- megopie@lemmy.blahaj.zoneEnglish1 day
In principle, Flour made from wheat grown using in inputs produced from inorganic sources. In practice the “organic” term in the US is fairly complex set of standards designed to maximize long term soil health and minimize use of pest/fung/herbicides that could linger long term in the environment around a farm.
- megopie@lemmy.blahaj.zoneEnglish1 day
Yes pretty much exactly. Organic is the US equivalent of Bio in the EU. There are differences in the specifics of what the standards are, some looser, some tighter. The goals of the standards are also a bit different, with the organic label in the US being more focused on soil health, land management and environmental impact, less focused on the “healthiness” of the final product for the consumer. Although lots of people in the US take the label organic to mean “healthy” despite that not really being the goal.
- realitaetsverlust@piefed.zipEnglish2 days
Wtf is that “sourdough loaf”? That shit looks disgusting. Fits more into shitposting.
Here a fresh loaf for your viewing pleasure:
- JadenSmith@sh.itjust.worksEnglish2 days
The post had such a miserable excuse for bread in the pic.
Thank you for the nice bread pic. It looks lovely.
This has to be fake, no way people are paying significantly more than a restaurant just to get food thats Facebook marketplace quality
- Zamboni_Driver@lemmy.caEnglish2 days
This post is just a joke made by OP. Notice how it’s posted to funny and OP hasn’t commented. A single time and is just sitting back and enjoying the show.
- 2 days
Just slap in “made with raw milk and gmo free” and you have a whole set of demographics buying it up and none to complain about it.
Any details on this? Is the plan to just let anyone sell whatever food they damn well please? Commercial kitchen licensing and safe food handling licenses exist for a damn good reason. These regulations were written in bloody diarrhea.
I mean during COVID as a nurse I paid for my neighbor’s groceries in exchange for meal prep (they were single with no kids so it was still cheaper than getting takeout all the time) but that’s a highly personal deal to cut. Incidentally though I told one of my coworkers about the deal and they were like “wait my neighbor has kids but I could probably still net positive on like half their groceries…” There were some good human moments during that time. I also promoted that neighbor who cooked for me to husband but that’s a different story.
The MAGA motto, along with “Don’t bother me with facts, my mind is made up.”
- 3 days
There is already a massive difference between my coocking for myself and for guests. And my guest cooking wouldnt survive a health inspection. On the other hand do i know enough restutanz kitchens that are worse. So much…
- W98BSoD@lemmy.dbzer0.comEnglish2 days
There is already a massive difference between my coocking for myself and for guests.
I hope your guests get better coocking than you do, but I guess you have to treat your coock right every now and again.
- 2 days
Yes. Easy exanple is the tasting spoon. For myself i just reuse it, for others its a clean one everytime.
“The tasting spoon” is quite the cleaver euphemism for your coock
I use the same one. If I’m dipping into simmering hot sauce or broth, it’s killing any germs, and I’m not exactly a vector for serious disease like Typhoid Mary (she was a cook).
Frankly, it’s the unheated stuff that you might handle with bare hands where germs will pass the best.
They should add a bid option. Then watch people snipe your lunch the last second.
- 2 days
Yea but they got a 50% rating… I don’t know if I want to try sourdough that only 50% of people like.
- 2 days
50% of the people still alive*
you can’t be sure that the people who died of food poisoning didn’t really like it!
2 days“Hey kids, we are eating tonight! Outbid? Oh no… sorry kids, its starvation again.”
You don’t want overpriced home cooked food from complete strangers on the internet?
- alternategait@lemmy.worldEnglish2 days
Having seen my co-worker’s hand washing habits, there is exactly one whose homemade food I’ll eat at work potlucks and that’s free.
- 3 days
it is weird that there is bidding for this instead of just all being “buy it now”. Who wants to plan several hours ahead for probabilistic takeout you probably won’t even get, to maybe hypothetically save several dollars?
You’re forgetting that after the few hours wait, you then need to bribe/bid/whatever whichever
shithead“gig professional” they get to deliver it, Ubereats, Lyft, HingeGood news, if you are already used to using gig workers, you’re already used to hours old cold food. It’s got SyNeRgY
i mean, i make a mean pot of chili. we could plan for there being 20 servings, let them bid on all 20…
Does the “Hot item” indicator go away after a while? Or are they keeping it hot?
- Ephera@lemmy.mlEnglish2 days
When you ring the doorbell to pick it up, they quickly chuck it into the microwave. 🙃
i’m trying to remember how much it cost to get my food handlers permit back when. if i could get my kitchen “home certified” or whatever that means (it’s totally a thing shut up) i could be a tamale mama or get back into the ice cream game. i might even be able to compete with our local legend of a tamale mama who started a tamale factory
Your kitchen doesn’t need to be certified.
Google Cottage Food Regulations, along with your state, and you’ll see the rules for cooking food for sale in your home kitchen. The rules are constantly evolving, especially during Covid, when people weren’t working, and needed to make money selling at farmers markets and such. But the rules generally aren’t that complicated, which is nice for a government thing, for a change.
Usually it can’t be stuff with meat or dairy that has to be kept hot or cold. Baked goods like breads/ cakes/ cookies, candies, jarred stuff like jellies, etc. Basically think room temperature/shelf stable.
There are also rules about labeling, font size, specific disclaimers, etc.
Looking at this, the brownies and bread would be legal in my state, but serving hot soup, especially with meat in it, would be more of a restaurant item, and would be prohibited as a cottage food offering.
I used to own an ice cream shop, and we tapped into the Cottage Food laws a bit. We made our own caramel and fudge (oh yeah, every bit as delicious as you’re thinking), and brownies and cookie dough (meh) but we didn’t have a stove at the store, so we made them at home. We didn’t sell them to the public, we just used them in our ice cream.
That’s another issue with Cottage Foods. The cook can sell them themselves, but they can’t wholesale it to someone else, and at the time, they couldn’t sell it online. Again, the rules are constantly evolving, and every state is different, so YMMV. For instance, another poster mentioned getting a Cottage Food license, but that isn’t necessary in my state. You could bake a bunch of brownies, and sell them at your lemonade stand in front of your house today.
In all my limited experience in the Cottage Food world, not once did any authority, food safety inspector, etc. ever ask a word about it. They have these rules, but I’m not sure who would be in charge of enforcing them, and I doubt they even know, so you’re pretty much free to do whatever you want - until someone gets sick. Then you’re screwed.
So stick to the rules, avoid meat, and you’ll be fine.
Okay, did that, and yeah, you guys are a little tougher, but not that bad, depending on what the training takes, how much it costs, and how long the approval process takes. Knowing California, all of it is probably “a lot.” Kinda sucks. California is the poster child for Democratic over-regulation.
However, the food handler training is pretty easy, mostly common sense. Teenagers get it to work at McDs, so you’ll be fine. Getting the permit and registration is probably just a matter of paperwork and a fee, and a wait. Nothing said anything about a kitchen inspection, unless you need that for the permit. But they’re expecting to go into everybody’s normal kitchen, so just give it deep clean, put EVERYTHING away, polish the counters, appliances, and floors, and make sure there is soap, hot water, and paper towels next the sink (it’s a thing), and you’ll probably be fine.
In my Red state, the laws are pretty simple, no refrigeration, direct-to-consumer (and they allow Internet and mail order now), specific label language, and you can’t make over $250K (we’ll cross that bridge when we come to it, right?). Like I said, I could literally bake a pan of brownies right now, and sell them at my driveway lemonade stand as soon as they’re ready.
Not that I’m extolling the virtues of this state, the government absolutely sucks, but their cottage food laws are working right now, so at least they got that going for them. Wait until they figure out that it give undocumented people the opportunity to make money in their own kitchens, they’ll abolish them immediately.
Wait until they figure out that it give undocumented people the opportunity to make money in their own kitchens, they’ll abolish them immediately.
see, one town over, we had a tamale mama doing just that 30 years ago in her house. became a local legend. sold so many tamales that she had to hire people. started a legit tamale factory. pissed off the local department of health guy so much (and he’s a republican asshat, refused to do anything during covid but loves to come down on restaurants owned by nonwhite folk) that he personally lobbied the state to get the cottage cooking laws (being laypeople and through the grapevine gossip we just called it the at-home cooking sales laws) changed so it couldn’t happen again, but they couldn’t shut down our local tamale mama thank the gods. also because of this our tamale mama got citizenship but anyways.
around
edit: i don’t know where the around came from but i’m leaving it. heh, it gets around.
about ten years ago my baker friend got hit HARD when the regs changed. that was right around the time all the bullshit happened and she had to move her operation out of her house, into one of those damned rental kitchens. it’s too much work and i’d have to get rid of my cats to do it at home. or remodel and get a second kitchen that the cats don’t get to go into. we don’t have a large enough orthodox jewish community in our town to have many second kitchen houses available.
One of the things that’s pretty universal with Cottage Food laws is the No Meat rule, so the tamales were probably in violation right out of the gate.
If you become so successful that you attract the attention of the authorities, you are probably at the point where you should just become a legit food manufacturer or restaurant.
In my state, there is a $250k limit on earnings for Cottage Food businesses. Then you gotta go legit.
is that earnings, profit, revenue? those are very different numbers
>Gross sales for a cottage food operation must not exceed $250,000 annually.
This is straight from the state’s website, so $250K in GROSS sales.
They call it a cottage baker license around where I live (for baking at least). I got it in 2025 to sell some loaves and ended up having the most busy year of work so I sold zero.
i’m in california and have cats. and am friends with the baker at the coffee shop and we’ve talked about this exact thing before for all y’all trying to infodump and tell me i can do this when i already know the rules. i’m pretty sure the rules are insane for me
- ragebutt@lemmy.dbzer0.comEnglish2 days
Ghost kitchens/fb marketplace food/etc are libertarian tech bros flouting government regulation regarding food safety by being like “oh well I don’t actually sell the food” and they 100% get away with it even though stopping the facilitation would be stupidly easy.
They’re testing the waters imo. How long until you can get unlicensed and untrained mental health care, physical health care, etc?
I genuinely wonder what the rate of food poisoning looks like with the rise of shit like doordash and uber eats
- 2 days
Bidding on food? What??
Was there something wrong with the way we have been selling food for like 3000+years?
- Ephera@lemmy.mlEnglish2 days
Yeah, I really wonder what their thought process was. Are you supposed to bid on multiple foods, so that if you get outbid, you can fall back to the next one?
- 3 days
How do I get in on this Beta? I have some leftover lasagna I froze into single servings - can sell frozen for $5 or heat it up and sell for $9.
- BigTrout75@lemmy.worldEnglish3 days
Just looked up legality and Internet is telling me maybe because “Cottage food laws”. News to me.
It depends on the locale. People already do this a ton on Facebook.
From what i’ve seen, on facebook its more of a you buy and they cook it so its ready when you get there, not, they cook it put it for sale and wait for bids.
Idk, it says “Cooked” so i assumed that it was that you cook then list it on ebay and wait for bids.
My guess is eBay is too dense to know how it would really work and people would do whatever makes sense.
Where I live does have “cottage food laws.” You have to have a food handler’s permit and pass an inspection. The types of permitted foods is restricted as well.
You can’t sell anything that is time/temperature controlled for safety.
One example regulation is for sourdough starter. It must have a pH of 4 or less and that has to be laboratory certified.
