Chantal Mullin is a farmer-educator and whole-animal butcher who’s spent more than a decade stewarding soil, raising livestock, and teaching practical food skills—from garden planning and preservation to humane slaughter and nose-to-tail processing. Her background spans plant & soil science, ag education, and sustainable food systems, and she’s taught hog processing as a live, step-by-step demo covering dispatch, skinning, evisceration, primal cuts, sausage, and sealing. In every class, Chantal blends sound biology with hands-on technique, showing how resilient homestead systems start with healthy land, well-raised animals, and confident, respectful butchery.