#77 – Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items – including headcheese, by the way – a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash.

A peek into one of Andrea and my ‘Kitchen Table Chats’ – where we sit, a cup of tea in hand, and talk intimately about what’s been going on in our food worlds.

If you’re bringing raw milk into your home, whether it is through a herd share, shopping from a local raw dairy or co-op, or you have a cow on the back pasture, it is inevitable that we start wanting to value-add that milk; both adding nutritional value to it by culturing it in our homes, and adding monetary value by making raw milk into what would be higher priced items from the store. In this episode Robyn who is the creator over at Cheese From Scratch on Instagram is here to teach us about creating your own cheese starter on the counter at home, and producing naturally fermented cheese in your own kitchen.

If you want to cook ancestrally, this is the book to have.

In a post-industrial world where globally imported subsidized factory food is perceived as the cheaper or only option for a budget, these are questions most of us have had at some point. In this episode Alison and I want to make the case that not only are there ways to eat an ancestral diet and save money, but you can actually save money BY eating an ancestral diet.

Everyone who’s passionate, creative and enthusiastic has experienced stress in the kitchen, right?! In this episode we deal with Kitchen Management and Burnout, giving them the attention and care they need. Listen in to feel met (we struggle too!) and hopefully pick up some ideas to take into your own kitchens.