Leda Meredith

Leda has been preserving food and foraging since she was a kid, learning at her great-grandmother's side. She 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 several other organizations. She also leads foraging tours around the world.

Leda has a certification in ethnobotany from the New York Botanical Garden. Ethnobotany is the science of what people do with plants, such as using them for food.

Awards and Publications

She has an honorary doctorate in fine arts for writing from La Universidad Leonardo da Vinci in El Salvador, and is the recipient of Adelphi University's Teaching Excellence Award.

Leda Meredith is the author of five books, including:

• "​Northeast Foraging: 120 Wild and Flavorful Edibles From Beach Plums to Wineberries"
• "​Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More"
• "Botany, Ballet & Dinner From Scratch: A Memoir With Recipes"
• "The Forager's Feast: How to Identify, Gather, and Prepare Wild Edibles"
• "The Locavore's Handbook: The Busy Person's Guide to Eating Local on a Budget"