Healthy soil and sustainable growing

[Liz <liz@allslash.org>]

At 11:11 AM 12/5/2007, you wrote:
> Point one, at whose risk are you purchasing United state dept. of
> agribusiness inspected meats?

I'm not sure if this post is directed to what I said about salvage 
stores, but since my post was quoted, I'll take a crack at answering 
your question. I agree with you about USDA/agribusiness meats. But 
most salvage stores carry very little or no salvaged perishable 
products. Sometimes they have some frozen meats, but for most of 
them--or at least most of the ones I've seen--the only perishables 
are fresh, not salvage. Some of the larger ones have produce, dairy, 
eggs and breakfast meats in addition to their salvage inventory, but 
these things are not salvage.


> Point two, ASK the manager, maybe he knows and will give you an honest
> answer, then look at the goods and see if the visible condition matches what
> you are told.  Also look at refund policy; less hassle to this means they
> think more of their goods.  Much of the 'policies' are meant to be
> impediments to redress.

I guess I misunderstood the initial question about how you would know 
what kind of inventory the store was carrying. I think it's pretty 
obvious. If many of the cans and boxes are damaged, then it isn't 
just surplus. If almost none of them are, then it probably is just 
surplus. You can ask whatever you want, but you don't have to in most cases.

Liz in SW VA
http://life-as-a-spectator-sport.com