Quote:
Originally Posted by WVTomatoMan
I spoke to my buddy Art yesterday. He runs a nursery that now specializes in veggies (plants and produce). He basically told me the regulations. In order to have a tasting he has to have facilities on-site to sterilize the utinsels (knives etc.). Secondly he must provide a separate enclosed area (surprisingly a screened in tent would suffice). Providing facilities to sterilize the utinsels is cost prohibitive for him. He's trying to get around it by seeing if he could provide a plastic knife and fork and letting the customer cut and try himself. Yes, he has to give up a tomato, but it might be cheaper in the long run.
I'm not sure what they do at the Farmer's Market. I'm having lunch with a friend who participates in the Farmer's Market on Monday. However, I think she only sells plants not produce. I will report back with any pertinent information.
Randy
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This is the same path that caused my favorite butcher to close in the 1990s. Tew's Abbatoir was in Haw River, NC (of all places). The meat was vacuum sealed (no freezer burn ever) & they dressed according to what ever you wanted (restaurant thick steaks anyone?) . I was gone for the better part of a decade & was eager to hook back up with my old neighbor who raised tender little Black Angus & bring them to Tews. Turns out the neighbor didn't raise cattle anymore - he had sold a lot of his acreage for tract development (cul-de-sac & HOA anyone?) & Tews was closed. The feds had required them to place stainless steel doors (at a cost of >$150k) & the family said, "Uncle" & shut her down. So sad for a place that only ever smelled of wet cement & faintly of bleach - clean & quality family business, not agribusiness, gone forever. Government regulations - for my "safety" - pah. Nanny state encroachment to control the food supply.
March 22, 2009
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