Friday, September 14, 2012

Home Is Where the Kitchen Is

For decades, most states have required food producers to whip up their concoctions in commercial kitchens.

The recession has changed that. Would-be entrepreneurs are pushing for changes that would allow them to make non-potentially hazardous food products at home and sell them to the public.

My column this week examines the "baker's bill" movement, with particular reference to recent legislation in California and South Carolina.

5 comments:

  1. I wonder about Halloween. Was it the candy lobbyists that terrified everyone about home made treats?

    ReplyDelete
  2. More terrifying than that, actually:
    http://www.snopes.com/horrors/poison/halloween.asp

    ReplyDelete
  3. I did not have time to research the origins of food safety laws and what specifically triggered the commercial kitchen requirements, but I suspect they probably came about due to outbreaks of illness linked to home-produced dairy or meat, which is highly susceptible if not handled properly.

    I'll never forget tracking down the origins of tainted backyard cheese after listeria outbreaks killed several L.A. children in the 1980s.

    There are definitely good reasons for many of these laws; they may go too far in terms of foods that are not easily tained.

    ReplyDelete
  4. I do think care is in order. I like the Chefs Center concept.

    http://chefscenter.org/

    ReplyDelete
  5. I know Tony from Lisa & Mo, the organic bakery featured in this video which aired just this morning. (I hadn't realized the commercial kitchen is nonprofit.)

    http://bit.ly/OBgM5V

    ReplyDelete