Maine Food Rules Handcuff Amish Sausage Maker

Meddling and oppressive safety regulations threaten shop's survival.


Credit: jonny.hunter / photo on flickr

Sausages and laws are the two things people never want to see being made, the saying goes.

Renowned chef Matthew Secich loves to make sausages. But for Secich, whose Unity, Maine-based shop has been endangered by state food regulations, the problem isn't in the making of laws, it's in how they're being enforced.

Secich, a restaurant veteran, recently moved to Maine. Not too long after arriving, he converted to the Amish faith and opened a small shop, Charcuterie. As the name suggests, Charcuterie sells handmade meats, along with cheeses. As his faith suggests, Secich produces those meats and cheeses using no electricity or other modern tools or methods that are typically shunned by the Amish.

Photos show the store is lit by oil lamp, its slicer powered by hand.

In January, NPR captured the growing excitement around Charcuterie. As it and other new outlets have noted, Secich's latest venture is in line with—but still quite a departure from—his previous culinary pursuits.

He's a veteran of some of the best restaurants in the country. Secich worked as a sous chef in the kitchen at Charlie Trotter's, the celebrated Chicago outpost founded and led by the late eponymous chef. He's also worked in the kitchen at other top restaurants, including the Inn at Little Washington.

Secich left those bustling kitchens behind for a deliberately slower lifestyle.

"From once upon a time being a four-star chef, to playing with meat in the backwoods, that was all God's plan," Secich told the Bangor Daily News in January. "I feel so blessed to be here."

But that was before Maine regulators descended on Charcuterie.

In March, they informed Secich that his operation wasn't in compliance with the state's food code.

The two key issues they cited were Secich's use of a custom icehouse to chill his food and his lack of a written hazard analysis plan, commonly known as a HACCP plan.

Both issues are frustrating.

"You have to keep meats at a required 41-degree-Fahrenheit temperature, which is relatively easy to obtain using modern technology, but with an ice house, it could present some challenges," says John Bott, a spokesman for the Maine Department of Agriculture, Conservation, and Forestry, in comments to Maine Public Radio.

No. Charcuterie's icehouse either is chilling food properly or it's not. And there's been no suggestion by Bott or other state officials that it's not. That makes sense, since—as I discuss at length in my forthcoming book, Biting the Hands that Feed Usice can cool food at least as well as does mechanical refrigeration.

What's more, Secich wasn't told of the HACCP requirement when he opened last fall, it seems. But a working HACCP plan is still no guarantee that regulators will leave a sausage maker alone. I've previously described how even having a vigorous HACCP plan in place and passing all food-safety inspections wasn't enough to allow one celebrated Colorado sausage maker to continue operating.

Maine's rules also mean Secich's ready-to-eat sausages would be fine to sell if they had to be cooked before being eaten. They might also be fine to serve as is in restaurants in some states. That's because, in many cases, a chef in a restaurant making sausages to serve to customers is subject to different rules than would be that same chef who made sausages to sell at, say, a market.

Still, there's growing tension over that divide. Ten years ago, the New York Times noted the trend of chefs who make the sausages they serve in their restaurants, but pointed out that "modern notions of food safety and traditional methods of curing are an uncomfortable fit."

Indeed, the red tape that has stuck to Secich may be part of a larger struggle over sausage making in far-flung states like Colorado, New York, and right in Maine. Last spring, the Portland Press Herald detailed that health inspectors had taken to seizing cured meats from restaurants in the state.

"In recent months, hundreds of pounds of meat have been embargoed by health officials and are waiting in cold storage until restaurants can prove the food is safe," the paper reported. "Several restaurants have been ordered to stop vacuum-sealing their meats, cooking sous vide dishes and offering some types of house-cured meats until they develop special hazard plans and in some cases get formal variances from the Maine Food Code."

Faced with similar circumstances, a frustrated Secich has considered quitting the business.

"We're thinking about closing because it's just too much," he told the Bangor Daily News early this month. "We want to stay open. But we're so overwhelmed at the vast amount of paperwork… it's so immense, I can't keep up with it."

Late last week, though, the state appears to have backed down from pushing Charcuterie over the precipice. A new set of inspectors visited Secich and, he says, pledged to work with him to find a way forward.

"Based on feedback from our inspectors and Mr. Secich, we are confident that everyone's interests will ultimately be served," said Bott, the agriculture department spokesman. "I think our relationship with Mr. Secich is now more indicative of the type of work our professionals do every day to assist in growing Maine agriculture and supporting the efforts of farmers and producers to provide wholesome, safe, local food."

If that's the case—if Maine food-safety regulators have indeed started to adopt an approach that "is now more indicative" of one that embraces both local food and food safety—then that's a welcome sign for Secich, the state's food businesses, and its eaters. Time will tell. And I'm sure I won't be alone in keeping an eye on Maine lawmaking and sausage making alike.

NEXT: In Defense of Freelancing

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  1. Would you like another schnitzengruben?

    1. ‘Is it true what they say about you people’? [ unzips pants ] Is true,is true! ‘

      1. Adans,

        A threat to my delicious sausage? Is this the same author wanting to have kids showering with Tranny’s in high school? Different article, this edition of Reason. All I want to know – who told him how tasty it was?

  2. Late last week, though, the state appears to have backed down from pushing Charcuterie over the precipice. A new set of inspectors visited Secich and, he says, pledged to work with him to find a way forward.

    How would they be treating him if he weren’t “renowned” and had not been featured on NPR, I wonder?

    1. Double secret probation.

    2. Bug Windscreen of the State

    3. To be honest, officials from Disgusta would probably have ignored him. I recall a sinilar situation with a food truck in Portland (Maine) that made the local papers and then got the food gestapo on its case.

      I have seen this story in the Bangor Daily News (pro government liberal rag).

        1. +1 mash

    4. You read too much into your own blockquote. They aren’t treating him any special way, they are only pledging to treat him better, and that’s only the reporter’s interpretation of what he says he heard. I have no doubt their fingers were crossed behind their backs, and they will be treating him even worse than usual once the hubbub dies down. The king’s men don’t like no disrespect, especially the public variety.

  3. *exasperated noise*
    the whole point of (most) sausages is they cant go bad. really it’s curing, but it predates refrigeration as a preservation method.

    1. The NYT article is a treat.

      “The U.S.D.A. understands under 40 degrees or over 140 degrees,” said Brian Polcyn, the chef at Five Lakes Grill near Detroit and an author of “Charcuterie: The Craft of Salting, Smoking and Curing.”

      “But they don’t understand this process,” he said.

      In 2003 Agriculture Department inspectors shut down Mr. Buzzio’s business, Salumeria Biellese in Manhattan, because he was not using an approved kill step. Rather than change the production method, Mr. Buzzio and his partners spent more than $100,000 on laboratory testing and legal fees, finally satisfying officials’ safety concerns ? mainly by showing that pathogens were killed by the curing process.

      1. yeah! I read about that in some Michael Ruhlman book. I do have a hand crank meat grinder, it’s just so much better when when the intestines hold all the fat in (not to be too graphic about it) and I have yet to figure out a cheap/diy sausage stuffing method.

    2. Curing meats predates modern refrigeration by centuries – but notice everybody that ate that meat pre-refrigeration is now dead. Explain that, smart guy.

      1. That’s some scientific shit!

      2. I never thought about it that way. can you cite your sources?

  4. Portland Restaurant Sabotaged For Having ‘Offensive’ British Empire Theme


    1. British food is offensive.Now the beer,ah,Samuel Smith,Bass,Newcastle.Now I need to stop at the carry out on the way home after closing.Have a good day folks.

      1. In Heaven the chefs are French, the cars are German, and a police are British.

        In Hell the chefs are British, the cars are French, and the police are German American.

        1. The variation I heard was:

          In heaven, the chefs are Italian, the lovers are French, the mechanics are German, the police are British, and it’s all organized by the Swiss.

          In hell, the chefs are British, the lovers are Swiss, the mechanics are French, the police are German, and it’s all organized by the Italians.

      2. THe British get a few things right. Beer, cheese, breakfast, meat filled pastries. I like their sausages and fried food, though it’s hardly high cuisine. And they have good meat if you can get them not to over cook it.

    2. They are protesting THE FOOD. I thought, before I clicked over, that the place would be decorated in some way protesters perceived as racist. It is the menu itself that is racist.

      There is (or was) a bar down on East 4th Street, between 2nd and 3rd ave, called KGB Bar. Entirely commie-themed. Remember the protests? Me neither. There’s a lot of Ukrainians down that way, or there used to be. Poles too. Perhaps they don’t have time to get too worked up over KGB Bar; they’re probably too busy being successful.

    3. Wow. I love how they keep talking about ‘ignorance’ as if they’re enlightened.

      Get a fucking life. If I were in the area, I’d make it a point to go eat there.

      I wonder when SJWing will hit a tipping point and peter out.

      Makes me want to open an restaurant just to troll SJWs. Call it ‘Poached SJW’ or something.

      1. From The Daily Beast. Krantz:

        “What does she say to charges that she’s a racist? “I’m one of the most liberal people you can meet,” said Krantz. “If I was racist I wouldn’t live in the neighborhood.”

        There’s your problem. They turn on you because they’re insane. Come to this side, honey. We’ll take care of you.

      2. Protest and outrage is their lifeblood. Without it, they have nothing.

      3. Unicornz
        Deport All Keynesians
        The Niggardly Bard

        1. what the hell did i just read?

          1. Are you not the one to which I am to deliver the microfilm?

            I was listing potential cafe names that may microaggress SJWs.

          2. Like the sentiments, terrible haiku.

    4. Thank God Trump doesn’t own the restaurant. Otherwise we’d be hearing about how his aides that took down the vandalism were 100x worse than the guards at Sobibor.

      1. Good thing. Otherwise we might have to read comments about Trump.

    5. -Requiring a chef who called protesters “crazy” to apologize and attend unconscious bias training, and firing him if he refuses

      “How bout you nutjobs go to unconscious crazy training” – whats I hope the chef said.

      1. I love this SJW line:

        “All they needed to do…”

        It’s never ‘all they need to’ because it’s NEVER ENOUGH with these mental cases.

      2. -Hosting a listening struggle session on gentrification

        I assume the vandals were arrested, right?

    6. Seriously, we all know the only reason the English ever built a world-spanning empire was that they were looking for some decent food.

  5. PENIS

    1. Well good morning to you too

    2. I never sausage an offensive post

      1. You’re right. It can’t get wurst.

        1. You guys are amaizingly bad at puns

          1. Your reply sounds corny to me.

            1. I donut know what you’re referring to

              1. It dozen compute?

          2. Someone else first brat it up.

        2. I wish I could have Brat such a strong reply.

          1. Missed your reply. Sorry.

            1. I give him permission to knack me out.

  6. If it wasn’t for government, all food would be poisoned. You see, businesses only care about profits. They’ll kill their customers to make a profit. Customers are just that stupid. When they get sick they come back. Over and over. Until they die. That is why we need government to control every aspect of how a business works. Why do you want people to die?

    1. “Stop saying that!”
      /6 finger man

    2. And before building codes, every single structure ever built collapsed, killing everyone inside.

  7. 30 years as a candymaker in New York dealing with their ever increasing bureaucracy and I can say I’ve seen exactly the same things here starting about 15 years ago and suggest for the sausage maker to:

    1. take note of the exact issues the state has and make them cite the exact regulations for those issues.
    2. find out (if possible) what food scientist consulted in the writing of those regulations and hire that person. Pay for consultation and any required testing to document the food processes.
    3. In light of #2, the state will probably issue a variance. It will likely be poorly written and incomplete. Get the consultant to rewrite the variance ironclad, without omission or weasel wording exceptions. You’ll need then when your inspector changes and the new clewless inspector arrives applying a new interpretations of the regulations with poor science and no common sense to the process you though was settled. But surprise, your variance was poorly worded or only covered their previous objection to your operation and not their new issue.

    Thousands of dollars for this process sounds expensive but there’s no escaping the ever more standardized regulatory environment of the food industry. Best to arrive early at the realization that this small cost is an insurance of sorts for the much larger investment in a livelihood. Now that I’ve retired, there’s no way ever I would consider the food industry in any way or would I even suggest it for any other craftsman entrepreneur…..

    1. ^^ I’m taking this advice. Thank you.

    2. Can you tell me what happens when you take a sunrise, sprinkle it with dew, cover it in chocolate and a miracle or two?

      1. Whatever happens, it sounds kinky

        1. These uro/coprophilia euphemisms are getting weird.

      2. A nickel-ride to the hoosegow.

      3. I can’t, but the candy man can.

    3. Try Texas. Will they fuck with you? Assume as a matter of course that they will. This is bureaucrats we’re talking about here. But there are laws that give you a running start.

    4. Warren Meyer over at coyoteblog had a post a while back pointing out that running his business used to consist of 1), actually running the business on a day-to-day basis, 2), doing the government paperwork documenting the running of the business, and 3)finding ways to better run the business, to expand it and make it more profitable. Lately, he’s realized that second part has crowded out the third part and is impinging on the first. It’s gone from the government merely hampering your business to actively attempting to destroy it.



  9. As his faith suggests, Secich produces those meats and cheeses using no electricity

    Secich’s use of a custom icehouse to chill his food

    I am curious how he has a reliable source of ice if he uses no electricity. While Maine has a fairly hospitable climate for ice about 9 months a year it seems more likely he lets the use of electricity be his ice supplier’s problem.

    But I bet his charcuterie is great.

    1. With access to a lake or pond and with good insulation, a icehouse in Maine could easily stay cold from winter to winter.

      1. Maine used to export blocks of ice year round.

        We mostly stopped doing it not because the market crashed due to the advent of electric refrigeration (market competition) but global warming. /sarc

    2. I’m pretty sure with good insulation, you could keep a box cold enough for refrigeration year round in Maine.

      Weren’t the Romans able to make ice in the desert even though the air temperature never hit freezing?

    3. Icehouses are applied technology which has been known for quite some time. Private refrigeration in homes used to be literal ice boxes – insulated boxes with shelves and slots for sheets or bricks of ice, which were delivered on a schedule by the ice man. Year round.

      This man has simply reverted to the everyday technology our grandparents grew up with. It worked then, too. Electricity and modern innovation have made the entire process more efficient. Camping coolers can keep ice frozen for a week now, and that’s just coolers.

      That his walk-in lacks a digitized temperature readout is irrelevant. Commercial walk-ins have them and we are still required to temp them independently once per shift. Any ordinary thermometer can tell an inspector whether the icehouse is maintaining temps below 40 degrees (and having used an icebox, I imagine it does so splendidly).

    4. I live in Maine. My mother still has an old icebox that they used before they had a refrigerator. During the winter people would carve huge chunks of ice out of ponds, and store them in insulated warehouses. Then all through the year the ice man would deliver ice to people, just like the milk man. The ice went into the wooden ice box and kept the food cold. People did that for at least a hundred years before refrigerators became common.

      1. This is why all the cool people in Texas still call a refrigerator the ICE BOX.


        1. Incidentally, Bill Clinton has referred to Hillary’s vagina as such.

    5. Some Amish peoples still harvest ice in winter and use ice houses to store ice for the summer months, and if they run out they buy commercially produced blocks of ice.
      Others use things like absorption fridges that don’t use electricity, but some kind of flammable gas and ammonia.

      How they do it depends on their community standards.

      If you lived off grid in a northerly area an ice house would potentially be an economical means of keeping your food cool compared to say a propane fridge, assuming of course you had a lake nearby.

  10. In other eatery news, a surfer was kicked out of a restaurant due to attire. Fortunately the Daily Caller is there to ask the right questions.

    1. FTA: “I was just discriminated against in a restaurant for my shorts being too short,” she wrote. “My shorts aren’t too short, and I think as a woman I can choose the shorts I want to wear.”

      “I don’t need a restaurant to dress me and tell me what is appropriate or not,” the caption continued. “Does this look like an inappropriate California lunch outfit?”

      Sounds like someone has a problem with private property rights. Plus, she’s not all that hot.

      1. I was just discriminated against

        Oh good lord

        1. Well, she was. The problem is he assumption that all discrimination is some kind of an unfair attack no the person. A dress code is discrimination, but perfectly within the normal course of business and within their rights. We all discriminate all the time. It’s how you get what you want.

          1. So you’re saying we’re all racist/misogynist/specieist/cis-shitlords all the time?

    2. NO SHIRT

      NO SHOES

      NO DICE

      1. Learn it.
        Know it.
        Live it.

      2. Around here it’s “pants on your waist or no service”.

  11. I wonder how much these health codes favor large processors and chain restaurants.

    In North Texas we have a growing economy with an abundance of new business exploding along a corridor between the North Dallas Tollway and State Highway 289 that shoots north out of Dallas toward Oklahoma. Most of the restaurants are franchises and chains. So I wonder whether the developments are too expensive for independant business or whether the codes make independent restaurants impossible to start. Are we headed toward a day when only large corporations with deep pockets and political connections can start new businesses?

    1. +1 dinner at Taco Bell

      1. We’ve just discovered Rosa’s. They are a chain but they make great Chili Verde. It’s spicy and tasty but the portion is too small. Nonetheless their Chili Verde is as good as Delicious in El Paso–which is my gold standard.

        1. I find it funny that I have eaten at the Rosa’s in Temecula, CA but haven’t eaten at one since moving to Texas.

          1. They have a $4.29 Taco plate on Tuesdays here. That’s how we discovered them. Good marketing, obviously. We’re making it a quasi-tradition because it’s cheaper than we could make good tacos at home.

            1. That may be but I bet you can make a glass of iced tea for less that $2.99 or what ever they charge.

              Restaurants have taken to charging so much for drinks that is makes me mad. Especially tea. At some of the ones who are the most aggressive with this I have taken to ordering water and making free lemonade with a slice of lemon and a pack of sugar, (or not).

              1. Yeah, that’s a problem. To get the deal you have to stick to the exact offer. They will always hope you will buy something not discounted.

                We figure that it costs us $5 to $6 per person for a typical cheap meal at home. If we can get good food for less at a restaurant, then we’ve saved money. Otherwise, restaurant food is a treat not a staple.

    2. “Are we headed toward a day when only large corporations with deep pockets and political connections can start new businesses?”

      Yes. And of course, when that happens, the same “progressives” who pushed for these regulations in the first place will point to the dominance of giant corporations and squeal that we need even MORE regulations to keep things “equal”. Rinse and repeat.

      1. This is the running dichotomy (lie) with progressivism: preach about small business and freedom of the individual while promoting policies that favor politically connected business and collectivizing the individual.

        1. But it’s not a business if it doesn’t provide health care, day care, and 6 months of bacon to its employees at 55 bucks an hour plus pensions.

          1. How did vacation turn into bacon? Whatever, sounds good anyway.

            1. Gotta bring home the bacon.

            2. I’d trade vacation for bacon, depending on the exchange rate

          2. Well duh! Living wage.

        2. And naturally, “progressives” enthusiastically support the growth of the biggest, most coercive, most deadly, most powerful, most polluting, most economy-killing corporation of all time. Hint: I’m not talking about Koch Industries.

    3. Absolutely. But libertarians are the ones who only care about big business, somehow. That really pisses me off. Deregulating this sort of stuff (and pretty much everything) would do the most to help poor and middle class people start businesses and create wealth.

      1. “But libertarians are the ones who only care about big business, somehow.”

        When people say this, I like to ask them, “if Libertarians are just carrying water for big corporations, and if ‘big money’ decides the outcome of every election, why hasn’t the Libertarian party won every single election in the country?”

        They never have an answer.

      2. Progressives are only interested in maintaining the socialistic system of control. Their interest in small business is only about promoting control of the the proletariat. They hate business because it’s so Bourgeois. But the little people are important for political power.

  12. Reminds me of the story we saw here a few weeks ago about the bar (in Boston?) where the government said the vintage cigarette signs had to come down.

  13. “Based on feedback from our inspectors and Mr. Secich, we are confident that everyone’s interests will ultimately be served,” said Bott,

    Just stuff this guy in the sausage maker. Fine, I’ll eat. I don’t give a shit.

  14. OT finally got all the snow removed. It snowed again. But it’s ok, not much. I’ll go hit the shady spots and see if the sun comes out to melt the rest. I was doing something yesterday and i felt my back “pop”, hasn’t hurt since.
    Happy Saturday to all you slackers.

    1. That sucks. I’m playing golf today, just like yesterday, only after we all go Easter egg hunting.

    2. Slackers? Perish the thought. My peppers haven’t come up yet, but I have fresh cilantro. I’m putting in a second planting today before we go to the fair, because Texans are weirdos who hold county fairs in spring. Tomorrow we’re going to squeeze batting practice in between the ham and morning holiday goodie frenzy. I have four in Little League and I’m helping coach one of the teams.

      I love spring. Only fall is more fun.

    3. I’m grouting tile and installing shoe mold. Joy.

    4. In the shop today, we got a dusting last night.
      I’m replacing the heater lines in my truck after work.
      Buying a new radiator this week, maybe a water pump.
      I’m hoping it warms up a bit. I don’t enjoy working on metal in the cold.

  15. A few years back a sausage maker in California killed several USDA inspectors attempting to shut his business down. His name was Stuart Alexander (later died in San Quentin). Smart of the inspectors here to pick a fight with pacifist Amish.

    1. Meat grinder is the new woodchipper.

  16. Robert De Niro Defends Screening of Anti-Vaccine Film at Tribeca Festival

    The film, “Vaxxed: From Cover-Up to Catastrophe,” is directed and co-written by Andrew Wakefield, an anti-vaccination activist and an author of a study ? published in the British medical journal The Lancet, in 1998 ? that was retracted in 2010. In addition to the retraction of the study, which involved 12 children, Britain’s General Medical Council, citing ethical violations and a failure to disclose financial conflicts of interest, revoked Mr. Wakefield’s medical license.

    On the festival’s website, the biographical material about Mr. Wakefield does not mention that he was stripped of his license or that his Lancet study was retracted. Rather, it says that the Lancet study “would catapult Wakefield into becoming one of the most controversial figures in the history of medicine.”

    1. “By 1938 Hitler had the trains running on time and the German economy booming. Check out the biography of the man that transformed a defeated country into the world spotlight.”

  17. The Anabaptists seem to be decent enough libertarians – except that they tend to be complete pacifists and the NAP clearly allows for the defensive use of industrial-grade woodchippers.

    1. I shouldn’t do this, but here is a picture for your personal collection of the lovely, gracious, petite, looks like Web Hubbell, Chelsea Clinton. Enjoy.

      1. SF’d the link, thank the gods. My impulse for masochism has been thwarted.

  18. The principle behind these “food safety regulations” seems to be that it’s the government’s job to protect citizens from foodborne illness. If that’s the case, why stop at restaurants? Shouldn’t the FDA be going door-to-door checking freezer temps? Shouldn’t they be inspecting our refrigerators for raw and ready-to-eat foods stored too close together? Shouldn’t they be ticketing us for not having legible expiration dates written on all containers of food? And if people can grow their own crops and raise their own livestock, why isn’t the government inspecting those as well? I mean, I have a backyard garden and it’s totally unregulated!!! Egads!

    If it’s the government’s job to protect citizens from foodborne illness, they are failing to properly discharge that duty.

    1. Don’t give them ideas.

    2. The only thing that’s stopping them is public resistance to the idea. Believe me, they have considered all of these things.

      The bureaucracy knows that it is far easier politically to regulate businesses and their icky desires for profit than it is to go after the lone citizen.

      In fact, you are regulated heavily, just in an unseen manner, because all of the limitations put on you are limitations of choice.

      1. Yep. With few exceptions, like drugs, the government doesn’t directly tell people what they may buy. People wouldn’t like that very much. Instead they control businesses and tell them what they may or may not sell. It amounts to the same thing in practice, but when they control businesses they can claim to be “Protecting the people.” This way the people praise the government for going after evil profiteers, not understanding that in reality it is the people who are being controlled.

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  23. Now there is a guy that knows whats going on. Wow.

  24. First, I grew up Amish, so I feel for him, but he did say he will remain open. I have thought of offering him a website.

    Story in the Daily news –

    1. I grew up Amish as well, it’s nice to see some brethren on reason with libertarian views.

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  28. RE: Maine Food Rules Handcuff Amish Sausage Maker

    So what?
    Everyone knows bureaucrats, politicians and their cronies know more about making food than any food processor.

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  31. The Amish are easy marks to test how far to push before patience snaps. Their religion prohibits lawsuits.

  32. I’ve made $76,000 so far this year working online and I’m a full time student.I’m using an online business opportunity I heard about and I’ve made such great money.It’s really user friendly and I’m just so happy that I found out about it.

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  33. I’ve made $76,000 so far this year working online and I’m a full time student.I’m using an online business opportunity I heard about and I’ve made such great money.It’s really user friendly and I’m just so happy that I found out about it.

    Open This LinkFor More InFormation..


  34. uptil I saw the bank draft four $8760 , I be certain …that…my sister woz actually bringing in money part time from there labtop. . there neighbour had bean doing this 4 only about eighteen months and resently cleard the depts on there home and bourt a top of the range Chrysler ….

    Clik This Link inYour Browser….

    ? ? ? ?

  35. my friend’s mom makes $73 hourly on the laptop . She has been out of a job for 6 months but last month her pay was $18731 just working on the laptop for a few hours…..

    Open This LinkFor More InFormation..


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