Podcast appearances and mentions of meredith leigh

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * *

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum.She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat.Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books.* * * * * * * * * * * * * * * * * * * * * * * * * *The organ supplements we use and trust – get a 5% discount (and freeshipping) on grass-fed supplements, including liver capsules by visiting:https://www.oneearthhealth.com/AncestralKitchen* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What we cover:Meredith's journey from vegan to butcherFacing death as part of lifeBeing conscious during the slaughter processHow to make meat fermentation safeWhere to begin with meat fermentationAll about nitrates - in curing and in health* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts,...

INA YALOF shares Food and The City, her stories of New York food and family legacies. We're making SUMMER PESTO It is a beautiful thing MEREDITH LEIGH, Butcher, Farmer, Writer and Cook dishes on Ethical Meat

Story by Meredith Leigh, read by Jessica Mitchell. Scrapple and Souse are both ingenious methods of stretching food scraps into delicious meals. Meredith Leigh digs into their history and shows you how to make these traditional meat-stretcher dishes. This is the audio version of an article from the August/September 2022 issue of MOTHER EARTH NEWS magazine. For more great articles on livestock and land management, large and small farming, and even bees, go to the MOTHER EARTH NEWS website. If you're interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes and attend the MOTHER EARTH NEWS Fairs. MOTHER EARTH NEWS's sister publications include Grit, Countryside, Backyard Poultry, Backyard Beekeeping, and Goat Journal.

Is it possible to be a “conscious omnivore” that cares about animals and the planet, while still including meat in the diet? Meredith Leigh, author of “The Ethical Meat Handbook," says, "Yes, it is." A former vegetarian (and vegan), Meredith is profoundly concerned with animal welfare, changing the food system, and healing the earth. Today, she goes over how we can be responsible global citizens in all of our choices related to sourcing meat, cooking, and eating it. She talks about how to take small steps in the right direction for ethical meat-eating and how to become advocates for systemic change and improved access to real food. She also discusses how her ideas have shifted over time and how she is convinced we can buy differently, cook differently, and eat differently and therefore bring about change not just for our households, but for the world. Visit Meredith's website: mereleighfood.com Order recordings from our WT conference 2022: fleetwoodonsite.com See our website for more resources: westonaprice.org Check out our sponsors: Redmond Real Salt, Paleo Valley, Optimal Carnivore

On this podcast, I am joined by Meredith Leigh, the person who ran the charcuterie workshop that Jack and I talked about last week.  We talk about her journey into teaching (which may surprise you) as well as why ethical meat is so important.Information about the upcoming charcuterie class in Maryland can be found here.  http://www.mereleighfood.com/https://www.fermentationschool.comLinks to her two books:The Ethical Meat HandbookPure Charcuterie: The Craft and Poetry of Curing Meats at HomeEnjoy!Brianhttp://www.thehomesteadjourney.net/shophttp://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enhttps://teespring.com/stores/thehomesteadjourneypodcastBrian@thehomesteadjourney.netSupport the show (https://www.buymeacoffee.com/the.hjp)

Last weekend, I attended with Jack Pollner a charcuterie intensive course in Massachusetts.  I also was privileged to spend a few nights with Jack, Jackie and Emma at The Mindful Homestead.  And so, on this episode Jack and I talk about what we learned and enjoyed about the course that was taught by Meredith Leigh.We talk about two of her books:The Ethical Meat HandbookPure Charcuterie: The Craft and Poetry of Curing Meats at HomeEnjoy!Brianhttp://www.thehomesteadjourney.net/shophttp://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enhttps://teespring.com/stores/thehomesteadjourneypodcastBrian@thehomesteadjourney.netSupport the show (https://www.buymeacoffee.com/the.hjp)

A special podcast extra made in partnership with Chow Chow, Jon explores fermentation with author Meredith Leigh, French Broad Chocolate Lounge's Jael Skeffington, Fermenti's Meg Chamberlain, and Miso Master Joe Kato. For tickets and information on Chow Chow's Fermentation Feast, August 26th, visit https://www.exploreasheville.com/chow-chow-culinary-festival/2021-schedule/fermenting-feast/

Meredith Leigh is the author of the award-winning Ethical Meat Handbook. Tony and Meredith discuss eating water buffalo in Vietnam, whether it is possible for seven billion people to eat meat ethically, what is the food Gestalt, how to "eat meat right," the power of the sun, staying calm during slaughter, the spirituality of butchery, and getting Tony over his fear of curing meat.  Find Meredith and her book at http://www.mereleighfood.com/.

Meredith Leigh is the author of the award-winning Ethical Meat Handbook. Tony and Meredith discuss eating water buffalo in Vietnam, whether it is possible for seven billion people to eat meat ethically, what is the food Gestalt, how to "eat meat right," the power of the sun, staying calm during slaughter, the spirituality of butchery, and getting Tony over his fear of curing meat.  Find Meredith and her book at http://www.mereleighfood.com/.

Heidi Walters oversees marketing initiatives of group travel, international and sports marketing and industry relations for the Economic Development Partnership of North Carolina (Visit NC).Heidi shares how their Outdoor NC initiative and partnership with the Leave No Trace Center for Outdoor Ethics is helping preserve the state's precious natural resources.So what and why does NC need an initiative like Outdoor NC and why partner with Leave No Trace Center for Outdoor Ethics?  Heidi says, "It only makes sense for us to partner with Leave No Trace. They have 25 years of research and education. This is not new to them."Find out who benefits from this mission-driven initiative and what success looks like. And then Take The Pledge!Also join Meredith Leigh who serves on the all-volunteer Board of Directors for "Chow Chow, An Asheville Culinary Event Series."  Find out how Chow Chow is welcoming friends and family back to the culinary festival and what's in store for 2021.And if you're wanting to know what it's like to travel by plane right now, Tina Kinsey from the Asheville Regional Airport is here to fill us in on what it's like to travel around an airport today. Good info to know! 

The Vegan turned Farmer, Butcher, Author, and Educator Meredith Leigh joins us to discuss her new book, Ethical Meat. As a deep systems thinker, Meredith shares her thoughts on morality, power, privilege, and race in the context of our food system. We also dig into the COVID accelerated change we saw in 2020 and making space for women’s voices. SHOW NOTES: www.femalefarmerproject.org/the-podcast/2021/1/19/ethical-meat-with-meredith-leigh LETS CONNECT: www.twitter.com/femalefarmers www.instagram.com/rootedinthevalley/ www.facebook.com/FemaleFarmerProject/ www.femalefarmerproject.org

Meredith Leigh introduces herself to the show while Robb and I join her in the rapid-fire chat on what this whole sudden reveal of HBO Max app content might potentially unreal: a new version of the 2017 Justice League movie. Will this improve a rather troubled movie? Was this the actual cut of the film meant from the get-to before the producers messed around with it?? Or is it too little, too late and an excuse for the predictable fanboy rants??? Find out in this prompt discussion while we also break down what future comic book adaptations we’d actually pay to see. #JackedUpReviewShowPodcast #Podcast #BatmanVsSuperman #ExtendedCut #SpecialEditions #ZackSnyder #JusticeLeague #HenryCavill #BenAffleck #GalGadot #JasonMamoa #SuperheroMovies #ComicBookMovies #TVShows #Marvel #DCComics #Universe #Aquaman #300 #ShoutFactory #WonderWoman #JossWhedon #Avengers #BonusEpisode #DirectorsCut #ProducersCut #DVD #BluRay #StreamingMovies #ExclusiveNews #BreakingNews #ControversialMovies #BadMovies #CultMovies #UnderratedMovies #GoodMovies #Masterpieces #Biased #Misunderstood #Awful #SpecialEdition #FanEdits #FilmEditing #TheHatefulEight #Netflix #HBOMax #Cinemax #HBO #PremiumChannels #Streaming #DirectorsGuild #Frankenstein #AwesomeMovies #WonderWoman #Shazam #Endgame #InfinityWar #DarkKnight #Joker #Gotham #Arrow #ChristopherNolan #TimBurton #Humor #XMen #BankRobbery #BVS #Reshoots #Producers #Fired #Scandal #Weinstein #TeenTitans #HonestTrailers #ChangeOfPace #Batwoman #ReleaseTheSnyderCut #InternetForums #Twitter #DisneyPlus #StarWars #BluRays #Lucifer #Gigli #BruceWayne #CrisisOnInfiniteEarths #BirdsOfPrey #FantasticFour #AgeOfUltron #DevelopmentHell #WritersRoom #Smallville #YoungJustice #DoomPatrol #Comedy #Action #Adventure #SciFi #Fantasy #Superheroes #ComicBooks #BonusEpisode #ManOfSteel #JLo #IronMan3 #CivilWar #CaptainAmerica #BlackWidow #ClarkKent #PTSD #Vigilante #Punisher #FrankCastle #LexLuthor #Hypocrites #Bomb #DarkKnightRises #BatmanBegins #Penguin #TwoFace #Batmobile #80sMovies #90sMovies #00sMovies #2010Movies #Alfred #Pennyworth #Zod #Metropolis #HarleyQuinn #MargotRobbie #PG13 #RRating #Unrated #SuicideSquad #IntenseMovies #JasonTodd #RedHood #JensenAckles #DCAnimated #KeanuReeves

Right now, one of the main conversations in America around food is about the cracks and the faultines in the meat industry, and by extension, the idea that while it’s hard and illness is an epidemic, we must force workers by decree to keep working. This assumes the validity of the system, and I’m about to suggest that we’re missing the idea of questioning things that have become institutionalized. I also know that it’s overwhelming to look at ideas we have around it if we have no solutions. But we do have places to begin to explore solutions. I’ve enlisted farmer, butcher, author, and teacher Meredith Leigh to help us have a discussion. Her Ethical Meat Handbook is in its second edition, and if you’ve chosen to consume meat, then Meredith’s exploration and guidance of our relationship to eating animals is sensible and approachable, and she wants to help you begin to take your power back when it comes to feeding you and your family. 

In this episode of "Mother Earth News and Friends," we recorded a Mother Earth News Fair stage presentation by Meredith Leigh and Kirsten Shockey, where they talk about koji, a mold used for making fermented foods.   Here are a few resources that may interest you: Check out the MOTHER EARTH NEWS Bookstore for more resources to help you achieve your health and farming goals!   To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see some of our podcast guest live!    The "Mother Earth News and Friends" podcast is a production of MOTHER EARTH NEWS NETWORK.

Meredith Leigh is a mother. A farmer. A butcher. A chef. She’s worked as a teacher and a non-profit director. She’s also the author of “The Ethical Meat Handbook,” and “Pure Charcuterie: The Craft and Poetry of Curing Meats at Home.” Her mission? Discover and share pragmatic solutions related to sustainable, ethical, real food.On this week’s podcast, we talk face-to-face with Leigh about some of the tough questions facing our food system including elitism in the food movement, food justice, women in butchery and the role of empathy in farming and raising livestock. We also discuss multiple topics tackled in her books, including the rationale behind -- and the skill needed -- to make delicious charcuterie at home. Along the way, Leigh shares stories about her food journey, from humble beginnings in urban America to years spent living a vegetarian lifestyle and her subsequent decision to take on farming, butchery and food advocacy.

Jon's conversation with Meredith Leigh, author of the Ethical Meat Handbook, which goes beyond the basics of home butchery, and into the nitty gritty details of what it means to eat meat in a conscious way. This episode opens with Jon's conversation with Meredith, and closes with her reading the intro to the second edition of her book.

Celebrated author Meredith Leigh reads from her new edition of the Ethical Meat Handbook, Morgan Steele Dykeman talks about her love for the often denigrated blue crab, and Juanita Mantz espouses an enduring love for fast food, despite all the haters.

We've reached the last episode in this month's focus on fixing the food system. In the last three weeks we've talked about how co-op grocery stores offer real hope for transforming the supply and distribution of food by offering an alternative to the monopoly of the grocery giants. We've covered the power and importance of indigenous food and land management, and we've also explored the joys and realities of growing your own food on a residential scale. To round this all off, I had the pleasure of speaking to Meredith Leigh, the author of “The Ethical Meat Handbook.” Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, consultant, and writer for the past 17 years, all in the pursuit of sustainable food The industrial meat industry, in my opinion, is the epitome of what is broken in our food system and is a glaring example of the disconnect between humans and healthy natural systems, but Meredith shows us how we can reconnect with animals by treating every step in the process from raising, to slaughter, butchery and cooking with respect and care. In this interview we start by acknowledging the broken and unhealthy state of meat consumption. We also go in depth about the environmental impacts, issues surrounding animal welfare, and the health problems of an imbalanced diet. Meredith then explains how a healthy and reverent relationship to animals and all their products could look like through real examples of ecological management of livestock systems, mindful slaughter, home butchery methods, and preservation through curing, fermentation and cooking. This is one of the most holistic and nuanced perspectives on every aspect of meat that I've come across that even treats vegan and vegetarian perspectives on the topic with compassion and understanding. Meredith herself was vegan before getting involved with butchery and animal care so I encourage you to listen through the full episode before jumping to conclusions on the angle that this interview takes. I also recognize that everything about meat from animal care, to diet, slaughter and cooking are very contentious topics at the moment and I would love to hear from you about how you feel and relate to the opinions expressed in this session, so please leave respectful comments and feedback under the show notes for this episode, or any other episode for that matter, at abundantedge.com or email me directly at info@abundantedge.com. Resources: Buy the book “The Ethical Meat Handbook” Buy the book “Pure Charcuterie” Meredith's website Meredith Leigh on instagram

A conversation with Meredith Leigh. Currently based in Asheville, NC Meredith Leigh is a farmer, butcher, chef, educator, and author of two books: The Ethical Meat Handbook and Pure Charcuterie -- all in search of realistic solutions for sustainable, ethical, good and REAL food. Meant To Be Eaten powered by Simplecast

Fascinating is not often a word you associate with a butcher, but that's Meredith Leigh. http://www.mereleighfood.com Meredith is not only fascinating, she’s a bad ass butcher, a writer and most importantly a thoughtful human being. This is the story of how a vegetarian ends up seeing the other side of meat, or in other words ethical meat. In this episode we learned how you can DIY butchering at home with sub primal meats such as the “Chuck Eye Roll,” “The Craft and Poetry of Curing Meat at Home,” bit.ly/2A1OtuI why “I’m Right and You’re an Idiot,” and finally why Max has an adolescent brain. Rarely in life do we meet people who are so considerate of not only the environment and every thing in it but, also aware of adverse perspectives. Whether you are a carnivore or a vegetarian this is a must listen. Thank you Meredith for your awareness and for your literary works.

She has a beautifully unique story, one that is completely off the beaten path. It is my hope, that as you listen to her incredible story, you will be inspired to take that yearning that you have to follow that dream and do something about it. In an effort to be and do what her heart desires, she chooses not to limit herself, but instead, reinvent herself whenever she feels that it's time to take her gifts to that next level. She's a writer and an ethical butcher that is shaping the way food reaches your plate. She's changing the way we all relate to what we eat and how we create and how we live. "Part of being a creative person is constantly asking yourself, 'what do you do'?" - Meredith Leigh Tune in to Episode Six of Dreamer to Creator | The Podcast to hear Meredith's beautiful story.

Put your money where your meat is and befriend a butcher!  In this episode of MOTHER EARTH NEWS and Friends we speak with Meredith Leigh to discuss how to pick your butcher, buying meat in bulk, and the business of processing meat. Put your money where your meat is and befriend a butcher! Here is a collection of related articles you may enjoy: Local Meat Processing: More Humane, Less Expensive Options Grass vs. Grain: Improving the Nutritional Profile of Beef Yet More Proof That Grass-Fed Meat is Better How to Make Sausage at Home New Assistance Network for Small-Scale Meat Producers Smoking Meat at Home Find our Guests Books in the MOTHER EARTH NEWS Store The Ethical Meat Handbook MOTHER EARTH NEWS Magazine   Check out the MOTHER EARTH NEWS Bookstore for more resources that may pique your interests! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live!  The Mother Earth News and Friends podcast is a production of Ogden Publications.

 In this episode, Urban Homesteading Podcast producer Charlotte Brunin spoke with the well-respected authors, speakers, and artisans Meredith Leigh and Gianaclis Caldwell on the value of real, homemade and ethically raised food, including meat, cheese and ferments. For books by Gianaclis Caldwell and Meredith Leigh, and other books that may pique your interest, visit the MOTHER EARTH NEWS Store. Here is a collection of related articles you may enjoy: Cut Cost, Not Quality: How to Afford Better FoodFermenting Knowledge at Fermentation Festivals(with Kombucha Recipe)How to Start and Run a Community Supported Agriculture (CSA) GroupIs Agribusiness Lowering Nutrient Content? Meet Your Local FarmerReclaiming the Kitchen: The Art of Cooking   Check out the MOTHER EARTH NEWS Bookstore for more resources that may pique your interests! To see more podcasts, visit our Mother Earth News and Friends page! Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live!  The Mother Earth News and Friends podcast is a production of Ogden Publications.