Meredith Leigh discusses sustainable consumption and THE ETHICAL MEAT HANDBOOK with local chef Beth LittleJohn

Meredith Leigh discusses sustainable consumption and The Ethical Meat Handbook
in conversation with local chef Beth LittleJohn

Thursday 2/27, 7 pm

A delicious alternative to the status quo when it comes to how we farm, cook, and eat

To mark the release of the 2nd edition of The Ethical Meat Handbook, author Meredith Leigh—a farmer, butcher, chef, teacher, and more for the last two decades—will be joined by North Carolina local Chef Beth LittleJohn to discuss how consumers and producers of our food are becoming more mindful of the ways food makes its way to our forks.

This will be a discussion that both asks the big questions—what is "good" meat, from an economic, ecological, and accessibility perspective—and offers specific tips for the everyday person who wants to be informed when sourcing food for their home and when eating out. And this talk will cover important topics big and small without losing the fun and passion that cooking and eating contain for many of us.

The pair will also share tips on how to cook lesser-used meats, their favorite meats and charcuterie, and ideas for inspired homemade meals. There will be conversation and a Q&A segment followed by a book signing.

Eating mindfully may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook 2nd Edition challenges us to reflect on the complexity of our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.
 
Meredith Leigh has worked as a farmer, butcher, chef, teacher, non-profit executive director, consultant, and writer for the past 17 years, all in the pursuit of sustainable food. She has amassed a wealth of experience and perspective in re-imagining mindful foodways, and focuses particularly on supply chain development, whole systems thinking, and the cultural implications of food activism. She is passionate about integrated agriculture that includes plants and animals in dynamic rotation, soil and food microbiology, and food preservation. She is the author of Pure Charcuterie: The Craft & Poetry of Curing Meats at Home, and has written for Mother Earth News, GRIT, Crop Stories, and Edible Asheville. She works for Living Web Farms and travels extensively teaching charcuterie and food production and processing to chefs, butchers, home cooks, and farmers. She lives with her partner and four children in Asheville, NC.

North Carolina native Chef Beth LittleJohn spent hours cooking new recipes for friends and family while growing up. At the age of 12, she decided she wanted to pursue cooking and was set on attending her dream school after high school, the Culinary Institute of America (CIA). Beth worked tirelessly to gain enough experience working in the industry to be able to attend CIA by spending time working at restaurants while attending Wheaton College in Massachusetts. Once she began at CIA, she interned at Chef Geoff's in Washington DC for five months, where she was introduced to the world of fine dining and honed her skills in fine food service.

Upon graduation from CIA, Beth returned home to Durham and worked at The Carolina Inn, where she worked her way from garde manger to sous chef in three years. From there, she worked at Nordstrom's Café Bistro, cooking and operating within several of their restaurant concepts. Craving a space to better showcase her creativity, Beth moved on to work as the sous chef at Urban Food Group's Coquette Brasserie in North Hills, where she worked her way to executive chef.

In 2015, Beth joined the team at The Players' Retreat in Raleigh as the executive chef. Recognizing its important presence in the community, her plan from the beginning has been to embrace the character and history of the restaurant, and sprinkle in small but mighty culinary changes, all with the goal of creating tasty meals. Today, Beth continues to bring regulars and new faces through The Players' Retreat's doors to enjoy the classic menu embellished with her sophisticated touch. (photo by Felicia Perry Trujillo)
 
 
Event date: 
Thursday, February 27, 2020 - 7:00pm
Event address: 
752 Martin Luther King Jr. Blvd.
Chapel Hill, NC 27514
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