Proposed California law would allow for the sale of non-perishable homemade foods
When Kathryn Lukas started her artisan organic sauerkraut business, Farmhouse Culture, the local worked out of a friend’s cellar. She couldn’t afford rent on the commercial kitchen required under California's food safety regulatory laws, but because she had previously owned a restaurant she knew enough to craft her own commercial kitchen.
However, she soon realized that it would be at least a year before the permitting process for her kitchen was complete. As soon as she could, Lukas purchased an existing 2,500-square-foot commercial kitchen. She couldn’t quite afford the kitchen, so she rented it out hourly to other small-scale food producers in Santa Cruz.