Groups – Activity – STEVEN DILWORTH

Sari Kimbell started the topic Farmer's Market Ask Me Anything 2/4/21 in the forum Venues & Services 5 years ago

The summer farmer’s market applications are opening soon. Are you ready?

In my new series Unwrapped: Bite-sized Answers for Your Packaged Food Business, I break down your questions about what it takes to be successful (and make more money!), how market’s have changed with COVID and general tips to make the 2021 Market Season the best yet.

For…[Read more]

Cathy posted an update in the group Food Safety 5 years ago

Am I correct in thinking I cannot use cream cheese frosting as a cottage food operation? I am in Virginia, and I see that Buttercream frostings are considered “borderline” meaning acceptable. Does cream cheese frosting require refrigeration for the finished baked good?

Cathy joined the group Food Safety 5 years ago

David Crabill replied to the topic Allowed and prohibitive items in the forum Forrager 5 years, 1 month ago

Adding to what Cottage Oven said, I only add items that I can confirm. If I can’t confirm whether an item is allowed or prohibited, I don’t add it to either list. I list the source info in the Resources section of the page.

If a state’s law specifically says that it only allows baked goods, then I can confirm that anything non-baked is prohibited.

Cottage Oven replied to the topic Allowed and prohibitive items in the forum Forrager 5 years, 1 month ago

Each state sets its limitations and usually posts that information somewhere. For example, in Florida, it is handled by the Florida Department of Agriculture and Consumer Services. Their website is http://freshfromflorida.com and if you type “cottage food” into their search bar, you’ll get a link to the basic information…[Read more]

Tonia Zerba started the topic Allowed and prohibitive items in the forum Forrager 5 years, 2 months ago

How or where do you obtain Forrager information regarding specific allowable and prohibitive items? So far, this is the only source reference regarding such specific items. Are these lists speculative based on what is allowed? For example, a state only allows baked items. This doesn’t go into what it does not allow. Yet there is a specific list o…[Read more]

Tonia Zerba joined the group Forrager 5 years, 2 months ago

Croftery started the topic Croftery: New and Upcoming Student-Made App for Cottage Goods in the forum Washington 5 years, 3 months ago

Hello!

Our name is Croftery and we are a team of students at the UW passionate about the small but rich community of the Cottage industry! We are currently developing an app that will provide cottage businesses with a platform to share their homemade goodies with a larger consumer base. We would truly appreciate it if you could take the survey…[Read more]

Croftery joined the group Washington 5 years, 3 months ago

Porsha lewis joined the group Venues & Services 5 years, 3 months ago

Valerie Breun posted an update in the group Food Safety 5 years, 3 months ago

Hello all! As a CFO in FL, I am struggling understanding shelf-stability in particular items -why certain ingredients/baked goods would need refrigeration, while others do not. For instance- in this recipe for Red Velvet Cookies (https://sallysbakingaddiction.com/cream-cheese-stuffed…/) – its ok to leave them at room temperature even though they…[Read more]

David Crabill replied 5 years, 3 months ago
Because it’s not always apparent when things are shelf-stable and when they are not, FL does not allow anything with cream cheese or butter (though butter in something thoroughly baked is allowed).
Regarding the science of it, there are a lot of variables at play. In general, sugar is a stabilizer that will make something more shelf-stable.…[Read more]
- Valerie Breun replied 5 years, 3 months ago
  Thanks David. What about fudge? Is that allowed in FL?
David Crabill replied 5 years, 3 months ago
Yes fudge should be allowed. https://forrager.com/law/florida/#food

Valerie Breun joined the group Food Safety 5 years, 3 months ago

Jonathan posted an update in the group Food Safety 5 years, 5 months ago

I have just begun making shrubs – the fruit syrup and vinegar mixture. I am trying to find information about what I need to do to safely bottle and store this for sale.

Jonathan joined the group Food Safety 5 years, 5 months ago

Cottage Oven replied to the topic Cheap Packaging Ideas in the forum Packaging & Labeling 5 years, 5 months ago

Bags would certainly be less expensive than bottles.

The thing to compare would be bulk prices on small zipper-closure bags versus some kind of bag where you would use a heat (“impulse”) sealer. For my baked goods, I use plastic food bags and a heat sealer ($30 – $50 on Amazon). Of course, you could use something like a Foodsaver or…[Read more]

Alexey joined the group Forrager 5 years, 5 months ago

Daniel Graves joined the group Kitchen & Equipment 5 years, 6 months ago

Daniel Graves joined the group Food Safety 5 years, 6 months ago

Steve Kramer posted an update in the group Laws & Industry Info 5 years, 7 months ago

The Harvard Law School Food Law and Policy Clinic is an excellent and comprehensive source of laws, policies, news, and all things related to cottage foods on a state by state basis, updated frequently and very useful to anyone in this industry.

Steve Kramer posted an update in the group Laws & Industry Info 5 years, 7 months ago

I moved here from CA and helped contribute to the MEHKO Law on C.O.O.K Alliance Policy Committee and would like others who are interested to assist me in being an advocate in NC during the upcoming legislative session to help enact similar legislation here (without the restriction of having individual counties to opt-in) I am also involved in the…[Read more]

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