Meredith Leigh discusses the 2nd Edition of The Ethical Meat Handbook, with Laura Lengnick and Keia Mastrianni

Meat and Fat are some of the most popular fodder for dietary quibble but can serve as the metaphorical deep tissue and stored bounty for our collective conversation about food, community, and land. As the one-of-a-kind recipe and food philosophy title The Ethical Meat Handbook releases in a revised and expanded second edition, join its author Meredith Leigh and thought leaders Laura Lengnick, PhD (Resilient Agriculture, Cultivating Resilience, LLC) and Keia Mastrianni (Milk Glass Pie) for a conversation that takes thinking and food identity deeper—asking questions and sharing stories to unify and inspire.  


Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer over the last 17 years, all in pursuit of good food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. Meredith travels extensively teaching charcuterie and food production and processing, consulting for farmer and food businesses, editing, and providing marketing assistance for values-driven business. She also pursues other writing, namely poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere, with work featured in Crop Stories, various Edible publications, The James Beard Foundation blog, and Mother Earth News Magazine, among others. She lives with her partner and four children in Asheville, NC.


Laura Lengnick is an award-winning soil scientist with 25 years of experience working as a researcher, policy-maker, educator and farmer to put sustainability values into action in food systems. She is the founder and principal at Cultivating Resilience, LLC, an Asheville-based firm that works with organizations of all kinds to integrate resilience thinking into operations and strategic planning.  Her 2015 book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate, examines climate change, resilience and the future of food through the adaptation stories of some of America’s best sustainable farmers and ranchers.   


Keia Mastrianni is a writer, cookbook author, baker, and photographer based in Western North Carolina. Her writing has appeared in Eater, TASTE, Whetstone Magazine, the Local Palate, Bon Appetit, Gravy, VICE Munchies, and Bake from Scratch, among others. She is the co-author of Bruce Moffett Cooks, a cookbook written with Charlotte chef Bruce Moffett, published by UNC-Press in early 2019. Her interest in storytelling, regional ingredients, and good food folks has afforded her partnerships with the Southern Foodways Alliance to collect oral histories from a North Carolina coastal community, and immigrant-owned food businesses in Charlotte, North Carolina. She is the former editor of Crop Stories, an independent ‘zine focused on stories from the agricultural South. She is the baker behind the small-batch pie company, Milk Glass Pie.

 

This event is free and open to the public. We ask that you purchase the books you want to be signed at our events from Malaprop’s. When you do this you are not only supporting the work it takes to run an events program, you are also telling the publishers that they should keep sending authors here. Can’t make it to the store for the event? Call us or order the book on our website in advance, and we’ll get it signed for you. Make sure you write your preferences in the comments if you purchase online.

Event address: 
Malaprop's Bookstore/Cafe
The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From Sourcing to Butchery, Mindful Meat Eating for the Modern Omnivore Cover Image
$39.99
ISBN: 9780865719231
Availability: On Our Shelves Now
Published: New Society Publishers - February 4th, 2020