Over the past 13 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She has developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop, and more. Above all, Meredith is committed to real, good food, as a means to connect with people, animals, and plants, learn new skills, create intentionally, stay inspired, and experience deliciousness.

www.mereleighfood.com  *  mereleighfood@gmail.com

Meredith Leigh is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore.  A holistic food manifesto, the The Ethical Meat Handbook describes how we might endeavor to get good meat on our plates, and empower ourselves to own more of the process. Part philosophy, part technical instruction, and part memoir, this book gives eating more substance and soul. Included are discussions of economy, environment, agriculture, and social synergy, as well as complete instruction on whole animal butchery of beef, pork, lamb, and poultry. All this, plus a complete chapter on charcuterie, and over 100 delicious recipes make this a must-have for everyone’s culinary collection.

Pre-Conference Workshop:

Whole Hog Butchering Demo & Pork Marketing Workshop

Learn how to maximize profit on the whole hog. This workshop will include a butchery demo that will showcase value-added cuts, cooking tips for customers, and muscle science to inform culinary success. We will also discuss options for value added processing and salt preservation, and discuss cost of production principles to explore obstacles and opportunities in niche meat production & marketing.

Conference Sessions:

The Big Food Talk

We are living in an age of critical and complex transitions, socially, scientifically, and philosophically. Join this session to gain perspective on sustainable food activism across the entire supply chain. Meredith – farmer, butcher, chef, writer, and educator – will share dynamic perspective from 15 years of activism, addressing everything from the economic to the environmental to the emotional aspects of food systems work. Farmers, distributors, retailers, chefs, buyers, and conscientious consumers will benefit from this talk, which addresses big picture questions, challenges assumptions, and inspires participants toward updated thought and action.

Developing Adapted Herds for Quality Pastured Meats

Quality grass fed and pasture raised meats require a balance of good forage management and good genetics. This session will address the genetic aspect of raising quality meats, including historical inconsistencies that farmers still face, and encouraging farmers to focus on developing adapted animals, providing as many practical tips as possible for multi-species application.

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