Meat Science Building Ceremony
Friday, October 14, 2016 was a day of great celebration for the new UW Meat Science Building project. This banquet was a unique take on the traditional groundbreaking ceremony. In lieu of hard hats and gold-plated shovels, attendees wore hairnets and received stainless steel salt scoops. Rather than a traditional groundbreaking ceremony, this milestone was commemorated with a formal ham salting.
UW-Madison Chancellor Rebecca Blank, College of Agricultural & Life Sciences Dean Kate VandenBosch, Wisconsin Secretary of Agriculture Ben Brancel, alumnus Christopher Salm, and Extension Meat Specialist Jeff Sindelar all spoke about connections between the university and the state’s $27 billion meat industry. The menu featured products from Bucky’s Butchery, including summer sausage, beef snack sticks, braunschweiger, pepperoni, BBQ beef brisket and Bavarian-style bratwurst.