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Subject: Market Farming
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- From: Road's End Farm <organic87 AT frontiernet.net>
- To: Market Farming <market-farming AT lists.ibiblio.org>
- Subject: [Market-farming] commercial kitchen advice?
- Date: Wed, 14 Nov 2012 12:20:25 -0500
Hi -- Has anyone on this list ever started a commercial kitchen according to New York State (or similar) standards? If so, could you tell me what materials you used, and how much did it cost? I'm looking at possibly dehydrating or canning excess produce, and can't sell such items legally here without a commercial kitchen. I would almost certainly have to put up a new building. Money is definitely a factor. Thanks -- -- Rivka; Finger Lakes NY, Zone 6A now I think Fresh-market organic produce, small scale |
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[Market-farming] commercial kitchen advice?,
Road's End Farm, 11/14/2012
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Re: [Market-farming] commercial kitchen advice?,
Tom & Melanie, 11/14/2012
- Re: [Market-farming] commercial kitchen advice?, Lucy Owsley, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Carla Maness, 11/15/2012
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Re: [Market-farming] commercial kitchen advice?,
Jackie Jameson, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Jackie Jameson, 11/15/2012
- <Possible follow-up(s)>
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Re: [Market-farming] commercial kitchen advice?,
KAKerby, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Wiediger, Alison, 11/15/2012
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Re: [Market-farming] commercial kitchen advice?,
Tom & Melanie, 11/14/2012
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