“This puts me out of business for six months,” a despondent Lazar said. “I have done everything by the rules. Instead of making the food at home, which I could easily do, I sought out and rented space in a licensed kitchen. When they finally said we could apply for a separate license, I did that. I paid my $600 and invited the inspectors here today.”

If you haven’t read Moncia Eng’s astonishing post on the Health Department’s so-far-unexplained destruction of thousands of dollars’ worth of perfectly good food at Kitchen Chicago, please do so now.