• Title: The Farmer's Bounty: Exploring the Pros and Cons of Farm Stand Shopping

    In recent years, the farm-to-table movement has gained momentum, and consumers are increasingly turning to local farm stands to access fresh, seasonal produce. While the allure of farm stands is evident, it's essential to consider both sides of the coin before making it your go-to grocery source. Let's delve into the pros and cons of using a farm stand.


    Freshness and Quality:

    Pro: Farm stands offer produce at its peak freshness, often harvested just hours before reaching your hands.
    Pro: Locally grown fruits and vegetables tend to be more flavorful and nutrient-dense due to shorter transportation times and minimal storage.
    Supporting Local Agriculture:

    Pro: Purchasing from farm stands directly supports local farmers, contributing to the sustainability of small-scale agriculture.
    Pro: Your dollars stay within the community, fostering a stronger local economy.
    Seasonal Variety:

    Pro: Farm stands showcase a rotating selection of seasonal produce, encouraging consumers to explore and appreciate a diverse array of fruits and vegetables.
    Pro: It promotes a connection with nature's natural growing cycles, encouraging a more sustainable and eco-friendly approach to eating.
    Community Engagement:

    Pro: Visiting a farm stand often involves interaction with farmers and fellow community members, fostering a sense of community and connection.
    Pro: Farmers can provide firsthand information about their growing practices, offering transparency about where your food comes from.

    Limited Selection:

    Con: Depending on the size of the farm stand, the variety of products may be limited compared to larger grocery stores.
    Con: Specialty or out-of-season items may not be readily available.
    Inconsistent Availability:

    Con: Farm stands may not be open daily, limiting your ability to shop whenever convenient.
    Con: Adverse weather conditions or unforeseen challenges in farming could affect product availability.
    Higher Prices:

    Con: While you may be paying for quality, farm stand prices can sometimes be higher than those at conventional grocery stores.
    Con: Budget-conscious shoppers might find it challenging to afford a completely farm stand-sourced grocery list.
    No Standardization:

    Con: Unlike supermarkets, farm stands may lack standardized labeling and pricing systems.
    Con: Shoppers may find it challenging to compare prices or adhere to a strict budget without clear pricing structures.
    Choosing to frequent a farm stand is a personal decision influenced by your values, priorities, and lifestyle. While the freshness, community engagement, and support for local agriculture are strong draws, it's essential to weigh these benefits against potential drawbacks like limited selection and higher prices. By striking a balance, you can enjoy the best of both worlds, incorporating the bounty of your local farm stand into your overall grocery shopping strategy.



  • Satellite food services planning.

    When planning the menu for a satellite kitchen within Beacon Community Services daycare division, it's essential to consider how food will be transported. Shelf-stable items can be stored on-site, while some perishables and frozen products, like ice cream, can be kept in regular refrigerators and freezers. If on-site cooking isn't feasible, hot meals delivered must be kept warm or reheated as necessary. Delivery can occur in bulk or individually. The health department can assist in planning and determining any licensing requirements. While a simple service satellite kitchen might not require health licensing, deliveries will need inspections and a verifiable travel process. It's crucial to establish who will handle deliveries, how, and when.

    A sample specification sheet can help formalize the menu once agreed upon, setting clear expectations and defining workflow for the team. This sheet should be linked to an inventory page updated through purchasing, ensuring awareness of item costs and kitchen expenses. Assessing the current menu and adapting it to the new facility is a good starting point. Redesigning items that won't work or pose risks and identifying suitable providers is necessary. Understanding the challenges of the new kitchen setup, including its size, is crucial; however, a small kitchen isn't necessarily an issue for production if approved by the health department. Soliciting feedback from the team on the menu is valuable for adjustments. Having a central food and beverage person could streamline these processes for you.

  • How much are you getting paid?

    I used to be grateful for salary because it was supposed to mean I was guaranteed a straight wage year round. I have since discovered that it meant a lot of unpaid time. 

    If you are offered salary, divide it by 52 weeks and then by 40 hours and ask to paid that hourly instead. This means you would expect to be remunerated for your time at the same rate originally agreed upon. If the operator is honest they will agree because it has the potential to save them money in low cashflow times. but if the mentality means the shifts required are ("Chefs open and then close" " A 12 hour shift is a half day") this negotiation will save you from being unscrupulously abused. This is not a reference to some solid employers who have provided as much paid time to employees during low season as during high. this is about general fairness. What the industry needs is to move away from providing precarious work towards secure employment. 


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