By Dawn Xiana Moon
Something’s wrong with the fact that Cargill can stay in business after having to recall 36 million pounds of salmonella-tainted turkey, but Nice Cream may not be able to stay in business after keeping a clean record. Something’s wrong with the fact that health departments are pushing businesses to produce processed food rather than fresh, locally-sourced food, which is much healthier. Something’s wrong here, and local ice cream may be a casualty of it, writes Moon.
The State of Illinois is shutting down local, artisan ice cream makers for such terrible offenses as using fresh fruit instead of fruit syrup and fresh cream instead of pre-packaged soft serve mix.
What, you say? How can this be?
Health officials in this state are known for being overzealous when it comes to making sure that small, independent businesses follow obscure rules – and when I say small and independent, I’m talking about businesses that are often owned and run by 1-2 people renting space in a shared, licensed commercial kitchen. These are not corporations with large amounts of money who have the capital to hire lawyers or contribute significant sums to political campaigns. No, these are real people, individuals who do their best to follow labyrinthine food regulations based on the information that they’re given by governmental agencies who don’t always agree on what the rules should be.
Illinois health regulators seem to hate anything that isn’t incredibly processed.
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