Tag: food

Tamale Police Lose Their Excuse To Restrict Homemade Meals

Neighbors can host backyard barbecues. Churches and schools can organize potlucks. And sports fans can have tailgate parties. But if anyone tries to sell homemade meals, code enforcers in most states will shut them down. 

Hypothetical worst-case scenarios scare lawmakers, so they block home chefs from using their own kitchens to make money selling anything that requires refrigeration. Homemade pizzas, puddings, and pumpkin pies are off-limits. Even lemonade stands are illegal in some jurisdictions. 

The rationale is simple: Better safe than sorry. Arizona Gov. Katie Hobbs used this excuse on April 18, 2023, when she vetoed a so-called “tamale bill” that would have created a new source of income for immigrants and other home-based chefs. “This bill would significantly increase the risk of food-borne illness,” Hobbs wrote in her veto letter.

It sounds scary. Yet new data from our public interest law firm, the Institute for Justice, dismantles the narrative. States that allow home chefs to sell perishable foods report no confirmed cases of relevant foodborne illness. Zero. Zilch. Nada. 

To make sure, we inspected public records from states with the fewest restrictions on “cottage food,” which refers to homemade food prepared for sale. The list includes California, Iowa, Montana, North Dakota, Oklahoma, Utah, and Wyoming. Most other states and Washington, D.C., limit the cottage food menu to shelf-stable items like cookies and jams. But these seven states go further.  

As champions of food freedom—the right to buy, sell, grow, and advertise locally sourced and prepared foods—they allow home cooks to sell perishable foods that require refrigeration. 

Critics gasp at the boldness, but doomsday predictions about foodborne illness have never materialized. Across the seven states, public records show only two instances of suspected foodborne illness from homemade meals sold under those states’ laws, and neither case was confirmed nor serious. 

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What Could Go Wrong When Governments Take Control of Food? We’re About to Find Out.

In another episode of “Have We Learned Nothing from History?” two governments in the past couple of days have decided to take the high prices of food into their own hands.

Justin Trudeau, the Prime Minister of Canada, wants to heap more taxes on grocery stores to punish them for high prices. And Chicago’s mayor, Brandon Johnson, has proposed city-owned grocery stores.

Some other times the government has taken control of the food supply

Historically, it’s the beginning of the end for people when the government begins to interfere with food pricing, production, and distribution. Just look at some of the rules that were established in Venezuela that led to widespread hunger.  The government took control of food production facilities. They began forcing farmers to produce food for less than the cost of growing or raising it. They rationed food to families. They even began to track people who were growing their own food. In short, every terrible decision it was possible to make, they made. And the people suffered for it.

There’s an article by a friend of mine, Scott Terry, that I always cite when talking about the collectivization of food. He wrote a concerning history of this troubling phenomenon right here in America and it’s well worth a read. His article is specifically about agriculture but the same principles hold true of other governmental controls on food.

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Animal-Grade Prison Food Indicts US Society

I’ve written in the past about an awful experience I had in prison a decade ago while serving 23 months in prison after blowing the whistle on the CIA’s torture program.  I was doing my time at the Federal Correctional Institution at Loretto, Pennsylvania, a low-security prison in the Appalachian Mountains.  One of the very first things I found, on my very first day, was that the food was bad. Very bad. 

I arrived in prison on a Thursday.  The next day, Friday, was “fish day.” A fellow prisoner warned me to skip the fish. “We call it sewer trout,” he said. “you don’t want to put that in your body.” Sure enough, when I got in line in the cafeteria, I saw boxes stacked behind the servers. Every box was very clearly marked, “Alaskan Cod.  Product of China. Not for human consumption. FEED USE ONLY.” That’s what the servers were slopping onto our trays. 

Things only got worse from there. I won’t go into detail about the rat that drowned in the Kool-Aid dispenser. I suppose things like that will happen from time to time. But one incident still makes me angry 10 years later. Every Wednesday evening was “taco night.”  This disgusting concoction was ground beef, some sort of “sauce,” and a little onion. It was truly inedible and I threw it away more often than I ate it.

One day, guards posted a memo from the warden in every housing unit saying, “Sorry. Through no mistake of our own, the company that sends us the ground beef for tacos accidentally mismarked a shipment of dog food as ‘ground beef’. That dog food was served to inmates. The Bureau of Prisons will fine the company.”

I later read in Prison Legal News magazine that the company was fined and the BOP kept the money.  But the real shame here isn’t even that we ate dog food.  The real shame is that we didn’t even realize that it was dog food because the food is so bad every day. I can’t tell you how many expired foods we were served, still in the packaging, and how many years-old frozen bagels, dyed green for some previous St. Patrick’s Day, we were served every Sunday for a year.

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UPSIDE Foods Granted USDA Label Approval for Cultivated Meat and Moves One Step Closer to Commercialization

 UPSIDE Foods, the leading cultivated meat, poultry and seafood company, announced today that it obtained label approval for its cultivated chicken from the U.S. Department of Agriculture (USDA). With an approved label in hand, UPSIDE Foods is now working with USDA to obtain a Grant of Inspection (GOI) for its Engineering, Production, and Innovation Center (EPIC), the last remaining item in the pre-market regulatory process before the company can commercially produce and sell its cultivated chicken in the United States. The label uses the term “cell-cultivated chicken.”

As a cultivated meat product grown directly from real animal cells, UPSIDE’s Chicken is subject to the same labeling requirements as conventionally-produced meat products. UPSIDE Foods has now demonstrated full compliance with all pre-market requirements for labeling and can begin commercial production and sales as soon as it obtains a GOI from USDA. UPSIDE’s chicken will proudly bear the USDA mark of inspection on its packaging after it passes USDA inspection.

“The USDA’s approval of our label marks a major step forward towards our goal of creating a more humane and sustainable food system,” said Dr. Uma Valeti, CEO and Founder of UPSIDE Foods. “We’re excited to continue working with the USDA to achieve our next milestone: a Grant of Inspection (GOI) for our facility. Obtaining the USDA’s GOI will clear the way for commercial production and sales and allow us to bring our delicious UPSIDE chicken to consumers for the first time.”

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Meal deals: Unhealthy options will be restricted in Wales

Meal deals with a high fat, sugar or salt content will be restricted in Wales under plans to tackle obesity and diabetes.

Temporary price drops and multi-buy offers on the unhealthiest foods will also be banned in the proposals put forward by the Welsh government.

But retailers have raised concerns about the timing of the announcement as food prices remain high.

The legislation will be introduced next year and rolled out by 2025.

A number of retailers offer lunch deals which combine a sandwich, drink and a snack for a set price.

Restrictions will be placed on certain combinations that have a high fat, sugar or salt content above the recommended daily amount.

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US approves chicken made from cultivated cells, the nation’s first ‘lab-grown’ meat

For the first time, U.S. regulators on Wednesday approved the sale of chicken made from animal cells, allowing two California companies to offer “lab-grown” meat to the nation’s restaurant tables and eventually, supermarket shelves.

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the U.S. to sell meat that doesn’t come from slaughtered animals — what’s now being referred to as “cell-cultivated” or “cultured” meat as it emerges from the laboratory and arrives on dinner plates.

The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste.

“Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.

The companies received approvals for federal inspections required to sell meat and poultry in the U.S. The action came months after the U.S. Food and Drug Administration deemed that products from both companies are safe to eat. A manufacturing company called Joinn Biologics, which works with Good Meat, was also cleared to make the products.

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What are open-source seeds? Why are open-source seeds important?

Perhaps you have heard the term open-source. Maybe you heard about it within the context of software and technology as the open-source movement originated within the software development community as a means to encourage innovation and knowledge sharing. As such, the open-source concept is best-known within the technological paradigm. However, the essence of open-source can be applicable across practically all fields and sectors. 

At the most basic level, open-source means that a technology or process is made freely available for modification and redistribution. It is common practice for one or more individuals or groups to work together to develop and refine the technology. Such distribution and organizational structures are in contrast to presently common economic models where a single entity works to create a product or process and retains exclusive ownership of the output (although the right to use the product or process can be sold). 

The characteristic of allowing participants to edit and change open-source products is also contrary to conventional production practices. In a sense, this suggests that open-source products belong not to one single entity or person but to the wider community that has contributed to the realization of that product. This organizational structure contrasts common economic standards where property rights are clearly defined (which helps to clarify the principal-agent dilemma). 

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New York to Track Residents’ Food Purchases and Place “Caps on Meat” Served by Public Institutions

New York City will begin tracking the carbon footprint of household food consumption and putting caps on how much red meat can be served in public institutions as part of a sweeping initiative to achieve a 33% reduction in carbon emissions from food by 2030.

Mayor Eric Adams and representatives from the Mayor’s Office of Food Policy and Mayor’s Office of Climate & Environmental Justice announced the new programs last month at a Brooklyn culinary center run by NYC Health + Hospitals, the city’s public healthcare system, just before Earth Day.

At the event, the Mayor’s Office -f Climate & Environmental Justice shared a new chart to be included in the city’s annual greenhouse gas inventory that publicly tracks the carbon footprint created by household food consumption, the Gothamist reported.

The city already produced emissions data from energy use, transportation and waste as part of the annual inventory. But the addition of household food consumption data is part of a partnership that London and New York launched with American Express, C40 Cities and EcoData lab, Commissioner Rohit Aggarwala from the NYC Department of Environmental Protection announced at the event.

Aggarwala — who founded Google smart city subsidiary Sidewalk Labs — celebrated the expanded data collection as forging “a new standard for what cities have to do” and a new way to shape policy.

He said the inventory also will measure greenhouse gas pollution from the production and consumption of other consumer goods like apparel, whether or not those items are made in New York City. It also tracks emissions tied to services like air travel and healthcare.

But Adams’ presentation at the event focused on food consumption, particularly meat and dairy.

“Food is the third-biggest source of cities’ emissions right after buildings and transportation,” Adams said. “But all food is not created equal. The vast majority of food that is contributing to our emission crises lies in meat and dairy products.”

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NYC will target food choices in its battle against climate change

The Adams administration has announced a plan to begin tracking the carbon footprint created by household food consumption as well as a new target for New York City agencies to reduce their food-based emissions by 33% by the year 2023.

Mayor Eric Adams announced the plan on Monday along with the Mayor’s Office of Climate & Environmental Justice as part of the city’s ongoing pledge to reduce the impact of climate change. At the same event, the Mayor’s Office of Climate & Environmental Justice published a new chart in the city’s annual greenhouse gas inventory that publicly tracks the carbon footprint created by household food consumption — primarily generated by meat and dairy products.

The new analysis is a spin on the emissions data that comes standard with the annual inventory. It was made through a partnership with American Express, C40 Cities and EcoData lab.

Adams, an ardent evangelist of plant-based diets, announced the new tracker and policy at a Brooklyn culinary center run by Health + Hospitals, the city’s public health care system.

“It is easy to talk about emissions that are coming from vehicles and how it impacts our carbon footprint,“ Adams said. “But we now have to talk about beef.”

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EXECUTIVE ORDER LAYS FOUNDATION FOR LAB-CREATED FOODS

September 12, 2022, U.S. President Joe Biden signed an “Executive Order on Advancing Biotechnology and Biomanufacturing Innovation for a Sustainable, Safe and Secure American Bioeconomy.”1

This executive order makes biotechnology a national priority across agencies and branches of government. As noted in this order, biotechnology will also be used to “improve” food security, sustainability, and agricultural innovation in the U.S.:

“The Secretary of Agriculture, in consultation with the heads of appropriate agencies as determined by the Secretary, shall submit a report assessing how to use biotechnology and biomanufacturing for food and agriculture innovation, including by improving sustainability and land conservation; increasing food quality and nutrition; increasing and protecting agricultural yields; protecting against plant and animal pests and diseases; and cultivating alternative food sources.”

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