On Thu, Jun 27, 2013 at 6:52 AM, Murry McEntire <[email protected]>wrote:
> I wonder how one would know the mix of baked on site versus imported for > shops that display both the same way, i.e., no commercial bakery wrappers? > Does use of commercial frozen dough or mixes matter? > How would a tagger know? > I know the answer for the eight bakeries nearest me. And even an armchair mapper could pick up the phone and ask the bakery. For example node 1712175375<http://www.openstreetmap.org/browse/node/1712175375/history>has a first bake at 6am, has second bake at noon, and does not import. For nearby farm stands I know which ones pick daily for the stand... and which ones just pick in bulk for supermarkets. Whatever solution we have should also work for http://wiki.openstreetmap.org/wiki/Tag:shop%3Dfarm I prefer bread from on site bakeries, and prefer produce picked on site.
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