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 FairsWorkshops
Check It Out!
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, Saturday 11:30-12:30 p.m., Mother Earth News Stage
Pennsylvania, Friday 5:00-6:00 p.m., Real Food Stage
Sausage Making 101
Learn the basics of making delicious sausage from pork, beef, chicken, lamb, rabbit, or wild game. Meredith Leigh, author of The Ethical Meat Handbook, discusses secrets to optimum flavor and texture, and she covers equipment needs (as well as creating your own recipes). Hear about cooking methods, including smoking, in addition to processing.
Modern Homesteading Real Foods
Available In:
North Carolina, Sunday 10:00-11:00 a.m., Real Food Stage
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:
Pennsylvania, Saturday 10:00-11:00 a.m., Real Food Stage
Extended Whole Hog Butchery
Learn how to butcher and hone your skills as you break down a half hog with a partner. As you go along, Meredith Leigh leads a discussion on snout-to-tail cooking, what makes quality meat, knife holds and knife care, slaughter practices, and value-added processing. Leave with your head full of knowledge and your hands full of delicious cuts of meat! Note: An extra pass is required for this workshop. Space is limited, get your passes today!
Modern Homesteading Real Foods Hands On
Available In:
North Carolina, Sunday 2:00-5:00 p.m., Hands-On and Extended Workshops