The Homegrown Vendor Blog

What to do if you suspect a contaminated or mislabeled food batch: stop sales, reach affected customers, notify authorities, and document. Recall basics for home sellers.

cGMP basics for food vendors outgrowing cottage food: what current Good Manufacturing Practices are, why cottage food is exempt, and what changes when you scale up.

Selling at an out-of-state farmers market: your home cottage food permit generally doesn't cross state lines. What changes legally and how to find out if you can sell.

The Big 9 allergens cottage food labels must disclose: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. How to disclose them and hidden sources.

Do small food producers need a Nutrition Facts panel? Usually no, thanks to the small-business exemption, unless you make nutrient or health claims. What labeling you need.

Sales tax nexus for food vendors: what nexus is, whether your food is taxable, whether shipping to other states creates economic nexus, and marketplace facilitator rules.

The IRS hobby vs business test for food vendors: why it decides whether you can deduct expenses, the factors the IRS weighs, and how to establish your operation as a business.

Section 179 for food vendors: deduct the full cost of a new oven, mixer, or freezer in one year instead of depreciating. What qualifies, the limits, and how to decide.

Does your home kitchen qualify for the home office deduction? Usually not, due to the exclusive-use rule. What spaces might qualify, the two methods, and how to decide.