Collaborating on methods and experience is exactly how the team of people behind Underground Food Collective change the production side of our current food system. Jonny and Ben Hunter started bulding their name in the Madison food scene with their student run cafe on the University of Wisconsin campus years ago. From those early days in the kitchen they were able to branch out and bulid a community around their food. Over the years UFC’s core team has grown to incorporate restaurant work, bartending, catering and meat processing.
The Underground Meats portion of the UFC organization is striving to produce a high quality product that is sourced from a handful of local farmers. In 2007 UFC decided to expand and include Underground Meats along with a Meat CSA. This project allows UFC to offer a variety of uniquely cured and processed meats to local food establishments and consumers. The employees started teaching themselves the necessary skills needed to understand animals and eventually how to explore different processes and flavors. Today Underground Meats offers a variety of workshops including their popular whole hog breakdowns, allowing education to become a key component of UFC’s mission.
Underground Meats is invested with the entire process around meats as they have worked with many farmers to hand select animals and even help raise them in some cases. The experience gained over the years allows them to branch away from pigs and work with many other meats that are locally raised in Madison. The creativity has also allowed them to expand their sourcing across Wisconsin and throughout the Midwest.
To learn more about their meat products or join the Meat CSA email firstname.lastname@example.org. There are also a variety of events happening that allow consumers to engage with the entire UFC team while enjoying good food and good company. Follow their website or Facebook posts to stay up to date.
All hail meat … done right.
Summer 2012 Food Warrior
**All images are taken from http://undergroundfoodcollective.org/ with permission from Emily Julka**