Instructor for Homesteading
Over the past thirteen years, Meredith has worked as a farmer, chef, teacher, nonprofit executive director and writer, all in pursuit of sustainable food. She has developed a farmers cooperative, catalyzed nonprofit farm ventures, raised vegetables and flowers, and pastured meats, owned and managed a retail butcher shop, and authored The Ethical Meat Handbook: Complete Butchery, Charcuterie & Cooking for the Conscious Omnivore. Currently, Meredith spends some of her time teaching and traveling, and some of her time handling sheep, cooking, and doing outreach at Living Web Farms, a nonprofit education and research farm in Mills River, NC. She is a mother to two boys, many plants and fermentation projects and lives in Asheville, NC. Visit her website mereleighfood.com.