Helen Cameron, co-owner of the 2013 awarded “Greenest” Restaurant in America, Uncommon Ground, recommends Everything I Want To do Is Illegal: War Stories From The Local Food Front by Joel Salatin.

In his book, Joel Salatin writes about the struggle of small farmers, or any cook at home, to sell or give away food without the question being asked, “But is it legal?”  This is the fear that the USDA has spread through its lengthy and merciless sanitation laws which severely restrict small, local producers from selling or trading their goods.

Indeed, this is not only an issue in America, but in New Zealand as well, whose farm bill has not only created severe requirements for anyone who wants to trade or sell produce from their home garden, but has also made it criminal to do so without proper authorization.

Salatin makes a strongly worded argument that zoning laws and health codes were created to address the threat of disease commonly found in industrial factory farms and do not take into consideration smaller scale farms who use alternative farming practices.  Derived from an original essay released in the 2003 issue of ACRES magazine, Salatin lists his desires for what he wants to do with his farm but due to such strict regulation and inapplicable requirements, is prohibited from doing.

This book provides a very tangible insight through Salatin’s own experiences into how the law undermines the growth of small farmers.

Everything I Want To Do Is Illegal: War Stories From the Local Food Front


Kitchen Counter Compost

Don't Miss This

Modern Diwali Foods: Organic & Sustainable 2017 This year on October 19, firecrackers will sound throughout the streets of India, as well as many other countries around the world, in celebration of Diwali—the festival of lights.  But as modern li...
Raw Coconut Mango Smoothie This smoothie tastes a bit like a mango lassie. It's made with raw, whole food and includes no additional sweeteners, no dairy, nuts or soy. Sustainable Food | Clean Eating | Raw Whole Food Smoothi...
How Green is Your Favorite Restaurant? Sometimes sustainability is equated with upscale restaurants that specifically market their local and sustainable credentials. But what about your favorite pizza joint, or the place where you pick up ...

Federal Trade Commission’s 16 CFR, Part 255: Affiliate links may appear on this page. We may receive a commission on purchases made through affiliate links. Learn more on our Terms Of Use page