With a restaurant and a charcuterie CSA, Madison's Underground Food Collective is underground no longer | Food & Drink Feature | Chicago Reader

With a restaurant and a charcuterie CSA, Madison's Underground Food Collective is underground no longer 

Jonny Hunter and Garin Fons

Jonny Hunter and Garin Fons

Elizabeth Gomez

Every time Garin Fons dreams up a new piece of meat to cure, stuff, or process—say, nduja or goat bacon or pistachio- studded mortadella—he sends the ingredient list and the processing notes to Wisconsin state meat inspectors and waits for the go-…

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