The Wyoming House of Representatives has passed a bill that would de-regulate the sale of homemade foods at farmers markets and between producers and consumers. Republican Sue Wallis of Recluse says it would allow the sale of meat and unpasteurized, raw milk. Lawmakers considered removing meat from the bill, but the amendment was defeated. Wallis says if consumers buy locally, that money will get spread throughout communities.
The Wyoming Department of Agriculture’s Consumer Health Services Section is proposing new amendments to the Wyoming Food Safety Rule.
The changes outline rules for egg producers wanting to sell their eggs to restaurants, make more stringent the rules for processed cut leafy greens such as packaged salads, and limit consumption of raw milk to sole owners of the producing cows, their families, and unpaying guests.
Dean Finkenbinder is the manager of Consumer Health Services and he says the goal is get Wyoming in line with federal food safety guidelines.
Sheridan College students have an exciting new opportunity to study sustainable food systems this fall. This program and several new courses were developed by Connie Fisk, a new faculty member at Sheridan College. The Sheridan College Ag Department programs fall into three categories: transfer programs that will prepare students to successfully pursue bachelor’s degrees, two-year applied degrees that prepare them for careers in agriculture, and certificates that can enhance any of the college’s degree programs or be used to provide a job-advantage in the agriculture and science fields. V