurateur and founder of sustainable products brand ‘west~bourne’ – encourages readers to embrace a whole-farm mentality using every part of the vegetable, as well as a zero-waste approach in the kitchen. From homemade stock and pickles to plant-based mains and crave-worthy desserts, My Regenerative Kitchen includes new favourites waiting to be discovered, such as: - Cupboard staples: Fermented Hot Sauce, Pistachio Dukkah - Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini - Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups - Small Plates: Melon as Itself, Big Salad Energy - Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos - Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Every recipe in My Regenerative Kitchen is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as stunning photography and inspiration for how to integrate laidback, natural living and the art of beautiful, simple hospitality into any home. This book will show you that food is more than just sustenance – it’s a form of activism.

DKK 291.00
1

The Soul of Soil - Grace Gershuny - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Soul of Soil - Grace Gershuny - Bog - Chelsea Green Publishing Co - Plusbog.dk

Soil is the basis not only for all gardening, but for all terrestrial life. No aspect of agriculture is more fundamental and important, yet we have been losing vast quantities of our finite soil resources to erosion, pollution, and development. Now back in print, this eminently sensible and wonderfully well-focused book provides essential information about one of the most significant challenges for those attempting to grow delicious organic vegetables: the creation and maintenance of healthy soil. Chapter 2, "Understanding the Soil System," is alone worth the price of admission. Gershuny and Smillie give lay readers and experts a clear explanation of subjects--soil life and nutrient cycles--that have confounded most authors. Nowhere will the reader find simpler and more coherent descriptions of key concepts including cation exchange capacity and chelation. There are other books about soil available, including Grace Gershuny''s comprehensive Start with the Soil , and there are books that feature chapters on soil building. What distinguishes The Soil of Soil is the authors'' concise presentation; they give readers important information, including technical essentials, without getting bogged down in scientific or quasiscientific mumbo-jumbo. In addition, useful tables list specific compost materials, green manures, and other resources that allow growers to translate into action the more general information provided by the book. The soil-building techniques featured include: - Organic matter management - Building and maintaining humus - On-site composting - Green manures and rotations - Cultivation and weed control - Nutrient balances and soil testing - Using mineral fertilizers - Planning for organic certification Updates to the 1999 edition include analysis of Proposed Rules for the National Organic Standards, and expanded recommendations for private testing services and soil-testing equipment for home gardeners and organic farmers. All of us involved in the cultivation of plants--from the backyard gardener to the largest farmer--need to help regenerate a "living soil," for only in the diversity of the soil and its creatures can we ensure the long-term health of ourselves and our environment. The Soul of Soil offers everyone a basic understanding of what soil is and what we can do to improve our own patch of it. Seen in this light, this practical handbook will be an inspiration as well.

DKK 182.00
1

The Resilient Gardener - Carol Deppe - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Resilient Gardener - Carol Deppe - Bog - Chelsea Green Publishing Co - Plusbog.dk

Scientist/gardener Carol Deppe combines her passion for organic gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health, and medicine. In the last half of The Resilient Gardener , Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash, and eggs. In this book you’ll learn how to: •Garden in an era of unpredictable weather and climate change •Grow, store, and use more of your own staple crops •Garden efficiently and comfortably (even if you have a bad back) •Grow, store, and cook different varieties of potatoes and save your own potato seed •Grow the right varieties of corn to make your own gourmet-quality fast-cooking polenta, cornbread, parched corn, corn cakes, pancakes and even savory corn gravy •Make whole-grain, corn-based breads and cakes using the author’s original gluten-free recipes involving no other grains, artificial binders, or dairy products •Grow and use popbeans and other grain legumes •Grow, store, and use summer, winter, and drying squash •Keep a home laying flock of ducks or chickens; integrate them with your gardening, and grow most of their feed. The Resilient Gardener is both a conceptual and a hands-on organic gardening book, and is suitable for vegetable gardeners at all levels of experience. Resilience here is broadly conceived and encompasses a full range of problems, from personal hard times such as injuries, family crises, financial problems, health problems, and special dietary needs (gluten intolerance, food allergies, carbohydrate sensitivity, and a need for weight control) to serious regional and global disasters and climate change. It is a supremely optimistic as well as realistic book about how resilient gardeners and their vegetable gardens can flourish even in challenging times and help their communities to survive and thrive through everything that comes their way — from tomorrow through the next thousand years. Organic gardening, vegetable gardening, self-sufficiency, subsistence gardening, gluten-free living.

DKK 241.00
1

Water in Plain Sight - Judith D. Schwartz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Water in Plain Sight - Judith D. Schwartz - Bog - Chelsea Green Publishing Co - Plusbog.dk

"Water in Plain Sight proves that our water woes aren’t inevitable, and that the most sustainable path forward lies in partnering with nature rather than attempting to wrestle it into submission.”—Ben Goldfarb, author of Eager and CrossingsWater scarcity is on everyone’s mind. Long taken for granted, water availability has become dependent on economics, politics, and people’s food and lifestyle choices. But as anxiety mounts—and even as a swath of California farmland has been left fallow, and extremist groups worldwide exploit the desperation of people losing livelihoods to desertification—many are finding new routes to water security with key implications for food access, economic resilience, and climate change. Water does not perish, nor does it require millions of years to form as do fossil fuels. However water is always on the move and we must learn to work with its natural movement. In this timely, important book, Judith D. Schwartz presents a refreshing perspective on water that transcends zero-sum thinking. By allying with the water cycle, we can revive lush, productive landscapes, like the river in rural Zimbabwe that now flows miles further than it has in living memory thanks to restorative grazing; the fruit-filled food forest in Tucson, Arizona, grown by harvesting urban wastewater; or the mini-oasis in West Texas nourished by dew. Animated by stories from around the globe, Water In Plain Sight is an inspiring reminder that fixing the future of our drying planet involves understanding what makes natural systems thrive.

DKK 149.00
1

Grass-Fed Beef for a Post-Pandemic World - Lynne Pledger - Bog - Chelsea Green Publishing Co - Plusbog.dk

Grass-Fed Beef for a Post-Pandemic World - Lynne Pledger - Bog - Chelsea Green Publishing Co - Plusbog.dk

How can we learn from previous food production mistakes and pave a way for producing sustainable, nutritious, local meat? The Covid-19 pandemic exposed the vulnerabilities of our globalised food system and highlighted the desperate need for local and regional supplies of healthy meat. We must replace industrial feed models, which are responsible for significant climate emissions, nitrogen pollution and animal suffering. Grass-Fed Beef for a Post-Pandemic World outlines a hopeful path out of our broken food system via regional networks of regeneratively produced meat. In 2017, Ridge Shinn and Lynne Pledger went to market with Big Picture Beef, a company that partners with farmers across the northeastern United States to provide high-quality, 100% grass-fed beef. Their model has increased participating farmers’ access to wholesale markets, and their holistic grazing management techniques offer multiple benefits for the health and wellbeing of consumers, the environment and livestock. In Grass Fed-Beef for a Post-Pandemic World , you’ll find information assembled from the fields of ecology, climate science, nutrition and animal welfare, along with stories from Ridge’s travels as a consultant on farms all over the world. You’ll discover how regenerative grazing can: - restore degraded farmland - protect against droughts and floods - increase biodiversity - combat climate change by reducing emissions and sequestering carbon - contribute to regional economic development - produce nutrient-dense, healthy meat for consumers Grass-Fed Beef for a Post-Pandemic World is not just for beef producers, but for anyone wondering how our farmers can raise cattle while caring for the local and global environment.

DKK 192.00
1

The Art of Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Art of Fermentation - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times ‘…The high priest of fermentation theory’ the Guardian ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health , immunity , nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: - fermenting vegetables - sugars into alcohol (meads, wines, and ciders) - sour tonic beverages - Milk - Grains and starchy tubers - beers (and other grain-based alcoholic beverages) - beans; seeds; nuts - fish; meat; and eggs - growing mold cultures - Kimchi, kraut - kombucha, kefir Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

DKK 291.00
1

Farming While Black - Leah Penniman - Bog - Chelsea Green Publishing Co - Plusbog.dk

Farming While Black - Leah Penniman - Bog - Chelsea Green Publishing Co - Plusbog.dk

Leah Penniman – recipient of the James Beard Foundation Leadership Award 2019‘An extraordinary book…part agricultural guide, part revolutionary manifesto.’ VOGUE ‘Farming While Black offers a guide to reclaiming food systems from white supremacy.’ Bon Appetit In 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people, a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labour is predominantly brown and exploited and people of color disproportionately live in ‘food apartheid’ neighborhoods and suffer from diet-related illness. The system is built on stolen land and stolen labour and needs a redesign. Farming While Black is the first comprehensive ‘how to’ guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latinx Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of colour. Farming While Black organises and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described, from whole farm planning, soil fertility, seed selection and agroecology to using whole foods in culturally appropriate recipes, sharing stories of ancestors and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a leader in the food justice movement. The technical information is designed for farmers and gardeners with beginning to intermediate experience. For those with more experience, the book provides a fresh lens on practices that may have been taken for granted as ahistorical or strictly European. Black ancestors and contemporaries have always been leaders and continue to lead in the sustainable agriculture and food justice movements. It is time for all of us to listen.

DKK 261.00
1

The Healthy Bones Plant-Based Nutrition Plan and Cookbook - Dr. Laura Kelly - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Healthy Bones Plant-Based Nutrition Plan and Cookbook - Dr. Laura Kelly - Bog - Chelsea Green Publishing Co - Plusbog.dk

A unique nutritional guide and cookbook—with over 100 delicious recipes—that can help both women and men of any age maintain optimal bone density and prevent osteoporosis. Can you have healthy bones while following a diet of more, mostly, or entirely plants? Is lower bone density an inescapable price even young people must pay for choosing plant foods? Dr. Laura Kelly, a specialist in precision medicine for bone health, hears these questions from patients and colleagues who cite studies showing that as a group, vegetarians and vegans can have lower bone density than do people who eat animal food. In The Healthy Bones Plant-Based Nutrition Plan and Cookbook , Dr. Kelly puts these questions to rest, offering readers the same expert guidance she provides to her patients who are on a plant-forward or vegetarian diet, ensuring they have a plan to meet their nutritional needs for healthy bones or working toward reversal of bone loss. She explains why people on plant-forward, vegetarian, or vegan diets sometimes struggle with low bone density; identifies the environmental factors that can influence bone health; and explains how to minimize the risks while setting out the steps anyone can take to restore, improve, and maintain bone density. As the authors of The Healthy Bones Nutrition Plan and Cookbook , Laura and Helen Kelly specialize in explaining science to nonscientists, and this book is a must-have for anyone who is giving plant foods a bigger share—or a full share—of their daily diet. The authors guide readers to learn about the wide variety of plant foods and how to select, prepare, and cook with them, as well as best food combinations in order to achieve optimum bone health. The Healthy Bones Plant-Based Nutrition Plan and Cookbook breaks new ground by including: - Complete information on the abundant nutrition that plant foods offer and an explanation of how plant foods alone can help to strengthen the skeleton. - An explanation of exciting research discoveries regarding gene expression and the use of genetic testing to help those struggling with bone loss. The new sciences of nutrigenetics and nutrigenomics allow practitioners to understand how a patient’s genetic profile contributes to bone density and how detailed nutrient and food prescriptions can either prevent or treat osteoporosis in an elegant and efficient way. - The reasons why bone strength and density decline with age, and the type of nutrient interventions that can help restore turnover balance. - How to meet and overcome the challenges to nutrient bioavailability posed by choosing a fully plant-based life. - A discussion of the A to Z of bioavailability of nutrients most important for bone health, from calcium to Vitamin K2, and how to release the nutrients in plant foods from the antinutrients that can lock them in undigestible forms. - Over 100 recipes created by gifted vegetarian chef Jummee Park that feature delicious and diverse combinations of vegetables, fruits, grains, mushrooms, nuts, beans, seeds, edible flowers, and spices. - Tips on establishing a pantry and several example meal plans. - How to use an online nutrition calculator to craft your own delicious plant combinations that supply needed amounts of complete protein, iron, and vitamins A and B12 for whole nutrition. The Healthy Bones Plant-Based Nutrition Plan and Cookbook is a unique nutritional guide and cookbook that can help both women and men of any age maintain optimal bone density and prevent osteoporosis on a plant-based, vegetarian, or vegan diet. The book’s full presentation of the science of bone health, along with a generous helping of recipes, follows the example of the Kellys’ first book to inspire confidence in and enthusiasm for making the changes required to embrace food as medicine for bones.

DKK 340.00
1

The Permaculture City - Toby Hemenway - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Permaculture City - Toby Hemenway - Bog - Chelsea Green Publishing Co - Plusbog.dk

Permaculture is more than just the latest buzzword; it offers positive solutions for many of the environmental and social challenges confronting us. And nowhere are those remedies more needed and desired than in our cities. The Permaculture City provides a new way of thinking about urban living, with practical examples for creating abundant food, energy security, close-knit communities, local and meaningful livelihoods, and sustainable policies in our cities and towns. The same nature-based approach that works so beautifully for growing food—connecting the pieces of the landscape together in harmonious ways—applies perfectly to many of our other needs. Toby Hemenway, one of the leading practitioners and teachers of permaculture design, illuminates a new way forward through examples of edge-pushing innovations, along with a deeply holistic conceptual framework for our cities, towns, and suburbs. The Permaculture City begins in the garden but takes what we have learned there and applies it to a much broader range of human experience; we’re not just gardening plants but people, neighborhoods, and even cultures. Hemenway lays out how permaculture design can help towndwellers solve the challenges of meeting our needs for food, water, shelter, energy, community, and livelihood in sustainable, resilient ways. Readers will find new information on designing the urban home garden and strategies for gardening in community, rethinking our water and energy systems, learning the difference between a “job” and a “livelihood,” and the importance of placemaking and an empowered community. This important book documents the rise of a new sophistication, depth, and diversity in the approaches and thinking of permaculture designers and practitioners. Understanding nature can do more than improve how we grow, make, or consume things; it can also teach us how to cooperate, make decisions, and arrive at good solutions.

DKK 192.00
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Field, Fork, Fashion - Alice V Robinson - Bog - Chelsea Green Publishing Co - Plusbog.dk

Field, Fork, Fashion - Alice V Robinson - Bog - Chelsea Green Publishing Co - Plusbog.dk

From one of the Vogue Business 100 Innovators List - 2023 ‘[T]his wonderful project and book, executed with great charm and creativity, is an important message .’ Anya Hindmarch In this personal investigation into ethical and traceable leather, fashion designer Alice Robinson begins a ground-breaking journey into the origin story of leather and its connection to food and farming. As a fashion student, Alice started to question the material she worked with. Leather is universally acknowledged as a luxury material, from which desirable bags, shoes and clothing are made. But how much do we know about where it comes from? Alice’s questions led back to her childhood home in rural Shropshire, where she decided to buy Bullock 374 and follow its journey from a local farm to the abattoir, then to the butchery and finally to the tannery. The journey culminates with Alice’s own design practice as she creates a collection based on this single hide. In doing so, Alice would begin to see the bigger picture – and connect farm, food and fashion for the first time to understand the true meaning of provenance, value and beauty.

DKK 261.00
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The Wild Wisdom of Weeds - Katrina Blair - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Wild Wisdom of Weeds - Katrina Blair - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free!The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages.Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.

DKK 261.00
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Call of the Reed Warbler - Charles Massy - Bog - Chelsea Green Publishing Co - Plusbog.dk

Call of the Reed Warbler - Charles Massy - Bog - Chelsea Green Publishing Co - Plusbog.dk

Part lyrical nature writing, part storytelling, part solid scientific evidence, part scholarly research, part memoir, the book is an elegant manifesto, an urgent call to stop trashing the Earth and start healing it. the Guardian Perfect for readers of Wilding , Dirt to Soil and English Pastoral ! Call of the Reed Warbler is a clarion call for the global transformation of agriculture, and an in-depth look at the visionary farmers who are revolutionising the way we grow, eat, and think about food. Using his personal experience as a touchstone, starting as a chemical-dependent farmer with dead soils, he recounts his journey carefully regenerating a 2000-hectare property to a state of natural health. Massy lays out the facts behind industrial agriculture and the global profit-obsessed corporations driving it. With evocative stories, he shows how other innovative and courageous farmers are finding a new way. It’s not too late to regenerate the earth. Call of the Reed Warbler offers a path forward for the future of our food, our planet and our health. Charles Massy has written a definitive masterpiece that takes its place along with the writings of Aldo Leopold, Wendell Berry, Masanobu Fukuoka, Humberto Maturana, and Michael Pollan. No work has more brilliantly defined regenerative agriculture... Paul Hawken

DKK 192.00
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Sandor Katz’s Fermentation Journeys - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Sandor Katz’s Fermentation Journeys - Sandor Ellix Katz - Bog - Chelsea Green Publishing Co - Plusbog.dk

Selected as a best cookbook of the year by BBC Food Programme ‘…the high priest of fermentation - the Guardian ‘The godfather of fermentation.’ - The Telegraph ‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ - Dan Saladino, BBC’s The Food Programme From Sandor Katz - New York Times bestselling author of The Art of Fermentation , and the world’s most respected advocate of all things fermented - comes his first new cookbook in nearly a decade; destined to become a modern classic. For the past twenty years, Sandor Katz has travelled the world, learning, teaching and sharing his knowledge of fermentation, discovering fascinating techniques for creating fermented foods. Sandor Katz’s Fermentation Journeys is the long-awaited follow up to the award-winning The Art of Fermentation , where Sandor shares the recipes, processes, cultural traditions and stories from around the globe that have inspired his life’s work. This new cookbook explores the transformative process of fermentation through local customs and ceremonies along with detailed descriptions of traditional fermentation techniques. Katz profiles farmers, makers, and experimenters who he has met on his lifelong culinary journeys, and shares their important stories and connections to truly extraordinary fermented foods. It contains over 60 recipes for global ferments, including: - Chicha de jora (Peru) - Misa Ono''s Shio-koji , or salt koji (Japan) - Doubanjiang (China) - Efo riro spinach stew (Nigeria) - Whole sour cabbages (Croatia) - Chucula hot chocolate (Colombia) Katz reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz''s work through the years, this book reflects the enduring passion and accumulated wisdom of this unique and much-loved man, who is arguably the world''s leading voice on all things fermented. ‘In his Fermentation Journeys , Sandor Katz’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.’ – David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation

DKK 47.00
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The Truth About COVID-19 - Ronnie Cummins - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Truth About COVID-19 - Ronnie Cummins - Bog - Chelsea Green Publishing Co - Plusbog.dk

Multiple New York Times best-selling author Dr. Joseph Mercola and Ronnie Cummins, founder and director of the Organic Consumers Association, team up to expose the truth—and end the madness—about COVID-19. Since early 2020, the world has experienced a series of catastrophic events—a global pandemic caused by what appears to be an engineered coronavirus; international lockdowns and border closings causing widespread business closures, economic collapse, and massive unemployment; and an unprecedented curtailment of civil liberties and freedoms in the name of keeping people safe by locking them up in their homes. We are now living in a world that is increasingly ruled, not by our democratic systems and institutions, but by public health fiat, carried out by politicians who rule by instilling fear and panic. In The Truth About COVID-19 , Dr. Mercola and Cummins reveal new and emerging evidence that: - The SARS-CoV-2 virus was, indeed, lab-engineered and emerged from a negligently managed bioweapons lab in Wuhan, China - The global pandemic was long anticipated by global elites who have used it to facilitate and hide the largest upward transfer of wealth in human history - PCR testing, case counts, morbidity, and vaccine safety and efficacy data have been widely manipulated and misrepresented - Obesity, diabetes, and heart disease are known to worsen COVID-19 outcomes, but the junk food industry continues to push its agenda at the expense of public health - Safe, simple, and inexpensive treatment and prevention for COVID-19 have been censored and suppressed to create a clear path for vaccine acceptance - Effectiveness of the vaccines has been wildly exaggerated and major safety questions have gone unanswered The good news in all of this is that we can take control of our health and that, together, we have the power to unite and fight back for our health, democracy, and freedom. The time is now for a global awakening. As Dr. Mercola and Cummins remind us, this is the fight of our lives.

DKK 139.00
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Wildcrafted Fermentation - Pascal Baudar - Bog - Chelsea Green Publishing Co - Plusbog.dk

Wildcrafted Fermentation - Pascal Baudar - Bog - Chelsea Green Publishing Co - Plusbog.dk

Pascal Baudar is a culinary visionary...I am in awe of this book. Get ready to be inspired. Sandor Ellix Katz, author of the New York Times bestselling book, The Art of Fermentation The perfect DIY guide to make your own fermented hot sauce, wild green pesto, plant-based cheese and so much more! Professional forager Pascal Baudar expanded the wild food frontier with his path breaking works, The New Wildcrafted Cuisine and The Wildcrafting Brewer . Now the acclaimed “culinary alchemist” combines his curiosity, research and in-depth understanding of terroir to put forth recipes that explore root-to-stem fermentation of wild ingredients in his latest book on foraging. In Wildcrafted Fermentation , Pascal Baudar describes in detail how to create rich, flavourful foods at home from the wild and cultivated plants in your local area or garden. Baudar includes more than 100 easy-to-follow, plant-based , vegan-friendly recipes: - Fennel sauerkraut - Wild food kimchi - A section on fermenting mushrooms - Fermented leaf chips - Fermented wild greens pesto - Fermented hot sauce - Dehydrated spice blends - Plant-based cheeses and so much more! The recipes are accompanied by step-by-step photos illustrating foraging, preparation and fermentation techniques for both wild and cultivated plants. For foodies, foragers, fermentation enthusiasts and adventurous home cooks alike, Wildcrafted Fermentation is an indispensable field-to-kitchen guide to crafting cuisine unique to you and your environment.

DKK 241.00
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The Great Regeneration - Dorn Cox - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Great Regeneration - Dorn Cox - Bog - Chelsea Green Publishing Co - Plusbog.dk

In the age of climate change and the ongoing battles around how we use land to grow food and rear livestock, can an emerging group of visionary farmers utilise new technology to help create a truly communal vision of regenerative agriculture that is networked, engaged, and transformative – and ultimately a force for good in the natural world? In The Great Regeneration , farmer-technologist Dorn Cox and author-activist Courtney White explore this unique, groundbreaking research which is aimed at reclaiming the ground where science and agriculture meet as a shared human endeavour. The Great Regeneration explores the critical function that open-source technology can have in promoting agroecological systems, through data-sharing and networking. If these systems are brought together, there is potential to revolutionise how we manage food production and natural systems around the world, decentralising and deindustrialising the structures of production and governance that have long dominated the agricultural landscape. In this important book, Dorn Cox and Courtney White present a simple choice: we can allow ourselves to be dominated by this new technology, or we can harness its potential and use it to understand and improve our shared environment. The choices made today will affect the generations to come, and The Great Regeneration shows how, together, we can create positive and lasting change.

DKK 182.00
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The Healthy Bones Nutrition Plan and Cookbook - Laura Kelly - Bog - Chelsea Green Publishing Co - Plusbog.dk

The Healthy Bones Nutrition Plan and Cookbook - Laura Kelly - Bog - Chelsea Green Publishing Co - Plusbog.dk

A Medicine Through Food™ Guide "This book has the answers that conventional medicine keeps missing. I highly recommend."—Christiane Northrup, MD, New York Times bestselling author Includes over 100 recipes, worksheets, and tools to help create a personal nutritional plan! Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don''t work because the calcium in them doesn''t reach our bones. It’s a grim picture, but The Healthy Bones Nutrition Plan and Cookbook can help. Coauthors Dr. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism. They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations. The authors’ quest for a natural, effective, safe way to prevent and treat bone loss began after 20 years of frustration, during which Helen tried supplements and several popular dietary approaches to arrest bone loss, only to see her bones continue to deteriorate year by year. Drawing on her knowledge of metabolic science and a rigorous examination of current research, Laura created a unique diet-based approach to bone health that allowed Helen’s body to absorb the nutrients that are naturally present in whole foods. Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals. Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than 100 bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks and desserts. The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Readers can count on their personal nutrition plans and the Kellys’ recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

DKK 241.00
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