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David Crabill

  • David Crabill replied to the topic Labeling in the forum Tennessee 1 week, 5 days ago

    Putting cake mix on the label is definitely not sufficient. You need to copy the ingredients from the box to put on your label.

    Tennessee is one of the only states that doesn’t seem to require things to be individually packaged. But I do think they’d prefer individual packaging where that’s reasonable or expected. A bulk container situation would…[Read more]

  • You can sell fresh, uncut produce without needing any permit. The only restriction, to my knowledge, are sprouts… those are regulated. You could sell under your LLC but you likely don’t have to.

  • I can’t say that I’ve researched it, but I suspect that many of those laws (I live in CA, so I’ve seen the effects of some of them) would only apply to producers of a certain size.

    On top of that, I find that many cottage food producers choose to use the environmentally-friendly packaging regardless, to give their products a higher perceived…[Read more]

  • David Crabill posted a new activity comment 1 week, 6 days ago

    It would not fall under the cottage food law, just the domestic kitchen and farm direct laws. Crossing fingers that Oregon’s bill passes this year!

  • David Crabill replied to the topic do i need a CFO? in the forum California 3 months ago

    Running a bake sale for a charitable cause falls under different rules, but in this case it sounds like the funds would be for your family’s use (not donated to a nonprofit).

    So in that case, if we want to get really technical, the answer is yes, in CA you’d need a permit to legally sell baked goods, and zoning laws might prevent you from selling…[Read more]

  • In most states, that would not be allowed since cut potatoes are perishable foods, whether raw or cooked.

    However, in your state of Illinois, this is allowed! The main caveat is that you cannot ship them… you can only sell them directly to customers. I suggest reading through the notes in Illinois’ food section to better understand what is and…[Read more]

  • Yes they are allowed. And you would copy the entire ingredient list from the Skittles bag.

  • I see now. Have you contacted the ag dept to verify that they do, in fact, permit home food processing establishments? The law is there in theory, but I still have yet to see one implemented. I know a number of counties don’t allow them at all.

    So if they will allow one with zoning approval, then I think it’s just a matter of education for the…[Read more]

  • Who is requesting that you get a zoning variance? Is it your city/county to approve a general business license? Or is it your HOA? Considering the nature of the lots in your HOA and your plan to be delivery only, I would be surprised if the HOA board disallowed your business, even if there’s something in the CCRs saying you can’t run a home…[Read more]

  • David Crabill posted a new activity comment 3 months, 2 weeks ago

    There’s a good chance that you need to get a general business license from your city or county, and they might be able to answer tax questions. Since you can’t get ahold of the ag dept, I’d recommend starting selling and not waiting on them. I have not heard of any specific restrictions against using buttercream frosting or using meringue powder.

  • Shereena, here’s the link to the website tutorial:

  • David Crabill posted a new activity comment 3 months, 2 weeks ago

    Unfortunately I’d say no, that likely wouldn’t be allowed. The law specifies which items are allowed (as opposed to allowing all nonperishable foods), and kefir grains fall outside of that. You can try contacting your local ag or health dept, but they will likely tell you that you need to use a commercial kitchen.

  • Yes, you can sell popcorn, nuts, candy, and most nonperishable snack foods.

    However, you can only produce from your primary residence. I believe the health dept would determine that a motel room’s kitchen — even one that you use for the majority of the year — would not qualify for cottage food production.

  • I’m not sure if the health dept has taken an official stance on that. I could see it going either way… either they allow it because it’s nonperishable, or they don’t because it’s alcohol-based. If you learn more after contacting them, I’d love to know the answer!

  • It’s very common for recipes to need to be adjusted when scaling. I don’t know why scientifically, but ask anyone who tried to scale their recipe for commercial production, and you’ll hear a similar story.
    That being said, it doesn’t seem like you’re scaling it that much, so I’d recommend borrowing someone’s larger ceramic pot and trying it out.…[Read more]

  • Hi Rachel! You shouldn’t be so hard on yourself! :) You will get there. And thanks for the kind words!

  • Thanks Roberto! Jessie accidentally responded to your message via email (which came to me). Here’s her response:

    Hi Roberto, thank you so much for your response to my post. Italy is a place I’ve always dreamed about visiting. I should’ve been born there because I love all the cuisine, culture, landscape, etc.

    I so appreciate your feedback on my…[Read more]

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