I am committed to consulting, teaching, writing, and speaking with a focus on diversity, racial equity, synergy, and holism in agriculture, processing, and culinary.
My work is focused on the intersection between land and people, and land and cuisine, in an attempt to defragment the food system.
I have 20 years of experience across the food supply chain.
Click here for a list of potential workshop offerings for 2020.
828 | 222 | 3686 mereleighfood@gmail.com
Over the past 20 years, Meredith 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, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. Meredith travels extensively teaching charcuterie and food production and processing, consulting for farmer and food businesses, editing, and providing marketing assistance for values-driven business. She also pursues other writing, namely poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere, with work featured in Crop Stories, Food52, various Edible publications, The James Beard Foundation blog, and Mother Earth News Magazine, among others. She lives with her partner and four children in Asheville, NC.
∆∆∆∆∆
{PRESS}
Ethical Meat isn't just Sustainable its also Delicious, Organic Authority
How a Former Vegetarian Became a Butcher and Ethical Meats Advocate, Civil Eats
Plough to Pantry, Asheville NC
Asheville Citizen-Times, Asheville NC
Meredith Leigh and the Practical Magic of Charcuterie
Sustainable Market Farming, Louisa VA
∆∆∆∆∆