The Fall 2018 issue Edible Madison featured the work of La Follette School Alumnus Jonny Hunter and the Underground Butcher.
“While pursuing his studies and following his heart toward a life in politics, Hunter learned to cook, and from that perspective took interest in the more elemental aspects of sustainable local food systems,” Andy Radtke wrote in the quarterly publication.
Hunter (MPA ’11) launched what has become the Underground Food Collective shortly after completing his bachelor’s degree in English from UW–Madison in 2005. His interest in food policy led him to the La Follette School.
“My graduate studies at the La Follette School of Public Affairs not only augmented my newfound curiosity with the analytical tools critical for decision-making, but provided me lasting mentorships that have supported me through my career as a small-business owner,” Hunter said in 2015, after receiving a Forward under 40 Award from the Wisconsin Alumni Association.
The Underground Food Collective now includes five businesses: Underground Catering, Underground Meets, Underground Residency, Forequarter Restaurant, and Underground Butcher. In 2018, Hunter received his fourth straight nomination for a prestigious James Beard Award in the category of Best Chef: Midwest.
An internationally known chef, Hunter has been highlighted in several highly regarded publications, including Saveur in May 2018.