Raechel T.

I don’t have specific recommendations, but I would suggest finding bakeries in your area that sell GF foods, and see what suppliers they use.

I know that you’d need to prepare the rabbits in an inspected facility, but I don’t know much more than that. You need to contact the ag dept for more info.

I don’t live in SoCal, so I can’t share the account, but I would be interested in hearing some of the price differences that you’re able to achieve.

Thanks Wendy. I believe the most recent amendment won’t go into effect until August 4th. Where did you see the restriction for LLCs?

You would need to start using a commercial kitchen and get a license from your health dept. http://forrager.com/faq/#commercial

You would need to start using a commercial kitchen and get a license from your health dept. http://forrager.com/faq/#commercial

Yes, you can use all of those methods, but your sales must be made in-person.

I don’t think either of those would be allowed, but you can check with your environmental health dept. http://forrager.com/faq/#commercial

Just to clarify, you are using them to source your ingredients? I assume that is less expensive than stores?

I’m not sure if that is allowed under the cottage food law. The law recently changed to give health depts the ability to allow other types of nonperishable foods, so I recommend that you ask your health dept. If you want to pop the popcorn at the market, you wouldn’t be able to use the cottage food law.

I just checked out CFR 21 again, and although that is usually pretty confusing to me, it does look pretty clear that a blackberry jam needs a 47/55 ratio. Also, this seems correct to me… jams and jellies typically need more sugar than fruit.

In the case of the CFO jams you’ve seen in the market, that’s likely a mistake by the producer. In the…[Read more]