speaker-info

Meredith Leigh

New Society Publishers

www.mereleighfood.com

Meredith Leigh is a farmer, butcher, cook and author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore and Pure Charcuterie: The Craft & Poetry of Curing Meat at Home. She lives in Asheville, North Carolina.

Meredith will be speaking at the North Carolina, Pennsylvania Fairs

Workshops

Check It Out!

Whole Animal Butchery

Meredith Leigh, author of The Ethical Meat Handbook, demonstrates whole-animal butchery. Using a hog as an example, she discusses delicious and thrifty use of the entire carcass, and applies principles of butchery, charcuterie, and cooking to other animal species, as well.
Modern Homesteading Real Foods

Available In:

North Carolina, Workshop time to be determined
Pennsylvania, Workshop time to be determined

The Magic of Koji: Preserving food with fungus

Koji is a mold with many superpowers: It can amplify flavor, tenderize meat, ferment foods, and produce pickles. Authors Meredith Leigh (The Ethical Meat Handbook and Pure Charcuterie) and Kirsten Shockey (Fermented Vegetables and Miso, Tempeh, Natto) lead an info-packed presentation on cultivating koji and using it for countless applications, including making bread, curing salami, and preparing homemade miso. Never look at mold the same way again!
Real Foods Keynote

Available In:

North Carolina, Workshop time to be determined
Pennsylvania, Workshop time to be determined

Introduction to Charcuterie

Learn about charcuterie: the preservation of meat using salt and smoke. Meredith Leigh demonstrates making fresh sausage and discusses other forms of charcuterie (such as fermented sausages and smoked meats). A farmer, butcher, and cook, she has been working for half her life to advocate for, grow, cook, and create real food. She's the author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore and Pure Charcuterie: The Craft & Poetry of Curing Meat at Home.
Real Foods Keynote

Available In:

North Carolina, Workshop time to be determined
Pennsylvania, Workshop time to be determined

Butchering and Deboning a Whole Chicken

Discover why the educated use of the whole bird is the most cost-effective and ethical way to eat poultry. Learn to break down a chicken and watch Meredith Leigh demonstrate deboning for further creative use of the carcass.
Real Foods

Available In:

North Carolina, Workshop time to be determined
Pennsylvania, Workshop time to be determined