Tuesday, December 4, 2012

...Only Outlaws Will Sell Bacon...

Oy vey! Stretch sends in this story that I really don't know how to take...

'Outlaw' Bacon a Guilty Pleasure
LOGAN SQUARE — By his estimate, Drew would need six separate licenses to legally operate his meat-curing business, Flesh for Food.

Until he gets them, he’s stuck operating his kitchen as an outlaw, curing his craft bacon at an undisclosed location and discreetly distributing the illicit pork belly through delivery orders and clandestine food events. He also prefers, naturally, not to disclose his last name.

I really can't tell what to make of this story. Six separate licenses to make bacon? Really? This is one of those cases where I whip out my brush and start brushing the hell out of my wookie suit, folks. Look, I understand why we want to make sure people aren't selling diseased or spoiled meat; however, at what point does selling one product require six licenses?

This isn't about safety. It's not about protecting people from unscrupulous businessmen. It's about the government needed to have its fingers in everyone's pie. It's about using "ZOMG IT'S FOR THE CHILDREN!!!!!111111eleven" as a giant cudgel with which to beat small businesses about the head and shoulders in the name of some nebulous public good. Because, you know, if he sold that bacon without the proper license, someone could, um, get unlicensed bacon.

Now, if he could wrap that unlicensed bacon around a Twinkie, you'd really have something...

That is all.

4 comments:

Sailorcurt said...

In my experience, a lot of this regulatory nonsense is dictated by the giants in any particular industry...whether unions, large volume manufactures, or industry groups...and are designed to protect the established industry against upstart competition.

They don't want small competitors who make superior products to undercut them, so they raise the "cost of admission" into the industry to levels that are unfeasible for the typical small business.

This is true of most industries that like to protect themselves from competition, artificially deflate the supply of their product or service and thereby guarantee price points (and profit margins) that a truly free market would cause to fall.

Borepatch said...

They can have my bacon when they pry it out of my cold, dead hands.

HTRN said...

Hmmm, let's see...
He needs a federal Tax ID, a state tax ID, Probably a City tax ID, a health dept certification.. That's 4 right there.

Anonymous said...

Federal, state, county, sales-tax collection, health inspection, that's five off the top of my head.

I agree with the over-regulation plaints. If you are selling meat from local animals (no crossing state lines), that have been certified healthy at time of sale to butcher, and your place passes a health inspection, you should be good to go. Who in their right mind poisons their neighbors if they want to stay in business?

LittleRed1