Thank you to those who participated in the Jones Dairy Farm challenge where Jones Dairy Farm matched all monetary gifts, dollar-for-dollar, for the first quarter of 2018. This effort raised more than $700,000! We want to extend a big thank you to Jones Dairy Farm for offering this match campaign and to all who gave to the Meat Science and Animal Biologics Discovery program. Your support is greatly appreciated!
We have reached the end of the Jones Dairy Farm Challenge Grant. A big thank you to all of you who participated and supported this effort! Please stay tuned for our official results which will be posted here in the coming days
The Meat Science building project embarked on a milestone moment on Wednesday, January 31, 2018, where the final piece of structural steel was placed.
To commemorate this highlight in the building process, the team from JP Cullen hung cured hams from the final steel beam along with Old Glory to signify completion of this building phase!
From January 1, 2018 through March 31, 2018, Jones Dairy Farm will match donations dollar-for-dollar to the UW-Madison Meat Science building project through this period.
Individual and corporate names will be listed on the donor wall at the level of the gift plus the Jones match. Companies will continue to be recognized at the $5,000+ level and individuals will be recognized at any level. Don’t miss out on this great opportunity as this will also be the last chance to be recognized on the donor wall!
For more information, please contact: Megan Jordan, UW-Development Specialist at: megan.jordan@supportuw.org or by phone at (608) 308-5187.
JP Cullen’s construction efforts are well underway. To show our appreciation for all the hard work they do, several meat lab employees grilled homemade smoked sausages and frankfurters as lunch for the entire crew.
As mass excavation and the beginning of basement floor and wall pouring occurs, an array of busy-work is occurring to keep the project moving along. A huge amount of coordination of subcontractor work, project scheduling, and design confirmation is taking place. Pictured is a detailed review of ‘shop” drawings for one of the 6 smokehouses (Marlen International, Inc.) being installed in the new building.
Prior to starting construction, a group of key individuals representing the State, University, and the project’s construction company spent a day touring two Johnsonville Sausage plants in Watertown and Sheboygan Falls. During these visits, the group learned about and discussed important meat processing facility design and food safety details to be be incorporated into the new University of Wisconsin Meat Science Building.
People (L to R)
Justin Buchholz- Project Manager, JP Cullen
Chad Nenno – Superintendent, JP Cullen
Samantha Potts – Project Engineer, JP Cullen
Greg Marconnet- Facilities Engineer, University of Wisconsin Meat Science Laboratory
Doug Sabatke- Architect Assistant Dean for Facilities, Planning, Health & Safety, University of Wisconsin College of Ag and Life Sciences
Jeff Sindelar- Associate Professor & Extension Meat Specialist, University of Wisconsin Meat Science Laboratory
Hoyt Halverson- Construction Representative, Wisconsin Department of Administration, Division of Facilities Design
Hoyt Halverson (Construction Representative, Wisconsin Department of Administration, Division of Facilities Design) leads the kickoff construction meeting for the new Meat Science building. 27 people representing several entities anxiously engage in construction conversations. Plans were laid out and dates were set to begin site preparation leading up to construction.
Friday, October 14 was a day of great celebration for the new UW Meat Science Building project. This banquet event was a unique take on the traditional groundbreaking ceremony. In lieu of gold-plated shovels, attendees received stainless steel salt scoops; and instead of breaking ground, individuals were invited to partake in a ham-salting ceremony.
The ham-salting ceremony is especially meaningful to the meat industry. Over the next two years, in conjunction with building construction, these hams will undergo a unique aging process resulting in a delicacy similar to an Italian prosciutto or a Spanish jamón.
We intend to serve these very hams at the Meat Science Building grand opening event in the Fall of 2018.
