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So you're saying now on May 22nd 2017 that you are looking at 1 to 6 months for USDA inspected slaughter, or USDA inspected cut-and-wrap, or both?
Walter, please provide an update with a new estimate for USDA inspected slaughter per your stated goals. If you cannot, please let your backers know why not.
You have a fairly sympathetic audience, and you have prolifically documented things in the past. Turn this into something positive; a learning experience. Whatever issues you are having will happen to other folks, too.
Maintain your integrity with your stated goals and document it.
Walter, you're years behind your own schedule for USDA slaughter. Please write an update on what is stopping you from applying, or if you have decided not to pursue that part of your project, why you have made that decision.
You've stated that you want your project to help others do the same. Part of the learning lesson you can provide is when things don't go as you planned. Write it up, please.
I'm posting this request on May 3rd, 2017.
Walter, I understand from your "winter update 2017" that you have not yet applied for your USDA license. One of your stated goals in this project was to provide a template for other people to do the same thing - you should write about why you haven't applied, and the steps you're taking in detail to fulfill your goal to your backers.
Great news! We have almost completed filling the Vermont Kickstarter orders and had our first USDA walk through recently. I'll write more about that soon! Thanks everyone for all your support and patience and it's been great meeting for meat and then hearing back from all of those of you in Vermont who have already gotten your meat! Cheers, -Walter
This year we have been getting settled with our Vermont State Inspection license and are almost done filling the Vermont Kickstarter rewards. Next we will be filling those rewards for backers who live in surrounding states who are able to meet us along our delivery route in Vermont or come to the farm for pickup. In April we are expecting that we will have our first USDA inspection which is part of the process leading up to when we apply for our USDA inspection license and then in one to six months they certify us and we will be able to start operating under USDA inspection.
It's been a long journey and thank you for all of your support and patience. You have helped us along the way.
How are things going at the butcher shop? Any more news on improvements/USDA certification?
Anything new on the USDA federal inspection?
I just met Ben, in Montpelier, for my "gift" for giving to the kickstarter fund. It was more than generous and more than delicious. The Chorizo Sausage is the best! It was such a treat. Yes...the "EAT MORE KALE" guy "eats more pork"...(when I know where it's coming from and how it's raised).
Hi Judi, We've been working on fulfilling Vermont Kickstarter orders and your name is coming up soon on the list. I'll be emailing you directly to arrange delivery. Thank you for all your support. Cheers, -Walter
Walter, Still waiting, but getting impatient. When might you ship to high end backers in Vermont?
I was just talking with the inspector today about when we'll get our USDA license and what needs to be done to get there. They're saying two to six months time frame.
Just curious... What is the status of applying to the USDA for federal inspection?
Deb, when I look at your Backer Info it says you're in Lebanon, NH. if you correct that it will save confusion. You can edit that in your Kickstarter Profile. Cheers, -Walter
Gee Walter ... I don't think they moved my town out of Vermont.
Hi Deb, Thank you for your support. Yes, we are up and running with the butcher shop and started filling kickstarter orders last fall and have continued over the winter slowly working our way through the backers. We have begun with those in Vermont since we are currently only Vermont state inspected. Then we'll start doing people in surrounding states like your self who can meet us along our weekly delivery route. Again, thank you for your support in our big project. Cheers, -Walter
Four years ago today .... I donated. I did read the original description of the project, I did understand it. I thought it was a Kickstarted project .. not a donation. For a long time I thought Sugar Mountain would honor the Kickstarter commitment. It has never happened. I notice you celebrate your milestones and are up and running. I am respectful and considerate person. I understand when things happen and timelines change. But really, this project seems to be a fundraiser without benefits. I would have liked to know that going in.
The website is down? What's going on?
Walter's been "almost there" for quite awhile. I honestly believe he's an eternal optimist and not a crook.
Deb, perhaps you didn't read the original description of the project or understand it. Our farm has been raising pastured pigs and selling our pastured pork for over a decade. This Kickstarter project is about helping to finance the construction of our own on-farm butcher shop for cutting the meat and making sausage - something we currently have to hire out to an outside butcher.
We are almost there and when we having state inspection we'll begin delivering within the state of Vermont and then later when we have USDA inspection we'll start shipping outside Vermont as discussed in the original project description.
We appreciate all the support of those who've helped along the way, both here on Kickstarter and our existing customers.
Merry Christmas and Happy New Years,
Yea, I don't think so. I backed this project with $117. That was years ago.
I have received NOTHING!!!!
I am making my Christmas breakfast with farmers market local bacon that is delicious.
I'm not sure how good anything would taste when it comes from money taken from others,
I don't recommend that anyone buy from this vendor, as he is selling off this website now.
Kickstarter is a site for trust and building with the help of others.
Please don't trust this vendor to deliver, he doesn't.
It looks like Sugar Mtn. is targeting deliveries to Kickstarter supporters by Dec. 31, 2014.
On their Web site, http://sugarmtnfarm.com/butchershop/ , they state that cash has been rather tight: "Since banks have not been lending we are bootstrapping the construction from our savings, farm’s cash flow, sale of assets like our dump truck and selling CSA Pre-Buys where customers get free processing in exchange for buying early and generous loans from several area business, customers and other individuals."
To contact Walter directly:
"For some reason Kickstarter's system isn't sending messages to me so I didn't get a note that a backer had sent recently. You can always reach me at firstname.lastname@example.org which is my direct email address"
You have not posted an update and expected shipping date since November. If you are still planning to meet your commitment to Kickstarter backers, it would be helpful if you would post something indicating if so and when.
I pledged to this project in April 2012. I thought the delivery in Dec 2012 was going to happen. It didn't. And it didn't happen during 2013. And now, in 2014, it still hasn't happened. I have had such fun investing in other Kickstarter projects that delivered exactly what (and when) then promised. Today I unsubscribed from Butcher Shop updates. It just feels that you took the money two years ago and didn't deliver ..... I am very disappointed. I hope the other 368 backers were more satisfied. It wasn't fun at all investing in your project. I don't think you are a Kickstarter success, and hope you are being more honest and fair in other parts of your business. Is there somewhere I can tell Kickstarter what I think???
Thank you so much for the date and schedule update. :)
Great update! Thanks for the info. I'm looking forward to your pigs, or parts thereof, visiting my grill in Baja next spring...
I've posted an updated on expected shipping dates and construction schedule. It is Update #94 which leads to my blog where there are lots of details. We're down to just one page of To-Do items to complete for to be ready to open the butcher shop and start shipping rewards.
There have been updates in the past about dates and deliveries. The updates on Kickstarter are currently tracking construction since that is what is happening right now. Obviously construction must be completed and we have to get our licenses to be able to ship out meat. I'll do an update about shipping tomorrow that addresses this in more detail.
I have been following the updates on Kickstarter too (though, I do not have it in me to be reading the blog too). Just does not seem to be anything recent in the Kickstarter updates squarely addressing the problem of the long overdue deliveries. It looks like you offer meat for sale. So why isn't it being shipped to the Kickstarter backers? Are there any options? Realistic estimates of timing?
I've not missed the updates but as we've discussed this privately I'll let it go. :)
I'm sorry if you've somehow missed the updates. Check the updates section of the Kickstarter project and check my blog for all the past updates on our project. We continue to move forward. Some things were more complicated and took longer than anticipated but we continue to move forward.
I'm abandoning hope on this project. I've been involved in 8 Kickstarter projects, sure there are unexpected hiccups along the way and they rarely ship onetime but updates have always included apologies, explanations and new estimates which have been met. I've just received an awesome 10 year hoodie from a hugely oversubscribed campaign and I'm delighted with it. Here, not so much. I see progress however its clear that you've bitten off more than you could chew (no pun intended), I've politely asked for date updates and received nothing in the past year. You've missed your deadline by over a year and still no explanation, no apology, no estimates. Of all the Kickstarters I've been involved with this was the one I was most excited about however this is the last time I invest in this kind of business.
We are making progress, slowly but surely. We did the last big structural concrete pour recently which you can check out here:
We're working on the interior stuff. I'm doing plumbing right now and testing floor coatings. I'll keep posting as we make progress.
Walter we're almost at the three month mark you mentioned below, any progress on dates for the food rewards to get shipped?
Not yet. They won't do the inspection for the license until we finish the space. I was just talking with the Vermont head of meat inspection this week on this and other topics. He too is looking forward to when we will be up and running. We're planning to get together soon informally so he can check our progress. Probably after we complete this concrete work and maybe the next one which is the final floors. I think we're still three months away from inspection looking at my to-do list.
Any word on state and federal inspection dates and related rewards? :)
I apologize for the delay. We've been cranking so hard to get closed in for winter. Now that we are able to work indoors I've been working on lining up the non-meat rewards and getting them ready for shipping. I hope to send them out within the next few weeks. We shipped some already this month.
Do you have any updates on when the $27 backers will get their rewards? The estimated delivery date is listed as June 2012 but I'm still waiting.
Hi George, and we are thankful to you and everyone for all the help! Rewards vary in when they'll ship depending on what they are. See the reward's column at right. At the bottom of each one it gives an estimated month of delivery. Right now I'm working on setting up the first thing, the "Sponsor's Web" page which everyone at the $5 and above gets. There's a slight hitch I hadn't know about before the project ended and that is Kickstarter only lets the project creator send out one survey per pledge level. I've been working my way up through the levels creating and sending out the surveys. Some of the rewards, e.g., those involving meat from our farm done in our facility, will get filled when we have the necessary inspection (i.e., state for local and federal for those rewards shipping over state lines.) But, in the mean time we'll be sending out the thank you post cards as we get addresses in from the surveys and I'm about to put up the downloadable files too. Stay tuned for that update tonight.
Walter, i am glad i could be a part of this and so glad you received your funding. keep the updates coming. i never heard about how or when the rewards would be sent out. have they been sent or are you in the process??? thanks george
Best of luck on your venture!
upped for 5+ lbs of porcine heaven. Hope there's a Kickstarter spike at the end!
My name is on our pledge, but it is really a joint effort from the Walker and Cogbill families. Congratulations on making your goal...plus!
@JacquiJB that just means you need to go get some in person and cook in situ! :)
*grin* Hmm... that would be like shipping granite to Vermont. Oh, wait, they do! (Black granite is shipped to Vermont for making monuments. Strange but true and I have some honking big scraps - some of which are almost 1 meter cubes.)
I appreciate your help and support! Keep well over there across the ocean!
Late to the party, as usual, but I'm so thrilled to be able to contribute even in this small way to your project. I'm so happy for you and your family, Walter.
Now if only I could *get* some of that delicous-sounding pork! (Let's just say that the Danes take a dim view of importing more pork into a country which already has more pigs than people. LOL)
Thanks for adding a farmie set of rewards. That helps not only farmies, but farmie/foodies who live outside of the U.S. and can't get any of your wonderful pork. :-(
More excellent press http://www.thecompletepatient.com/article/2012/may/2/kickstarter-offers-enterprising-farmers-something-they’ve-never-had
Sure thing. Up to the limits of what I can stuff into the shipping box. This past week I was doing some experimenting on just this topic - e.g., how much meat can I get in a box. Using a little bit of dry ice allows me to reduce the insulation thickness but still maintain the temperature. I still have more experimentation to do on that but it looks very promising. Of course, the bigger the mass of meat the easier it is to keep cold - basic thermodynamics.
Along this topic line, one of the things we'll be doing after we build the abattoir is to build a blast freezer that will let us push the temperature of a package of meat down very fast and very low. This will create micro-crystals that mean even higher meat quality. This will also help with the shipping by storing more 'coolth' (the absence of heat) in the package.
For some of the higher pledge levels, can we get more meat instead of a goodies combo pack?