Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}


Mar
18
Mar 19

Homesteading Institute

I'll be teaching fermentation, butchery, and charcuterie at this two day intensive for homesteaders in Lawrence, KS. 

More info coming soon! 

Feb
12
6:00 pm18:00

Farm to Table Dinner

I will be providing an educational program as part of the day featuring a look at the local and organic agriculture movement and the synergy of factors that contribute to the quality and sustainability of our meal. This opportunity allows attendees to explore the role of good farming, mindful harvest, local and artisan food, and culinary ingenuity in the total experience of the day.

The Dining Experience: A family-style, abundant, and exquisitely prepared 4 course meal (choice of pork or vegetarian) of local, organic deliciousness, made and prepared by one of the top chefs in Asheville, John Fleer. John will be using whole food in a unique, artisan, and exciting way. Meal includes beer and cider.

For more info, click here

Feb
10
Feb 11

Two-Day Charcuterie Intensive

In this two-day intensive, learn to confidently cure meats via salting, dehydrating, smoking, and fermenting.  We will begin with a half hog, and spend our days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, from pate to hard salami. In addition to the skills of salami craft, you’ll engage with your classmates on topics around sustainable farming, mindful slaughter, good cookery, and artisan butchering. Participants will get to taste their own creations along the way, take projects home, and join a growing community of ethical meat practitioners. Includes a copy of The Ethical Meat Handbook.

To register, click here.

 

Nov
19
Nov 20

Cycles of Life Workshop

I'll be teaching ethical slaughter and butchery of lamb at Wild Abundance. More info and registration here

Nov
11
Nov 12

Sustainable Poultry Network National Conference

I'll be leading a pre-conference intensive on poultry butchery and cooking. We will cover piecing, de-boning, charcuterie, and cooking, plus we will discuss how the animal's life effects the eating experience. This will be a great class for chefs, farmers who want to elevate their marketing,  or home cooks.

More info: http://www.spnusa.com/

Aug
13
Aug 15

Lambstock

Craig Roger's lamb event of the year at his renowned Border Springs Farm. I'll be giving an "Ode to Lamb" and will have books available! 

Jul
9
Jul 10

Mother Earth News Fair West Bend, WI

Workshops offered:

Whole Hog Butchery
Charcuterie
Using & Deboning a Whole Chicken
The BIG FOOD TALK-- a keynote of sorts

More information at http://www.motherearthnewsfair.com/wisconsin/

Jul
2
10:00 am10:00

4th o' July Meat Talk at Transylvania County Farmers Market

Come out to the farmers market for 4th of July weekend, and talk about what local meat to feature for your picnic. We'll focus on sourcing, cutting, brining, and smoking or grilling local poultry, but I'll be glad to talk beef or pork or whatever else in this informal visit to Transylvania County Farmers Market. You can buy a book or get it signed while you're there. 

May
7
3:30 pm15:30

Blind Pig Lamb Jam

REGISTER: https://www.eventbrite.com/e/the-blind-pig-bovinoche-presents-mountain-lamb-jam-a-food-and-music-festival-with-ethical-meat-tickets-21099603482

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