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Tagged: “Meat”

Jonny Hunter Of Underground Food Collective On Thinking Bigger in the Food System

Jonny Hunter Of Underground Food Collective On Thinking Bigger in the Food System

Jonny Hunter, one of the founders of the Underground Food Collective, talks about the Collective’s growing as a series of horizontally integrated businesses. Their business model works because of infrastructure like a centralized production facility behind them to support their interrelated retail and manufacturing/processing businesses in an efficient manner across multiple product lines (meat, baking, pasta, fermented products) and multiple retail outlets (restaurants, events, butcher shops). He wishes that values around local and sustainable food could be used to create systems that have scalable efficiencies that are affordable to consumers and advocates for working together to build and sustain the infrastructure that would support processing and other means to scale up the local food system.

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Black Earth Meats Evolves Into Conscious Carnivore

Black Earth Meats Evolves Into Conscious Carnivore

Bartlett Durand of Conscious Carnivore, a whole animal butcher shop in Madison, WI talks about how Black Earth Meats (Black Earth, Wisconsin) evolved into Conscious Carnivore. The craft of cutting meat takes a long time to learn, and because Black Earth Meats operated at a human scale that honored the humans and the animals, his employees and animals were happy. However, the town of Black Earth eventually forced Black Earth Meats to shut down its operations. Conscious Carnivore remains open and thriving, educating people about where their meat comes from and how to cook it.

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Biological Farming and Human Scale Meat

Biological Farming and Human Scale Meat

Bartlett Durand worked with his father-in-law Gary Zimmer on Otter Creek farm, working with a local cheese maker to make a delicious, truly seasonal cheddar cheese. Bartlett saw huge demand for local/organic meats in his work with Otter Creek. However, there wasn’t consistent throughput and quality to properly serve consumers and restaurants. Rather than scaling up to compete with large-scale industrialized meat processors or launching a direct to consumer farm of his own to meet this demand, Bartlett began aggregating meat from existing local farms under the brand Black Earth Meats.

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