David Harvey wrote:
>Just one observation on this thread. What are the liability issues
involved
>in preparing your own foods and serving those to the public, especially to
>school kids?

At a museum I worked at previously there was a docent program involving
traditional Native American foods,  which involved preparation of these
foods (elk meat and corn were used,  I can't recall the rest).  The docents
(and associated staff) were required (due to liability issues) to take a
course offered by the local Health Department that dealt with safe handling
and preparation of food.  They were then "certified/licensed" and were able
to conduct this program and the food was consumed I believe.  I don't know
if this holds true in every community,  but it might be worth looking into.


Tracy Murphy
Museum Specialist - Curation
ARGUS System Administrator
BLM - Anasazi Heritage Center
27501 Highway 184
Dolores, CO 81323
(970) 882-5643- Direct
(970) 882-4811 - Information
http://www.co.blm.gov/ahc

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