The rules are the rules

poindexter · Jan 31, 2014

RickStain said:

I know at Missouri farmer's markets, stuff made at home just had to have a little warning label that said "This food was not made in a commercial kitchen" or something like that. I survived.
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Holy crap, the great state of California doing the same thing, and actually being business-friendly:

http://www.forbes.com/sites/instituteforjustice/2014/01/29/california-legalized-selling-food-made-at-home-and-created-over-a-thousand-local-businesses/

YankeeFan · Jan 31, 2014

poindexter said:

RickStain said:

I know at Missouri farmer's markets, stuff made at home just had to have a little warning label that said "This food was not made in a commercial kitchen" or something like that. I survived.
Click to expand...

Holy crap, the great state of California doing the same thing, and actually being business-friendly:

http://www.forbes.com/sites/instituteforjustice/2014/01/29/california-legalized-selling-food-made-at-home-and-created-over-a-thousand-local-businesses/
Click to expand...

Yeah, but how many people have died, or gotten sick as a result?

Oh, none?

So far, cottage food businesses appear to be safe. A dozen county public health departments report they have yet to receive a single complaint about them. Nor did these departments have to revoke any permits.
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YankeeFan · Jan 31, 2014

A few years ago, there was a guy in NYC selling black market grilled cheese sandwiches:

http://nypost.com/2010/08/02/hes-making-a-gouda-livin/

I think these guys are still in business:

Every Tuesday morning a refrigerated white truck with an anthropomorphic pig painted on its side pulls up in front of a house on a tree-lined street in a North Shore suburb. A Wisconsin farmer emerges and unloads three to four boxes filled with pork shoulders and bellies butchered from naturally raised pigs. He walks across the lawn and hands them off through the front door before driving on to the city to make his regular deliveries at the likes of North Pond and Frontera Grill.

Inside, a 37-year-old apron-clad stay-at-home dad and furniture maker named Erik prepares his preschool daughter's lunch box in the kitchen. Then he joins his business partner, Ehran, in prepping for the day's bacon curing and sausage stuffing.

Erik and Ehran, also a stay-at-home dad, are the principals of E & P Meats, a budding underground charcuterie business with an e-mail list of more than 200 customers. Once a month they drive into the city and surrounding suburbs to drop off vacuum-sealed packages ordered from a rotating menu of about 15 meats they've stuffed, cured, and smoked entirely on the premises of Erik's handsome home. The deliveries are about half of the 40-60 orders they fill—the other half are collected by customers who show up at the door.

When I visited last month they were rubbing down a few pork bellies with rosemary sprigs and a salt cure and experimenting with a new Italian sausage recipe. On the back porch, alongside the potted rosemary, three smokers issued thin white plumes that filled the neighborhood with a sweet, meaty perfume. Two contained slabs of bacon and the third—a ceramic tile Big Green Egg—held half a dozen of the paprika-and-mustard-rubbed chickens that Erik periodically smokes for favored mothers of his daughter's classmates.

"We end up giving away probably, I don't know, 60 pounds of meat a month or more," says Erik. "Keeps all the neighbors happy if they don't like the smoke smell." They haven't made a profit yet.

Because they sell meats that aren't prepared in a licensed commercial facility, Erik and Ehran are operating outside the law. But some laws, they fervently believe, were made to be broken. "It's one of those things that's kind of overregulated," says Erik. "People have been canning and curing forever. It was invented to preserve food and keep things healthy."

http://www.chicagoreader.com/chicago/the-charcuterie-underground-outlaw-bacon-curers-and-sausage-grinders/Content?oid=1241681
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The rules are the rules

poindexter Well-Known Member

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