Ancestral Kitchen #77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh
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.
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What we cover:
- Meredith's journey from vegan to butcher
- Facing death as part of life
- Being conscious during the slaughter process
- How to make meat fermentation safe
- Where to begin with meat fermentation
- All about nitrates - in curing and in health
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Resources:
Meredith's books in our bookshops:
The Ethical Meat Handbook in the US
The Ethical Meat Handbook in the UK
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