Eenteresstink

[bronwynrh]

I kinda like Radley Balko. I read his blog sometimes at The Agitator. Sorry, too lazy to html that for you. But here's his latest column: Regulating Regulation. It's enough to make your head spin when you think about all of it - how mired we are in it, and how we're never, ever going to get out from under it.

Blech.

Comments

[microbie.livejournal.com]

Reminds me of a story told by Marion Nestle in her new book Safe Food: Bacteria, Biotechnology and Bioterrorism. USDA cannot force companies to recall a product, so instead an inspector at a meat plant in Texas refused to certify contaminated meat as "USDA Grade A." Nobody will buy meat that isn't USDA-certified, so the plant had to shut down. The company took the government to court and won a judicial order to force the inspector to certify its meat products.

I'd be all for fewer regulations if it meant that the regulations we kept were meaningful and actually enforced. We don't need to be told how thick a slice of cheese should be, but it seems to me a good idea to regulate slaughterhouses.

[bramey.livejournal.com]

Precisely!

[wog.livejournal.com]

Don't remember specifically reading Balko before, but read this article last night... Great column.

Is it just me, or do the new regulations regarding swiss cheese seem a little, uh, strict?

*goes off to see if he can get some of that 9/16 inch hole cheese that they can't sell*

[wog.livejournal.com]

Whoops... never read news late at night, I guess. 9/16 inch hole swiss cheese is, in fact, still sellable.

Crap. Now I gotta go back to my other cheesewheels. Maybe someday I'll be able to put a car in the garage.

[bramey.livejournal.com]

*giggle*