Oh I see. But that's unrelated to the discussion. Fact is that to produce and sell food outside of the 'home' setting requires a license, for food safety reasons. While we (or rather, other people - myself I'm not so much interested in that discussion) could argue about whether or not that's warranted, fact is that such regulations exist and they are very unlikely to go away.

Now, while technically 'unlicensed' does not equal 'unsafe', the existence of 'licensed' outfits, for safety reasons, does mean that 'unlicensed' means 'we cannot verify the safety'. Which, realistically, is as good as 'unsafe' in terms of pressure against it.

(This is not a discussion about actual food safety, this is about processes and pressures on policy makers and perceptions of control.)

(edit: add 'un' to 'likely')

Of course its going away; folks have commented on this - allowing church bake sales etc.

Agreed on other points however. There are Mom's Kitchens I would definitely NOT want to eat out of. And licensing means (or used to mean) inspecting.