I am getting ready to start selling meat birds at one and didn't want to hijack the other thread (I know... first time for everything. ) but have need of information and advice. In my state, the ag department allows me to sell up to 1,000 birds without inspection per year (or 250 turkeys). All I needed to do was register with them and I have already done that. The sole requirement besides that is that the birds must be sold live, then butchered after the sale. The whole thing has thrown the market organizers (it is a fairly new farmers market) for a loop, as I'm the first person to sell meat of any kind. They want to be conscientious and follow all the rules, so they checked with the health department. Which has its own set of rules, it turns out. It requires the meat be kept in a licensed freezer unit if the meat is sold on site. No way I can justify that expense in this startup operation of mine. So, I've decided I will use the other two options allowed by the ag department... allow the customer to pick the birds up at the farm, or deliver directly to the customer's home, after they have been butchered. My plan is to bring a few live demo birds (turkeys, ducks, and chickens) to the market more as a draw than anything else. Beats sitting in my booth with just a bunch of flyers. I'm just wondering how you experienced farmers market folks deal with these issues, if you have them. Based on a workshop I recently attended put on by the USDA and the Oklahoma ag department, I'm guessing you do. The class, run by a state regulator, became something of a free for all, as one vendor after another expressed frustration over the conflicting rules between departments and markets. General advice on starting up with a farmers market would also be appreciated. Also, does the plan I have laid out sound like a workable one? Thanks in advance.