hey Will speaking of mayo

[Guest guest]

Should I make up some jars for sale at the warehouse? If there is an

interest folks...please let me know.

Kathy-jo

c.

ebay store: http://stores.ebay.com/Uptown-rags

[Guest guest]

I'd buy some! I shudder to think of people eating " regular " mayo! Commercial

stuff, or

that goop they slather onto commercial hoagies and subs is pure poison.

NOTE TO MICRO-PRODUCERS >>>>>>THIS AIN'T NO POT LUCK!<<<<<<<<<<

Second only to FARM FRESH FOOD, we want to be an INCUBATOR for micro-producers

of

Nutrient Dense, Artisanal, health food items. This means that we are creating a

half way

step between making too much for your family to eat, but not enough to land you

in the

stores.

HERE'S RULE #1- Every single step of the process MUST follow ALL the

guidelines put

forth in the coursework for obtaining a FOOD HANDLER'S LICENSE. In fact, we

encourage

every micro-producer, especially if your dreams include " some day " of getting

going with

a product, to study up and take the food-handlers license course. My wife

REBEKAH

LEONHART took the course and has her license. As a veterinarian, I am certified

as a meat

inspector and food inspector. I take that job seriously.

In the classes you learn about food safety. What the specs are for sterilizing

containers,

what temperatures are required for both heating and cooling your products.

Everything we

have on the shelf must equal or exceed commercial requirements. HAND WASHING, NO

PET HAIR, NO DIRT, NO " HELP " FROM SMALL CHILDREN, NEW CONTAINERS, PROPER LABELS

and so on down the line. Every single bite of food must not only be made from

good

ingredients, but it must be 100% safe for the consumer. Study every single

detail about

the safety of the food product you wish to make.

MAKING FOOD FOR OTHERS IS A SACRED ACT. We must do it right, or, not at all.

Will Winter

speaking for the Traditional Foods MN buying club