Comments on: Our Mission http://kitchengardens.net/2007/01/09/our-mission/ Where Food, Cooking and Politics Meet Wed, 20 Aug 2008 18:57:13 +0000 http://wordpress.org/?v=2.5.1 By: Learning Fountain Network. | 7Wins.eu http://kitchengardens.net/2007/01/09/our-mission/#comment-38841 Learning Fountain Network. | 7Wins.eu Wed, 20 Aug 2008 14:23:39 +0000 http://kitchengardens.net/?p=5#comment-38841 [...] without Boundaries” Feb. 26-29, 2008DEN Blog Network » My Favorite Teacher was… Our Mission at The Kitchen Garden Network Tags market book business marketing strategy business strategy business market business to [...] [...] without Boundaries” Feb. 26-29, 2008DEN Blog Network » My Favorite Teacher was… Our Mission at The Kitchen Garden Network Tags market book business marketing strategy business strategy business market business to [...]

]]> By: Walter Jeffries http://kitchengardens.net/2007/01/09/our-mission/#comment-31 Walter Jeffries Mon, 19 Mar 2007 16:46:55 +0000 http://kitchengardens.net/?p=5#comment-31 Over on my <a href="http://SugarMtnFarm.com/blog" rel="nofollow">Sugar Mountain Farm</a> blog on the <a href="http://sugarmtnfarm.com/blog/2007/03/label-printing-machine.html" rel="nofollow">Label Printing Machine</a> post you asked if we had to use the USDA approved labels. I tried to avoid doing the USDA approval process, or at least put it off, but in Vermont there is only one state inspected butcher/slaughter facility. All the others are USDA and state. If they are both then the USDA supercedes and we must get USDA label approval IF we make a claim on the label. A claim can be: Geographic (Locally produced, Vermont) Production (grass fed) Health (High in Omega-3 Fatty Acids) Negative (No antibiotics fed) etc. I was not interested in making a label that had no claims. The state of Vermont approved it with the claims I have BUT the one and only state only slaughter facility is too far away for us to use. So I have to use the USDA inspected facilities and thus must get their approval for the label. Sooo.... I'm learning all about the process. :) It is interesting. I would even say that going through the process has improved the label since as I read through all the regulations I gain insights. A big advantage of having the USDA approved label and inspection is that it means we'll be able to sell out of state. One of the places that wants to buy is in New York City. Another is in New Hampshire. Both have no supply of local pork or even New England pork never mind pastured pork. Thank you for you info about your local mobile slaughter unit! There is much discussion going on in Vermont about this right now and I have forwarded your insights to the MEAT@LIST.UVM.EDU list. Personally I think your option #3, the on-farm slaughter, is by far the best for all the reasons you gave and more. That is what I would like to be doing for our direct customers. But the state of Vermont currently bans us from this. One must have actually raised the animal to be allowed to do this. It is absurd and overly restrictive. We are pushing to change that. Over on my Sugar Mountain Farm blog on the Label Printing Machine post you asked if we had to use the USDA approved labels. I tried to avoid doing the USDA approval process, or at least put it off, but in Vermont there is only one state inspected butcher/slaughter facility. All the others are USDA and state. If they are both then the USDA supercedes and we must get USDA label approval IF we make a claim on the label. A claim can be:

Geographic (Locally produced, Vermont)
Production (grass fed)
Health (High in Omega-3 Fatty Acids)
Negative (No antibiotics fed)
etc.

I was not interested in making a label that had no claims. The state of Vermont approved it with the claims I have BUT the one and only state only slaughter facility is too far away for us to use. So I have to use the USDA inspected facilities and thus must get their approval for the label.

Sooo…. I’m learning all about the process. :) It is interesting. I would even say that going through the process has improved the label since as I read through all the regulations I gain insights.

A big advantage of having the USDA approved label and inspection is that it means we’ll be able to sell out of state. One of the places that wants to buy is in New York City. Another is in New Hampshire. Both have no supply of local pork or even New England pork never mind pastured pork.

Thank you for you info about your local mobile slaughter unit! There is much discussion going on in Vermont about this right now and I have forwarded your insights to the MEAT@LIST.UVM.EDU list.

Personally I think your option #3, the on-farm slaughter, is by far the best for all the reasons you gave and more. That is what I would like to be doing for our direct customers. But the state of Vermont currently bans us from this. One must have actually raised the animal to be allowed to do this. It is absurd and overly restrictive. We are pushing to change that.

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