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University of Minnesota Extension

Extending opportunity: Doubling down on safe cottage foods

Suzanne Driessen, U of M Extension food safety educator, with Lee Vang, founder of Double Dog Kombucha

Minnesotans can earn income making certain types of food from their home kitchens (or “cottage”). They produce confections, jams and jellies, salsa and sauces, and even fermented products like Double Dog Kombucha, which Lee Vang sells at Twin Cities-area farmers markets.

Food entrepreneurs like Vang attend hands-on University of Minnesota Extension training, bringing in their own products to test for potential food safety hazards. Online courses can get them started. 

“Producing a safe product is paramount to my business. A clean production environment and good sanitation practices, along with the acidity monitoring I have learned, assure that my product is safe for all of my customers.”

—Lee Vang, Extension participant, Minneapolis/St. Paul

Become a cottage foods producer

Do you make and sell home-baked goods, home-canned pickles, salsa, jam or jelly? Be sure you sell a safe product. 

Related topics: Source Fall 2018 Food
Page survey

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