Barriers abound for the average consumer when it comes to sourcing and affording well-raised meat. One of the most viable solutions for communities and neighborhoods, especially in very urban or food apartheid areas, is to cooperate and develop a community meat buying club. Author, farmer, butcher, and advocate Meredith Leigh helps interested individuals or groups with the design and maintenance of a buying club. She covers sourcing, understanding carcass terminology, and working with butchers, farmers, and processors. She also discusses cut sheets, pricing, regulation, and cooking tips.
Real Foods Nature and Community
Tennessee, Workshop time to be determined
Polyface Farm, Workshop time to be determined
Texas, Saturday 5:00-6:00 p.m., Sustainable Agriculture Stage
Pennsylvania, Workshop time to be determined