What does it take to get the best cut of local meat? Turns out it’s a lot. From land, to feed, to slaughter, processing, aging and cooking. We talk to farmers, producers and entrepreneurs about how and why they go the extra mile for local meat — keeping the whole animal in mind, from birth to plate.

First up, we take a look into a new Vanderbilt University initiative to establish an Asian American Studies major — and one student’s role in driving the change.

Guests: