Foraging Ideas. Cultivating Change.

Chelsea Green Publishing

www.chelseagreen.com • 1
Soil science. Food sourcing. Human health and wellness.
Building a sustainable economic future.
At Chelsea Green Publishing, we recognize
that each of these complicated and unique
topics is connected, interdependent, and
necessary to better understand all natural
systems as a global commons. Each builds
on the next.
With that in mind, we’ve put the follow-
ing pages together for you as a summer sam-
pler of our publishing program—highlighting
some recent and popular publications and
introducing some new books coming out
over the next few months.
Beginning with a short piece by Michael
Phillips, you’ll get a snapshot of the life,
intelligence, and community found in the
world rooted beneath our feet. Adapted
from Phillip’s latest book, Mycorrhizal Planet
(February 2017), the excerpt suggests that
“the plant community as a whole consists
of interconnected beings making collective
decisions that go beyond the one.”
Next an essay by Salted and Cured (April
2017) author Jeffrey P. Roberts will intro-
duce you to extraordinary producers of
dry-cured meat who have created the first
American prosciutto—Prosciutto Americano
—and also have committed to working
with acorn-fed heritage hogs. Likewise, in
Rachael S. Mamane’s piece—adapted from
her new book Mastering Stocks and Broths
(June 2017)—the author tracks the flavors
from grass-fed meat to your stock pot.
This connection—from your farmer to
your bowl—goes beyond flavor, of course,
having huge implications for your overall
health. With that in mind, Chelsea Green
has expanded our focus over the last year
to publish new titles on naturopathic,
integrative, diet-focused approaches to the
treatment and prevention of some of the
biggest health issues people face today—
including cancer, diabetes, and Alzheimer’s
disease. Included here, an excerpt from Dr.
Nasha Winters and Jess Higgins Kelley’s
new book The Metabolic Approach to Can-
cer (May 2017), the authors discuss the
emerging fields of epigenetics and nutrige-
nomics and the overwhelming evidence of
the connection between diet and health.
Finally, we include an interview with
celebrated renegade economist Kate
Raworth in which she discusses her new
book, Doughnut Economics (March 2017),
and her ultimately optimistic vision of a
future that meets the needs of all within
the means of the planet.
At a time when ideas, communities,
and general world views can seem radically
disconnected, we hope you find some com-
fort—like we do—in acknowledging what
the plant community already accepts as
a truth for survival: that interconnected
beings (and ideas) arriving at collective
decisions can certainly go beyond the one.
 CHELSEA
GREEN PUBLISHING
CONTENTS
the politics and practice of sustainable living

Since 1984, Chelsea Green has been the leading publisher

of books about organic farming, gardening, home-
steading, integrative health, sustainable living,
socially responsible business, and more. Fungal Consciousness 4
Now employee-owned.

SUMMER 2017
Copyright © 2017 by Chelsea Green Publishing.

Our Commitment to Green Publishing Finding the Hog at the Oak 8

Chelsea Green sees publishing as a tool for cultural change and
ecological stewardship. We strive to align our book manufac-
turing practices with our editorial mission and to reduce the
impact of our business enterprise in the environment. We print
our books and catalogs on chlorine-free recycled paper, using
vegetable-based inks whenever possible. Our books may cost
slightly more because they are printed on paper that contains
recycled fiber, and we hope you’ll agree that they’re worth it.
Chelsea Green is a member of the Green Press Initiative (www From the Soil to the Bowl 10
.greenpressinitiative.org), a nonprofit coalition of publishers,
manufacturers, and authors working to protect the world’s
endangered forests and conserve natural resources. This cata-
log was printed on paper supplied by R. C. Brayshaw that con-
tains at least 30% postconsumer recycled fiber.

The Food We Eat 12

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Farm & Garden

Fungal Consciousness
In Mycorrhizal Planet, farmer, orchardist, and
best-selling author Michael Phillips explores
the profound intelligence and hidden
collaborations beneath our feet.

40.00
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John Muir said, “When we try to pick out something by itself, we find it
hitched to everything else in the universe.” Need an example? Pick up a
handful of old-growth forest soil and you are holding 26 miles of linear
mycelium, most of it mycorrhizal.
The mycorrhizal network has been
called the “wood wide web.” But it turns
out our global computer network is
actually much less complex. The first
function of the mycorrhizal network
—this superorganism—is to move
nutrients and water between plants of
different species. Balanced nutrition
results when fungi deliver what plants
really need. Providing immune alerts
community-wide allows plants time to
prepare for imminent challenges. Fungi
maintain bidirectional communication
on all such matters pertaining to eco-
system resilience.
The acumen to promote system
vitality becomes readily apparent in
wilder places. Health abounds, whereas
in cultivated landscapes the greenness
somehow seems that little bit more
contrived. Stinging nettle demonstrates
this contrast perfectly. Volunteer seed-
lings that pop up out in the orchard or
in abandoned pastures are always a far
deeper shade of green than cultivated
plants started in the greenhouse and
then grown for medicinal herb produc-
tion. The heart may be willing, but it
still comes round to having friends in
the right places. The enhanced vigor of
natural landscapes reflects a fully func-
tioning mycorrhizal network at work.
That this “fungus–plant intelli-
gence” comes versed in phytochemistry
and cellular polarity should not deter
our recognition of an equally percep-
tive system. The human brain lends
our species its own take on judgment
and knowledge, but any outsider could
quickly reveal that we, too, function
basically by means of biochemistry and
neurons.
Plants have evolved certain senses,
including the five we consider our own.
The ability to smell, and thereby taste,
comes by way of volatile chemical sig-
nals in the air. Reacting to various
wavelengths of light alludes to sight by
means of photoreceptors. Just watch a
flower track the path of the sun across
the sky and then close when day ends.
Plants use touch when roots instinc-
tively detour away from an impenetra-
ble barrier or a vine deliberately grabs
hold of a trellis wire. The ability of
plants to hear is more of a stretch.
Reports suggesting classical music
abetting lush green growth come with
an element of wishful thinking. Yet
sound waves have been associated with
yield increases in vineyards in Tuscany,
just as the vibrations of gurgling water
in a buried pipe attract roots. The tips
of plant roots are noted as well for be-
ing able to sense gravity, moisture, soil
compaction, and mycorrhizal presence.
Similarly, roots sniff out specific min-
eral sources while avoiding areas with
excessive concentrations of carbon
dioxide, salinity, and toxic metals.
Much is made of the fact that plants
are not mobile and thus so unlike us.
Oh, the assumptions we make! Our per-
spective as human individuals, able to
run amok, skews any interpretation of
what it might mean to be rooted in this
earth. The plant community as a whole
consists of interconnected beings mak-
ing collective decisions that go beyond
the one. Mycorrhizal networks provide
speed and fluidity to each member of
the community. This different form of
motion—that of emergent cells exchang-
ing signals and nutrients—brings things
onto a more even keel. The common
good can be found precisely because
living intelligence is at the helm.
Adapted from Mycorrhizal Planet: How
Symbiotic Fungi Work with Roots to Sup-
port Plant Health and Build Soil Fertility by
Michael Phillips.

4 • Chelsea Green Publishing

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www.chelseagreen.com • 5
Organic, Homesteading, Market Farming, and More

“Andrew Mefferd knows his

stuff, and his book is absolute
gold. Can’t recommend
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— Jean-Martin Fortier
NEW!

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6 • Chelsea Green Publishing

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www.chelseagreen.com • 7
Food & Cooking

Finding the Hog at the Oak

In Salted and Cured, writer Jeffrey P. Roberts weaves
together stories of agriculture, animal welfare,
and a deep sense of place, while celebrating
America’s preserved meats.

27.00
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Kathy and Herb Eckhouse made a momentous and delicious decision to
create an American prosciutto, going to Parma, Italy, to get an education
and sourcing for local, acorn-fed animals.
Moving from a dream to a reality takes
guts, hard work, time, energy, money,
and wisdom gained through plenty of
trial and error. In 2001, without experi-
ence as food producers, Iowans Herb and
Kathy Eckhouse—beginners, novellini!
—set off to create La Quercia and
become makers of dry-cured meats. For
years Herb made frequent trips to Parma
and other Italian cities to consult with
seasoned prosciutto artisans. Without
assumptions, preconceptions, or expec-
tations—by using their intuition and
knowledge together with insights from
the experts—they explored and learned
from the best, developing everything
from facility design to recipes.
In 2003 they purchased land in
Norwalk, Iowa, a few miles southwest
of Des Moines, and a year later they
self-financed and constructed a building
known in Italian as a prosciuttificio. In
2005 production began.
During their early curing exper-
iments, they matched their unique,
start-up-style, “basement” efforts
against the Parma benchmarks to assess
aroma, texture, flavors, and mouthfeel,
among many other measurements. To
achieve superb prosciutto, the Italians
emphasize the crucial role of excellent
animals; without great meat you have
a mediocre product. From the out-
set of their porcine adventure, Kathy
and Herb had no pretensions or illu-
sions about duplicating a Parma or San
Daniele prosciutto. Nor did they aspire
to a mass-market product. Rather, to
create a truly American masterpiece,
they wanted heritage-breed hogs from
farmers who practice good steward-
ship of animals and land. For Kathy
and Herb, just like the Italian artisans,
the valuable characteristics of these
animals reside in muscle and fat, with
their inherent organoleptic qualities, all
of which result from excellent genetics
and husbandry.
At the end of 2005, La Quercia
shipped its first thousand pounds of
ham, named Prosciutto Americano.
The Prosciutto Americano arrived
on the cured-meat scene with a burst
of flavor and texture that immediately
grabbed media, restaurant, and con-
sumer interest and demand. Its success
provided both resources and greater
motivation for Kathy and Herb to
strengthen their commitment to heritage
animals and best practices, especially
around how they were fed.
For a couple of years, the company
used hams, bellies, cheeks, and jowls from
its original suppliers to make prosciutto,
pancetta, and guanciale. The next step
was even greater—to move from non-
organic to organic animals. Beyond
locating a certified organic farm, the
principal challenge is the high cost of
organic grains and other feed to raise
meat animals and how these expenses
affect the final price for cured meat.
It turns out that while Iowa is the
center of the commodity corn and soy-
bean universe, the state also leads the
nation in production of both organic
grains and organic hogs. In 2007, nine-
teen farms raised nearly 7,000 organic
hogs—41 percent of total national
output—while 7 years later, fourteen
growers raised 5,400 pigs—a third of
US organic hog production.
In 2007 the company launched
Green Label Organic Prosciutto, pro-
duced from Berkshire/Chester White
crosses, grown by Becker Lane Farm, a
USDA-certified organic grower in Dyers-
ville, Iowa. Its owner, Jude Becker, feeds
his animals 100 percent organic food,
and it makes the difference. La Quercia’s
organic Green Label hams exhibit an as-
tounding depth of flavor with a linger-
ing finish; the organic prosciutto was
the first and is still the only one made in
America.
Beyond the success of organic pork,
Kathy and Herb raised the bar even
higher and created prosciutto made
from acorn-fed animals. American
country hams, Italian prosciutto, Por-

8 • Chelsea Green Publishing

 Foundational, Practical, and
Inspiring Food and Drink Essentials

tuguese presunto, and Spanish jamón

share at least one common historical
element: When hogs feed on acorns and
other nuts, the curing process trans-
forms muscle and fat into complex
aromas and multilayered flavors, as well
as exquisite texture. Finding farmers
who raise acorn-fed hogs and convinc-
ing other growers to collaborate required
focus, energy, and persistence. In 2007
they began an acorn edition of cured
products. They bought whole carcasses
of acorn-fed hogs to make fresh sau- Hardcover | 400 pages | $40.00 Paperback | 320 pages | $34.95
sage and different cured-meat varieties.
The La Quercia Acorn line established
a unique niche and contributed to a
succession of even more highly defined
and refined prosciutto and salami.
Today they work with two acorn-fed
heritage hogs, Berkshire and Tamworth,
grown by farmers within a hundred-mile
radius of Norwalk.
Historically called the “bacon pig”
because of its long, lean, muscular body
with excellent, thick belly fat, the red-
haired Tamworths graze on pasture and
then enjoy four months to forage in oak
and hickory forests. After aging for thirty
to thirty-six months, the hams weigh in
at fifteen to thirty pounds with a deep Hardcover | 528 pages | $39.95 Paperback | 320 pages | $29.95
mahogany color. And to honor this
bacon hog, Kathy and Herb also make
a Tamworth Smoked Pancetta—a flat
version, cured with sea salt, rosemary,
bay leaf, and black and white pepper
and smoked over applewood.
While Prosciutto Americano accounts
for half the company’s sales, the break-
through products are the Green Label,
Acorn, Berkshire, and Tamworth lines.
Their success generates demand back-
ward through the food chain and creates
greater opportunities for farmers to raise
animals and grow organic grains.

Adapted from Salted and Cured: Savoring

the Culture, Heritage, and Flavor of Amer- Hardcover | 432 pages | $40.00 Paperback | 240 pages | $24.95
ica’s Preserved Meats by Jeffrey P. Roberts.

www.chelseagreen.com • 9
Food & Cooking
From the Soil to the Bowl
Rachael S. Mamane—author of Mastering Stocks and
Broths and owner of Brooklyn Bouillon—explores
the significance of quality sourcing.
A grass-fed cattle farm will smell overwhelmingly like healthy
grass—and if harvested with the welfare of the animal in mind, so
will the meat, once processed.
The most important decisions you will
make before simmering a day away mak-
ing a stock or broth have to do with the
sources of your ingredients. Never under
estimate the significance of responsible
agricultural practices: How caretakers
treat the environment upon which they
farm and the animals whose lives they
harvest for our strength—every decision
they make—is reflected in your pot. A
kitchen full of well-sourced ingredients
extends the life of an animal or vege-
table and produces the most flavorful
and nutritious foundation. In short,
your cooking will flourish, enriched by
choices that help replenish the land.
When you know your farmer, you
begin to learn the story of how caretakers
interact with their environment—by land
and by sea. Meat, fish, and vegetables
become more than how they are pack-
aged for consumption. The humanity
with which we treat animals carries
through to how well they nourish the
soil and harbors, how well they adjust to
climate change, how well they feed us on
the plate.
A simple rule: Follow the prem-
ise that paying more for quality goods
means you will pay less for healthcare
over time. A focus on the humane treat-
ment of animals and the health of soil
10 • Chelsea Green Publishing
and water translates to more density
of nutrients and flavor. With quality
meat—and its higher fatty acid profile—
you can eat less. Your body requires less
to sustain itself. Bones, when turned
into stocks and then compost, continue
to feed us and enrich the soil long after
the meat has been consumed.
It is important to know what you
will and won’t accept in the food you
purchase. Some buyers require a farmer
to hold certifications—Animal Welfare
Approved, USDA Organic Seal, so on
and so forth—while others find it suffi-
cient to know when a farmer practices
humane and sustainable methods with-
out certification. Knowledge of where
your food comes from teaches you about
the land around you and ultimately what
you are putting in your body.
Farmers Dan Gibson and Andrew
“Chip” Chiappinelli have been sup-
porters of Mamane’s bouillon business
since the beginning, and it is using their
ethics that Mamane selects source
materials for our broths. The standards
of permaculture practices are mir-
rored between the land and the pot:
Slow-growing heritage chickens follow
Angus cows on pasture, scratching and
feeding at manure, managing parasites,
and enhancing overall soil conditions.
35.00
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When harvested in a reduced stress
environment, these animals produce
bones rich in flavor and dense with
nutrients. The resulting stock is packed
with gelatin and holds a healthy ratio of
fatty acids—a reflection of the terroir
and welfare of the animals. And what
of the land! Stepping onto pasture,
the nose is met with the vitality of
protein-heavy grass and nitrogen-rich
clover mixed with an undeniable tang
of plush manure. It’s intoxicating. This
is the best land a farmer can offer and
the finest cuts a butcher can convey.
The significance of small livestock
farms and responsible butchers goes
beyond health and nutrition. When
you buy from the source, you know
your food hasn’t traveled far, and that
your dollars support the local economy.
Farmers and butchers are part of a small
network—with the processor as the
bridge between them—and they can
answer questions about how the animal
was raised and harvested. Buying local
offers better assurance that your bones
come from one traceable source, often
from the same animal. Your choice
also helps producers make use of their
entire animals, reducing waste from
the agricultural level to your plate.
Adapted from Mastering Stocks and Broths:
A Comprehensive Culinary Approach Us-
ing Traditional Techniques and No-Waste
Methods by Rachael S. Mamane.
 Preserving, Fermenting, Cooking, and More

Paperback | 320 pages | $29.95 Paperback | 304 pages | $24.95 Paperback | 384 pages | $29.95

Paperback | 208 pages | $29.95 Hardcover | 416 pages | $40.00 Paperback | 368 pages | $40.00

Hardcover | 208 pages | $22.50 Paperback | 320 pages | $19.95 Paperback | 224 pages | $17.95

www.chelseagreen.com • 11
Health & Wellness
The Food We Eat
In The Metabolic Approach to Cancer,
a naturopathic doctor and licensed nutritionist
make the case that the way we live our lives
determines our genetic destiny.
The emerging fields of epigenetics and nutrigenomics are proving
the undeniable association between diet and genetic health.
Fortunately, the theory that our genes ma of any kind; chemical stressors
forecast the fate of our health has been such as infections, food allergens, and
disproven during the last two decades. processed foods; environmental tox-
This may be news to some, but suffice ins such as fluoride and other metals;
it to say your DNA is not your destiny. emotional or financial stress; issues
Rather, what has been learned is that with children, spouses, or loved ones—
genes function more like light switches. all of these impact genetic expression.
Just because a person tests positive for Every thought, every bite, and every
the BRCA mutation, for example, does lifestyle choice affects genetic regula-
not mean they will get breast cancer. tion. We all have mouths that can smile
Our genes can be flipped on or off de- or frown; it is the particular environ-
pending on our exposure to certain ment that triggers which demeanor we
environmental factors, including diet, choose to express.
lifestyle, and stress. Researchers in the Human evolution has transpired
emerging field of epigenetics (“upon ge- based on how our genes have
netics”) have been studying these envi- responded to our environ-
ronmental “fingers” that are responsible ment for the past couple
for switching genes on and off and learn- of million years; it is the
ing a lot about how our genomes actual- reason we are not still cov-
ly work. You can think of your genome— ered in hair. Our genes can
your complete set of DNA—like billions change in response to our en-
of Christmas lights running through vironment, and they always have.
your body. Epigenetic factors such as Just as good kids can “go bad” when
poor diet or exposure to carcinogenic tox- exposed to a negative influence, our
ins are the fingers that genes can exert harmful or helpful
can turn a strand of expressions depending on what factors
those lights from they are exposed to. A poor diet can dam-
being expressed age mitochondria, turning on cancer-
(or illuminat- promoting oncogenes. Yet a genetically
ed) to silenced attuned diet (similar to the one humans
(or turned off). have eaten for over two million years)
Too much or too can keep these oncogenes silenced and
little exercise; trau- mitochondria healthy. The genetic
12 • Chelsea Green Publishing
9.95
r | 408 pages | $2
Hardcove
mutations considered by conventional
medicine as the root causes of cancer
are, in fact, modifiable by epigenetic
factors. Indeed, it is well established
that genetics is the cause of only 5–10
percent of cancers, and most of these
genes encode proteins that impact
mitochondrial respiration. It is mito-
chondrial damage that causes cancer,
not the genes. If the inherited cancer
gene does not damage mitochondria,
cancer will not occur.
What’s more, genetic health is
actually almost entirely contingent
upon the food we eat and how it is
metabolized by the body. Nutrigenom-
ics, another emerging field, stud-
ies the interaction between
diet and genes. So far the
findings have been signif-
icant. For example, dark
leafy greens can affect gene
expression through epigen-
etic modification processes
such as methylation. And there
is a growing body of evidence that
certain dietary compounds—including
folate, vitamin B12, tea polyphenols,
cruciferous vegetables, and more—have
anticarcinogenic properties because of
their relationship to DNA. There is now
an undeniable association between diet
and genetic health, and it is high time
we started utilizing this knowledge.
The dietary changes that occurred as
humans evolved from hunter-gatherers
to farmers have negatively impacted our Integrative, Naturopathic,
genome. The reason this is so import-
ant is because some people choose to and Leading-Edge
undergo “preventive” measures to avoid
the development of cancer, such as
removing breasts when they test positive
for a BRCA gene mutation. While this
has surely saved lives, and we certainly
never judge people on the decisions
they feel they need to make for their
own health, we show in The Metabolic
Approach to Cancer that even if an
individual tests positive for a scary gene
like BRCA1 or a SNP like MTHFR, with
the right diet and other terrain modifi-
cations, cancer may not be what sends
them into the casket. However, those
who test positive for the BRCA1 gene
but are not willing to
make the diet and
Paperback | 352 pages | $29.95 Hardcover | 288 pages | $24.95
lifestyle changes
needed to achieve
an optimized
terrain increase
their likelihood of
developing cancer
by a lot—85 percent
in some cases. Conversely, by focus-
ing on prevention and on participation
and engagement in our own health, the
possibility of avoiding cancer decreases
significantly—85 percent in the other
direction. The Metabolic Approach to
Cancer is all about encouraging partic-
ipatory medicine through deep nutri-
tion and nontoxic approaches. The way
we live our lives determines our genetic
Hardcover | 176 pages | $24.95 Paperback | 208 pages | $19.95
destiny. If we expose ourselves to positive
epigenetic factors like deep nutrition,
exercise, good sleep,
stress management,
and healthy re-
lationships, our
genes will express
smiles and health,
not frowns and
disease. Sounds
simple, right? In many
ways it is.

Adapted from The Metabolic Approach to

Cancer: Integrating Deep Nutrition, the Keto-
genic Diet, and Nontoxic Bio-Individualized
Therapies by Dr. Nasha Winters and Jess Paperback | 240 pages | $27.99 Paperback | 464 pages | $29.95
Higgins Kelley.

www.chelseagreen.com • 13
Sustainable Solutions
“I decided it was time to
take 20th-century economics
by the horns, flip it on its back,
and replace it.”
A conversation with renegade economist Kate Raworth
on her radical new book: Doughnut Economics: 7 Ways to
Think Like a 21st-Century Economist.
Q: Why this book?
A: I studied economics at university 25
years ago because I wanted to make a
difference in the world and believed that
economics—the mother tongue of public
policy—would best equip me to do that.
Instead its theories left me disillusioned
and frustrated because they brushed over
or sidelined all the issues that I thought
mattered, from social justice to ecologi-
cal integrity. A whole quarter century on,
the theories taught have barely changed,
and if anything they have narrowed.
Today’s students are going to be the poli-
cymakers of 2050, but they are still being
handed down ideas from the textbooks
of 1950, based on the theories of 1850. So
I decided it was time to take twentieth
century economics by the horns, flip it
on its back, and replace it with an eco-
nomics that is fit for our times.
Q: You describe how, over the centuries,
the focus of economics has moved from
the household to the city–state then to
the nation–state. Why do you say it’s
time for economics to focus on the plane-
tary household, and how does that shape
your idea of 21st-century economics?
A: Eco-nomics, from the Ancient Greek,
literally means “household manage-
ment,” and it couldn’t be more relevant
14 • Chelsea Green Publishing
.00
ges | $28
r | 320 pa
Hardcove
today: We urgently need a new genera- value of all the goods and services sold in
tion of economists who are ready to man- a nation’s economy in a year. It was first
age our planetary home in the interests of calculated in the 1930s by the American
all of its inhabitants. For the last 250 years, economist Simon Kuznets, who, iron-
partly thanks to Adam Smith’s book The ically, was among the first to warn that
Wealth of Nations, we’ve been stuck con- it was in no way a measure of a nation’s
sidering ourselves as national economies, welfare. But his warning was ignored,
as if only ever in a race against each other. and GDP growth soon became a goal in
It’s time to recognize that our collective itself. In the Great Depression, followed
well-being depends upon safeguarding by post-WWII recovery, it may have cor-
the health of this incredible living planet, related fairly well with improvements in
and so to have the best chance of thriving people’s well-being, but it is widely rec-
this century, we need to think far more ognized to be a poor measure today.
innovatively about managing the plane-
tary household that we share.
Q: One of the seven principles of
Doughnut Economics is the radical
idea that we should stop focus-
ing on GDP growth as a mea-
sure of progress. Instead, you
argue that the 21st-century
economists ought to focus
on creating an economy
that’s distributive and re-
generative by design. But
doesn’t GDP growth signify
a healthy economic environ-
ment and well-being for glob-
al citizens?
A: Gross Domestic Product
(GDP) is simply the total monetary

“I read this book with the excitement that the
people of his day must have read John Maynard
Keynes’s The General Theory. It is brilliant, thrilling,
and revolutionary.  —George Monbiot,
author; columnist at The Guardian
If we are to step up to the 21st-cen-
tury challenge of meeting the needs of
all within the means of the planet, we
need an economy that is distributive and
regenerative by design. Distributive in
that it shares value created far more wide-
ly, and regenerative in that it uses materi-
als again and again so that it is working
with—not against—Earth’s cyclical pro-
cesses of life. Getting there is part of a
long-term transformation, and it’s hard
to know how GDP will need to respond
in the process: It could go down then
up, or up then down, or it could hover
steady. In effect, GDP must come to be
seen as an adaptive variable, ever-adjust-
ing in response to redesigning the econ-
omy. It’s a radically different mind-set
from the one that has held sway for the
past eighty years, of course, and that’s
why it deserves far more attention from
innovative economic thinkers.
Q: You ask the radical question: “What
if our idea of economics didn’t start with
money, but with human well-being?”
Could you reflect on how this question
is a cornerstone of the way you approach
economics?
A: Over the past thirty years, the under-
standing of what “human well-being” is
has evolved a good deal. It’s increasingly
recognized that it depends upon two
things: ensuring that everyone has the
resources to meet their needs and rights
so they can lead lives of dignity and op-
portunity; and safeguarding the planet’s
life-support systems that sustain us all.
Five years ago I turned that new under-
standing into a picture, and it came out
looking like a doughnut. In the hole in the
center, people are falling short on life’s
essentials like food, decent housing,
healthcare, and political voice, so we want
to get everyone out of that space. At the
Essential
Reading for
Sustainable
Change
same time, beyond the doughnut’s out-
er crust is a place of overshoot on Earth’s
critical systems, from climate change to
biodiversity loss. To meet the needs of all
within the means of the planet, we have to
get into the doughnut itself, which is hu-
manity’s safe and just space. And once we
take that as the goal, a fascinating question
emerges: What economic mindset will
give us the best chance of getting there?
Q: Doughnut Economics is an optimistic Paperback | 240 pages | $19.95
vision of the future—despite worsening
climate change, increasing xenophobia,
global financial instability, conflict, and
widening inequalities around the world.
Why are you optimist about the world’s
economic future and the future of our
planet?
A: I’m optimistic because we haven’t yet
given ourselves a decent chance of figur-
ing these challenges out and last centu-
ry’s economics is a critical part of what’s
holding us back. We need a new story
of our economic future, something that
we can aspire to create.
Paperback | 416 pages | $24.95
Kate Raworth is a renegade economist focused
on exploring the economic mindset needed to
address the 21st century’s social and ecologi-
cal challenges. She is a senior visiting research
associate and advisory board member at Oxford
University’s Environmental Change Institute and
the senior associate of the Cambridge Institute
for Sustainability Leadership. Kate lives in Oxford,
England. For more, visit KateRaworth.com Paperback | 264 pages | $24.95
www.chelseagreen.com • 15
Politics, Resistance, Transition

“For populists who “[A] vitally important

want to continue book, perhaps the
Bernie Sanders’s first to explore how
political revolution to organize at the
and win radical change, true scale of the
this is a book for you.” crises we face.”
— Jim Hightower, —Naomi Klein,
author of Swim author of This
Against the Current Changes Everything

Paperback | 192 pages | $15.00 Paperback | 288 pages | $17.95 Paperback | 224 pages | $18.00

Hardcover | 656 pages | $50.00 Paperback | 304 pages | $20.00 Paperback | 408 pages | $24.95

“I would unreservedly go so far as

to say that David Fleming was
one of the most original, brilliant,
urgently-needed, underrated,
and ahead-of-his-time thinkers
of the last 50 years.”
— Rob Hopkins, cofounder of
16 • Chelsea Green Publishing the Transition Network
 Sustainable Solutions

Paperback | 224 pages | $17.95 Paperback | 400 pages | $24.95 Paperback | 280 pages | $24.95

Paperback | 176 pages | $24.95 Paperback | 288 pages | $24.95 Paperback | 320 pages | $24.95

Paperback | 360 pages | $19.95 Paperback | 272 pages | $22.95 Paperback | 240 pages | $24.95

www.chelseagreen.com • 17
Coming Soon
Paperback | 288 pages | $20.00
Hardcover | 384 pages | $34.95
Paperback | 352 pages | $29.95
18 • Chelsea Green Publishing
Walking on Lava
Selected Works for Uncivilised Times
The Dark Mountain Project
“This book changed my life. It puts into words the sense of
utter hopelessness I feel about the fate of the world as we have
known it. And yet, miraculously, it gives me ‘hope beyond hope’
for what lies ahead. The Dark Mountaineers are blazing new
trails into, and through, the hot lava of our uncertain future.”
—Eric Utne, founder of Utne Reader
This unique collection of essays, fiction, poetry, interviews, and artwork showcases The Dark
Mountain Project’s groundbreaking work, organized around “The Eight Principles of Uncivilisa-
tion” that form the bedrock of the project. Visit Dark-Mountain.net for more details.
Fasting and Feasting
The Life of Visionary Food Writer Patience Gray
Adam Federman
“[There are] food people whom you tend to ‘believe’ rather than
simply admire. In this . . . noble lineage is Patience Gray, a wan-
dering Bruce Chatwin of food.” —Jim Harrison, author
“A revelatory book about an extraordinary woman, writer, and
cook.. . . She should become a totemic culinary figure for our
times.” —William Boyd, author of Sweet Caress
The remarkable—and until now untold—life story of Patience Gray: a revolutionary voice in
the culinary world.
Keto for Cancer
Ketogenic Metabolic Therapy as a Targeted Nutritional Strategy
Miriam Kalamian
A comprehensive guide for cancer patients and practitioners
that specifically addresses the challenges and benefits
associated with the deep nutritional overhaul of
the ketogenic diet.
Inspired by the work of Dr. Thomas N. Seyfried, PhD (who has contributed a foreword), nutri-
tionist Miriam Kalamian explores nutritional nuances associated with the diet in sections such as
“Fasting Protocols” and “Know What’s in the Foods You Eat” while meal templates and tracking
tools are provided in “Preparing Keto Meals.”
 Coming Soon

Matter and Desire

An Erotic Ecology
Dr. Andreas Weber

“Andreas Weber is an indispensable voice in ecological and philosophical

thought. . . . Matter and Desire composes the symphonic grand design of
desire, relationships, the metaphysics of the body—and much more. . . .
This is a timeless, yet urgent, and splendid book.”
—Howard Norman, author of I Hate to Leave This Beautiful Place

Rooted in scientific observation, a poetic and philosophical meditation on our relationship with
Paperback | 256 pages | $20.00 the natural world.

Being Salmon, Being Human

Encountering the Wild in Us and Us in the Wild
Martin Lee Mueller
A philosophical and scientific examination of Western
culture’s alienation from the natural world—filtered
though a single human–animal relationship.
Being Salmon, Being Human rewards readers with insightful
interpretations of major philosophers, like Descartes and
Heidegger, while standing alongside David Abram’s
The Spell of the Sensuous and Becoming Animal.
Paperback | 384 pages | $24.95

Mastering Diabetes
A Comprehensive, Integrative Approach for
Both Type 1 and Type 2 Diabetes
Mona Morstein
The first comprehensive, integrative diabetes guide for
patients, caregivers, and medical practitioners
Topics covered include:
• Important physical exams and lab work
• Conventional diets and non-insulin medications
• The different types and uses of insulin
• Various low-carb diets and how they apply to different food groups
• Diabetes in pediatrics and pregnancy
Paperback | 512 pages | $29.95 • Diabetic challenges, including low blood sugar, high blood sugar, sickness, and traveling

www.chelseagreen.com • 19
 “Lasting forever is the goal of all art and the very soul of good farming.
Money can add a little sizzle to it, but it’s more a distraction than a goal.
The real reward is being able to look out over gardens and farms and
know that we are adding real value and beauty to the world. . .”
— GENE LOGSDON (1931–2016),
Letter to a Young Farmer

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