Leda Meredith teaches food preservation for numerous organizations, is a local foods enthusiast, and forages for wild edible plants and mushrooms. She is the author of four books, including the 2014 release Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More.
Leda Meredith has been preserving food and foraging since she was a kid. It's all her great-grandmother's fault for teaching her.
Leda teaches food preservation and other food-related topics for the New York Botanical Garden, the Brooklyn Botanic Garden, Green Edge Collaborative, Genesis Farm, Just Food and a bunch of other places.
Leda is the author of four books, including Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries and Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More .
Leda has a certification in Ethnobotany from the New York Botanical Garden(ethno=people, botany=plants. Putting them together equals what people do with plants, e.g. food).
She has an honorary doctorate in the fine arts for writing from La Universidad Leonardo da Vinci in El Salvador, and is the recipient of Adelphi University's Teaching Excellence Award.
By Leda Meredith:
I vaguely remember my life before I got into food preservation, but why bother?. Preserving means I reduce my carbon footprint by being able to eat local foods all year (I can reach for my own jar of tomatoes rather than the ones at the store shipped from thousands of miles away). It means I have awesome gifts to give at holidays and birthdays. It means I have really fabulous ingredients to play with in the kitchen year-round. Yay!
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