Good Afternoon Chef Talk Community, I'm considering opening up a table at the local farmer's market next Saturday for being unemployeed (for about a month now). I want to make decision's for this tiny enterprise that support local farmers, sensitive to diabetics, and add a good title to the resume. My problem is I don't know the first dam thing about making a business especially when it comes to farmers markets. My question is-what have you learned from experience working in these types of situations? All answers welcome! Thanks!