Market Farming

[waldenfarm AT sprintmail.com]

In Georgia, we had a visit to our market by an inspector from the GA Ag dept. 
Seems a disgruntled person called them about some farmers selling pickles and 
salsa made in non-certified kitchens. 

He checked our charter and said there were 2 reasons we culd do this:
1. we are incorporated as a non-profit corporation and they don't regulate 
those
2. we are a farmer owned and run organization, so he said we were under the 
same rules as a farm stand- they don't regulate those.

It's different in every state, so check with a friendly in your state ag 
dept. There could be exceptions.

Alex McGregor
Walden Farm

-----Original Message-----
>From: sora AT coldreams.com
>Sent: Mar 30, 2008 3:30 PM
>To: market-farming AT lists.ibiblio.org
>Subject: Re: [Market-farming] Rules and Regs
>
>>We just got handed down some new Health codes and regulations for Farmers
>Markets in Idaho and there were some new additions. I'm curious if these
>are on the list of "potentially dangerous requiring a certified kitchen
>and license" in any of your states.
>
>All dried vegetables and herbs
>Vinegars
>Chutneys
>Pickles
>
>And on the OK list was home butchered meat birds
>                                  thanks Sora
>
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