An article from the Billings Gazette reads:
The upstart entrepreneur had enlisted the help of more than 30 volunteers, including his extended family, to help make and deliver free meals to shut-ins on Christmas Day. His grandma made 11 types of cookies, Albertsons donated turkey, and Meadow Gold donated 75 cartons of milk.
Cody Walter owns a delivery business and he wanted to utilize his business to deliver free meals to shut-ins on Christmas day. You immediately know where this story is going: food cooked in a private (home) kitchen, not a commercial, government-approved kitchen; there is no government license; no ingredient labels are used; and plus, Mr. Walter has no business cooking for others without government advice, permission, and oversight. So yes, the public health department, according to Cody Walter, shut him down.
How is Cody delivering food to newfound friends any different than having folks over for grub? So when does the government start to shut down dinner parties and other food undertakings where guests – friends and strangers – are served food that was cooked in a home kitchen and people partake of the food with no knowledge whatsoever of where it was cooked, how it was stored, what the ingredients are, and … the cook doesn’t have a vending license and hasn’t taken USDA-approved food safety classes?
The feds, the states, and the local “health” authorities are ramping up their power, all for the cause of “safety,” and the result is that farmers markets, the artisanal food industry, food-related philanthropic endeavors, and even curbside lemonade stands are coming completely under the control of these totalitarians. Thanks to Dennis Peek for the link.
