As always, thanks for the info, we really appreciate your communications. I don’t see how these rules are reasonable, particularly regarding consumption of food. If Al’s Frenchfries, Burlington Bay, Archies, or the Blue Paddle (to name just a few) can be serving creemees and other food for on-site consumption, with dozens of customers milling around, why can’t a farm? The state Secretary of Health just enjoyed a lovely meal at the Blue Paddle with several friends at a 6 ft round table (I’ve seen the picture, but maybe it’s fake news); guess they have special air purifying in their outdoor tent. The least likely place for infection is outdoors in the sunlight, at a place with practically endless space for social distancing. As far as picking, I don’t see limitations on spacing or touching fruit in the produce section at Hannafords or P&C, certainly not 200 sq feet of spacing, and this in an enclosed space with re-circulated air. Maybe I’m going at the “no restrictions” hour and just don’t realize it.
If the goal is to destroy agritourism, this is the right formula. Farmers markets are already largely wrecked. Please ask the Ag Department to stop helping us.
> On Jun 1, 2020, at 1:01 PM, Vern Grubinger <[log in to unmask]> wrote:
> Hello growers:
> here are the guidelines posted today. Thanks to the Agency of Agriculture, Food and Markets for developing an approach that seems reasonable under the circumstances. PYO areas open for harvest are limited to 1 person per 200 sq. ft (equivalent to 218 people per acre). Sanitation is required similar to other activities, retail (sales area) population capped at 10 people as with other activities, 6-foot distancing required, and on-site consumption of food (also crops being picked) not allowed. For full details see:
> NOFA-VT is planning a webinar on this topic very soon, stay tuned.