With Dickson Despommier and James Holtslag and Trey Nichols

Airs Wednesday, July 8th  2015

During this week’s radio show you will learn about:

• The Vertical Farm and Changing the Landscape of Urban Communities
• How to Make the Transition into Vertical Farming
• The Ripple Affect for Local Communities
• The Heart & Trotter and the Expansion of Whole Animal Local Butcheries
• Choosing Sustainable, Humane and Local Meat Sources

Dickson Despommier, Ph.D. spent thirty-eight years as a Professor of Microbiology and Public Health in Environmental Health Sciences at Columbia, where he won the Best Teacher award six times. In 2003, he was awarded the American Medical Student Association Golden Apple Award for teaching. He has addressed audiences at leading universities including Harvard and MIT, and he has also been invited to speak at the United Nations. He has been asked by governments of China, India, Mexico, Jordan, Brazil, Canada, and Korea to work on environmental problems. Despommier lives in Fort Lee, New Jersey.

You can read more about Dickson here.

 

Trey Nichols is the co-founder of The Heart and Trotter Butchery, a whole animal butchery in San Diego, California. With his background in the medical field and avid crossfit enthusiast, healthy and sustainable eating has always been a priority for him. Trey opened The Heart & Trotter Butchery in 2014 with his long-time friend James Holtslag to bring the benefits of a local whole animal butchery to the community.

James Holtslag is the head butcher and co-founder of The Heart and Trotter Butchery. After working as a butcher and receiving his training in whole animal butchery at Lindy & Grundy Butchery in Hollywood, he and his long-time friend, Trey Nichols decided to bring the health benefits and sustainability efforts of the art of butchery to the area.

About Heart & Trotter: All of our beef, lamb, pork, and chicken will be sourced from local, sustainable, antibiotic and hormone-free family farms. We receive humanely-raised, whole animals from farms within California, south of San Francisco. More than just offering traditional cuts of meat, The Heart and Trotter utilizes every edible part of the animal to make our products including: fresh sausages, pates, deli meats, stocks, charcuterie, dog-food, and more. Our promise is that nothing will go to waste.

San Diego has been at the forefront of the organic produce movement. H&T is proud to join San Diego’s burgeoning farm-to-table movement, while educating the public on the importance of healthy, chemical-free meat and humane farming.

You can read more about Heart & Trotter here.