Abstract

Provenance, seasonality, and simply our ‘connection’ to the food we eat has been widely forgotten and lost through an increasingly ‘local,’ global world; whilst conversations around dietary ethics are becoming more common, is the place of meat production a black and white issue?

Through a hands-on approach to reconnect with food and traditional practices, Michael has engaged with aspects of food preservation, plant-based protein production and has since decided to start his own charcuterie business. This talk will describe aspects of meat production and the preservation of meat, as well as detailing a personal journey to an increased connection to the food and towards more sustainable practices. Hopefully this talk will provide a useful, and friendly place for wider discourse around the subject, as well as a point of learning and food discovery.