I’ll grant you that most of us do not care enough about what we eat, but I found the following story to be nearly unbelievable:
The evening was everything I had dreamed and hoped it would be. The weather was perfect, the farm was filled with friends and guests roaming around talking about organic, sustainable farming practices. Our guests were excited to spend an evening together. The food was prepared exquisitely. The long dinner table, under the direction of dear friends, was absolutely stunningly beautiful. The music was superb. The stars were bright and life was really good. And then, …for a few moments, it felt like the rug was pulled out from underneath us and my wonderful world came crashing down. As guests were mingling, finishing tours of the farm, and while the first course of the meal was being prepared and ready to be sent out, a Southern Nevada Health District employee came for an inspection.
Right. You heard it. An inspection. Of a private event. On private property. Right at the beginning of the meal. But it gets much worse. The hosts were told that the food was “unfit for consumption” and that the event must be canceled for the following reasons:
- Some of the prepared food packages did not have labels on them. (The code actually allows for this if it is to be consumed within 72 hours.)
- Some of the meat was not USDA certified. (Did I mention that this was a farm to fork meal?)
- Some of the food that was prepared in advance was not up to temperature at the time of inspection. (It was being prepared to be brought to proper temperature for serving when the inspection occurred.)
- Even the vegetables prepared in advance had to be thrown out because they were cut and were then considered a “bio-hazard”.
- We did not have receipts for our food. (Reminder! This food came from farms not from the supermarket! I have talked with several chefs who have said that in all their years cooking they have never been asked for receipts.)
The mind boggles. Go, read it all.