Ethical Meat with Meredith Leigh
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.
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Show Notes and Links
Instagram @mereleighfood
Facebook @ethicalmeatbook and @purecharcuterie
Over the past 17 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: Mindful Meat Eating for the Modern 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, 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.
LINKS
Donella Meadows - Systems Thinking
Thinking in Systems
COVID-19 CASES IN MEATPACKING COUNTIES WERE 10 TIMES THOSE IN OTHER RURAL COUNTIES - Successful Farming
More than 200 meat plant workers in the U.S. have died of covid-19. Federal regulators just issued two modest fines. - Washington Post
Meatpacking Giant JBS Denies Workers' Coronavirus Claims - NPR
The Ethical Meat Handbook: Mindful Meat Eating for the Modern Omnivore - this link is an affiliate link that benefits the author, Meredith Leigh directly.
Together we are building food systems that work for communities, people, land, and animals. This book lights the way.
Order now and get ready to dig into tons of good information:
-Background on meat production: economics, philosophy of Ethical Meat, and inspired options for buying, eating, and cooking
- Production info for raising your own beef, pork, lamb or goat, and poultry, with an inventive and holistic mindset and care for the land
-Recipes! Nearly 100 recipes for whole animal cookery and charcuterie plus beautiful photos!
-Cut Diagrams to help you understand each species, help you communicate with processors and butchers, and further your own butchery knowledge
-A chapter dedicated to “The Non-Farming Omnivore” with buying, sourcing, cutting, cooking, and activism tips that fully acknowledge the challenges to pursuing ethical meat in urban, isolated, or limited-resource environments.
-A call to action with respect to social justice and equity in the ethical meat pilgrimage. A welcome to all as we develop inclusive, fair, and safe food systems for everyone
Pure Charcuterie: The Craft & Poetry of Curing Meat at Home - this link takes you directly to the author’s page for purchase
Salt, Sausage, Smoke...the artistry of curing your own meats...
Create beautiful cured meats in your own kitchen, revel in the delicious combination of craft and thrift, and discover creativity and empowerment through charcuterie practice. This book makes a case for meat preservation not only as a means of artistic expression and flavorful eating, but also as a form of activism. Includes delicious recipes that are reverent to tradition but evolved, reflecting culinary inventiveness. Color photo tutorials.
Production Notes
Producer: Joe Mulkern
FFP Theme Song: Written and Performed by Joe Mulkern
Episode Music: Downhill Blues
Written By S.L.J. Kalmeijer
Performed By Kristian Leo
Produced By Kristian Leo