This group is designed for individuals that are interested in building a business around gardening, landscaping, and "growing" something.
Latest Activity: Nov 18
Started by Jeremy Obermeyer Nov 7.
Started by Karen Wortman. Last reply by stephen rager Oct 3.
Started by Sam Burton. Last reply by stephen rager Oct 3.
We do! Strawberries, tomatillos, tomatoes, and basil have been growing for some time.
A few weeks ago we seeded two lettuces, various peppers, spinach, bok choy, mustard greens, radishes, beets, pattypan and butternut squashes. I think that's it.
Our weather is quite different than most other regions, and spring has been here for a couple months now. How about you?
Anybody else got their Aquaponics gardens going yet?
LOL! Yes, all foods seem to be deadly anymore. Just read the latest journal reports to see what's deadliest this week.
I'm sure all states are similar, each with its own personal twist. I'll have to see what the law is here.
I don't want to sell or serve foods, but I do want to run a class on dairy products. (cheese, sour cream, butter, buttermilk, etc.) I can do a show and tell, but I'd rather people actually do everything with their own hands. I'm sure that means I have to have a legal kitchen.
I know my personal kitchen wouldn't comply since I have red wigglers growing next to the pantry, among other things. :)
Excellent article Sam! I enjoyed reading it
Jean is right, you'll need to talk with your state. Our domestic kitchen license is actually run through the State Department of Agriculture and my home kitchen has to be inspected by the USDA. (I'm in TN) For me, I had to take a class that taught me that food can kill you (lol), put together a detailed plan, and then submit that and have them rip it apart. Redo it and finally, have the inspector come and check out my kitchen. There are certain rules like: a separate frig, keeping my supplies separate from my home use ingredients, and stuff like that. I have to post my operating hours and be available to be inspected at any time during those hours. It was work, but I think well worth it once I start selling my breads and jellies.
You need to ask your state's Department of Health (or go to their website) to see what your state requires for licensing. Also, some states now have what is called a cottage industry law that allows you to prepare homebaked goods, jams and jellies and sell them either at a farmstand or at farmers markets without being licensed as a commercial kitchen (Indiana and Michigan both do).
Way to go, Sam!
Karen, what's required for a domestic kitchen license? I assume it's a state license? I'm sure it's similar in all states, though.
Quick update on my writing for the American Preppers Network. My first column has been the Home Page Feature Article this week. I'm on cloud 9.
Wow, Karen, good for you on all fronts. We have wrestled with the AI thing, good for you for getting it done. And congrats on the kitchen. The dream progresses.
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