00:22:23	Mike Nuckols: What would be the simplest permitting for a produce grower to legally sample something like heirloom tomatoes or apples by the slice (cut on site for the customer, served at temperature)? What are the key food safety requirements to be met in this situation?
00:26:09	Nicole Borukhov - CCE Nassau: Are there certain considerations for nutrition educators to do sampling/demos?
00:27:14	Nicole Borukhov - CCE Nassau: Thank you! Yes, I am with CCE Nassau.
00:40:56	Gretchen: http://ongov.net/health/env/food-protection.html
00:41:15	Cassandra: I am new to this discussion group so this may not be the right type of question but in case it is - Do you know the rules on meat resales? So a producer that raises their own meat to be sold - what is the correct process?
00:43:48	Mike Nuckols: This is custom versus USDA processing.  ONLY USDA may be sold by the pound.  Details are here: https://smallfarms.cornell.edu/wp-content/uploads/2020/05/Marketing-Livestock-Guide-2020.pdf
00:49:51	Carol Alexander: Thank you Gretchen! You’re very knowledgeable!
00:49:57	Gretchen: 315-435-6607 ext 4535
00:50:34	Gretchen: gretchenpierson@ongov.net
00:55:21	Gail Miller, Canal Village Farmers Market: Thank you