[Market-farming] Food Safety vs. insanity

Wiediger, Alison alison.wiediger at hart.kyschools.us
Fri Apr 3 08:38:09 EDT 2009


You might want to be careful what you wish for.  The Kentucky HB 391
bill which allows farmers do do some home processing to add value to
what they are growing is a wonderful idea on the surface.  A lot of
really fine people fought for a long time to make it a reality.
However, the reality of the bill in practice is sometimes a different
thing.  The problem is that if you allow folks to do something in a
limited way, some will always go beyond what is allowed and cheat.  At
our market, we have people bring HB 391 items made from produce they did
not grow (and GROWING the produce in the product is the FIRST rule),
bringing products that have no produce in them (sourdough bread -
keeping the starter going is the "produce"??), and bringing products
(such as pesto) that are explicitly forbidden according to the state.
So, whoever is managing the market has a whole new set of headaches
trying to manage the people selling processed food under the rule.  If
everyone was honest and followed the rules, it would be great, but
that's not the way people are, unfortunately. I know a few of us running
the market even considered not allowing HB391 processed items just
because of the headaches they cause.  It can be a terrific tool for the
farmer if the state (through cooperative extension or something) is
helping to manage it, but be aware up front of the management challenges
that it can cause.
 
Alison Wiediger, Au Naturel Farm

________________________________

From: market-farming-bounces at lists.ibiblio.org
[mailto:market-farming-bounces at lists.ibiblio.org] On Behalf Of Joyce
Paski
Sent: Thursday, April 02, 2009 6:51 PM
To: Market Farming
Subject: Re: [Market-farming] Food Safety vs. insanity


Hi, Julie:  I am growing Shitake mushrooms for the first time this year
-- it's good to know there's someone on the list I can ask question of
;).  While I think food regs in Wisconsin are ridiculous, I don't think
it is as bad here as other places.  Last summer I tried to get some
interest in passing legislation similar to Kentucky's home processing
law where farmers can value add products in their home kitchen and sell
those products at local farmers market with minimal red tape.  The state
flat out told us they opposed food processing outside of certified
kitchens.  There is, however, new legislation proposed here that is
similar to Minnesota's "Pickle Bill" where high acid products like
pickles and relishes could be home processed with minimal requirements
and sold at farmers markets.  (I think it is LRB 2435). People need to
be both vigilant and pro-active in communicating their needs to their
legislators or else they will be sure to lose their right to farm.

Joyce Paski 
Swamp Creek Farm, Zone 3 


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