December 4, 2014
10 am to 4 pm
Common Ground Education Center, Unity
Designed for farmers and others interested in home-food processing for resale.
Licensing requirements, food safety, and liability insurance will be covered by panel members, including: Dr. Beth Calder, Food Science Specialist for the University of Maine Cooperative Extension and Ronda Stone, Maine Department of Agriculture, Conservation & Forestry.
The morning panel presentation will be moderated by Cheryl Wixson, MOFGA's resident chef. After a local, seasonal, organic luncheon, participants will tour a licensed kitchen.
The afternoon program will be dedicated to a discussion of labeling requirements, organic certification requirements, and a round table sharing of experiences.
$35 for MOFGA members and $40 for non-members
Please note this course is very popular and fills quickly.