In this episode, Urban Homesteading Podcast producer Charlotte Brunin spoke with the well respected authors, speakers, and artisans Meredith Leigh and Gianaclis Caldwell on the value of real, homemade and ethically raised food, including meat, cheese and ferments.
Gianaclis Caldwell is the author of four books on cheesemaking and small dairying, including the award-winning Mastering Artisan Cheesemaking. Along with her husband, she milks goats and makes cheese at Pholia Farm Creamery in the south of Oregon.
Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore. She lives in Asheville, NC and frequently speaks at the MOTHER EARTH NEWS FAIR.
For books by Gianaclis Caldwell and Meredtih Leigh, and other books that may pique your interest, visit the MOTHER EARTH NEWS Store.
Here is a collection of related articles you may enjoy:
Cut Cost, Not Quality: How to Afford Better Food
Fermenting Knowledge at Fermentation Festivals(with Kombucha Recipe)
How to Start and Run a Community Supported Agriculture (CSA) Group
Is Agribusiness Lowering Nutrient Content?
Meet Your Local Farmer
Reclaiming the Kitchen: The Art of Cooking
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