The creepy quote of the day goes to Robert Harrington, director of the Casper-Natrona County Health Department in Wyoming, who asks, “Why is your home so safe that it doesn’t need that level of oversight and control?” At issue is a proposed law that would allow home producers of various foods directly to consumers without having to get a license, spend money on expensive equipment, and submit to health inspections. As the Associated Press reports, other states are considering similar measures: Wisconsin now allows small vendors to make and sell high-acid foods like pickles without a license, and in Maine farmers with fewer than 1,000 chickens are exempt from the slaughtering regulations faced by larger enterprises.

As interest in local foods and do-it-yourself production continues to grow, conflicts like this are inevitable. Earlier this month New York health officials put the kibosh on Brooklyn’s Greenpoint Market, a regular grassroots gathering of vendors selling items such as jerky, kombucha, baked goods, and pickles. With many of them unable to afford permits and commercial kitchen rentals, the market is in limbo.