C-U Public Health bans home baked goods at the Market
In the 1970s, my mother encouraged me and my sister to bake cookies and breads and sell them at our family's booth at the Champaign farmers' market so that we could earn money for college. For the last several years I have watched Alexandra Wright do the same thing at the Market at the Square in Urbana.
But as good as Wright's peach muffins and blonde brownies are, I won't be buying them from her this year. And neither will you. Wright is one of a handful of vendors who will not be able to sell home baked goods at Market at the Square this year due to a sudden policy change enacted by Jim Roberts, environmental health director of the Champaign Urbana Public Health District.
Roberts says he was prompted to review the district's policy on farmers' market food sales after he participated in a January 2009 panel discussion hosted by the Land Connection and University of Illinois Extension. (You can watch the nearly two hour video here). However, Roberts did not inform any vendors he was revising the district's guidelines until this past week, long after they had paid their market rent and purchased supplies. In one case, that meant something to the tune of 500 pounds of flour.
On April 11, many of the market's home bakers received letters from Roberts' office informing them that only baked goods from certified kitchens could be sold at the market.
Even more, while many bakers received the letters from Roberts, not all did. Some craft vendors also received the letters by mistake. But, the most glaring oversight in the agency's dissemination of this news was not informing Market at the Square, and Smile Politely contributor, director Lisa Bralts. Bralts found out from one of the baking vendors just prior to a farmers market meeting last Monday night. She had to contact the agency on Tuesday to receive the new guidelines.
To achieve certified status and comply with the new guidelines, home bakers would have to install a three-compartment sink with three-foot drainboards on either side. (Note: Champaign County is the only county in Illinois to require this.) Depending upon the design of their homes, they may have to install an entirely separate kitchen, or use/rent a restaurant or other certified kitchen in off hours. Some in the community have already begun to reach out: Harold Allston of The Great Impasta has generously offered his kitchen to the market's home bakers for use between midnight and 6:00 a.m. on Saturdays, and more are sure to follow. And while this will work for the majority of baked goods — cookies, muffins, scones, pies, and short-rise breads — it isn't compatible for long-rise artisan breads. And, in Alexandra's case, it isn't compatible with her bedtime.
Why the sudden change after the agency has allowed baked goods at Champaign-Urbana farmers' markets for decades? Roberts says he was not prompted by any food poisoning incident. To his knowledge, no one has ever become ill from baked goods at the Market at the Square. "Our guidelines were not consistent with those of the Illinois Department of Public Health food code," he explains.
However, the district's guidelines have been inconsistent with the IDPH code for nearly a decade. IDPH revised its code in 1999. In revising the district's guidelines, Roberts spoke with his counterparts in other counties to see what they were doing.
One of those counterparts was Kolby Riggle, Vermilion County director of Environmental Health. Says Riggle, "What we have a problem with is someone operating out of their own household kitchen, then they are competing with people who have gone through the expense of setting up a [certified] kitchen and having it inspected."
Riggle banned home baked goods at Vermilion County farmers' markets long ago. "Farmers' markets have grown into a carnival where they want to sell all sorts of items and that's where the problem lies as far as I'm concerned."
To hear Riggle tell it, home baked goods are something like gateway drugs. "We've had people having bake sales in their front yards, saying they are just selling soft drinks to the neighborhood kids. They'll have cookies one week. Then the next week they'll have hot dogs and then sloppy joes." When asked how many of these cases he'd seen in his three-decade career, Riggle responded, "Four or five."
It is worth noting that it is still possible for a non-profit organization to obtain a permit for a bake sale featuring home baked items. This begs the question: why is an agency charged with protecting citizens' health, ostensibly on the basis of science, obsessed with capitalism? If you can safely sell cookies from an uncertified kitchen for charity on one day, why would it be unsafe to sell them from the same kitchen for profit for a dozen Saturdays in a row?
Bralts says she would like to see the CUPHD develop a standard specifically for farmers markets.
However, this is unlikely without a change at the state level. Illinois Department of Public Health code only allows farmers' market baked goods to be sold from certified kitchens. Individual health departments are free to be stricter than the state code, but not less so, explains Denise Gaines, chief of the agency's Governmental Affairs division.
Because there is not a unified code, and because some counties share health departments, this means there is the potential to have over 90 sets of market regulations. Frustrated by the myriad of regulations, and the fact that the Department's code hasn't been updated in ten years, Illinois State Senator David Koehler (D – 46th District) introduced a bill, SB1494, that would give the state one set of market regulations.
The bill's biggest opponent? The Illinois Department of Health. According to Gaines, the Department was opposed to SB 1494's provisions for farmers' market sales of jams, jellies, and honey. "We simply don't have enough people to monitor [the jams and jellies]," she says.
Though it was shelled as an amendment to the Arthritis Prevention, Control, and Cure Act, Koehler's staff has been working on revising SB 1494's language and it could hit the floor as early as tomorrow.
But, before you get your hopes up for the return of Alexandra's peach muffins, realize that there are only six days left in the legislative session. And while Senator Koehler may be willing to fight for jam at farmers' markets, his bill contains no provisions for home baked goods. In addition to being a state senator, Koehler is co-owner of the Peoria Bread Company.
45 comments
Confused
I guess this is good or bad depending on if you trust the government certification program over indivduals not wanting to poison their customers. Considering that state of the kitchen in some “certified” food establishments I could go either way on this. Then again having all the kitchens that distribute food registered with the state it would be easyer to track contamination outbreaks.
What is reprehsible is the short notice, scatter shot disemination of information, and lack of a “bailout” plan for those affected. But I imagine Robert’s is human and has digressed from his responisbilities no less then anyone else.
Ted H
Just have the vendors with baked goods put up a disclaimer stating that their items were not baked in a kitchen with public health certification. Let the public decide whether they want to purchase the items or not. I would predict that the sales figures would stay the same. How about focusing on eliminating the contaminated food coming from mega farms and factories before you go after Mom & Pop operations. I personally feel safer eating a scone baked in a home than I do eating a tomato or spinach grown on a mega farm. The common response seems to be, “well, if that’s the law…”. Unless there has been a problem with contaminated foods being sold at Farmer’s Markets (and I haven’t heard of any), then a waiver needs to be put in place unless a problem is reported, investigated and proved to be a valid concern.
Political
The health department is pretty sensative to public opinion at the Board level. They have a meeting scheduled April 28 at 6PM in the Brookens Center. There is a space in their public meeting for non-agenda public input. Suggest everyone go and speak against this prohibition. It’s a fair guess the Board is unaware of the controversy - they have lots bigger fish to fry. Roberts has always been a badge heavy, autocratic dicatator. It’s why we have 3 foot drainboards on triple sinks.
Diane
I don’t care how Mr. Roberts or the health department is portraying the reasons for now allowing this anymore..I believe and I’m sure many people do, it all boils down to greed…rather its coming right from his desk or not, its coming from somewhere..that’s all our government is based on anymore is money.
For that matter the bakers can set up a booth on the ourskirts of the market, I’m sure they would sell just about as much there.. The baked goods go along with the “Farmers Market”.. without them there how will we have our coffee and peach tart..?
I think its a disgrace that the one thing hundreds of people look forward too, he has to come in and pick it apart all on the face of “codes”. Thanks for letting me speak.. Someday they’ll take that too!
Jim Kelly
Roberts and Riggle sound like a couple of bureaucratic assholes. And that’s not a euphemism for anything. Having my lively bagelhood threatened (not to mention, sob, those incredible granola bars) warrants a trip to the board meeting April 28 at 6PM in the Brookens Center. See comment #3.
A good friend of mine met with Mr. Roberts this afternoon and found him to be “immovable” on the subject. By neglecting to inform vendors until recently the cost has compounded immensely…to the tune of 2000 lbs. of flour in one little girl’s case.
As such, I say we all go to Brookens on the night of the 28th and share our thoughts on the subject.
Best of luck in the fight. I can’t be there at the meeting, but I’ll send some positive thoughts that way.
The CUPHD is a main culprit behind the dearth of interesting restaurants in town.
By “interesting” I refer mostly to the ambience, specifically the setting.
Jim Reedy’s breads are my market favorite. I am personally biased, though.
Wow, looks like someone has too much time on his hands. If you are like me and can’t make it to the meeting here is a list of the email address of the members of the board of health:
albren2738@msn.com, prashgg@yahoo.com, jamesgang14@gmx.com, nkasse1@uic.edu, Peterson@shout.net, acmhai@shout.net, jrappapo@s.psych.uiuc.edu, BScholze@Parkland.edu, bssegal@mindspring.com
Jim Roberts appears to want to avoid the unwashed masses and doesn’t have an email listed anywhere so I had to default to contact@cuphd.org.
Seems really silly that this applies to the market and not to bake sales. The origin of the food is the same. Of course, if someone pointed this out I’m sure bake sales would suddenly be forbidden too.
I’m not sure “too much time on his hands” addresses teh systemic problem, which I suspect has at least two familiar components
1. litigious, nervy parents
2. the restaurant-industrial complex
If someone got sick, ever, in the last three-decades (using Anna’s timetable) somebody else vowed to “make sure it never happens again.”
It’s the same reason the parks are eliminating the charming old playthings in favor of safe, boring, ugly plastic. Otherwise, there might be a lawsuit.
More significantly, if people are allowed to bake in their own kitchens—without buying expensive restaurant grade kitchen infrastructure—then where’s the profit for the restaurant supply & construction industries?
Why not just start a baked goods black market around the block? No, seriously. Someone should.
e. wayne johnson
The Farmer’s Market might be dealt with as a documentable variance. There is also a document that exempts bakery goods if they are not running for 14 consecutive days. Jim Roberts told me today that this did not apply in this case, but it was discussed at the Urbana City council meeting.
The variance option says that what ever is going on is not a health hazard.
Section 750.360 Variances The regulatory authority may grant a variance by modifying or waiving the requirements of this Part if, in the opinion of the regulatory authority, a health hazard or nuisance will not result from the variance. If a variance is granted, the regulatory authority, shall retain the information specified under Section 750.370 in its records for the food establishment.
Section 750.370 Justification for and Documentation of Proposed Variance
Before a variance from a requirement of this Part is approved, the information, which shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment, shall include:
a) The requirement of this Part for which the variance is requested, citing relevant Section numbers; and
b) An explanation of how the potential public health hazards and nuisances addressed by the relevant Sections of this Part will be alternatively addressed.
e. wayne johnson
Let’s make sure we get the Meeting Time and Date Right! There were some different times being announced at the City council meeting.
not for me
I once visited a person’s home who baked “baked goods” for sale at a local Farmer’s Market in her home Kitchen. Her kitchen was about the size of my closet and covered in dirty dishes. The plumbing was not up to spec and just around the corner on the back porch were 2 kitty litter boxes that hadn’t been scooped in days. She was bagging and taggin her goods on the sofa while watching TV with her hubby with newspapers and trash all around. I will never eat baked goods sold in a zip lock bag again after seeing that sad scene! I’m sorry, but we need inspected and certified kitchens!
I’d rather have some uncleanliness than sterility.
I’d rather let my immune system meet some pathogens. It knows what to do.
I prefer a cheese that’s been sitting in the open, at a shop on a fens, to one that’s been individually wrapped.
Debbie
Someone needs to get a life!! I agree with a disclaimer of some kind. How many things have we eaten as kids (I am 57)with no problems. I even drank water from the garden hose. They should also have been given notice a lot sooner also. Supplies are very expensive
Vicki
Safe food is important but regulations by an agency can not insure safe food as made clear by caqontaminated peanuts, strawberries and spinach. I have more confidence in the products at the local market because I am buying face to face from the producer who is interested in selling me the same product they feed their family!
Change the codes, make sure the vendors have the information needed to keep their product safe and get back to the spirit of the intent of the regulation.
Until the confusion is resolved allow the vendors to sell at the market.
Jim Kelly
EWJ, perhaps I’ll join you on your next tarring & feathering run, we should probably bring supplies… That a little story that needs told sir!
Conscious Citizen
I like the black-market of baked goods idea! Or how about this? Let’s form a non-profit group that advocates for local home-bakers. This non-profit will need some funding, so they could hold a bake sale every saturday morning at Lincoln Square. And after the bake sale the member bakers could apply for “grants” from the non-profit umbrella group to further to cause of home baking.
Melissa
I knew this was coming. I did my undergrad thesis on obstacles to local food production and I came up with this issue in many places across America. It’s pretty funny how something sold at a church bake sale can magically become unsafe if sold at the farmer’s market. What’s not funny is the guidelines for commercial kitchens, which are notoriously ridiculous and impossible for most of these bakers to follow. There needs to be some middle way between restaurant-style kitchens and no rules at all.
However, given that most Public Health Districts aren’t exactly full of progressives, I think CU is long overdue for a certified community kitchen and I’m sure there are grants to be had for that sort of thing. It could be used for canning, baking, cutting, cooking classes, nutrition education, etc.
On another note, some schools and churches have certified kitchens and would have better free hours compared to restaurants.
Melissa (#20) hits the nail on the head. Home baking is just the tip of iceberg (lettuce). There are any number of other areas where government regulatory agencies intervene, or might intervene, to the comparative disadvantage of small produces to big corporate ones. Certainly regulations around meat processing have contributed to the demise of local lockers, much to the disadvantage to local organic stock raisers. And what’s to keep a regulator, citing the recent salmonella-infected-spinach from large scale growers, from banning local produce from the market, or requiring expensive and unaffordable regulation costs on the small farmer? Building community-owned supply and processing chains, where costs can be shared, is probably a good solution, and community kitchens is a good first step. The regulators are not going to disappear, or look the other way for long, and there is no way laxer food regulations can be legislated in this environment.
Werner
I think Diane (comment #4) is a bit off her nut when she is blaming government greed. The article discusses one of the home-bakers as having purchases 500 pounds of flour. Apomonis notes in his/her comment that “one little girl” had 2000 pounds of flour.
These people are making a hefty profit and obeying absolutely no rules. Look who’s greedy now, mom…
After that outbreak in Rantoul this spring, I think the health department better be vigilant.
(By the way, has anyone brought up the question of how clean these home kitchens are? What do they DO on their tables, counters, stoves? Are they clothed? Are they making their food in the shower like Kramer on SEINFELD?)
Pube sandwich, anyone?
EarthSteward
They should just allow the home-baked goods. If someone gets sick they can just sue the home-baker. (And they can sue the farmer’s market, and the Lincoln Square Mall, and the City of Urbana!)
Gimme my damn muffin!
Jim Kelly
Werner and Earth Steward are the same person. Why different names I wonder? Looking for faux solidarity? Now this truly is a message board!
But anyway, the Rantoul incident was in certified kitchen, approved and regularly inspected by CUPHD, one must assume. Making meals for large groups of people comes with risks in this regard. But you wouldn’t be worried about your own cookies or cupcakes out of the oven, would ya? Even if you were baking 150 cookies, or 360 bagels or 120 loaves of bread or whatever? And these risks that folks are taking buying baked goods from uncertified kitchens are understood by the buyer and/or could easily be qualified by the baker (like Ted said in #2). I await your reply(s) Wernerearthsteward!
Ray
I’ll give some faux (vrai?) solidarity! Wernerearthsteward saw that SEINFELD where Kramer made salad in the shower. HAH! Hey, it might happen that way!
True Story: My buddy learned from his parents that he was conceived on the Kelvinator. (A chest-freezer) Awkward to know that…. He likes to eat out, rather than imagine where his folks spent their quality time in the kitchen.
It’s a funny thought, isn’t it?
Back to the topic, though. I suppose if folks (buyers) did know that their goods came from uncertified kitchens, they might be better able to make an informed choice. Still, is this like a garage sale where a cardboard sign indicates “Not Responsible for Accidents?” I say no. If the buyer did get sick, or if they just got to eat a fingernail or a staple, (Cardboard sign or not), the seller is to blame.
Devil’s Advocate: If the health department let people make stuff in the old EasyBake oven in the garage, and then people who bought it got sick? That would make the news!
(Oh, and moderator? You don’t really want MY opinion on baking 120 loaves of bread. I can barely open a pouch of hot cocoa!)
I cannot wait for the Farmers Market this year. I am sorry that Papa George closed their restaurant, I assume they will not be set up at the market, either. I will stick to my fresh produce. That’s the healthy, locally-grown stuff I look for anyway.
(Someone please give earthsteward his muffin!)
Apomonis notes in his/her comment that “one little girl” had 2000 pounds of flour.
These people are making a hefty profit and obeying absolutely no rules. Look who’s greedy now, mom…
Changing the rules after people have acted in reliance on those rules does not make those people greedy. If you’d just bought a new bicycle, you’d be unhappy if the city changed the rules of the road which allowed you to ride it to work.
Ex-post facto laws are such a bad idea that they’re specifically banned by the Constitution. Not many things are discussed in the Constitution.
Here, by the way, is the page which will link you to those rules that don’t exist.
http://www.city.urbana.il.us/urbana/community_development/economic_development/market/Main.htm
More specifically
http://www.city.urbana.il.us/urbana/community_development/economic_development/market/Vendor_App.pdf
and here’s a video discussing those non-existent rules
http://www.city.urbana.il.us/mms/Community_Development/ED/Market/Food_Rules_01-13-09_100k.wmv
Werner: One more time for those who slept through high school biology. Other than oceanic volcanic vent bacteria, what lives above the 350 degrees F that most people bake cookies at, the 375 degrees that someone who knows what they are doing does it at (carmelize that sugar for Pete’s sake), the 425 degrees scones are baked at, and the 450 degree blast that gives artisan breads their crust and color? Nothing. Either we are regulating on science or we aren’t. If we aren’t, the system is corrupt and needs to be changed.
Matt
For any interested:
at 2:02 AM on 4/21/09 I mailed these people, and got a reply from only Stan James, so far. The exchange is below:
mailed to: albren2738@msn.com, prashgg@yahoo.com, jamesgang14@gmx.com, nkasse1@uic.edu, Peterson@shout.net, acmhai@shout.net, jrappapo@s.psych.uiuc.edu, BScholze@Parkland.edu, bssegal@mindspring.com, contact@cuphd.org
*********************
From me:
To the people who are apparently in control of my food choices,
I am writing to express my extreme dissatisfaction with the recent decision to ban home baked goods from the farmers market. While I can appreciate interest in preserving the public health, too often legislation, or its enforcement, does not consider the changes it causes in the whole system while trying to prevent the individual circumstance.
The farmers market is popular specifically because it is an alternative way of getting our food directly from the people who produce it. As consumers we like to see the people who produce our food and make our own judgements as to whether they are trustworthy or not.
Enforcing this edict, again, moves food production out of the reach of (many) of the people and pushes us toward bigger producers, which encourages more corporate involvement. I realize that bigger producers are very good at following the letter of the law, but the tend to not be in touch with the spirit of it at all, as their focus is profit only, not having an individual relationship with their consumers.
This might be referred to as the industrial-food complex, which is intricately involved with the government regulations that promote it.
I, and all of the people that I represent with this correspondence, would much rather to be informed of our risk rather than be stripped of it. Requiring notification of the equipment on which food was prepared, or disclosure that a product was “homemade” in a manner which statistically increases the possibility of various types of contamination seems reasonable.
I remember as a kid when moving into a neighborhood used to involve receiving baked goods from the community around. Would I have preferred that all of those families to have instead purchased those “goods” from certified bakers? Heck no. What does buying a plastic tin of cookies at a grocery store mean? It means that people don’t care, is doesn’t mean that they want me to be safe.
Please remove the restriction, or allow a disclosure waiver. Please stop stripping power from the individual. Please allow those who want to keep the “soul” in food prep and sale, to share the love. Homemade should not be a certification that only bigger producers can afford to label their foods with. It should reflect that the food is real, made by real people, for real people with all the risks and rewards that come out of families.
-Matt
Champaign Resident &
Very infrequent farmer’s market visitor.
I don’t sell homemade foods, and I seldom eat them.
I represent the many people who read about these things and are frustrated by them, even though it has little effect on their daily life.
**********************
On Apr 21, 2009, at 9:26 AM, “stan james” <jamesgang14@gmx.com> wrote:
I agree. We don’t establish the rules and laws. The people in Springfield do. We are held accountable for enforcement once they make the laws. I suggest calling and notifying the local state reps of your concerns. They will most likely amend the law if they receive enough calls from concerned people.
**********************
I Replied:
My understanding was that this had gone unenforced for 10 yrs. Why the change now?
**********************
On Apr 21, 2009, at 1:34 PM, “stan james” <jamesgang14@gmx.com> wrote:@1:34pm on 4/21/09
The state has started stricter enforcement which led to CUPH taking a different stand than in the past.
Stan
“jamesgang”
That’s awesome.
So Matt, you got a response from a government official. What’s it like?
Matt
Surprising and disappointing, which I guess, is actually not surprising. I think that we should pass a new law that everytime that a government official tells you no they would be required to post a link to their superior.
That way the people who hand down all of the edicts could better acsertain the public’s reaction to it.
Jim Roberts direct email address is <span class=“gI”>jroberts@cuphd.org. Please have at it!
</span>
e. wayne johnson
There are 2 meetings coming up. One is the health board itself.
the other is the county board.
does anyone have dates and times? I dont yet…
e. wayne johnson
Conscious Citizen, Jim Kelly, others who are concerned, please email me at ewj@liberty4urbana.com and lets see if we can get organized against this
Cassie
I just recieved a reply from one of the Champaign County Board of Health members pretty much suggesting that they have nothing to do with this issue and that I need to contact the Champaign-Urbana Board of Health. I wasn’t aware that there were two separate Boards of Health. I believe the meeting that people have been talking about on April 28th at 6pm at the Brookens Center is for the Champaign County Board of Health. I’m pretty confused right now. Anyone have any insight on who actually holds the reins on this issue?
Melissa
Hey, someone get working on a grant for a community kitchen! I would, but I live 4000 miles away
http://www.foodsecurity.org/funding.html
Andrea Antulov
If you would like the health department to leave the home cooks alone:
1. Give them something to do, publish how to easily report a business you suspect could be cleaner.
2. Ask them to define a proper home cooked enviroment in written form as opposed to commerical only kitchen.
Remember: New is what someone important and wealthy does not want you to know, everthing else is advertising.
I hear that grilled cheese sandwiches not prepared in a certified kitchen are being sold on the quad ALMOST EVERY DAY! oh the horror!
seriously… even imagining all the ‘terrible things’ that could go on in ‘unregulated kitchens,’ (what if they own…A CAT?!) I just can’t seem to care. my immune system can handle it, and will be the better for it. (and as if such things couldn’t occur in a regulated kitchen anyway, bah!)
and what asses of them to inform the vendors on such short notice. even if one makes the argument that the vendors should have known the law, a.) getting your kitchen certified is a long and expensive process (I know because my mom back home is trying to so that she can sell cakes) and b.) if the had NO reason to expect that provision would be enforced (and 14 years of lack of enforcement is a pretty good non-reason) then they should not have reasonably been expected to know that it would start being enforced this year.
on top of all that, I must say that had the vendors been informed back at the very end of last year’s market (as a warning for the 2009 season), it would be more understandable. not that any of us this makes me worry about food prepared in unregulated kitchens.
sorry about the lack of capitalization. it’s late and now I’m too lazy to go back and fix it : ]
Jacqueline Hannah
The next C-U Board of Health meeting will be Monday, May 11th, 5 to 6 pm, at the CUPDH’s office at 201 W. Kenyon Road in Champaign. You can find info on the board members here, but I did not find e-mail addresses:
http://www.c-uphd.org/board.html
There is a study session this coming Monday for the board, but when I called I could not get answers about whether their would be an time allowed for public comment at this meeting.
Thank you for this article, Anna. Fabulous job.
Jacqueline Hannah
I just want to clarify:
The Champaign County Public Health Board does *not* have juristiction in C-U, the folks you want to talk to are those at the C-U Public Health Board. They are having a meeting MONDAY at 5pm at the C-U Department of Public Health offices on Anthony Drive between Prospect and Mattis and word is this issue will be the main focus of the meeting. If you have concerns about this issue, this would be a good place to make your voice heard.
.
viva la resistance!
RAY
“VIVA” comme une serviette en papier?
or
“VIVE” comme “Vive le maquis?”
Ray
Hey Melissa, Thanks for pointing out that a community kitchen would solve so many problems.
But then what would people complain about….
e. wayne johnson
A community kitchen is NOT a satisfactory solution to the issue, which is over-regulation and destruction of a cultural edifice in the name of the mediocritizing insanity of central control.
C. Pius Weibel
The CU-PHD building is on Kenyon Drive, on the south side of I-74. Anthony Drive is on the north side of I-74.
Josephine
Um, Johnson?
To which edifice do you refer?
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I’m in the middle (or the beginning or end, depending on how you look at it) of re-reading Slaughterhouse Five. What a great companion column.
Get yours early. The Rave’s CD will be available at Exile and at The C-U Flea on Saturday. C-U Flea details here: http://www.smilepolitely.com/news/sp_radio_podcast_c-u_flea_arrives/
I don’t know about Gerard and a random police sargeant. My (mild) outrage is based on this: “...he worked closely with Champaign City Clerk Marilyn Banks to make sure he was licensed properly as a transient food peddler, filling out the necessary paperwork and paying a $225…
Local Yocal pretty much nails it here. I suspect there will be merchants who oppose food trucks because they arguably don’t pay their fair share to locate their trucks in high traffic (high rent) areas. The food trucks take away business from rent payers, park in city…
Oh nice! I’d totally vote for Matt Campbell!
“Smile Politely sports writer announces candidacy for city government.”
I also got to visit Big Grove Tavern during the soft open and definitely enjoyed the pork belly the most of all the dishes I sampled. The cheesy grits and the vinegary pickled vegetables were a perfect compliment to the rich pork belly.
The Alan Partridge lookalike on the right in the first small photo has nothing to condescend to anyone about. AH HA!
Snell and the little Hitlers of the neighborhood association need to chill out. Legitimate businesses should have the freedom to exist without having to endure the slings and arrows of ignorant and misguided opposition.
represent, Matt.
Yeah, I’d agree that Transporter Room 3 is the worst house venue I’ve ever seen.
Food trucks are the start-up, small businesses of the future for those unable to afford real estate. No surprise, that merchants who pay rent, utilities, and maintenance on a property would despise the traveling competition. Or developers who build more empty retail spaces would want to close…
Not so much far-right Tea Party as a balanced, moderate viewpoint between letting businesses succeed and protecting society with reasonable regulations. In spite of what the city reps are saying, the interpretation of policy on this issue certainly has changed. Letting a business start up under one…
I think it’s neat that SP has turned rightward, now espousing a Tea Party-style frustration with government regulations & taxes.
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What a great job by all the volunteers! This event was really put together fast, and well. What I noticed about the crowd was how many old faces I saw despite occurring on a college campus. I talked to quite a few, including students, who assured me…