fbpx
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 Mother Earth News Fair Online.

Workshops

Check It Out!

The Basics of Curing Meat

From ancient times to today, people have been putting salt on meat to preserve bounty, improve texture, and concentrate flavor. It's one of the most ingenious and utilitarian traditions that has endured all over the world. This course will explain how curing meat has evolved, and how to approach meat curing in a way that will give you a range of options in the kitchen. Meredith Leigh demonstrates the basics, providing you with recipes for a smoky cured leg of lamb, as well as a completely dry-cured ham in the style of prosciutto. You'll walk away from this class with the ability to cure beef, lamb, venison, mutton, pork, and other meats with ease and confidence.
Food Preservation

Speaking At:

Mindful Meat Eating for the Modern Omnivore

What does it mean to be a conscientious eater in today’s world? Between trade wars, climate change, label claims, local food, nutrition trends, and environmental justice issues, eaters are constantly bombarded with opinions and news surrounding personal food choices. For those who identify as omnivores, the global food debate is particularly chaotic. In this session, author and farmer Meredith Leigh shares expertise from her 17 years of deep study into the systems by which food and farming are made possible. Explore a firmer footing in your food choices and your food activism. From a holistic, climate-smart, and community-centered framework, this workshop provides a jumping-off point for eaters unsure of the best way to check in to mindful eating, and it also provides insight into the most up-to-date information for the well-informed food activist.
Food Independence

Speaking At:

Make Your Own Cured Ham

Making your own sandwich meat is a great way to save money and ensure clean food for your family. In this workshop, learn to make your own cured, cooked deli ham using just salt and pure spices. Author, butcher, and farmer Meredith Leigh will teach you about using curing to make tough cuts of meat more useful, and increase their flavor and keeping quality. Learn about food safety and the use of nitrites in cured meat products, and receive a recipe for Tasso Ham — a delicious spicy-sweet ham used in Cajun cooking.
Real Food

Speaking At:

How and Why to Create a Community Meat-Buying Club

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 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.
Food Independence

Speaking At:

  • Sign up
Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.
0