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The Tip is 'Labeling Tip 1' Know Your Labeling - For products Made in America, the greater the US content the more American jobs required to produce it. So whenever possible choose the product with the highest percentage of U.S.content. US content must be disclosedon Made in USA textiles, automobiles, wool, and fur products. There is no law requiringmost other products to be marked or labeled made in USA, or, have any otherdisclosure about their amount of U.S. content. Those manufacturers and marketers who choose to make claims about the amount of U.S. content must comply with the FTC's Made in USA policy. Note: Imported products must have the country of origin on their label whileproducts partially Made in USA do not. For a product produced in the U.S. to be labeled made in USA, or claimed to beof domestic origin without qualifications or limits on the claim, the product must be all or virtually all made in the U.S. This would mean that all significant parts and processing that go into the product are of U.S. origin. The product should contain no (or negligible) foreign content. Made in the USA products create the greatest number of American jobs for our country. This is because the labor to produce the product, and the raw materials that go into the product, are created with American labor. For most products, there is no law requiring made in America labels, or any other disclosure about the amount of U.S. content. However, for job creation purposes if you have a choice between an imported product and one with no country of origin on the label, choose the product without a country of origin over the imported one. The product without the country origin on its label has some American labor in its content and the imported one most likely does not. Buying Tip Continued - Read more on Made in America Products by Stampede 66 When I was growing up in West Texas, my uncle had a sticker on the back window of his Ford pick-up truck that read Made in Texas by Texans. While I came to believe that was probably not true, I have made every effort to make that slogan a reality through the procurement of ingredients on the menu. - Chef Stephan Pyles LUNCH Mon-Fri 11:30AM-2PM $5 Valet Parking Available DINNER Mon-Wed 6PM-10:30PM Thur-Sat 6PM-11PM Bar opens 4PM Daily Complimentary Valet TACO BAR Mon-Wed 5PM-10:30PM Thur-Sat 5PM-11PM SUNDAY SUPPER 5PM-9PM |
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