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

Meredith Leigh is an ex-vegan now butcher, a butchery teacher, an author, a kitchen experimenter extraordinaire and meat fermenter, co-founder of The Fermentation School and a mum. She has so much to share and this is an intimate and engaging conversation. We cover some really important questions including conscious animal slaughter, Meredith's transition from veganism to ethical meat, the safety worries around fermenting meat and the one we get so many questions about: nitrates in meat. Patrons of the podcast check your private feed for a moving after show where Meredith reads a piece from one of her books. * * * * * * * * * * * * * * * * * * * * * * * * * * The organ supplements we use and trust – get a 5% discount (and free shipping) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen * * * * * * * * * * * * * * * * * * * * * * * * * * Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here. For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here! Get our two podcast cookbooks: Meals at the Ancestral Hearth Spelt Sourdough Every Day Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course Get 10% off US/Canada Bokashi supplies: click here and use code AKP . Get 10% off UK Bokashi supplies. Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here . * * * * * * * * * * * * * * * * * * * * * * * * * * Our podcast is supported by a community of ancestral cooks around the world! Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group. To read more about becoming a supporter and explore the various levels, click here! * * * * * * * * * * * * * * * * * * * * * * * * * * What we cover: Meredith's journey from vegan to butcher Facing death as part of life Being conscious during the slaughter process How to make meat fermentation safe Where to begin with meat fermentation All about nitrates - in curing and in health * * * * * * * * * * * * * * * * * * * * * * * * * * 5* reviews on Apple Podcasts, mean the world to us! Here's how you can leave one: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library Scroll down to 'ratings and reviews' Click on 'write a review', give us 5*s and then tell us why you love listening in the box below * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: How to Make Charcuterie Making Bacon Dry curing meat Whole Hog Butchery Meredith's books in our bookshops: The Ethical Meat Handbook in the US The Ethical Meat Handbook in the UK Pure Charcuterie in the US Pure Charcuterie in the UK Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share. Thank you for listening - we'd love to connect more: The podcast has a website here! Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen The podcast is on Instagram at Ancestral Kitchen Podcast The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay