Supporting small-scale livestock farmers and ensuring a supply of honest, affordable meat for consumers necessitates a revival of the art of butchery. Whether you're an aspiring professional or a home cook, this workshop can help you learn basic butchery technique for pork. Author, butcher, and farmer Meredith Leigh covers knife holds, knife care, butchery technique and methods, as well as cooking tips, carcass economics, and whole animal utilization.

For more than a century, commercial agriculture has favored the separation of plants and animals, as well as the reduction of dynamically managed ecosystems in the production of food and fiber. Author, farmer, butcher, and food activist Meredith Leigh provides information and options for reintegrating agriculture, from soil systems all the way up to the use of trees and water resources. She also covers considerations for processing and distribution. Applying systems thinking to the prospect of farming and management, this workshop brings the homesteader or commercial farmer face to face with the most cutting-edge options for holistic food production.

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.