Over the past 17 years, Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of good food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie (Char-cootery), and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and in 2017, Pure Charcuterie: The Craft & Poetry of Curing Meats at Home.
Meredith works part time for Living Web Farms, and she travels extensively teaching charcuterie and food production and processing. She also pursues other writing, namely poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere. She lives with her partner and four children in Asheville, NC.
As part of the Organic Growers School (OGS) 26th annual Spring Conference, Meredith is doing a full day pre-conference workshop on Integrating Animals into Agriculture and two Conscientious Omnivory workshops covering economics, systems thinking, and cooking. The conference begins Friday, March 18th thru Sunday, March 10th at Mar Hills University.
Enjoy this one-hour Living Well with Meredith as she shares how we can approach eating healthy, ethical food and transforming our agricultural systems to bring more justice and harmony with the land. Enjoy!
Living Well with Meredith Leigh on AshevilleFM, March 4, 2019
