1 hour ago, weedy said:In general. I think there is not nearly enough regulation and taxation.
Taxes are at their lowest since the 1920's. If that's 'too much' then what should they be? Zero?
i have a friend who was a government meat inspector until they cut that dept back to near nothing. Now you simply have no way to really no what you're eating is safe, because inspectors are massively understaffed. If a meat producer or packer is inspected even once every 10 years now that's a lot.
It's ridiculously UNDERregulated.
Can I give you a counter-example? An inspector who "followed the letter" on opening requirements. Hot water, based on peak capacity. Part of that calculation was a hot water sink for washing lettuces and other vegetables. A hot water sink. For washing lettuce. It tipped us over the edge in terms of total capacity needed, and we would have needed to get a new hot water heater, to the tune of, as I recall it, over $10,000 we didn't have, to start up.
Thankfully I fought, and argued before the state, that you don't use hot water to rinse lettuces. I won, and so our existing hot water heater was enough. What if it wasn't? How many businesses can't open, or fold, because of ridiculous laws like this?
I really loved the requirement that there could be no exposed silver in the restaurant. A French place, expected to keep our tables covered in plastic during service. We, and I think mostly everyone, kind of winks together....we put the plastic on for inspection, the inspector inspects, knowing the second she leaves, it comes off, and we move on. How much sense does that make?
It's important to think of these, too. And in terms of this French cheese issue, I think it's very relevant. OK, I already posted my Abondance cheeses. Here's some tommes, and reblochons. I only came to them because I was gifted to taste the real thing, nurtured along masterfully, from France. I find this incredibly wrong.
