Sub Terra II: Inferno's Edge

Underground Meats: Open Source Food Safety Model

A project in Madison, WI by Underground Food Collective
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Funding Successful

An open-source, educational approach to sharing the complex process of becoming a USDA-certified meat processor.
Backers: 714
Average Pledge Per Backer: $69

Funded: $49,141 of $40,000
Dates: Sep 12th -> Oct 12th (30 days)
Project By: Underground Food Collective
Tags:
open sourcefoodeducational +Suggest

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$49,141

current pledge level
Last Updated: October 12 @ 08:01 -0400 GMT

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funding period ended

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Latest News

We are Funded!! Stretch Goal 50K.

October 7th - via: kickstarter.com
Wow, and thank you so much for all the support we have received during this process. We never imagined that as many folks would donate to this project as have and the response we have received from all over the country has been overwhelming. To think... (Read More)

Charcuterie for the People

October 2nd - via: madisonmagazine.com
They say sharing is caring, and what better way to share valuable food safety information than to open-source it? (Read More)

Saxelby Cheesemongers (NYC) says hello and backs UFC Kickstarter!

September 30th - via: kickstarter.com
Our dear friend Ann Saxelby, owner of Saxelby Cheesemongers, speaks to the goals of our project from her wonderful cheese shop in Essex Market. video: underground food collective music: Dietrich Gosser, Carolina.  (Read More)

Media Feedback

September 27th - via: kickstarter.com
In the last few weeks our Kickstater has received notable attention in the food science and safety community. Twitter buzz around the project got the attention of chef Michael Ruhlman author of Charcuterie: The Craft of Salting, Smoking and Curing... (Read More)

One Week Down!

September 17th - via: kickstarter.com
We've received such wonderful support : backers, love from local Madisonians, people giving us shoutouts in the social media world, and lots of messages from those of you with food safety/dry-cured-meat-related organizations.  We are at about twenty... (Read More)

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