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  • From: Sue_Baird AT mail.mda.state.mo.us
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] New Member Intro
  • Date: Thu, 5 Jun 2003 14:54:21 -0500


Judy, I am not Katy, but will attempt to answer some of your questions if
that is alright.

First of all, all states have different regulations concerning using
existing home kitchens as commercial operations. Here in MO that is not
allowed and is regulated by the Health Department. Each county will also
have separate health regulations, so your best answer would be to contact
your state and county health departments. Our Department of Agriculture
works very closely with our agricultural processors to liason with the
health department, but do not supercede the health regulations. The
expense of building a new building can be exorbinant, but you can use a
separate section of your house as long as it is segregated from the living
areas of your house; in other words, you could remodel an existing garage
as long as it had separate entrance and bathroom facilities, other
restrictions too, but you need to check with your health dept. for your
state regs.

There are several of our producers who have worked out cooperative
agreements with existing commercial kitchens to use them on off-hours.
Some have paid church groups to use their kitchens, there a couple of small
businesses that have sub-let their kitchens on week-ends, one that I know
of is using a small parocial school kitchen, etc. I think that this would
be a good start and a way to find out if this is really what you want to do
before investing a lot of money into a kitchen that might not be used after
a couple of seasons.

Hope it was alright to insert myself into this discussion.

Sue Baird,
Organic Program
MO Department of Agriculture
PO Box 630
Jefferson City, MO 65102
573-751-2148




"Judy Lynn"

<thlady_saint AT hotmail.com> To:
market-farming AT lists.ibiblio.org
Sent by: cc:

market-farming-bounces@lists. Subject: Re:
[Market-farming] New Member Intro
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06/05/03 01:26 PM

Please respond to Market

Farming











Welcome Katy!  Great to have you ~

You have a commercial kitchen ?!  Soo many questions, I would like to do
that as well however I have not a clue on where to start, where are the
regulations for that?  Who do I call to inspect it?  Is it terribly
difficult or expensive?  I wanted to retrofit my current kitchen however is
that possible or more difficult ?  Thank you :o)

  Judy Lynn
From: KTCopsey AT aol.com
Reply-To: Market Farming
To: market-farming AT lists.ibiblio.org
Subject: Re: [Market-farming] New Member Intro
Date: Thu, 5 Jun 2003 14:12:08 EDT

After alll the new member intros I thought it was time I joined the crowd.
I am Kate/Katy Copsey, Englsih and live just northwest of Indianapolis. I
grow organic herbs for sale at the local farm market - which starts this
Saturday.As well as sell to a few retail outlets.
This yr I am testing some of the asian greens to sell as a ready made salad
mix. Don't know how that will go, but I may do better with the mustards etc
separate for people to put into their own mixes.
This morning I was bottling herb vinegars for sale ( I put in a small
commercial kitchenette a few yrs ago).
Have a great w/end folks

Katy
Living just one cornfield away from civilization


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