Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

My work is a holistic look at farming, cooking, & eating.

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 I have been working for half my life to advocate for, grow, cook, and create REAL FOOD.  I have  worked in nearly every aspect of the food supply chain, and I have gained a vast amount of perspective. Do I think we can change things for the better? Absolutely.  We need connections and interaction between farmers, processors, retailers, and eaters to truly address our food conundrums. In my lectures and demonstrations, I challenge everyone to place diversity and synergy at the center of our understanding about food, farming, cooking, and eating, to inform whole systems thinking and accessible but radical solutions to environmental, economic, social, and health concerns. I speak and consult throughout North America and internationally, addressing food, farming, butchery, and cooking, to audiences of food citizens, chefs, culinary students, farmers, food distributors, educators, and more. 

Interested in booking an inspirational and practical event? 
Call 828 | 222 | 3686 or email me

Over the past 17 years, I’ve worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer,  all in pursuit of sustainable food. I've amassed a wealth of experience and perspective in re-imagining mindful foodways, and focus particularly on supply chain development, whole systems thinking, and the cultural implications of food activism.  I'm passionate about integrated agriculture that includes plants and animals in dynamic rotation, soil and food microbiology, and food preservation.  I’m the author of  The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, and the forthcoming Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. I live in Asheville, NC, and I work part time for Living Web Farms and I regularly travel to teach and consult via Mereleigh Food. 



Ethical Meat isn't just Sustainable its also Delicious, (Organic Authority, July 2016)

How a Former Vegetarian Became a Butcher and Ethical Meats Advocate (Civil Eats, June 2016)

WLOS Morning News Segment, Asheville NC

Plough to Pantry, Asheville NC

Asheville Citizen-Times, Asheville NC

Mountain XPress, Asheville NC

Sustainable Market Farming, Louisa VA

From Scratch Magazine

GQ Magazine 


“I am a vegan, and I thought The Future of Eating was excellent. I may not change my ultimate dietary beliefs, but Meredith’s knowledge is astounding, and I absolutely agree with the holistic line of thinking.” – Annaliese, class participant at Carolina Farm Stewardship Conference.


“A total brain-tingle. I loved Meredith's workshop.” – Low Country Street Grocery, Charleston, SC


“Meredith completely blew me away.” – Kevin Feeny, chef & owner, Kitchen Sync, Greenville SC


"This lady knows her sh**!" - Adam, farmer


"Meredith does an excellent job at educating representatives from all along the value chain on the many ways that you can produce, process, market and prepare an incredible range of high-quality meat products, while simultaneously dispelling myths and encouraging a larger shift in food consciousness. " - Lucia Stephen, Food Activist and Program Coordinator for the Atlantic Canadian Organic Regional Network's Grow A Farmer Initiative


"We hired Meredith to help us process 4 hogs, and we could not have done it without her. The group learned so many positive things, we produced hundreds of pounds of charcuterie and fresh meats, and Meredith made it an awesome experience!" - Tasha, homesteader

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All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.