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 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.