I got a call back from the Health Department today. Apparently my proposed menu is 'the largest that has ever been applied for' in a Portland cart, and had to be reviewed by a supervisor. They had some specific objections. Alfalfa seeds are currently being recalled for salmonella infections! Who knew? I had some for lunch anyway though. Cheese making is a possible source of Listeria, especially fresh cheese. Apparently no negotiation was possible on those fronts, so I explained that what was really important was making bread and curing meat. I can live without making sprouts and tofu for now. The supervisor will again be consulted and they will consider whether I'm capable of cooling large cuts of meat at a HAACP specified rate. Meanwhile I'm drawing up water piping schematics and ordering waste water storage tanks.