Posted on 12/26/2014 12:05:20 PM PST by Tolerance Sucks Rocks
I don’t work there, and I don’t know anyone who owns the food outlets... I just like to buy produce there. I know the names of the farms, and the ones I see are local.
Seems to me that if the willing participants in these “criminal” transactions keep their mouthes shut, then there really isn’t a problem. A home kitchen seems a great way to get all sorts of great food you otherwise couldn’t get or afford.
OH Yeah I have driven through Pacoima see what I mean Fellow Freepers LOL!
Some of the food are goodddddd
No problem if you ‘know’ what they’re selling you is decent and true. I buy a lot of stuff locally.
Like you grow my own veggies etc., but not all home based businesses live up to even a basic level of decency.
I don’t know where, or how large the area is you live in, but I live in a little rural area of small ranches, garden-and-livestock properties, 3 acre and larger lots and one little gated enclave of smaller acreage lots where some city commuters still hang on-a large area, but few people-I think less than 1500, and there are less than 20,000 in the county-everybody knows what everybody else does-a mixed blessing...
If someone bakes in a rat-infested place, is selling eggs from non-free range poultry, re-packaged goods from someplace else, etc it will be common knowledge before dinner tomorrow-those of us live here to avoid what we consider the unhealthy water, food and environment in cities will no longer buy from them-it is all about personal choice, and not the business of any government.
Whatever one considers a basic standard of decency is not necessarily what it is in a city. We don’t have rats running around, or fresh meat hanging out on hooks to be haggled over, but everything is not in heat sealed plastic packages, either...
There are two flea-and-farmers’ markets in a 12 mile area, and another in the smaller community 15 miles away that has most of the larger fruit orchards-most do not use pesticides that are not organic.
From the article, it sounds like these intrusions are by state and local governments.
That is what the Food Safety Act of 2010 called for, government inspectors of small food businesses, farmers markets (larger ones with the new bill), and at one point it was aimed at people who made food out of their kitchens, so they would have to use a profession kitchens.
Even home gardens and canning were under attack at one point. A FR said some changes were done with FMs, so unsure now how much is open to government control now that changes had been made. Like Obamacare, it’s Foodcare.
When I wash my cast iron (the original non-stick) skillets, I’m careful not to overscrub, lest all the seasoning get leached out of the pores. Hasn’t killed me yet. Once in a great while I clean them all the way down, like with embers from a fire or the self-clean cycle on the oven, then re-season.
Then it needs to divide into two entities, the FRONT section farmer’s market, and the REAR section farmer’s market, each under $500K.
I hate to re season, but sometimes it has to be done.
Poke chops in the cast iron skillet was mighty fine today.
Mmmmm....rubs tummy.....
You know what I found that I envisioned in my mind and was just sure someone must make was a long rectangular cast iron skillet. Not a griddle with 1/2” sides or ridges. A 2” deep skillet, just rectangular and long enough to go from the front of the stove to the back. Found two slightly different sizes. Works perfect on two regular burners or the long skinny burner we have in the middle of the new stove. Just wish I could find a lid that fit so I could do eggs and so on.
There is all kinds of stuff out there, but it’s pricey.
Great for flapjacks!
We are back to the King’s rule.
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