Connecticut home cooks, bakers, and artisan food producers are celebrating the opportunity to expand their operations! Senate Bill No. 187 (Public Act No. 22) has been signed by Governor Ned Lamont. The amended law will allow a 100% increase – from $25,000 to $50,000 – in annual revenue earned by a producer from the sale […]
Introduction to the Updated Red Meat Map & Chart
In 1967 Congress passed the Wholesome Meat Act, Public Law 90-201, amending the Federal Meat Inspection Act (FMIA). The act expanded the federal government’s authority over meat slaughter and processing to intrastate commerce but did create exemptions from the requirement that an inspector be present when slaughtering is taking place. The Wholesome Meat Act allowed the “uninspected” slaughter of meat animals at a custom facility as long as the owner…
Ag Grant Applications Need Not Intimidate
Grant opportunities for farmers and small producers are in abundance, and people willing to help you receive those funds stand ready to help. We know that many of our members strive to operate without any government involvement. Yet for those who could benefit from receiving grants, we have compiled…
Cottage Food Business Primer
My favorite products at local farm stands and farmers markets (besides the bounty of fresh fruit and vegetables, of course!) are the delicious baked goods and jarred concoctions crafted from the fresh ingredients, and not insignificant labor, of neighboring producers. The sweet and sticky fruit jams and jellies, the delicate and fragrant herb scones, the […]
Is Your Farm Covered by the FSMA Produce Rules?
This article focuses on the aspects of the FSMA most relevant to farms we assist. The FSMA standards were structured to roll out in phases and the largest businesses were the first required to meet deadlines by which they must adopt certain food safety practices, followed by the smaller players. We will focus here on small and very…