Date: February 10 & 11, 2017
Location: Gaining Ground Farm, Leicester, NC
Cost: $250/person, includes a copy of The Ethical Meat Handbook.
In this two-day intensive with Meredith Leigh, 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.
Followed, on Sunday February 12th, by a Farm-To-Table Dinner to Benefit Organic Growers School.
Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery Charcuterie and Cooking for the Conscious Omnivore. She has a forthcoming book on cured meats, and travels extensively educating farmers, butcher, chefs, culinary students, and home cooks about ethical meat and sustainable food.
A Farm-to-Table Dinner with Chef John Fleer, to benefit Organic Growers School, follows on Sunday, February 12, 2017. More information. More information.
Lee Warren has been homesteading and farming in cooperative community for more than 20 years. She is the Executive Director of Organic Growers School, which has been offering organic education to Southern Appalachia since 1993. She is the co-founder of Village Terraces CoHousing Community, a collaborative, off-grid neighborhood at Earthaven Ecovillage, and the manager of Imani Farm, a pasture-based cooperative farm. Lee is also an herbalist, writer, teacher, and food activist, with an avid interest in rural wisdom, sustainable economics, and social justice issues.