Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment.
In Full Moon Feast, accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.
Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering--physical, emotional, cultural, communal, and spiritual--born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.
But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.
Combining the radical nutrition of Sally Fallon's Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.
Jessica Prentice is both a professional chef and a passionate home cook. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen. Jessica currently writes a New Moon Newsletter called Stirring the Cauldron that is sent out to internet subscribers around the world on each new moon. Sign up for her newsletter and find out more at her web site http: //www.wisefoodways.com. Jessica coined the term "locavore" and helps sponsor an annual Eat Local Challenge (http: //www.locavores.com). She is one of the founding worker-owners of Three Stone Hearth, a community-supported kitchen in West Berkeley (http: //www.threestonehearth.com) and speaks nationally on building sustainable food systems.
Recipe List Introduction: Lunar Calendars and Traditional Food Ways 1. Hunger Moon 2. Sap Moon 3. Egg Moon 4. Milk Moon 5. Moon of Making Fat 6. Mead Moon 7. Wort Moon 8. Corn Moon 9. Moon When Salmon Return to Earth 10. Blood Moon 11. Snow Moon 12. Moon of Long Nights 13. Wolf Moon Resources Notes