A lot of you who’ve been to the Spring Conference before probably recognize Meredith Leigh. She was the Executive Director and Spring Conference Coordinator of Organic Growers School for more than 10 years. We are so excited to have her back this year as food curator for our inaugural Farm to Table Benefit Dinner!
Meredith is a food and farming specialist who has been involved with many commercial and homestead herds of cattle, poultry, swine, sheep, and goats over the last 12 years. She has worked as a butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for sustainable food. She writes, works, cooks, and eats with the goal of helping others to understand that food is the most fundamental common denominator to our collective and individual quality of life. She is the author of The Ethical Meat Handbook, Complete home butchery, charcuterie and cooking for the conscious omnivore.