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Home > Ancestral Kitchen > #77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh


	Podcast:		Ancestral Kitchen
	Episode:		#77 - Veganism, Conscious Slaughter, Safe Meat Fermentation & Nitrates with Meredith Leigh
	Category:		Arts
	Duration:		01:05:21
	Publish Date:		2024-02-12 23:15:00
	Description:		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 our two podcast cookbooks: Meals at the Ancestral Hearth Spelt Sourdough Every Day Alison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied! Alison's Sowans oat fermentation course is here, with a 10% discount applied! Get 10% off any course at The Fermentation School: click here and use code AKP at checkout. 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 Patrons in ancestral kitchens 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 patron 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 5s 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 *Thank you for listening - we'd love to connect more:* The podcast has a website here! Andrea is on Instagram at Farm and Hearth 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
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